Month: May 2016

by

Spotlight On Margaret River Readers & Writers Festival – Ann Turner

Margaret River Readers and Writers Festival

I am delighted to welcome Ann Turner to my blog.  “Ann is an award-winning screenwriter and director, avid reader, and history lover. She is drawn to salt-sprayed coasts, luminous landscapes, and the people who inhabit them all over the world. She is a passionate gardener.

Her films include the historical feature Celia starring Rebecca Smart — which Time Out listed as one of the fifty greatest directorial debuts of all time, Hammers Over The Anvil starring Russell Crowe and Charlotte Rampling, and the psychological thriller Irresistible starring Susan Sarandon, Sam Neill, and Emily Blunt. Ann has lectured in film at the Victorian College of the Arts.

Returning to her first love, the written word, in her debut novel The Lost Swimmer  Ann explores themes of love, trust and the dark side of relationships.” (https://www.goodreads.com/author/show/13583861.Ann_Turner) 

Ann’s latest novel Out of the Ice, a mystery thriller set in Antarctica is getting rave reviews (and is currently vying for top position on my TBR pile). More on that soon!  PS – love this cover image!

Out of the Ice

Ann Turner will be discussing From Film to Novels – on Sunday June the 5th at 1.50-2.40pm at the festival.

Welcome to Margaret River Ann!

Ann_Turner

Ann told me she was thrilled to be coming to the Margaret River Readers and Writers Festival:

“I am absolutely thrilled to be coming to Western Australia to the Margaret River Readers and Writers Festival. I’m really looking forward to being interviewed by the wonderful Michael Cathcart, where I’ll be talking for the first time about my new novel Out of the Ice, and reading from the book. I’m sure there’ll be lots of discussion about thrillers and whaling and the beautiful whales and wildlife in Antarctica, and also the future of Antarctica with the Antarctic treaty coming up for renewal. I’ll also be talking about the differences and similarities between writing and directing for the screen, and being an author. This is particularly fresh for me as producer Sue Maslin (The Dressmaker, Japanese Story) has optioned my first novel The Lost Swimmer and I am currently developing the screenplay. It has been a 360-degree journey for me as a writer-director to author, and then back to screenwriting, which has thrown up all sorts of challenges and been a huge learning curve, and I’ll be discussing how I’ve approached this.

I’m also eager to see lots of sessions with other writers, and I love the festival’s theme of Home – I’m absolutely intrigued to hear it explored from many different angles.  I adored Sara Foster’s All That Is Lost Between Us, a book I didn’t want to finish as I thoroughly enjoyed picking it up each night. I miss the characters and the Lakes District location. A great read, and I hope to hear Sara speak. It’s wonderful that Hannie Rayson’s play Hello Beautiful is on. I saw it in Melbourne and truly loved it – the terrain traversed resonated with me, and Hannie’s writing and performance is brilliant. I went home and read the book – and absolutely loved that too. Both book and play made me laugh out loud, and are also poignant. I’m looking forward to hearing Hannie air her Home Thoughts, with Kirsty Mackenzie and Jane Monk. And now I want to see the play again! Here’s to the festival and Margaret River – I can’t wait!”

by

Spotlight On Margaret River Readers & Writers Festival – Sara Foster

Margaret River Readers and Writers Festival

Sara Foster is the bestselling author of four psychological suspense novels: All That is Lost Between Us, Shallow Breath, Beneath the Shadows and Come Back to Me. Her books have been published in Australia, the US and Germany. Sara lives in Western Australia with her husband and two young daughters, and is a doctoral candidate at Curtin University. Find out more at www.sarafoster.com.au

 

Welcome Sara!

Sara Foster

Earlier this year I had the pleasure of reading Sara Foster’s latest release All That Is Lost Between Us. 

This narrative is tension packed, full of surprises and so intriguing.

I am really looking forward to this session aptly called “Murder in the House”, details below.


