This is the tent we stayed in. That’s a meteorite shot by Joanne Paquette the week before.

Oh, the places we visited. Up to eight of us in a four-man tent (my brothers slept in the trailer once it was unpacked).  One year it was drought-stricken goat paddock in Jindabyne. Another we wound up in Bendigo (we eventually branched out to the holiday non-spots of greater Victoria). We sat on milk crates. Mum always cooked Hungarian goulash in the big cast-iron pot. It invariably stormed. Flooded. Or there was a dust storm.

And you thought your jaunt to the Lake Macquarie Big 4 with the kidney pool was as good as it got.

I camped all my life. In snow. On the banks of crocodile-infested waters. In the middle of cities. In fact, I was 21 before I stayed in a hotel. I packed a towel and soap and made the bed in the morning, which made my new boyfriend at the time roll around laughing. So, it could be said I’ve earned my camping stripes.

And so, recently I allowed myself the comfort and joy of “glamping”. Glamorous camping. Last weekend I headed south of Sydney with my mate Zoe to try out the glamping deal at Paperbark Camp. I’d heard about this place almost ten years ago, when it first opened. I loved the idea. Turns out it’s now a MrandMrsSmith property.

Please note: I’m an ambassador with MrandMrsSmith and I am invited to try out their properties from time to time for review purposes. The opinions in this post are my own.

Paperbark is about 2-3 hours out of town, in Woolamia near Jervis Bay. It’s a bunch of elevated, luxury tents scattered throughout dense bushland close to the sea. You can hear the roar at night. Along with crackles of the night life going about it’s thing. Otherwise it’s blissful…silence. No humans. No lights.

There’s a main building, built up high in the trees with a deck running around, a big open fire and a restaurant – Gunyah – which is a destination unto itself. A lot of Sydney folk head here just for dinner and if you’re not a glamping type, you might want to do the same. The menu is seriously good, using local produce (oh, the oysters!) where possible in simple, smart, interesting ways.

Have you been to Jervis Bay? It’s worth a road trip. The area is dotted with a bunch of little coastal hamlets – all a 15 minute drive or so from each other – and has a wonderful National Park in the middle of the fun.

This is how we did the caper, should you wish to emulate the standout time we had: We arrived. Ate dinner in the buzzing restaurant in ugg boots. We had duck and lamb, and a kangaroo carpaccio. After sitting in front of the open fire for a bit with a chamomile tea we headed off to bed in our snug tents. The bathrooms are “outdoors” but beautifully done and smell of camphor wood. Kangaroo hide rugs are on the floor (sourced and handmade by a character the owners tracked down in Tamworth), there are candles scattered about and the bath…the bath is deep with views of the stars!

The next day we ate the kind of breakfast I couldn’t do better myself: eggs, bacon, spinach mushrooms. With really lovely coffee. Out on the deck with the birds. Then we set off for the Booderee National Park and did a 7km walk that took us through coastal scrub and over headlands with views out over aquamarine water and then back down to Murray’s beach. Where we just sat and swam and enjoyed quietness.

Zoe and I had a “colour off”…here on Murray’s Beach

A 10-minute drive through the park and you’re at Hyam’s Beach. The cafe here is ace. An old milko that serves nourishing food. I ate a deconstructed hamburger with broccoli instead of chips. Big communal tables and benches out on the front porch. Newspapers and lots of interesting people. It seems to be an area where groups of friends come to holiday.

The next day – Sunday – we contemplated kayaking up the creek from the tents, out to the ocean. It’s then an hour paddle up to Huskisson. Or riding one of Paperbark’s bikes to the local farmer’s market. But instead went for another (12km) hike in the park, this time one of my bush shuffles. Bloody. Stunning. Didn’t. See. A. Soul.

I’m not sure if you follow my bush excursions on Instagram and Facebook. Look for the hashtag #bushexcursions and #bushrunning. I get out and about around Sydney every second weekend or so and trial trails…feel free to follow in my footsteps. I can totally recommend Booderee. There are a stack of walks to try down there. Ben, the son of the owners of Paperbark, knows about most of them and can point you to the best ones.

Paperbark, sadly, closes down for winter. But reopens in September. They’re taking bookings now. Got a mate you want to do a roadtrip with? You and mum need a getaway? A partner in need of rut-busting adventure? Or just want some quiet? Hey, get outta town.

To make a booking, click here. To check out other MrandMrsSmith properties, go here.

