Now I've done my fair share of the latter (think impossibly perfect goat satay and delicate yet sharply spicy, flaky and moist fish, under a completely non-signposted and unlabelled umbrella set up halfway off a cliff just out of Pelabuhan Ratu for only a few hours every few days) but that kind of exploration takes serious planning and hard work. And just forget about matching wines with your dinner - the local stuff is closer to what you find in cardboard boxes back home - just slightly less refined.
But then there's Vanuatu. Inexplicably and incompetently jointly managed by the British and the French in its days as the New Hebrides, the French influence remains on the table.
Just don't leave your pain au chocolat on the table too long - the humidity here is no friend to pastry.
Organic beef, fresh coffee cherries, gargantuan tropical fruit and schools of deep sea fish find their home in the lush environs of Vanuatu. Combined with the precision of French training, enthusiastic local chefs and baristas, a wide selection of French wines and proper butter in the supermarket, white sand and gently cleansing waves, you've got something very special indeed.
Vanuatu is an island archipelago in the Pacific Ocean, just North-East of New Caledonia and West of Fiji. It is only a few hours flying time from the East coast of Australia. Flights are available from Sydney and Brisbane and fly to both Port Vila (the capital, on the island Efate) and Santo. Vanuatu is also only a hop, skip and a jump from New Zealand.
The local Ni-Vanuatu people mainly engage in subsistence agriculture but the tourism industry is a growing source of employment. We met locals who proudly showed us their community crops, including bananas, coconuts and the oddly named breadfruit tree, which were tended to and available to the whole village. We were also shown markers in the water that were used to rotate fishing locations and protect fishing stocks for future generations.
The welcome we received from the locals was significantly friendlier than that given to some early European arrivals - many of whom soon became star attractions at the dinner table.
Vanuatu is now better known for its beautiful beaches, amazing scuba diving and snorkeling. There are American WWII relics that were thrown into the sea after the war and now make interesting and relatively accessible dive sites.
As keen snorkellers we spent plenty of time underwater. The visibility from the surface is impressive, particularly if you can avoid the touristy areas which have suffered from coral bleaching.
For political, military and history buffs, Vanuatu's past is interesting and worth discovering. Its recent status as a tax haven and the zero income tax also make it an interesting proposition - but be warned - it seems that the Australian Federal Police are as fond of Vanuatu as we are, and the Vanuatu Government is being increasingly cooperative.
Check back later or subscribe to see my reviews of accommodation and dining options in Vanuatu.
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photo credit: I love chocolate pudding
I do have to admit, I'm not usually fond of microwave recipes.
The microwave bewilders me; it places a plastic barrier between the food and my senses, blocking out changing smells and textures and rendering me useless. I can only gaze at the steady spinning, whirring and hoping that the 'ding' will come at the right time.
My grandmother was always equally hopeless with the microwave. I recall her wrapping butter in aluminium foil and putting it in the microwave because someone had told her she could do that to soften it. I also recall the zapping noises and the sparks.
This recipe is however so enticingly easy and delicious that even I and my microwave manage to call the truce long enough to make this one.
I'd be surprised if you didn't have all of the ingredients in your fridge and pantry right now and you'll be delighted to know that this pudding is prepared, cooked and served in just one dish!
Photo credt: 365:339 Microwaved
You will need to consider your own microwave's power rating and adjust the time accordingly; the time is set based on the older 800 watt microwaves. It is probably wise to drop the power down to medium-high if your microwave isn't similarly ancient.
Ingredients
- 60g butter
- 1 1/2 cups self-raising flour
- 220g caster sugar (about 1 cup)
- 25g cocoa (1/4 cup)
- 180ml milk (I use low-fat milk and it works fine)
- 2 tsp vanilla
- 1 cup brown sugar, lightly packed
- 35g (1/3 cup) cocoa, extra
- 2 cups boiling water
Method
Place butter in a large microwave-proof dish and heat on high for 60 seconds to melt. (Note: I still can't bring myself to do this and melt the butter in a pan on the stove then add to the dish)
Stir in sifted flour, caster sugar, and cocoa. Add the milk and vanilla and beat with a wooden spoon until smooth.
Sprinkle with combined brown sugar and extra cocoa.
Carefully pour the boiling water slowly over the back of a large metal spoon and over the pudding mixture.
Cook on high for 12 minutes (Note: Eep! Try 8 minutes on medium-high in a modern microwave and see how you go) until springy-soft and just cooked in the centre.
