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Hello, Feasters! We’re getting swish this week on Friday Feast with a recipe that will really get your tastebuds tingling. It’s delicious, literally!

But first, this week’s instalment of Us Heins Weren’t Meant To Play Golf which is making an appearance despite the fact that it’s now footy season and I should be swapping to updates about my beloved Sydney Swans. Unfortunately, they were poo against GWS on Saturday and I have the sulks, whereas the golf news is good! Yes, I whacked a ball into the water on the 12th and 14th, and another rotten crow pinched my ball on the 13th but they were only minor issues. Overall, I played well! Still can’t quite believe it… could I be on the upswing???

Now, to today’s guest Tricia Stringer, best-selling author of Queen of the Road and 2013 winner of a prestigious Romance Writers of Australia Romantic Book of the Year award (the Ruby) in the romantic elements category. And South Australian. Cos, you know, all the best writers come from SA. Ha!

Like the Ruby judges, I thoroughly enjoyed Queen of the Road and look forward to reading Tricia’s new one Right as Rain. Not only is it rural, it features food! How can a girl resist?

Take a look…

 

RIGHT AS RAIN

 

Right as Rain by Tricia StringerMack’s determined to do what’s right for her father…but will she choose what’s right for herself?

Mackenna Birch thinks she’s met the man of her dreams while on holiday in New Zealand. Adam Walker seems funny, kind and loving…until — to Mack’s disbelief — he walks out on her. Nursing a broken heart, Mack returns to the family farm in Australia to find her beloved father unwell and her scheming younger brother home from the city, showing a great interest in taking over the business. Also in her absence, a new worker has been hired, and Mack’s unsure of his motives.

Mack longs to make big changes to the farm — changes her father has approved. But with her dad’s ailing health, all her plans have been put on hold. Soon Mack finds herself turning to Hugh — her old friend and neighbour — as her confidant. As they support each other through family pressures, their friendship strengthens, leading them to question their true feelings for each other.

Then, out of the blue, Adam turns up from New Zealand, adding to the melting pot of emotions. Soon Mack’s juggling some tough decisions and trying to make those around her happy. But can she find the balance and have her own ever-after?

 

Ooh, doesn’t that sound intriguing? You want a copy, don’t you? Well, simply click away. For the paperback try Booktopia, Bookworld, Dymocks, QBD The Bookshop, direct from the publisher Harlequin or your local independent or chain store. For the ebook, try Amazon for Kindle, Kobo, JB Hi-Fi, iTunes, Google Play, BigW ebooks, Harlequin or your favourite ebook retailer.

All set? Here’s Tricia!

 

The Gatehouse at Woolly Swamp Farm

 

I love food – but – when thinking about what to blog, I couldn’t decide.

The library decked out as Woolly Swamp Farm.

The library decked out as Woolly Swamp Farm.

My immediate thought was to tell you about the wonderful launch party for Right as Rain at Moonta Community Library. My daughter, Kelly, and fellow library staff went to great lengths to make sure there were many lamb nibbles for guests to try. Why the lamb? Right as Rain main character, Mackenna, is a farmer and also a qualified chef. Her father who works the farm with her is in failing health, her mother isn’t supportive and the love of her life has stood her up. Against the odds, Mackenna has a dream to bring people to the farm gate to taste the lamb produced on their property. Her grandparents little stone cottage is the perfect place. She calls it the Gatehouse and sets out to make her dream come true.

I had such a lot of fun researching and writing this story. It’s full of food. I grew up on a farm so lamb (or more often mutton) was always on the menu. People do so much more with it these days. While I was writing I discovered the best way to try out new recipes rather than cook it myself was to eat out. Yum! My youngest son, Jared is a chef and helped me out a lot with ideas.

My husband and I at the Moonta launch.

My husband and I at the Moonta launch.

There are so many great ways to cook with lamb.

Mackenna has a grand opening of her Gatehouse for her family where she serves assorted lamb dishes. Thus at the book launch we had nibbles including lamb and rosemary sausage rolls, Moroccan lamb tarts and lamb kofta balls.

To carry on with the food theme I was lucky enough to have two great foodies help me with my Adelaide launch at Dymocks in Rundle Mall. My son, Jared, who’d just flown home from Europe, was a fantastic Master of Ceremonies and Duncan Welgemoed, chef and owner of Bistro Dom in Waymouth St, Adelaide, did the official launch. Duncan had recently won South Australia’s Chef of the Year but the reason I asked him to do the honours was it was in his restaurant that I first got the idea for showcasing lamb from a particular property.

A batch of my daughter’s sausage rolls just out of the oven.

A batch of my daughter’s sausage rolls just out of the oven.

In spite of all that, the recipe I’m going to share with you is not a lamb recipe, it’s an old family favourite dessert.

Now you’ll really think I’ve lost the plot. What’s that got to do with Mackenna and her Gatehouse? Well she did have to serve dessert but that’s not the reason. When I asked my son which lamb recipe he would suggest for this blog he said, “Even though we’re spread far and wide we always come home for special occasions/dinners. They now include our extended family with our partners etc. Family gatherings are the best. We always have great dinners with good wine and good conversation. The recipe should be your lemon delicious pudding. It always reminds me of our family dinners, right back when we were only small, we would still have a properly set dining table, no TV, just conversation. Something I treasured and still look forward to when I come home.”

Table loaded with the wonderful lamb nibbles.

Table loaded with the wonderful lamb nibbles.

So there you have it – a message that went straight to this mother’s heart. Even more so as my mother, who died many years ago, used to make this for our family. The original recipe came from the South Australian Country Women’s Association Calendar of Puddings. It’s called Baked Lemon Delicious (Swiss). My copy of this book is falling apart but is special as my mother was once State President of the CWA and her Foreword is in the front of the book. It reads in part – The recipes were freely given by members to be compiled into a calendar… The recipes have stood the test of time and may all who use this book find the same satisfaction and delight in the recipes as those who first tried them so long ago. Patricia Phillis.

Here I am with Jared and Duncan.

Here I am with Jared and Duncan.

I hope that while we strive to find new ways with food we will still share the old recipes and serve them with love and laughter just like at the family

gathering. At three my grandson knows the importance of the family dinner table. “Let’s sit at the table together and tell each other our adventures,” he said recently then added. “I’ll go first.”

Perhaps I was influenced by our family dinners when I wrote about Mackenna’s Gatehouse at Woolly Swamp farm.

Here’s my version of the recipe.

I call it…

 

Lemon Swish Delish

 

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Ingredients

2 tbspns butter

¾ cup sugar

4 tbspns plain flour

juice and rind of 1 large lemon

2 eggs

1 cup milk

Method

It’s important to add ingredients in the following order.

Cream the butter and sugar then add the sifted flour.

