A GLASS HALF FULL OR HALF EMPTY? IT'S EMPTY!!!! STOP STUFFIING AROUND – FILL IT UP!!!

Two acrylic paintings I painted a few years ago - I was experimenting on how to paint glass

One of my guests on Hinchinbrook Island holding me down..."No! No! Lee!  No dancing on the table tonight!!!"

How long is it since you’ve done something “wild”? 

When did you last swing from the chandeliers, for example? Metaphorically speaking, of course, re the swinging from the chandeliers; let’s be honest, it would be a difficult, if not impossible, feat if there are no chandeliers!   

I can picture it…there I am mid-air swinging in tune to Charlie Pride’s “Crystal Chandeliers” when I suddenly realise there are no chandeliers……..

How long is it since you’ve danced on the table while trying to balance a champagne flute on your nose, or a glass of red wine, full, half empty or half full, on your head? Or just danced on a table to the beat of the music sans glass of wine?   

I’ve done a lot of table-top dancing in the past…but those days/nights are past. However, the fun, happy memories remain.   Many enjoyable times were shared with friends of a similar mood.  No harm done, no crockery or glasses broken…nor any bones...and, surprisingly, no tables, either!

When did you last jump puddles in the warm summer rain; or danced naked beneath cooling summer tropical downpours?   

There is nothing quite as good as the freedom felt as the rain caresses your skin - your body; and there is nothing that makes your skin feel quite as silken soft as after being out in the rain.  The rain is far better than all the expensive lotions and potions.

Did you ever plant a few double-bungers in your neighbour’s letter box on Guy Fawkes’ Night?  I never did, but my brother Graham and one of his mates did one Cracker Night.  What a cracker that was!

The neighbour, the owner of said letterbox exploded, too!   She wasn’t very happy.  

She was a sticky-beak of the first degree, one who got great pleasure watching the comings and goings of the neighbourhood.   

Through the slats of the wooden blinds on her front verandah she kept a diligent eye on everyone’s movements.  She believed no one noticed, but because her blinds didn’t fall right to the floor her feet could be seen clearly; evidence, proof of her daily pastime!  Silly woman! 

My brother Graham and his mate, Don were reprimanded accordingly for their prank, but they weren’t sent to purgatory as punishment.  Secretly, I think they were hailed heroes of the neighbourhood.  Don and his family lived next door to us.  His father was one of the local cops.

Every now and then it’s good for the soul to “take a walk on the wild side” to spice one’s life up a little bit, don’t you agree? 

No…okay…I’ll say no more. I’ll leave you to your own imagination. It does one good to unleash the beast sometimes, though.

I speak of an innocent wild side; one that causes no one any harm.  Not a wildness that causes damage and heartache to others and/or their property. 

I believe it does us good to let our hair down once in a while, to kick up our heels and rejoice in the fun, simple pleasures of life.  Such pleasures cost little and are worth a mint.

There was something about living on the islands, Hinchinbrook and Newry that unleashed the untamed, passionate side within – begging to be set free - not just with me, and members of my staff, but with guests, too.   The begging was rewarded - the desire to be free was set free.

What happened on the islands – stays on the islands!!

The late 70s and early 80s in Noosa Heads and surrounds had more than their share of wildness, too.  Same applies as above!

I’ve a vault of stories – more than fifty shades of spring, summer, autumn and winter…and definitely more than fifty shades of grey…stories much more colourful than grey!

What started me on this untamed tangent was a thought about wild rice.  As with doing something wildly wanton, I’ve not had wild rice for a while, either.

Obviously, it doesn’t take much to set my set imagination off! 

Wild rice was the “in thing” back in the late seventies. Food, I believe, has it’s “in vogue” moments just like fashion in all its forms.  

“Smashed Avocado” was the “In” food of 2016, even though we’d be spreading it on toast for years and years.  Suddenly, 2016 arrived and the “Café Set” discovered mashed avocados by another name!  You weren't part of the "scene" if you didn't sip lattes while delicately munching on smashed avo!  I was never part of the "scene" because I munched on avo privately here at home seen by no witnesses other than Remy and Shama.  They showed little interest, thought, because they're not fond of avocados, smashed, mashed, sliced, chopped or otherwise.

I guess now we’re a month and a half into 2017, smashed avocado is old hat. 

