The real reason I moved to Australia

Avocado on toasted sourdough with a squeeze of lime

Was it because the troika have taken over Ireland, and now you’re all poor?

Or maybe, because you’re allergic to rain?

Perhaps you just had enough of being called a culchie by all those Dublin jackeens?

Oh no, it was for love right? For the grá of your Australian Fella, the one you’re going to marry, it’s got to be for that, right?

WRONG!

Folks, the real reason I moved to the big red land down under had nothing to do with recession, rain for even love. Let’s be honest here; it was for avocados.

Yes. I said avocados.

Avocado on toasted sourdough with fresh cracked black pepper

When I was a child, my mother had a strict rule. Whenever any family member went abroad to warmer climates, they were warned not to bring home duty-free or Toblerone. Instead they were charged with smuggling ripe avocados into the country. My brother and I must have been the only children growing up in the north east of Ireland in the eighties who had avocado addictions. Hell, we must have been the only children for miles around who knew what avocados were! They weren’t spuds that much was for sure.

Things haven’t changed much since then. When I still lived in Ireland I would buy (imported) avocados in bulk and ripen them in the hot press. Yes, like a crazy lady. Now, I live on a much bigger island, one where ripe avocados are very commonplace; and they taste unreal! Gone are the days of waiting ages for an avocado to be ripe; now I can buy a luscious, nutty fruit in my local corner shop, open it up, and immediately spread it on my toast. I’ll repeat that for the folks back home, yes, I did say SPREAD. In Australia, the avocados are spreadable, like some kind of delicious, green butter. Are you beginning to understand my reasons for emigration?

You might all think that avocado on toast is pretty much a non-recipe, but I say, don’t dare knock it until you’ve tried it. I eat this about three times a week, for breakfast, brunch or even a midweek dinner.  And I can guarantee, if you can get quality avocados with super-fresh sourdough bread, you too will fall in love. Don’t take my word for it, try it for yourself!

Avocado on toasted sourdough

Avocado on toasted sourdough slice

Continue reading

Advertisements

Salt and pepper squid and neglected partners

Salt and pepper squid with five-spice

Who here doesn’t feed their partner enough or properly? Is it just me?

The Fella is kind of, slightly, severely allergic to fish and seafood. Something I really find quite inconvenient, and just a little bit annoying. Have I really just agreed to marry a man who can’t ever eat fish, like ever?

The upside of this little issue is that when we eat out, I can always order the fish. I also get to have a taste of his dish and never have to share any of my own. Double brilliant!

The downside is, whenever I decide to make fish at home I get hit with a myriad of complaints:

“Fish?! Ahhhh but what am I going to eat?”

“Eaugh, it smells like fish, I HATE fish and I’m hungry…”

“Why don’t you ever feed me? Don’t you love me?”

Salt and pepper mix

I’d go on, but I suspect you get the point.

I indulged in a little bit of partner neglect last weekend when I whipped up some salt and pepper squid. I ignored the foot stomping and jibes about how he is wasting away; and how a proper little woman would look after her man by making him a nice (large) lunch of the non-fishy variety. Instead, I set to work on not overcooking the squid.

When it comes to fish and seafood, I lack a lot of confidence, possibly because I cook it so rarely. But several visits to Sydney Seafood School in the past year (and more to come – thanks to my lovely family!) have really helped. I’ve learned that the trick for beautiful tender squid is all in the preparation.  Squid is delicious; rubber is not so much. But with a little bit of practice, I’m pleased to say I pulled it off – delicious, rubber-free, spicy, crispy squid. Although, I guess you’ll just have to take my word on that. As I was the only one eating it, no-one will ever really know for sure, will they?

Salt and pepper squid

Salt and pepper squid

Continue reading