Many of my friends were feeling the same way, if my social media feed was anything to go by. For weeks we'd all been posting photographs of sunsets and bush walks, of special dinners with friends we were finally able to see, our children taking their first foray into the sea, of nights on the couch in front of the cricket.

One friend posted "it's all swimming, reading, cooking and dog walking in my final days of summer holidays" but then she posed the question: How do I hang on to this peace, joy and creativity when I return to work?

I began to think about that very thing. Why should we only allow ourselves four weeks of joy each year? Why is holiday time so precious? Why does our mindset change when we're not in the office on a regular basis?

And wasn't it interesting, in a summer where many of us had no choice but to stay close to home, that this summer seemed to be so joyous for so many people.

Yes, we'd all come out of a torrid year, any respite was welcome. This holiday was a chance to just stop and catch our collective breath.

We relaxed, we took stock, we lived a simpler life, we slept more. Days were not structured around meetings and schedules, they just flowed with the tides. If no one wanted to get out of their pyjamas all day, who were we to judge.

But how can we hang on to that feeling for the other 40-odd weeks a year? How can we take what is best from our breaks and incorporate them into our everyday life?

Here's a few ideas.

I'm a terrible swimmer, the ocean scares me at times, all respect to Mother Nature's tides. But I love nothing more than standing in the ocean. I might struggle to actually catch a wave, I blame it on my lack of buoyancy, but I would stand neck deep and bob about for hours if I could. There's something restorative about the water. Washing away of sins and all that. But closer to home find a pool, or a lake, or a river and make every effort to immerse yourself as often as you can. Even when it gets cold there's nothing as refreshing as a chilly dip. Just ask the winter solstice swimmers. Or try a float tank, even just fill up your bath once a week and just be. Occasionally dance in the rain.

And not just at night before bed. Why can we sit, while on holidays, for hours at a stretch and lose ourselves in a good book? But back to the grind we might sneak in a few pages at night in bed, struggling to keep our eyes open. Set aside an hour on the weekend, in the daylight, to read a book. Don't feel guilty, tell people that's what you're doing and you'd rather not be disturbed. Don't waste time on terrible books but don't be afraid to keep reading those kind of books you usually only read on holidays. Those spy thrillers, the crime novels, the chick lit.

Fish and chips on the beach, barbecues in the backyard, the holiday dining table is a movable thing. I vowed to eat one meal outside every day on holidays. Some days it was a late breakfast on the deck, others a barbecue feast with friends, some days it was just a cup of tea and a ginger biscuit late in the afternoon. I'm going to keep trying to do this. Even when it gets cooler. The fresh air is good for your appetite.

Fresh air is good for you and we should all breathe it in more often while we're talking on beaches or in the woods, or even just around our block with the dog. Spend at least half an hour outside every day, in the sunshine, out of the office, work remotely in a park rather than a cafe. Meet friends for a walk rather than a wine. Explore your neighbourhood and further afield.

Every time I drive to the coast I marvel at how close it really is. Day trips are possible and good fun. Cheap too with no accommodation. But just don't head east. There's so much on offer a couple of hours' drive out of Canberra. Get a map, draw a circle, get in the car. Drive somewhere for lunch, drive somewhere and go for a bush walk, drive somewhere to a gallery or museum. Getting out of town, even for a short period, will seem like a mini holiday. And it's a super way to support those small businesses in the bush who've been doing it tough.

Too many of us don't eat enough of it. But there's nothing like catching your own while on holidays and turning it into something delicious. At home there are plenty of options to replicate that sensation. Head to the farmers' markets for seafood direct from the coast, support local shop fronts, keep an eye out for those vans that travel up from the sea occasionally. Or check out the Sydney Seafood School At Home, a home delivery service where all the ingredients you'll need to make a gourmet dish are delivered to your door. From lobster to prawns and full recipes and instructions are included. And here's a bonus one they've shared.

This is a great buffet dish served on a big platter for a barbecue or other casual gathering, but would also be an elegant entrée for eight people if you made 16 small kebabs instead of the eight larger ones.

1. Cut fish into large even cubes, place in a bowl and toss with a little olive oil, salt and pepper. Thread the cubes onto the skewers, cover and refrigerate until ready to cook.

2. Combine mayonnaise and lime juice; you may not need all of the juice, it should taste lightly tangy. Set aside.

3. Heat a barbecue or char-grill plate. Brush the zucchini, eggplants, capsicum and onions with remaining oil, salt and pepper, and cook for two to four minutes each side, until well coloured. Remove and set aside.

4. Cook the skewers for 30-60 seconds on each side, until the flesh is opaque almost all the way to the centre. Don't cook them all the way through, as they'll continue to cook after they are removed from the heat.

5. Arrange the vegetables in the centre of each plate with the skewers on top. Drizzle with some of the lime mayonnaise, garnish with a lime cheek and pass the rest of the mayonnaise separately.

Notes:

Sashimi-grade fish is normally sold trimmed, if it is not, trim off any skin and dark muscle and check for bones before cutting it. Japanese eggplants are long thin purple eggplants, sometimes also called slipper, or baby, eggplants.

Alternative species:

Albacore, bonito, mackerel, striped marlin, swordfish, tuna.

Serves 4.