During our 6 week drive along the Eastern coastline of Oz, we stumbled upon many charming towns. Somehow, fate brought us to the little town of Budgewoi, New South Wales.
Unlike other nights, there was one night in particular where we had neglected to make accommodation plans for ourselves and our Hippy campervan home.
Oz is relatively strict about parking outside of camper sites, so we spent some time scouting out the best spot possible to sleep without getting ticketed.
After little luck, and with it now dark, we decided we’d hit a patio for some eats and figure out a plan.
Just minutes into ordering, a curious looking man in his twenties approached our table. He was very tanned, and dressed as a surfer sporting tattoos and had long, blonde dreads down to his waist. With an enormous smile and pint in hand, he stuck out his hand and stated proudly, “My name is Eugene but people call me Dorf!” After introducing ourselves to this incredibly friendly Aussie, he was quick to ask us if the bright, orange hippy-van belonged to us.
The next question would be where we were traveling from. Dorf would then sing our national Anthem to us rather enthusiastically (and accurately) along with various other songs about words that are incredibly inappropriate to say in Canada. It was hard not to love this character immediately.
Before we knew it, we had been introduced to a group of his friends. Everyone was extremely welcoming but curious about how we had found their quaint surf town. It was the nearby national parks, and cliff-sides that we had found while looking at Google Earth which fascinated us. We had wished for the opposite of touristy and off the beaten-path, and now we had it.
Later that night, we went back to one of the friends’ homes. We connected so easily with the couple who owned the home that they offered we park the van on their property and sleep there. If my mother is reading this, yes, this was a little crazy and perhaps overly trusting of us. Yes, we could have been robbed and axe-murdered but I was also taught to listen to my gut and nothing felt unsafe about this situation.
For hours, we exchanged stories about travel and life. In the morning, the couple who was already so generous insisted we stay for a breakfast spread of bacon, eggs, fresh avocado, fruit, coffee and juice. And yes, it was cooked on the Barbie. Obviously.
This ‘brekkie’ was hands-down the best breakfast we had during our entire trip.
After exchanging hugs and email addresses, we waved goodbye to the most perfect strangers and set out for the next journey. Sometimes the most magical things can happen when we learn to let go and give in to where the wind wants to take us.
I prefer to cook these ‘Brekkie’ Pans on the BBQ although stove-top or oven style is also a great option!
Prep Time: 25 minutes Cook Time: 5 minutes Serves: 2 Author: Milk & Marigolds
2 large spicy lamb sausages (or spicy veggie replacement)
½ can of crushed tomatoes
1 small onion, diced
2 cloves garlic, crushed
1½ tablespoons extra virgin olive oil
½ cup of fresh flat-leaf parsley, chopped
½ cup of cherry tomatoes, halved
½ cup goat cheese, crumbled
Ground pepper to taste
G-free corn tortilla chips or G-Free bread for dipping
1. Prepare the ingredients. Remove the sausages from their casings (discard casings), dice the onion and garlic, chop the parsley, and halve the cherry tomatoes.
2. In seasoned cast iron pans, divide the ingredients and begin by adding the oil to both pans. Add the diced onion and sauté until almost clear.
3. Add the uncooked spicy sausage meat until cooked through and browned. Add the crushed tomatoes, garlic and simmer for 10 minutes.
4. Add the cherry tomatoes and crack two eggs on top of the ingredients. Allow to cook until the eggs are to your liking.
5. Garnish with fresh chopped parsley and crumbled goat cheese and cracked pepper.
6. Dunk, dip and savour your Brekkie Pan with fresh G-Free bread or G-free corn tortilla chips.
Milk & Marigolds Says…
Get adventurous! Add zucchini, red peppers, grilled tofu or whatever strikes your fancy to your Brekkie Pan.
Milk & Marigolds Copyright © 2015