The Melbourne Cup, “the race that stops the nation,” was held Tuesday in Flemington, and although the entire State of Victoria gets the day off as a public holiday, the rest of the country keeps working until 3pm when all eyes turn to the closest TV to watch the big race. I decided since this was my first, of many, Melbourne Cups I might as well shed a little light on what we ate in this week’s WIAW.
I cooked up a big paleo breakfast for us around 10am which included bacon and eggs for Ben, and leftover Sweet and Spicy Pork and Pineapple with a side of eggs for me… and two Wildberry Smoothies.
The Sweet and Spicy Pork is one of my favorite meals, and Coconut Aminos (a soy and sugar free alternative to soy sauce) is quickly becoming my favorite sauce to put on everything. Our eggs were cooked in the pan that just had the pork in it so they got a bit of extra flavor.
I put together a great spread for lunch during the Melbourne Cup preshow including an Apricot and Almond Cheese, Quince Paste, Deli Meats, Fruit, Sweet Potato Chips, Quiche Lorraine, Beer, and Wine. It was more than enough for the three of us (our roommate took a break from studying to join us), and a good variety since Ben and I are trying to keep to a paleo diet as much as possible.
I had never tried Quince Paste prior to living in Australia, but now that I have tried it I can’t set up a cheese and crackers platter without it! Quince is a fruit related to apples and pears found in Europe and the Middle East, although it does not taste like it’s counterparts. The quince paste is the perfect compliment to Brie, Camembert, or Parmigiano Reggiano spread on crackers as an afternoon snack or for a cheese platter.
I say we try to keep Paleo as much as possible because in addition to our cheese, quiche, and quince paste we split a mini Apple Pie and watched a movie after the race – totally not paleo – and totally delicious!
As you can imagine with a breakfast and lunch like that the thought of having dinner wasn’t something we really considered… until about 9pm when the guys we live with started cooking their Chicken Carbonara and filled the house with such a wonderful scent I instantly became hungry. While I was whipping up some tuna and scallions, Ben got on the stove and flambéed bananas.
There is still enough tuna left for both of our lunches today… but that flambé…. there was definitely nothing saved from that.