It goes against my grain and the ideals of this blog to talk about politics. In my world, any conversation regarding politics that lasts more than five minutes is a waste of time. I respect and recognize the significance of the political system that I was serendipitously born into. When it comes to issues that are important to me I exercise my right and rock the vote and in 2008 I took the necessary steps required for an American expat to vote in our last Presidential election.
It’s not so much the topic of politics that perturbs me but the complaining that inevitably accompanies it. Politics and sports are one and the same in this regard. If your team loses, get over it! Who cares who played a crappy game or made a bad call – what’s done is done and all you can do is continue to back your team and hope that they will come out on top in the next match. Besides, even in a democracy there is never going to be a leader that satisfies all his or her people so why complain if perfection is impossible.
HOWEVER. Something happened this week in Australian politics that’s quite monumental and to me very bizarre so I felt the urge to address it. I thought I had a decent grasp on the Australian political system but clearly I did not.
Some mornings the bedroom TV is switched on after the alarm goes off in an effort to procrastinate getting out of bed and going to work. This Thursday was one of those days. Shane flipped on the TV and started watching our favorite morning news program, Today. I was still half asleep and in a daze so when I noticed that the entire morning program had been dedicated to the political coup that was soon to see a change in Prime Ministers I thought it was a dream.
Apparently, the previous day the Labor Party, the political party currently in charge, had decided they weren’t happy with their current leader and PM, Kevin Rudd, and wanted to see Deputy PM, Julia Gillard take his place. So as it goes, that morning a ballot was cast in Parliament and before the day was done Australia had its first female Prime Minister. “How can they do that?” I said to Shane. I knew that Rudd’s approval rating had been plummeting but as I’ve already established, people will grumble. It’s not like he had an affair with an intern or embezzled money, people just simply weren’t happy. What I quickly learned was that when an election is held approximately every four years, the people aren't voting for a person but are voting for a party, most likely either the Labor (left) or Liberal (right) party. Whomever is leader of the winning party at the time of election becomes the new PM. The leader of the losing party takes on the title Leader of the Opposition. Therefore, the power ultimately lies within the cabinet of the party, not the public. Undoubtedly, people’s votes are swayed by who is the leader of each party at the time of election but it’s not guaranteed that that person will remain in power. In fact, there are a lot of rumblings that with a new election on the horizon the Labor party was unsure that their current leader would be able to keep them in power for the next term so they got rid of him.
There you have it. Australia has its first female Prime Minister. She’s also a red head (“ranga”, “ginger”) which is drawing just as much attention as her status as a female. On top of this she is also foreign born (Welsh by birth and immigrated to Australia at the age of three) and the first Prime Minister who is not and has never been married. However, she does have a de facto spouse whom she has cohabitated with for the past three years. They met when he was a hairdresser at her salon in Melbourne. A fact that I find charming.
The initial polls are positive; it looks like she may after all help the Labor party retain their status on top in the next election. But, give it time, soon they’ll find something to nag about. I promise this is the last you’ll hear from me on politics.
Sunday, June 27, 2010
Monday, June 21, 2010
Wine, chocolate and other indulgences in Margaret River
We were well overdue for a weekend "down south." For weeks, no months actually, we’d been talking about spending a night down in Margaret River, sans Bronson who would stay with Shane’s parents. In the 10th hour (not quite the 11th but somewhere around the 10th) we booked a room for Saturday night and locked it in. Really, we had no excuse not to. Staying in Perth for the weekend would most likely see us landing a spot on our couch rather than a spot in the social pages of Sunday’s paper.
The town of Margaret River is 280 kilometers (175 miles) south of Perth and a three hour drive. The main street of town (and that's all you get) is less than a mile long and reminds me of the mountain towns of Colorado but with surf shops in place of ski shops. It’s charming, sophisticated, trendy, and full of surfing vagabonds. But, the town itself is not the attraction, it’s the entire Margaret River Region with its diverse range of tourist delights that make it a popular weekend get-away for us city dwellers. The region encompasses the land between Cape Naturaliste on the north and Cape Leeuwin on the south. The particularly adventurous can hike the 135 kilometer (84 mile) Cape to Cape track along the Indian Ocean. We chose to cover this region in the comfort of our car along Caves Road which also goes from Cape to Cape.
The top attraction in Margaret River is its wineries. The first vines were planted in 1967, in 1996 the wine region was officially registered, and today it’s the home of over 100 wineries, most of them with cellar doors open to the public. Another famous attraction is its enormous surfing waves. Margaret River attracts surfers from around the globe and has been home to several pro surfing competitions.
But there’s more! The limestone coast hides around 350 caves, 4 of them which are open to the public for tours. These caves are overshadowed by the area’s other attractions but are awe- inspiring and definitely worth a visit. And after you’ve sampled the last glass of wine, there’s always whale watching. Each winter Humpback and Southern Right Whales travel from the frozen waters of Antarctica to the warmer shores of Australia. Tour operators provide boat tours for an up close and personal experience or you can sit on the beach and watch as they leap and frolic in the distance. Did I mention the locally grown olives, gourmet foods, beautiful Karri forests with 60 meter canopies, and yes, there is an actual Margaret River winding its way through rolling hills out into the Indian Ocean.
