I HEARD IT THROUGH THE GRAPEVINE....

Sunshine Beach

Duke Street Shops Circa 2019

Apartment...Duke Street, Sunshine Beach

Beachfront Apartment....Hastings Street, Noosa Heads

Noosa Heads Beach, and Noosa Sound Canal Development at rear...

A section of Hastings Street, Noosa Heads

As we stroll, run, walk, skip, roll, hobble, or waddle – by whatever manner or means - along Life’s meandering highway some of those whose paths we cross leave a lasting impression upon us.

Hopefully, we watch where we’re going so we don’t leave a lasting impression on the toes of others.  Of course, I’m referring to the good folk we meet...not the idiots.  It’s best to try to skip over or avoid the fools. For peace of mind, it’s best to erase the latter from our memories forever, if possible.

Down the street a bit, and around the corner from where my then husband and I lived in Sunshine Beach in the early 80s were the Sunshine Beach shops, situated in Duke Street. 

The few businesses had panoramic views across the street to the foreshore and the beckoning ocean. A popular restaurant and an impossible-to-ignore French patisserie were upstairs above a surf board shop, a small grocery store, and “The Sunshine Grapevine”.

The Grapevine, a greengrocery, was operated by the irrepressible, ebullient Dougie Robinson. His was the only greengrocery I frequented. I was a regular shopper at The Grapevine.  Dougie had to stock more oranges because in those days I bought oranges by the carton (I buy them by the bag these days); and, onions, I purchased by the bag.  And, yes...I used onions a lot in food preparation.

Dougie’s wife worked alongside him.  Their intelligent, cheerful personalities made fruit and vegetable shopping an even more enjoyable event.

Before he became a lively ray of sunshine in Sunshine Beach, Dougie, a butcher by trade, and a character by nature, owned and operated a butcher shop in Hastings Street, Noosa Heads. Laughter and goodwill had been part and parcel of his business there, too. What is the secret to being a butcher? I’m sure there is one.  They’re a special breed of their own.  Butchers are among the most pleasant, fun, yet polite people I’ve had the good fortune to deal with – to joke with - to share conversations with.  I don’t know if having a good sense of humour is a requirement when applying for a butcher apprenticeship, but I wouldn’t be surprised if it was.  

Rarely without a broad smile on his face, and a happy word to share, Dougie, dressed in his butcher’s garb expertly waved his knives about with cheerful gusto.  Nothing was ever too much trouble for him. Like his personality, his meat was the best. 

When I heard through the grapevine he’d stepped away from the chopping block, changed outfits, and switched blades, I then switched, and became a regular customer at his Sunshine Beach fruit and vegetable shop. 

Selflessly, Dougie gave me priceless guidance and recommendations when I was readying to open my own greengrocery-health food shop in Hastings Street, Noosa Heads.

  

In those days (and I still do to this day) I ate a lot of fresh vegetables and fruit, but I was an inexperienced novice at being a greengrocer.

Big-hearted Dougie, without hesitation, willingly shared his wealth of knowledge. 

Before I took a bite of the apple, in the wee small hours before the break of dawn, a couple of times I went with Dougie to The Brisbane Produce Markets at Rocklea to learn the ropes.  He introduced me to numerous market vendors, pointing out those he considered to be the best.  Every skerrick of advice my knowledgeable tutor gave me I followed to the lettuce...oops...letter!  

Dougie’s sage counsel - his generosity of spirit in helping a green-horn like me understand the operation of a greengrocery - was invaluable. I’ll never forget his kindness. 

Aged around 60, give or take, Dougie was a gentleman among gentlemen...one who always had a smile on his face, a joke to share...kind, wise words to say.  

However, Doughie was nobody’s fool. To take him for granted, to play upon his happy nature, his quick-witted, good humour was to do so at one’s own peril.  I was proud to call him “friend”....

Sirloin Steak Salad: Rub both sides of 2x500gx2cm thick sirloin steaks with olive oil; season generously; rub some minced fresh rosemary and sage into the steak. Let stand at room temp 1hr; or chill uncovered 4hrs. Prepare grill to med-high; or heat pan over high heat; cook steaks to desired doneness. Transfer to platter; loosely cover; set aside. Whisk together 1tb red wine vinegar, 2tsp Dijon mustard, 1 large minced garlic clove, salt and pepper; add 4tbs olive oil while whisking. Arrange 8c mixed salad greens in salad bowl; cut steaks across the grain into slices about 12mm thick; arrange on greens; top with 3tbs toasted pine nuts, 185g crumbled Gorgonzola; drizzle with dressing.

Mixed Salad: Combine 1/4c olive oil, 1/2c red wine vinegar, 2 finely chopped garlic cloves, 3tbs chopped flat leaf parsley, 2tbs fresh oregano, 1tsp red pepper flakes and 1/4tsp black pepper; add 500g flank steak; marinate 2hrs. Heat pan over med-high heat. Remove the steak from  marinade; generously season. Cook steak as desire; remove to cutting board; rest 10mins, then slice against grain. Arrange 4c mixed greens, 2 tomatoes, cut into wedges, 2 peaches, cut into wedges, 1 large sliced avocado, 2 sliced red onion, and 2 grilled corn on the cob, with kernels sliced off into sheets, Drizzle vinaigrette on top.

Roasted Brussels Sprouts Grapes & Walnuts: Heat oven 230C.  On 2 rimmed baking sheets, toss 8c halved or quartered (if large) Brussels sprouts and 700g red grapes with 2tbs x-virgin oil and 4tbs fresh thyme; season. Roast, until caramelized and tender, about 20mins. Drizzle each tray with 1tsp balsamic vinegar and scrape up any caramelized bits; add 1/2c toasted, coarsely chopped walnuts; toss...not out the window!

 

Roasted Stuffed Onions: Heat the oven 218C. Slice off the top quarter of 4 medium onions. Peel them and trim the bottoms just enough to make them sit flat. Heat 2tbs olive oil in a heavy-based ovenproof skillet until hot. Put onions, cut side down, into pan: cook just the cut side until well browned, about 5mins. Take pan off the heat. Turn onions cut side up; pour 1-1/2c dry white wine over them. Sprinkle with salt and pepper. Add 2 fresh thyme sprigs to pan; bake onions until just tender when poked with a knife, about 1 hour. Remove onions from the skillet (reserving the liquid in the pan); let them cool slightly. With a spoon, scoop out the inside of each onion, leaving a rim 1/4 to 1/2 inch thick (about two layers of onion). Chop enough of the scooped-out onion to make about 1/3 cup. In a medium bowl, mix the chopped onion with 2/3c dry breadcrumbs, 1/2c grated Parmigiano,125g coarsely chopped prosciutto, 2tbs heavy cream, 1-1/2tsp chopped thyme, and 1tbs chopped Italian parsley; season.. Divide filling among the hollowed onions, return onions to the skillet with the liquid, and put the skillet back in the oven. Bake until the onions are very tender and the filling is hot, about 20mins. Serve with some of the pan juices spooned over the onions.