Cassowary Country

Cassowary Country is what the surrounding areas of Mission Beach inclusive of Mission Beach are called. They are big man eating birds that will attack you, if you try and run away. They inhabit this area and they are a protected species. You have to slowly back away from them if they approach you and you must always keep your eye on them. They are an extremely aggressive bird. The sign above is one of about 10 or more and they are there to warn you when driving through the area. Now seriously this is what they look like in the picture below. Of course they are not that big, otherwise shit you wouldn't go near the area. Let's just say they must be in plague proportions because everything in the area is cassowary this and cassowary that. He He He!!!! We didn't see one.
We stayed in the Cassawong Cottages. Now it is a nice place and very comfortable. But not the romantic isolated cabin I was picturing that they describe on their site. If anything the place is far from isolated and romantic. It is in the middle of suburbia. You can hear the kids in the house next door screaming their heads off. People mowing their lawns and yard work. Thoroughly disappointing. Also the two new cabins that they boast to be totally isolated and situated close to the beach and the rainforest are in fact only 10 metres from the family cabins. Also the second romantic cabin is just on the other side of the lounge room wall. Same with the deck at the back of the cabin. Also they are not right on the beach, they are across the road and there is a lot of houses in front of the beach. When reading the guestbook, I have never seen so many rules and conditions. If you would like someone to come and freshen up your cabin during your stay you can organise a cleaner to come, but it will cost you $27.50 an hour to do so.
The rooms are not serviced and they did not supply any towels for the pool. There were no tissues in the room. They boasted that the romantic isolated cottages had fluffy bathrobes to relax in but when I looked for them they were nowhere to be seen. I asked where they were and I was told that they had decided not to include the bathrobes and they had taken that description off the website. Now I read the description like six times over a couple of month period and every time it boasted that they had bathrobes, for that romantic weekend in luxury. What a load of Crapola! Also they ask if you can take the garbage out of your bin in the cabin and place it in a bin that is in the main area, daily. They also boasted that they have DVDs for your viewing pleasure, so we grabbed a couple. We sat down to watch a movie together as parents never get the opportunity to watch a flick uninterrupted, only to find that it was a downloaded copy off the Internet and the sound was screwed. Very disappointing and extremely frustrating.
We were also told that being smokers we must smoke only in the pool area, which is terribly inconvenient and a pain in the bum. I had no problem not smoking in the room. I am used to that, but I don't see why I could not smoke on one of the two decks the room offered. For all you nonsmokers out there. I am not a rude individual and I will not smoke near anyone who disapproves and I obey the rules out and about, but there are alot of smokers in Townsville and North Queensland, everywhere really who will understand what I am talking about. It is my choice to smoke and yes I do know I am killing myself and yes I am going to quit one day. But for right now, I am a smoker and that's just the way it is. They have updated their website only recently after I booked and paid to include this 'These delightful bungalows and their lounging area are 100% NON smoking, so smokers should book Butterfly spa cottage as their veranda is a smoking area, but all cottages are non-smoking inside' Below are pictured your own private hammocks for your room, apparently. I think not. They are right in front of a Family Cabin and they are for the romantic cabin next doors use also. So again we were mislead by the description on their website. But again they have changed the description. You can see the Family Cabin in the back of the picture.

