Entries by Debbie Worgan

Unfinished Woman

reviewed by Wendy Tucker
by Robyn Davidson
I eagerly read this memoir that has been 25 years in the writing. The name of Robyn Davidson was first heard in 1977 when a young woman was reported to be crossing the Simpson Desert from Alice Springs to the coast of WA. The photos that appeared in the National Geographic in 1978 were of a beautiful young blonde woman travelling across the desert with four camels and a … Read more »

The power of three.

by Mark Evans
‘Omne trium perfectum’ is a Latin phrase that translates to ‘everything is perfect in threes’. It is a pervasive concept throughout human culture, be it literature (three little pigs), rhetoric (I came, I saw, I conquered), advertising (slip, slop, slap), the colours of a country’s flag, (red white and blue), comedy (three people walk into a bar) or music (the third note of every scale provides the most basic harmony). The rule of … Read more »

Chicken liver pâté

Chicken livers are cheap and this recipe is quick and delicious!

Ingredients:

225 grams chicken livers, well-trimmed

1/2 small onion, thinly sliced

1 small garlic clove, smashed and peeled

1 bay leaf

1/4 teaspoon thyme leaves

Sea salt flakes

1/2 cup water

170 grams unsalted butter, at room temperature

2 teaspoons Cognac or Scotch whisky

Freshly ground pepper

Toasted bread, for serving

Directions:

In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf,

thyme and 1/2 teaspoon … Read more »

Lentil and bean stew with gremolata

This is a wonderful, hearty, vegan stew for cooler evenings

Ingredients:

1 cup extra-virgin olive oil, divided

1 medium-sized brown onion, chopped (about 2 cups)

5 medium carrots, cut into 12 mm pieces (about 2 cups)

5 celery stalks, cut into 12 mm pieces (about 2 cups)

1 400 gm can diced tomatoes, undrained

6 garlic cloves, finely chopped, divided

1/2 cups dried French green lentils

2 fresh or dried bay leaves

2 rosemary sprigs

5 cups water, plus … Read more »

Coconut-Miso Salmon Curry

This delicious dish from the New YorkTimes is quick and easy to prepare.
Yield: 4 servings
Ingredients:
2 tablespoons vegetable oil
1 medium red onion, halved and thickly sliced (about 2 cups)
1 (25 mm) piece fresh ginger, minced (about 2 tablespoons)
3 garlic cloves, thinly sliced
Kosher salt and black pepper
¼ cup white miso
½ cup unsweetened, full-fat canned coconut milk
1 (450-680 grams) salmon fillet, cut into 5 cm pieces
140 grams baby spinach leaves … Read more »

Cobargo creative, Ivan Hollins

by Flick Ruby      

Among the most successful presents I have given to family and friends are special wooden boxes, hand crafted by Ivan Hollins. Maybe you have also been tempted by them when browsing in Cobargo Creators, or by his river redgum tables with antique sewing machine bases. I invited myself over to Ivan’s place for morning tea to hear the story of how he brought his remarkable woodworking skills to the Triangle area.

… Read more »