reviewed by Wendy Tucker
by Charlotte Wood
This is the seventh novel by the Australian writer, Charlotte Wood. The first novel of Wood’s I read was the multi-award winning The Natural Way of Things, a very disturbing, harsh and political novel. But brilliant. I eagerly awaited the next – a lighter, funnier novel but with a tough ironic bite, called The Weekend with five elderly woman as main characters. I was disappointed but most readers were not – … Read more »
by Mark Evans
Three of the most popular colours associated with Christmas are red, green and white. The origin of this colour combination is said to be derived from the appearance of Ilex aquifolium (English Holly) with its evergreen leaves and white flowers followed by bright red berries. Amidst the European snow, it symbolised hope in the depths of winter and played a role in winter solstice celebrations, predating the spread of Christmas. Unfortunately for us in … Read more »
by Georgie Adamson
Dense and fruity made with nuts, candied fruit, spices, butter and honey. It looks and tastes great, easy to make and lasts well.
Heat the oven to 150 ºC or 300 ºF.
Line a cake tin with baking paper and grease well.
110g (1 cup) each of hazelnuts and almonds. Spread on a baking tray and roast lightly. When cool, smash up.
1 cup candied citrus peel
1 cup other candied fruit (pineapple, fig, ginger etc)
Grated zest of 1 lemon
2 tbs flour (it could be GF)
1 tsp … Read more »
by Bhagya
Purists beware! This mashed potato casserole is delicious and can be made ahead. When you want mashed potatoes on the menu but have enough to do on the day, try this!
230 grams unsalted butter, softened, and more for the pan
3 kg potatoes, peeled and cut into chunks
2 tablespoons plus 1 teaspoon salt
1½ cups sour cream
1 teaspoon black pepper
1/3 cup finely chopped chives
⅔ cup bread crumbs
⅔ cup grated Parmigiano-Reggiano cheese
Lightly grease a … Read more »
by Linda Sang
75 g hazelnuts
75 g almonds
100 g brown sugar
20 g butter
1 egg white, lightly whisked.
Icing sugar for coating the rolled balls.
Method
Pulse nuts till well-broken, but not superfine to retain texture.
In a small saucepan, add butter first and melt, add sugar and egg white. Mix well and cool.
Add mix to the nuts and combine well. Mixture should be stiff. If not stiff enough add some more almond meal.
Roll into small … Read more »
by Angela Marshall
Every year I make quite a few jars of this so there is something especially delicious to bring out for a quick dessert. Serve with thick cream and/or icecream, with wafers or plain.
125 g pitted prunes
125 g dried apricots (try to find good, slightly leathery, flavourful Australian apricots)
65 g sultanas
2 fresh peaches (tinned peaches will work too)
4 tblsps brandy, sherry or rum
1 cup of water and 2 cloves
130 g sugar
1 orange