We wanted to sample it all in less than 48 hours and I must say my trip left me wanting more and suggesting to Shane that we should spend a month or so immersing ourselves in all it has to offer...after we win that 40 million lotto jackpot tomorrow night.
We left Perth around 9am, arriving in town just in time for lunch at the popular Margaret River Bakery. We then decided to head down to the southern point that is Cape Leeuwin where the Indian and Southern Oceans meet. We were hoping to spot some whales but either we were too impatient or there were none around. It was a completely respectable hour to start drinking wine so we hit up two wineries, one of which was also a farm shop and relaxed on their patios on a beautiful winter’s day.
Our home for the night was the Loaring Place Bed and Breakfast. A lovely B&B off Caves Road tucked away in the bush with four guest rooms. A steal at $185 a night during this slow time of year. But before heading to the B&B we stopped by the Margaret River Venison Shop for some dried meats. We really wanted to have dinner at one of the wineries. Only a few of the larger wineries serve dinner and instead many serve lunch or “nibbles” during the day. We ate at Leeuwin Estate which took us down dark windy roads that opened up to the beautiful winery with its small restaurant. It was a perfect setting.
Although many of the wineries open at 10am on a Sunday, we needed to ease into our wine tasting so we did a one hour tour of Lake Cave that morning. I learned many fascinating things about caves and being exposed to millions of years of history made me feel very small. We then had lunch at the Bootleg Brewery, yes there are also local brewers in Margaret River, before hitting up a couple more wineries, then the Providore Farm Shop and the Margaret River Chocolate Company.
When it came time to make our way back to Perth we drove though some tiny beach towns and also the popular beach destinations of Dunsborough and Busselton. We returned home with deer, emu, and kangaroo sausages, sundried pears and plums, various types of chocolates, raw unprocessed honey, vanilla figs and about an extra kilo on our waistlines.
Although Margaret River attracts both interstate and international tourists, its isolation no doubt keeps some travelers at bay. Perth is so damn isolated that a return airline ticket from the east coast is around $500 AUD on average and a 4.5 hour flight and then you still have to get to Margaret River. I’m not complaining. I’m happy to keep it all to ourselves in WA.
The town of Margaret River is 280 kilometers (175 miles) south of Perth and a three hour drive. The main street of town (and that's all you get) is less than a mile long and reminds me of the mountain towns of Colorado but with surf shops in place of ski shops. It’s charming, sophisticated, trendy, and full of surfing vagabonds. But, the town itself is not the attraction, it’s the entire Margaret River Region with its diverse range of tourist delights that make it a popular weekend get-away for us city dwellers. The region encompasses the land between Cape Naturaliste on the north and Cape Leeuwin on the south. The particularly adventurous can hike the 135 kilometer (84 mile) Cape to Cape track along the Indian Ocean. We chose to cover this region in the comfort of our car along Caves Road which also goes from Cape to Cape.
The top attraction in Margaret River is its wineries. The first vines were planted in 1967, in 1996 the wine region was officially registered, and today it’s the home of over 100 wineries, most of them with cellar doors open to the public. Another famous attraction is its enormous surfing waves. Margaret River attracts surfers from around the globe and has been home to several pro surfing competitions.
But there’s more! The limestone coast hides around 350 caves, 4 of them which are open to the public for tours. These caves are overshadowed by the area’s other attractions but are awe- inspiring and definitely worth a visit. And after you’ve sampled the last glass of wine, there’s always whale watching. Each winter Humpback and Southern Right Whales travel from the frozen waters of Antarctica to the warmer shores of Australia. Tour operators provide boat tours for an up close and personal experience or you can sit on the beach and watch as they leap and frolic in the distance. Did I mention the locally grown olives, gourmet foods, beautiful Karri forests with 60 meter canopies, and yes, there is an actual Margaret River winding its way through rolling hills out into the Indian Ocean.
We wanted to sample it all in less than 48 hours and I must say my trip left me wanting more and suggesting to Shane that we should spend a month or so immersing ourselves in all it has to offer...after we win that 40 million lotto jackpot tomorrow night.
We left Perth around 9am, arriving in town just in time for lunch at the popular Margaret River Bakery. We then decided to head down to the southern point that is Cape Leeuwin where the Indian and Southern Oceans meet. We were hoping to spot some whales but either we were too impatient or there were none around. It was a completely respectable hour to start drinking wine so we hit up two wineries, one of which was also a farm shop and relaxed on their patios on a beautiful winter’s day.
