Salad session

Happy Boxing Kangaroo Day! It's like the day after Christmas, you know, Boxing Day. But it's the day after Australia Day. With an Aussie twist. Clever, hey!?

What did you do for your celebrations? I ticked something off my Victorian Bucket List and headed to the Hanging Rock Races. It was cold, but beautiful. A really nice day out - just wish I'd worn warmer clothing. 

I was starving when I got home and for once, could peer into a fridge full of groceries and take my pick of what I felt like for dinner. It's a rarity to have a well compiled fridge with meals planned for the week.

One of these meal plans included Pete Evans' chicken and avo salad that I saw in the recent Gourmet Traveller (thank you Optus for my three month free subscription!).

It was so easy to whip up and was enjoyed by all. I have sent the recipe off to a few friends already with strict instructions that they must try it. Immediately. But think it's only fair I share the love wider. So yummy. And healthy, I think?

Ingredients2½ tbsppine nuts1ripe but firm avocado, diced500 gmwhite or Savoy cabbage, thinly shredded300 gmleftover roast chicken, shredded60 ml (¼ cup)extra-virgin olive oil (optional)60 ml (¼ cup)lemon juiceSmallhandful soft herbs, such as tarragon, flat-leaf parsley and chervil, coarsely torn (I used coriander)Method

• 01
• Preheat oven to 170C and roast pine nuts on a baking tray, shaking tray occasionally, until golden (4-6 minutes). Set aside to cool.

• 02
• Mash the avocado to a creamy yet slightly chunky texture in a bowl, add cabbage, roast chicken, olive oil, lemon juice, herbs and pine nuts, toss to evenly dress salad with avocado, season to taste, transfer to a platter and serve.

Christmas in colour

Call me kitch, but I do love it when the colour of food reflects the season.

So my Christmas go-to at the moment is a light and fresh coleslaw - I want to call it Asian inspired, but is probably is more Mexican in flavour?

Great with a roast chook (which is exactly what I served it with at Carols by Candlelight with my friend Nadia this week) or of course, with pulled pork in a soft bun.

Delish!

Recipe from here

Coleslaw

• ¼white cabbage, finely sliced
• 1 bunch(about 300 g/11 oz) radishes, finely sliced
• 4spring onions, finely sliced
• 2green apples, finely sliced
• 1 handfulcoriander leaves
• 1 handfulmint leaves
• 2limes, juiced
• olive oil
• sea salt and freshly ground pepper
• Make the coleslaw by combining the cabbage, radish, spring onion and apple. Tear the herbs over it and squeeze in the lime juice, along with a small drizzle of oil. Season to taste.

Togs on

Mum just messaged me to say 'don't forget your bathers'.

 

It's 38 in Radelaide today after a few days of 40+ heat. Love it! Will be a nice change from Melbourne's schitzo weather. I just hope there are no ducks in the pool, Dad . . . .

 

But on the bather front, I'm a  bit nervous. Michelle Bridges hasn't really kicked in yet, but there's nothing a bottle of fake tan and a piece of underwire can't fix.

 

Yes, that's right. Underwire.

 

Enter Megan Gale's isola collection. D cup support, ladies. It's like wearing a bra in the pool . . . the girls are very happy!

 

Lady Chatterley's Affair herself was spotted in a gorgeous pair of togs on a recent trip to Noosa and further investigation (aka stalking) led to the discovery she was coveting the isola brand.

 

So I hotfooted it into DJs (on a card members night, thank you very much for the discount!!!) and secured my own fancy one piece.

 

 

 

Will look fabulous with my new LCA hat, oui!?

 

Keep cool, kidlets!

 

Disclaimer: This is NOT me modelling. In my dreams!

 

 

Some like it hot

My word it's been hot.

And I like it hot.

Swims at the beach, iceblocks, crisp white wine, outdoor BBQs, summer dresses. It's all good.

But endless days of the high thirties is a tad extreme.

The cool change has arrived and I worry we've seen the last of Summer.

Autumn, be kind to me x

A not so Miserables New Years Eve

Warm weather . . . lovely friends . . . hot BBQ . . . courtyard dining . . . DIY Pimms bar . . . decadent desserts . . . striped straws . . . gorgeous South Australian sparkling . . . new outdoor chair covers . . . lots of yellow . . . and Hugh.