Stir in the rind and juice of the lemon.

Beat egg yolks then stir into mixture along with the milk.

Beat egg whites until stiff and fold into mixture.

Pour into a greased dish and stand in another dish of water. *(Very important)

Bake in a moderate oven approx. 40 mins.

It’s a nice light dessert which serves six to eight. You can eat it hot or cold but I love it hot with cream or ice-cream or both!

 

Oh, I just ADORE lemon delicious, Tricia! It’s one of those wonderful old-fashioned desserts that everyone loves. And you can play around with it too, adding lime juice or blood orange or whatever citrus takes your fancy.

Thanks so much for a hugely entertaining post. What fun you had with your book launches. Those sausage rolls look perfect. And Right as Rain sounds wonderful.

Now, my lovely Feasters, Tricia is very generously offering a signed paperback copy of Right as Rain as a giveaway prize. But as usual you have to work for it. Don’t worry, it’s easy! All you have to do is reveal your favourite family recipe in the comments and the one that tickles Tricia’s fancy the most will win.

Does your family adore pavlova? Perhaps a good old roast (lamb, of course) gets them running to the table? Maybe it’s your Gran’s favourite recipe for tomato soup that does the job. Simply share and you’ll have a chance to win this excellent book.

Giveaway closes midnight Tuesday, 25th March 2014. Australian and New Zealand entries only.

If you’d like to learn more about Tricia and her books, please visit her website. You can also connect via Facebook.

 

This giveaway has now closed. Congratulations to Jodi who has won a copy of Tricia’s Right As Rain. Thanks to everyone who took part. You made this Friday Feast a blast. Hope to see you again soon!

 

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The footy season is now well and truly over, with my beloved Sydney Swans safely tucked up on holidays so I think it’s time to bore you with my golf game instead… or perhaps not. As my dad so loves to say, us Heins weren’t meant to play golf. A truism I sadly keep proving each week.Australian author Kate Belle

‘Tis a good thing then that I have all the deliciousness that is Friday Feast to keep you entertained. And this week’s guest is hugely entertaining too!

Multi-published Melbournian Kate Belle’s latest novel The Yearning is a must read. There was so much I related to with this book – the setting, the era – but it was the compelling story and Kate’s mastery of language that I adored most. A wonderful read that I can’t recommend highly enough, especially if you were a child of the 70s.

Take a look…

 

THE YEARNING

 

Cover of The Yearning by Kate BelleIt’s 1978 in a country town and a dreamy fifteen year old girl’s world is turned upside down by the arrival of the substitute English teacher. Solomon Andrews is beautiful, inspiring and she wants him like nothing else she’s wanted in her short life.

Charismatic and unconventional, Solomon easily wins the hearts and minds of his third form English class. He notices the attention of one girl, his new neighbour, who has taken to watching him from her upstairs window. He assumes it a harmless teenage crush, until the erotic love notes begin to arrive.

Solomon knows he must resist, but her sensual words stir him. He has longings of his own, although they have nothing to do with love, or so he believes. One afternoon, as he stands reading her latest offering in his driveway, she turns up unannounced. And what happens next will torment them forever – in ways neither can imagine.

 

Intrigued? Of course you are! The Yearning is available now from Amazon for your Kindle e-reader or reading app, Kobo or iTunes. For the print book visit Booktopia, Bookworld, Dymocks, QBD The Bookshop, Eltham Bookshop and other independent book stores, or your local chainstore.

Unsure? Then read an extract here. You’ll be hooked, believe me.

Now please welcome Kate who is generously sharing a wonderful family recipe. Just the sort of Friday Feast I love.

 

Christmas Hand Me Downs

 

Hi Cathryn and readers. What a boon to finally get a guernsey on the famous Friday Feast. I’ve looked forward to this for a long time and even though I’ve literally had MONTHS to consider what to write about, I still can’t decide what recipe to share with you.

After checking the recipe index and seeing the poorly state of the vegetable list, and because I’m a vegetarian, I thought perhaps I should do a vegetable recipe – like creamy mashed potatoes, lemon & butter beans, or roast vegetable medley. But that seems a bit mumsy and boring and ‘eat up your veggies before you have dessert’. (Although there is nothing dull about the way I do veggies. Plenty of good quality butter, salt, pure olive oil, black pepper and cream. I’ve already told my doctor I’m here for a good time, not a long time. Bugger the cholesterol.)

But at heart (the part that’s still beating after all that fat) I’m a cake and pastry girl with a natural leaning toward carby, home-baked fare, and this is the time of year I embark on my boiled fruit cake, white chocolate white Christmas,Calendar showing Kate's pudding day and plum pudding.  So, against the repressed murmurings of my must-eat-wholesome-low-fat-food-fairy, I’m going to treat you to a special Christmas recipe that was passed to me by my dearly beloved’s ex-wife (yes, you read that right), who in turn inherited it from her Great Auntie Flo.

There are so many things about this recipe that appeal to me. Firstly, it’s been handed down three generations. Its history is as long as my list of ex-lovers and I can’t help wondering how many Christmas tables it has graced in the last century. Secondly, the family this recipe originated from were teetotallers and it contains so much alcohol there’s no need to refrigerate it. It just sits in its pudding bowl in a cool, dry cupboard for months developing mouth watering celebratory flavour. Thirdly, I love that it’s a second hand recipe. It goes well with my second hand kitchen utensils, second hand pets, husband and aprons. We are a fully recycled household so it seems appropriate to offer Friday Feast up a second hand heirloom recipe I’ve appropriated from someone else’s family.

Kate's pudding day ingredientsEvery October this recipe makes an appearance at my kitchen bench on a Saturday I’ve allocated for pudding making. Be warned, this pudding is a serious and messy commitment, but well worth it. The pudding itself is medium weight, very dark and moist. The amount of butter in it makes it very rich necessitating only small servings. One pudding goes a long way. I recommend you start early in the day and have no other plans. My first attempt at Auntie Flo’s pudding (actually, my first attempt at any Christmas pudding) took a day and a half (my fault, not the pudding’s) and almost put me off the whole exercise. But with practice I’ve got the preparation down to about four hours. With up to six hours boiling time on the stove top that’s the day done.

The recipe itself is photocopied from a cookbook and includes a footnote about how individual members of the family prefer their pudding served – X: bit of custard, Y: piles of brandy cream, Z: a smidget of cold whipped cream – which is a delightful addition and brings extra warmth to the experience of making it.

All in all, it’s a recipe befitting a writer. It brims with mysterious back story, has great depth of character and a compelling and involved plot that leads to a profoundly satisfying climax.