Our home for the night was the Loaring Place Bed and Breakfast. A lovely B&B off Caves Road tucked away in the bush with four guest rooms. A steal at $185 a night during this slow time of year. But before heading to the B&B we stopped by the Margaret River Venison Shop for some dried meats. We really wanted to have dinner at one of the wineries. Only a few of the larger wineries serve dinner and instead many serve lunch or “nibbles” during the day. We ate at Leeuwin Estate which took us down dark windy roads that opened up to the beautiful winery with its small restaurant. It was a perfect setting.
Although many of the wineries open at 10am on a Sunday, we needed to ease into our wine tasting so we did a one hour tour of Lake Cave that morning. I learned many fascinating things about caves and being exposed to millions of years of history made me feel very small. We then had lunch at the Bootleg Brewery, yes there are also local brewers in Margaret River, before hitting up a couple more wineries, then the Providore Farm Shop and the Margaret River Chocolate Company.
When it came time to make our way back to Perth we drove though some tiny beach towns and also the popular beach destinations of Dunsborough and Busselton. We returned home with deer, emu, and kangaroo sausages, sundried pears and plums, various types of chocolates, raw unprocessed honey, vanilla figs and about an extra kilo on our waistlines.
Although Margaret River attracts both interstate and international tourists, its isolation no doubt keeps some travelers at bay. Perth is so damn isolated that a return airline ticket from the east coast is around $500 AUD on average and a 4.5 hour flight and then you still have to get to Margaret River. I’m not complaining. I’m happy to keep it all to ourselves in WA.
Karri Forest
a Margaret River Winery
Lake Cave (with a cow from the cow parade hanging over it)
watching surfers
Sunday, June 13, 2010
Hankerin' for some curry
It wasn’t just the history and culture that drew us to Asia for our honeymoon – it was the food! Over the course of twelve days we ate our way through five countries. Pizza, what’s that? Turkey sandwich, does that come with bread? McDonalds, well, yes we did have McDonalds breakfast in Japan. The idea of salty fish and rice with my coffee didn’t sound right so we made an exception for our breakfasts. Otherwise, every lunch and dinner for twelve days was local cuisine. Exacerbating our gluttony was the fact that four out of the five countries were incredibly cheap – Malaysia, Cambodia, Vietnam and Thailand, all cheap. A main course at a good restaurant was around $4 USD so we usually ordered an appetizer or two, maybe a soup, three main dishes and there was always room for dessert.
On the last night of our honeymoon we wandered into an exotic looking restaurant in Bangkok – strolling musicians, lush palms, candles abound - a perfect way to end the honeymoon. The menu was international fare. The rack of lamb and mashed potatoes was too tempting for Shane to turn down. He was ready for a change. I stuck with a coconut curry dish, appropriately served in a coconut.
Shane spent the nine hours of travel the following day shivering and nauseous. I thought for sure they’d pull him aside for Swine Flu. Then the following day, it hit. Bali belly. A full week of shuffling between the sofa and the toilette. It must have been the lamb. When in Rome, stick to the pasta. I was fine, and two days later off on a plane for Sydney leaving Shane home alone under Bronson’s care.
Now that I’ve left you with that image, I thought I’d share one of our favorite Asian dishes at the moment. This is a slight variation of Aussie Chef Curtis Stone’s recipe. It’s easy, healthy, gluten free, and very yummy!
Curry Delight
2 tbsp olive oil
½ medium red onion, thinly sliced
2 garlic cloves, finely chopped
1 carrot, cut into medium dice
1 chicken breast, cut into pieces (optional)
2 cups of mushrooms, quartered
1 ½ tbsp mild curry powder
12 oz light coconut milk
1 cup of small broccoli florets or broccoli pieces
2 cups of baby spinach leaves
2 spring onions, thinly sliced (green onion)
1 cup basmati rice, cooked to serve
1 lime, cut into wedges to serve
Add oil to a large saucepan or wok
Add chicken till partially cooked
Add onion, stirring often for 2 minutes
Add garlic and carrot, cook for 5 minutes
**do not allow anything to brown
Add mushroom, cook for 2 minutes
Add curry, cook for 2 minutes
Stir in coconut milk and bring to a simmer
Add broccoli and cook for 3 minutes or till tender
Fold in spinach
Dish out curry over rice in a bowl
Garnish with spring onions and lime
Serves a family of 4, 3 adults, or just Shane and I
If you add chicken then cut back in veggies to your liking.
I use an all-natural coconut milk and basmati rice because it has a low glycemic index.
Eat up!
On the last night of our honeymoon we wandered into an exotic looking restaurant in Bangkok – strolling musicians, lush palms, candles abound - a perfect way to end the honeymoon. The menu was international fare. The rack of lamb and mashed potatoes was too tempting for Shane to turn down. He was ready for a change. I stuck with a coconut curry dish, appropriately served in a coconut.
Shane spent the nine hours of travel the following day shivering and nauseous. I thought for sure they’d pull him aside for Swine Flu. Then the following day, it hit. Bali belly. A full week of shuffling between the sofa and the toilette. It must have been the lamb. When in Rome, stick to the pasta. I was fine, and two days later off on a plane for Sydney leaving Shane home alone under Bronson’s care.
