by Georgie Adamson
I learnt this idea from a dear, elderly, past resident of Bermagui who, when she had a freshly squeezed juice, would save her rinds and put them in the freezer, there to use when she made marmalade or candied peel.
The freezing seems to tenderise the peel. When required, put the halves in a saucepan, cover with water and simmer till tender. Drain and, when cool enough to handle, scrape out most of … Read more »
by Angela Marshall
We’re deep in one of the coldest winters that I have experienced in the past twenty-five years in this region. So, to acknowledge this, I want to concentrate on those winter crops that revel in cold temperatures: those whose flavours improve and sweeten when the nights are genuinely cold, not just a bit nippy. Among the best winter sweeties are Brussel sprouts, fennel bulbs, parsnips and all citrus fruit. Some of these won’t even … Read more »
reviewed by Wendy Tucker
by Catherine Lumby
Frank Moorhouse, the celebrated Australian author, essayist, screenwriter and journalist, died in 2022, aged 83.
There are now two recent biographies of Moorhouse. He asked his friend, journalist Catherine Lumby, to be his biographer. She spent many hours interviewing Moorhouse and was granted total access to all 158 boxes of archival material. It seems Moorhouse kept everything – a great gift to any biographer. Lumby had … Read more »
by Mark Evans
As we move into August and pass the cross-quarter day, halfway between the winter solstice and the coming vernal equinox, the days are getting longer and brighter and the first signs of spring are beginning to appear in the garden – a reminder that it is time for some green spring cleaning.
Although we usually associate spring cleaning with housework, the same concept can be applied to the garden … Read more »
by Georgie Adamson
Ingredients:
1 kg (approx.) pumpkin peeled and cubed
1 brown onion, diced
3 cloves garlic, sliced or chopped fine
1 fresh chilli, your choice, finely chopped
1 tablespoon of finely sliced ginger
1 teaspoon each: mustard seeds, turmeric
1 bunch coriander (replace with chopped parsley and celery if you like)
20 curry leaves … or a tablespoon good curry mix with those ingredients
1 tin … Read more »
Tart case:
I use a sweet short crust pastry but substitute one cup of walnuts for flour.
A blender is perfect for this, but it can be made by hand.
Blitz one cup walnuts till like it’s like breadcrumbs. Add 125 g chilled butter cubed and 1½ cups plain flour (your choice, I use gluten free).
When the mixture comes together, turn out onto a floured surface and work a little. Shape into a rectangle and chill in refrigerator till firm.
Gently roll out … Read more »
