Outback pantry, 180pp.
by Lynton Tapp
Hardie Grant Publishing, Richmond Victoria, 2015
Cooking on page 32
Lynton Tapp grew up on a cattle station in the Katherine region of Australia’s Northern Territory. That’s where he learned the pleasure of living in the middle of nowhere, producing your own food, cooking on a campfire, and fishing and hunting.
At one stage, he got sucked in by takeaway food and soft drinks, and decided the only way to shed the extra kilos was to start cooking healthy food for himself. He got hooked on nutrition and even went to America to help care for his sister when she attended a spinal rehabilitation centre after breaking her back.
The life-changer was when he came second in 2013 MasterChef Australia. Today he lives in Melbourne and hosts two television series, My Market Kitchen and A Taste of Travel.
Page 32 is an under appreciated old favourite.
The unloved iceberg salad
2 teaspoons buttermilk
2 teaspoons sour cream
1/2 teaspoon dijon mustard
1/2 teaspoon honey
1 teaspoon chardonnay vinegar
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
3 teaspoons chives, chopped
1/2 head of iceberg lettuce, cut into wedges
50 g (1 3/4 oz) of your favourite blue cheese, crumbled
In a small bowl whisk together the ingredients for the dressing until well combined. Lay the iceberg wedges on a serving platter or board, and drizzle with the dressing. Lastly, crumble the blue cheese over the top.
How it played out
I had company coming for lunch and was delighted to find that I had everything on hand except the chardonnay vinegar. Not to worry, I did have a lovely raspberry vinegar that an Belgian exchange student gave me.
I followed the recipe, and then garnished each serving with a sprinkling of cooked bacon, halved cherry tomatoes and parsley, as well as chives from our garden.
Recipes don’t get much easier than this and it took less than 10 minutes to have lunch on the table. Of course, I managed to forget to top the salad with the blue cheese, so it got added when we were halfway through the meal. Hence one big pic of a partially eaten salad. 🙂
Poor John and I are travelling by train across Asia from Beijing in China to St Petersburg in Russia. Our route is called the Trans Mongolian Railway and our stops also include Ulaanbaatar in Mongolia, and Irkutsk and Moscow in Russia.
The marathon leg we start tomorrow—from Irkutsk to Moscow—will take four days. We’re taking plenty of nonperishable food, but nothing as tasty as this. You are most welcome to follow along on my travel blog.