Australia’s rich maritime history from ancient Aboriginal times through to surfing. A ferry from the Endeavour replica
deposited us at the cosmopolitan downtown Circular Quay. From here it’s only a hop to The Rocks where Australia's European settlement began in 1778 as an open-air jail. Today the renovated village of warehouses, sailors' homes, and dens of iniquity house are a unique blend of restaurants, boutiques and galleries centered around paved courtyards. On the prowl for sustenance, we snatched tasty pitas at the divine Baker’s Oven and I pocketed an apricot slice for snacking on the ferry home after a dazzling dash around the iconic Sydney Opera House.
Apricot Oat Slice
1½ cups whole meal flour ¾ cup quick cooking oats ¼ cup desiccated coconut ½ teaspoon baking powder 4 tablespoons honey 1 egg
1 cup dried apricots - diced extra desiccated coconut Soak apricots in water for an hour,
drain reserving liquid. Sift flour, add baking powder, sugar, coconut and oats. Mix in egg, honey and apricots. If mixture is dry add reserved apricot liquid. Press mixture into a lined pan then sprinkle with coconut. Bake at 325°F for 20 minutes. Cut into slices while warm.
Garry and Anne kindly offered to
host a BBQ to which they suggested we invite our Sydney acquaintances. That was easy for as John, as Brian Calvert from Furthur (formerly the Seattle Selene dealer) had just motored into town. For me it was a dive into my past. I’d lived in Sydney for numerous years and it was my sailing buddies that I wanted to reunite with. I was thrilled when Vanessa, whom I raced with on numerous Sydney-Hobart’s and Tiare, my inshore racing mate, both come to dinner. A lavish dinner party and an engaging night was had by all. As to the foodie highlights a five-star award goes to Anne’s soufflés although the Passtilla Nash prune and walnut log that graced the cheese board was such decadence that I’ve set about trying to crack its secret.
Anne’s Passionfruit Soufflés
¾ cup milk ¼ vanilla pod 2 egg yolks
4 tablespoons granulated sugar ⅓ cup plain flour pulp of 4 passionfruit 2 tablespoons whipped cream 6 egg whites pinch of cream of tatar confectioners sugar from shaker In a saucepan bring milk and vanilla
to a boil. Meanwhile, in a bowl, whisk egg yolks and 3 tablespoons sugar for 4 minutes. Mix in flour. Pour milk slowly into egg mixture, whisking well. Return mixture to pan on medium heat and whisk constantly until a thick custard forms, only a few minutes. Transfer custard to a bowl, whisk to make smooth. Allow to cool. Whisk in passionfruit and cream. In a bowl, beat egg whites and cream of tatar until stiff. Beat in remaining sugar. Gently fold egg into cream. Fill 6x3-inch soufflé molds; buttered and dusted with granulated sugar. Place on a baking sheet and cook in preheated oven at 300°F. After 5
License #0E32738
minutes increase temperature to 400°F. When soufflés are cooked, 12-18 minutes, remove, shake with confectioner’s sugar and serve immediately.
Prune and Walnut Log
12oz pitted prunes 12oz walnuts
¾ cup granulated sugar ¼ cup honey ⅓ cup lemon juice and zested rind In a saucepan combine sugar,
honey and lemon juice. Simmer until the temperature reaches a high hard ball stage, 250°F, then cool. In a food processor, chop prunes slightly, add syrup and chop a little. Transfer mixture to a bowl, mix in walnuts then form into a log shape. Bake 260°F for 30 minutes.
A site for inspiring recipes is
www.SydneyFishMarket.com.au and
www.WalkingCoastal.com.au makes sightseeing by foot a breeze.
Amanda is currently dodging the SPCZ on passage from the Cook Islands to Samoa via Niue and Tonga, check:
www.mahina.com
Lowtide
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