Dear Byron Bay,
Thanks so much for having us while we take this pregnant pause, enjoying a grown-up holiday for two before we become three. The cloudless skies, sparkling ocean and gentle warm breezes have been much appreciated.
Do you get all guests up at 5.30am with your early sunrise? We don’t mind. The morning activity of your people, you know, the jogging and surfing and general healthy living, is a refreshing change from the grey commute we’ve been experiencing during the winter months down south. And boy do your cafes know how to do a great breakfast. Colourful bowls of fruit and muesli, local breads with homemade tropical marmalades, muffins bursting with berries, and eggs partnered with vivid green sprouts and creamy avocado were all delicious.
Do you think it’s just the beautiful weather, endless beaches and excellent surf that makes your people so happy? Because they all seem to be incredibly friendly and positive. I’ve heard that there’s a healing energy that encircles this pocket of eastern Australia, maybe that’s it? Or maybe it’s that every second cafe is serving green smoothies and raw treats and the daily farmers markets in the region are a cornucopia of fresh, organic, tropical delights. Whatever it is, you’re making it rather hard for us to leave.
While we’ve still got some time left, we’re indulging in some poolside reading, interspersed with snacks. This pineapple dish is originally from Jamie Oliver. It’s the perfect summertime dessert. Just slice up a pineapple, as rough or as fancy as you like (using a vegetable peeler to create long thin strips looks especially pretty on a large platter). Lay it out on a plate or in a big bowl and sprinkle with mint and sugar that you’ve bashed together to create a green, fragrant, sweet topping. Place the pineapple in the middle of a table with a bunch of forks and dollop a big serve of greek yoghurt on the side for guests to mix into the fruit.
Simple, flavourful, fuss-free eating fits in perfectly with the Byron Bay vibe. Thanks for the inspiration. Now, to nap.
Pineapple with Mint Sugar and Greek Yoghurt
- 1 pineapple, cut into pieces
- 1 bunch of mint
- About 2 tablespoons of sugar (depending on the size of your bunch of mint)
- Greek yoghurt to serve
Arrange pineapple on a platter or in a bowl.
Pick the mint leaves from their stalks and combine with sugar in a mortar and pestle. Bash it all up to encourage the mint to release it’s oil and disintegrate into the sugar. You should be left with a green, fragrant sugar.
Sprinkle the mint sugar over the pineapple and serve with a side bowl of greek yoghurt.