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 »
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 … Read more »
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.
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 … Read more »
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.
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 … Read more »
