Sea mist, happy memories and Porcini's

We are sometimes greeted with a sea mist of a morning as it rolls over the Pittwater and when it does it's spectacular.  We watch it as it envelopes Scotland Island and wait for the morning sun to pierce through as it recedes as the temperature warms up.  Our usual weekend swims turn to walks along the beach with the promise of a warm nourishing breakfast afterwards. 

I often find myself drifting back to past experiences when I'm looking for inspiration to know what to cook sometimes.  Certain times of the year or the weather can trigger a wonderful memory or flavour.  

We had had a wonderful holiday one Autumn staying just outside the lovely town of San Gimignano in Tuscany.  On our arrival we had passed some of the local village folk early in the morning mushroom picking.  They were dressed beautifully in their country attire, cane baskets and walking sticks in hand.  I didn't want to bother with the usual sightseeing, I just wanted to leap out of the car and join them.  

The following morning, with the morning fog deep in  the valley and the sun just peeping through, I set off to do some mushroom picking of my own.  I will never forget the joy of finding fresh porcini mushrooms in the forest,  it was such a treat as I had never had a fresh one before.  The owners of the auberge, where we were staying, kindly cooked them for us that evening it was so special.

One morning recently we awoke to a foggy morning and my thoughts went immediately back to that morning in San Gimignano and the wonderful flavour of the porcini mushroom.  Despite the lack of forest to forage in and the fact that they don't grow here in Australia, I wasn't to be deterred.  Fortunately we can purchase dried porcini.  Frankly I find them more fragrant than the fresh ones and once rehydrated, work so well in omelettes.  They didn't disappoint, even as I removed the lid from the jar they were stored in, the aroma was intoxicating.  

Porcini omelette

3 organic eggs

knob of butter, ghee or coconut oil

dash of water

small handful of fresh parsley and basil

1 clove of garlic

a handful of dried porcini mushrooms 

boiling water

salt

grana padano parmesan cheese

Place your porcini mushrooms in a heatproof bowl or jug and cover with boiling water and set aside while preparing the rest of the ingredients.  You should allow 15-20 minutes for them to fully hydrate, then drain and reserve the liquor to add to soups or stocks for another dish.  Peel and thinly slice the garlic and fry lightly in butter together with the drained hydrated porcini and a pinch of salt, then set aside.  This should be enough for 2 or 3 omelettes depending upon how generous you wish to be.

Crack three eggs in bowl add a dash of water and whisk until light and frothy.

Heat the butter in a small frying pan until sizzling but make sure you don't burn the butter.  Pour in the eggs and using a spatula move the egg mixture from side to side gently allowing the eggs to cook.  Reduce the heat to low and add the porcini and garlic, then add chopped parsley and basil on top and then grate a generous quantity of grana padano parmesan cheese.  Fold in half and serve immediately with a further grating of cheese ... enjoy!

sardines and morning swims

When autumn refuses to accept that it isn't summer and crisp days refuse to appear as the leaves start to change colour, an indian summer is upon us.  On the northern beaches of Sydney we are lucky enough to enjoy this kind of weather more often than not.  This year though appears to have been hotter and more humid than ever.

The frangipanis and hibiscus are still in flower along with the last of the gardenias and ginger.  They fill the warm afternoon air with their perfume, there is a false sense of the cooler weather approaching.

As the crowds disappear, the beaches become our own again.  The locals who have stayed away through the busy summer season are back and the rhythm of life continues again as normal.

Saturday morning and we head to the beach early to have a walk and a swim.  We arrive in time to see the sunrise over the ocean, a special part of the day and not to be missed.  We linger, longer than we intended and find that we have missed breakfast so, salty from swimming and hungry, we choose a home cooked brunch over the lovely cafes, which at this time of day are a little too busy.

Sardines are one of our weekend treats.  Fond memories of my childhood are responsible for this tradition.  My father would make breakfast on the weekends and it was always something warm and nourishing.  Sardines on toast with lots of black pepper and a spritz of lemon is a recurrent memory.  Fresh sardines were not easy to find in New Zealand, so the tinned variety was used instead.  Living in Sydney, they are more readily available.  I rather enjoy the fresh slightly smoked ones, they have a lovely flavour and are filleted ready to go.

Samphire is a succulent and is also known as sea asparagus with a slightly salty flavour and is a perfect accompaniment with fish. It's best eaten in the summer when the leaves are bright green.  If you are buying frozen sardines make sure that they are butterflied.  I made the mistake of buying them whole and, as they are so fragile, they fall apart once handled, never again.

