In keeping with the food theme...

I have one copy of the Australian food magazine "delicious." (thanks to my wonderful mum who sent it over) and boy does it make me want to get a subscription. It is starting to show the marks of a trusty recipe book from the many times I've pored over it and explored its scrumptious recipes. This Roast Pumpkin Blood Orange Salad with toasted hazelnuts I've discovered goes well with chinese dishes, or simply as a fresh spring salad and is yummalicious. Here's how to make it (taken from "delicious." July 2007):

1 butternut pumpkin
1 small dried chilli, crumbled (or pinch of dried chilli flakes)
2 garlic cloves, finely chopped
2 tbs mild-tasting extra virgin olive oil
1 tsp Dijon mustard
1 tsp sherry vinegar
1/3 cup hazelnut oil
1 tbs extra virgin olive oil
2 handfuls of lamb's lettuce (mache) -- I also added some butter lettuce for variety
2 blood oranges (or regular oranges), peeled, cut into rounds, plus 2 tbs juice
2/3 cup toasted hazelnuts, roughly chopped

Preheat oven to 180 C (350 F). Slice pumpkin into 5cm chunks. Spread on baking tray and crumble over chilli, garlic & a little salt. Drizzle over the mild-tasting olive oil, then roast for 40 min or until tender when pierced with fork. Set aside to cool.
Place mustard, vinegar, juice, a pinch of sea salt and some pepper in a bowl and whisk to combine. Whisk in hazelnut oil and extra virgin olive oil.
Combine lettuce, orange and pumpkin in a bowl. Spoon over the dressing and scatter with toasted hazelnuts. Serve salad immediately.