All That Lost Between Us

On the opening day of the festival, Friday 3rd of June 2.50-3.50  Sara and author Sulari Gentill will be discussing ‘Murder in the House’.

Psychological thrillers are the specialty of Sara Foster and Sulari Gentill, but where does their inspiration come from? Are their heads a home for dark ideas? Hear how they come up with stories and how their careers as writers have evolved.
This is a ticketed event. Visit: http://www.artsmargaretriver.com/literature/

by

Ginger Carrot Soup: It’s All Easy – Gwyneth Paltrow with Thea Baumann

it's all easy

It’s All Easy: Delicious Weekday Recipes for the Super-Busy Home Cook by Gwyneth Paltrow ($45), published by Hachette Australia.

Ginger Carrot Soup

Gluten Free

Serves 4

“This ubiquitous combo has been around for ages, popping up at spas, restaurants, and even the canned soup isle at the supermarket. I’ve had a million  iterations of this soup, but our version, naturally sweet from the slowly sauteed onion and bright with lots of fresh ginger, is particularly good ( and easy!). Don’t bother  peeling the carrots for this recipe  – just give them a good scrub.” (p. 102) 

GINGER CARROT SOUP

2 tablespoons coconut oil

1 large onion cut in half and thinly sliced

Salt

2 garlic cloves, thinly sliced

2 tablespoons chopped ginger

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon garam masala

1 pound (500 g) carrots, cut into 1 inch pieces ( about 2 1/2 cups)

3 cups of chicken  or vegetable stock

Freshly ground black pepper

Heat the coconut oil in a heavy saucepan over medium heat. Add the onion and a pinch of salt, cover the pot, and saute over low heat for about 20 minutes, until the onion is very soft and sweet.

Add the garlic and the ginger, saute for 1 minute, then add the cumin, coriander, and the garam masala. Saute for another minute, then add the carrots, sock, and another big pinch of salt. Bring the mixture to the boil, then turn down the heat and simmer gently for about 20 minutes, or until very tender.

Carefully transfer the soup in batches to a high speed blender, or or belnd the soup directly in the pot with an immersion blender.  Season with salt and pepper.

by

Margaret River Readers and Writers Festival 2016 Is Here Again

Margaret River Readers and Writers Festival

It is that wonderful time of the year when I get the opportunity to see and hear some fantastic authors discuss their books and the experience of writing.  Some of the writers I am particularly looking forward to seeing are Ann Turner, Liz Byrski, Natasha Lester, Rosemary Sayer, Sara Foster, Sulari Gentill, Berncie Barry…to name just a few.  And for something different author and chef Lucio Galletto will be talking about his book The Art of Traditional Italian ( yes I have a copy and will share some recipes with you soon) and as a treat you can buy tickets to a two course meal featuring the recipes  in the book cooked by our local SWIT students and hear this authors story as you eat.

 

The very first day of the festival, Friday 3rd June at 9.15 am, author Josh  Langley talks candidly to us about ghosts, hauntings, mediums and tracking down his dad Aunt (Dying to Know is the title of his book). This sound interesting!

 

This festival has so much to offer, this years them is HOME; there is humour, local writers, local stories, food, interstate guests, a spotlight on Irish culture, biographical narratives , crime fiction, romance, workshops, a chance to pitch your story to Pantera Press (update – this is now fully booked)…and more. Check out the details by clicking on the link below.

 

Margaret River is a beautiful town and region and if you get the chance to visit this upcoming long weekend I  hope we get a chance to meet.

 

For more information about the festival, the link to the website is here :http://www.margaretriver.com/event/margaret-river-readers-and-writers-festival/

 

by

Carbonara: It’s All Easy – Gwyneth Paltrow with Thea Baumann

it's all easy

It’s All Easy: Delicious Weekday Recipes for the Super-Busy Home Cook by Gwyneth Paltrow ($45), published by Hachette Australia.

