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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]]>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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]]>However, when it comes down to it - these are the best. The favourites with sauce spatters, smears of chocolate and well turned pages. These are the classics that will endure and will be passed on.
My favourite cookbooks
1. The Cook's Companion: The Complete Book of Ingredients and Recipes for the Australian Kitchen
My younger sister was horrified to see that there aren't any recipe pictures but this book focuses squarely on the basics, fundamentals and classic recipes with little time for frou frou. It is an excellent resource on almost every food one can imagine, a seasonal guide, buying guide and more all in one.
This is the one I always recommend as a starter book for those moving out of home for the first time. This is the solid foundation to build a lifetime of cooking upon.
2. David Thompson's Thai Food
Fabulous, inspiring, challenging, aromatic. David starts with the basics and hammers you with them - stressing freshness and a thorough understanding of Thai food. This is another fabulous resource book with detailed explanations of thai ingredients and methods. If you're looking for pretty cupcake pictures you won't find them here. The text and sheer volume of information is the star.
3. Gourmet Traveller magazines and website
Besides the useful news and events (even though they are solidly eastern-states focussed) they share a great collection of recipes from the very basic to the challenging.
Different to the more pedestrian and commercial offerings from some other cooking magazines, Gourmet Traveller offers an inspired menu and reviews of great places to eat out.
4. My grandmother's index card recipe collection
A family heirloom, childhood memory and guide to a dizzying array of mostly sweet treats all in one.
I've previously written about cooking and eating as a child and I can't stress enough how amazing the gift of cooking and enjoying food is. My grandmother's recipe collection includes jewelled jam drop biscuits, home-made chutneys, casseroles, puddings and more.
While these are the most used sources of recipe ideas in my house, I don't restrict myself. I also happily browse the web and my bookshelves for inspiration and recipes.
I tend to particularly seek out recipes from Claudia Roden, Georgio Locatelli, Bill Granger, Maggie Beer and the venerable Stephanie Alexander.
While I have serious respect for the work he's done to encourage kids (and adults) to eat "real food" I'm not Jamie Oliver's biggest fan and I can usually happily ignore Nigella Lawson's (particularly savoury) options.
For more great suggestions on how to build your cookbook library, you can also check out the wonderful tips from Cake and Commerce.
I'd love to hear which cookbooks are your favourites - share them in the comments below or catch me on twitter.
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photo credit: Photoportunity
Each week I like to add some new dishes to the menu.
We do have our favourites that pop up on the meal plan on a regular basis (particularly mid-week) but I enjoy discovering new favourites too.
Here are some great recipes from the blogosphere and beyond that I'll be trying in the next week.
photo credit: Darwin Bell
Emma Knowles' Vietnamese Prawn Salad (Gourmet Traveller): This recipe looks light, fresh and well balanced. As a bonus, you'll find a short, simple ingredients list and minimal preperation and cooking time.
We'll be eating this one outside. Asian food and wine pairing can be tricky, however I think a young grassy sauvignon blanc or perhaps a riesling could work. I expect though that we'll be cracking open a few bottles of Hoegaarden (or Hoegaarden Grand Cru if we're feeling indulgent) instead.
Tips: I've previously successfully substituted brown sugar for palm sugar and if you have good pans I'm sure you can get away with less oil.
Heather Carlucci-Rodriguez's Chana Punjabi (as shared by The Wednesday Chef): Warm, luxurious and enticing, without offending the budget. Store cupboard basics and a few fresh bits and pieces easily picked up on your way home never looked so good!
No you won't be eating this in 15 minutes, but pour yourself and your partner a glass or two of wine while you stir and allow yourself to slow down and relax. There's no complicated prep or advanced cookery magic here. All you need is a bit of time and basic ingredients.
Note: Cilantro is also known as coriander.
photo credit: sea turtle
crispy chewy chocolate chip cookies by Smitten Kitchen: Speaks for itself really, doesn't it? A classic recipe that I'm sure will please everyone.
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]]>Those feelings are normal for many but they're not constructive. Bashing yourself over the head with a sugary stick, no matter how delicious, is not going to motivate you.
photo credit: Christi Nielsen
I weighed myself today for the first time in a long time. I have to admit to an "oh shit" moment and bashing the scales about a bit (just to make sure they were operating properly, you understand).
However, I've decided that I'm not going to cut out the food I love, I'm going to cut out the guilt. Today is the first day of an awesome attitude to food. Eating for pleasure, not sorrow, eating for sustenance, not boredom and enjoying every minute of it.