Now that I’ve left you with that image, I thought I’d share one of our favorite Asian dishes at the moment. This is a slight variation of Aussie Chef Curtis Stone’s recipe. It’s easy, healthy, gluten free, and very yummy!
Curry Delight
2 tbsp olive oil
½ medium red onion, thinly sliced
2 garlic cloves, finely chopped
1 carrot, cut into medium dice
1 chicken breast, cut into pieces (optional)
2 cups of mushrooms, quartered
1 ½ tbsp mild curry powder
12 oz light coconut milk
1 cup of small broccoli florets or broccoli pieces
2 cups of baby spinach leaves
2 spring onions, thinly sliced (green onion)
1 cup basmati rice, cooked to serve
1 lime, cut into wedges to serve
Add oil to a large saucepan or wok
Add chicken till partially cooked
Add onion, stirring often for 2 minutes
Add garlic and carrot, cook for 5 minutes
**do not allow anything to brown
Add mushroom, cook for 2 minutes
Add curry, cook for 2 minutes
Stir in coconut milk and bring to a simmer
Add broccoli and cook for 3 minutes or till tender
Fold in spinach
Dish out curry over rice in a bowl
Garnish with spring onions and lime
Serves a family of 4, 3 adults, or just Shane and I
If you add chicken then cut back in veggies to your liking.
I use an all-natural coconut milk and basmati rice because it has a low glycemic index.
Eat up!
Monday, June 7, 2010
In the garden
It’s a long weekend in WA thanks to today’s public holiday, Foundation Day. Foundation Day celebrates the arrival of the first European settlers to Western Australia in 1829. They made their home in the Swan River Colony which today is known as Perth.
Our original plan for the long weekend was to spend a night in Margaret River which is three hours south of Perth - touring the wineries, eating good food, and relaxing. We sold our 4WD last week and purchased a new one. We had hoped to take possession of our new car prior to the weekend for an inaugural road trip but that didn’t happen so we decided to leave the trip for another weekend.
Our original plan for the long weekend was to spend a night in Margaret River which is three hours south of Perth - touring the wineries, eating good food, and relaxing. We sold our 4WD last week and purchased a new one. We had hoped to take possession of our new car prior to the weekend for an inaugural road trip but that didn’t happen so we decided to leave the trip for another weekend.
In lieu of a lovely get away to Margaret River we did odd jobs around the house, went for a couple long runs, did some reading, ate good food anyway, and just hung out. It was warm and sunny yesterday and with nothing else pertinent on the agenda I decided to start that fruit and vegetable garden I’ve been contemplating for the past few months.
Winter is the wettest time of year and temps very rarely get to freezing which makes year round gardening quite easy. For a couple of reasons, I decided to stick to plants that do well in containers. First off, we live in a rental home so no point investing in anything that’s permanent and takes a long time to mature. Secondly, I have no idea how Bronson will react to the fruits and veg. What I do know is that his urine is lethal to the grass so selecting a large pot that’s higher than his raised leg is essential.
A basic herb garden seemed like a good place to start and apparently herbs are quite hardy which means less of a chance that I will kill them. The herbs I selected were basil (or "ba-zil" with a short “a” in these parts), oregano (“or-ri-gah-no” as opposed to “or-reg-ano”), thyme, coriander and mint. But, I wanted to be more ambitious than just herbs so I also selected spring onion (green onion), roma tomatoes, and strawberries. I had four large pots to work with so herbs 1-4 went in a pot together, the strawberries and the mint in another and the tomatoes and spring onion in a third. Aside from the herbs, I have no idea how the other four will do as companions but if they appear to not be getting along then I’ll just have to separate them. The fourth pot will remain empty as a spare room just in case.
Fortunately, this is a relatively inexpensive project. I purchased them all as seedlings at $3.50 a piece, along with three bags of organic soil at $12 a pop. Eventually, I’ll need to invest in some fertilizer. The large pots came courtesy of the rental home so if my project fails miserably, I’m only out $64. We eat a ton of spring onion and tomato and I love strawberries so hopefully by the end of winter our grocery list will be a bit smaller!
Tuesday, June 1, 2010
'tis the seasons
Today is the first day of winter. I know what you’re thinking. The solstice isn’t until the 21st of the month. I can’t tell you why, but in Australia the seasons change on June 1st, September 1st, December 1st and well, you get the point. Today’s weather outlook is sunny and a high of 66 degrees farenheight. If I were a weather professional (which I may have been in a past life) I’d sum up Perth’s seasons as such. Summer -dry, damn hot, not a cloud in sight, every day. Autumn -pretty much like summer but only 80 degrees instead of 100 and the odd cloud or passing shower. Winter- 60’s, a lot of rain after months of no rain. Spring- pretty much like autumn.