Just one more thing – the secret to the inherent goodness of Great Auntie Flo’s Christmas pudding isn’t in the butter, the dried fruit or even the booze. It’s in the Christmassy feelings that flourish as you get your hands utterly sticky and hum your way through your daggiest Christmas music while you work. (Yes, you must!)

 

Auntie Flo’s Christmas Pudding

 

Ingredients for 1 standard 2 ½ pint pudding (Use as best quality as you can manage – no substituting!)

Daggy Christmas CD – push play and turn up loud

250g currants

250g sultanas

250g raisins

90g candied peel

½ cup blanched chopped almonds

70g minced fresh apple

125g plain flour

½ tsp salt

½ tsp ground cloves

½ tsp cinnamon

½ tsp mixed spice

250g suet (or butter if you’re vegetarian)

250g soft breadcrumbs (I blitz day old bread in the food processor)

125g soft brown sugar

Grated rind 1 orange

2-3 eggs (free range of course)

1 tblsp brandy

2 tblsp rum

200ml beer (heavy only)

Method

Chop up dried fruit and nuts and combine with minced apple.

Chopping ingredients for the Christmas pudding

Sift flour with salt and spices into large mixing bowl (big enough to take the rest of the ingredients)

Grate the butter/suet into flour and rub in well (this gets very sticky but is quite enjoyable if you give in to it)

Christmas pudding preparation - rubbing butter or suet into flour

Add breadcrumbs, sugar and grated orange rind and mix with hands until even.

Mixing Christmas pudding by hand

Mix in fruit and nuts (yes, using your hands)

Beat eggs, adding brandy and rum (you can use a utensil for this bit)

Mix boozy eggs and beer to other ingredients and mix thoroughly into a soft mixture (okay, you can use a wooden spoon for this, but really, it’s better with hands :-))

Kate Belle's Christmas Pudding mix

Grease the pudding basin well (with butter) and line the base with baking paper. Press the mixture into the basin, pushing out all air pockets until the basin is brimming with yummy pudding.

Cover the top with a double thickness of greased baking paper followed by a double layer of tin foil and tie down tightly around the bowl rim with strong string, making a string handle for ease of removal from the boiling pot.

Pudding bowl preparation

Put the pudding bowl into a huge saucepan on the stove top and pour in enough hot water to come half way up the sides of the basin. Cover and boil for 6 hours (NB I usually make 2 smaller puddings by dividing this mixture in half and boil them for half the time). Keep an eye on the water level and top up as necessary. Too much water will soak into the pudding and make it gooey, not enough will make the pudding dry.

Allow pudding to cool and store for 2-3 months in cool, dry, dark cupboard. Cook it for a further 2 hours (adjust time according to pudding size) on Christmas day.

Serve with copious quantities of the reveller’s choice of brandy cream, custard, cream or icecream (or all of them!) and devour lustily.

Do you have a traditional Christmas recipe your family serve up every year?

 

Ooh, Kate, I could wrap you in a big Father Christmas hug! What a gorgeous post, and thanks so much for sharing such an important recipe with everyone at Friday Feast. I can just picture you now, boogie-ing to Jingle Bell Rock as you rub butter into flour or mix ‘boozy’ eggs.

So Feasters, do you have a Chrissy recipe that’s adored? I’ve got to brag that I make a mean Christmas cake, completely overloaded with brandy-soaked fruit. Because we tend to travel interstate, alternating between far north Queensland and south-east South Australian I haven’t had much of chance to create our own tradition, but we do get to savour other’s.

What about you? Do you get in the spirit with rum balls? Maybe fruit mince tarts? Or perhaps you have a special way with turkey? We’d all love to hear. Your tradition might inspire a new one for the rest of us.

If you’d like to learn more about Kate and her books, please visit her website. You can also connect via Facebook, Twitter and Goodreads.

 

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And so our favourite day of the week comes around again. What have you planned for the weekend? I’m feeling a tad bereft because there’s no more footy. Fortunately, I have boxed sets of my beloved Sydney Swans Premiership seasons to see me through the dark times. And lots of books. Lots and lots of books, including the debut release of this week’s Friday Feast guest, Victoria Purman. Austrlalian author Victoria PurmanAnd I tell you, if there was ever a story to put you in the mood for a long Aussie summer it’ll be Nobody But Him.

I met Victoria recently at the Romance Writers of Australia conference in Fremantle and was immediately struck by her professionalism and easy going nature. Then again, she does hail from South Australia, my home state, so these things are to be expected.

Nobody But Him is the first in Victoria’s Boys of Summer trilogy (earworm anyone? Since I typed that all I can hear is Don Henley) and has just hit the shelves. Take a gander at this bronzed Aussie!

 

NOBODY BUT HIM

 

Nobody But Him by Victoria Purman coverShe didn’t expect to run into her first love… or to fall back in love with him!

At eighteen, Julia Jones left for the city with a head full of grand plans for an exciting life that certainly didn’t include her hometown of Middle Point – a main street with a pub – or Ryan Blackburn.

But fifteen years – and a lifetime later – she’s forced to put her big city life on hold when she heads home to finalise her mother’s estate. Which is where she runs smack bang into the town’s new champion… the same Ryan Blackburn.

The sensible thing to do? Stay the hell away from him and head back to Melbourne as fast as her stilettos can carry her. But Julia finds his offer of a helping hand and a hot body too delicious to refuse and dives into a reckless, one-time fling.

What she doesn’t realise is that tomorrow has a way of sneaking up, and that saying goodbye to her home town – and to Ryan – is much harder the second time around.

 

You can own your own copy of Nobody But Him with just a couple of clickety-clicks. Buy direct from the publisher Harlequin or try most excellent Australian bookseller and ARRC sponsor Booktopia. There’s also Bookworld, QBD The Bookshop, Boomerang Books, or your local independent or chain store. For the ebook, try Kobo, JB Hi-Fi, Google Play, Amazon (for Kindle), iTunes and the new BigW ebook store.

Seriously, it makes me proud to see so all the Australian stories dominating our bricks and mortar stores and virtual shelves at the moment. Anyway, enough of me, here’s Victoria!

 

 

Lock, stock and barrel

 

Has anyone else ever wandered the supermarket aisles and become increasingly concerned about the growing profusion of packet mixes and insta-meals?

I get the heebie-jeebies every time I read the back of the label and barely recognize anything that seems like real food.

Don’t get me wrong. I’m a working mother of three teenagers and I’m certainly not averse to doing whatever it takes to feed the Hungry Horde.

And I’m not what you might call a health nut, either. Those who know about my consumption of wine and chocolate know this to be true. (To those who don’t know me, I consume a lot of wine and chocolate.)

But I don’t want my kids to be loaded down with salt and preservatives and chemicals when I can make the real thing at home – salt and preservative free – for much less.

Hence my recipe for my weekly, reliable standby: Chicken Stock.

