Australia Day Lammies

I am proud to be an Australian. I think that my county is a beautiful one, with beautiful landscapes, animals, cities, waters, flora, food and people. Some of my favorite things about Australia include:

• Our flag. I really like the Aussie flag. I guess the powers that be said that if we're getting a really bad national anthem, we should get a nice flag to compensate. 
• Australian bluntness. I could not imagine calling my boss 'sir' at work. Or having to hide my opinions and defer to the natural order of seniority. Aussies tell it like it is. Go us! 
• Multiculturism. Being a closet asianophile (maybe not so closeted) i love that we have such diversity in our city centres. This is something we need to realize and embrace, because at the moment, we're not doing a good job here. 
• Australian food. Tim tams. Vegemite. Lamingtons. Cherry Ripe bars. Pavlova. Meat pie and sauce. Barbeques. Not only to we have all of these daggy things, but we have amazing examples of every other cuisine, all over the place.

This recipe is what Australia Day would be all about... if it were designed by the gay director of a Rock Eisteddford act.

Rich Tomato & Capsicum Gazpacho with Garlic Croutons

Some people really don't like the idea of cold soups, but once you try them, you'll love them! The important thing to remember is that seasoning for cold soups is different - your sensitivity to sourness and salt is reduced, so you need to be a bit more heavy handed with these ingredients. It's so refreshing on a summer evening to tuck into a refreshing chilled soup, particularly utilizing the delicious juicy red tomatoes that abound at the moment.

Finely Chopped Tuna on Rice

I've been on a slight health kick lately, probably subconsciously linked to new years resolutions! But also, the summery weather has just been calling out to me for fresh produce and evening jogs through Hawthorn. So despite the posting of sweets and other goodies, my diet has been largely composed of veges and unprocessed foods. Like this!

Before cooking this dish i had been going weeks with a craving for tuna sashimi. But how does one make an entire meal out of raw fish? An appetizer alone was not going to satisfy me, and when i tried to get a table at Kenzan@GPO there was no seats available!

Fear not, i found this fantastic recipe from Neil Perry on the Cuisine website. This i believe is the first Neil Perry recipe i've ever cooked (well, adapted), and i am happy to say that i'm not in the least disappointed. This meal was so fresh and zingy, and really luxurious but healthy at the same time. Highly recommended to anyone who likes sashimi and a bit of spice!

Butterscotch Blondie Bars

Palak Paneer (and how to make paneer)

I made cheese! Wohoo! I love activities where in cooking where i can make the components that you're so used to buying ready made. It adds another level to the care and control you have over a dish. And in this case, paneer is so cheap and so easy to make, I'm sure it, or other home made cheeses, will appear in other recipes down the line.

Palak Paneer is a vegetarian curry using paneer instead of meat, and with spinach as the basis for the sauce. Paneer has a taste and texture similar to firm ricotta (in fact this whole dish rings of cannelloni filling to me); as such, it acts in this dish as a conveyor of the sauce's flavor rather than as a distinct flavoring element of its own.

Happy cheese making!