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 of chopped … 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
The Windsong Pavilion was full when Cheryl Davison explained the meaning and technique of Warigamban, her recent exhibition at Four Winds, that featured The Forest, a huge floor to ceiling screen print on Turkish linen, and Wonga Waratah, telling the story of the wonga pigeon and how the waratah became red.‘Welcome everyone. Walawaani. It’s such an honour to bring this work to the local community. The Forest was commissioned for the Bagan Bariwariganyan exhibition at Bundanon, and … Read more »
Using the Triangle Food Tool Library dehydrator
Ingredients:
As many apples as can fit on drying racks
¼ cup lemon juice (can add more if you like zingy apples)
500 ml water
Method
Wash, peel (if you want), core and slice apples about 0.5 cm thick.
Mix water and lemon juice then dip apples into solution to prevent browning.
Place on … Read more »
We made this at last year’s pickling workshop at the Food Tool Library – it’s based on a Sally Wise recipe.
Ingredients:
1.5 kg green tomatoes – finely chopped
500 g onion – finely chopped
1½ tbsp salt (with no iodine or anti-caking agents)
1½ cups cider vinegar
¼ tsp ground black pepper
500 g sugar
4 tbsp cider vinegar – extra
… Read more »
by Mark Evans
Following another successful Sculpture Bermagui exhibition (a big shout-out to all the volunteers!) I thought this month we’d explore the theme of living sculptures, particularly topiary. While topiary is one well-known living-art form, other fascinating techniques include bonsai, espalier, and even crop circles!
Topiary combines horticulture and creativity and involves the careful trimming and shaping of plants into decorative forms. These can range from basic geometric shapes to elaborate spirals, animals, or abstract … Read more »