I approach cooking as I do writing a book.

On the surface, it’s all exciting – doing the shopping, looking at the labels and the recipe books, making everything look beautifully plated up and Master Chef-y.

The writing equivalent is spending lots of time online with search engine terms that include “shirtless” and “man”; thinking about your cover; and how famous you’re going to be when it sells squillions.

But when you get down to it, there are some basic you shouldn’t ignore.

No matter what genre you write in, every book needs a solid story at its heart.

I think of my Chicken Stock that way – a solid base of flavour for a zillion meals.

I’m not kidding when I say Chicken Stock is easy. The Hungry Horde doesn’t have time for complicated.

I cook up a batch on the weekend and have it sitting in the fridge so I can scoop out what I need during the week for meals in the slow cooker, casserole dishes, stir-fries or soups.

It’s especially handy for those dreaded days when all you have left in the fridge is a couple of near-dead zucchinis, a floret or two of broccoli and a cauliflower (you know, the one you bought in the vain hope that your kids would actually eat it).

Gather the veggies, chop finely, cook them all up in the stock until tender, give it a whizz and voila – vegetable soup. My kids love it. Even when I tell Boy13 there’s zucchini in it.

 

Victoria’s Chicken Stock

 

  • Chicken carcasses (I use two because they come that way in the supermarket). Don’t worry about trimming off the fat – while important, that comes later.Stock pot with chicken carcases
  • Veggies – celery, carrots, onion, minced garlic
  • Pepper (and salt if you wish)
  • Water

Use a big stock saucepan and place the chicken bones in it.

Raid the fridge for whatever veggies you have. I always keep a few celery leaves and stalks in the freezer (did I mention I hate wasting food?) and pop them in to the saucepan with an onion chopped in half (you don’t even need to peel it), and a roughly chopped carrot. Add some minced garlic (from the jar I have in the fridge), a little pepper, and add water until the chicken bones are covered.

Bring to the boil.

Chicken and vegetables in the stock pot ready for boilingWhen it’s boiling, turn down to simmer and let the magnificent aromas fill the house. I usually leave it for about an hour, so the flavours really intensify.

Let the stock cool, and then strain out all the chicken and the veggies. Pour into a container and chill overnight. This step is really important, as the fat congeals at the top and can be easily scooped off the next day.

Your stock is ready, totally delicious and made from real food.

Make soup! Add to day-old rice in a wok and it will taste delicious! Use a cupful any time a recipe calls for stock cubes or stock powder!

Here’s stir-fry rice I made with the stock. The Hungry Horde loved it.

 Stir fried rice made with Victoria's chicken stock

 

Ahh, Victoria, you’re a woman after my own heart. Actually, can a girl say that or is that a man to woman thing? Hmm. Dunno, but you’re definitely a kindred spirit with all that wine, chocolate and home-made stock. Must be our South Australian genes!

Now, my darling Feasters, don those bikinis and budgie smugglers and channel your favourite summer past-time because Victoria has generously offered a most fabulous giveaway. Reveal what you like to get up to over summer and you could win yourself a copy of Nobody But Him. Perfect relaxation material.

Me? Over summer I play golf and eat lots of seafood washed down with wine, which is probably why my golf game is terrible…

What do you get up to for summer fun? Share and you could win!

Giveaway closes midnight AEST, Tuesday 8th October 2013. Australian postal addresses only.

If you’d like to learn more about Victoria and her books please visit her website. You can also connect via Facebook and Twitter.

This giveaway has now closed. Congratulations to Kerrie who is in for a whole lot of reading fun with Nobody But Him. Thanks to everyone who joined in. 

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Friday, Friday tra-la-la-la-la!

Actually, thanks to my darling Sydney Swans succumbing to Fremantle in the AFL Preliminary Final, I’m not feeling all that chirpy. A bit heart-sore, in fact.Author Rachael Johns It would have been so great to make the Grand Final again but my boys should be commended for the amazing effort they put in despite being decimated by injury. Never fear though, we’ll be back even better harder next year.

Speaking of people who should be commended (oh, I kill myself with these segues!), today on Friday Feast I’m thrilled to host my most excellent clever-trousers writing buddy Rachael Johns.

Rach has shot to rural romance writing superstardom thanks to her brilliant books Jilted and Man Drought, and now she has a new one out. Outback Dreams is the first in a loosely related trilogy set in Bunyip Bay and believe me, it’s a cracker.  Plus it has a bonus rural hunk on the cover. Should be more of it!

 

OUTBACK DREAMS

 

Outback Dreams by Rachael JohnsFaith and Monty are both looking for love…but they’re looking in the wrong direction.

Faith Forrester is at a crossroads. Single, thirty and living on a farm in a small Western Australian town, she’s sick of being treated like a kitchen slave by her brother and father. Ten years ago, her mother died of breast cancer, and Faith has been treading water ever since. She wants to get her hands dirty on the family farm. She wants to prove to herself that she’s done something worthwhile with her life. And she wants to find a man…??

For as long as he can remember, Daniel ‘Monty’ Montgomery has been Faith’s best friend. When he was ten, his parents sold the family property and moved to Perth, and ever since, Monty’s dreamed of having his own farm. So for the last ten years, he’s been back on the land, working odd jobs and saving every dollar to put toward his dream. Now he finally has the deposit. But there’s still something missing…??

So when Faith embarks on a mission to raise money for a charity close to her heart, and Monty’s dream property comes on the market, things seem like they are falling into place for them both. Until a drunken night out ends with them sleeping together. Suddenly, the best friends are faced with a new load of challenges…

Monty and Faith are both ready to find a life partner and settle down, but have they both been looking in all the wrong places?

 

Don’t you just LOVE a friends to lovers story? You can own your copy now with just a couple of clicks. Visit that most excellent Platinum ARRC sponsor Booktopia and buy away or try your local bookseller or chain store. You can also purchase Outback Dreams from Kobo. Amazon (for Kindle), Google Play, JB Hi-Fi and iTunes.

Done? Excellent. Now get ready for some crunchy fun with Rachael.

 

DREAMY DELIGHTS

 

It’s so great to be back on my fab friend Cathryn’s AWESOME Friday Feast. I do feel like a bit of a fraud compared to some of the authors who come on here and offer really complicated gourmet recipes. I’m a simple girl at heart and lately that’s been transferring to my cooking. In fact, if I can get away with NOT cooking, I will. Maybe that’s cos my fussy kids have taken the joy out of it, but there is ONE thing I do enjoy doing in the kitchen and that is BAKING cookies and cakes!