Now there is something nice about staying in newly built cabins, but then again there is not. The towels are so new that they do not dry you properly. They have to have a few good washes to remove the starch that has been placed in them when they are made. So that was annoying also. The tea towels in the kitchen were the same. Also some of the toiletries bottles they supplied in the bathroom had been previously used. Now that to me is just not right,
I understand that I am sounding extremely picky and petty, but in my mind, when you give a description of a place, then you really need to be careful of what you say and how you say it. Chopper and I felt like the owners were watching our every move. It was not a pleasant experience so we spent most of our time out of the room exploring and enjoying the local areas, which was a good thing. All these little things really do add up you know. When you are paying quite a bit of money for a totally romantic experience then you expect a relaxing romantic environment, not a frustrating and disappointing one. I find it totally deceptive that in the last couple of weeks they have changed the description of the cottages dramatically. Now in their minds they think they have done the right thing, but in my mind the people who had booked previously under the old description and paid their money should have been informed. I can imagine that others have complained about it and that is why they have changed the web page. It still states though 'and also set apart from the family cottages on the rainforest side of the pool and is everything that luxurious getaways are all about. This is where adults can come to get away from the kids and have that private and quiet time together in well appointed beachfront self contained accommodation.' It is not beachfront!!!!!! I am telling you now, because we stayed there. It is not private. The newly married couple next door were out on the deck listening to us shag, I am not going to tell you how I know that, let's just say I was unclothed and felt like a stroll out on my secluded deck. Embarrassing!!!! The photos on the site are deceptive and even my photos do not show you how cramped and close everyone is to each other, you have to be there.
So when you get to the beach, it is beautiful and the coconuts are everywhere. Gorgeous sunsets and beautiful sunrises with a view over to Dunk Island. We will not be going back to the Cassawong Cottages but if you would like to check them out here is the site http://cassawongcottages.com.au/accom-possum.html
At the end of the day though, we made the most of the scenery!

Cardwell - The beginning of our journey

We made our journey north to Mission Beach last Friday for our three days of freedom. Right from the beginning it was a memorable trip. The views were spectacular and breathtaking. The photo above is at a lookout just before Cardwell. The magical Hinchinbrook Island. Looks prehistoric and very untouched. We will have to go over there sometime.
Next stop Cardwell for a famous Mud Crab sandwich. MMMMMMmm was very yummy, but unfortunately the Crab meat had been frozen. There is nothing like fresh Crab. North Queensland just seems to love everything in a giant size. Look at the size of that Mud Crab in front of Muddy's Seafood Restaurant. Do you think Gordon Ramsay would have one of these outside of his restaurant?

Packed full of crab. Good value really.

Came with a lovely side of chips. They were crispy and yummy.
No reservation necessary at our little spot to have an early dinner on the road. How beautiful is the view? Looking over at the gorgeous other side of Hinchinbrook Island as the sun goes down.


Very romantic and very special. It was so wonderful to just sit and enjoy each other, by ourselves, no interruptions, no schedule..................................
Just Us!

Happy Belated 40th Birthday Clare

Happy Birthday Beautiful Friend!

Now isn't she just Gorgeous?

Just The Two Of Us!

Unfortunately there will be no recipe post this weekend. We are up and away for a long weekend just the two of us. Heading up to Mission Beach for a romantic Shagalicious weekend for two. No Kids Allowed! We have booked into a secret location where no one will find us, for some serious parental rejuvenation. Hell Yeah, we need it.

So I hope everyone enjoys it? I believe it to be the last long weekend in QLD for the rest of the year. I have no doubts that we will be loving it ;)

Cheers Amelita

The Other Side Of Our Kitchen - written by CHOPPER!

Yes folks, Chopper is back with another installment of the Other Side of Our Kitchen!

Amelita's kick arse Barbecue Sauce! Mmmmmm

Let me tell you right now folks, not everything that comes out of our kitchen is without incident. For example, today Amelita made her fabulous Barbecue Sauce and everything started fine. The problems started when the sauce became a tad large for the pot she was using, and when giving the sauce a routine stir some of it decided to escape the pot and make a run for it. It didn't get too far though, landing right on Amelita's toes! Ouch!! Thats gotta hurt! But (still stirring the sauce mind you) she just wiped off the simmering hot sauce from her little tootsies and kept going. Now that's dedication!

But wait, there's more! After the incident with the toes, Amelita had to use the hand held blender to smooth out the sauce and the blender lifted out of the pot a little and splashed hot sauce all over her hand! A few course words could be heard coming out of the kitchen at this time, but after running her hand under the cold tap for a minute, it was back to finishing the job again! You have to close your eyes and picture this - you have a pot on the counter full of hot Barbecue Sauce. The sauce has been splashed all over the counter, the floor, and all over Amelita's white pants. And where's Chopper? He's going through the freezer looking for a small bag of frozen veggies so he could put on Amelita's burnt hand! I'm sure the images you have are quite comical, and they were, but I am happy to say that the frozen veggies didn't have to come out of the freezer, and apart from some minor discomfort, Amelita will live to cook another day .............. thank God!!!

