AUSTRALIA DAY BLOG HOP
One of my favorite holidays in the year is Australia Day.
When we made the scary move to this wonderful country, we arrived the day before Australians celebrated all things Oz and were totally captivated by what we saw. We were lucky enough to be staying with friends in Sydney and celebrated down at Darling Harbor.
Over twenty years later, we celebrate the day with gusto and awe. Awe that the country my dear husband loved to trek around in his teenage years, gave us the space to grow with our family and discover so many fabulous things. The beaches, the outback and the rainforest that is so typically Australian.
These are the very things that made me write my first book, Taming the Outback and still write outback stories today. I love getting to know the small towns where I set my stories, trying to find out more about my characters and why they do the things they do. Coming Home is my latest release and set in the Hunter Valley where we now live. The rolling green hills liberally dotted with vineyards and restaurants is a mecca for foodies and tourists alike. If you have the chance to visit Tocal Homestead, you will see why I fell in love with the house and based my story there.
The main things that attracted us to this country were the wide open spaces, the beaches which are just gorgeous and the people. There is such a huge range of nationalities calling Australia home. Which gets me to one of my favorite things, food. There are so many different cuisines out there because of our diverse culture we are spoilt for amazing dishes.
Australia Day for our family is all about relaxing and having a chilled out day. The main focus is on eating, drinking and swimming in the pool listening to Triple J's hottest 100. We have open house for anyone who wants to come and visit and food continuously on the go.
My signature dish is always available along with whatever we feel like cooking on the barbeque, because it is so popular and the one thing people ask me to make above all others.
Roasted Vegetable Salad.
Peel and slice the following before cutting into bite sized pieces.
Potatoes, pumpkin, sweet potato, red onions, capsicum and beetroot.
Splash some olive oil in a roasting pan and place into the oven until hot. Carefully add the vegetables and roast until just tender, tossing occasionally. Let cool slightly. Crumble a slice of Dutch Feta over the top of the vegetables followed by a liberal splash of balsamic vinegar.