Croque Bloke

Bloke is a slang term for a man in the United Kingdom, Ireland, Australia, New Zealand and South Africa.

The gentle swooshing sounds of the crystalline waters of the Indian Ocean lap at my submerged feet. Not too warm nor too cold, goldilocks temperature. Toes wiggle in soft white sand, diamond sparkles glisten and dance like fireworks on water the colour of a spectrum of every shade of sapphire and emerald gemstones. A gentle breeze moves my hair and brushes my face. Around me the sounds of my son and his partner chattering with my husband, a dog barks at his owner asking for one more throw of the ball and kids excitedly run to the ice cream van. Whales play and breech near the horizon, turtles were here earlier popping their heads up and dolphins cruise by in the distance. The desert at my back the sun warming my face. I close my eyes and inhale a few moments of perfection.

I can see now why my son and his girl stopped here on their ‘big lap’ of our island home. It’s a place that does stop you in your tracks. The gulf a winter home to marine mammals from around the globe who somehow find their way back to the sanctuary of Australia’s most westerly point where nature has created a rich diverse and safe haven for their winter rest. Much like many travellers, like my boy.

Reaching the bottom of the plane’s stairway after landing couldn’t come fast enough knowing he was in the terminal waiting for us. It’s always a gift and precious spending time with our kids especially now they’re adults. The joy and pride that swells in our chests watching them chase dreams in adventure and exploration is immeasurable. It knocks me sidewise sometimes. As does the landscape we landed in. What an overwhelming week.

Aside from swimming in the Indian Ocean we soaked up some of his adventurous life. We went fishing for squid for dinner, unsuccessfully, time limited by my lack of sea sickness meds. We explored the Ningaloo reef in search of the elusive whale sharks the area is famous for and marvelled at the pristine exquisiteness of beaches blanketed in sand almost snow white and indescribably soft and caught fish for a dinner cooked for us by our wonderful, loved host.

He describes Exmouth as a place where the desert meets the sea. It’s a place where red dirt nudges up against white sand. We walked a gorge high above the coast with layers of sandstone and ochre of every colour of the desert, views sweeping in all directions as far as the eye could see and he took us to a cattle station inland. We camped near fine specimens of prime cattle and dined under the milky way with hundreds of other travellers who’d arrived from near and far for the famous burger night. The food was delicious, the setting sublime.

Finally after waking to the lowing of a mob of cattle, a delicious breakfast of the fluffiest scones I’ve ever eaten and amazing coffee ( yes all the way out there) we sadly wandered back to the airport. Tears, hugs and words of gratitude, love and pride shared we bid him and his girl goodbye.

Goodbyes with our boys are always sad. They always leave me missing them and each goodbye gets harder. Whilst I’m extremely grateful for the time we had together and our lad’s wonderful itinerary he’d planned for us this goodbye felt a little bit harder. They head off soon for the next part of their adventure. Travelling north and deep into the Kimberley towards the top end, they’ll see and experience even more wonderful sites and experiences. I’m even a little bit envious but will miss them and anxiously await each call and update until they return to some level of civilisation.

They’ll be fine though, he’s a very capable and resilient traveller and man. He’s also very adaptable and a wonderful cook. When I returned home to freezing Melbourne (literally freezing with sub-zero temps every night since returning) aside from needing to stay warm I also had a yearning for comfort food. Something that reminded me of my boys and that I think they’d enjoy. Hearty and delicious and easy to whip up. A toasty with some extra love from a Mumma’s heart.

An Aussie take on the French classic of a Croque Monsieur with far more ease and much quicker to the plate of a hungry bloke and his companion.

Below are instructions for one sandwich, scale up as required.

Ingredients:

2 slices of sourdough or your favourite bread. If you’re using fluffy sandwich loaf bread day old or more is best.

1 tsp Dijon mustard (I use this one, it’s insanely delicious)

2 slices good quality thinly sliced ham

Butter for spreading

1 spring onion/scallion. Green part only thinly sliced

Flavourful cheese for melting. I’ve used a mixture of bits from the fridge which this is perfect for. You need enough for two layers of cheese which is another reason it’s perfect for using bits up. I’ve used Irish cheddar and Gruyere.

1 egg

1 Tb cream, sour cream or milk. I prefer sour cream, but you do you.

Olive oil for frying

Method:

Preheat oven to 180c.

In a bowl wide enough for the bread, beat the egg and cream/milk together with a generous grind of black pepper, set aside.

Butter both sides of both slices of bread. On one slice spread the mustard then place a layer of cheese. Top with ham, sprinkle the spring onion over and top with another layer of cheese. Place remaining buttered slice of bread on top. Carefully holding everything together, place the sandwich in the bowl containing the egg mixture and gently press to help it absorb the moisture. Gently and carefully turn the sandwich over to soak up remaining moisture on the other side. Both sides should be well soaked, it helps to leave it to sit for a few moments while you heat the pan giving the sandwich another gentle press to make sure as much egg mix is absorbed as possible.

Place a medium heavy based pan (non-stick if you have one and oven proof. Most handles can withstand a brief period in the oven) over a medium heat with a generous drizzle of olive oil. Once heated reduce heat to low-medium, swirl the oil around to coat the pan. Return the pan to the hob and place the sandwich in the centre of the pan. Cook until the bottom layer of cheese is melty and the bread browned and toasty like French toast would be. Carefully place an egg flip utensil under and your fingers on top and gently turn over keeping everything in place. Cook similarly on second side until golden brown and cheese starting to melty.

 Remove pan from heat and place it in the preheated oven for 3-5 minutes to finish off the cheese in the centre while you potter around tidying up. Remove pan from the oven being very careful and remembering to wrap the handle in a potholder or tea towel. Serve immediately but eat carefully as it’s hot and delicious in the centre.