I have a lifetime of fabulous food ahead of me - I'm not going to waste it on rubbish. Scott from Life Spotlight wrote The Zen of Real Food: Keeping Eating Simple over at Zen Habits and I think this concept is key. You can't go wrong eating fresh, whole foods. Is this perhaps the easiest diet in the world?
I am going to stuff up sometimes. I'm going to pick up a pack of kfc chips in a moment of weakness every now and again. I'll realise I didn't enjoy it all that much and that the calories weren't worth it. I'm going to allow myself not to be perfect - I'm going to accept it and move on. But I'm not going to eat a block of chocolate to make myself feel better for eating chips.
So here we go. I'm not going to make any excuses about water retention or the fact my ringletty hair is almost down to my waist and weighs an awful lot. Today I weigh 67.9 kilograms. That gives me a BMI of 24.9 which means I'm in the healthy bracket by the skin of my teeth. That also gives me plenty of room for improvement on my small frame.
I'm using free website Calorie King to track my weight and progress. It also has useful features to check the calorie and nutrient values of a range of foods (including commercial products). I'll also check in here every week to keep myself accountable. You're welcome to join me.
Check in soon for some low calorie, minimally processed, healthy meal ideas, or offer your own suggestions in the comments.
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]]>The dangerous combination of gluttony, complacency and marriage has resulted in a recent expansion of my hips and thighs. While I'm not quite contending with the likes of back fat and a muffin top, I'm on a buttery slippery slope.
If you're a fellow food lover with a bit more jiggle than you'd like, here are some tips to help you get back into shape without resorting to diet foods or meal replacement shakes.
1. Lose the guilt: If you come home from work exhausted and you have no energy to cook, don't feel sorry for yourself and pick up tasteless takeaway. Take the opportunity to go out for dinner or pick up something that you will enjoy instead.
A fabulous seafood risotto may be calorie laden, but you're more likely to be satisfied and thus less likely to snack in the evening after a proper meal as opposed to a burger and chips.
2. Learn a new cuisine: Start attending cooking classes or hit the library for some books and teach yourself how to cook different foods.
If you get out of the food rut and learn something new, you can shake up your metabolism and enjoy lower fat alternatives. You might want to try the delicate balance of Vietnamese or get yourself a tagine for moist but no-fat-added Moroccan style cooking.
3. Eat better but less: Trade in the supermarket milk chocolate for a few squares of Belgium's finest. There is something ultra-luxurious about fine dark chocolate and a tightly pulled ristretto.
4. Make it worth it: Cut out the easy calories first. If you're going to go high-calorie, make it worth your while. Substitute the stuff that doesn't matter to you (mineral water instead of soft drink, for example) and enjoy the things you love. Low fat cheese makes me cry.
5. Track your progress and celebrate success: It is hard to be motivated unless you monitor your weight loss. Keep a diary and weigh yourself weekly, at the same time of day.
6. Bonus! Check out 17 Arse-kicking strategies to stick to your diet and get fit over at Zen Habits for more sustainable weight loss tips.
You're welcome to follow my progress as I attempt to follow my own rules. Tomorrow's post will be my first weigh in. Please keep me accountable and subscribe to my feed!
Your comments, tips and suggestions are appreciated.
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]]>This is the bit where I get all accountable. I had some small wins. I haven't been snacking just for the hell of it. I have however been snacking for sheer pleasure. When I'm not hungry. So while that isn't perfectly ideal from a health perspective, it is totally ok from a greedy pleasure perspective. I think I've enjoyed my snacks more too - because I'm thinking about it more. I also really know which likely over-processed snacky treats I will NEVER GIVE UP:
- Cadbury drinking chocolate. While Five Senses has an awesome premium drinking chocolate range yes, I said RANGE - that includes white chocolate(!) and Bannister Downs has excellent iced cafe au lait and chocolatte that makes me weak at the knees, there will always be room in my heart (and on my nose) for the cadbury classic.
- Cascade Ginger Beer and Sparkling Apple Juice. Ooh my lovely non-alcoholic friends. When you have the alcohol tolerance of a mosquito sometimes it is handy to be armed with something non-alcoholic. These two float my boat and look beer-ish enough to stop people pointing at the loser who isn't drinking. And no, I WILL NOT BE THE DESIGNATED DRIVER. One or two glasses of wine is probably enough to make me hurt Mr Kerb and Mr Silly Overpriced Car Rim Wheel Thingos and we don't want that do we?
- Lindt Lindor Balls (dark chocolate or mint). Need I say more?
I have no idea whether I have lost any weight or not because I was too gutless to weigh myself. I still don't pass the last year's jeans test though.
