When I started considering going Paleo, 4 years ago, I was still leaving in Peru, the land of potatoes and corn. The country where meals aren’t meals if they have less than two starchy sides (rice and chips or rice and mash are the most popular combos). The place where desserts are so sweet that you have to break the rule of “dessert wine should be sweeter than dessert” and just cut through all the sugar with pisco. The piece of Earth where is difficult to say “no, thanks” to anything because everything is so fucking tasty. Even when I wasn’t eating the traditional way I would have had a hard time trying to cut out grains, legumes, vegetable oils, dairy and sugar.
Here, however, things are easier. Gluten-free, dairy-free and sugar-free awareness is growing so people don’t think you’re not a weirdo when you choose clean foods. Plus there is high quality meat and the beloved BBQ is a very convenient resource. The Paleo guys had been talking about a BBQ at the beach for a few months, but it wasn’t until spring really started showing up that a date and location were proposed.
Last weekend started off with overcast skies and rain (I was “lucky” enough to be hill-sprinting in Sydney Park when it started pouring down on Saturday morning), but suddenly the clouds went away. Sunday was sunny and warm, a perfect day to head to Tamarama beach, although not that perfect to find parking (luckily for me, Bonnie was driving). We were late but we made it. A quick scan at the groups that were using the two available public BBQs made me realise they weren’t our people: they were going crazy on the booze and liquid sugar and some didn’t look particularly fit. I turned around and spotted Suz and Tricia next to a tree, we joined them and introduced ourselves with the new people.
Tricia, Kevin and Suz did a great job at talking to the guy leading one of the groups so that they could let us use half of the BBQ they were cooking with. It wasn’t an open grill and we had limited space, so we had to take turns and be patient. In the meantime, more people kept showing up for the meetup.
The idea was simple: BYO meat and some veggies to share. We brought 5 beef, garlic & herb sausages and 2 grass-fed porterhouse steaks from Establishment 218, plus the citrusy carrot & radish salad from The Clothes Make The Girl, mixed with lettuce and rocket.
Beef, garlic & herb sausages
Citrusy carrot & radish salad
Salads, porterhouse steak
Other people brought different kinds of grass-fed steaks, pork & rosemary sausages from Hudson Meats, a chicken breast, beef & veg skewers, plus great salads and vegetable sides (special thanks to Suz who is in a mission of reviewing a Paleo cookbook and tested some of the dishes with us).
Beef & vege skewers
Beef & vege skewers, carrot & coconut salad, fennel & orange salad
Crudites, Paleo BBQ sauce, steak, roasted vegetables
One of the things I like the most about the Paleo catch-ups, besides the food, is the fact that I always come back home with more information to process and digest, and feeling inspired to keep improving my lifestyle. It would be wonderful to get the same outcome every time you get together with anybody, don’t you think?