Sardines + Samphire

sardines whole or butterflied 3-4 per person
1 large knob butter
2 teaspoons sweet smoked paprika
500 grams samphire
1 lemon
salt

Prepare the samphire by washing it thoroughly in cold water and checking carefully for any roots or woody pieces.  In a large pan bring fresh water to the boil then add a teaspoon of salt and add the samphire and cook for three to four minutes.  Remove from the heat and drain immediately returning the samphire to the pan, add a big knob of butter and ground pepper and toss so the butter and pepper coats the samphire.  Place on a serving platter.

Place scaled and gutted whole or butterflied sardines on a baking paper lined baking tray.  Sprinkle with salt, paprika and little knobs of butter.  Place under a hot grill for five to six minutes then turn your whole fish over and continue for a further four to five minutes or until golden and crispy. If you have chosen butterflied sardines they will only need to be cooked on one side and for only five to six minutes or until golden and crispy.  Remove immediately from under the grill and place on the bed of samphire and serve immediately with lemon or lime wedges on the side.

This is a perfect recipe for those, like myself, who follow a paleo or beyond paleo lifestyle, enjoy.

Gardening and the pleasure of sharing

A few years ago one autumn afternoon travelling through the countryside northwest of Sydney, I came upon a roadside stall selling figs.

There is nothing I enjoy more than picking up supplies this way.  There were a number of different varieties to choose from along with some fig trees in pots available for purchase.  Being a keen gardener and growing my own figs, I had loads of questions about their gardening techniques and the varieties they were growing.

Gardeners can talk forever, eager to learn from one another.  As we chatted away, I had noticed that they didn't have the variety that I was growing.  Mine had been given to me by another keen gardener, it was the smallest cutting in a little pot.  I had nurtured it and it had grown into a lovely big tree.  Once again I had been on a road trip in the country and this gentleman had taken the time to show me all his trees and share his secrets on growing figs.  After sharing the story of my fig tree, I had offered to come back in the winter with some cuttings.

To their surprise I turned up one winters' afternoon with the cuttings.  They were delighted and promised to grow another tree for me, I was to get in touch the following year.  I wrote their business name on my kitchen blackboard so I wouldn't forget and there it stayed for many years as due to illness my driving around the countryside had been temporarily put on hold.  Friends occasionally would enquire about the name "figlicious" on the board as it stayed there year after year and I never stopped thinking about whether the cuttings had been successful.

Finally this autumn I made a visit and they invited me to see the farm.  How special it was to be shown around and to see all the trees that had grown from a handful of cuttings years earlier.  I was in fig heaven eating fresh figs picked directly from the tree.  I was told that the cuttings that I had given them many years ago were in fact known as "Baida" which in arabic means "white" and is a little known variety originally from Persia, whose skin ripens to a beautiful yellow hew with lovely fragrant white flesh inside.

They had never forgotten that winters' afternoon when I had dropped off the handful of cuttings and had wondered what had happened to me.  They were as delighted as I was to meet up again.  With my boot loaded with figs they had kindly given me as a gift, I was reminded that this had all been due to not only the love of figs but of the love of gardening and the growing of ones own.  In my experience most if not all gardeners love to pass on cuttings or seeds so others can enjoy the pleasures they have experienced.

Baked Figs + Prosciutto + Goats Cheese + Salad
serves 4

8 figs
8 slices of prosciutto
150g roll of goats cheese
small packet of micro greens
6 tablespoons extra virgin olive oil
3 tablespoons pomegranate molasses
salt

Wash and dry the figs and cut the tops off of the stems.  Stand the figs upright and cut a cross about half way down but not all the way to the base.  Then with your thumb and forefinger slightly squeeze the base of the figs, this will make it easier to fill with the goats cheese.  Make sure the goats cheese is cold, just removed from the fridge, before cutting into 8 slices, as this makes it easier to slice.  Fill each fig with a slice of cheese.  Wrap a slice of prosciutto around each fig then place them on a paper lined baking tray.  Bake in a pre-heated 200C oven for ten minutes or until the prosciutto is crispy and the cheese softened and toasted on top.  Remove from the oven and serve immediately with the salad. While the figs are baking, wash and spin the micro greens.  Mix the olive oil and pomegranate molasses together and set aside.  Place the salad on individual serving plates and serve two figs per person.  Drizzle with the dressing and sprinkle with salt.

