How to eat like royalty when only a few ingredients are at hand.
I was sitting in the passenger seat. I had packed for all occasions. I had prepared a little food. The puppies were being looked after. There was no more I could do. Patience was needed.
He was sitting in the driver seat. He had packed the coffee machine. He had a grin on his face. He remained silent, at least about where we were going. It's a surprise, he kept saying.
We drove north. Ah ha, I thought, we are going to Noosaville, I'm sure. My beloved loves the water, you see - well, who doesn't? - so I decided to humour him and pretend I still had no idea where we were going.
We were winding our way through the Noosa Hinterlands; what an exquisite area it is. I figured my beloved was taking the scenic route before heading out to the coast. But after a few stops and some muttering under his breath of not being about to find 'something' around a village called Pomona, I realised we must be close. Are we staying in the country?
Finally, we turned onto a dirt driveway, the sign read Noosa Avalon Farm Cottages.
I caught my breath and looked at my beloved, are we staying here? On a farm?. He nodded and I squealed like a little girl having just woken up in the middle of Willy Wonka's edible forest (a constant dream I had as a child, and a story best left for another day).
Owned and run by Linda Lee since 1986, Noosa Avalon Farm is 30 hectares of breathtaking bush and forest, tenderly rejuvenated by Linda herself after the area had been demolished for grazing land.
|A beautiful lake on the farm available for guests to treat themselves|
to a swim on a warm summers day - which ours was not.
Both my beloved and I dreamt of our adventures here
if we had come as children.
|The honeymoon cottage - our home for three |
incredibly relaxing evenings
|Honeymoon cottage is one of two|
1920s Queensland cottages on the property
|Our incredible view from the balcony of our cottage|
This was the sort of place that as soon as you drove through the gate your worries were left on the other side. From breathing fresh country air into my lungs and hearing the tender sound of birds in my ears, I felt complete calm wash over me.
If I hadn't already been completely captivated by the tranquility of this place, up walked a cow to welcome us to the farm:
|One of the many Murray Grey cows that wander around the |
farm 'mowing' in the afternoons
|She even came right up to our balcony to start eating this palm tree.|
She did let us pat her a little while after this photo was taken, too.
|Sassy the resident horse…and stalker.|
|Cows soaking up some winter rays at the |
back of the property
The great thing about these cottages is that they are all self contained. So you can bring as much or as little food as you like. You can visit the local IGA store in Pomona to pick up supplies, but note there is no microwave only a gas stove and oven.
As I was completely unprepared for where we were staying I had only brought one meal along, leftover chilli con carne. But after a drive around the local area we came across one of those wonderful roadside stalls where I picked up some vegetables.
|Driving through Kin Kin we came across this|
roadside vegetable stall
We had some local porterhouse steaks back in our cottage so dinner plans were being hatched.
Please, let me share with you how to eat like royalty while on holidays with only a few ingredients at hand.
Steak with caramelised onion jus
by The Self-Raising Kitchen
2 portions of steak (I used porterhouse)
1 orange*, juiced
Red wine (you could also use port)
Sugar (use brown if you have it, or any other sugar you can find)
Your choice of steamed vegetables.
I had an onion, but no garlic (the horror). I had picked an orange from the orange tree beside our cottage, we had plenty of red wine (it was cold and we had to stay warm some how) and we had raw sugar supplied by Linda for tea and coffee. Perfect!
Finely slice the onion and put it in a small saucepan with a lid. Add a couple of glugs of red wine (no measuring is really required), the juice of the orange and about 1 tablespoon of sugar.
Cook on a medium heat with the lid on until your onion is deliciously soft and the liquid has been cooked down to a sticky caramelised consistency. If you added a little too much liquid, just cook with the lid off and allow it to steam out.
Leave your steak out of the fridge for about an hour so the meat isn't so cold when putting it in a hot pan.
Coat steak with olive oil and not the pan - I've been watching and reading many chefs who say this is a better way - and then generously season with salt and pepper.
Heat your pan, add your steaks and cook to your liking.
Once cooked either let the steaks rest in your pan (but ensure if you are using an electric stove, remove it from the hot element) or let it rest on a plate covered for about 5 to 10 mins. During the resting stage the steak will release some of its juices, you want to use this for the jus.
Place the juices (if you rested meat on a plate) in the pan you cooked your steak in. Add a glug of red wine and turn the heat on to high. Generously add some pepper and a little salt, add your caramelised onions. The caramelised onions will give the jus a little thickness so no thickener is required.
Serve with your choice of steamed vegetables. It's that easy and no gravox need be anywhere in sight.
Disclaimer - we received no payment or discount for this post. We did, however receive a completely rejuvenated soul and a love of our beautiful Noosa Hinterland. Thank you, Linda, Sassy and all the cows and birds.
Noosa Avalon Farm Cottages are located at 292 Pomona Kin Kin Rd , Pomona Noosa Hinterland, Qld, 4568. Please check out Linda's website for more information and how to book your next getaway here http://www.noosacottages.com/