by Steve Williams
This Anglo-Indian recipe is a good way to use leftovers.
500 grams pre-cooked lamb,
beef, pork, chicken or plant-based alternative. For a vegetable version use diced carrot, sweet potato and/or pumpkin in lieu of meat.
250 grams diced potatoes
2 tbsp oil or ghee
1 onion, thinly sliced
1 red or green diced capsicum
4 garlic cloves, sliced
1.5 tsps cumin seed
1.5 tbsp of mild korma … Read more »
by Flick Ruby
As a loyal customer, I’m convinced that Valiant coffee tastes even better when sipped in the backyard of the CWA cottage. I enjoy meeting people down there, especially while live music is gently playing in the background. While enjoying a quiet cuppa in the shade one Saturday morning, I asked James Bristow about what drew him to this particular location for his van?
‘The first thing I saw was how this spot would benefit mums … Read more »
Reviewed by Wendy Tucker
by Paul Murray
This is the fourth novel by Irish writer Paul Murray. It was short listed for the Booker Prize 2023 and won The Irish Post Book of the Year 2023.
It is essentially a tragicomic family saga set in a dull town in Ireland and told in four voices. Murray slips back though time, moving from each section though the mind of each family member as much is revealed … Read more »
by Mark Evans
As the daily temperatures start to cool and the leaves on the deciduous trees start to change colour and begin to fall, nothing makes it feel more like autumn than the sudden appearance of fungi season. Looking around it is obvious where we have removed trees in the past as a flush of fungi has suddenly thrust up through the lawn where the remnant root systems below ground are being slowly devoured and … Read more »
by Linda Sang
2 cups of fresh corn kernels
2 tbsp chopped mint (or herbs of choice)
½ cup of crumbled feta cheese
1 cup SR flour
2 eggs
1 tsp salt
½ cup of soda water (or more if needed)
Freshly ground pepper
Oil for frying
Method
Mix flour, eggs, soda water and salt together until smooth. Stir in corn, feta and herbs. Stand for ten minutes. Cook spoonfuls … Read more »
by Linda Sang
3 zucchinis or more, coarsely grated
1 tsp salt for sprinkling
1 small onion, finely dice
1 handful of flat-leafed parsley, chopped
1 handful of dill, chopped
3 tbsp plain flour
2 large eggs, lightly beaten
Black pepper
250 ml sunflower or canola oil
Method
Put the grated zucchini in a colander, sprinkle with the salt and allow the liquid to drain for at least … Read more »
