WELL….HERE WE ARE AGAIN!

Entrance to Marks & Gardner-Secret Garden Restaurant

Rear Verandah...cafe area of Secret Garden

View from rear verandah of Secret Garden Cafe

Delicious Lychees

Only 345 days to go until Christmas Day and 351 days until 2016 (as at writing)!  Am I moving too fast?  Okay! I’ll put the brakes on and rein myself in.  Sorry to scare you that way!

We’ve yet to get past the tennis - here in the land Down Under, anyway.  So far in January we’ve had the Hopman Cup in Perth; the Brisbane International – in Brisbane, naturally; and presently this week the Apia International is being played in Sydney, and the Kooyong Classic in Melbourne. On Monday 19^th January, the Australian Open commences – so you see what I mean.  January is “Tennis Month” for me.

I love watching the tennis; you’ll get no complaints from me about the amount of tennis viewing on TV at present.  It's too hot and muggy to do much other than watch the players play...they can do all the sweating for me. Or should I be a lady and say "perspiring"?  No, forget it...I can still be a lady and say "sweating"!  See, I just did and am!

But back to what I was talking about before I rudely interrupted myself….once we get past the tennis, there is still St. Valentine’s Day and Easter to get through; and I’ve yet to finish off my Christmas cake and all the rest of the decadent goodies still hanging around before all of the above occurs; before the Silly Season makes another appearance - sometimes I think it's always Silly Season...or is it that I'm always silly?

Hmmmm....I'll have to ponder that one for a while!

Oh! And there’s the Ekka, of course and Riverfire!  We mustn’t forget them!

“The Ekka” for the uneducated and uninformed is the annual Royal Queensland Show held in Brisbane every August. The first one was held in 1876.  It’s Queensland’s annual agricultural show, and lasts for 10 days. It was originally called the Brisbane Exhibition…affectionately and familiarly shortened to “The Ekka”.  The Ekka showcases Queensland’s culture, produce, resources etc; along with sideshow alley, showbags and numerous food outlets including Dagwood Dogs (Corn Dogs), Fairy Floss (Cotton Candy), Tasmanian Potato Chips (French Fries), Strawberry ice cream (strawberry ice cream)…all those foods that are terrible for us, but taste terribly good! Nightly firework displays cause the spectators to “ooooh!” and “Ahhhhhh!” and the ring events hold everyone in awe, or are a good excuse to rest up a while, so you catch your breath before hitting the Ferris Wheel and Dodge ‘Em Cars again, for the tenth time!

And, Riverfire, I’ve mentioned previously.  Riverfire is the finale to the annual Brisbane Festival held every September.  The Festival culminates in a cacophony of sounds and fireworks that light up the night sky as hordes of people line the banks of the Brisbane River, and all other suitable vantage points, floating and otherwise, to watch the grand display (while others, like me, watch the colourful explosions via our televisions in the comfort of home).

Don’t panic! No need to rush out and buy your turkey and ham, or start making your fruit mince pies just yet.  I’m only giving you a heads-up!  It will happen! Christmas will be poking its nose around the corner again, and faster than we can say Rachel Hunter, too, if the speed by which 2014 disappeared is an indicator. 

Again for those not in the know, model and ex-wife of Rod Stewart (one of them) famously starred in the 1992 Pantene shampoo commercial - yes, I know…it just seems like yesterday - wherein Rachel Hunter uttered the tagline that soon became a much-quoted catchphrase, and remains so in some quarters to this day:  “It won’t happen over night, but it will happen”.

 

On the eve of Christmas Eve a good mate visiting from the North escorted me to lunch at Secret Garden, a small café come art gallery and bookshop up here on the hill.  It was wonderful to catch up with David as it always is; as it always is with those who matter. David used to be one of my chef at the resort on Hinchinbrook Island.  We’ve remained friends since those crazy, wonderful days.  Birds of a feather flock together, you know!

Sadly, it’s no secret, Marks & Gardner-Secret Garden Restaurant closed down on 14^th January, 2015; this past Wednesday just past. It didn't close its doors from lack of business, more so from too much business! 

The two women who operated the business originally opened the café/gallery to be more of a hobby - a pastime as such - than a busy operation, but it soon grew in popularity and in population. Interested diners, art, ceramic and book lovers flowed through its doors; spread the word and returned again and again.  Mary, the older of the two women lives in the home to which the café and gallery are attached  The time had come for the doors to the public to be shut; and the doors of her home to be opened to her and her family for them to live in privacy and in peace. 

Another friend took me to lunch at Secret Garden for my birthday back in November.  I’d kept my birthday pretty much a secret. I had no streamers, balloons, bells and whistles and no male stripper leaping out of a cake. Actually, I didn't even have a cake!  The café, now private home, is situated amongst a piece of paradise.  Money can’t buy the hypnotic ambience of the place.

The week before Christmas Day, joined by other usual suspects I mingle with only once a year, I enjoyed myself at my landlord’s annual Christmas gathering.  It’s always a fun, relaxed evening at Derek and Denise’s Christmas parties; and then, on New Year’s Eve I again joined the Double Ds (no…it’s not a cattle ranch) and a lesser cast of players for a condensed replay; and what a happy farewell to 2014 it was!  

However, they were in for an early night, not planning to remain awake until midnight.

After a 5.30 pm early start to the evening, which we spent out on their verandah with wine and tasty nibbles to wet our whistles and whet our appetites, and with rain falling upon the roof, I returned home to my cabin between 9.30-10 pm.