(As in Hugh Jackman. The one and only)

Yes, this sums up my beautiful New Years Eve celebrations.

I had a delish NYE dinner with a gorgeous friend and then we headed to the movies to see Les Miserables.

It's three times as fabulous as everyone says it is.

Go see it. Now.

Happiest of happy new years cheer to my friends - new and old. Here's to an even bigger and better 2013 full of love, laughter and lots of colour.

xoxoxo

PS. Here's the recipe for that delicious, colourful salad. It was a winner and has kept me going all week! Thanks to Love and Lemons via Camille Styles


Sweet potato and pomegranate salad

salad components:
2 medium sweet potatoes, cubed, plus olive oil, salt & pepper for roasting
2 cups baby salad greens (baby kale, spinach, arugula, etc.)
1/3 cup pomegranate seeds
1/3 cup crumbled feta
1/4 cup toasted pistachios, toasted & chopped
handful of chopped cilantro
2-3 chopped scallions, white and green parts

dressing:
2 tablespoons olive oil
1/2 clove minced garlic
2 teaspoons honey
1 teaspoon sherry vinegar or white wine vinegar
salt & pepper, to taste

Roast the sweet potatoes: Preheat your oven to 400 degrees. Chop the sweet potato into bite sized cubes. Drizzle with some olive oil, salt and pepper, and roast in the oven for 20-30 minutes, or until they start to edges start to turn a darker brown.
Make the dressing: Whisk together olive oil, vinegar, honey, garlic, salt & pepper. Taste & adjust. Set aside.
Assemble all salad ingredients, toss lightly in the dressing.

Little Road Racquet Society

I applaud creative types who don't just sit back and comment, but actually do something good with their time.

Here's cheers to those who put the Rad into Radelaide!

Enter the team behind the Little Road Racquet Society - a great new pop up outdoor theatre that's creating awesome vacay fun for holiday makers on the Fleurieu Peninsula.

"The Little Road Racquet Society presents 3 films over 3 nights with 4 different winemakers and pop up local food stalls on a lawn tennis court tucked away amongst the Vineyards of Whites Valley, between Aldinga and Willunga."

How cool!

I'm heading off tonight to watch Amelie with some friends who are staying down at the beach. It's the perfect halfway spot to meet and the weather should be gorgeous.

Strawberries and cream, anyone?

Christmas where the gum trees grow . . .

I always find it hard to source a uniquely Australian Christmas image, but this one takes the cake.

I la la love all the gorgeous pictures of snowcapped trees, hot eggnog, open fires and big roast turkeys, but in truth, that's not what Christmas in Australia is like at all!

I have had the pleasure of a 'white Christmas' before - two in fact! One in Paris with my bestest of friends (and a big roast turkey was definitely on the menu but unfortunately no snow) and the other in New York with my most darling of friends Bree. We did get snow that day!

But there's something special about Christmas down under.

Crisp sparkling pinot noir, brightly coloured prawns, ice cream pudding and swimming in the pool.

This song that we sang as primary school students really captures the essence of the day . . . 

Christmas where the gum trees grow There is no frost and there is no snow Christmas in Australia's hot Cold and frosty is what its not When the bloom of the Jackaranda tree is here Christmas time is near From England came our Christmas fare They even said what Santa should wear But here down under for summers cool Santa should dip in a swimming pool Christmas where the gum trees grow There is no frost and there is no snow Christmas in Australia's hot Cold and frosty is what its not When the bloom of the Jackaranda tree is here Christmas time is near Santa rides in a sleigh on snow But down here where the gum trees grow Santa should wear some water ski's And glide around Australia with ease Christmas where the gum trees grow There is no frost and there is no snow Christmas in Australia's hot Cold and frosty is what its not When the bloom of the Jackaranda tree is here Christmas time is near To ride around the bush where its dry To cart all the presents piled so high A red nosed reindeer would never do Santa should jump on a kangaroo Christmas where the gum trees grow There is no frost and there is no snow Christmas in Australia's hot Cold and frosty is what its not When the bloom of the Jackaranda tree is here Christmas time is near

Merry Christmas to you all, in whatever corner of the world you're celebrating!

xo

Pic from here

No pain, no gain

My poor Adelaide Oval.