Fig + Buffalo Mozzarella + Watercress salad

12 ripe figs
1 bunch of watercress
small packet of micro greens
6 buffalo mozzarella
6 tablespoons extra virgin olive oil
3 tablespoons pomegranate molasses

Wash and dry the figs and cut the tops off of the stems.  Cut the figs in half.  Wash the micro greens and watercress thoroughly and spin dry.  Tear the mozzarella in half and then into quarters.  Place the prepared micro greens and watercress on a plater, then place the figs and mozzarella on top of the greens.  Drizzle with the dressing and sprinkle with salt to taste.



Note:  I use a pomegranate molasses that has no added sugar or colour.  I also like to use figs that are about to split their skins, this means I don't have to worry about cutting a cross in the top instead I turn them up upside down and with my thumb and forefinger I squeeze them open.

Figs + Yoghurt + Rosewater

figs
yoghurt
rosewater

Wash and dry the figs and cut the tops off of the stems.  Cut in half and then into quarters.  Place the figs in a bowl with yoghurt and splash with rosewater. Enjoy this for breakfast or as a snack anytime.

You may have noticed that there aren't any serving suggestions here.  I leave that to your discretion, enjoy.

Foraging for Blackberries

There is something quite addictive about foraging for food or anything for that matter.  I do believe that it could in fact be genetic as I always have an instinctive need to know what's in season and available waiting to be foraged.

This was definitely the case on a recent trip to Tasmania.  I jumped at an opportunity to join Megan Morton, Australia's leading stylist, in Tasmania for her interstate programme of The School.  It was late summer early autumn, where the days are warm and long and the weather balmy, the days linger and the variety of late summer fruit plentiful.  As Autumn beacons the autumn fruits ripen and early varieties are begging to be picked.

Driving through the countryside, I had noticed only four weeks earlier, that there were plenty of blackberry bushes lining the roadside ladened with unripe berries.  I had made a mental note and this trip I was eager to see if they were ready to pick.  Not fazed by the fact that I was travelling and didn't have anything to put my beautiful black jewels in, I headed off to the local secondhand store and bought a large jar.  I found a spot off the main road and picked and ate blackberries to my hearts content with just the sound of the buzzing bumble bees and the birds to keep me company.

I never have a problem knowing what to do with my foraged loot. I often have too many ideas though and sometimes have to narrow the choices down to one or two.  Megan had asked me to provide some refreshments for the classes being held through The School so, as the weather was still warm and balmy, I decided to serve something cool and refreshing.

My first choice was blackberries with raspberries and strawberries with a splash of rose water.  This brings out the flavour of the berries, without the need for sugar, served with mascarpone cream.  The other option was blackberry lemon verbena panna cotta.  I decided to make this instead on my return home.

Blackberry + Raspberry + Strawberry  Mascarpone Cream

250 grams blackberries
250 grams raspberries
250 grams strawberries
2 tablespoons rose water

Wash and drain the berries, then place them in a bowl and add the rose water.  Leave to infuse for an hour before serving.  Always serve berries at room temperature this allows the flavour of the berries to be at their best.

Mascarpone Cream

150 grams mascarpone
150 grams creme fraiche or a thick creamy yoghurt

Place mascarpone and creme fraiche in a bowl and stir together.  You can add some raw honey if you wish or a splash of rose water according to your taste.  I find by adding creme fraiche or yoghurt to the mascarpone makes it less rich however feel free to just use mascarpone.

To serve place berries in glass or china bowls and top with mascarpone cream.

Lemon Verbena Blackberry Panna Cotta

600 ml cream
1 cup of lemon verbena leaves
juice of a lemon
2 sheets of gelatine

Place the cream, verbena leaves and the juice of a lemon in a saucepan and slowly bring to a simmer.  Remove from the heat and allow the leaves to infuse.  Place the gelatine sheets in a bowl of water for about 3-4 minutes or until soft.  Then squeeze the water from the gelatine sheets and add to the saucepan of hot cream.  Place the saucepan back on the heat and whisk gently until the gelatine is completely dissolved, do not boil.

Pour the mixture through a sieve into a heat proof jug to remove the verbena leaves, allow to cool slightly. Pour into little glasses for serving and place in the refrigerator overnight to set.

If you can't find lemon verbena leaves use the zest of a lemon instead.

For those of you who don't follow a Paleo lifestyle feel free to add a dessert spoon of raw honey to the warm cream prior to pouring into little glasses.  The blackberry compote does add a sweetness of its own.  I have found this to be more than sweet enough without having to resort to honey.