As for Chopper? Well, first I couldn't put out a bloody fire, and now I have stuffed up attending to my damsel in distress with the sauce burns! Yes folks, the kitchen is the most dangerous room in the house, but not very often. Let's say out of all the beautiful food that Amelita has served up to me night after night after night, there has been very minimal incidents in our kitchen, and the only fatality has been Chuck the Goldfish who died of natural causes!

At the end of the day, yes I can cook to save myself, but the master of the kitchen is, and always will be my little Spanish Signori ta. Love you Squish! XOXOXOXOX

(This post is dedicated to Chuck the Goldfish. R.I.P my orange friend!)

Nannygai

This is such a simple dish. I really think you could use any fish with this. I went for a fish that is very common in North Queensland. I hope I have spelt it correctly, it's called a Nannygai. This fish is so meaty. Just like chicken, but it's fish. It is quite an extraordinary fish.
Basically you just pan fry your thick fillets of fish on a high heat in a little butter and olive oil for about 2-3 Min's on the first side. Then flip them over for 30 seconds on the other. Remove from fry pan and place in a lined oven dish.
Top with this gorgeous mixture of one cup of Almond Meal and 3 rashers of Bacon diced finely, (that has been already fried till crispy in the fry pan before you fry your fish).
Bake the fish with the topping on, in the oven for 7- 9 Min's on 180 degrees.
Then drizzle with this amazing product I found at Woolworths. It's an Italian Balsamic Reduction. Simply stunning and so convenient. Especially if it is a weekday meal.

Serve with your choice of yummy veggies and walla, your done. Dive into that crispy topping, juicy fleshy fish, that twang and tickle of Balsamic Reduction. This is so easy and so delicious. Heaven, I am sooooooooooooooo in Heaven :)

Tomorrow, I make my gorgeous blow your head off, slap you in the face, American Style BBQ Sauce with some lovely smoke liquid. Yeeeeeee Haaaaaaaa!!!!
OK that's enough information, tell you more tomorrow.

Sunday Gravy - My Way

This is a spectacular sauce. The depth of flavour in this sauce is exceptional, if I do say so myself. This recipe makes a very large pot full, great for the large family or dinner party, or pop half of it in the freezer for another day. Sunday Gravy really isn't a gravy, it's an Italian slow cooked tomato and meat sauce. You choose the meat you want to use. I have used lamb in this one, but sometimes I make it with pork and beef, sometimes just beef. This definitely is a weekend dish. You pop on a low heat for about 4 to 5 hours. Time is the key to this recipe and the key to having a sensationally rich sauce and simply tender meat. So give it a go and enjoy. Sorry it took so long to finally post it. I haven't cooked it for a while because I have been distracted with lots of new flavours. With the present of my glorious pasta machine for Mothers day, I just had to make fettuccine to go with it. Yummo ;)

Ingredients

• 1 Lamb Rack
• 1 Lamb Fillet
• 4 Lamb Steaks
• 5 Cloves of Garlic, Chopped
• 2 Large Brown Onions, Sliced
• 500 mls of Beef Stock
• 2 Bottles of Tomato Cooking Sauce, widely available at the supermarket
• 2 Tablespoons of Worcestershire Sauce
• 1 Tablespoon of White Sugar
• Salt Flakes and Ground Black Pepper for Seasoning
• A Knob of Butter and a Good Splash of Olive Oil