I have also been swimming which could almost count as exercise if there was a bit more lap swimming and a little bit less lazing about on an oversized blue thong. Yes. Thong. For those in the US I mean a giant flip flop. Yes I understand that still doesn't make any sense. Um. Anyway. I promise there is a giant inflatable blue thong and I DID NOT IMAGINE IT.
At any rate I am making an effort and (hopefully) not turning into a carrot-bore.
BTW: lovely happy grateful thanks to the very awesome Flying Taco who satisfied my salty cheesy craving with sheer awesome enjoyment in mere minutes without having to resort to a drive-thru or a second mortgage.
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]]>This is the second part in the series. This is the bit where you will write a master list. This list is not your weekly shopping list. This list forms the basis for everything in your fridge, pantry and freezer. This list, if written properly, will save you oodles of time.
The trick is not to copy someone else's list (not even mine). It needs to be tailored to the way that you live, work, cook and eat. It is no good building a pantry of polenta, lentils and cous cous if you're a meat and 3 veg kind of guy, even if it sounds like the right thing to do.
A few things about me:
- I hate microwaves
- I am lazy
- I love saving money
- I have a fairly big pantry
- I prefer my meat/fish etc fresh, not frozen
- 2 people live here but other people like to eat here - with no notice
So with those things in mind, I know that my master list is *not* going to include half a cow in the freezer, nor is it going to include microwavable convenience meals in the pantry.
What my list does include, for example: a variety of different oils and vinegars (canola oil, olive oil, extra virgin olive oil, avocado oil, balsamic, red wine vinegar, rice vinegar, white vinegar) that are used for frying, as the base for salad dressings, dressing roast veg etc; spices (saffron, cloves, etc); flours, sugars and baking essentials; a variety of different types of pasta and rice, a cheating stash of stock, curry pastes and pickles, coconut milk and cream and much more.
My goal is to not waste food and not waste time at the supermarket.
As you change the way you cook, you will also need to tweak your master list. For example, we were given a breadmaker as a wedding present. Perfect gift for a lazy tight arse really. So I now always have flour and yeast handy to make bread, pizza etc.
A huge quantity of pizza dough takes 45 minutes in the breadmaker - then I roll it out and brush with a mix of eevo, fresh rosemary from the garden and garlic. I pop it into my benchtop pizza maker (which is the best thing ever) for 5 minutes and it serves as a great distraction while I'm getting dinner ready. Or for a quick dinner I just chuck some smoked salmon, rocket, fine rings of spanish onion and crumbled fetta on top of the pizza bases once they've come out of the oven.
There are a multitude of things you can make just from 'stuff' in the pantry - if you follow a basic pasta and sauce with a chocolate self-saucing pudding you'll still be in the good books and you won't need to head out to the shops.
This post is still in progress and is very much dependent on what you want. If you want me to post a list of my pantry/fridge/freezer essentials I will do that. If you want some quick recipes that can be made out of those basics I can do that too. Just leave a comment and let me know.
The next post will be how to plan a week's worth of meals and how to set out the list.
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Wild Raspberries by mrwi
There is something special about the combination of white chocolate and raspberries. Tart, sweet and indulgent. Combined into a muffin or cupcake, they are elevated into something great.
This muffin is one I pinched from Delicious magazine.
The muffins have a light buttery crumb and are studded with sparky raspberries and chunks of white chocolate. As a bonus, they're super easy to make, present beautifully and are delicious warm from the oven, softly collapsing in your fingers as you push them into your mouth.
Photo by minato
Ingredients
- 440g plain flour
- 1 tbs baking powder
- 250g caster sugar
- 1 1/2 cups vegetable oil
- 1 1/2 cups (375ml) milk
- 2 eggs, lightly beaten
- 200g white choc, roughly chopped
- 200g fresh or frozen raspberries
Method
Preheat the oven to 180C.
Line a 12 hole muffin pan with paper cases.
Sift the flour and baking powder into a large bowl, add the sugar and stir to combine.
Make a well in the centre of the dry ingredients, then add the oil, milk and beaten eggs.
Mix gently until just combined, then carefully fold in the chopped white chocolate and 150g of the raspberries.
Spoon the muffin mixture into the paper cases and place in the oven for 20 minutes.
Remove the muffin pan from the oven and garnish each muffin with the remaining raspberries.
Return to the oven and cook the muffins for a further 10-15 minutes until golden brown.
Best served warm.
photo by minato
For more raspberry and white chocolate goodness try Iron Chef Shellie's raspberry and white chocolate brownies, which inspired this post. Or for more of my baked treats, check out the links just below.
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