galleyvantingaround

November happenings and miso peanut roasted pumpkin

November has come and gone, and what was supposed to be a quiet month, free of the usual travel and social gatherings ( thanks to COVID ), proved to be quiet...

 Category: Home, Main courses, Recipes, Shore based cooking      Tags: , ,

Early Halloween, Celebrating the Day of the dead

Halloween is near and as in the past four years, we celebrated a week early as it clashes with a family birthday. It is no surprise that 2020 has been a...

 Category: Desserts, Home, Recipes, Shore based cooking      Tags: , , , , , ,

LIFE IN THE SLOW LANE at peats bite, hawkesbury river

What do places like Uepi in the Solomons, Hirifa in the Tuamotus, Nanuya in Fiji, and Marathi in Greece have in common? They are all small island resorts we discovered during...

 Category: Cruising life, Home, Places to eat      Tags: , , , , , ,

3 ways with red wombok

Have you ever had red wombok before?  It is similar to a traditional Chinese cabbage, otherwise known as wombok, except that it is well, red. Bordering on purple. It shares the...

 Category: Home, Main courses, Recipes, Shore based cooking, Starters      Tags: , , , , ,

exploring and gourmet dining at rick steins at bannisters, Port stephens

Rise and shine at The Anchorage in Port Stephens! Our package includes breakfast and the Anchorage’s is famous for its bottomless sparkling wine breakfast. Pre-COVID19 it would be served buffet style,...

 Category: Home, Land Travel, Places to eat      Tags: , , , , , ,

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Rocket, roasted cherry tomatoes, baby bocconcinis and a drizzle of balsamic reduction. Italian inspired festive wreath?
Last month we drove nearly 800 kilometers for dinner at @cadeaurestaurant in Brunswick Heads. The menu was delightful, all my favourite European style dishes with local produce. Sadly the husband and wife team are finishing this week, they will be missed terribly.
Watercress veloute. An elegant, nutritious and delicious green soup to start a festive feast or have as a late supper after said feast. The recipe is easy and can be found @mimithor A Kitchen in France
Let’s begin this festive season with cookies. These are pumpkin spiced cookies, an adaptation of pryanikis, Russian gingerbread cookies. Traditionally made with honey and spices, then glazed, I substituted golden syrup and skipped the glazing with dusting of icing sugar instead. Perfect for tea time. Recipe from this month @deliciousaus
November classics: #seafood, #slowcooks , #roasts, #curries, pumpkin and turkey! Inspired by travels near and far, using local produce and whatever sits in the pantry.
Feeling like going meatless and taking inspiration from @ottolenghi book #ottolenghiflavour. The original recipe of Spicy Berbère Ratatouille calls for eggplants, capsicums/peppers, kohlrabi, and berbère spice mix. I substituted brown onions for the kohlrabi and baharat for the berbère mix ( similar flavour less heat ). Served it on steamed rice, with baba ganoush and makdous paste from @valleyfallscatering and a few cherry tomatoes for colour and freshness. The falafel and cucumber yoghurt are optional, I happened to have them on hand and added it for extra bull for the hungry ones…
We’re home and the cooking is easy. I pick the main ingredient and pair it with whatever is on hand that day. It’s a bit like playing mystery box, no one knows what’s for dinner until it’s in front of you! 😂
The last road trip we managed to squeeze in our European visit was from Paris to Liguria, Italy. 9 days, 3 locations, countless coffees and gelatos, heavenly breakfasts and a wonderful mix of traditional and modern Italian dinners. We expected to eat lots of pasta and pizza, what a delightful surprise to find there is so much more to Italian cuisine: foccacia, pesto and anchovies are everywhere in Liguria, served in a hundred different ways. We ate our fair share, as well as hearty meat dishes and delicate vegetable offerings. So many delicious discoveries! I didn’t want to leave, could have kept eating my way through the whole country!
Back from France and needless to say that we ate well ( 99% of the time 😂 ). From the generous hosting of family and friends, to traditional establishments, regional menus, a gastronomic dinner in a 15th century castle, a leisurely lunch by the beach, and of course iconic pastries… it has been such a unique and delicious journey. I wish we covered more, just ran out of time…a good thing for the waistline I guess.

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