Like Faith, the heroine of my latest release, OUTBACK DREAMS, I am a comfort baker. If I’m in a bad mood or sad about something, there is nothing that can fix my emotions faster or better than baking a cake. In OUTBACK DREAMS Faith has a LOT to get grumpy about – mostly men, aren’t they always the problem? – and she does a LOT of baking. There are references to a number of slices, cakes and biscuits throughout the book but one thing that really gets the hero’s heart racing is her famous Custard and White Chocolate Cookies.

OUTBACK DREAMS excerpt:

‘Damn straight,’ he replied, trying to ignore his body’s reaction to yet another physical interaction, which was all about her.

Come on, she barely touched you.

‘Anyway, right now my stomach is crying neglect. Do you have any of your famous custard and white choc-chip cookies in that esky?’

‘I can’t believe you’re hungry already. We’ve barely been on the road half an hour.’ But she was already unclicking her seatbelt. ‘Pull over.’

While Faith retrieved the snacks, Monty drummed his fingers on the steering wheel and brainstormed safe topics of conversation. He’d never had to think about such things with Faith before; come to think of it, he’d never had to with any woman.

She returned moments later with a large Tupperware container and as she peeled back the lid, the familiar aroma filled the cab.

‘Here you go.’ She handed him a cookie and he took the first bite before pulling out onto the road. After he’d finished the mouthful, he said, ‘How are the catering plans coming along for the ball?’

He heard the roll of her eyes in her response. ‘The catering plans?’ She laughed. ‘It’s not all about the food you know.

 

So, today, I’d like to share with you Faith’s incredibly easy but amazingly tasty recipe. The dough and the finished product are of equal brilliance and one batch will never be enough.

FAITH’S CUSTARD AND WHITE CHOCOLATE COOKIES

 Custard and White Chocolate Cookies

Ingredients:

140g butter, softened

175g caster sugar

1 egg

½ tsp vanilla extract

225g self-raising flour

85g custard powder

85g white choc-chips

Method:

Heat oven to 180C/160C fan. Line two baking trays with baking paper.

  1. Cream the butter and sugar in a bowel until light and fluffy – I use an electric mixer, cos who wants wooden spoon hand sprain?
  2. Add the lightly whisked egg and vanilla and mix well.
  3. Sift in the flour and custard powder and mix until a dough is formed.
  4. Throw in the choc chips and worked together by hand.
  5. Form the dough into small balls, place them on the baking tray and then press down lightly. Be sure to leave a gap because they grow J
  6. Bake for 10-15 mins until golden. Remove and cool on a wire rack.
  7. Try not to scoff the whole batch in one go!

I hope some of you will have a go at this splendidly easy and delicious recipe!! In the meantime, do tell me what YOUR favourite cookie is!

 

Thanks, Rach. Those biscuits (sorry, the Aussie snob in me can’t bring myself to call them cookies) sound completely delish. Just imagine, if I stuffed them with red Smarties, they’d be celebratory Sydney Swans biccies!

Now listen-up, Feasters. Because Rachael is kind and generous and lovely, she’s offering a print copy of Outback Dreams to one lucky commenter. All you have to do is share your favourite biscuit and we’ll put you in the draw.

Maybe you’re an ANZAC biscuit fiend. Perhaps Tim-Tams are your go. Or maybe you’re a secret Iced Vo-Vo connoisseur.  Simply share your biccie (or cookie!) love and you could win.

But get in fast. Giveaway closes midnight Tuesday, 1st October 2013 AEST. Open to Australian postal addresses only.

If you’d like to learn more about Rachael and her books, please visit her website. You can also connect via Facebook and Twitter.

 

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Ahh, it’s Friday again which means delicious food and delicious people!

(And footy, but I’ll try not to bore you too much with the news that this weekend sees my darling Sydney Swans in a MUST-WIN clash against Carlton. Saturday night at 7-45 if you want to tune in and cheer, cheer the red and the white. Oh, go on, you know you want to.)

Er…back to delicious people!Annie West romance author

My guest today is the ever delightful Annie West who writes award-winning romances, featuring hot alpha males that make your toes curl with their powerful sexiness matched against women who are more than their equal in brains, looks and passion, and know exactly how to keep them on their toes. And all wrapped up in exotic settings. In other words, romantic fantasies that take your emotions on a heart-tumbling thrill-ride.

Annie’s latest release is An Enticing Debt To Pay (what a title!) and if you keep reading, you may just discover a giveaway on offer. But first, enjoy a taste…

 

AN ENTICING DEBT TO PAY

 

An Enticing Debt to Pay by Annie WestDial R for Revenge…

Forgiveness is a foreign concept to wealthy investment trader Jonas Deveson. Someone has been stealing from him. He’s got a good idea who it is and she’s going to pay….

Seeing the harsh lines that bitterness has carved into Jonas’s handsome features, Ravenna Ruggiero knows he’ll never see the shades of gray in her actions.

Jonas blackmails Ravenna into working as his housekeeper to pay off her debt, but living under the same roof leads to unexpected yet forbidden temptation, and Jonas is no longer sure who is being punished!

 

Ooh, I get the shivers just thinking about how exciting that read will be and from September 17th you’ll be able to own your own copy. Simply visit that most awesome Platinum ARRC sponsor Booktopia, or check your local bookshop or chainstore. You’ll also be able to purchase direct from Harlequin Mills & Boon, Kobo, Google Play, Amazon, iTunes, Bookdepository, or your favourite retailer.

Now prepare yourself for more deliciousness with Annie!

 

French Fancies

aka It’s Got Fruit In It So It Must Be Healthy, Right?

 

Cathryn, thanks so much for allowing me a sought after spot on your scrumptious Friday Feast. FFs always make my mouth water and I vow to try the new recipes but only in a responsible, not-getting-fat way. Ha! The result is that I Window display of a French patisseriedrool shamelessly then have to go off and scoff delicious things. So here’s my revenge…

No, no, not revenge. I’m just bowing to logic. I looked at my calendar and thought ‘Friday Feast, wow! I’d better think of something yummy to share.’ Then I got distracted by the fact I’ve got a new book out next week. I’m a writer, I’m allowed to be easily distracted. Then I started thinking, as one does, of both at the same time, the book and food, and of course I had no choice then but to share my absolute love affair with that masterpiece of French cuisine, the fruit flan. It’s probably got a suitably wonderful and throatily sexy French name that does justice to the lusciousness that is fruit and sugary, creamy sweetness on a rich yet then buttery crust. I leave that to others. I just want to eat it.

My logic makes sense, truly. My book starts in Paris. To be specific it begins in an apartment in the ultra-upmarket Place des Vosges. The square is beautiful and symmetrical and a jewel of French history and architecture. I have several photos of it, but the one I look at the most is this one – the close up of my picnic morning tea there. Sigh. It’s a mini fruit flan (well, I call it mini) complete with berries and a fig so fresh I suspect someone plucked it from the tree that morning, then lovingly coated it with a delicious sugary glaze.