]]> http://www.sarahwilson.com.au/2013/05/a-glamping-roadtrip/feed/ 11 http://www.sarahwilson.com.au/2013/05/try-this-trick-buffering/ http://www.sarahwilson.com.au/2013/05/try-this-trick-buffering/#comments Tue, 21 May 2013 21:48:07 +0000 Sarah Wilson http://www.sarahwilson.com.au/?p=6282 When I was editor of Cosmopolitan my assistant Lucy used to book me out for 15 minutes either side of all my appointments. She did this off her own back. I asked her why one day. “So you have a buffer,” she said. By which she meant, so you have time to go to the loo, eat something, draw breathe and scratch my inner left elbow between what were often back-to-back meetings.

Photo by Brian Oldham

To this day I buffer. I actively set aside pauses in my day – 15-20 minutes at a time – to breathe and scratch my inner elbow. Lucy – thank you for instilling the idea!

I don’t like the feeling of being tugged all day, being a passive passenger to the capricious winds of others’ needs, emails, noises and distractions. I have a tendency to be the dry, fluttery leaf that follows the whirly-whirly of life’s demands. I’m easily caught up. But I want to be more solid. The original tree trunk in the equation. Not entirely unflappable, but with an immovable, safe home base to come back to.

I have often stressed the importance of creating space (not just time)  in your day, in your life, in your cells. Space allows us to expand, to get steady, like the roots of a tree. Space enables wellness, for it’s the constriction in our cells that causes disease and pain.

And I’ve made it one of my missions to emphasise with everyone I care about (you!) that we are the only ones who can take charge and do our own rooting. We don’t all have Lucys in our lives.

We have to book in our buffers ourselves.

We have to ensure we’re not the dry, fluttery leaf, day-in, day-out so we can be steady and spacious. We have to be conscious. We have to practice. We have to set up structures.

I buffer in the following ways  (they might inspire you):

* I meditate in the car in a carpark between a late meeting and joining my friend for dinner. I allow this extra “travel time” between most meetings. So I’m clear and focused for the next activity.

* Similarly, I’ll arrive at the airport early and find the prayer room and just sit in the quiet. I book this time in, too, if I can.

* In the evenings, if I’m heading out for dinner, I walk instead of drive or ride. Walking is the best buffer. And takes just as long as driving when you allow for traffic and parking.

* I book out slabs in my diary to get my creative work done. I just returned from a “think week”. I had to get the outline of my next book done for my publisher today and there was no way I was going to get it done in my usual setting, with everything that’s going on right now (stay tuned for next week’s post!). So I bit bullets and booked five days at a health retreat where I could be fed and watered and sit in a warm, quiet room. Not the usual way I do things. But I had to book a buffer. It had to be done. And it worked!

* When I’m stuck in traffic, I smile with my eyes and loosen the grip on the wheel.

* I use the Pomodoro Technique, which builds in buffers for you when you’re working on a writing project.

* I’ve tried the Intentional Resting technique, which is another tool for booking yourself out…if you’re not a meditater.

What about your buffering tricks…?

Slow cooked cinnamon beef cheeks, recipe below. Image from Eat Drink Paleo

Dumber still, these different cooking methods (slow and long) make the meat much better for you (the slow temperatures don’t destroy as many of the enzymes).Make a difference and vote with your dollar: buy secondary and learn to cook differently!

I’ve been playing with a few different cuts…gradually moving us all via this series of slow-cooked meals (you can check out my lamb shanks with lemon and cinnamon here and my beef with coconut curry here) to cooking with offal. We’re not there yet. But stay tuned.

Today, it’s beef cheeks. These are the facial cheeks of cows (not the bum cheeks!) and are very lean and tough if not cooked nice and slow and languidly.

Some quick pointers before we start…

* You can use a heavy-based casserole pot instead.

No need to buy a special electric slow cooker if you don’t want. You can use a Le Creuset casserole pot or dutch oven on the stove top or in the oven instead. You generally have to add liquid if you do (see below) and reduce cooking time from 8 hours (on low) or 4 hours (on high) to 1-2 hours.

* It doesn’t have to be a big one.

I use a 4.5L one. It’s big enough to make 6-8 portions.

* Halve the liquid if you’re using a slow cooker

If you’re converting a recipe from a standard (oven or stove-top) recipe, halve the amount of juicy stuff and do things like replace some of the chopped tomatoes with tomato paste.

