Meal From The Land Down Under

 

If you have been following my blog you should be no stranger to the term the “no plan plan”, but if you are new let me explain.  It has basically been an idea or outline of a plan I had for the next year of my life after graduating.  So far I have been right on track and everything I hoped would happen has.  I just finished up my internship in Dallas and with this internship ending I began to walk on the path labeled unknown on the “no plan plan” map. I’m going to share two details with you before I tell you the final no part of my “no plan plan” as the final detail is the farthest I ever planned, I guess you can say I think like the Mayans.

My older sister Kara introduced me to the wonderful country of Australia when I was 18 when I visited her on her study abroad.  It was my first real experience with a foreign country as an adult, or someone who could start to really understand the different culture.  I fell in love and have been back every year since.  So of course I wanted to have going back to Australia as a part of the “no plan plan.”

Now this brings us to the magazine Time Out.  When I was taking my food writing class in New York the Editor of the Eat Out section of Time Out New York came and spoke with our class.  I immediately went out and bought the magazine and just loved it. I knew instantly I wanted to work for this magazine.

So I knew I loved Sydney and I knew I loved Time Out so I began my search of attempting to intern at their company.  I applied a year ago and since then have been in touch with four different people and different departments.  I would get enough of a response to stay faithful but nothing strong enough to have confidence that it would work out.  Then my sister told me the best advice; call them! Stop emailing and pick up the phone.  So I planned out the time difference and skyped Time Out Sydney and what do you know they answered.  The next thing I know I was having an informal interview and setting up the dates I would start.  I got off the phone and couldn’t keep my feet on the ground!  The final piece fell into place for me with this internship.  I’m so excited and nervous to start.

To end this post I am including a recipe I received from one of my friends in Australia, Lucy Bardwell.  I’m calling in Australian Bolognese.  Make it for dinner it is simply delicious and your kid’s will like it as well.  It has grated carrots in it because Lucy hated carrots as a kid so her mom hid them in the sauce that way.  Oh and don’t worry it does not have vegemite in it.

 

 

 

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Australian Bolognese

I’m including the amounts I used but I made  this for three people and there was a good mount of left overs so use your best judgment and factor in the amount of people you are serving.

1 lb Minced meat- (aka ground) turkey, lamb, beef- this was a special dinner so we bought filet mignon and then my uncle cut it into tiny pieces- see pic below

14 ounce can of tomato sauce

14 ounce Can of diced tomatoes

Little can of tomato paste

1 Onion

3 Carrots

8 ounces of mushrooms

15 basil leaves

2 capsicum- pepper- any color works

¼ cup red wine of choice

Chop the onions and sauté on medium heat for about five minutes then add the pepper sand sauté together for another 10-15 minutes.  Then add the mushrooms and cook for about 10 more minutes.  Remove the vegetables and set aside.  Brown the meat then set aside, leaving the juices in the pan.  Put the vegetables back in the saucepan and then add the graded carrots and the tomato sauce, diced tomatoes, and the tomato paste in.  Cook for a few minutes stirring together.  Add the meat back in and the basil.  Add some wine and bring the sauce to a boil then reduce to simmer for 10 minutes.

I served this Bolognese with fettuccini and simple garlic bread! Enjoy mate!

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