Australia - a very hard country to leave.

The past couple of weeks have been very special, from the Belvoir in Perth to the Entertainment Centre in the Gold Coast, via Dungog for the Gentlemen of the Road Stopover and many more cities in between. We saw the barrier reef for the first time and played a show in the stunning rainforest in Kuranda.

Willy Mason was an absolute pleasure to tour with, every night he stood up on that stage and delivered a memorable performance. My favourite show of his was Adelaide, where he seemed to take the whole room with him on a musical journey, with people singing along and clapping. It was great. So too were the Zeros, we love sharing the road with those boys and girls. Kindred spirits from far away, it felt like the essence of the train tour we did across America had come with us to Australia. They’re just one of the best bands in the world, simple as that!

It was in the Gold Coast that I found the time to delve into Lucy’s recipes and pick a meal to cook up for the boys. We have pretty limited resources whilst on the road, both trying to find ingredients but also with equipment. Our friend Wilf, who took over my duties of cooking on the road everyday as of this past summer, has equipped himself with a couple of camping stoves and an electric skillet/frying pan. I used to just about get away with cooking everything in a rice cooker, but it does have it’s limitations, so having a couple of different ways to cook stuff really broadens the menu options.

We had sampled some fantastic fish whilst travelling around Oz but hadn’t yet come across any Barramundi. Sure enough, there it was on sale in the Gold Coast, and we got 12 portions. The four of us, Captain Nick and the Cowboy Ramblers, Ross and some friends and family.

foodausv2foodinaus1 foodaus3foodaus4

It was massively straightforward to prepare. We made some slight alterations, making our own chilli dressing for the salad instead of fish sauce, adding some avocado (a tour favourite) to the salad, and shaving corn off whole cobs instead of the tinned stuff. Also, as it was our main meal of the day, we added some tats to fill out the dish - just small, cut up fingerling potatoes, fried off like wedges. Oh, and some blanched Broccoli!



Aside from Wilf’s early prep work, the whole meal took about 20-30 minutes to create, which is ideal when trying to throw a meal together between sound check and the venue doors opening.

The meal was a HUGE success, really delicious recipe, and we were talking about how we’d never tasted fish like Barramundi before, if there was a comparison it’d be somewhere between Monkfish and Perch. And, most importantly, it is a fish which is synonymous with Australian cuisine. The name Barramundi, was actually originally derived from the Australian Aboriginal name for the fish.

And the salad was the perfect compliment.

As it’s a back to back tour with New Zealand, I believe Lucy has already prepared some dishes for this leg, which will be coming soon. Feedback is really helpful, and we’ll try and make it more and more interactive as a blog, the more relevant the feedback is. Basically, suggestions encouraged at every stage!

Love from Wellington, NZ!

B x

Photos courtesy of Mr. Ted Dwane, and Ms. Jemima Janney!