Georgina Adamson
On the north side of the river, opposite the primary school that is on the site of one of the original buildings of the town, the 777 Store is a landmark in Bermagui. It has always been a general store selling a range of grocery essentials, fruit, vegetables and meat and it is also a newsagency (it was the original north side Post Office) and a craft gallery … it has had many owners and transformations.
For … Read more »
Reviewed by Heather O’Connor
Thomas Mayor
$34.99
Thomas Mayor is a Torres Strait Islander, father of five, union official, and tireless advocate for the proposals in the Uluru Statement from the Heart. In this collection he invited twelve contributors to write a letter, either to his father or son. The writers come from a wide range of professions and life experiences, and each is a leader in his own right. They write of life, masculinity, … Read more »
Reviewed by Heather O’Connor
Tony Birch
$29.99
Tony Birch is renowned for his novels and short stories. This latest collection contains many sad stories, but ones that are often softened by the affection and loyalty exhibited between family and community members. Set in the 1970s, one of the strongest themes is how tough life was for working class kids – both Indigenous and non-Indigenous. Prejudice, poverty and inequality were rife, as … Read more »
Keith Mundy
As we draw closer to summer, thought should be given to plants that will brighten up your summer garden with amazing flower colours, shape of flowers and size of plant for that special area. Two of the most popular groups of plants with these attributes are the salvia and lavender groups.
Salvia with their extraordinary diversity of colour and habit: with over 1800 species alone, without the new varieties added every year, Salvias are truly a … Read more »
Globe artichokes are in season. For those of you who are unfamiliar with them, they are the bud of a member of the thistle family, harvested when they’re still tightly closed, then cooked in a variety of ways. The simplest way to prepare them may be the best. Trim the thorns from the tips of the leaves, then cut off the top with a sharp knife. Rinse under running water. Cut the stem pretty close to the base (it’s bitter), or if the artichoke is young and tender, peel … Read more »
Ingredients
1 bunch of asparagus, blanched
1/4 cup almond meal
1/2 cup of grated parmesan
1/2 bunch of parsley
1/2 – 3/4 cup of olive oil
2-3 cloves of garlic finely chopped
Salt & pepper to taste
Method
Put everything in the food processor and blend until creamy.
