There’s a beautiful moment when you sense the welcome change of seasons in the air.
It might be the darkening daylight as it dwindles on the horizon, somewhat earlier than the week before. Or when you check in the morning to be sure there’s an additional scarf in your bag, or a cardigan to wear when it’s brisk outside.
You might notice your favourite food magazines, blogs, or photo streams as they begin to fill up with new seasonal foods & you longingly gaze and think…Yes! this is the official Farewell to Summer and the last chance to indulge in some picnic love.
For the other folks, our counterparts in the Northern hemisphere; there’s the most delicious array of summer berries, picnics & long, leisurely lunches popping up in their various IG feeds.
There’s slight envy as I realise I can no longer afford ‘summertime berries,’ creeping in at over $6 a punnett now…can afford, but don’t want to pay the $6!!! I’ve since decided the only remedy for this, is to buy an abundance of Autumn figs and throw em on the the bbq in lieu of the change of seasons.
I don’t know how it happened, but in my haste to be a productive busy bee, between my final year of Cheffing at school, projects for The Serpent’s Table and just slogging it out at work. I clean forgot it was Summer and had not one escape to the beach!
For those who follow this blog, you might remember our previous trip to Bali last October.
I’m almost certain it’s a crime to live in one of Australia’s greatest beachside cities and not get away to the actual seaside.
As soon as a free day came about, my sweetheart and I ran away
I can tell you that the moment my toes hit that sand, I was in my very happy place.
There are few words to describe the best way to picnic. Whether you’re prepared with a plethora of cutting boards, fresh lemons, seasoning and butter…(just in case you happen to catch the most beautiful and fresh Blackfish you will ever eat in your life!)
Or, if you’re a pickle fiend, you think that lightly cured cucumber pickles in a jar are the best! The absolute best with fresh crusty bread, hot off the bbq and slathered in butter.
Or eventually, you might even settle for no fish, no pickles and just fresh hot bread with syrupy fresh figs that are grilled with a generous knob of bleu cheese until they’re piping hot and begging to be devoured.
One of the loveliest things I enjoy about blogging and meeting so many varied friends around the globe is how we each celebrate the months on end in our little corners of the globe. Thinking and sharing all the daily things that we enjoy in our life, or life’s little pleasures as it were.
However you chose to farewell or welcome the new seasons, I do hope you continue to read and cook along the way.
Simple Blackfish stuffed with lemon and a generous amount of butter.
Season with salt & pepper and wrap in foil.
BBQ on a hot plate or grill until opaque and cooked through.
Fresh figs sliced and stuffed with bleu cheese.
Secure the cavity with toothpicks and grill the bottoms on the bbq hot plate, until syrupy and golden.
Serve with crusty bread.