It’s green year round aside from the odd deciduous tree. The other evening Shane, Bronson and I were walking back from the foreshore. It was the end of a beautiful day and we passed a maple tree in someone’s yard. The smell of freshly dropped leaves caught my attention so I took a moment with the sunset against my back and the cool air tousling my hair to admire the orange and yellow leaves. Shane stopped, asked what the hell I was doing and I said, “this is autumn to me.” Very clearly, it did not elicit the same response for him. The sights, smells and sounds of my youth are much different to his and it’s funny for me to think of us as children living very different lives.
In Perth you’re constantly aware of the temperature outside because hot or cold, you can’t escape it. This is because many homes do not have ducted air conditioning or heating. In the summer, your house is incredibly hot and in winter, even a 60 degree day can make a poorly insulated home very cold. Only newer model homes have heating and cooling and that’s if you can afford it. What many people do have is a wall mounted unit that serves to heat or cool one room in the house, most typically the living area. When it’s 110 outside, Shane and I will sleep in the living area with the wall unit blasting and in the winter we are snuggled up to the gas heater in layers of clothing. For Bronson, this translates to sleeping on his back, all fours in the air during summer and snuggled up in a ball, nose in tail in the winter.
A Canadian friend who has lived in Australia for several years once commented that the coldest he’s been was in his house, in Perth, during the winter. A Canadian, people! I mean, I have yet to visit Canada but I lived in Chicago for 5 years and I imagine it’s something like that.
These are the memories of Shane’s youth. Everyone huddled by a portable heater in the winter and sleeping in a bed of sweat in the summer. It’s been an adjustment I admit. Back home people will flip the switch of their heating and air conditioning without a second thought and sometimes they’ll use both in the same day. You can always escape the weather in the comfort of your own home.
Living as one with the elements has its advantages. Your gas and electricity bills don’t take a beating and saving all that energy must be good for the environment. I should also add that many people don’t have a clothing dryer or dishwasher. All our clothes hang out on a clothing line. Shane had to give me a few tips on appropriate peg (clothing pin) usage and I can now pretty much predict with certainty what time my clothes will dry based on the time of year and time of day. I thought my first apartment out of college would be the only time I’d live without a dishwasher. Shane hates my method of cleaning the dishes. I waste way too much water and my soap to water ratio doesn’t produce the appropriate amount of suds which is why I’m in charge of cooking and he’s in charge of dishes.
I’m no saint by any means, but I do try. I recycle, shut down my computer at night, and turn off the sink when brushing my teeth. But, when sweating my butt off and given the opportunity to keep cool at the expense of a few bucks and a bit of electricity, that’s exactly what I’ll do. However, some day when I’m reintroduced to the luxury of ducted air conditioning and modern appliances I’ll think twice before flipping the switch; partly because it’s not so bad going without those amenities and it’s better for our planet. But also because I’ll get some gentle encouragement from my husband who has managed to survive a lifetime without them, in which my response will be that the money saved from not running the air con will be spent on a new shirt…which I will dry on the clothing line.
It’s green year round aside from the odd deciduous tree. The other evening Shane, Bronson and I were walking back from the foreshore. It was the end of a beautiful day and we passed a maple tree in someone’s yard. The smell of freshly dropped leaves caught my attention so I took a moment with the sunset against my back and the cool air tousling my hair to admire the orange and yellow leaves. Shane stopped, asked what the hell I was doing and I said, “this is autumn to me.” Very clearly, it did not elicit the same response for him. The sights, smells and sounds of my youth are much different to his and it’s funny for me to think of us as children living very different lives.
In Perth you’re constantly aware of the temperature outside because hot or cold, you can’t escape it. This is because many homes do not have ducted air conditioning or heating. In the summer, your house is incredibly hot and in winter, even a 60 degree day can make a poorly insulated home very cold. Only newer model homes have heating and cooling and that’s if you can afford it. What many people do have is a wall mounted unit that serves to heat or cool one room in the house, most typically the living area. When it’s 110 outside, Shane and I will sleep in the living area with the wall unit blasting and in the winter we are snuggled up to the gas heater in layers of clothing. For Bronson, this translates to sleeping on his back, all fours in the air during summer and snuggled up in a ball, nose in tail in the winter.
A Canadian friend who has lived in Australia for several years once commented that the coldest he’s been was in his house, in Perth, during the winter. A Canadian, people! I mean, I have yet to visit Canada but I lived in Chicago for 5 years and I imagine it’s something like that.
These are the memories of Shane’s youth. Everyone huddled by a portable heater in the winter and sleeping in a bed of sweat in the summer. It’s been an adjustment I admit. Back home people will flip the switch of their heating and air conditioning without a second thought and sometimes they’ll use both in the same day. You can always escape the weather in the comfort of your own home.