Allow to cool for 5 minutes if you can, then serve with ice-cream or cream.
photo credit: the last bit of pudding
I promise it will be magic.
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Ingredients: Cake
- 125g self-raising flour, sifted
- 120g caster sugar
- 125g unsalted butter, chopped, room temperature
- 2 extra-large eggs
- one large orange (or lemon): 3 tsp finely chopped zest and 2 TB juice
- 3 TB poppy seeds
- 2-3 TB milk
- good quality marmalade, for glazing
Ingredients: Icing
- 2 TB passionfruit pulp, strained to separate seeds
- 125g unsalted butter, chopped, room temperature
- 220g well sieved icing sugar
Method: Cake
cupcake glazed with orange marmalade
Preheat oven to 180C (not fan forced) for mini cupcakes, or 200C (not fan forced) for standard size cupcakes.
Take eggs, butter and milk out of the fridge to come to room temperature. While that's happening, measure out the other ingredients and get everything ready.
Stir 2 TB milk into the poppyseeds in a small bowl. The poppyseeds should start making 'zingy' noises.
Combine flour, sugar, butter, eggs and 2tsp of the orange rind in the large bowl of a food processor, don't over-mix.
Add the freshly squeezed orange juice through the top of the processor while pulsing the mix.
If more liquid is required to make a smooth batter, add half to a TB of milk.
Fold the poppyseeds into the batter with a metal spoon. Add remaining chopped orange zest to taste.
Spoon the batter into muffin tins lined with cupcake papers. The mixture will make 36 mini cupcakes or 12 regular size.
Bake mini cupcakes for 8-10 minutes and regular cakes for 15 minutes. The tops will spring back when gently prodded.
When done, immediately take the cupcakes out of the tins and onto wire racks.
While cakes are still warm, use a pastry brush or bread knife to carefully spread gently warmed marmalade on the tops of the cupcakes.
Method: Icing
iced with passion fruit butter cream
Beat butter with electric beaters until pale and fluffy
Beat in half of the icing sugar and half of the juice from the passionfruit pulp until combined
Beat in the second half of the icing sugar and passionfruit juice.
Add a little extra milk (1/2 to a TB) if required to make a very light and fluffy icing
Pipe icing onto cooled cupcakes.
If desired, decorate with reserved passionfruit seeds or curls of orange zest.
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]]>Cinnamon-Fig Jam by Eating Out Loud
Photo by Eating Out Loud
The recipe and beautiful accompanying pictures are giving me tingles. What an amazing use for figs! If you're in Australia grab them quick before they go out of season and make this divine looking jam. I'm sure this will be fabulous added to an autumn cheese platter.
Blood-Orange Yogurt Cake from Picky Cook
Photo by Picky Cook
It is no secret that I love the lightness and texture of yogurt cake and this one looks fabulous. Moist, light and an amazing colour - what more could you want? STOP PRESS: You could also want a great grapefruit version!
Especially for easter:
Iron Chef Shellie's Hot Cross Buns
A classic looking recipe, adapted from Donna Hay's but with extra fruit, just the way I like it. Shellie's photography is always gorgeous and these buns look soft and glazed-shiny.
Cinnamon Chocolate Chip Hot Cross Buns by Not Quite Nigella
Photo by Not Quite Nigella
Oh oh .. cimmamon, chocolate and the soft butteriness of a hot cross bun? Diet? What diet? Not Quite Nigella's take on the standard looks fabulous and I can almost taste them already.
What are you cooking this Easter? Share your recipe ideas or links in the comments below!
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]]>Ok, so we don't have an elegant matching decoration theme (unless you count half-chewed-by-cats tinsel strewn across the floorboards with baubles and other christmas tree decorations flicked behind the furniture) or an elaborate menu. We do however have plenty of alcohol. And that's important if you've ever met my family.
We're having a cruisy Christmas brunch with none of the trimmings. The menu? Bubbly and freshly squeezed juices, plenty of plump oysters, smoked salmon, bagels, croissants, home-made jams, buttermilk pancakes with lashings of maple syrup, fresh fruit, mince pies, biscuits and jam doughnuts. We'll keep it going with plenty of beer and a barbecue later for those who can be bothered to stick around.
All I need to do tomorrow is chop up the fruit and make and flip a few million pancakes. My long-suffering husband will be in charge of the juice, topping up wine glasses and will then be stuck behind the espresso machine. The rest of the food will be not-so-artfully arranged on the table for everyone to help themselves. There's something beautiful about a non-stressful Christmas.