 

CARBONARA

Under 30 minutes

SERVES 4

 

“Carbonara is the perfect lazy dinner—it’s cozy, comforting, and shockingly easy to make. Not to mention the fact that everyone almost always has the ingredients on hand. Keep some cubed bacon or pancetta in the freezer so you can make this anytime, in just minutes.” (p.66)

CARBONARA

 

Salt

4 ounces pancetta or bacon, cut into small dice

2 egg yolks (or 3, to make it extra creamy)

1 large egg

1½ cups finely grated Parmesan cheese, plus more as needed

1 teaspoon freshly ground

black pepper, plus more as needed

¾ pound bucatini

 

 

 

Bring a large pot of heavily salted water to a boil over high heat for the pasta.

In an 8-inch sauté pan, cook the pancetta over medium heat until crispy, 5 to 7 minutes. Combine the egg yolks, egg, Parmesan, and pepper in a large bowl.

Cook the pasta according to the package instructions until al dente. Reserve 1 cup of the hot pasta cooking water (the temperature is important because you are going to use it to cook the egg) and set aside. Next, drain the pasta, and add it to the bowl with the cheese and eggs, tossing immediately to mix everything together.

Add the pancetta and any rendered fat from the pan to the bowl, toss to coat, and add the pasta water 1 tablespoon at a time until the sauce reaches a creamy consistency (this usually takes about ¼ cup).

Adjust with extra cheese, pepper, and salt to taste.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


by

Singapore Rice Noodles: It’s All Easy – Gwyneth Paltrow with Thea Baumann

it's all easy

It’s All Easy: Delicious Weekday Recipes for the Super-Busy Home Cook by Gwyneth Paltrow ($45), published by Hachette Australia.

 

SINGAPORE RICE NOODLES

Vegetarian, Gluten-free, Under 30 minutes

SERVES 4

 

“These pan-fried noodles are gluten free, full of veggies, and kid-approved (my kids inhale this). The prep does take some time, but once you’re cooking, the dish comes together quickly, so be ready with all the ingredients. Add chicken, shrimp, or beef for a little extra protein, and if you don’t have a wok or a really big nonstick pan, use two smaller pans—these noodles don’t like to be crowded. Pan-frying noodles is not an exact science, so trust your instincts and add a couple more glugs of oil if things are looking dry or starting to stick.” (p. 205)

 

SINGAPORE RICE NOODLES

 

3½ ounces thin rice noodles (such as Eden Foods bifun noodles)

4 tablespoons peanut oil

2 tablespoons toasted sesame oil

1 medium yellow onion, thinly sliced

½ cup finely chopped broccoli

½ cup chopped green beans (½-inch pieces)

½ cup fresh or frozen peas

7 ounces firm tofu, cut into ½-inch pieces

1 teaspoon madras curry powder, or more to taste

1 large egg

¼ cup tamari

2 scallions, thinly sliced

¼ cup chopped fresh cilantro

Salt, if desired

Soak the rice noodles in hot water for 10 minutes or according to the package instructions.

Meanwhile, heat a wok or large nonstick sauté pan over medium-high heat and add

1 tablespoon each of the peanut and sesame oils. When the oils are hot but not smoking, add the onion and cook, untouched, for 1 minute to sear. Reduce the heat to medium and sauté, stirring occasionally, for 4 minutes more. Transfer the onion to a bowl.

Add the broccoli, green beans, peas, tofu, and another tablespoon of peanut oil to the pan. Sauté over high heat until the veggies are just cooked through and the tofu is beginning to brown (about 2 minutes); transfer the veggies and tofu to the bowl with the onion.

Add 1 tablespoon of the peanut oil, the remaining 1 tablespoon of sesame oil, the soaked and drained noodles, curry powder, and 2 tablespoons water to the pan and stir to combine. Make a hole in the middle of the noodles, add the remaining 1 tablespoon peanut oil, and crack in the egg. Stir vigorously with a wooden spoon and let scramble until almost cooked through, then mix in with the noodles.