Another delicious French patisserie window displayFor Ravenna and Jonas, my heroine and hero, the Place des Vosges means a showdown that will change their lives – passion and anger and defiance and an undercurrent of attraction that plays havoc with their once neatly ordered lives. For me, it means sitting in the sun on a neatly painted green garden seat, with the sound of French schoolkids racing around the place, while I sink my teeth into perfection.

As you can see from the other couple of photos here I can’t stop at one when it comes to fruit flans. Wherever we went I’d stop and leer at shop windows and take photos of them so I could drool later. And the French know how to dress a window, believe me.

My advice, if you want to try the deliciousness that is a fruit flan, is to get someone else to make it while you relax in the sunshine with a glass of bubbly. Always a good plan.

Sadly it doesn’t always work so I’ve been forced to make my own. Be warned, it does take a little while. I don’t find the recipe difficult (and it has always worked), just time consuming. The perfect thing to do on a weekend when you’d rather immerse yourself in French fruity goodness than write a difficult chapter or clean the house or wax the car (I’ve never waxed a car but it sounds tiresome).

French Fruit Flan

Annie West's French Fruit Flan

Pastry:

1 cup plain flour

1 tablespn icing sugar

90 g butter

1 egg yolk

Approx. 1 tablespn lemon juice

Crème Patisserie:

1 ¼ cups milk

1 egg

2 egg yolks

1 tablespn plain flour

1 tablespn cornflour

1/3 cup castor sugar

1 teaspn vanilla essence (preferably the real thing)

Topping:

Your choice of fruit but you could use

Kiwifruit and or a punnet of strawberries

425g tin of apricot halves (or whatever takes your fancy)

425g tin of pitted cherries

Vanilla essence to taste

1 tablespn arrowroot

1 tablespn brandy (optional)

Pastry:

You could use bought shortcrust pastry but if you have time, try this.

Sift flour and sugar in a large bowl. Rub in butter. Add egg yolk and only enough lemon juice to make a firm dough. Press into a ball, cover and refrigerate 30 mins. Roll on lightly floured surface to line greased 23 cm flan tin. Cut off any excess pastry and refrigerate 20 mins. Bake blind for 7 mins at 220 celsius (ie. Line with greaseproof paper and cover with rice so pastry doesn’t bubble up). Then remove paper and rice and bake another 7 mins till golden. Cool.

Filling:

Combine egg, egg yolks, ¼ cup cream, flour, cornflour and sugar in food processor till combined. Bring remaining milk to boil in a saucepan. Pour hot milk gradually into other mixture while the processor is running. Process till smooth. Return mixture to saucepan, stirring over heat till it boils and thickens. Take off heat, add vanilla essence and cool to room temperature. Spread over pastry case.

Drain apricots, slice and keep the syrup. Arrange all the sliced fruit as you like on top of the crème patisserie (concentric circles work well). Mix arrowroot with a couple of tablespoons of syrup in a saucepan and stir in brandy and remaining syrup. Stir till it boils and thickens. Brush over fruit. Refrigerate for a couple of hours before serving.

 

Oh, Annie, that fruit flan sound fantastically luscious, just like one of your books!

Now, my darling Feasters, because Annie is generous and lovely as well as an excellent cook and author, she has a giveaway on offer. Simply share your favourite patisserie treat and you’ll go into the draw to win a copy of An Enticing Debt To Pay.

Me, I bags pain aux raisins as my favourite treat. You can have all your croissants and pain au chocolats, gateaux, macarons and lemon tarts. A cuppa and one of those sweet flakey babies and I’m in breakfast naughtiness heaven. Délicieux!

So what’s yours tastebud tingling favourite?

Giveaway closes midnight Tuesday AEST, 17th September, 2013. Open internationally. Rah!

If you’d like to learn more about Annie and her gorgeous books, please visit her website. You can also connect via Facebook and keep up to date through her newsletter.

 

This giveaway has now closed. Congratulations to Khi Pha who has won a copy of Annie’s latest release An Enticing Debt to Pay. Thanks to everyone who joined in the Friday Feast fun!

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A happy bouncy Friday to you all! I hope you’re all revved up for a fantastic weekend. I know I am. It’s AFL Footy Finals time and my beloved Sydney Swans are out to defend their premiership crown, plus I have one of my favourite Author Anna CampbellAussie authors visiting Friday Feast. Too much excitement!!

Multi-award winning author Anna Campbell writes luscious Regency period historicals overflowing with passion and emotion. They’re simply brilliant reads and I’m a huge fan-girl who gets more than a little bit giggly in Anna’s presence. Thanks to winning ARRA’s Favourite Australian Romance Author Award four years in a row, it’s fair to say she’s the reigning queen. A girl’s bound to get a bit silly!

Anna’s latest release is A Rake’s Midnight Kiss, a book I’m very much looking forward to reading, not least because of its magnificent cover. Take a look…

 

A RAKE’S MIDNIGHT KISS

 

A Rake's Midnight Kiss by Anna CampbellIt Takes a Lady…

Brilliant scholar Genevieve Barrett knows how to keep a secret. Her identity as the author of her father’s academic articles has always been her greatest deception-until a charming housebreaker tries to steal the mysterious Harmsworth Jewel from her. She doesn’t reveal that she recognizes her father’s devastatingly handsome new student as the thief himself. For Genevieve, this will be the most seductive secret of all…

...To Catch a Thief!

Sir Richard Harmsworth has been living a lie, maintaining a rakish facade to show society that he doesn’t care about his status as a bastard. Yet long haunted by his unknown father’s identity, Richard believes the Harmsworth Jewel will confirm his claim as the rightful heir. But when Richard sets out to seduce the bookworm who possesses the stone, he instead falls for its beautiful owner. But even as she steals Richard’s heart, Genevieve will be in greater danger than her coveted treasure…

 

You want this, oh yes you do! And you can score your own rake with just a few easy clicks. Try most excellent Aussie bookseller Booktopia, otherwise Amazon or Bookdepository. For the ebook, try Kobo, Amazon (Kindle), JB Hi-Fi, Google Play, iTunes or your favourite retailer.

And now I present the Romance Queen. Take it away, Anna!

 

Life is a Picnic!

 

Hi Cathryn! Thank you so much for having me as your guest today on Friday Feast. You know I love being here, although I always feel like I emerge five kilos heavier after I’ve read your guests’ posts! Yum, yum, yum. Followed by nom, nom, nom.

Oh, dear, I’m starting to sound like an Internet Cat! I promise no cheeseburgers were harmed in the making of this post.

