Let’s face it, with the sub-tropical climate we live in…it really is summer all year round, so in many ways we are always ‘summer ready’. Occasionally we have a few weeks mid-year when it cools down and we all get out our denim to pretend it’s winter.
Once the weather warms up again there are always a few essential things we do to welcome the arrival of the best season. With summer just weeks away for all our northern hemisphere friends we thought it’d be fun to share our summer ready tips with ya’ll.
I always buy a new bikini – usually Zimmerman
I change my house a bit- take the winter bedding off and put summer sheets on. Change up your winter throws for lighter linens.
Jesse usually makes a summer playlist
I always have a beach bag packed and in the car
Shave my legs- do it in cold water and it will last longer
Buy some summer fruits! Heaps of fresh mangoes!
Choose a hat for the summer season.
I like to prep for summer bbq’s by pinning some fun summer recipes.
– xx Vic & Em
We have also included our favourite recipes to get you ready for the Summer:
1 litre of Lemon Myrtle tea brewed and chilled
1 litre of chilled mineral water
2 tbsp rice malt syrup
hand full of mint leaves
Mix chilled tea, mineral water, juice of 1 lime and rice malt syrup in a glass pitcher. Garnish with fresh lemon myrtle leaves, mint leaves and slices of lime. Chill and enjoy. If you can’t get your hands on Lemon Myrtle tea you could use lemon tea instead.
1 carrot julienned
1 cucumber julienned
1 red onion sliced finely
1 packet of brown rice vermicelli noodles
1/2 cup fresh coriander (cilantro)
1/2 cup fresh mint leaves
1/2 cup of chopped roasted peanuts
1/4 cup of fried shallots
14 cup black sesame seeds
fresh chill to taste (optional)
1/4 cup fish sauce
1/4l lime juice
2 tbsp finely grated palm sugar
Cook noodles as per instruction and cool in cold water. Into a salad bowl place noodles, carrots, cucumber, red onion, coriander, mint, and toss together. Garnish with crunchy fried shallots, roasted peanuts or favourite nuts, black sesame seeds and thinly sliced red chilli. Mix all dressing ingredients in a bowl until sugar has dissolved. Dress salad just before serving. If you like you can add grilled chicken, pork or caramelised prawns…
3 x 400g cans of Lychees in syrup
50 g of caster sugar
1 egg white
zest from 2 limes, juice from 1
Drain the syrup from two cans of lychees into a small pan. Add the sugar and dissolve over a gentle heat. Bring to the boil for 1 min.
Blitz the drained lychees in a food processor until very finely chopped. Pour in the lime juice and syrup with the blade still whizzing – don’t worry if the mix isn’t perfectly smooth at this point. Tip into a 1-litre container and freeze for at least 6 hrs until solid.
Break up the frozen mix, then return to the bowl of the processor. Tip in the egg white and whizz until thick, pale and smooth. Add zest from 1 lime. Return to the container and freeze again, ideally overnight. Serve in scoops with remaining lychees & zest to garnish.
Special thanks to-