Slow Cooked Cinnamon Beef Cheeks with Cauliflower Cream

Serves 4

• 800g-ish beef cheeks
• 1 tablespoon olive oil
• 200g Portobello mushrooms
• 1 carrot, chopped
• 2 celery stalks, chopped
• 1 brown onion, diced
• 2 garlic cloves, crushed
• 3 bay leaves
• 1 teaspoon each fresh thyme leaves and rosemary leaves, chopped roughly
• 2 teaspoons cinnamon powder or 2 cinnamon sticks
• 1 teaspoon vanilla powder (optional)
• 1 tablespoon tomato paste (optional)
• 1 cup beef stock
• 1 cup dry sherry, such as Pedro Ximenez (or red wine; I did a combo of both)
• 1 tablespoon arrowroot or corn starch (optional)

Cauliflower Cream

• 1/2 head of cauliflower, broken into florets
• 1/2 cup cream
• 2 tablespoons butter

Turn on your slow cooker. Heat the oil in a pan over medium-high heat and brown the meat for 2 minutes each side. Remove from pan and place into slow cooker. Place the rest of the ingredients (except the arrowroot/corn starch) on top in the order listed, stir the vegetables lightly and cook on high for 4-6 hours or low 8 hours. If you like a thicker sauce, add the arrowroot/cornstarch in the final 20 minutes.

Half an hour before serving, put the cauliflower, cream and butter in a saucepan, season to taste with salt, then cover and cook over low heat for 35 minutes. Blend with a stab mixer (or use a potato masher) until smooth. Serve beef and cream with steamed beans or zucchini.

Some extra bits to know:

If you can’t find beef cheeks at your butcher, use beef shin, chuck, brisket or blade steak instead.

To find out how to buy beef cheeks from farmers whose sustainability practices you like, go to the Target100 site.

If you wind up with waaaaaay too much liquid (this often happens with slow cookers), simply remove some of the liquid and store in a jar in the freezer. Pull it out when you need some rich sauce for a dish.

Any beef cheek recipes you love? Any other cooking styles or cuts you’d like me to check out?

Image by Maxwell Holyoke-Hirsch

You’ll notice the series is not called “My Minimalist Home”. Minimalism is a righteous aesthetic, but not always practical. All those ardent minimalists out there can be painful. And their all-in-one gadgets can cost a bomb. I really enjoyed reading this Slate article on how minimalism isn’t sustainable….and how the original minimalist zealots have backed off on their message to something…simpler. You might like this fresh perspective too.

I don’t call it “My Green Home” either. Sustainable timber and chemical-free options are great. But generally green home features and rants suggest more buying…More Stuff, albeit derived from new-growth shrubbery. It’s consumerism dressed up in hemp clothing.

You’ll also notice I don’t speak of “Decluttering”. Decluttering denotes chucking stuff out, and often perfectly good things that are then replaced by a less cluttery version of the original. And complemented by a visit to The Storage Shop to buy a whole heap of containers and filing solutions. Which is More Stuff.

Instead, I’ve gone the simple slant. Simple is minimalist, green, decluttered, low waste, practical, economical and all the rest of that good stuff rolled into one. Well it should be.

Simple has as its mantra one word: less.

Go to the shops less. Buy less. Consume less. Recycle less (recycling should be a last resort). Less furniture. Less gadgets. Use up what you have first. Improvise. Make do. Use the same thing for two purposes. Need less.

Recently Leo Babauta listed what he didn’t own over on mnmlist. I’ve decided to do the same, as prompted by his elegant list.

I don’t own:

A toaster (I use the oven grill)
A microwave
Paper towels (I lick my fingers)

An electric jug. I use a kettle on the stove top.

Books that I’m not going to pass on to friends (I’ve written about this before.)

Wrapping paper

Candles, knick-knacks that don’t serve a purpose or have sentimental value, scatter cushions.

Collectibles

Tissues (I use loo paper)
Debt (I save up, then I buy)

A DVD player (I use my laptop)

Gears on my bike

A dryer

A heater (although I’ll be getting one shortly…but only the one. I prefer thick socks and jumpers)

Air-conditioning and fans (in hot weather I sleep with wet sheets and a wet flannel)

An eReader/tablet (my phone and laptop are enough for now. I’ve written on this before.)
Hair styling products (I use salt water)
A gym membership (I run, do yoga, ride my bike)

Coffee table books

Books about books or decluttering

My own yoga mat (never have had one, not in 21 years of doing yoga twice a week)

Nail polish, polish remover, cotton balls

Magazines or newspapers (I’ve never bought a magazine in my life)

Exfoliator (I, seriously, use sand when I’m at the ocean.)

More than one of the following: beach towel, chopping board, running shorts5

More than two of the following: bikinis, running bras, socks

More than three of the following: bras, serving/salad bowls, kitchen knives, saucepans, necklaces, rings

….

