I’m fascinated by this gentle creature that spends his day chewing on eucalyptus leaves, essentially getting stoned on them and sleeping. During his few wakeful moments, I had the fortuitous opportunity to video this little guy changing trees. At first it was only him and I playing a game of Peek-A-Boo, but as he came down from the tree a large crowd formed to photo him and he anxiously scampered up the adjacent tree.

It’s 6AM and an alarm goes off, a loud echoing human laughter trilled from our winged mate the Kookaburra perched atop the Bangalow Palm outside our window. In Byron Bay the Kookaburra is the new rooster on the block. It is an Australian native and fondly known among the locals who grow up with songs such as…

Kookaburra sits in the old gum tree,
Merry merry king of the bush is he.
Laugh, Kookaburra, laugh, Kookaburra,
Gay your life must be!

Meanwhile, to us, the astounded tourists, the early alarm was a jolt into the new day and a realization of the choir of feathered friends that we soon realized would harmonize throughout the day. Later, while walking to the local market a cacophonous racket drew our attention into the cyprus pine. A flock of Rainbow Lorikeets was seen aggressively jockeying for nesting and feeding positions. Their bright colors including a deep blue head, a fiery red-orange breast and vivid green wings flashed in the frenetic feeding fight.

The koala bear is the optimal energy-saving animal. Spending 20 hours sleeping a day it saves its energy for climbing trees, eating Eucalyptus leaves and caring for its young. A newborn joey is born 34 days after conception and is the size of a jelly bean. Without eyesight and ears it climbs unaided into the mothers pouch where it remains for the next 6-7 months it remains in the pouch relying on it for nourishment and protection. When it finally emerges it is able to ride on its mom’s back and begin to eat Eucalyptus leaves and learn survival skills from her. At one year old it is completely independent and the mother gives birth to a new joey.

I had been searching for koalas since I arrived to Australia. Anytime we were near a Eucalyptus tree I was gazing up into it hoping to spot a fuzzy koala bear. Then, when we were in Wilson’s Promontory we met a photographer who shared his koala photos and a destination spot where we would be sure to see koalas for ourselves. Two days later I stood in front of a mom and baby koala as they rested peacefully on a Eucalyptus tree on Raymond Island. This tree supported their entire life, leisure, food and water source, a place to breed and raise young. I was in awe of their beauty, their gentle eyes and peaceful demeanor.

Vegemite is a sticky black food paste made by blending yeast extract with salt, celery, and onion. The yeast is produced from used brewers’ yeast extract and is high in B vitamins including thiamine and folic acid (does not contain B12 unlike new Zealand’s Marmite).

A thin layer of this salty paste is commonly spread on buttered toast or prepared as a sandwich with cheese, lettuce and perhaps avocado and tomato. Daring Vegemite consumers also enjoy it on on burgers, pizzas and certain pastries and dips.

Although it is owned by the US company Kraft, it is not, however, popular in the US. As for me, Vegemite has piqued my curiosity much more than my taste buds.

The Tim Tam is comprised of a chocolate cream filling sandwiched between two chocolate cookies. This special Australian treat is often enjoyed with a hot beverage. Known as the “Tim Tam Slam”, the opposing corners of the Tim Tam are bitten off and the cookie is then used as a straw to suck up the hot liquid. This results in a delicious gooey mess of chocolate that one must consume quickly to fully enjoy. Needless to say, it is quite indulgent and one of my favorite Australian finds!

They are available in the US sold under the Pepperidge distributor between the months of October and March.

This frittata was a work of art and simply delicious! It started the night before when friends baked two casserole dishes of potato and sweet potato, baked with ghee, garlic, and rosemary. The leftovers potatoes were combined with lightly sauteed green onions, parsley, and tomato that had been finely chopped. A dozen eggs (half with yolks removed) were mixed with a 1/4 cup of soy milk, sea salt, and black pepper. Then the sauteed veggies and potatoes were mixed in with the egg and the whole mixture poured into a ghee-coated deep oven-safe frying pan.

The eggs cooked for 5 minutes on stove top to set the base of the Frittata and then went into the oven for 20 minutes at 300 degrees Fahrenheit. Once cooked to perfection, simply flip onto a cutting board and then back over again so the original side is face up. Serve warm and enjoy!!

A Pavlova is a celebratory meringue-based dessert named after the Russian ballet dancer Anna Pavlova. Customarily it is served on Christmas dinner or New Years Day brunch. We had ours for a post Christmas Christmas party in late January. Also accompanying this decadent dessert were party crackers and a Kris Kringle gift exchange.

Pavlova is made by beating egg whites into a stiff consistency and then folding in caster sugar, white vinegar, cornstarch, and vanilla. The mixture is baked slowly to create a crisp crust while maintaining a light fluffy inside. The Pavlova is then topped with whipped cream and fresh soft fruit such as passionfruit, kiwis, and assorted berries.

This year is all about exploration including food and drinks. I was lucky enough to be invited to a gathering of friends on Australia Day, the foundation day for Australia. I tried my first Grilled Turkish cheese called halloumi which is super tasty. I also was taught how to make Chai by a Indian-born Australian with an infectious enthusiasm for tea!

How to Make Chai:
This tea will be hot, creamy, fragrant with black tea, fresh cardamom, cinnamon, nutmeg, cloves and enough sugar (honey or stevia may be used as sugar substitute) to bring out the spice flavor. Chai requires sweetness or the spices lose their full robustness. Soy milk may be used as a substitute for milk or heavy cream.

Ingredients:
3 Cups Water
3 Cinnamon Sticks
10 Green Cardamom pods,
12 Cloves
Pinch of Grated Nutmeg
1 Cup of Soy Milk
2 Loose leaf Black Tea Tbsp

Boil first 6 ingredients for 4 minutes then add Black Tea and boil and additional 1-2 minutes depending on the strength desired. Reduce heat to a simmer and stir in Soy milk for an additional minute. Pour chai through sieve to strain and then serve, relax, and enjoy!

OH my goodness! I am having so much fun cooking in Amy and Ray’s kitchen here in Goodland, FL. The sun comes in and splashes into the bowl of oranges and grapefruit in the window. The pantry is stocked with good grains like quinoa, yummy proteins made from hemp, pea, and rice, flax seed, a world of spices, smoothie-ready frozen fruit, and healthy sugar subs like agave and honey!

So, I’m really pumped and I’ve been cooking up delicious smoothies and batches of raw energy bars. Honestly, I feel great and it is so much fun!

(Spiced) Nuts that is!

Today I experimented with making toasty-nutty-spicy treats. Seriously dee-lish!

Smokehouse Crushed Almonds

Almond Dukka