Couch Culture Club - Australia
Australia is one of the best places in the world to call home and to travel in.
Just ask us or one the 8.4 million international visitors that came to our shores during the year ended June 26. Amazing.
I still have not been everywhere in this country but I do not think there is no more beautiful and iconic city than Sydney.
I love Far North Queensland with it’s Reef, Rainforest and fabulous animals like the Tree Kangaroo and Cassowary. I love the Outback sunsets and the people in our iconic outback towns. I love the stunning beauty of the Kimberley , Uluru and Arnhem Land. Darwin has a vibe that is relaxed and fun. Just try dinner and drinks at the Sailing Club while watching the sunset!.
Getting up close and personal with a Quokka on Rottnest is a memory not quickly forgotten. Seeing the length of the Indian Pacific when you board is extraordinary.
Our amazing sand island, Kgari with the beautiful Dingoes.
All of it is good. What can I say, I am bias.
You don’t need to be transported by taste and smell but I must say, a lamb roast is a good Aussie staple at home.
I love the smell of rosemary and garlic, a nice rich gravy and some spuds, pumpkin and broccoli to round it out.
Have you tried the Green ‘n’ Gold Beer Punch. If not, do and if you have not seen Tracks, the true story of Robyn Davidson, whack on that gem and enjoy the scenery.
If you’ve done any Aussie travel us , we would love to see your photos and enjoy your comments and memories. You can send them to us on Facebook or via email
Classic Rosemary and Garlic Roast Lamb
INGREDIENTS
1.5 kg leg of lamb
3 garlic cloves, halved
2 tablespoons fresh rosemary leaves
1/4 cup olive oil
1k g potatoes, halved
2 cups frozen baby peas
20 grams salted butter
2 tablespoons shredded fresh mint
Gravy to serve
METHOD
Preheat oven to 200°C. Cut six slits, 2 cm deep and 2 cm long, into the lamb. Press one piece of garlic into each slit. Place the lamb in a large roasting pan. Sprinkle evenly with rosemary and drizzle over 1 tablespoon of oil. Season with salt and pepper. Roast in oven For 15 minutes.
Remove from oven and place the potato, in a single layer, around the lamb. Drizzle the remaining oil over the potato. Season with salt and pepper. Roast in oven for a further 1 hour for medium or until cooked to your liking.
Meanwhile, cook peas in a saucepan of boiling water for 3-4 minutes or until just tender. Drain and return to pan. Add the butter and mint and toss to combine.
Transfer the lamb to a plate and cover with foil. Set aside for 10 minutes to rest. Turn potato and roast in oven for a further 10 minutes or until crisp. Transfer to a bowl. Cover with foil to keep warm.
Make your gravy to your liking. Or your choice of sauce. Thickly slice the lamb across the grain. Serve with potato, peas and gravy.
Green ‘n’Gold Beer Punch
Some might ask, are there truly any Australian cocktails? Well we will take your scepticism and raise you the Green ‘n’gold beer punch. The true testament to our laid-back Aussie culture and the perfect accompaniment to a summer dinner.
What you’ll need
2 tbsp each of sugar and salt, for rimming glasses
30 ml dark rum
2 lemon segments
2 lime segments
60 ml lemonade
crushed ice
1 bottle bitter beer (lager is ideal)
1 mint sprig, to garnish
lemon and lime rounds, to garnish
How to make it
Place the sugar and salt on a small plate and rub a little citrus onto the rim of a beer glass. Dip the glass into the sugar and salt to frost the rim. Add the rum and citrus segments to the glass and muddle. Add the lemonade and crushed ice, then top with beer. Stir once, and garnish with a sprig of mint and rounds of lemon and lime.
Tracks
Immerse yourself in Australia’s incredible landscapes with this weeks film selection, Tracks. Based on the inspirational and iconic true story of Robyn Davidson’s solo trek from Alice Springs to the Indian Ocean, accompanied only by her loyal dog. This film chronicles her 2700 km trek through the spectacular yet unforgiving Australian desert.
