The retirement home here is doing well
Big day today Sheer luxury.
Off to the gym at 8.30 workout lovely long showers at the spa. Home for breakfast a little washing sitting time in the sun with your best book.
A little computer time and making plans for a Japanese lunch in Noosa.
Small drama Dale has lost his man purse.
The apartment is not large but we all hunted to no avail.
Oh God left it on the bus! We shall have to ring the credit card companies
He was positive it was here in fact he thought he had put it in a secret place
So secret in fact that we couldn’t find it.
Finally Eureka the light came on
There it was under the bed So Burglars take note.
If at first you can’t find any goodies…try under the bed.
We went out to play the pokies at the Coolum Surf Club
They have a good little restaurant with an interesting menu. I had Rump Steak “Mingnon”
(yes really)with butter prawns and baby potatoes
Loved the prawns, the steak was to my liking and tasty the potatoes were tasteless and could have done with a little bit more cooking but I did clean the plate so it can’t have been that bad.
JT had Caesar Salad
John Harrisa Chicken with Polenta
And Dale had Fish and Chips
A little white wine to wash it down.
You had to order at the counter
No worries said the pretty little girl behind the desk I ordered for Dale and I
No worries
John ordered
No worries JT’s order
No worries
She checked back our orders
No worries
It was a No worries dinner.
Next onto the Pokies I am a bit of novice and it took me about 5 minutes to catch on but I soon got into the swing of it.
I cashed in $20 and came home with 14 $1 dollar coins.
Only $6 for an hours play.
Might have to have a return visit to use up the coins can’t take them back to NZ.
Home to gelato and Sport on TV.
No Idol tonight. Have to wait until Sunday.
Saturday
Back to Noosa but first drop off John and JT at golf
It was shopping time. I was really keen to get back to the Seafood Market in Noosa Junction. Cnr Cooyar Street & Lanyana Way
A must do visit... Lovely looking fish
I mean look at our lunch
Australian Prawns and Wasabi mayonnaise with Avocado and some Ciabatta Bread
A fresh local pineapple sliced and garnished with honey macadamias chopped up with fresh mint and squeeze of lime juice and an Aussie Rose.
Only $4.99 a bottle and very acceptable .
This was our dessert.
Anyway back to the Seafood market I have bought some beautiful fresh Tuna which I will be turning into Tuna and Ginger Burgers tonight for dinner.
This is the nicest fish I have seen in a while.We have a good market in NZ with a bigger choice but the presentation of the fish in this place is fabulous. I must take a shot.
So I bought some fresh tuna...look at it, it is superb.
We did make Tuna Burgers
I have already posted a recipe similar to this earlier but I made some changes and here you go.
The improved version
A delightful dinner
JT and I worked together on Kiwi Foodies Promos for the Food TV New Zealand and we are like clockwork in the kitchen.
Lots of fun…The cooks below
Tuna Burgers on Kumara Mash with Tomato Mint Salsa
For 4 people
2 large kumara (sweet potatoes) peeled cubed
Cooked till tender and mashed with a big knob of butter
800 gms fresh tuna (doesn’t have to be sashimi quality)
5-6 drops sesame oil
3 tablespoons soya sauce
Zest 1 lime Juice 1 lime
2 tablespoons spring onions finely chopped
2 tablespoons ginger grated
2 tablespoons mint finely chopped
Freshly ground black pepper Salt
2 eggs
2-3 tablespoons Vege oil (I use rice bran)
First chop the tuna into little dice
Place in bowl
Add rest of ingredients,
Into a hot pan add vege oil
Take a large spoonful and place in pan
You want reasonably sized burgers
3 ripe tomatoes roughly chopped
It's not a great photo...
But I can assure you it tasted delicious AND there were leftovers but that is tomorrow's lunch.
But the crowning glory of the evening was the successful game of Rugby League.
Our team The Warriors won and now they are up for a home ground semi final.
Good news.
Sunday
Macadamia Encrusted Fish
Season fish both sides and press nut crumbs on presentation side
Olive oil in hot pan
Place nut side down.
Cook about 3 minutes
Turn over and cook about 1 minute
A good squeeze of lemon juice
Cook 1 minutes
Take off heat
Cover and leave for about 5 minutes
Guaranteed moist and delicious.
Marinated Mushrooms
I put my son Daniel off Marinated Mushrooms for life.
I always tried to make interesting school lunches for the kids
He normally loved the mushrooms…Soooo there were leftovers from the previous night’s dinner…what a good idea for his sandwiches.