No matter what you're doing this festive season, I hope it is wonderful and safe and happy. Best wishes to you and yours and here's to a fabulous 2009.
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]]>The book is a monument to truly awful eating.
This particular recipe was supplied by George Bush (snr).
Mexican Mound
Ingredients:
2 lbs ground hamburger meat
Lawry's taco seasonings mix
1 pkg Doritos
1 cup grated yellow cheese
1 or 2 small chopped onions
10 chopped black olives (ed: 11 is obviously way too many)
1 chopped tomato
1 cup sour cream
1 cup shredded lettuce
1 can frozen avocado dip (ed: this should be illegal)
Method:
Easy to make, loved by all who love Mexican food. Ingredients easy to keep in the house. Children or guests can all help with chopping or grating. It's fun!! Follow instructions on taco seasonings mix for browning meat. I serve this meal in my kitchen, a big pot of meat simmering on the stove. A wooden salad bowl of Doritos and 7 bowls of the remaining ingredients around the table. Start with a mound of Doritos, a spoon of piping hot meat, cheese etc. Makes 8 servings.
Mmm yummy, Bush brain food.
This one came from Mrs Alan Simpson.
Party Vegetable Casserole
Ingredients:
2 pkgs frozen peas
2 pkgs frozen lima beans
2 pkgs frozen Fresh green beans
1 cup whipping cream
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese (use Kraft in can) ed: or you could use some dried skin shavings instead
Method:
Parboil vegetables until tender. Layer in buttered casserole dish. Whip cream, add mayonnaise and parmesan cheese. Pour over vegetables. Bake uncovered for 30 minutes at 325F. Makes 12 servings. Can be prepared ahead and refrigerated.
Enjoy!
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photo credit: Had a bad day, dear?
The best bit is that cupcakes are as easy (and as inexpensive) to make as you want.
My never-fail recipe for coffee cupcakes follows. If coffee isn't your thing (shame on you) then you can use the recipe as a base for a multitude of different variations. Let me tell you how.
My recipe is heavily inspired by Nigella Lawson, whose cupcake recipe can be found in her classic book How to be a Domestic Goddess. My variations involve substituting coffee for milk, homemade buttercream for packet icing and cutting down the sugar to a less sickly level.
Even though this recipe cheats and uses a food processor instead of creaming the butter and sugar in a mixer, the cupcakes turn out beautifully light and fluffy. I don't know how it works but it does, you'll just have to trust me.
This recipe uses pantry basics and costs almost nothing to make. The tiny portions mean that there will be enough to go around in the staff room and you will impress everyone with barely any effort.
Ingredients (cake)
- 125g unsalted butter, softened and chopped
- 125g self-raising flour, well sifted
- 100-120(ish)g caster sugar (adjust to taste)
- 2 eggs
- pinch of salt
- 2-3 TB fresh espresso, cooled
- 1/2 tsp vanilla extract
- pinch of cinnamon
- pinch of allspice
Ingredients (icing)
- 125g unsalted butter, softened, chopped
- 220g pure icing sugar, sifted
- 2-3 TB fresh espresso, chilled
- 1/4 tsp vanilla extract
- food colouring (optional)
Method (cake)
Pre-heat oven (not fan-forced) to 190 degrees celcius.
Prepare mini-muffin tins with tiny paper muffin cases. This recipe will make 36. (Alternatively you can make 12 regular sized cupcakes, just adjust the cooking temp to 200 C and cook for 15 minutes.)
Combine all cake ingredients other than the espresso in the bowl of a food processor. Whizz until combined. Pour the espresso down the food processor's funnel and process on 'pulse' until the mixture forms a smooth, dripping consistency.
Use a teaspoon (and an extra one to push the mixture out) to evenly fill the mini-muffin cups.
Cook the cupcakes for about 7-8 minutes or until lightly browned and the tops spring back when gently prodded. Allow to cool on wire racks while you make the icing.
Method (icing)
photo credit: buttercream
Beat butter and vanilla extract in an electric mixer until as white as possible (this will take a while).
Beat in icing sugar and espresso in two batches (I usually add 100g of sugar and 1 TB of espresso each batch, adding more to taste).
Add food colouring if desired, and mix through.
Pipe buttercream onto cupcakes. If you don't have a piping bag and can't be bothered making one out of greaseproof paper, smoosh the icing onto the cakes with a butter knife or palette knife.
Serve. The cupcakes won't last long!
Have you tried my recipe for orange and poppy seed cupcakes with passionfruit butter cream yet?
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