Last week, Robert and I celebrated our 13th wedding anniversary. We went out for dinner and spent a little time reminiscing about our wedding, which was held in the Australian National Botanic Gardens in the Australian Capital Territory (ACT). I’ve written before about the exotic-to-me kangaroos, wallabies and lizards that hung around during the ceremony.
But last night I was thinking about our honeymoon. We stayed on Orpheus, an island on the Great Barrier Reef, and had one of those idyllic holidays filled with sunshine, snorkeling and amazing food. Orpheus is known for being a bit of a foodie destination and it did not disappoint in that regard. Every day, we would pick up our prepared-to-order picnic lunch basket after breakfast and head out to explore the island. The basket would be filled with Moreton Bay bugs and king prawns, fresh bread and cheese, as well as fresh tropical lychee, mango and dragon fruit. We were spoiled. In honor of our honeymoon, the staff also set up a special table for two on the beach and served us a private dinner there.
On those hot tropical mornings, the breakfast bar with a stunning variety of tropical fruit was also amazing. And I always had to have at least a little of the Bircher Muesli. From my first discovery of bircher muesli on my very first trip to Australia, I’ve always loved it. And when I asked the chef one day what the recipe was for it, I found it under my door that evening. Now I make it and am transported back to warm weather, even in gray, wintery Stockholm.
The Orpheus Island chef’s recipe for Bircher Muesli.
The Bircher Muesli recipe from the Orpheus Island resort is as follows:
Swiss muesli and dry fruit with the following:
Half a cup of orange juice
Half a cup of yoghurt
2 teaspoons of honey
2 tablespoons of milk
Make sure that the muesli is covered. Soak overnight.
Note from me: You can make up a batch and leave it in the refrigerator for several days of easy breakfasts. I have also added in walnuts and dried fruits to the recipe for extra deliciousness.