To celebrate the Lunar New Year, we prepared an assortment of dim sum tidbits. Not from scratch, these are another one of the miracles from the freezer of our local produce store. We had spring rolls, packets of sticky rice, and a variety of dumplings: chicken with vegies, shrimp, and several kinds containing pork.For dessert, the celebratory feast acknowledged Australia Day, with a decidedly local spin on Pavlova. Besides topping it with kiwifruit and canteloupe, I used some hand-picked B.C. raspberries (frozen last summer) and some blackberries picked from our backyard last September. Oh yes, and a bit of blood orange -- both for colour and a bit of drama to suit the start of the Year of the Ox.
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