It looks like a bomb's hit it!

But you know what they say, short term pain for long term gain.

What a fun few days we've had, old friend . . .

Pic here

On Cloud Nine

I have rediscovered the beauty - and simplicity - of the humble pavlova.

My friend Alice whipped one up the other weekend for our lunch at the beach and I cringed when I thought of how much could go wrong with a delicate shell, cloud like meringue and sickly sweet toppings.

What a fool was I!

It was such a success that I suggested we whip one up spur of the moment at my brother's house the other night. They take no time at all to prepare, it's just the baking that you need to allow time for.

So  while the roast lamb was simmering away in the weber, we got stuck into our eggs.

Couldn't be simpler. 

We went for a Donna Hay recipe. And it was so easy.

The shell was perfectly crisp and the inside so marshmallowy fab. I give up on hoping for a non-cracked pav, I figure it adds character - how they do it on telly, I'll never know.

Anyway, we added cream and strawbs and indulged in the perfect summer dessert.

I still can't get over how easy it was - and the best bit? All the ingredients are in your pantry!

Here's the recipe for anyone who's looking for an easy dessert using pantry staples.

• Donna Hay's Pavlova
• 150ml eggwhite (approximately 4 eggs)
• 1 cup (220g) caster (superfine) sugar
• 2 tablespoons cornflour (cornstarch), sifted
• 2 teaspoons white vinegar
• 1 cup (250ml) single (pouring) cream
• ½ cup passionfruit pulp (approximately 4 passionfruit)
• 250g strawberries, hulled and halved

Preheat oven to 150°C (300°F). Place the eggwhite in the bowl of an electric mixer and whisk until stiff peaks form.

Gradually add the sugar, whisking well, until the mixture is stiff and glossy.

Add the cornflour and vinegar and whisk until just combined. Shape the mixture into an 18cm round on a baking tray lined with non-stick baking paper. Reduce oven to 120°C (250°F) and bake for 1 hour 20 minutes. Turn the oven off and allow the pavlova to cool completely in the oven. Whisk the cream until soft peaks form. Spread over the pavlova, top with passionfruit and strawberries and serve immediately. Serves 8–10.

* You’ll know when the meringue is stiff and glossy because the mixture will have tripled in volume and stands up when the beaters are lifted.

* The low heat puffs up the meringue while the long cooking time dries it out to give you a lovely crisp shell.

* Store your pavlova, undressed, in an airtight container at room temperature for up to 5 days.

An icy reception

Popped over to visit Miss Brown at the SFC the other night and celebrated the new house with a few ciders and some delicious Thai.

Miss Clements got us excited with her decorating talk and we spent hours surfing the net for side tables, bar carts, lamps, you name it.

But back to my area of expertise (because I'd hate to confuse a Hamptons style with Hollywood glamour!) . . . let's talk about the food and drinks.

I made my easy 'taco' dip but I'll save the recipe for you when I have a better pic. Kind of looks like your fridge has exploded unless you get the right angle.

On to the drinks. We cracked open a few Pipsqueaks by the fab team at Little Creatures and Kimberlee served them up in the most gorgeous coloured glasses. As Emma said, it was like we were in the Mediterranean somewhere.

But the wow factor for me (I'm so easily impressed!) was the shape of the ice cubes!

Kimberlee produced long, thin sticks of ice that were so much more elegant than your usual cube. They'd be GREAT for Pimms.

Further investigation has hunted them down at IKEA . . . and prepare yourself for the shock, but they're only 75c each! Bargain of the century!

So guess where I'm heading this weekend. And you know what? I might even pick up a heart tray while I'm there! Talk about breaking the bank!

Some light relief

If anyone else is like me, you're looking for some fresh, light food to help escape the oppressive heat and spring back from a far too indulgent festive season!

I made a scrummy salmon and couscous dinner the other night - but I have to confess I pan friend the salmon (in the lightest spray of olive oil) rather than steaming it (which I know is so much better for me) but I was craving the crunchy outside and soft middle of the lusciously pink fish, so frying it was.

