#247- A Taste of Australia: Sydney

G'day! Join us on this television journey as we take a tour to the Land Down Under. We start with a visit to Sydney and see landmark sights such as the Sydney Harbour Bridge and the Sydney Opera House. Then Carol hops back to the kitchen to demonstrate a colorful menu, including Sydney Celebration Salad, Sydney Sunrise Drink, and Peach Melba. Enjoy a taste of Australia from Sydney!

Sydney Celebration Salad

Serves 8 - 10

8 cups torn green leaf lettuce leaves
1 cup shredded red cabbage
1 cup thinly sliced English cucumbers
1 cup cherry tomatoes
1 orange, peeled & sliced crosswise
1 cup mango slices
3 bell peppers (green, red, and yellow recommended), thinly sliced crosswise into "rings"
1/2 cup chopped macadamia nuts
10 Belgian endive leaves (optional)

Arrange lettuce leaves on a large platter. Sprinkle red cabbage on top. Arrange cucumber slices, tomatoes, orange slices, and mango slices on top. Arrange the bell pepper slices around the perimeter of the salad. Sprinkle with macadamia nuts. If desired, arrange Belgian endive leaves on top of the salad to resemble to Sydney Opera House. Serve with your favorite salad dressing or make this Vinaigrette with Fresh Dill: Combine 1/4 cup white wine vinegar, 2 tablespoons chopped fresh dill (or 1 tsp. dried), 1 clove garlic, minced, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a medium bowl. Slowly add 1/2 cup vegetable oil, whisking the vinaigrette while pouring the oil. Serve with salad. Keeps up to 5 days in refrigerator. (If storing for several days before serving, wait to add dill until just before serving.)

Sydney Sunrise Drink

Serves 1

8 ounces apricot nectar

2 tablespoons grenadine syrup

Pour nectar into a tall serving glass. When ready to serve pour grenadine into nectar and watch as it sinks to the bottom, creating a colorful morning drink. Repeat ingredients for additional servings.

Peach Melba

Serves 4

1 cup frozen raspberries, thawed

¼ cup apricot nectar

2 tsp. sugar

2 cups French vanilla ice cream

4 canned peach halves

4 chocolate wafer cookies

4 sprigs fresh mint

Purée thawed raspberries (with any accumulated juices) in a food processor or blender for 15-20 seconds. Using a rubber spatula, press this mixture through a fine mesh sieve to remove any seeds. (Discard seeds.) Add apricot nectar and sugar to strained raspberries and stir to combine; reserve. To assemble the dish, place a scoop (½ cup per serving) of French vanilla ice cream in a martini glass or pretty dessert dish. Place a peach half, cut side down on top of the ice cream. Spoon some of the raspberry sauce over the peach. Garnish with a chocolate wafer cookie and a sprig of fresh mint. Repeat with remaining ingredients and serve to delighted guests.

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