The above does not make me a better person. But it does make my life easier and more elegant. I save time from not going to the shops. On weekends I get out of town and do fun things instead. I save angst not deliberating whether I should buy something. I either really need it, or I just don’t. I don’t have to tidy much. Or look for things. Over the next few months I will have to buy a few more things. Like a couch (nope, I don’t own one), and some plates (I own four) and some wine glasses (I drink out of some antique vases). But at each step I will endeavour to keep things simple.

A small update: I appreciate all this can sound awfully pious. I will stress that I do this “simple” stuff, in part, – and here’s the caveat – because I do happen to get given/sent/offered a lot of stuff. Which I resist and discourage. I guess it’s a reaction to this excess. And perhaps to off-set it. A commenter below made the point I probably don’t own a hairdryer because I get my hair done professionally. This is a little true. I do TV appearances weekly and can usually stretch out one of their blowies for a few days. I also got given two of my bras…four years ago. And I get sent a lot of books…which I give away. I was given my one chopping board…it’s not what I’d choose myself…but I stick with it rather than buying another…

Anyway, I was thinking you might benefit from my list, and from thinking about what you can use up and not replace. How you can do “less”…feel to share your suggestions on what you use in a dual purpose kinda way below…

My love of chocolate has seen me experiment madly with different densely nutritious and satiating recipe ideas for two years now. It’s not a bad experiment to sign up for, mind you. This cookbook, as with my previous books, evolved as an experiment as I explored sugar-free living for myself. I say this often: I’m not a scientist. I don’t pretend to be. I’m someone who gave this way of living a crack, found it did great things for my wellness, and now I love sharing what I’ve learned.

To grab the Chocolate Cookbook, click on the button below. If you’ve pre-ordered, your copy will be delivered to you today via email. Stay tuned!

I’m hoping you’ll love it. Here’s what you’ll find inside:

• 74 fructose-free cakes, fudges, truffles, brownies, smoothies, cheesecakes, mousses, ice creams and barks.
• Cacao v cocoa: an explanation, plus how to shop for both.
• Safe sweeteners and how to use them.
• Recipes healthy enough to eat for breakfast!
• Handy conversion widgets, substitutions chart PLUS an ingredient saver helper.
• Basic ingredients lists, and my preferred brands to try.
• Vegan (and vegetarian) and Paleo (and gluten-free) options for the bulk of the recipes.

In addition to my recipes, the I Quit Sugar Chocolate Cookbook features contributions from a bunch of recipes developed by 13 I Quit Sugar readers and a whole heap more by some of my foodie and blog land friends, including:

• Jemma Gawned, who runs raw food bar and wholesale kitchen Naked Treaties from Byron Bay NSW.
• Megan Gilmore, a holistic health coach; her blog Detoxinista provides sublime, quick, all-natural recipes.
• Jules Clancy, who has a degree in Food Science; her blog The Stone Soup specializes in recipes that use five ingredients or less.
•  Martyna Candrick, a recipe developer and food blogger whose blog, Wholesome Cook, is full of nutritious and easy-to-prepare meals.
• Anthia Koullouros is a Naturopath, and founder of OVViO Organics: Tea-house, clinic and apothecary in Sydney.

Hope you enjoy it as much as I just loved making it!

Beef & Broccoli Stir Fry, recipe below

Here she shares six ways to max your mince experience, beyond the spag bol usual.

1. Stir fry it.

Mince is brilliant in stir fries because it cooks quickly and has lots of surface area to absorb the flavours of your sauce and other ingredients. It also saves you from having to thinly slice your meat.

Next time you’re planning to cook your favourite stir fry, use minced meat instead of your normal chicken breast or thighs.

Beef & Broccoli Stir Fry

Serves 2- 3

• 500g ground (minced) beef
• 2 cloves garlic, finely sliced
• 2 heads broccoli
• 4 tablespoons oyster sauce (soy or Tamari, if you’re sugar free)
• 1 bunch coriander, chopped

Preheat a large wok or frying pan on a very high heat. Add a few tablespoons neutral flavoured oil and stir fry the beef. While the beef is browning, finely slice the broccoli stems and chop the head into bight sized trees. Add garlic to the beef and continue to cook until well browned. Add broccoli and a few tablespoons water and cover the pan. Continue to cook on a high heat with the lid on, stirring every 2 minutes until the broccoli is bright green and tender but still a tiny bit crunchy. If it starts to burn, add a little more water. Stir in oyster sauce. Taste and season and serve with chopped coriander on top.

Some extra options:

• Chilli beef: add in some fresh or dried chilli.
• Ginger: add a few tablespoons of finely shredded fresh ginger in with the garlic.
• Nutty: a handful of roasted cashews adds a different dimension and some crunch.