Blackberry Compote

350 grams blackberries fresh or frozen
1 tablespoon of water

Keep a few blackberries aside for garnishing then place remaining berries and water in a saucepan and bring gently to a simmer until berries are soft and juicy.  Remove from the heat and pour through a sieve over a heat proof jug and use the back of a wooden spoon to push the berries through.  Set aside until cool then keep in the refrigerator until ready to serve.  I find the berries sweet enough without the need to add sweetener, however feel free to add if you wish.

To serve, remove from the refrigerator and pour some blackberry compote over the top of the panna cotta and sprinkle a few of the reserved berries.

Making good on a promise

You know how it is when you have a picture in your mind of what a place will look like.  More often than not the reality just doesn't live up to expectations.  Tasmania had been on my list of places to visit for years, however when it came time to book our holidays invariably other places always came first.  Friends would comment that it reminded them of England or New Zealand.  I grew up in both of those countries and as fond of them as I am, I preferred to travel and explore new places.  Tasmania was always put on the back burner with a promise to one day visit.

The time had come to make good on that promise.  I had read that January was a perfect time to visit Tasmania.  The weather at this time of year is warm and dry with lovely long sunny, summery days. My first glimpse of Tasmania was from the air, early in the morning as we flew into Hobart. I had pictured green rolling hills spilling down to white sandy beaches. I had the white sandy beaches right and the rolling hills, it was the colour of the landscape which took me by surprise.  It was not the lovely emerald green I had imagined instead the hills and valleys were pale brown almost blonde, parched, gasping for rain. There were fields of freshly mown hay waiting to be baled and bales waiting to be collected and stored for winter as far as the eye could see.  As a child, I had loved this time of the year and now memories came flooding back of the English countryside I loved.  My story books from England were full of images like these.  It was love at first sight.

First things first, we needed breakfast and a lovely cafe in Battery Point exceeded our expectations.  Lovely sandstone cottages and beautiful gardens were overflowing with colour in full summer bloom.      One delightful cottage had an apricot tree in the garden completely laden with ripe fruit.  I was amazed that it had no netting over it. I made a quick mental note, firstly they didn't have possums in the area as it was planted right against a brickwall with easy access and secondly being so far south of where we live, the growing season was not as advanced.

The hunter and gatherer within me had kicked in.  If apricots were still on the trees what else was going to be available.   Plans were made over breakfast to travel south to the Huon Valley along the coast road towards Bruny Island. We continued on the road hugging the coast all the way.   The lighting here was different, there was a clarity and an intenseness which made everything look so inviting.

When we travel, we have a habit of discussing past, present and future culinary experiences and this was how the topic of blackcurrants came up.  We were reminising about a trip to France and the blackcurrant sorbet drowned in Cassis (blackcurrant liquor) that we had enjoyed one evening after a particularly memorable dinner and wondered if we might find some while we were here. Rounding a bend we saw a big sign advertising cherries for sale and stopped to buy some.  On the counter in the D'Entrecasteaux Cherries packing shed they had several varieties of the biggest, darkest red cherries for customers to taste and they were firm and oh so sweet.  I hadn't noticed at first with the excitement of the cherries the little fridge that was on the counter next to them.  I couldn't believe what I was seeing, it was full of blackcurrants.  We immediately bought plenty of both making up for all the samples we had eaten.

The orchard was family owned and operated and they were delightful sharing with us the last of their gooseberries, loganberries even red and white currants.  We learned that cherries have to be picked with  their stem in place to ensure that they stay as fresh as possible with each cherry picked individually by hand to ensure that next year's buds aren't damaged.  We left with a new found appreciation for this lovely fruit.

The next day we were off to Salamanca Markets they are well known and didn't disappoint.  Everything from fruit and vegetables, to plants and organic cider was on offer.  There were over 300 stalls in total including lovely artisan shops in the historic Art Centre.  I had read about A Common Ground in magazines and watched the show Gourmet Farmer on SBS so it was a delight to pop into the store owned by Mathew Evans and Nick Haddow and try some of their products

The Fork & Hoe Collective was a particularly impressive stall. Run by four young farmers who have purchased a 200-acre farm, they work the land and grow organic fruit and vegetables which they sell weekly at the Market.  Their produce was so creatively displayed it was impossible to resist buying.  Jostaberries, a cross between a gooseberry and a blackcurrant were one of the rare fruits they had on offer.  I had never heard of them let alone try them, we bought a few punnets to have later that afternoon.  We left the markets armed with everything from fruit, cheese and apple cider to cured meats, smoked fish, organic cream and artisan knives, perfect ingredients for an al fresco picnic later.