Dammit!  And I have all these avos here, too (yesterday I picked about 15 avocados off the trees on this property ready for me to devour upon their ripening)…but then, I was never one to follow the crowd…I’m not about to start now.

As I’ve done for many a year, I’ll keep spreading avocado on toast, topped with sliced tomato, salt, pepper and sprinkled with curry powder; or I’ll make a madly flavoursome guacamole for my lunch; or I’ll add a sliced avo or two to my salads.  My choices are wild and free!  

I'll let my hair down, spin around three times, and then pin the fork in the avocado to see which way I'll eat it today!

Food “crazes” enter our lives, and after a while, they fade into oblivion, only to be resurrected at a later date, years later.  

Remember when French Onion Soup, Chicken Maryland, Carpet-Bag Steak, Filet Mignon or Beef Wellington, to name but a few, were “musts” when entertaining at our dinner parties or  when we were being entertained in the homes of our friends? 

A party was not a party without Chicken Pâté as part of the fare.

Let’s go on a wild stroll into our kitchens or along the supermarket aisles to see if we can reinvigorate our imagination juices.

En masse, we could let our hair down and go wild again over Wild Rice, for instance - perhaps singing "Wild Thing" while doing so.

Aha!  Rain has begun to fall!  I’ll catch you later!

Chicken and Wild Rice Casserole: Place 6-8 chicken breasts, bone-in, in a large pot with 1c water, 1c dry white wine, 1-1/2tspn salt, 1tspn curry powder, 1 sliced onion and 1 cup chopped celery. Cover and bring to boil. Reduce heat to low; simmer 1 hour. Remove from heat, strain, reserving broth; refrigerate. Remove chicken from bone; cut into bite-size pieces. Prepare 12oz Basmati and Wild Rice mix as per instructions on packet. Replace the specified amount of liquid with the same amount of reserved broth. Preheat oven to 175C. Lightly grease baking dish. In a large bowl combine chicken, rice and 250g sliced mushrooms; blend in 1c sour cream and 1 can cream of mushroom soup. Spoon into baking dish; bake for 1 hour.

Wild Rice & Cranberry Salad:  Cook 1c wild rice and let cool. In medium serving bowl, mix rice with 1/2c dried cranberries, 1/3c pine nuts, 1/2c chopped pecans (toasted or un-toasted). ¼ cup each sliced shallots and diced Spanish onion. In a jar, mix together 1tbl lemon juice, 2tbls olive oil, 1tspn grated orange peel, 1/2tspn sugar, salt and freshly ground pepper to taste. Just before serving mix dressing into rice. Serve warm, chilled or at room temperature.

Wild Rice and Potato Latkes: Cook 1/4c wild rice in 1-1/2c water until completely tender. Drain and let it sit until dry to touch. Place warm rice in mixing bowl. Peel and finely shred 1 medium potato. Using paper towel, squeeze as much moisture as possible from potato, a handful at a time; add to the rice. With a fork, mix in 2 large eggs, lightly beaten and some finely chopped shallots. Sprinkle with 1tbl plain flour; mix in. Add salt and pepper to taste. Coat a large pan with cooking spray until well coated. Place over medium-high heat. Place rounded tablespoons of mixture in the pan, one at a time, pressing each firmly with back of fork to make thin, 2-inch pancakes with lacy edges. Place latkes 2-inches apart. When lightly browned, gently turn latkes to the other side and brown, another 2-3mins.Transfer to warm plate; keep warm. Repeat with remaining mixture, re-spraying pan before adding more latkes.

Ham & Wild Rice Quiche: Cook 1/4c wild rice in 3/4c water for 45mins or until tender. In a pre-heated 220C oven, cook a 9-inch pie crust for 10mins or until golden brown. Reduce heat to 200C. In bowl, combine cooked rice, 1c cubed ham, 1/3c finely chopped red capsicum, 1/4c thinly sliced shallots and 4oz finely sliced mushrooms. In separate bowl, mix 3 beaten eggs, 1c sour cream, 1tbl Dijon mustard, salt and pepper. Sprinkle bottom of pie crust with 1 cup shredded Swiss cheese. Spread the rice and rest of the ingredients over the cheese; cover with the egg mixture. Sprinkle over another cup of shredded Swiss cheese. Bake 30mins in pre-heated oven or until a knife inserted in the centre comes out clean. Let the cooked quiche stand for 10 minutes before serving. 

