For those readers waiting for a post that is actually about Perth, and not just our suburbian
hideaway and Taz's poop, fear not, it’s coming.
But, for now we’ll
whet your appetites with a little gastronomic indulgence
(for the fellow gluttons in the crowd).
(for the fellow gluttons in the crowd).
We are pumped to be back down under where we can get all the Southern Hemisphere
fare that we can’t easily find at home.
(Seriously, this is the kind of thing you get excited about when you have two kids and too much time on your hands).
The creamy, buttery (and dirt-cheap!) goodness of Tasmanian Oysters is hard to beat,
But, the not surprisingly, kids are partial to the Magnum Ice Cream Bars…
And, the availability
of a barbeque, our proximity to some outstanding local produce, fish and meat
markets, and the willingness of Ciel and Tasman to eat anything we put in front
of them (as evidenced by the aforementioned “Hello Kitty” incident, Ref. Blog
#061), have culminated in a perfect storm of culinary conjuring.
We’re one week in and
have already been to six different grocery stores, two produce markets, three fish markets and one
butcher.
And, as a personal challenge, we are still batting 1.000 on dinnertime barbeque usage:
(Apologies in advance for the incomplete photo array)
And, as a personal challenge, we are still batting 1.000 on dinnertime barbeque usage:
(Apologies in advance for the incomplete photo array)
1. English Sausage on
Ciabatta Rolls with Caramelized Onions and Seedy Mustard served with Greek
Salad
2. Peppercorn Cream
Scotch Fillets with Sweet Potato Fries and Boston Bibb Avocado Salad
3. Grilled
Portabellos, Peppers, and Zucchini with Ash Chevre and Rocket on Ciabatta with
a side of Sweet Potato Fries
4. Grilled Chicken
Burgers topped with Tomato, Lettuce and Avocado, served with Greek Salad
5. Lamb and Beef Koftas , Cucumber
Yogurt, Homefried Roots (Parsnip, Turnip, Carrot) and Caprese Salad
6. Cumin, Peppercorn,
and Coriander Encrusted Beef Tenderloin...
...in Cilantro Chimichurra, served with Jalapeno Corn Latkes, Fresh Tomatoes, Avocado Cilantro Yogurt, and Boston Bibb Salad with Pomegranate.
7. Grilled Lemon Butter Coral Trout and Lemon-Dill Basmati Rice served with Tomato, Basil and
Shaved Parmesan.
8. Grilled Tiger Prawns in Cilantro-Lime Garlic Butter, Fresh Tomato Corn Salsa, Britt's World-Famous Guacamole and Homemade Flour Tortilla Chips.
And with two rolls of South African boerewors, a phalanx of portabello mushrooms the size of dinner plates, and a some tantalizing baby back ribs on the horizon, we’ve got no signs
of letting up.
The olive oil is flowing
like water, and with coastal supplies running low, we were forced to venture
inland in search of further provisions.
The arid outback
crop, was a little dismal compared to the lush orchards of Crete,
But we got what we
came for.
And it isn’t just
dinner that gets the team salivating.
In true Bearss fashion, Ciel and Taz are also rather partial to snack
time. In fact, it’s such a draw that
we’ve taken to calling all meals “snacks” just for the enthusiasm it garners.
That, along with officially instituting 4 pm “Potato Chip/Popcorn Happy Hour” has been a big hit.
That, along with officially instituting 4 pm “Potato Chip/Popcorn Happy Hour” has been a big hit.
One possible
explanation is that unlike mealtime, snack time comes with a song (that Ciel learned in preschool).
"Snack time, snack time, I'm so hun-gry,
Table, table, here I come..."
(You've been spared the full rendition, as the Caramelized Onion and Chorizo potato chips interfered with the live video performance.)
"Snack time, snack time, I'm so hun-gry,
Table, table, here I come..."
But, the more likely draw
is the accompanying G&T’s and/or beer tastings.
Hard to blame them for that.
