Sydney Swelters

Passion fruit, lemon and mint and creamy cherry ice-lollies

This is the counterpoint to my post Sydney sparkles. It seems in the springtime Sydney sparkles; but by the time January rolls around, Sydney simply sweats.

Last week, all of Australia struggled through a massive heat-wave. Temperatures were literally off the charts with the Australian Bureau of Meteorology having to come up with new colour indicators on their forecast charts. Bush fires raged across Tasmania, Victoria and New South Wales, but thankfully no one lost their lives. The weather in this country certainly is serious business.

Colourful fruit ice lollies

On Wednesday the mercury in Sydney reached over 41 C, which is just as uncomfortable as it sounds. When it was still 37 C at half eleven that night, I regretted my decision not to just sleep at the pool. So what do you do when you live in a country located – as Dylan aptly observed – three quarters of a mile from the surface of the sun, in a house with no air conditioning? You make ice-pops and eat them while sitting in the bath, isn’t it obvious?!

Don’t let the fact you’ve no ice-pop making accoutrements stop you, do what I did and make them in little shot glasses with straws instead of sticks. You can all judge me if you want, but I was hot and I wasn’t driving to the shops. Anyway, I think they look kind of cute in a DIY sort of way. They tasted good at least and they were cold, which was really all that mattered to me.

Lemon and mint, passion fruit and creamy cherry ice-lollies

Lemon and mint, passion fruit and creamy cherry ice-lollies

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Passionfruit and lemon curd

Edible gifts are the best. End of story.

The Fella took this picture in our Dublin apartment in early December 2008. I was pretty intent on making, oh about 10 bazillion litres of jam and so didn’t notice when he crept up behind me. That was the year the Irish recession was just starting to take hold, and boy did it take us all by surprise.

For most of the preceding Christmases, I ran up huge credit card bills buying unnecessary presents for both of our families. Not that the gifts were unnecessary, I like giving people gifts, but I think we’d kind of lost the true spirit of it. I know I’m at risk of sounding like cheesy American film, but bear with me here. We bought things just for the sake of giving them, without really thinking if the recipient would need, or even like the gift.  We were also buying for so many people; getting ‘something small’ for The Fella’s-cousin’s-ex-boyfriend’s-neighbour-because-they-sat-beside-us-in-the-pub-one-night suddenly became perfectly reasonable. Celtic-tiger Ireland was certainly a place to behold.

Then in 2008 I had what the Australians call a ‘dummy spit’. I had been working in a high-pressure sales job and was watching the market contract before my very eyes. But also on a personal level, I’d just had enough of the excess, the waste, and most of all, the pressure. So I went on-line and ordered two cases of jam jars; and that was my Christmas shopping done. It took all of 10 minutes.

I ended up making a trio of preserves: chili and tomato relish, rhubarb and ginger jam and lemon and orange marmalade. I packaged them all together in cute little bags and gave them as gifts to friends and family alike. I wish I had a picture of them, but this was long before I had ever even thought of blogging.

They were the most successful presents I ever gave. Small, thoughtful, delicious; but most of all: useful.

Since then, I’ve never reverted back to the mass-consumer gift giving. The Fella and I have pared back our list and our spending. Of course, we don’t make everything we give, but we do try to put in a little more thought into what we give and to whom. And this year everyone we love will be getting a jar of this delicious curd on various special occasions.

I made this a few weeks ago with the last of the autumn passion fruit, and oh my god was it delicious. It lasted all of two days in our fridge, and that was with us trying to be self-controlled! It’s like lemon curd but it gets an extra little bit of tang from the passionfruit, also the seeds give it a lovely bit of texture. It could go on absolutely anything from pie-crust to scones to ice-cream or meringue.  And best of all you can personalise your labels or jars and turn it into the perfect (and dare I say it: pretty darned impressive) gift for any occasion.

Passionfruit curd

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Totally tropical fool

It was Australia Day last Thursday; I’m not quite sure how it’s taken me a whole four days to get around to posting this. It seems I am the world’s biggest faffer.

I’ve said before how excited I get visiting the greengrocers in Australia, it’s always full of such yummie-looking, exotic goodies, begging to be bought. But the fun doesn’t end there, oh no, I am the proud owner of a passion fruit vine. Yes, I am now, totally tropical.

Said passion fruit vine, has to date, only produced three super-tangy fruit. But that doesn’t matter to me. I still get a kick out of just looking at it, knowing that it’s there, slowly taking over the back garden, being all exotic and unfamiliar.

So to celebrate Australia Day I decided to make a fool from my two favourite Australian fruits: mango and passion fruit. Served with Australia Day semolina shortbread cookies for a bit of crunch and kitsch.

Totally tropical mango and passion fruit fool

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