by Christine McKnight
Reviewed by Georgina Adamson
This month, just for a change, we are reviewing a children’s book written by local author, Christine McKnight, a resident of Wallaga Lake where this story is set. Many will know her from the Cobargo Preschool. In creating Cecile the Seal, she has fulfilled her dream of writing a children’s book and we hope many more will follow.
The story is set in and around Wallaga Lake … Read more »
by Jen Severn
In 1988, Bob Hawke was prime minister and, arguably, the second Australian prime minister to take women’s affairs seriously (Gough Whitlam being the first). Margaret Reynolds was Minister Assisting the Prime Minister on the Status of Women, and Heather O’Connor was on her staff. She advised many ministers, particularly on the education of women, and she’s never lost that commitment.
Education, domestic violence, economic security – where did her interest in … Read more »
Keith Mundy
With spring now with us I thought it opportune to discuss some issues that are most relevant to this period in the gardening calendar. Plants expend an enormous amount of energy in spring doing their things, like flowering and developing their fruit, or extending their size through new growth. Now is the time to help them along with some additional nutrients.
There … Read more »
Dawn Hollins and Carole Broadhead
Marinate tuna steaks in a mixture of sherry, white wine and soy sauce or commercial teriyaki sauce with water, sherry or wine. Turn occasionally for the flavour to penetrate evenly. After an hour or so cook on a grill or in a pan for about three minutes on each side. Serve with rice and salad and the rest of the cooked marinade as a sauce.
Dawn Hollins and Carole Broadhead
250 gm softened butter
1¾ cups SR flour
1¼ cup sugar
2 teaspns finely chopped rosemary or lavender leaves
3 teaspns grated lemon rind
4 eggs
¼ cup milk
Beat all ingredients with an electric mixer on medium speed until smooth. Put in a greased ring tin and bake at 180 ºC for 45 mins. Sprinkle with icing sugar or spread with lemon icing when cool.
Dawn Hollins and Carole Broadhead
(This is one of those Basta/Enough recipes beloved of Italian grandmothers!)
Put peeled garlic cloves into a small saucepan and just cover with olive oil. Heat slowly and gently until the garlic softens – do not boil. Place into jars and cover with olive oil, adding herbs such as thyme or oregano if desired. Keep refrigerated. Use as a spread or an ingredient.