Living as one with the elements has its advantages. Your gas and electricity bills don’t take a beating and saving all that energy must be good for the environment. I should also add that many people don’t have a clothing dryer or dishwasher. All our clothes hang out on a clothing line. Shane had to give me a few tips on appropriate peg (clothing pin) usage and I can now pretty much predict with certainty what time my clothes will dry based on the time of year and time of day. I thought my first apartment out of college would be the only time I’d live without a dishwasher. Shane hates my method of cleaning the dishes. I waste way too much water and my soap to water ratio doesn’t produce the appropriate amount of suds which is why I’m in charge of cooking and he’s in charge of dishes.
I’m no saint by any means, but I do try. I recycle, shut down my computer at night, and turn off the sink when brushing my teeth. But, when sweating my butt off and given the opportunity to keep cool at the expense of a few bucks and a bit of electricity, that’s exactly what I’ll do. However, some day when I’m reintroduced to the luxury of ducted air conditioning and modern appliances I’ll think twice before flipping the switch; partly because it’s not so bad going without those amenities and it’s better for our planet. But also because I’ll get some gentle encouragement from my husband who has managed to survive a lifetime without them, in which my response will be that the money saved from not running the air con will be spent on a new shirt…which I will dry on the clothing line.
Sunday, May 30, 2010
Kangaroo, it's what's for dinner.
The times when Shane and I do our weekly grocery shopping as a team he tackles the meat section and I dominate the remainder of the grocery store. Shortly after moving to Australia he introduced me to a new category of meat, the marsupial, or macropod to be exact. There isn’t much I leave off my dinner plate but I’m sure you can understand my trepidation.
The meat isle at your local Coles or Woolworths (not to be confused with the US Woolworths) looks something like this: beef, lamb, pork, poultry and mince as in ground meat. Tucked away at the end of the isle, next to the minced dog meats, you’ll find kangaroo in the form of roasts, fillets and even “kanga bangas” (that’s kangaroo sausages for you Yankees). All this might lead the uninformed shopper to believe that kangaroo is crap and you’re better off leaving it for the mutt.
Au contraire! Kangaroo, when cooked properly, is da-licious! When overcooked, it can be a bit tough and gamey and it’s no good as a leftover. But when kept a bit pink in the middle it’s tender, juicy and perfectly tasty. Shane will only eat red meat a bit pink. To quote my high school swim coach he prefers his meal “crying for its mama” so our kangaroo is never overcooked but don’t worry, it’s definitely dead.
The buck doesn’t stop there. Kangaroo is healthy, environmentally friendly and affordable. It’s high in protein with less than 2% fat and in addition to a myriad of essential vitamins and nutrients it has a high concentration of conjugated linoleic acids (CLA) which have anti-carcinogenic and anti-diabetic properties and can reduce obesity and atherosclerosis.
Kangaroos are not farm-raised. Commercial meat comes from the wild and eating kangaroo over other types of meat can help reduce greenhouse gas emissions because, unlike sheep and cattle, kangaroos produce very little to no methane gas. But, I’m going to stop here because I’m no expert in this area. All I know is that it’s cheaper than most meats and in an expensive city within an expensive country that leaves me feeling pretty chuffed.
But when considering the above, it’s surprising that most Australians don’t incorporate kangaroo into their diet. A 2008 survey found that less than 15% of Australians eat kangaroo no more than four times a year and only 50% had even tried it. I can attest to this first hand. Most of our friends and family do not eat kangaroo. Aside from indigenous Australians who have been eating it for thousands of years, it’s a relatively new option in the Australian diet and nationally first became legal for human consumption in 1993. Maybe it’s the thought of eating a national (rather adorable) icon or concerns expressed by animal welfare advocates that don’t agree with the culling of a wild animal or environmentalists who say it will disrupt the ecosystem.
With that being said, you don’t hear much of a fuss about people culling kangaroos; when it’s done humanely of course. Kangaroos are sometimes seen as a pest and many Australians would be lucky to make it a lifetime without destroying one with their car…or should I say, it destroying their car. I once witnessed a suffering, recently hit kangaroo on the side of the road, and based on my personal experience, humane culling would be a much better way to go. Besides, the commercial kangaroo industry is government regulated with a 2010 culling quota of just over 4 million and an estimated total population somewhere around 35 million. Keep in mind Australia’s human population is only 22 million. You do the math.
I suppose asking people to add deer to their grocery list in the US would elicit a similar response, or should I say lack their of. People are happy to stick to their staple chicken, beef, chicken, fish, chicken, pork diet, or sometimes, no meat at all. But, I have to say, I don’t mind adding a marsupial to the menu from time to time.
In case you’d like to learn more, I found the following links particularly interesting:
Eating kangaroos could reduce emissions
Commercial kangaroo harvest quotas
Eating kangaroo - the real Aussie meat
The meat isle at your local Coles or Woolworths (not to be confused with the US Woolworths) looks something like this: beef, lamb, pork, poultry and mince as in ground meat. Tucked away at the end of the isle, next to the minced dog meats, you’ll find kangaroo in the form of roasts, fillets and even “kanga bangas” (that’s kangaroo sausages for you Yankees). All this might lead the uninformed shopper to believe that kangaroo is crap and you’re better off leaving it for the mutt.