 

Avocado Pesto Pasta: Cook 75g wide fettucine, al dente; drain; reserve 1/4c cooking liquid; cover pasta to keep warm. Place 3c fresh, loosely packed basil leaves, 1 chopped garlic clove, 2tbs toasted walnuts, 1tsp finely grated lemon rind and 1/4c lemon juice in processor; process until finely chopped. Roughly chop 1 avocado; add to the avocado, 2tbs x-virgin olive oil and 2tbs reserved pasta cooking liquid to basil mixture. Process until smooth – if mixture is too thick, add another tablespoon of cooking liquid; then season well with salt and pepper. Combine pasta, pesto, 100g baby rocket, 250g halved cherry tomatoes, 185g peppered hot-smoked salmon, skin removed, flaked in large bowl. Slice 1 avocado; serve pasta with sliced avocado and fresh basil leaves.

Avocado Hummus: Use 2x400g canned chickpeas for this recipe.  Heat 1tbs x-virgin oil over med-high heat; add 1/4c drained, rinsed, canned chickpeas.  Cook, stirring occasionally, 3-4min, or until just golden; remove from heat; set aside to cool.  Process remaining chickpeas with 2 medium, chopped avocados, 2tbs tahini, 1/2c lemon juice and 2 crushed garlic cloves until smooth; season with salt and pepper. Spoon hummus into serving bowl; top with the golden, toasted chickpeas and any oil from the pan; sprinkle with paprika; serve with Lebanese bread.

THE PARADE OF THE PRETENTIOUSLY PRETENTIOUS

Gympie's Kidd Bridge..(once known as the "Channon Street Bridge - from 1893 until 1961)

River Heads, Hervey Bay

Fraser Island

75 Mile Beach, Fraser Island

Two of my staff on the little Topper doing a bit of "sailing" on the resort's pool (They copped a serve, too!)

Along with other myriad sage words of advice given by our mother and grandmother, and the many Life’s lessons my brother and I were taught by the same good women, we were told not to be show-offs; not to make exhibitions of ourselves in public, or, for that matter, in private.  We were taught there was nothing attractive about being a blowhard...prudent lessons to live one’s life by...even nowadays. 

I still recoil and walk away if I find myself in the presence of a show-off.  They receive no acclamation or applause from me.

When we were little kids, along with other interested parties of varying ages, often during Gympie’s many floods, my brother and I stood in awe alongside our Nana* while we watched the rapidly running Mary River increase in height as it wantonly immersed the Channon Street Bridge. 

(The Channon Street Bridge, which was christened such in 1893, since 1961 has been known as the "Kidd Bridge").

The quickly-flowing water was on its way, via Maryborough, to River Heads. There it would empty into the Great Sandy Strait where Fraser Island basks in peaceful repose. 

(The 1976 movie "Eliza Fraser", starring Susannah York and Trevor Howard https://en.wikipedia.org/wiki/Eliza_Fraser_(film) was about Fraser.  In 1836 Eliza Fraser and her husband became shipwrecked on an island, and lived with the island's Aboriginals for a time....henceforth, the island was the named - "Fraser Island" )

Mary River’s source is at Booroobin, west of Landsborough. Quite a major system, the river travels approx., 226kms before reaching its final destination.  

Our entertainment pleasures were simple in those days of the Fifties - and cheap! 

One such day while watching the rising river, a plump, freckled, ruddy-faced, ginger-haired kid skylarked on his bike among the crowd. He was being a damn nuisance, and an idiot.

Acting like he was the star attraction he was ignorant to the fact he sprayed people with muddy water; that they were forced to move to dodge his grandstanding behaviour.

He wasn’t getting his kicks on Route Sixty-Six, but on Channon Street. He wasn’t wary of the Mary!

Nudging my brother and me, Nana whispered quietly: “He’s just showing-off! He’ll soon come to a sticky end. He’ll get his just desserts!”  

As if on cue, seconds after Nana’s prediction the kid hit an unexpected hole or a disguised impediment of sorts. 

Gurgle!  Splutter! Splutter! He and his bike ended up in the drink, sucked under as if by quicksand.

Unharmed, he soon re-surfaced even ruddier of face.