Firstly you need a nice big heavy based stockpot. Put on a high heat to sear the meat, add the olive oil and butter. Brown the meat for a minute or so on each side, take out the meat and set aside on a plate. Then in the same pot add the onions and fry them for about 4 Min's or so, with a generous pinch of salt. You want to fry them in the residual juices, olive oil and butter leftover from searing the meat, lots of flavour in there. So that was the hardest bit really. Add your stock, tomato cooking sauce into the pot. To get the most out of your cooking sauce in the jars, add about a cup full of water in each and put their lids back on and give them a shake, then pour that into your pot as well. Lastly put in your Worcestershire sauce, sugar and the meat, including the lovely meat juices that have run out onto the plate, make sure to add lots of ground black pepper at this stage and another good pinch off salt. So now just bring this gorgeous sauce up to the boil. Give it a stir, then reduce to quite a low heat. Simmer for a good 4 hours with the pot lid half on, half off. Give it a stir every 30 Min's or so, but don't stress about it. Just make sure it is not simmering to much otherwise it will stick to the bottom of the pan. You will notice it will go from being very watery to a love rich thick sauce and the meat just seems to fall apart it is so tender. Taste for salt and pepper and add more if needed. Seasoning is so important, it creates depth in flavour and enhances the ingredients to their full potential. Allow the sauce to cool enough so you can break the meat up into lovely chunks and to pull out any bones that are in the sauce. Reheat and serve with your favourite pasta, and some Grana Padano. This sauce, can you believe it, is even better the day after. Something about it sitting in the fridge over night just lets all those flavours just enhance even more. I hope you guys enjoy as much as we do. It is an amazing sauce. Enjoy ;)

Garbage and the Prime Minister

Photo of a random dump somewhere

Alot of the time in life I think I forget about the impact I make everyday to the environment and then I got a total reality check. Last Friday I had the pleasure of meeting the dump one on one for over an hour. It was a day of observing what happens after I sell my front lift bin. I sell Waste Management everyday and really, I didn't actually think about what I was selling. We all have garbage to get rid of but I saw on Friday how much we actually do get rid of in just one day. To be honest with you, it really is scary. My day started with the excitement of 'I am going to ride in a big garbage truck today, oh I feel like a big kid' lets just say the novelty of it wore off quickly and reality set in.



I jumped into the truck with my Bosses get the job done attitude and off we went. He then proceeds to tell me about how he had just lifted a bin and it was chock full of stuffed up, uncooked bread dough, wet, expanded, sludgy bread dough. I am talking at least 3 cubic meters of it. So we headed off to the dump to dispose of goodness knows how much garbage, my boss said about 120 cubic metres, lets just say it was a massive load. Firstly you get to the landfill and they weigh the truck and the fee charged to dump it is based on weight. Then we drive round to where the trucks dump their garbage. I have never seen so many birds. It was amazing, no exaggeration there must have been 300 ibis birds standing on top of this huge landfill of garbage. Above that there were about 30 brown coloured eagles circling above them, soaring with their wings stretched right out. It was sad to see them like that, so unnatural, so unthinkable. All of the ibis where dirty and grotty looking. We dumped our load of garbage and my boss proceeded to scrape out the inside of the truck with a shovel. It was disgusting. The smell and the vermin and all that garbage. It took my boss over an hour in the heat of the day to clean out, the inside of the back of the truck with a shovel. All I could think about was how disgusting it was and how disturbingly blind I have been about what contribution I make in protecting the environment.



I use my recycle bin but that's pretty much about it. That is about to change for me. I am going to learn to be more aware of what I throw in my bin and my actions towards the environment. I am a real lover of our country and the gorgeous land we adore. But the reality is we are rubbishing it and will it survive for our children's children to come? Gosh I hope so.



I also got to see Mr John Howard on my journey in the Garbage Truck. We passed him on his way to the airport. All comfy in his flash Mercedes Bens car dressed with ribbons and who ha. All in all it was a very interesting and thought provoking day. The last place I ever imagined I would see our Prime Minister was while I was bumping up and down in a Garbage Truck.

