Ramblings from An Australian Food Adventure

After a flurry of emails to friends and relatives, I am ready for another culinary adventure down under. I’ve packed light and added an extra suitcase in which to bring back my culinary discoveries.

I’m accustomed to traveling on my stomach and will take on almost any new adventure. I describe them in articles that account my travels around the world. You see I think the only way to travel is on your stomach. When I go to Australia, I hit the gastronomic lottery because my husband who grew up in Canberra, has lots of family that is always happy to see me and my cooking hands. Rarely do I stay in a hotel, it’s either in someone’s home or camper. This is the best way to see the sun burnt land of the outback and bush. Staying at houses with kitchens make me instantly feel welcome and easy to experience the real food scene. I cook along side my nieces who are experts in Asian and Mediterranean dishes. Food adventurers in their own right, they are always exploring new ethnic dining spots with the same exciting anticipation that I have.

Upon arrival I am Jet lagged, but first the obligatory trip to the beach to put my feet in the water and breathe the warm sunshine. With often a 100 degree temperature difference, a nap in the sun after a snack and a beer from the local pub, it puts me in the perfect frame of mind.

A My favorite pastime is to cook for my family. A trip to “Woolie’s” (the primary grocery store chain as we know it as Woolworth’s) is the first order so I can survey the local products and get a sticky beak (That’s oz speak for a good look) at the global foodstuffs and Australian specialties. Planning the menu is always a challenge because I don’t know where to shop first- The bakery, brimming with European style crusty breads, or sweets like Lamingtons, small chocolate and coconut dipped sponge cake named after Baron Lamington, governor of Queensland in the late 19^th century, or fresh fruits grown in the Murray River Valley, considered the Fruit Basket of Australia.

Finally I make my mind up to do my famous mixed grill and salads. After all, it’s the height of summer even if it’s only February. Settling on Lamb tenderloins, grilled vegetables and a rice salad, I am welcomed into the Ozzie fold.

I have spent hours on the internet planning, emailing and plotting my culinary trail. With recommendations from all corners of the globe, I finally settle on my list of places to see. My rellies willing to indulge my ultimate food fantasies make the ground arrangements for me to visit, see and do everything I wish for. They also have a few side trips up their sleeve of places that delight our palates.

I’m terrible at remembering faces and worse with names, but food is another matter, food I never forget. All the flavors and the colors get stored in my memory bank.