As for the couscous, I made a fab salad for a BBQ with friends on Monday night and enjoyed the leftovers the next day. A simple but packed-with-flavour take on the versatile accompaniment.

Summer couscous

Serves 4-6

1 cup uncooked couscous

1 cup boiling water

handful of craisins (dried cranberries)

handful of pistacchios, chopped

zest of one orange

juice of one orange

1 tspn dijon mustard

1 tbspn olive oil

1 tbspn red wine vinegar

handful of coriander, chopped

salt and pepper to taste

1. Put the dry couscous in a bowl and pour the boiling water over the top. Cover with a tea towel and set aside. Leave for 5-10 minutes then fluff with a fork to make sure water is absorbed and grains can be separated.
2. While couscous is still warm, pour half of the orange juice over the couscous and mix through with fork.
3. Add coriander, pistacchios, craisins and orange zest to couscous and mix through.
4. To make the dressing, combine the olive oil, rest of the orange juice, red wine vinegar and dijon mustard in a separate bowl/jug and season to taste. Adjust amounts according to your own preferences.
5. Pour dressing over couscous salad just before serving and mix through. Serve with extra coriander springs on top.

If you can't handle the heat . . .

There's something special about homemade pizzas in Summer by the pool. 

I was over at Mum and Dad's last weekend during the heatwave in the Rads. They have a pool, airconditioning and Foxtel. What more can I say?

After a long afternoon watching movies in the air con and interchanging from the couch to the pool and back again, the clock ticked over to 5pm which signalled happy hour. Every week Mum and Dad's next door neighbour pops over for end/start of week drinks. His wife joined in the fun this week as well, so Mum and I sat out with them on the lawn and sweltered over a few ciders (Dirty Granny is our tipple of choice at the mo).

Noone felt like cooking so I offered to try and replicate the fabulous pizzas that Ad knocked up on Kangaroo Island. Light, easy and quick.

Check out Ad's recipe here.

They were easy as pie to whip up as I used pita bases. Ready in no time.

We had good intentions of sitting by the pool and dangling our feet while we feasted . . . but it was too hot to sit on the pavers so we stayed inside!

Oh the joys of an Australian Summer!

Beneath the winds

Love love love my cultural fix and very excited about tonight's DEPARTURE event at the Art Gallery of South Australia.

Doesn't this sound like the perfect way to spend a balmy {almost} Summer's evening?

Get amongst the hustle and heat of Adelaide’s own Jogjakarta night markets and feel the energy of cutting edge contemporary art on the streets of one of Indonesia’s oldest cities.

Shake up your chakras with an eclectic mix of sounds playing live in the Gallery courtyard, and feast on Asian street market favourites.

The final DEPARTURE for 2011 will also feature torchlight tours through ancient South East Asian masterpieces and street art by one of Indonesia’s most vibrant contemporary artists, Eko Nugroho.

And don't get me started on the food - the Art Gallery is renowned for its fabulous spreads. 'Night Market' food has me excited - satays anyone?

Cliffhanger

So this is where I'd rather be today.

Work schmerk.

Via pinterest

Watch out Nigella!

Snaps to the fabulous Emily who delivered her first ever dinner party on Sunday night.

She planned a three course menu, set the table with great style (using Vogue Living mags as placemats - divine!) and kept her cool despite the 43 degree heat!

Entree was a selection of three different pizzas - classic margherita; pumpkin, fetta, pinenuts and spinach; and lamb yiros with tzatziki and rocket.

Ah-mazing.

Then we were treated to Donna Hay's chicken, haloumi and lemon skewers with a yummy citrus cous cous salad and rocket, pear and parmesan salad.

Topped off with those gorgeous little gelati cones covered in chocolate - you know, those TINY ones that you don't even feel guilty for eating?!

Anyway, the skewers were a hit and definitely worth adding to the recipe bank.

Well done, Miss Em!

