Entries by Debbie Worgan

The In-Between

Reviewed by Wendy Tucker

by Christos Tsiolkas

Christos Tsiolkas is the author of eight novels, he is also a playwright, essayist and screenwriter. He is best known for the international best seller The Slap and for his historical novel Damascus. 

Christos and his partner holiday at Narooma and love the area. They especially love Cobargo and Well Thumbed Books, ‘… one of his two favourite bookshops in the world’. 

Well Thumbed Books was honoured … Read more »

Granny Plants

by Mark Evans

Gardeners might like to imagine that they are immune to the vagaries of fashion, however plants go in and out of style, just like clothes, and often a garden can be dated by its components. Think of Cortaderia selloana (pampas grass) in the 1970s, Syagrus romanzoffiana (Cocos palm) in the 1980s, Robinia pseudoacacia ‘Frisia’ (golden robinia) in the 1990s and the Yucca spp. (yucca) craze from the 2000s. All these plants became incredibly popular … Read more »

Avocado salsa

Conbributed by Deb Worgan

Ingredients
1 large, ripe avocado
1 ½ tomatoes
2 tbsn coriander
2 tbsn lemon or lime juice
2 tbsn red onion, chopped
1 dash Tabasco sauce

Method
1. Combine all ingredients.
2. Mash and toss gently with a fork.
3. Cover and refrigerate. 

Creamy Mushroom Dip

Contributed by Deb Worgan

Ingredients
4 tbsn unsalted butter
6 tbsn flour
2 c vegetable or chicken stock,
½ kg button mushrooms, chopped
1 c sour cream
Salt and pepper

Method
1. Melt butter in a small saucepan over medium heat.
2. Add flour and cook, stirring constantly, until it forms a smooth paste, 1 to 2 minutes.
3. Remove from the heat.
4. Place mushrooms in a large … Read more »

Basil & cashew dip

Contributed by Deb Worgan

Ingredients
50g parmesan cheese, grated
1 garlic clove, crushed
40g fresh basil leaves, washed
20g fresh parsley leaves, washed
160g raw cashew nuts
1 tbsn white wine vinegar, to taste
60g olive oil

Method
1. Place cheese, garlic, basil, parsley, vinegar and nuts in a food processor. Pulse until chopped.
2. Gradually add oil.
3. Process until well combined.
4. Cover and refrigerate. 

Hummus

Contributed by Deb Worgan

Ingredients
1 x 400g can of chickpeas (reserve liquid and some chickpeas)
2 tbsn tahini
1 garlic clove, crushed
½ tsp salt
2 tbsn lemon juice
1 tsp cumin
1 tbsn olive oil
Paprika, coriander or parsley chopped to sprinkle.

Method
1. Rinse the chickpeas in cold water and tip into a food processor.
2. Add the tahini, garlic, salt, lemon juice, cumin and enough … Read more »