There is a reason why world renowned chef Tetsua Wakuda sources his atlantic salmon from Tasmania.  We made some enquiries and a place called Dunalley was suggested, a small fishing village on the way to Port Arthur.  When we arrived at Dunalley we were told we would find the best fish shop in town run by a local fisherman.  The fish shop was rustic and charming, the owner equally so and very informative.  We left having learned a lot about the perilous state of the fishing industry in the area.  A seal was floating happily in the outgoing tide and a dog sat on the edge of the wharf occasionally barking at the seal.  We learned later that the dog and the seal had a love hate relationship and had been friends for sometime.

Sadly this was the area that had experienced the terrible bush fires a year earlier with everyone having to be rescued by boat.  It was sobering to drive through kilometres of countryside that had been so ravaged by fire.  The local community had produced a lovely cookbook with the proceeds going towards the re-building of the local school.  I couldn't resist buying a copy to add to my collection.

The fridge at our hotel was filling up quickly.  Every time we ventured out we couldn't resist buying from the local orchards as we passed them on our travels.  It became a nightly routine after our evening meal to fill a wine glass with berries and cream enjoying every mouthful.  I could see I was going to miss the wonderful abundance and variety of fresh locally grown produce.  I felt rejuvenated and am inspired to return and explore more of this magnificent island.

     

Sunday Lunch - tropical prawn salad + coconut panna cotta

Inspired by our recent trip to Port Douglas and Palm Cove and with the rest of summer still to enjoy you just don't feel like eating anything heavy.  Fresh and light is the order of the day.  Keep it simple and fragrant using all available salad vegetables and herbs from the kitchen garden.

Holidays for me are about discovering the local produce of the area.  On this occasion we came across some lovely reef prawns which I thought would be perfect for a quick sunday lunch.  This is the recipe I'm sharing with you today.

Tropical Prawn Salad

1 kg of prawns uncooked, peeled and deveined
1 tablespoon coconut oil
1 inch knob ginger finely chopped
2 long red chillies deseeded finely chopped
1 tablespoon coriander stems chopped finely
2 cloves garlic sliced finely
Pinch sea salt
Juice of 2 limes

Place coconut oil in a heavy based pan on a medium to low heat, add the ginger, chilli, coriander stems and garlic and fry for 2-3 minutes continually stirring.  Turn the heat to high, and then add the prawns, stir frying them for a further 2 minutes or until they begin to turn pink.  Pour in the juice of 2 limes stir for another 2 minutes.  Remove from the heat and season to taste.  Arrange on a platter ready to serve.
 

Salad

2 baby cos lettuce washed and separated
1 whitlof washed and separated
2 avocados sliced
¼ bunch coriander leaves
¼ bunch thai basil leaves
thai basil flowers to garnish

Arrange on a large platter the baby cos, whitlof, avocados, coriander and thai basil. Drizzle with the vinaigrette and sprinkle with thai basil flowers and coriander leaves.  Serve immediately.

vinaigrette

150 ml extra virgin olive oil
1 teaspoon dijon mustard
2 tablespoons apple cider or white wine vinegar
1 tablespoon lime juice
Pinch sea salt

Combine all ingredients in a bowl and whisk together until combined.  Pour into a jug and keep in the refrigerator until needed.

Coconut Panna Cotta

600 ml coconut cream
Zest and juice of 2 limes or 1 kaffir lime leaf
2 sheets gelatine

Place the coconut cream, the lime zest or the kaffir lime leaf in a saucepan and slowly bring to a simmer.  Remove from the heat and let the lime infuse.  Place the gelatine leaves in a bowl of water for about 3-4 minutes or until soft.  Then squeeze the water from the gelatine leaves and add to the saucepan of hot cream.  Place the saucepan back on the heat and whisk gently until the gelatine is completely dissolved, do not boil.

Pour the mixture through a sieve into a heat proof jug to remove the lime zest or leaf, allow to cool slightly.  Pour into little glasses for serving and place in the refrigerator overnight to set.

To serve, remove from the refrigerator and sprinkle with some lime zest.