While everyone watched on in amusement he left meekly with his wet tail between his legs. No sympathy was offered.  Muffled laughter could be heard, instead.  Witnessing the would-be circus clown make a spectacle of himself on his bicycle had been an unexpected delight.  

It served him right for being a show-off. Maybe he learned an important lesson from his embarrassment. 

Do show-offs get embarrassed? 

There’s always a schoolyard show-off.  They’re everywhere; schoolyard or not; no matter what the age. 

Run for your life! Nowhere is safe from the braggarts.

If or when we showed signs of getting too big for our boots we were promptly and firmly told to wake up to ourselves. Either that or we were taken to Quatie’s Shoe Shop to be fitted for a new pair of shoes!

When I was managing the resort on Hinchinbrook Island I had three guests who have remained in my mind because they were inglorious poseurs.

One boasted, without humility, he was Melbourne’s most eligible bachelor. These words of self-praise were uttered within 30 minutes of his arrival at the resort!  His announcement didn’t alter my opinion of him.  Figuratively speaking I sent him to a shoe store for a down-sizing.  

Another, adorned in gold chains, glistening, perfectly-formed white teeth, waxed chest and fake tan believed he was the greatest thing since sliced bread.  He soon became toast. 

I had to laugh when I heard a couple of weeks after his departure from the island that Ansett Airlines (I knew I had a few good reasons for liking that now-defunct (sadly) airline company) misplaced his luggage.  I'd hoped the pompous clown's luggage ended up in Bombay, the official name in the city in 1986.  In 1995 Bombay's name changed to "Mumbai".  (Perhaps Ansett sent the luggage there on purpose!  three cheers to Ansett)!

Another likely lad (read “cocky lad”) thought he was too grand to follow the resort’s simple safety guidelines.  Hijacking our small sailing craft, one similar in size to a Hobie Cat, he headed far out to sea.  In the dark of night a staff member had to rescue the fool. 

Upon his safe return I rewarded the arrogant buffoon with a serve.  The serve I gave him wasn’t his dinner, either. It might have given him indigestion for the rest of the evening, though.  Hardly a word came out of his mouth during the rest of his stay.  He didn’t go sailing again, either.  I doubt he even swam in the resort pool!   After the reprimanding he richly deserved from his little adventure, he was very meek, mild and well-behaved!  He was a fellow in his late 20s-early 30s; he should have known better.

  

Egos are like balloons; easy to inflate, fun to deflate!


*“Nana” is the name we called our grandmother...and that was/is our spelling of the name.  We never spelled it “Nanna”.

Parsnip-Parmesan-Sage Bread: Sift 225g S.R. flour and 1-1/2tsp salt into a large, roomy bowl. Coarsely grate 175g peeled parsnips into flour; toss around a bit; add 50g cubed Parmesan and 2tbs chopped fresh sage. Lightly beat 2 large eggs and 1tbs milk; add to ingredients, a little at a time, mixing evenly with flat-bladed knife, making a rough, loose, sticky dough. Transfer to well-greased baking sheet; pat gently into 15cm rough round; make a cross over top with blunt side of knife; scatter surface with Parmesan shavings and a sprinkling of flour. Dip a few whole sage leaves into olive oil; scatter over bread; bake in preheated 190C oven, 45-50mins, until golden and crusty; serve warm.

Sweet Potato-Sage Bread:  Stir to dissolve, 4-1/2tsp active dry yeast in 1-3/4c lukewarm water. Mash cooked sweet potatoes to make 1 cup. Place in bowl with 1/2c softened butter, 1/3c honey, 1 egg, 2tsp salt, 2-1/2c whole-wheat flour and 1-1/2tbs chopped fresh sage leaves; mix with spatula until smooth; stir in enough white bread flour to form a soft dough. Turn dough onto floured surface; dough will be very sticky. Continue adding bread flour while kneading until dough is tacky, but doesn’t stick to fingers; knead about 10mins, until elastic. Spray a clean bowl with oil; add dough; leave to rise until doubled in bulk. Punch dough down; divide into half; shape into oval loaves; place in two greased 9x5-inch loaf pans; cover; let rise until doubled. Bake in preheated 190C oven, 30-35mins.

