As you might have noticed I have taken a few days off writing my blog. I have had a few full on weeks with work I decided to combine a meeting with a long weekend to meet up with my girlfriend Camille. I think that every country has it highlights and when it comes to New Zealand that has to be the nature and the relaxed attitude.

I departed from sydney on thursday night just to get in to Auckland airport just before midnight. I had booked a room at Sky City Grand Hotel in Auckland and arrived there close to 1 am. As I arrived to my room I realized that I by mistake had been given a smoking room. I always make sure to get a non smoking room as I can’t stand the unhealthy smell of stale cigarettes.I called the reception and the problem was that the hotel was fully booked as the Louis Vuitton yacht race was on the same weekend as well as the celebration of the chinese new year. For a brief second I feared that I would have to stand the awful smell but the hotel was very quick and within minutes I got the keys to the upgraded suite. Thank you very much! 

On friday morning it was time to do some work. I went in to see Caroline Barley, Director of Nova Models in Auckland. I had been recommended to see Caroline by my booker Martin De Courtney and I am happy for that recommendation. I got a warm welcome and just as Chadwick Models in Sydney it was a relaxed feel at the agency. After our first meeting I left my portfolio for them to scan my photos and I was ready to get a couple of days of holiday. 

I now have Nova Models as my agency in New Zealand. I am excited to see what the future got in storage for me in New Zealand.

Labels: Trip

Labels: food, nutrition, recipe

Labels: sport

The other day I decided that I would cook something I used to cook for my family in Sweden. Here is a slightly modified version of the very first meatballs I learnt to cook. My mother used to use a mix between pork and beef mince as this gives more "flavor" but as it also increase the fat content a lot I have used a heart tick approved beef mince to allow myself to use more olive oil to make the linguini really smooth.

Garlic Linguini w Swedish Meatballs - 4 Port

(Per Serving: 472Cal - 15g Fat, 42g Carbs, 40g Protein)

600 g                   Lean Beef Mince

500 g                   Linguini Cooked 

1 pc                 Medium Egg

2 tbsp            Skim milk

30 g               Bread Crumbs

4 tsp             Extra Virgin Olive Oil

4-6 tbsp           Finely Chopped Parsley

250 g            Cocktail Tomatoes

200 ml           Chopped Garlic Shoots

2  pc              Garlic Cloves

                   Salt/Pepper

Mix the egg, breadcrumbs, milk and some salt and pepper in a big bowl. Put this to the side meanwhile you boil up a large pot of water together with 1-2 tsp of salt. Mix the beef mince together with the breadcrumb mixture and shape the meatballs. When the water is boiling, add the pasta. Fry the meatballs in 1 tsp of the olive oil. Once they are almost done, add 50ml of water and braise them until the water has evaporated. Keep the meatballs warm meanwhile you drain the pasta. Use the pasta pot and add the rest of the olive oil, parsley, pressed garlic, salt and pepper. Once this mixture has a golden color add the pasta and re-heat. As you serve the pasta and the meatballs give the garlic shoots and cocktail tomatoes a quick turn in the same pot to heat up as well take up some of the garlic flavor. 

Pasta got a bad reputation in media lately. In my opinion this is due to the distorted portion sizing we have and most people doesn't know how big a serving of pasta should be. Also choose as dense pasta as possible as this means a lower GI. Enjoy the pasta but if you have a "Lady & The Tramp" night, make sure to ease off on the garlic...

Labels: cooking, nutrition, recipe

Labels: exercise, Trip

Labels: Party

Labels: aussieBum