The next chapter of my journey brought me down to Adelaide, in southern Australia, for a visit with my other dear friend/soul sister, Ulyana. While we've been online friends, this was our first meeting in person. Wouldn't you know? It feels like I've known her my whole life and she's quickly become one of my best friends. We had a wonderful time together, in fact it was one of my favorite weeks during my OZ trip. Uly rented the cutest little vacation house for us in Hahndorf, a little German tourist town in the Adelaide Hills. The streets are lined with shops, restaurants, museums, and galleries, with many farms and wineries surrounding the town.
A trip down the strees of Hahndorf with our friend James.
We managed to do a lot of things that week in addition to getting enough relax time outside. Naturally, a few trips to the beach were a "must". One afternoon we met up with Uly's friend Margarita for a trip to one of Adelaide's beautiful white sandy beaches for a special durian picnic. I'm really not sure what's better than indulging in durian dipped in raw chocolate sauce and crunchy cacao nibs on the beach under the hot sun. If you've never tried this combo, you must try it right away - you'll know exactly what bliss I'm referring to.
Margarita's first durian experience!
We enjoyed a big salad lunch at Bliss Organic Cafe one afternoon. It's a great restaurant and shop with lots of raw products and books.
Uly knew exactly where to bring me for organic raw milk. I was so excited! Raw dairy products are illegal in Australia, however producers manage to get around the laws by labeling milk and cream as "cosmetic skin treatment only". I love that this one is called Cleopatra's "Bath Milk". I tried two other raw milks in OZ. Nimbin Valley Goat Milk, and another raw cow milk - Oh so luscious and creamy! My staple breaky was a simple chia seed pudding with raw milk, chia seeds, vanilla bean, goji berries, and cacao nibs. Mmmm. I'll miss that milk!
A small dinner party was in order during the week too. We invited a few people over and made some food. Pizza (Recipe HERE) and salad were on the menu. I also whipped up a parfait style dessert with pudding, crumble and fruit layered together in a big bowl. Much to our surprise (a whole other story on it's own), the hardcore fruit folks, Durian Rider and Freelee showed up with a huge box of dates, figs, lettuce, and a blender. Harley made us datorate (dates and water blended together) which was a fun new treat to some people.
Uly and James on the pizza assembly line.
Sundried tomato buckwheat pizza crusts with tomato sauce, cashew cheese, marinated/dehydrated mushrooms, spinach, and zucchini.
The gang dining outside.
Another fun event occurred that week. Uly organized for me to teach a raw dessert class! It was a fun time shopping, prepping, and presenting. I did recipe demos/samples of:
Mandarin cheesecake with mango/strawberry topping
Chocolate chip cookies
Apple peach blackberry crumble
Chocolate blueberry pie
Vanilla chia berry pudding parfait
Ice cream with chocolate and berry sauces
Strawberry lime mousse cake with passion fruit
Mandarin Cheesecake with Mango Ginger Topping
(See the original recipe with cranberry pomegranate compote HERE)
Pecan Ginger Crust
1 1/4 cup pecans
1/3 cup pitted, packed dates - finely chopped
1 tablespoon minced ginger*
1/2 teaspoon pure vanilla extract
Pinch of salt
Grind all ingredients together in a food processor to create a dough.
Press the dough into the bottom of an 8" or 12" spring form pan.
*grated finely on a microplane
2 1/2 cups mandarin segments
1 1/2 cups cashew
1/4 cup + 1 tablespoon maple syrup
6 drops stevia
2 tablespoons lemon juice
1 teaspoon packed orange zest
1 teaspoon vanilla extract
4-6 drops orange essential oil, or to taste
1/8 teaspoon himalayan salt
1/2 cup melted coconut oil
2 tablespoons melted cacao butter
Blend all but the oil and butter until completely smooth and creamy.
Add the oil/butter and blend briefly to incorporate.
Pour the filling over the crust.
Chill in the fridge for 8-12 hours.
Mango Ginger Topping
2 cups diced mango
2-3 teaspoons minced ginger
Liquid sweetener and lemon juice, to taste
Blend 3/4 cup mango with the ginger, until smooth.
Transfer to a bowl and fold in the remaining diced mango.
Add sweetener and lemon juice to taste.
Spoon over the top of the chilled cake, and top with colorful berries, if desired.
The week was so much fun that it zoomed by at lightening speed, and I was sad to leave at the end. I know I'll be back again one day though!
*Chia parfait photo courtesy of Simone Balestrin.