Here we are, back in the world of blogging after a five week absence, without much having changed… oh, except for the fact that we are now Mr and Mrs! We had an indescribably wonderful time in the Land Down Under, with plenty of excellent food, with special mention having to go to the delicious meals we enjoyed at our wedding and the week before at Flaxton Gardens.
Then there was our fantastic croquembouche wedding cake, made by Mel of Chocolate2Chilli.
And a week before the wedding, we were very lucky to receive a nine-course degustation dinner at The Foraging Quail as a wedding present, which also easily sits at the top of the list of our best holiday dining experiences.
In addition to all of this wonderful dining out, we had deliberately arranged our cooking challenge so that Australia was the next country we were to cook from, and we had all intentions of taking advantage of the fact that we were actually in the country and cooking some sort of Australian feast. However, there were three factors we hadn’t accounted for:
a) There were way more last-minute wedding tasks than we thought and we barely had a minute to spare.
b) We were staying in a holiday unit that didn’t contain a single sharp knife, any means of measuring ingredients or any baking equipment.
c) Australia doesn’t really have a national dish. We usually make surf and turf and Cheddarmite scrolls for Australia Day, and Anzac biscuits for Anzac Day, but the only other ‘national dish’ we could think of was a meat pie – but apparently even that has been outvoted in favour of roast lamb, which we didn’t think felt traditional enough. There’s also pavlova, of course, but factor b) ruled that out straight away. Continue reading