2. Think outside the bun.

OK so you’ve probably used mince to make burgers before. But have you ever tried serving your burger patty as “star of the show”, rather than slapping it in a bun? A well made burger can be just as delicious as a juicy steak.

My favourite way to cook grown-up burgers is to keep it simple with just mince in your patty. I then cook it on a salt crust as in the recipe below. The salt helps give that lovely flavoursome crust on the outside of your burgers. It’s a little thing that really makes a difference. I then serve the burgers as the ‘hero’ with a green salad on the side and a good sauce. Usually either a homemade barbecue sauce, hollandaise or aioli.

Salt Crusted Burgers

Per person:

• 200g – 225g minced (ground) meat (beef is of course the classic. But buffalo, lamb, pork, chicken or turkey are all good. Just make sure there’s a bit of fat so they aren’t too dry.)
• salt, to taste

Heat a frying pan or skillet on a super high heat for at least 3 minutes. You want it smoking hot. Meanwhile shape meat into burger patties. Sprinkle a very fine layer of fine salt onto the pan and slide the burgers on top. Cook for 4 minutes then turn, adding a little more salt. Once the burgers are turned, cook for another 4 minutes or until burgers are how you like them.

3. Don’t forget about sausages.

The thing with sausages is there’s a huge difference between a good quality butcher’s banger and the cheapo ones available in the supermarket. Sausages are a convenient alternative to plain mince as the butcher add seasonings so you don’t have to. I often remove the casings from my sausages and use the meat anywhere I’d normally use mince.

[You might like to try my recipe for sausage and beetroot hash -I use the same technique Sarah]

4. Try flavours from different countries.

The large surface area of mince makes it perfect for soaking up different flavours or seasonings.  For example, boring old meatballs can be given a new lease of life by seasoning chicken mince with soy sauce and sesame oil and serving with fresh mint and coriander to make Vietnamese chicken balls as in the recipe below.

Mexican cooking is no stranger to the joys of mince. When you’re tired of tacos and chilli con carne, explore other Mexican flavours like jalapeño chillies and coriander together in a chilli verde, or green chilli.

Lebanese kofta are another brilliant mince dish. Seasoned with ground cumin and onion these sausage shaped meatballs, cooked on a skewer, are wonderful served with lashings of hummus and some tabbouleh on the side.

The Turkish have their own version of kofta, small round meatballs made with lamb mince simmered in a tomatoey sauce. I love them served with fresh mint and a drizzle of natural yoghurt. And don’t forget Turkish pizza topped with minced lamb, tomato, onion and pine nuts.

5. Vietnamese Chicken Balls.

Vietnamese food is one of my favourite Asian cuisines. All those fresh herbs and pungent fish sauce combined with hot hot chilli, it’s hard to be bored with all the wonderful flavours. I also love the French influences, like their love of coffee and crusty bread.

Serve meatballs with fresh herbs such as coriander, mint or basil. And steamed rice or cauliflower rice (grated raw cauliflower).

Vietnamese Chicken Balls

Serves 2

• 2 tablespoons tomato paste or ketchup
• 3 tablespoons soy sauce
• 500g minced (ground) chicken
• 5 small mushrooms
• 2 teaspoons sesame oil

Place a large fry pan on a high heat and add tomato paste or ketchup, 1 tablespoon soy sauce and 1 cup water. Bring to a simmer. Combine chicken, chopped mushrooms, sesame oil and 2 tablespoons soy sauce in a large bowl. Using your hands and a tablespoon, shape the mixture into walnut sized balls, placing them in the simmering sauce as you go. Cover the meatballs and simmer gently for 7-8 minutes. When the meatballs are cooked through serve hot.

Some extra options:

• Vegetarian: replace the chicken with 1 can drained lentils, 1 egg and 75g almond meal.
• Want a meaty version? Replace the chicken with pork, veal or even beef.
• No sesame oil? Just skip it or replace with toasted sesame seeds.
• Gluten-free: make sure you’re using Tamari or other good quality gluten-free soy sauce.

6. Indonesian spag bol.

I’ve also been known to make an Indonesian version of spag bol. Replace your spaghetti with fresh plump hokkien noodles and season your browned mince with hoisin sauce and green onions instead of the regular tomato and garlic Italian combo.

So I challenge you to try a new way with mince in the next week. Your taste buds AND your wallet will thank you for it.

Any special meals you make up with mince? Feel free to add below. And if you loved what Jules shared, why not check out her ebook bundle.