Rollina Fruit

I have mentioned not that long ago when I discovered soursop juice in Singapore how I love to try new fruit.

In my journey up to tropical North Queensland I came across Rollina fruit. It looks like a custard apple however it is yellow not green. Inside it looks very much like a custard apple too.

But it tastes like lemon meringue pie! Yep I kid you not. Creamy and lemony with a very faint meringue taste.

Mother Nature never ceases to amaze.

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My Daily Bean Chill Cafe in Palm Cove, Far Nth Queensland

Today Soul Kitchen Blog comes to you from Palm Cove, near Cairns in Far North Queensland.

Palm Cove is a sleepy little town with a main street right on the water. It is palm tree lined with the ocean on one side and restaurants / accommodation establishments across the road. Few cars mean it is an idyllic place to relax.

The downer is that you cant swim in the ocean from November to May, ie when it is steamy hot, due to stingers (or box jelly fish) in the ocean and you cant swim in rivers up here either cause of crocodiles!

Chill cafe is a laid back little cafe but the coffee is very good. Apparently the best in Palm Cove so says Trip Advisor. And I have to agree.

What also was great was they had gluten-free bread. So I went with a BTL made with bush ripened tomatoes from Mareeba. Delicious.

In fact even the newly opened Surf Life Saving Club in Palm Cove has a number of gluten free options as well as gluten-free bread. Heres cheers to that!

Coffee: 4 out 5
Ambiance: 3.5 out 5
Gluten free: Yes

Chill Cafe
The Esplanade
Palm Cove

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Eva Longorias chunky guacamole and Vera Cruz corn

I came across Eva Longoria (from Desperate Housewives) cookbook in the library recently. Now Eva is obviously gorgeous and extremely petite, so I did wonder what she would have to offer in a cookbook 100 ways with carrot and celery sticks perhaps?

But I was wrong. Evas Mexican heritage and her life in Texas has inspired her cookbook using her familys recipes and techniques.

I really enjoyed reading Evas recipes and have particularly loved these two dishes which have been on high rotation in our household since. Chunky guacamole and Vera Cruz corn.

The first time I made the Vera Cruz corn I didnt have the chipotle in adobo sauce required for the chipotle mayo, sosubstitutedwith Sriracha chilli sauce. I then found the chipotle in Adobo (Goya brand) in my local Greengrocer, so have been using that since. I would suggest that if you cant find the chipotle in adobo, you can easily substitute with a Mexican sauce flavoured with Chipotle Choula or Tabasco brand both make one.

Also we dont have the Mexican cheese, queso fresco, so I just used some shredded cheese I had in the fridge (colby). Oh and I also cheated and used Hellmanns mayo instead of making my own. It still taste great.

The chunky Guacamole is delicious with the Vera Cruz corn. To add some protein, weve been having the dishes with some tinned tuna for lunch. The tuna goes really well with both dishes. The dishes would serve really well along side some BBQ chicken or beef along with a crisp green salad and some Pico de Gallo.

I havent made any other recipes from the book yet, but as there are loads that use corn tortilla so many dishes are gluten-free friendly

You can find the two recipes online here

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Travel Memories: Briam in Nissyros, Greece

It is hard to determine a standout meal in a holiday full of fabulous food, but one of the mostmemorablemeals I had on our recent trip to Greece, was at Kakakios Taverna on the waterfront on the island of Nissyros in the port of Mandraki.

We dined on a meal of local fried whitebait, Horta (boiled greens), Tzatziki and a dish of roasted vegetables called Briam. It was all fantastic however it was the Briam that stole the show. Most Briam recipes will include eggplant (aubergine) however this one did not and surprisingly was all the better for the omission.

I chatted to the owner about this fabulous dish, and he even kindly shared with me a little parcel of dried spearmint, which was a key ingredient in the dish.

Eager to replicate this dish whilst the taste buds could still taste it, I have cooked it up a few times since Ive been back. If only we had the same waxy potatoes as they do in Greece, but alas we dont, so I used Dutch Cream and it turned out well.

Heres s pic of the real deal, and then my version underneath. Look similar do you think ?

I served it up similar to what we had in Greece with a plate of Tzatziki and Horta, and if I close my eyes while eating it and imagine sitting by the ocean, with waves lapping at my feet I could be right back in Greece. The only thing missing is local whitebait

INGREDIENTS

4 light green zucchini
1 medium to large size Dutch Cream potato (or other waxy variety)
1 Spanish (purple) onion
1.5tblspn chopped tinned tomato pulp (I used Mutti brand)
1 tblspn finely chopped parsley
1 tsp sea salt
tsp dried rigano (Greek oregano)
tsp dried mint (spearmint preferably)
3 tblspn extra virgin olive oil

METHOD

1. Firstly chop the zucchini, potato and onion into a dice so that they are similar in size. You want the vegetables to be cut about the size of a thumbnail and cm thick.

2. Next mix through the herbs and add the tomato, salt and olive oil. Stir well to combine.

3. Place into an oven proof dish a terracotta one works well.

4. Bake at 180C for 2 hours, stirring regularly to ensure it does not dry out. Add a little extra oil if you think it looks too dry. Taste for seasoning and add more salt if necessary.

5. Serve at room temperature.

Serves 2-3

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Newsflash: real Greek yoghurt now available in Sydney

The most exciting foodie news I have had in a long long time has happened. Fage Total brand yoghurt is now being imported direct from Greece by Kebia Importex in Marrickville, Sydney.

This is big news indeed and it is my favourite brand ofyoghurtin the whole world. Read my previous post about my passion for it here.

Apparently Kebia are going to receive a shipment every two weeks or so.

This is a photo of my haul first visit 10 days ago. Ok I admit went a bit overboard given we are a household of two. But the joy from eating real proper Greek yoghurt ! My oh my. We actually polished it ALL off pretty quickly.

Anyway, it aint cheap. But it is a hell of a lot cheaper than a trip to Greece.

170g tubs are $3 and 500g are $6. The small tubs need to be purchased in a tray of six. They are selling a great selection: plain yoghurt (5% fat), 2% (fat) and 0% (fat free) as well as a variety of flavours including blueberry, pomegranate and strawberry.

The flavoured variety has a clever packaging innovation, whereby you add the little side tub of fruit into the main tub of plain yoghurt and mix it through as much as you like.

I buy the full fat 5% plain yoghurt. That said even the 0% fat is creamier and thicker than anything we can get here in Australia and all have lower carbs (sugar).

You can buy direct from the factory, or call them to find out what retailers are selling it.

Kebia havent updated the website yet with the news, so no information available there.

Kebia Importex
4 Carrington Road, Marrickville, NSW 2204 Australia
Tel: (02) 9558 8555

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