My friends may not have been in party mode to see 2105 in, but I was (I always see the New Year in regardless, whether in a party mood or not.  Although I’m really not one for New Year’s Eve parties as such.  I find them too forced…people believe “they have to have fun” – and nothing is spontaneous; and I prefer spontaneous).   But that’s by the by….

Not having to give anyone an excuse or apology for being in a light-hearted, happy mood, I bid adieu to one year, and the welcomed the beginning of another in good spirits; although no spirits passed these lips, only a couple of cold beers and a few glasses of red wine.

A number of enjoyable phone conversations later…some received and others made by me, I eventually got to bed at 3 am on the first day of 2015…a fitting beginning, in my opinion; particularly when I awoke I was just a little weary, but had no hangover effects to suffer through.

Too many evil deeds perpetrated by evil doers occurred during 2014.  I think that is why I wanted to end 2014 with a blast of my own. 

To paraphrase the words of Nellie Forbush from Rodgers and Hammerstein’s musical, “South Pacific” I was in the mood on New Year’s Eve to “wash that year right outa my hair”; and so I did, taking no prisoners; and I felt all the better for achieving my goal.

May every day be “Good News Day”!  Who am I trying to kid??  "Hopefully Hopeful-Lee" they call me!

Capsicum-Mint Salad: Preheat oven, 200C. Cut 8 red and 8 yellow capsicums into chunks; place in a large roasting pan; toss with 1/2c olive oil, salt and freshly ground pepper; cook on centre shelf, 50mins; toss frequently. Remove from oven; cool. Place in serving bowl with some pitted black or green olives. Pour over some balsamic vinegar to taste; toss with 2 chopped bunches fresh mint; season to taste; crumble feta or goat cheese over top..  

Spiced Fish & Noodle Salad: Whisk together 1/2c soy sauce, 1tbs fish sauce, 4tbs sweet chilli sauce, 1/2c chopped coriander, 1/2tsp fresh ground ginger, 3 drops lime oil, zest and juice of 1 lemon and 2tbs teriyaki sauce; then divide in half. Marinate 300g white flesh fish fillets in half of the marinade; chill 30mins. Toss 250g cooked egg noodle or angel hair pasta in other half of marinade. Sear fish in oiled pan; transfer to rack over baking tray; cook in preheated 180C oven, 10mins; cool. Break up fish with your hands; toss 100g cooked, peeled, chopped prawns, 1 red and 1 yellow capsicum, finely chopped, 6 leaves Vietnamese mint and ½ bunch roughly chopped coriander leaves with the fish. Serve noodles in bowls topped with fish mixture.  

Lychee Sticky Muffins: In bowl combine 2c plain flour, 1tbs baking powder, 1tsp cinnamon and 1/4tsp salt. In another bowl, beat 2 eggs, 1c milk, 1/4c vegetable oil, packed ½ cup brown sugar and 1tsp vanilla until smooth. Stir into dry ingredients until just moistened.  Into each greased muffin cup (12 cup), spoon 1tsp melted butter, 1tsp brown sugar and 1 heaped tablespoon chopped fresh lychees. Top with 1/4c of the batter; bake in190C oven, 25-30mins. Invert onto foil; stand 2mins (you can be seated); remove from pan; serve warm. 

Dagwood Dogs: Preheat the fryer to 175C. To make the batter, whisk to combine 3/4c yellow cornmeal, 3/4c plain flour, 1-1/2tsp baking powder, 1/2tsp baking soda, 1tsp sugar, 1/2tsp salt and 1/8 tsp nutmeg. In another small bowl, whisk to combine 3/4c buttermilk and 2 eggs; mix this into the dry ingredients until there are no more streaks of flour, but be sure to leave lumps in the batter (do not stir those out; do not over-mix). Transfer the batter to a tall glass. Skewer 4 saveloys/frankfurts/hot dog sausagess onto wooden sticks. Roll each in enough flour to coat, then shake the excess off. Dip the floured “dogs” into the tall cup of batter; and then put them straight into the fryer for about 3 minutes, but be sure not to overcrowd your fryer. Depending on size, you might need to make two or three batches. The Dagwood Dogs are ready when the exterior is golden brown. Serve with tomato sauce/ketchup or mustard.

Rocket, Spinach Cashew Pesto: Place 2 large garlic cloves and 1 small red chilli in processor; pulse until evenly chopped; scrape down sides; add 2c roughly chopped rocket, 1c roughly chopped spinach in batches until processed; add 100g raw cashews and seasonings; process until consistency of almond meal. Add a little x-virgin olive oil, if too dry; add 100g grated parmesan, 60ml x-virgin olive oil and a splash of lemon juice: process. When well combined scrape into a bowl. Place 100g raw cashews into processor; pulse lightly; keep nuts coarse for texture; add cashews to bowl with 65g x-virgin olive oil; mix until combined; check seasonings; place into glass jars; top with a little oil; store in fridge; use as needed. Substitute toasted walnuts, if preferred.  

Spinach Balls: Preheat oven 175C. Cook enough spinach leaves to make 300g (well drained) or use 300g frozen spinach, thawed and drained.  Mix spinach with 2c Italian-style seasoned breadcrumbs, 1c grated Parmesan, 1/2c melted butter, 4 shallots, finely chopped, 4 lightly beaten eggs, salt and pepper Shape into 1-inch balls. Arrange in single layer on baking sheet; bake 20mins until lightly browned.  

Spinach Omelette: Beat 2 eggs until foamy. Thinly slice spinach, about 1/3c. Steam spinach about 1 min; drain; set aside. Add 1tbs butter to pan; melt; pour in egg; swirl to cover pan; set slightly; sprinkle spinach and 1tbs shredded Jarlsberg over egg; cook until barely dry; flip onto plate.