Pretentious BLT: Whisk together 4 eggs, 3/4c cream and 1/4c chopped chives; season. Lay 4x1-inch thick crusty bread slices in mixture; soak each side, 3mins. Add butter to large pan; when sizzling add bread; cook 3-4mins per side. Serve spread with avocado; topped with lettuce, tomato slices and crisp bacon rashers.  

 

Booroobin...the source of the Mary River.

STRIKE ME PINK! IT’S BEAUT BEING AN AUSSIE!

The good old Aussie Lamingtons

Chocolate Bavarian Pie

(I preface this post, which is written in humour, with – This post is in honour of Australia Day, which annually falls on 26^th January.  I’m not one who wants to change the name of Australia Day, nor am I one of those who want to change the date of Australia Day.  I’m also not one who wants to change our Australian flag.  I’m happy with Australia Day the way it is; on the date that it is. I’m also happy with the Australian flag the way it is – I’m proud of our Aussie flag – I’m proud to be an Aussie. My opinions are my own – I won’t change them, either).

G’day!  

Fair dinkum - the heat is killing me! Strewth! I’m already knackered –zonked; stuffed - and January’s not yet over; neither is the tennis!

The Aussie Summer of Tennis began after Chrissie, on New Year’s Day, and doesn’t finish until this coming Sunday with the blokes’ singles’ final.   

Will I hack it until the end?   No worries!  She’ll be apples!  Of course I’ll hang in there until the last ball is hit!  I won’t pull the plug until it’s done up like a dog’s dinner.  Anyway, I’ve got a rip-snorter of a pozzie to watch it from.

Actually, my non-stop activity began before the tennis with the Edinburgh Military Tattoo. 

All that marching while blowing on bagpipes in between belting the whatsits out of the drums took the wind out of me sails. I tried to snare a kettle drum, but ended up with the bass drum!  Holy Dooley!  It weighed a ton!  I dropped it, just missing me big toe! The drum’s still rolling down the hill, headed for the Gold Coast!   That’s the drum!

Then I grabbed a trombone.  You may well laugh! You try blowing a trombone without whacking the head of the bloke in front of you!  He wanted to dob me in to the bandmaster, but I told him where to shove it...if you get my drift!

Finally I nicked the flamin’ cymbals, but that didn’t turn out well, either. I ended up with squashed fingers and thumbs. 

You think that’s funny, too?   Boy! You’re easily amused!

You can rubbish me to your heart’s content if that’s your bag.  I won’t chuck a wobbly, but you try marching in step while playing an instrument, while keeping an eye on the galah coming up the rear, as well as the boofheads in front and to the side of you!  

No bull!  Deadset! It’s hard; particularly when I’d not had any brekky, or a kip in the arvo! 

Gimme a break! Knowing I had a month of tennis ahead of me I had considered bailing out, but being the trouper that I am I decided to give it a burl, and I gave it a fair go, I reckon. 

I even tried to do the Highland Fling! Just quietly, between you and me, that didn’t turn out well, either.  I’m a hobbling train wreck. What with me bruised thumbs, sore lips, twisted ankles, wonky hips – I’m not worth a zack. (Either that or I’m not a full quid)!  Hold your horses! There’s no need for all that nodding!  There’re no flies on me...I know what you’re thinking!  I wrote the script!

Last year the bozo down the road told me he used to be a beefeater.  I thought he was yanking me chain and meant he used to wear one of those funny, sissy outfits while prowling around the Tower of London, and stalking Queen Liz on the side.

I’d always thought he was from Whoop Whoop. But then, I woke up to meself, and was gobsmacked at me own stupidity. 

What a dingbat I was!  What a galah!   

No dramas, though...it happens to us all at one time or the other...doesn’t it? You know!  It was one of those old brainfade moment - we all have them, you know!

The bloke meant he ate beef!

With all the flamin’ earbashing that goes on these days about what we should eat and what we shouldn’t eat (it changes from day to day, depending on which way the wind blows); what’s going to kill us and what’s not going to kill us; what’s going to grow hairs on our chest, or what’s going to give us a spare tyre (I could use a couple of spares for my car), I decided the “experts” could put a sock in it. They could pull their heads in and rack off. 

It’s their way - all the contradictions, fuss and noise – the telling us what to do and what not to do - of an making moolah.   

They change their tunes so often you’re flat out keeping up with them.  It’s a wonder Sony Music hasn’t signed them up!

