Before we left Mexico, I invited some of our closest friends for one last farewell party. It was a fun and emotional night, the kids goofed around one last time with their best friends, as did we. Memories and jokes were shared, speeches were made, email addresses exchanged, a few tears shed among promises to stay in touch and remain friends forever.

The party to end all parties, it nearly didn’t happen. As it was, we hadn’t stopped saying goodbyes since our return from Canada, nearly 3 weeks ago. Starting with a surprise party on the beach for Anne, organised by her girlfriends. Then we celebrated the joint birthdays of Marc and our good friend Jack with an All-you-can-eat-and-drink evening at fancy Barcelo resort (which doubled up as our last dinner out together for both our families). Not to be outdone, other friends Joe and Kelly had us over for a dinner by the fire, as a farewell to all, since they were due to leave Puerto before us. The final gathering was at other friends, Sofia and Patrick, who put together this wonderful BBQ by the pool.

We reached the point where Terry begged for a couple of quiet nights so we could start our ocean crossing with a clear head. Then on the eve of departure, a medical issue came up. While not life threatening, it was concerning enough to postpone our departure for a couple of days. And the perfect excuse for one last farewell gathering. As my friend Sofia says in Spanish: la ultima y nos vamos, the last one and we leave.   

It was meant to be drinks and snacks, but with the boat ready to go, I realised there was time to cook something more substantial. I could not help myself and thought what a better parting gift than share our family’s favourite dishes? So, here was the menu: a collection of kids lunch box classics, a little spice, my own vegetarian inventions and inspired desserts.

Appetizers:

Zucchini slice

Sweet Potato and goat cheese spread on toasts

Mains:

Red Thai beef curry

Grilled lime and garlic marinated chicken drumsticks

Coriander, Green beans and Oyster mushrooms salad

Steamed rice

Desserts:

Cheesecake Swirled Brownies

Fruit salad with Grand Marnier

Zucchini slice

A very popular dish in Australia, also on the boat. I always seem to have the main ingredients in the fridge: zucchinis, bacon and cream cheese. It freezes well. You can substitute any of the other cheeses ( in Mexico, I used Chiapas and Gouda cheeses) The kids love it in their lunch box, it is also perfect finger food.

* For a vegetarian version, replace the bacon with a small can of corn

** For  gourmet canapés, omit the bacon, serve topped with a dollop of sour cream and a slice of smoked salmon

*** If you don’t have cream cheese or/and fetta cheese, use 1 cup cheddar cheese and ¼ cup olive oil

For 4-6 people as a starter, up to 20 people as part of a buffet

Ingredients:

5 eggs

1 cup self-raising flour (or 1 cup plain flour + 1tsp baking powder), sifted

2 large zucchinis grated

1 large onion chopped

1 garlic clove crushed

200g bacon chopped

200g cream cheese (Philadelphia style)

½ cup fetta cheese

½ cup grated cheddar cheese

1 tsp dried oregano

1. Preheat oven to 200C (375F)
2. In a skillet, fry onion, garlic and bacon for 5 mn, until soft.
3. In a large bowl, beat the eggs with the cream cheese
4. Add the flour and beat lightly
5. Add the zucchini, bacon mixture and other cheeses. Stir until well combined.
6. Pour into a lined 20×30 cm baking dish (lamington pan in Australia)
7. Bake in the oven for 45mn or until top is set and slightly brown.
8. Cut into squares.
9. Serve warm or cold.