I’ve lived on Fire Island, Long Island, the Bronx, Brooklyn, Queens, Manhattan and even in a fancy part London for a spell. I think those experiences grant me the right to say that Bondi Beach is the strangest place I have ever lived.
Everyone is beautiful. Everyone is fit. Everyone is tan.
And it is exhausting just to look at sometimes.
6a.m. is the busiest time of day down at the beach during the week. Do you know what the Lower East Side looks like at 6a.m.? Deserted and dangerous. Oh and it smells like booze, garbage and vomit. (God, I miss that place.)
6a.m. at Bondi it looks like everyone who has ever starred in a workout video put on their best neon spandex and dropped by for a soft sand run.
If you grew up in Bondi, your dad is probably the fittest guy you know. You can spot him down at the beach every morning wearing his tiniest Speedos. He is considered one of the coolest guys in the neighborhood.
They even have their own type of hipsters here too. But that’s a post for another day.
All interesting characters aside, the beach and its surrounds are gorgeous. I feel privileged to live here and to be able to get down to that beach every morning just like everyone else.
All the sun, sand and ocean really promote a healthy lifestyle, which is a pretty cool thing to see. That includes the food too. Most cafes and restaurants serve healthy fare based on seasonal fruit and veg – which I’m clearly a big fan of.
This little tartine I made for you today is a very Bondi breakfast. It’s fresh, healthy and involves avocado. Aussies love their avo – which is something I love about them!
I actually made this out of a few left overs I had – half an avocado, a lonely tomato, and a bundle of mint I was trying to use up. It’s important for me to find creative ways to use up left overs. I hate seeing food go waste, and sometimes I actually come up with something awesome that I wouldn’t have otherwise thought of. As the holidays approach, it’s good to think about ways we can minimize food waste – especially with all of those Christmas lunch leftovers.
Check out Planet Ark’s 5 ways to minimize food waste over the holidays for some simple and effective ideas.
My leftover creation this week is my new favorite combination: the FAT – feta, avocado and tomato.
It’s kind of a “well, duh” moment for me, but I’m obsessed with the way the salty feta plays off the creamy avocado. The addition on fresh mint and a little onion-y bite round the whole thing out perfectly.
It’s like a salsa/guacamole with cheese. You could eat it with corn chips, over a salad or atop a piece of toast like I did. And obviously, don’t limit it to breakfast - lunch, dinner and post-beach snacks deserve a little FAT action too.
Feta, Avocado & Tomato
- 1 avocado, cut into chunks
- 1 medium ripe tomato, de-seeded and finely chopped
- 1/4 cup crumbled feta
- 1/2 small red onion, thinly sliced
- 1/4 cup fresh mint, finely chopped
- freshly ground pepper
- fresh lemon juice
- fresh bread
- sea salt
Mix all ingredients together in a bowl and season with black pepper and a spritz of fresh lemon juice.
Serve on freshly toasted bread, with corn chips or over salad greens tossed with a little olive oil. Or on its own with spoon.