Winter had come to an end, and the weather was forecast for 24 and sunny. My arms hadn’t felt the sunlight for at least 3 months so I knew I had to get out of town and make the most of the day, the arms had to come out! I had been looking forward to this day all week.
I have always loved Red Hill on the Mornington Peninsula and now that I had my own car (on loan from Ford as a part of #Voicesof2015), I could go where ever I wanted.
Some friends and I decided to visit Main Ridge Dairy in Red Hill. The weather was so lovely, the air so crisp with a gentle warmth. I filled up the (ultra spacious) boot with my portable cooking gear and a picnic rug so I could cook some fresh vegetarian halloumi tacos once we arrived at the farm. I don’t know about you, but road trips, sun, friends, baby goats, grilled halloumi and tacos sounds like a pretty good time to me. We were all super excited for this little road trip.
SUNDAY AT MAIN RIDGE DAIRY on Vimeo.
We took off early on Sunday morning, coffee in hand and were cruising down the highway towards the peninsula by 10.30. I was driving the All-new Ford Mondeo and I was pleasantly surprised with the ease of setting up cruise control, which literally took the word ‘cruising’ to an all new level. My phone was hooked up to the SYNC2 Bluetooth, good tunes were playing, the windows down and goofy smiles all round. The road trip had begun!
We arrived and after baby goat cuddles, we set up what we thought was the perfect cooking spot inside a paddock filled with baby goats. In hindsight, that wasn’t the smartest idea. Baby goats, aka kids, have a tendency to be inquisitive, excitable and cheeky.
The four of us spent a good 30 minutes trying to protect our tomatoes, leeks and camera tripod from these cheeky little kids. They really wanted to get involved and help me cook, but were a little too excited and weren’t being very helpful. We moved base camp and found a spot under some trees but still in view of the cute little goats. I cooked delicious tacos whilst watching them play in the sun and jump off everything in sight. It was magic!
On the menu was fresh tacos. I made some grilled corn with leek and chilli, fried goats cheese halloumi from the dairy, spicy beans, a summer tomato salsa and fresh lettuce. I topped the soft tacos with greek yoghurt and fresh dill. The tacos were simple to cook, easy to assemble and packed with so much flavour.
The taco recipe was perfect for an outdoors Sunday Brunch and the salty pan fried halloumi was the perfect companion for fresh lettuce, spicy beans and a fresh tomato salsa. After eating, we lay in the sun and listened to the birds (& the goats), totally relaxed and content.
We reluctantly packed up the car and cruised back to Melbourne, but not before I double checked my friends hadn’t snuck a cute little goat or two in the boot to come back with us. They’d definitely fit in there.
Do you like to go on road trips and day adventures?
This post was an entry into the Voices of 2015 #FordThinking competition.
Halloumi Soft Tacos
- 1 leek
- 1 small red chilli
- 1 cob of corn
- 200 g halloumi cheese
- 1 tin beans
- 1 tin diced tomatoes
- teaspoon paprika
- 2 fresh tomatoes
- 1 cup lettuce
- greek yoghurt to drizzle
- dill to garnish
- salt and pepper
- olive oil
- Dice the tomatoes and combine with a drizzle of olive oil and salt and pepper. Set aside. Roughly chop the lettuce and set aside.
- Slice halloumi cheese approx 0.5cm thick and lightly fry in a pan over medium heat until browned. Set aside.
- Finely chop the leeks, corn and chili and fry in a pan over medium heat with oil until crispy. Set aside
- Heat drained beans and diced tomatoes in a saucepan over medium heat and add paprika, salt and pepper. Simmer for 10 minutes.
- When corn, haloumi, beans, diced tomato and lettuce is ready, heat the soft tacos and assemble.
- Garnish with salt and pepper, greek yoghurt and a touch of dill. Enjoy