Cheers Amelita

The Dog Hot

Would you check this out! This is one serious hot dog, but wait it's not your usual hot dog. It's what I call a Dog Hot! Every mouthful encapsulated in fresh bread and it's hot all the way through. That's why I call it a Dog Hot! P.S. don't burn your tongue ;)

For the Bread Dough

• 5 cups Bread Flour
• 500 mls of Water
• 2 teaspoons of Dried Yeast
• Passion with a love of Hot Dogs

Place all ingredients in a good stand alone mixer, attach dough hook and mix for a good 4 - 5 Min's on slow speed. Stop mixer and touch dough with finger tip. If it is sticky add a little more flour and mix until combined well. Keep testing as needed. When your finger comes away from the dough without it sticking you have finished. Pull from mixer and knead on a floured surface by hand for a couple of Min's. Then place on a lined baking tray on top of warming oven at 200 degrees. Cover with a tea towel and leave to rise for 30 Min's.
Once risen place dough on a floured surface. Don't worry if it seems really soft, stretchy and sticky a bit. Give it a quick Knead and roll out into a very large rectangle.

Basically use your imagination and create the Dog Hot of your choice. I filled mine with cheese, half mix of grated tasty and mozzarella, grilled bacon, caramelised onions, skinless Frankfurt's, tomato sauce and American mustard. After you have filled them like the photos above, roll them into a large sausage shape encapsulating all of the filling. Then cut into Hot Dog length rolls. Place in a lined tray snuggled up together. Brush with a little milk and top with sesame seeds. Bake in an oven for 35 Min's on 210 degrees Celsius. Then turn off your oven and allow to sit in the remaining heat for 15 Min's. Then eat at will. Fantastic, the kids loved them and my biggest fan David ate 2 and a 1/2 of them. I planned these out in my head a couple of days ago and I am really glad that they turned out so well. Would be great party food to, cut into small dogs for finger food.

Rejuvenation

Hello Everyone,

Just thought I would let you all know, I have given my blog a little makeover. There are some new pictures of food and lots of pics of my artwork. So if you usually just check out my most recent post and have not wandered downward for a while, check it out. I try to keep my blog fresh, fun and interesting. So go on, scroll down, yes, all the way down and enjoy ;)

Cheers Amelita

San Choy Bow - So Easy

San Choy Bow is one of our favourite dishes. It is so morish and so refreshing to eat. I love the saucy flavour. This is such a simple dish and is sure to be a favourite for you as well.


Ingredients

• 2 Iceberg Lettuces, separated into leaves
• 500 grams of Pork Mince or Beef lean
• 2 small Carrots, grated
• 1 tin of Water Chestnuts, sliced and diced
• 2 large cloves of Garlic, chopped finely
• 1/2 bunch of Eschallots, sliced, keep separated the white ends and the green top
• 3 tablespoons of Oyster Sauce
• 3 tablespoons of Sweet Thick Soy or Kecap Manis
• Splash of Sesame Oil
• Salt & Pepper to season

To start in a large pan, fry on a high heat the Eschallot white ends and garlic in some peanut oil with a sprinkling of salt for a couple of minutes. Then add your mince and brown. Next step is to throw in the grated carrots, water chestnuts, oyster sauce, sweet thick soy and sesame oil. Stir and bring to a simmer. Allow to bubble for a couple of minutes until the sauce seems to thicken and look syrupy. Taste for seasoning. Then toss through your green eschallot tops. Your ready to go. All you have to do now is put a big spoonful into a lettuce cup, roll it up and munch your brains out. This is seriously good stuff. Enjoy :)

My fridge - Completely Naked

OK, so I was inspired to bare all in my fridge from a post on Becks & Posh. They did it and have inspired others to do it, so I thought why not join in. So here it is. Not very exciting. Working our way down from the top. Up there on the left is this little area where I stash my chocolate and chocolate biscuits, but for some reason someone has put some leftover artichoke oil up there. Then there is some sliced cheese just beneath that, garlic cloves peeled, some Turkish delight thins I bought Dave. Now on the same shelf all the way to the right is a jar of tamarind paste, with that I just made some Thai marinade I am working on perfecting. You can see the jars of marinade beneath on the next shelf. Also there are some jars of a Onion, Chili, Apple and Raspberry Jam. It came out more like a sauce, so I am still working on that recipe. Greek yogurt in case I want to make tatziki.