Add the tamari, scallions, and cilantro and stir everything to combine. Taste for seasoning, add salt if necessary, and serve.

 

 

 

 

Un e x p ec t e d G U ests

 

205

by

Post Script: It’s All Easy – Gwyneth Paltrow with Thea Baumann

it's all easy

It’s All Easy: Delicious Weekday Recipes for the Super Busy Home Cook

Gwyneth Paltrow with Thea Baumann

Hachette Australia

Sphere

ISBN: 9780751555493

Description:

Gwyneth’s fans have been begging her to write a cookbook that will help them get healthy, yet wonderfully delicious meals on the table during hectic weeknights. Well, she listened and she is sharing over 125 recipes that can be made in under 30 minutes that are surprisingly tasty even though they have little or no sugar, are low in fat, and many with no gluten. They will be of the same quality as those in It’s All Good, but can be pulled together in the time it would take to call for a takeaway. And because every family needs some pasta or pizza now and then, Gwyneth will include recipes for easy takes on those favorites too! Everyone knows that takeaway and restaurant meals can contain large amounts of fat and sugar, and can be made with less than ‘clean’ ingredients, so here is the solution to making sure you and your family eat a healthy, yet delicious meal every night of the week. And, since it is so much healthier and economical to bring lunch to work and school, there will be a special section on ‘Lunchbox ideas’ made from dinner leftovers and easy-to-throw-together lunches!

 

My View:

A versatile, quick to make, collection of recipes that use quality fresh ingredients to produce tasty and interesting meals. There is nothing boring here.  “This book is meant to be a road map: a self-help book for the chronically busy cook….All the food in this book tends to be on the healthier side ( see the gluten free, diary free  dessert section section), we have also included recipes with more standard ingredients ( some cheese, some regular flour) because, well, it’s just easier. And because we never sacrifice deliciousness, some of the recipes might have an extra step or a special ingredient that might not seem easy, but trust us, it is worth it… Our aim is here was to make… a book full of recipes that are beautiful and sometimes times unexpected,  while also comforting, satisfying, and realistic for anyone and everyone to make ”  (pps. ix -xi)

 

The authors give a useful “pantry” section that includes ingredients and tools for cooking the foods in this book, then divides the book into useful guides for:

First thing (breakfasts)

On the Go

Pick Me Ups

In a Pinch

Cozy Evenings

Summer Knights

Unexpected Guests

Something Sweet

The Basics.

 

I love the breakfast suggestions here – Blueberry Granola Parfait, breakfast crepes, chocolate cinnamon overnight oats, ginger chia pudding and scrambled eggs with parmesan and arugula (rocket) to name a few.

To impress your dinner guests try this quick delicious main meal; seared scallops with watercress and asparagus – quick, tasty and impressive dish, your guests will think you have slaved in the kitchen for hours!

A beautifully presented cook book with more than a few recipes that will become your all time favourites.

by

Post Script: The Dry – Jane Harper

The Dry

The Dry

Jane Harper

Macmillan Australia

ISBN: 9781743548059

 

Description:

Luke Hadler turns a gun on his wife and child, then himself. The farming community of Kiewarra is facing life and death choices daily. If one of their own broke under the strain, well…

 

When Federal Police investigator Aaron Falk returns to Kiewarra for the funerals, he is loath to confront the people who rejected him twenty years earlier. But when his investigative skills are called on, the facts of the Hadler case start to make him doubt this murder-suicide charge.

 

And as Falk probes deeper into the killings, old wounds start bleeding into fresh ones. For Falk and his childhood friend Luke shared a secret… A secret Falk thought long-buried… A secret which Luke’s death starts to bring to the surface…

 

My View:

If you are a lover of crime fiction then you should read this book. If you are a lover of Australian crime fiction you must read this book!

