Wonky heirloom Caprese salad

heirloom & cherry tomatoes

There’s a building right at the edge of North Sydney with a giant digital time and temperature display that I’m kind of obsessed with.

Every morning, as I drive past, I mentally take note of the temperature. Without fail. It’s kind of a morning ritual for me, like coffee and newspapers. I think it might be an Irish thing; as a nationality, we do tend to be unreasonably fascinated by temperature.

Take your annual summer holiday for instance; sure you couldn’t be expected to have a good foreign holiday until the mercury reaches at least 30 °C. You see, you just wouldn’t be getting your money’s worth. Sure what would be the point of leaving the country if you didn’t get pure roasted alive?!

caprese salad with heirloom & cherry tomatoes

Likewise, hot days at home are monitored with fascination – jaysus, the winky weatherman said it’s going to be 23 °C tomorrow! Oh holy god! I may dig out the shorts, let’s bring the kids to the beach, and ring the neighbors, we’re going to have a barbeque, god it’ll be great to get a bit of tan! – would be the typical thought process of many an Irish person on the annual day of summer.

Neither would a Skype conversation with anyone from home be complete without an enquiry about the temperature. It’s one hot topic!

So, true to my race, I check the temperature on my drive to work every morning, and think about what a mental country Australia is. Last Friday it was 19 °C at 7.03 am. I kid you not.

caprese salad with heirloom & cherry tomatoes

Let me just put that into context for you: at seven in the morning, in the spring, it was as warm as it sometimes ever gets in the middle of the day in Ireland in summer.

I think that means summer is officially on it’s way. Australian summer, obviously.   

To celebrate, I made a wonky heirloom Caprese salad, because nothing tastes more like sunshine than tomatoes and basil. I used some juicy heirloom tomatoes and chopped everything up so roughly, you’d swear I don’t even own a knife. Then, I sat in the back garden, soaked up some rays and enjoyed it.

Wonky heirloom Caprese salad

caprese salad with heirloom & cherry tomatoes

Continue reading


Roast baby squash with mozzarella and celery leaves

Since moving to Australia, one of my very favorite things is the abundance of interesting and seemingly exotic fresh fruit and vegetables. I know that sounds silly, and I don’t mean to diss fresh Irish produce in any way what so ever. Absolutely not. I firmly believe Ireland produces some of the finest fruit and veg in the world. All I’m saying is that, wonderful as our food may be, visiting the green grocers in Australian can be a tad more exciting and baffling in equal measures.

Take the recipe below for instance, I will eat my own shoes and call them delicious if any of of the folks back home can honestly say they frequently find baby squash in the local Dunnes Stores. Perhaps pre-recession; but now? Doubtful.

When I was in Dublin, I’d have had to visit the always yumbo Fallon & Byrne (or the Temple Bar food market). And while I probably would have found them, I could pay through the nose for the diminutive gourds; and the taste of middle-class, carbon-footprinted guilt would have been hard to wash away; no matter how much wine I drank with dinner.

Not so in Australia my friends. The same sun that likes to mock my stupid Irish skin does wonderful things to mangos, pineapples, bananas, papaya, passion fruit, macadamia nuts, custard apples, and endless more exotic (and not so exotic) bundles of yumness. And I am busy reaping the rewards.

 Roast baby squash with mozzarella and celery leaves

Continue reading