One of the fun things about visiting this blog (apart from hanging out with the very groovy Cathryn) is talking about scenes in my latest release that involve food. Last time I was here, I discussed yummy American wedding cakes. AndSeven Nights in a Rogue's Bed by Anna Campbell the time before that, I talked about a scene in SEVEN NIGHTS IN A ROGUE’S BED involving seduction by baklava.

By the way, if anyone wants to try this out on me for real, I’m game. I LOVE baklava!

In A RAKE’S MIDNIGHT KISS, my latest release, more meal scenes are more prevalent than usual, partly because my rascally hero Sir Richard Harmsworth has infiltrated himself into the heroine’s home under a false identity. There are quite a few prickly conversations over the dinner table as Genevieve strives to dampen his seductive wiles. Needless to say, she doesn’t get far, but watching heroines try and depress our heroes’ impudence is always fun, isn’t it?

Probably the most enjoyable meal for my hero and heroine takes place on a punt in Oxford. Richard has lured Genevieve into floating away to a secluded spot under a willow where sensual pleasures are rife. Including lunch!

These Regency rakes know how to picnic in style. Fine gilded china. Crystal glasses. Linen napkins. Silk-covered cushions. Vintage champagne – allowing me to employ that romance staple, the heroine wrinkling her nose at her first taste. It’s a scene that pops up often in a romance. I think it’s a show don’t tell moment to demonstrate that the hero intends to sweep our heroine away into a world of new and glorious experiences.

Like all good Regency picnics, the one in A RAKE’S MIDNIGHT KISS involves roast chicken. So I thought today, I’d share a VERY complicated recipe for chicken.

 

Anna Campbell’s Chicken and Wine

(degree of difficulty: 1 million stars)

A chicken ready for roasting with a bottle of wine

  1. Cover the bottom of a baking dish with oil of choice.
  2. Place in conventional oven at 180/200 degrees Celsius. Heat for 30/45 minutes.
  3. Take fresh or defrosted chicken and remove fat from the cavity. Rinse out the cavity. Wrap in tea towel to absorb extra moisture. Don’t refrigerate at this point.
  4. Pour large glass of wine and sit down somewhere comfy. Drink at own pace. Refilling as needed. If you are the heroine of a romance novel and the wine is a sparkling variety, wrinkle your nose, giggle winningly and say, ‘Oh!’ to the bubbles. Await kisses.
  5. When oil is sizzling hot (and preferably before you’ve had TOO much wine), place chicken in baking dish, breast down. Move around a bit to seal and to stop skin sticking to the pan. Baste.
  6. Return baking dish to the oven for 45 minutes.
  7. Repeat step 4.
  8. Stagger to oven. Turn chicken over and baste. Return to oven. If it’s a large chicken, leave it another 40/45 minutes. For a smaller chicken, around 30 minutes, but check regularly after 20 minutes, basting each time.
  9. Repeat step 4.
  10. Remove chicken. Let it sit for 15 minutes. Carve and eat.
  11. Open a new bottle of wine if old one is exhausted.
  12. Repeash shtep foursh. Hic!

I hope one day you’ll all try this complicated but rewarding recipe. I’ve made it several times myself to great headaches, um, success.

So let’s talk picnics. What’s your ideal picnic location? Picnic menu? Picnic companion? Or don’t you like picnics at all and you’d rather do you nose wrinkling indoors?

I’ve got a print copy of A RAKE’S MIDNIGHT KISS (with de rigueur champagne scene and roast chicken) for one commenter today. Giveaway is international!

 

Roast chicken and wine…ooh, Anna, you’ve captured my heart! I can so, so relate to this kind of cooking. Happens rather regularly here on Friday nights thanks to Friday Feast inspiration.

Now, my most gorgeous Feasters, you heard Anna. A print copy of A Rake’s Midnight Kiss awaits one lucky commenter. So get those typing fingers ready and share your picnic love (or unlove).

Me, I adore a good picnic, even good old Aussie ones with ants and flies and other critters. My darling beloved used to treat me to rainy day picnics, where we’d lay out a rug on the lounge room floor, crack a bottle of excellent white wine, have a bucket of prawns at the ready and opera (yes, OPERA – we’re classy folk here at Chez Hein) on the telly. Prawns, a good white, Turandot, and a lovely time can be had. As long as my darling Sydney Swans aren’t playing at the time, of course!

Giveaway closes midnight Tuesday AEST, 10th September 2013. Open internationally. Rah!

If you’d like to learn more about Anna and her wonderful books, please visit her website. You can also connect via Facebook and Twitter.

 

This giveaway has now closed. Congratulations to Paula who won herself a copy of Anna’s new release A Rake’s Midnight Kiss. Thanks to everyone who took part. Hope you had as much fun as Anna and I did.

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Feeling pretty chuffed this week. My beloved Sydney Swans are still perched very nicely near the top of the AFL ladder, my book is finished (at least until edits come), and I’m playing decent golf for a change, but I’m also super thrilled to introduce a new Friday Feast guest, lovely Australian author Fiona McArthur.

Fiona’s a country midwife who knows all about babies, which is why she writes gorgeous Medical Romances for Harlequin Mills & Boon. And they’re popular. Like over two million copies worldwide style popular. Yup, this is a lady who knows her stuff!

Fiona’s next release is Two Tiny Heartbeats (isn’t that a beautiful title?) and it sounds wonderful. Check it out.

 

TWO TINY HEARTBEATS

 

Two Tiny Heartbeats by Fiona McArthurGold Coast City Hospital

First-day baby bombshell!

Discovering she’s pregnant—with twins!—is not how midwife Lucy Palmer imagined her first day in her new job. Worse is that it took her gorgeous new colleague Nikolai Kefes to suggest a pregnancy test and scan. As they watch those tiny heartbeats on the monitor, Lucy knows instantly that her two little babies are the only things she can focus on. And that her highly inconvenient attraction to the hunky Greek obstetrician—with his legendary reputation for short, sweet, emotionally unavailable relationships—definitely has to be ignored…!

 

Doesn’t that sound fun? I bet it’s gorgeous. Keep your eye out for the release of Two Tiny Heartbeats in October. In the meantime, Fiona has many other novels to warm your heart.

Speaking of warming hearts, try this fantastic post on for size!

 

Train Journeys and Falling In Love With Them

 

Thank you Cathryn, for asking me to join you on your Friday Feast. Not known for my culinary skills but I do like eating so thought I’d share a food journey with a difference.

Early start at the station on the Spirit of the Outback trainFancy a Trip on the Spirit Of the Outback? Longreach to Brisbane. Ever wondered about the cost, the time it takes, the sleepers and the meals?

