by Alice Slater
reviewed by Wendy Tucker
There are fashions in books and lately many new novels seem to have the words Bookshop or Bookseller in the title. There are novels set in bookshops in cities, in towns, in villages, in developed and developing countries, during wars and under … Read more »
by Mark Evans
Succulents are unique plants known for their thick, fleshy tissues that store water, helping them survive in dry or arid environments. Many of these plants have special features, such as waxy coatings, spines or rosette formations that minimise water loss. This diverse group includes familiar species like cacti, aloe and jade plants, each with its own characteristics.
Found all over the world, succulents are especially … Read more »
by Jacob Round and Flick Ruby
Sonia English starts work at 4.00 am to have all the bread, pies and goodies we enjoy from the Tilba Bakery ready when it opens at 8.00 am. The tables were all full when we went to see her, so we had to wait for many scones, roast beef and gravy rolls, mushroom pies and muffins to be washed down with coffee by customers before we could sit down.
Many moons … Read more »
by Lech Blaine
reviewed by Wendy Tucker
Lech Blaine spent eleven years researching and writing his family’s story. He had access to his mother’s diary, thousands of official documents, and letters. He interviewed hundreds of people to ensure this work of creative non-fiction was balanced and nonjudgmental. It’s difficult to review this hilarious, heartbreaking memoir without making it sound like a potboiler about an Aussie battler family overcoming the odds. It is so much more.
by bhagya
Ingredients:
1 cup toor dal (available at Coles)
a pinch of turmeric
2 green chillies, split lengthwise or sliced
coriander leaves
For the tadka:
1 teaspoon black mustard seeds
1 dry red chilli
8 to 10 curry leaves
½ teaspoon asafoetida (available
at Candelo Wholefoods or Gulaga Organics or just skip it)
1 … Read more »
by bhagya
Ingredients:
500 grams firm white fish in large boneless chunks (kingfish, swordfish, marlin, ling are good)
1 onion, very finely chopped
4 green chillies, slit
¾ cup coconut milk
oil, as required
2 tablespoons ground coriander
1 tablespoon ground red chilli
25 grams tamarind*
1 tablespoon ground turmeric
a handful of curry leaves
salt to taste
Method:
1. Toss the fish with a pinch … Read more »