One day “this” is good for you; and the next it’s not; and then “that’s” bad for you, and then, blow me down, it’s the best thing since sliced bread!  Sometimes the “experts” make me as angry as a cut snake!

Rafferty rules abound – they’re out of control!

No wonder so many people are going around shaking their heads; it’s not from denial, but from confusion. 

I tell no porky when I say a beef eater I shall remain with no outfit necessary, particularly in this heat. 

Like with everything, I eat red meat in moderation.  I don’t eat it every day; I don’t have it for chow every week. Sometimes it’s even longer between serves.  But when I feel like having a steak or similar, I will and I do.  I don’t need anyone to tell me whether I should or should not!

When I feel like chomping on chicken or seafood, I do that, too.  And if I feel like eating vegetables only....defiantly, I do that, also   I don’t eat a lot of processed foods; nor do I eat take-away food.  

Unless, of course, if you take into account the other day when I made some sangers for myself and took them outside to eat.

Hey!  I’m not bonkers, you know! I don’t need to constantly have the ever-changing food/diet info shoved down my throat all the damn time.

Fair suck of the sav! If I want to be a nutty fruit loop and eat only fresh fruit and raw nuts on any given day, that’s my choice!  If, on another day, I want to be an old cow and just drink lots of milk, eat butter, loads of cheese and ice cream, I will!  

If I want to chomp on a meat pie, or perhaps some chocolate, dark, of course, I’ll do that, too.  God help me if I feel like munching on a freshly-made, dipped in chocolate, desiccated coconut-coated delicious lamington or two!   Off to the Naughty Corner with me!

  

If I want to eat meat, fish, lentils, rice and vegetables (all together or separately)...I will.  It’s my choice.

Oh! Stop me now!  But not before I allow the thought of caramelised bananas drizzled with maple syrup flood my mind!  After all, I didn’t have to apply for a job as a banana bender...I was born into it! It came naturally!

I’m not allergic to anything...other than some humans, that is!

For Chrissie lunch I broke from tradition.  I’m allowed to do that.  I asked myself if I could, and I said “Yes, of course, you can!”

My lunch was a Bobby Dazzler.  

I dined on the best beef fillet I’ve had in yonks; bought from our own North Tambo Butchery. 

Crikey! It cost me an arm and a leg.  I almost choked when told the price as the butcher handed it over to me when I picked it up on Chrissie Eve; but I hid my surprise, and with a smile, I said, “Righty-o!” as I paid for it.  I couldn’t very well complain because I had placed the order a couple of weeks before.

However, I kid you not - it was worth every cent – and dollar! Too right, it was!  

It was so tender and juicy I almost didn’t need to put my teeth in!  

Grilled to medium-rare, I accompanied the 1-1/2 inch thick steaks (being a guts I had two pieces...it was Chrissie lunch, after all) with spiced potato wedges (regular potatoes and kumara/sweet spuds), steamed greens and a rich, red wine sauce laden with mushies, it was a meal to dream about.  No bull!  

In keeping with the non-traditional, I had a yummy Chocolate Bavarian Pie to top it off...the lunch, not the steak, silly!  

It sure was good tucker –  grouse dinnies!  

If I go missing over the next couple of days, it’ll be because I’m on the lamb!

Hooroo!  I’m off like a prawn in the midday sun.  

Me and me cobber down the road are gunna sink a few tinnies while we shoot the breeze.

Happy Straya Day!

Australia Day Lamb Chops: On cutting board, “mush” together, using side of knife, 1 large minced garlic clove and 1/4tsp salt to make a paste. Add 1/2c pitted green olives, 1/4c sun-dried tomatoes, 1tsp drained capers and zest of half lemon to the board; chop roughly; not too fine. Rub 6 lamb cutlets/chops with 2tbs olive oil; season. Mix together 2tbs honey and 1/2tbs chopped parsley. Heat bbq plate or grill pan on high heat. Sear chops/cutlets, 3-4mins per side. When they come off the grill, brush on both sides with honey mix; rest lamb.  Put 2 handfuls of rocket in large bowl; squeeze half lemon over top; add 1tsp olive oil; season; toss to combine. Leave the tapenade on cutting board; place cutlets neatly on top; place rocket salad on the side.  Save washing up – it’s on board to eat off the board!