Palm Trees, Frangipanis and White Sandy Beaches

A palm tree growing alongside a white sandy beach with a turquoise ocean is all it takes for me to feel my pace change, my breath slowing and my heart feel happy.   It has been that way as long as I can remember, whether just looking at an image or being there in reality.  As the year came to an end and our summer vacation time arrived I was in real need for some palm tree gazing.  We have been holidaying in far north Queensland for over twenty years now and we never tire of it.  It feels like we are coming home as we have explored the area so well everything feels very familiar.

Let me take you back briefly to the beginning of last year and explain why I felt this was so needed.  As you may already be aware I'm a keen gardener and so spend a lot of time in both my own and helping others in theirs.  It was one afternoon when busily planting a new section of the garden that I had a bad fall.  I was getting near completion and obviously tired when I tripped and fell on both knees straight onto concrete.  Ouch, one doesn't fall lightly as we get older thats for sure.  Without going into further detail, months of pain followed. I had hoped they would heal and that would be that.  One knee did, the other needed surgery, so reluctantly I had it operated on.  Due to my health issues, I knew this will be risky and unfortunately my body has been attacking itself ever since. On a positive note both knees have got better, it probably won't be the same, I'll just have to be more careful.  So to be perfectly honest it really got me down, as I was unable to continue doing what I love most gardening and blogging.

What I needed to get me back on track was palm trees, frangipanis and a white sandy beach.  Flights were booked and we were off.

As we flew closer to our destination the land I could see out of the window turned from dry red soil to green rain forest and there along the coast were the all important palm trees looking as spectacular as ever.  All was well again and I could feel my spirits lifting. As we disembarked, the warm air was welcoming, not too hot as it was still early in the morning. We had arrived in the tropics without leaving the country and no need for passports or customs. Thats what I love about coming here, it's so easy.  We picked up the car and headed north, up the coast about an hour stopping for breakfast half way, at a lovely beach called Palmcove. There are coconut palms as far as you can see along with white frangipani trees ladened with scented flowers and of course the sandy beach. The sun was shinning and there wasn't a cloud in the sky. Need I say more, it was perfect.

Next we travelled further north on to Port Douglas. It was a Sunday and we headed to the markets to pickup all our fresh supplies.  Years ago the markets were smaller and focused mainly on locally grown produce.  Over the years we have met some interesting people growing rare varieties of tropical fruit and vegetables.  One grower who I'll never forget grew custard apples, a number of different varieties.  He would encourage you to try all of them before choosing which one you preferred.  As you tried each one he would tell you what it tasted of like. One was like custard and cream with a hint of cinnamon, then there was one that tasted like lemon meringue pie. He was right, every time.  Sadly I haven't seen him in years or those varieties of custard apples.  I only hope they haven't been lost forever.

It's mango season and we find an old man selling them along with other things from his garden.  They were the best I have ever eaten, firm sweet and full of flavour.  I like to cook while on holiday I find it the best way to enjoy what an area has to offer.  We buy all the greens we need as well as fresh herbs, coriander, basil, mint which are plentiful and smell amazing in the warm air and lets not forget the chillies.  Avocados and plenty of limes are next.  I stop to buy paw paw, the lovely red variety, and have one in my hand checking to see if it is ripe when a man tells me that the best paw paw are at the next stall.  He explained that the locals only buy from there. We finish what we are purchasing and move on to the next stall, were we buy our supply of paw paw.   This is what makes shopping at markets so good, people are willing to share information whether it be a recipe or where to buy the best produce. He was right they were amazing, firm and really red. The flavour and texture were like nothing I have had before. Cut in half, seeds removed with a squeeze of lime, it was heaven.  We had these every morning for breakfast a wonderful way to start the day.

All we needed now was some seafood to complete the tropical Sunday Lunch menu.  Port Douglas is the closest mainland town to the Great Barrier Reef so the local seafood you can buy is from the reef or the estuaries along the coast.  My favourite fish from this region is coral trout, they are a really pretty fish red orange in colour with small iridescent blue spots.  We also buy some prawns they look equally as pretty as the trout.  We now have an abundance of fresh food, and  are all feeling a little hungry, so before heading off to prepare lunch we make one more stop at a market stall selling frozen fruit put through a machine which turns it into a soft serve ice cream.  You can have any combination you like made out of the local fruit, banana, mango, coconut or paw paw or even strawberry.  The possibilities are endless and a visit to the market wouldn't be complete without stopping to enjoy one of these.

There we were, sitting under the shade of tropical palm trees, with the scent of frangipanis in the air and a sandy beach not far from our toes. What a great start it was to what turned out to be a wonderfully, restful, relaxing, restorative week.