Next shelf there is a giant tub of Kalamatta olives that we are trying to work our way through. Egg whites in that little bag all the way to the right, ready for a pavlova or meringue.

There is beef mince there also, for San Choy Bow, because I have major trouble finding pork mince here. Pork mince is traditionally used for this dish. Looks like I might have to actually use my mincer attachment for my Kitchen Aide. Then underneath that shelf is some leftover foccacia and a bag of mozzarella cheese. In the crisper we have a lettuce, carrots, William pears and chili's.

It's really not that exciting for someone who loves to cook. The only thing I can say is, wait till you see the picture of my pantry. That I think is where my magic happens. I have so many not the norm ingredients that my food is just filled with flavour. There are other things in my fridge that I have not mentioned because I think you can tell what they are. So well then What's in your fridge? Anything out of the ordinary and simply splendid? It is fascinating looking in others peoples fridges, we all have such varying taste buds. We all have our favourite snacking food, we all have a special something expensive ingredient. My expensive ingredient was in the door of my fridge and it is a bottle of White Truffle Oil that I bought in the USA. This with gorgeous creamy mashed potatoes is pure heaven. It is adorable and so aromatic. I have never had the pleasure of eating a fresh Truffle and this is the next best thing. So I hope you have enjoyed my little bare all tour through my fridge? Thought it might be a bit of fun. Cheers Everyone :)

Chocolate Fudge Sauce

How is this for a Banana Split? My kind of comfort food. Every mouthful is just sinful, rich and disgustingly fattening. Bananas, Vanilla Ice Cream, Cream, Toasted Peanuts and of course, the richest most delicious chocolate fudge sauce to top it off. As you can see I love rich food. I am not obese, nor am I an over indulger but these kind of treats just make life a bit sweeter. MMMMMmmmmmmmmmmm

Chocolate Fudge Sauce

Ingredients

• 400 grams of a good quality dark Chocolate, chopped
• 2 cups of Cream
• 40 grams of Butter, real butter no substitutes
• 1 teaspoon of Vanilla Bean Paste

Pop your cream and vanilla bean paste into a heavy based saucepan. Bring up to the simmer and take of the heat. Then add your butter and chocolate. Stir until the chocolate and butter has all melted through. You should have a thick, glossy, smooth mixture.

Suggestions for other use, great on cupcakes, fabulous as a hot chocolate base - just add warm milk, perfect on top of a pavlova, great for using with fresh strawberries. The possibilities are endless. So Easy :)

White Choc, Pecan and Mango Cookies

Cookies, mmmmmmmm gotta love cookies.

These are so good. The white chocolate, dried crystallized mango and pecan nuts, make for a sensational taste combination.

This is based on a Mrs Fields Cookie recipe with a little change to it, the mango. Go for it!

• 2 & 1/4 cups of Plain Flour
• 1 tsp of Baking Powder
• 1 cup of Brown Sugar, firmly packed
• 1/2 cup of White Sugar
• 250 grams of Salted Butter, softened
• 2 large Eggs
• 2 tsp of Vanilla Bean Paste
• 1 cup of Pecan Nuts, chopped
• 1 & 1/2 cups of White Chocolate Melts
• 100 grams Dried Crystallized Mango, chopped

Preheat oven to 180 degrees Celsius. In a medium sized bowl combine flour, baking powder and salt. Mix well with a whisk. Set aside.

In a large bowl with an electric mixer or freestanding mixer blend sugars and butter on a medium speed until well combined. Add eggs and vanilla bean paste, beat at a medium speed until well combined. Add the flour mixture and beat on a low speed until just combined. Then stir in pecans, mango and white chocolate by hand.

Drop rounded tablespoons of cookie dough onto a lined tray. Bake for 15 to 20 minutes or until edges just begin to turn golden brown. Transfer cookies to a flat surface to cool. Makes roughly 36 cookies. Enjoy :)