Waltzing Matilda Lamb: Trim 1kg whole lamb rumps. Cut into wedges 1 red capsicums, 1kg Jap pumpkin and 2 red onions; toss wedges with 2tbs olive oil; place on lined baking tray; cook 25mins or until golden; add 250g Haloumi, cut into 2cm pieces; drizzle with balsamic vinegar; bake further 15mins or until cheese is golden. Rub lamb with olive oil; cook 2mins on both sides, until browned; rub browned lamb with chopped rosemary leaves; put into roast pan; cook in 180C oven 15-10mins or until cooked to your liking; then rest lamb 10 mins. Slice lamb; serve with the roasted vegetables/haloumi and a green salad; drizzle with a balsamic reduction.  

Balsamic Reduction No.1 - In a small saucepan, bring the 1 cup of quality balsamic vinegar (or the whole bottle – contents only, of course!) to a boil over medium heat, then bring the heat down to low and allow it to simmer until it reduces by half. The longer you let it go, the thicker it will get; the choice is yours. Allow it to cool.   

Balsamic Reduction No. 2 - -whatever amount of vinegar you decide to reduce, you will end up with about less than a quarter of the original amount in syrup. Pour the balsamic into saucepan; heat pan to high. Whisk briskly. Once it starts boiling, keep whisking constantly to prevent burning. The vinegar naturally sweetens when reduced, but you can sprinkle in a little sugar, if you like, to taste.  Reduce half, or until vinegar takes on a syrupy consistency.  Be very careful it doesn’t burn.

Perfect Australia Day Steak: Preheat char grill to med-high. Coarsely crush, 2tbs whole black peppercorns, 2tbs dried green peppercorns and 1tbs Szechuan peppercorns. Transfer to a plate. Lightly brush each side of 4x200g trimmed sirloin steaks with lightly egg white of one egg; press into peppercorn mixture to coat; season and set aside.  Toss 8 sliced portobello mushrooms in minced garlic, or rub with 1 halved garlic clove; place in bowl; toss with 2tbs ex-virgin olive oil; season; Char-grill, 2-3mins each side until charred; set aside to cool.  Grill steaks, 6-8mins,turning once for medium-rare; rest, loosely covered with foil for 5mins. Meanwhile, toss mushrooms, 4 shredded spring onkons and 200g fresh, baby spinach leaves together.  Whisk together 1tsp Dijon mustard, 1tbs balsamic vinegar and 2tbs ex-virgin olive oil; season, then toss with the salad. To serve - divide steaks and salad among 4 plates.

Aussie Day Vegie Burgers: Mash 1x400g rinsed, drained chickpeas and 1x400g rinsed, drained cannellini beans in a bowl using a fork. Stir in juice of half a lemon, 1tsp ground cumin and 2tspn soy sauce, then add 1 finely chopped onion, 3 crushed garlic cloves, 1 finely grated carrot, 1/3c black sesame seeds,1/3c crushed roasted peanuts, 2tbs chopped, flat-leaf parsley, 1tbs finely chopped mint leaves and 1c sourdough breadcrumbs. Season and combine well, then shape mixture into 6 patties. Transfer to a lined baking tray, cover and chill for 30 minutes to firm up. Meanwhile combine 1c thick Greek yoghurt, 1/2tsp wasabi paste (or to taste) and juice of half a lemon. Taste – add more wasabi, if desired; season. Heat 2cm oil in large pan over med-heat. In 2 batches, cook patties for 2-3mins each side until golden and warmed through; drain on paper towel.  Cut in half 6 wholemeal burger buns; toast each half.  Fill buns with lettuce, patties, tomato slices, Swiss cheese slices...whatever your heart desires, and taste dictates!

Aussie Tim Tam Brownies: Preheat oven 160C degree; line a rectangular pan with baking paper. Combine 1c plain flour,  3/4c cocoa, 1c brown sugar and 1tsp baking powder. Mix well. Melt 180g butter and 200g dark chocolate; pour into dry mix with 3 beaten eggs; mix until smooth. Dab about 4 heaped tablespoons of the batter onto base of the pan; smooth out. Lay entire packet of dark-choc Tim Tams over base.  Top with remaining batter; smooth over, hiding the Tim Tams; bake 30-35mins; when cool, slice into blocks; dust with cocoa powder.