From Tilba, May 2025
Music is a universal language and its exercise may well be a measure of the spirit of the community in which it happens. No surprises then that The Drom, Central Tilba’s active pub hub, is the venue for The Drom String Sessions that began at the start of the year and happen monthly. Open to anyone who plays a stringed instrument, the sessions are an opportunity to play with other musicians, an … Read more »
by Raynor Winn
reviewed by Wendy Tucker
First published in 2018, this memoir/travelogue has had a new burst in popularity. It has been made into a much-hyped film and chosen by many libraries for their book clubs and for their Words and Music programs. It received glowing reviews and was shortlisted for the Costa Awards. It mainly attracted adjectives such as: inspirational, liberating, regenerative, courageous and, of course, life changing. And these adjectives usually mean that I won’t … Read more »
by Mark Evans
The genus Salvia is the largest in the mint family (Lamiaceae) and among the biggest in the entire plant kingdom – currently ranked twenty-fifth – with 1,024 recognised species and many more cultivars and hybrids.
The type species, Salvia officinalis (common sage), serves as the genus’s botanical anchor, defining the key traits shared by all other salvia species. Common sage has a rich history in traditional medicine. The Egyptians valued its healing … Read more »
by Linda Sang
Ingredients:
125g butter
1 cup brown sugar, lightly packed
Zest of a small lemon
2 eggs
2 cups self-raising flour
1 cup of cooked, mashed pumpkin (use a dry pumpkin, not Kent), cook 350g to get 1 cup
1 tsp mixed spice, a pinch of salt
375g packet of mixed dried fruit
Method:
Cream butter, sugar and zest. Add eggs one at a time, beating … Read more »
by bhagya
Ingredients:
5 quinces
500 grams peeled pumpkin cut into 2.5 cm chunks
1 teaspoon salt flakes
150 ml olive oil
3 eggplants cut into 1 cm chunks
50 ml olive oil
1 large brown onion
2 green capsicums, seeded and diced
5 bay leaves
1 tablespoons cumin seeds, roasted and ground
1 kg tomatoes, peeled, seeded and pureed
A handful … Read more »
by Angela Marshall
This mixture can be used for dainty little filo pastry triangles to be served as finger food or made into a filo pastry log, baked and cut into servings or even tipped into a pie case.
Ingredients:
2 tablespoons olive oil
1 brown onion, finely chopped
4 fresh sage leaves, finely chopped
Pinch sea salt
200 g carrots, peeled and finely grated
250 g butternut pumpkin, peeled and coarsely grated