You have to love being a writer because research trips are definitely perks of the trade. Not often I can drag my husband on trips so we went the whole hog. I thought it was worth saving up for, sleeper class, which included all meals in the Tuckerbox Dining car, and we put the car on the train (ours was the only one on there – it looked so cute) and it meant I could be back at work a day earlier if we drove home from Brisbane – so more time out west. Vote one. Queensland Rail. Seriously. They do it right.Fiona's car on the train

This was the final stage of our recent ten day trip around the amazing red earth of western Queensland, an absolute joy, and more of that coming on my new webpage soon, and a whole lot more in my next book, but I know Cathryn loves to hear about something in the food department.

The good thing is you can’t talk about the Spirit Of The Outback without talking about the meals. A skillful chef, a huge kitchen and a unique and fabulous setting makes the cuisine as tasty and elegant as any restaurant. But in the beginning…

Longreach station

Longreach at sunrise is a little chilly in June while the excitement of looking for your carriage makes up for it. When you leave Longreach, you’ve got half an hour to settle in and admire the glorious colours of those first Fiona enjoying the view on the Spirit of the Outbackgolden rays on the plains and the contents of your little hessian comfort bags – sigh for the days airlines used to give you half what was in these little packs – with eye masks, washers, organic lip balm, plus the usual’s. I love stuff like this as my friends will laughingly tell you. Sniff. Anyway, the views are magic as you peer out the windows, and wave at the traffic when we run alongside the road.

Then your delightful hostess, in our case, Raylene of the endless goodwill – will encourage you to make your way to the dining car and take a seat at the beautifully set alcoves complete with white linen tablecloths, wildflowers and silverware, and best of all, lovely big windows that showcase the reds, browns and orange of outback Queensland.  Truly we are blessed by our beautiful country. Especially arid and sparse it takes my breath away.Fiona's husband Ian at the table

But back to food. Breakfast was all hubby could wish for, (because I had fruit and water – NOT!)  crisp bacon, soft eggs, buttery mushrooms and sausage, grilled tomato, fresh juice and hot, freshly brewed coffee. Groan. And no gym to work it off, still, probably wouldn’t have used it if they had one. But leisurely, and fun.

Then it’s back to your private cabin or into the spacious lounge car. Next time, I’d spend more time in the lounge car because a carriage full of windows give the best view of the surrounding countryside and it’s too easy to stay comfortably antisocial in your own little lounge cabin although the windows are lovely there too.The Tree of Knowledge

Rattle, rattle, rattle for a couple of hours and then a leisurely meander off at Barcaldine to admire the cleverly created replacement Tree of Knowledge, didn’t notice Kevin or Julia poking around up there just outside the station, and a walk along the platform and cheeky peer in the window by my DH. Then back on board where we took the chance for us to go through the hundreds of photos we’d taken over the last week and a half, a joke about the fact that I’d been keen to visit the Qantas Museum in Longreach when hubby decided I’d seen more planes than he’d had breakfasts, and a few more notes on my computer.

Before we knew it lunch was on, must admit I had a wee glass of Sav Blanc to go with my Barramundi Fillet with citrus butter and garden salad. Divine. Ian had Backstrap Lamb and we both daintily nibbled at the Pavlova. Actually not dainty at all. There was also Haloumi salad and Chicken terrine so lots of choices.

It was nice to go for a wander when we paused at Emerald, one of my boys had spent a bit of time working at the feed lot up here for Australian Ag, and I’d heard a lot about Emerald and wanted to see it. Looks like a great town. Love the way the station steps are in the middle of town. Couldn’t believe the agricultural equipment for sale. Must have been millions of dollars worth which illustrates the amount of food produced in this area.Fiona enjoying bubbles in the lounge car

Back for a quick freshen as the afternoon sun was casting long shadows away to the mountains and then I was sipping bubbles in the lounge car chatting to fellow travellers. It wasn’t quite as formal as the Orient Express, God Bless Australia,  but we’d all spruced up and the sun was casting  golden halo around Blackwater. We flew through Comet, but I hear (from that son) it had a good pub, but I digress.

Sunset out of Blackwater (apparently the creek ran black – from the tree roots but now it’s coal miners heaven – and as evening and dark arrived we went through to dinner to find tender grain fed pepper steak and sticky date pudding. Amongst others, and seriously I think I’ve eaten enough.Sunset from the train

When we came back, after a desultory discussion with our fellow travellers,  our lounge had been made into two surprisingly wide and comfortable bunk beds with crisp white sheets and bottled water. Did they know about that second glass of bubbles? After the early start (my car climbed on the train earlier than we did) we were well ready for bed. Loved snuggling down to the peaceful rattle of the rails – apparently it’s better to get a middle cabin as it’s quieter not perched above the wheels but –  zzzzzzzzzz.

And in the morning, (sounds like one of my books) by the time we’d washed and changed (and yes there is a shower with wonderful hot water), captured a great pic of one of the ?Glasshouse Mountains, and it was time to disembark in Brisbane.One of the Glasshouse Mountains

To retrieve our own car we simply walked to the end of the train, were escorted to a driveway, and within twenty minutes it appeared beside us. A little meander through only a couple of Brisbane streets and we popped out on the freeway to Gold Coast. Easy Peasy for this country bumpkin. So twenty four hours flew and I adored it all.

Have you any train stories? Been on any scenic train journeys?  I’d love to hear because I fear I am now addicted. Xx Fi

Spirit of The Outback leaves Longreach 0715 Monday (and Thursday) Arrives Brisbane 0710 Tuesday (or Friday) So 1325 kms in 24 hours.

Cost from Longreach:

Economy non-sleeper between $152-235 depending when you buy the ticket – purchase food from the snack bar

Economy with sleeper – $244-315 depending when you buy the ticket – purchase food from snack bar

First class with sleeper-$427-529 depending when you buy your ticket – all meals but purchase wine and beer

Car -$299 and unaccompanied $499.

There are good discounts for seniors and concession and unlike lots of other telephone booking services Queensland rail sales people are awesome.

Ph 1800 872 467       And no, I didn’t get this journey compliments of QRS. 🙂

 

Thanks so much for sharing your journey, Fiona. It sounds absolutely wonderful. I’m a sucker for train travel after living overseas. It’s such a great way to explore a country and an easy way to cross long distances in comfort. A bit of bubbly while watching the world pass by? That’s my kind of travelling!

So, Feasters, enjoyed any iconic or scenic train rides that you’d like to tease us with? Or maybe your relaxing foodie adventure was on a cruise. Maybe you flew to an exotic tropical island for a picnic (in which case I shall hate you a little bit). We’d love to hear.

Given my last trip anywhere was on the Blue Mountains train into Sydney Harbour to meet up with faaaabulous authors Christine Stinson and Jaye Ford for lunch, I need a bit of armchair travel!

If you’d like to learn more about Fiona and her books, please visit her website. You can also connect via Twitter and Facebook. You can also write to Fiona direct at fionamcarthur2@gmail.com

 

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