Chicken, Haloumi and Lemon Skewers

Serves 4

2 x 200g chicken breast fillets, trimmed and cut into pieces
500g haloumi, cut into pieces
¼ cup (60ml) lemon juice
2 tablespoons olive oil
2 tablespoons chopped preserved lemon, flesh removed and rind rinsed (we just used normal lemon rind)
2 cloves garlic, crushed
sea salt and cracked black pepper
2 tablespoons olive oil, extra
1 bunch oregano
pita bread. to serve
baby spinach leaves, to serve
lemon wedges, to serve

Place the chicken, haloumi, lemon juice, olive oil, preserved lemon, garlic, salt and pepper in a bowl and toss to combine. Cover and refrigerate for 30 minutes. Heat the extra oil in a large non-stick frying pan or barbecue hot plate over medium heat. Thread the chicken, haloumi and oregano onto skewers and cook for 2–3 minutes each side or until the chicken is cooked through. Serve with pita bread, baby spinach leaves and lemon wedges.

Perfect summer night with McDreamy

What a great big table for dinner! Puts my little Ikea table to shame!

Grey's is back on! Yay! And to celebrate, I had Pete, Shel and Kristabel over for dinner (although they didn't know it was in honour of the tv show - I kept that a secret until I sprang it on them mid main course!)

I trotted over the markets at lunchtime today to pick up supplies and have to admit, I'm pretty chuffed with my efforts!

We had marinated pork loin chops, warm sweet potato salad and fig, pomegranate and haloumi salad. Ah-mazing. Thanks to my friends Bill (Granger) and Donna (Hay).

Ginger - one of my fave ingredients at the mo

Pork cutlets in hoisin and ginger marinade

Serves 4

1/3 cup hoisin sauce

2 Tbspn soy sauce

2 Tbspn olive oil, plus extra to brush

1 Tbspn honey

2 tspn grated fresh ginger

2 garlic cloves, crushed

4 pork loin chops

Stir together the hoisin sauce, soy sauce, olive oil, honey, ginger and garlic in a shallow non-metallic dish. Add the pork and sir well. Cover and marinate in the fridge for at least 2 hours.

Preheat your barbecue or chargrill pan to high heat and brush with olive oil. Cook the pork cutlet for 3-4 minutes on each side, or until cooked to your liking.

I looked up 'sun' and this is what I found. Bless! Gorgeous movie xo

Sweet potato with coriander and lemon

Serves 4-6

1 Tbspn olive oil

1 red onion, finely diced

2 tspn grated fresh ginger

1 tspn ground cumin

2 tspn ground coriander

1 kg sweet potatoes, peeled and diced (I ran out of sweet potato, so added in some pumpkin)

sea salt

freshly ground black pepper

1 Tbspn chopped fresh coriander

2 preserved lemon quarters, flesh and pith removed, finely diced (I just used fresh lemon zest)

Heat the olive oil in a large deep frying pan over medium heat. Add the onion and cook, stiring occasionally, for 5 minutes. Add the ginger, cumin and coriander and cook, stirring for another minute. Add the sweet potato and 1 cup of water to the pan and stir well. Cover, reduce the heat to low and simmer for 12 minutes. Remove the lid and simmer for 5-10 minutes until all the water has evaporated and the sweet potato is tender.

Season with salt and pepper and serve warm or at room temperature, sprinkled with the coriander and lemon.

Both recipes courtesy of Bill Granger's Holiday

What a gorgeous, indulgent, sexy fruit!

Haloumi, fig and pomegranate salad

Serves 4

1/4 cup olive oil

250g haloumi, thinly sliced

1 cup mint leaves

100g rocket leaves

8 green figs, halved

1 pomegranate, seeds and juice removed

1 Tbspn red wine vinegar

2 Tbspn olive oil, extra

Heat the oil in a large non stick frying pan over high heat. Cook the haloumi for 2-3 minutes each side or until crispy. Place the haloumi, mint, rocket, figs, pomegranate seeds and juice in a bowl, drizzle with vinegar and extra olive oil and toss to combine.

*NB. To my dismay, apparently pomegranates aren't in season at the moment! Mum saved the day and dropped off some pomegranate juice which I mixed in with the red wine vinegar. Perfect.

Last recipe ccurtesy of Donna Hay's Seasons. Pics care of weheartit. Love!