For those of you not familiar with Perth, Western Australia, there is generally only one way to describe this time of year: bloody hot. And it will stay this way for at least a few more months yet (not that I’m complaining). As a result, one does not usually feel like heating up the house any further by switching on the oven, or slaving over a hot stove after a long day out in the searing heat. Enter the Australian summer staple: the barbeque.
Over the weekend we decided to fire up our barbeque for the first time after an unintentionally extended hibernation (read: we just hadn’t gotten around to tidying up the outdoor area yet). We had some lovely pork steaks itching to be marinated and grilled…and I had recently stumbled upon an idea for a novel summery side that I couldn’t wait to try.
Long story short, I had heard snippets of a recipe that contained ‘peaches’ and ‘whipped feta’ on the radio earlier in the week, and I was instantly intrigued. When I couldn’t find THE recipe in question on the radio station’s website, I did what any self-respecting twenty-tenner would do and ‘Googled’ it.
While I still wasn’t able to find the exact recipe I was looking for, I did manage to come across an equally tempting recipe by The Scrumptious Pumpkin for Peach Crostini with Whipped Feta. The exotic combination of grilled peaches, whipped feta and honey-balsamic glaze sounded almost too good to be true, but I was determined to give it a try.
For the pork steaks I made a quick Donna Hay-inspired marinade using fresh thyme (direct from my fledgling herb patch), homemade garlic oil (part of a very thoughtful Christmas gift from some very good friends) and Dijon mustard (regular jar variety, but tasty just the same). I then passed these on to the Man of the House to grill – along with the peaches – while I followed The Scrumptious Pumpkin‘s recipe, substituting the bread for rocket (arugula) to turn it into a salad.
In the time it usually takes for the oven to pre-heat, dinner was ready. Was it any good? I’ll let you judge for yourself (if you do, I highly recommend partnering it with a fruity, summery Rosé). All I can say is…long live summer!