Tim Tam time

Good on you Qantas.

You've been kicking some big goals with your marketing efforts of late.

And this Tim Tam effort is just a perfect little touch on Australia Day.

And even though I've been demoted to Bronze Frequent Flyer from Silver recently (I'm not bitter, I'm really not), I still think you're ace.

Keep playing the patriotic card, it's speaking to me.

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.

Holidaze

Nothing gets the year off to a good start like a holiday only two weeks back into work.

I've been back for eight days yet I'm flying off for a long weekend in Nelson, New Zealand tomorrow. I'm heading to a wedding of relatively new friends and can't wait to indulge in some holiday feasting. The wedding is at a winery, need I say any more?

Our holiday house has a spa on the rooftop so I've been madly scrubbing off remnants of old fake tans in readiness for a spray tonight, and if you follow me on instagram, you'll know I've been prepping for a bather-ready body with a week's worth of cabbage soup diet. I'll do a post on that next week.

I can't promise I'm "bather-ready" as such, but I have kicked the Christmas kgs to the curb at least. A darling friend shared some wise words with me yesterday that another gorge friend had bestowed on her: "you need to be body proud and just rock it"

So let's rock it friends. 

Bon voyage xx

Gifted

A quick debrief on my Christmas haul (because we all loved my annual wish list, oui?!) ...

I was a very good girl and Father Christmas was uber kind.

Look what he left under the tree!

Nespresso, Kate spade and my girl Sam. Nailed it, big man!

I was ridiculously spoiled by friends and fam and won't go into detail with a list of gifts but more than anything, above and beyond the material possessions, I'm very grateful for the time everyone gave me over Christmas - time with my niece and nephew, time with my grandparents, time with my friends and their new bubs, time with my pregnant gal pals, time with old workmates, time with my parentals, time with my godchildren and time with the bride. This is what I'll cherish from my two weeks home.

That, and the coffee ;)

I hope you all had lovely holidays and took time out to spend with loved ones.

xx

Match made in heaven

With all this festive eating under my belt (more like shortening my belt) over the last few weeks, I thought it only fair to share some of my new fave treats.

Nibbles are my bread and butter, I could just graze all day every day. I think it's the 'order envy' beast coming out in me - I hate having to limit my order to one thing off a menu and inevitably always wish i could have wgat the person sitting next to me has ordered. But with nibbles, starters, appetisers, finger food, canapés ... whatever you want to call then, you can have a bit of everything.

Christmas Day was off to a great start with (amongst many other delights) one of my fave dips that is so delicious but so ridiculously easy. It's almost embarrassing, it's simple. I think my friend Sarah was the first to introduce it to me, and I know my friend Ad has made it for me lots (she's the one famous for Aunty Rach's tuna dip) but I've also seen donna hay roll it out aswell.

You can't beat it. 

Hommus with crispy chorizo.

Mince one chorizo sausage to chunky crumbs. Technically, you're supposed to skin it but I can't be bothered, and I don't have a magimix or food processor so I just finely dice the sausage.

Heat a big slurp of olive oil in a fry pan and add your chorizo crumb. Cook, stirring, until crunchy. It's good to let it really crisp up. Take off heat. 

Spread a tub of store bought hommus over a plate or platter. I guess you could make your own, but seriously ...

Spoon the warm crispy chorizo crumbs over the hommus, drizzling the oil from the pan over the dip as well.

Serve with grilled/toasted flatbread or bagel crisps.

You're welcome.

Serial pest

Calm your farm, people. New blog posts are on their way.

But if you want to know what I'm up to in the meantime. It's this.

Serial. The podcast.

So. Addictive.

Get on it.

I'm only up to episode two and I'm hooked. A friend from work and my dear friend Alice have been raving about it and I was a sceptic, I must admit. It all sounded a bit geeky.

But it's not, it's cool. And it's so engaging.

(Is this where I admit I didn't know how to download a podcast on my phone? Amateur.)

Read more about it here and prepare to be sucked in.

Oh, and happy new year folks!

xx