Wrong…apparently 4 hours later when he came to eat them they were disgusting (his words).
Lesson learnt
But let’s not stop the rest of us from enjoying them
We had some white button mushrooms finely sliced
Chopped mint
Chopped chives
Sea salt & freshly ground black pepper
1 chili finely diced
1 spring onion sliced
Balsamic Vinaigrette
Toss everything together and leave to marinate at least 30 minutes.
Today’s Lunch became what I would frivolously call
A European Bento Lunch box
I dressed the plate with little gem lettuce leaves and filled them individually with
1. The mushroom salad
2. Nut encrusted fish
3. Last night’s tuna burgers, crumbled and mixed with leftover salsa
With little balls of mashed leftover kumara on the side
4. And finally Beautiful crisp pears sliced with a squeeze of lemon and some thin slices
of Jalsberg Cheese.
Once again the French Rose was consumed and we were fed and watered once again.
Roll on Dinner.
This is the land of Gluten Free products which is perfect for John who is a coeliac.
I have never seen so many gluten free flours, pasta everything before.
I wonder if it is more prevalent her in Australia than in NZ.
Anyway we have the San Remo penne pasta and it is fine.
I made this wonderful Primavera Pasta inspired by Giada De Laurentiis.
It takes a bit of time in preparation but is so light and delicious.
For 4 people
2 carrots
4 courgettes
1 red pepper
1 yellow pepper
2 onions peeled
Extra virgin olive oil
Sea salt and freshly ground black pepper
1 punnet cherry tomatoes halved
Gourmet Garden basil paste
3 tablespoons grated Parmesan cheese
100 gms pasta of your choice per person
For the best effect you need to spend time cutting up the vegetables.
Heat oven to 200C
Cut carrots into tiny batons
Same to the courgettes but cut them a little bigger, they cook quicker
Thickly slice onions
Halve peppers remove seeds and core and slice
Toss the vege with olive oil and season with sea salt and freshly ground black pepper
Place in oven and cook 20-25 minutes until tender
Meanwhile cook the pasta to manufacturers instructions in boiling salted water.
Place cherry tomatoes in a bowl and squeeze over the basil paste
Mix well
Drain pasta and toss with the tomatoes
A must do visit... Lovely looking fish
I mean look at our lunch
Australian Prawns and Wasabi mayonnaise with Avocado and some Ciabatta Bread
A fresh local pineapple sliced and garnished with honey macadamias chopped up with fresh mint and squeeze of lime juice and an Aussie Rose.
Only $4.99 a bottle and very acceptable .
This was our dessert.
Anyway back to the Seafood market I have bought some beautiful fresh Tuna which I will be turning into Tuna and Ginger Burgers tonight for dinner.
This is the nicest fish I have seen in a while.We have a good market in NZ with a bigger choice but the presentation of the fish in this place is fabulous. I must take a shot.
So I bought some fresh tuna...look at it, it is superb.
We did make Tuna Burgers
I have already posted a recipe similar to this earlier but I made some changes and here you go.
The improved version
A delightful dinner
JT and I worked together on Kiwi Foodies Promos for the Food TV New Zealand and we are like clockwork in the kitchen.
Lots of fun…The cooks below
Tuna Burgers on Kumara Mash with Tomato Mint Salsa
For 4 people
2 large kumara (sweet potatoes) peeled cubed
Cooked till tender and mashed with a big knob of butter
800 gms fresh tuna (doesn’t have to be sashimi quality)
5-6 drops sesame oil
3 tablespoons soya sauce
Zest 1 lime Juice 1 lime
2 tablespoons spring onions finely chopped
2 tablespoons ginger grated
2 tablespoons mint finely chopped
Freshly ground black pepper Salt
2 eggs
2-3 tablespoons Vege oil (I use rice bran)
First chop the tuna into little dice
Place in bowl
Add rest of ingredients,
Into a hot pan add vege oil
Take a large spoonful and place in pan
You want reasonably sized burgers
Meanwhile prepare the salsa
3 ripe tomatoes roughly chopped
1 tablespoon grated ginger
1 clove garlic finely chopped
2 tablespoons mint finely chopped
Sea salt and freshly ground black pepper
2 tablespoons olive oil
Juice ½ lime
Mix all ingredients together
To plate
A nice mound of mashed kumara
Burger on top
Garnish with salsa
I am so disappointed my camera is asking really bad shots on this holidayMix all ingredients together
To plate
A nice mound of mashed kumara
Burger on top
Garnish with salsa
It's not a great photo...