Au contraire! Kangaroo, when cooked properly, is da-licious! When overcooked, it can be a bit tough and gamey and it’s no good as a leftover. But when kept a bit pink in the middle it’s tender, juicy and perfectly tasty. Shane will only eat red meat a bit pink. To quote my high school swim coach he prefers his meal “crying for its mama” so our kangaroo is never overcooked but don’t worry, it’s definitely dead.
The buck doesn’t stop there. Kangaroo is healthy, environmentally friendly and affordable. It’s high in protein with less than 2% fat and in addition to a myriad of essential vitamins and nutrients it has a high concentration of conjugated linoleic acids (CLA) which have anti-carcinogenic and anti-diabetic properties and can reduce obesity and atherosclerosis.
Kangaroos are not farm-raised. Commercial meat comes from the wild and eating kangaroo over other types of meat can help reduce greenhouse gas emissions because, unlike sheep and cattle, kangaroos produce very little to no methane gas. But, I’m going to stop here because I’m no expert in this area. All I know is that it’s cheaper than most meats and in an expensive city within an expensive country that leaves me feeling pretty chuffed.
But when considering the above, it’s surprising that most Australians don’t incorporate kangaroo into their diet. A 2008 survey found that less than 15% of Australians eat kangaroo no more than four times a year and only 50% had even tried it. I can attest to this first hand. Most of our friends and family do not eat kangaroo. Aside from indigenous Australians who have been eating it for thousands of years, it’s a relatively new option in the Australian diet and nationally first became legal for human consumption in 1993. Maybe it’s the thought of eating a national (rather adorable) icon or concerns expressed by animal welfare advocates that don’t agree with the culling of a wild animal or environmentalists who say it will disrupt the ecosystem.
With that being said, you don’t hear much of a fuss about people culling kangaroos; when it’s done humanely of course. Kangaroos are sometimes seen as a pest and many Australians would be lucky to make it a lifetime without destroying one with their car…or should I say, it destroying their car. I once witnessed a suffering, recently hit kangaroo on the side of the road, and based on my personal experience, humane culling would be a much better way to go. Besides, the commercial kangaroo industry is government regulated with a 2010 culling quota of just over 4 million and an estimated total population somewhere around 35 million. Keep in mind Australia’s human population is only 22 million. You do the math.
I suppose asking people to add deer to their grocery list in the US would elicit a similar response, or should I say lack their of. People are happy to stick to their staple chicken, beef, chicken, fish, chicken, pork diet, or sometimes, no meat at all. But, I have to say, I don’t mind adding a marsupial to the menu from time to time.
In case you’d like to learn more, I found the following links particularly interesting:
Eating kangaroos could reduce emissions
Commercial kangaroo harvest quotas
Eating kangaroo - the real Aussie meat
Thursday, May 27, 2010
Ripe for the Pickin'
When Shane and I moved into our rental home three months ago (in fact our third rental home in 17 months) it ticked most boxes. Great proximity to city and beach – big tick for all! Large garage for Shane and his toys – big tick for some. Backyard for Bronson and his massive dumps – he has no idea how spoiled he is tick.
Finding a house in suburban Perth with a yard much bigger than the bathroom can be a challenge but we managed to find one with a yard larger than the home itself. Size aside, it’s rather barren and actually quite dull but not nearly as dull as the “wet areas” aka kitchen and bathroom (now you know who didn’t get to tick any boxes in this process).
Last week while looking out the window of our sad kitchen I noticed Bronson all flustered in the backyard. Something had distracted him from his usual sunbathing and poo sniffing and it was birds. This wasn’t the first time in recent days that he had protected his territory from menacing pigeons and magpies, chasing them along the fence until they moved onto the next yard.
The main feature of this animal show lie in the far corner of the yard - all by its lonesome amongst Bronson’s landmines and dead patches of grass beholds a tree of one of Western Australia’s most precious fruits - the olive. Lucky for me, because I love the damn things. The rogue backyard olive tree in these parts of the country is not entirely unusual. We had a couple olive trees at our last house but I never really gave them a second look. It’s autumn which means olive picking season, the olives are ripe and falling from the tree therefore attracting the attention of Bronson’s winged adversaries. Wait. We have an olive tree. The olives are ripe. I’m letting the birds get first pick. My newfound interest in agriculture told me to take advantage of this situation.
We have a couple friends with olive farms, both of them about a 3 hours drive south of Perth. Last year we helped out at one of these farms the day after an 80’s themed party at the other farm (but that’s a whole other story). Our hangovers, and the innate desire to just get home on a Sunday afternoon after a weekend away, prevented us from being much help. However, my boozy brain did absorb a couple facts about olives. Although there are different varieties of olives, it’s not based on color. A green olive is just an olive that isn’t yet ripe. Once it’s ripe it goes black (or purple) and in order to eat it, it must first be fermented to get rid of its naturally bitter taste. Also, the first press of an olive is extra virgin olive oil and subsequent presses are just plain olive oil, essentially.
