New Year’s Eve in Sydney is something very special indeed. I would urge everyone, at some point in their lives, to try and spend it here. I mean, who doesn’t love fireworks? Or spectacular harbours? I’ve been watching some clips on the web, but none of them really do the experience justice.
However, perhaps I should mention that I don’t really have much else to compare it to. Like, I’ve never spent New Year’s Eve in Edinburgh, New York or even London. Up until the point I moved to Australia the majority of my New Year’s celebrations had been in smelly pubs, dodgy nightclubs and other equally glamorous venues throughout Ireland. One memorable year, my date and I were politely (not) asked to leave a county Louth nightclub in sub-zero temperatures because he had fallen asleep under a Christmas tree. Needless to say the relationship didn’t last. The last year The Fella spent at home was with friends, in what was almost certainly the coldest house in Ireland. The central heating broke just as it was beginning to snow outside; so we had to drink buckets of alcohol, purely to keep warm, obviously.
Hence spending New Years in the sunny, warm and party-soaked atmosphere of Sydney is a welcome change. There are no deputes on where to go (see venues described above), or what to wear (party clothes don’t tend to be that warm), or how you’re going to get home (taxis mysteriously disappear on NYE at home). Instead you grab a nice bottle of vino and picnic blanket and make your way to the nearest park, to lounge in the sun for the day and enjoy the midnight show.
This year, I treated myself to a very special lunch. Eating seafood in the sunshine with a crisp white wine isn’t a bad way to finish off the year, not too bad at all.
Roll on 2013; I can’t wait to see what it brings!
Happy New Year!
Steamed blue swimmer crabs with vermicelli noodles in a lemon soy dressing
I learned to make this dish at an evening class at the awesome Sydney Seafood School; which I loved so much I’m going back for seconds in February (whoop!). Unfortunately I can’t replicate the exact recipe here, but you can find lots of other deliciousness on their website; and you really should consider booking yourself in for a class, it could be a well-deserved and delicious New Year’s gift to yourself!
But in any case, you should feel free to mix it up; for instance on Monday I didn’t follow the given recipe exactly; I only steamed one crab and paired back the other quantities significantly. This was because The Fella is slightly severely allergic to seafood and so didn’t share my feast. I also added in some bok choy which worked really well with the Asian flavours. You’ll find mirin in any Asian supermarket, however if you can’t, many internet searches suggest any quite sweet wine would substitute. Basically, do whatever you feel might be delicious!
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