But I can assure you it tasted delicious AND there were leftovers but that is tomorrow's lunch.
But the crowning glory of the evening was the successful game of Rugby League.
Our team The Warriors won and now they are up for a home ground semi final.
Good news.
Sunday
Macadamia Encrusted Fish
Season fish both sides and press nut crumbs on presentation side
Olive oil in hot pan
Place nut side down.
Cook about 3 minutes
Turn over and cook about 1 minute
A good squeeze of lemon juice
Cook 1 minutes
Take off heat
Cover and leave for about 5 minutes
Guaranteed moist and delicious.
Marinated Mushrooms
I put my son Daniel off Marinated Mushrooms for life.
I always tried to make interesting school lunches for the kids
He normally loved the mushrooms…Soooo there were leftovers from the previous night’s dinner…what a good idea for his sandwiches.
Wrong…apparently 4 hours later when he came to eat them they were disgusting (his words).
Lesson learnt
But let’s not stop the rest of us from enjoying them
We had some white button mushrooms finely sliced
Chopped mint
Chopped chives
Sea salt & freshly ground black pepper
1 chili finely diced
1 spring onion sliced
Balsamic Vinaigrette
Toss everything together and leave to marinate at least 30 minutes.
Today’s Lunch became what I would frivolously call
A European Bento Lunch box
I dressed the plate with little gem lettuce leaves and filled them individually with
1. The mushroom salad
2. Nut encrusted fish
3. Last night’s tuna burgers, crumbled and mixed with leftover salsa
With little balls of mashed leftover kumara on the side
4. And finally Beautiful crisp pears sliced with a squeeze of lemon and some thin slices
of Jalsberg Cheese.
Once again the French Rose was consumed and we were fed and watered once again.
Roll on Dinner.
This is the land of Gluten Free products which is perfect for John who is a coeliac.
I have never seen so many gluten free flours, pasta everything before.
I wonder if it is more prevalent her in Australia than in NZ.
Anyway we have the San Remo penne pasta and it is fine.
I made this wonderful Primavera Pasta inspired by Giada De Laurentiis.
It takes a bit of time in preparation but is so light and delicious.
For 4 people
2 carrots
4 courgettes
1 red pepper
1 yellow pepper
2 onions peeled
Extra virgin olive oil
Sea salt and freshly ground black pepper
1 punnet cherry tomatoes halved
Gourmet Garden basil paste
3 tablespoons grated Parmesan cheese
100 gms pasta of your choice per person
For the best effect you need to spend time cutting up the vegetables.
Heat oven to 200C
Cut carrots into tiny batons
Same to the courgettes but cut them a little bigger, they cook quicker
Thickly slice onions
Halve peppers remove seeds and core and slice
Toss the vege with olive oil and season with sea salt and freshly ground black pepper
Place in oven and cook 20-25 minutes until tender
Meanwhile cook the pasta to manufacturers instructions in boiling salted water.
Place cherry tomatoes in a bowl and squeeze over the basil paste
Mix well
Drain pasta and toss with the tomatoes
Remove vege from oven and mix with the pasta
Add cheese and serve
Very popular dish.
Monday the Days are rolling by too fast.
We hit the Gym at the Golf Club Spar again.
It is lovely there…all very Asian inspired with running water and tinkling music.
Lovely aromas. The Spa not the Gym.
White robes and slippers to wander through to the showers.
All the lotions and sbhampoos everything you need.
Took the Ipod today to make the tread mill more interesting.
Add cheese and serve
Very popular dish.
Monday the Days are rolling by too fast.
We hit the Gym at the Golf Club Spar again.
It is lovely there…all very Asian inspired with running water and tinkling music.
Lovely aromas. The Spa not the Gym.
White robes and slippers to wander through to the showers.
All the lotions and sbhampoos everything you need.
Took the Ipod today to make the tread mill more interesting.
4 comments:
Gilly I hope you missed the floods. We'll be spending a few days in Noosa at the end of September. You must tell me more about the seafood market.
WOW!! All that yummy food, you need that work out too!:D
Burgers and dessert looks delicious.
Tuna burgers--what has science done?!
I kid. Those look amazing, and I certainly never would have thought of them. Glad you're having a good time!
Barbara
Will contact you re Noosa
Asha and Jim
Yes those burgers were pretty good.
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