Recalling last year’s lesson in olives I decided to ask one of these olive farm friends for advice on how I can get my olives from the tree to my mouth. In order to protect his privacy I’ll refrain from using his real name and will refer to him as Munch. Over Skype chat Munch told me to put the olives in a container filled with brine (which is a water consisting of 10% salt) and store them in a cool place such as the garage. Top up the brine weekly and you’ll have edible olives in, oh, about 2 months. What! Two months?! Despite the time factor, I was game.
On Sunday Shane went to the footy with his dad and I picked olives. With a plastic food container in hand and Labrador defender of the olive by my side, I went out for the first batch, slowly picking olives by the handful. Up to this point, Bronson had neglected to take cue from the birds and eat the olives himself. But, like a small child, he mimics his parent’s every move and seeing me take interest in the tree peaked his curiosity to what lie on the ground beneath it. No is not a word in his vocabulary and I wasn’t about to spend my peaceful olive picking time prying olives from his massive snout so I just let it go. Besides, isn’t he supposed to possess this canine instinct that tells him what plants of nature are edible and which are poisonous?
During the final batch, I went outside to gather up a few more olives. Between the kitchen and the back door I nearly walked into a regurgitated mess of olives. Bronson must have heard my WTF! and appeared looking at me like, “oh yeah, forgot to tell you about that.” If he’s lucky, he’ll get a taste of the real way olives are meant to be eaten…but he’ll have to wait another 6-8 weeks to find out.
Finding a house in suburban Perth with a yard much bigger than the bathroom can be a challenge but we managed to find one with a yard larger than the home itself. Size aside, it’s rather barren and actually quite dull but not nearly as dull as the “wet areas” aka kitchen and bathroom (now you know who didn’t get to tick any boxes in this process).
Last week while looking out the window of our sad kitchen I noticed Bronson all flustered in the backyard. Something had distracted him from his usual sunbathing and poo sniffing and it was birds. This wasn’t the first time in recent days that he had protected his territory from menacing pigeons and magpies, chasing them along the fence until they moved onto the next yard.
The main feature of this animal show lie in the far corner of the yard - all by its lonesome amongst Bronson’s landmines and dead patches of grass beholds a tree of one of Western Australia’s most precious fruits - the olive. Lucky for me, because I love the damn things. The rogue backyard olive tree in these parts of the country is not entirely unusual. We had a couple olive trees at our last house but I never really gave them a second look. It’s autumn which means olive picking season, the olives are ripe and falling from the tree therefore attracting the attention of Bronson’s winged adversaries. Wait. We have an olive tree. The olives are ripe. I’m letting the birds get first pick. My newfound interest in agriculture told me to take advantage of this situation.
We have a couple friends with olive farms, both of them about a 3 hours drive south of Perth. Last year we helped out at one of these farms the day after an 80’s themed party at the other farm (but that’s a whole other story). Our hangovers, and the innate desire to just get home on a Sunday afternoon after a weekend away, prevented us from being much help. However, my boozy brain did absorb a couple facts about olives. Although there are different varieties of olives, it’s not based on color. A green olive is just an olive that isn’t yet ripe. Once it’s ripe it goes black (or purple) and in order to eat it, it must first be fermented to get rid of its naturally bitter taste. Also, the first press of an olive is extra virgin olive oil and subsequent presses are just plain olive oil, essentially.
Recalling last year’s lesson in olives I decided to ask one of these olive farm friends for advice on how I can get my olives from the tree to my mouth. In order to protect his privacy I’ll refrain from using his real name and will refer to him as Munch. Over Skype chat Munch told me to put the olives in a container filled with brine (which is a water consisting of 10% salt) and store them in a cool place such as the garage. Top up the brine weekly and you’ll have edible olives in, oh, about 2 months. What! Two months?! Despite the time factor, I was game.
On Sunday Shane went to the footy with his dad and I picked olives. With a plastic food container in hand and Labrador defender of the olive by my side, I went out for the first batch, slowly picking olives by the handful. Up to this point, Bronson had neglected to take cue from the birds and eat the olives himself. But, like a small child, he mimics his parent’s every move and seeing me take interest in the tree peaked his curiosity to what lie on the ground beneath it. No is not a word in his vocabulary and I wasn’t about to spend my peaceful olive picking time prying olives from his massive snout so I just let it go. Besides, isn’t he supposed to possess this canine instinct that tells him what plants of nature are edible and which are poisonous?
During the final batch, I went outside to gather up a few more olives. Between the kitchen and the back door I nearly walked into a regurgitated mess of olives. Bronson must have heard my WTF! and appeared looking at me like, “oh yeah, forgot to tell you about that.” If he’s lucky, he’ll get a taste of the real way olives are meant to be eaten…but he’ll have to wait another 6-8 weeks to find out.
standing tall and proud
on the tree
sampling the produce
off to be fermented
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