 

This book is atmospheric, brooding with the tension of the lies, suspicion, bullying and threats that are whispered and shared amongst the inhabitants of this small community.  There is a constant doubt regarding the good character of Aaron Falk that keeps the atmosphere intense – reliable or unreliable…the reader is never quite sure about this narrator, new information revealed tips this see saw precariously from side to side.

 

Read this book quickly – before the movie of the book is made and screened.  The narrative is so rich and visual I can fully understand why this story has already been optioned by a major movie production company.  The directors will have plenty to work with – small town attitudes and characters (am sure we have all met or known some of the types of people portrayed here), a  community on edge – drought and financial difficulties strain relationships, a local murder pushes people closer to the edge  of an abyss they cannot return from.  Add a few plot twists and turns and an empathetic yet slightly unreliable protagonist and have a cracker of a read and the basis for an excellent film.

 

This book is already high on my list of best reads of 2016.

by

Ultimate Sweet Potato Bake: Surfing The Menu Next Generation – Dan Churchill and Hayden Quinn

Surfing the Menu cover

Surfing the Menu Next Generation

Dan Churchill and Hayden Quinn

Simon & Schuster Australia

ISBN: 9781925368345

**The show is on ABC TV this Sunday 22nd May 2016 6pm**

Ultimate Sweet Potato Bake – Dan Churchill

UltimateSweetPotatoBake 10138

2 tablespoons olive or macadamia oil

3 lean rashers bacon, roughly chopped

600g sweet potato, cut into 5mm discs

250g ricotta

1 cup coconut milk

1 teaspoon ground nutmeg

 

 

1   Preheat the oven to 200°C (180°C fan-forced) and lightly grease
an 8 cup capacity ovenproof dish.

2   Heat the oil in a large frying pan over medium heat and cook the bacon, stirring and turning occasionally, until browned. Remove from the pan. Add the sweet potato slices (in batches) and cook until lightly browned on both sides. Transfer the bacon and sweet potato to the ovenproof dish.

3   Whisk the ricotta, coconut milk and nutmeg until smooth, and season with a pinch of salt. Pour over the sweet potato. Bake for
20–25 minutes, until lightly golden on top.

 

Serves 4

 

by

Chicken & Cheese Jaffles with Spicy Capsicum Sauce: Surfing the Menu Next Generation – Dan Churchill &Hayden Quinn

Surfing the Menu cover

Surfing the Menu Next Generation

Dan Churchill and Hayden Quinn

Simon & Schuster Australia

ISBN: 9781925368345

**The show is on ABC TV this Sunday 22nd May 2016 6pm**

Jaffles

Chicken and Cheese Jaffles with Spicy Capsicum Sauce – Hayden Quinn

 

2 cups chopped cooked chicken

1⁄4 cup whole egg mayonnaise

1 small carrot, grated

1 celery stick, finely sliced

1⁄2 small red onion, finely diced

8 slices white bread

60g soft butter

8 slices tasty cheese

 

 

Capsicum Sauce

150g drained chargrilled red capsicum

1 garlic clove, crushed

1⁄3 cup sour cream

1 teaspoon chilli powder

1 tablespoon olive oil

2 teaspoons lemon juice

 

 

1   To make the capsicum sauce, combine all the ingredients in a food processor and process until smooth. Season with salt and pepper and transfer to a small bowl.

2   Heat a jaffle iron or sandwich toaster. Combine the chicken, mayo, carrot, celery and onion in a bowl, and season with salt and pepper.

3   Spread the bread with butter, then place half the bread slices, butter side down, on a board. Top each one with a slice of cheese, 1⁄4 of the chicken mixture, then another slice of cheese. Put the remaining bread slices on top, butter side up.

4   Lift a sandwich onto the jaffle maker and cook for a few minutes, until the bread is golden brown. Repeat with remaining sandwiches. Serve with the sauce for dipping.

 

Serves 4

 

***My Hint – if you don’t possess a jaffle maker ( and they are coming back into style) use a sandwich press **

These are perfect for lunch or to have  for a lazy super  – kids and adults will love them.