Oil on canvas 60cmx90cm
Harbour Town Adventure
Water. Complex. Demanding. Knuckles smearing paint. Paddle steamer at sunset across the Estuary from the studio.
The paintings at the new Avo Pomme exhibition perfectly capturing the emerging growth from the ashes of the fires. Delicate life, exquisite in its simplicity. Bernice’s canapés, once again, transcending the paintings.
That fragment of a view between sweat drops on my glasses, hurtling through the forest in carefree abandon. A yellow flower against blue skies and the view out to the Heads across the black earth.
Clare made ‘Pizza’ for diabetics, with brinjal slices, which looked and tasted amazing. Fillet with a sauce that oozed the fragrances of the mysterious East. Mint, lime, chilly, ginger and garlic. A taste of the weeks ahead in Vietnam? Sutherland Pinot Noir that taste of summer.
Studio busy on the holiday week, my grumpiness sort of manageable. The painting for the antique wooden boat poster heading to its new home.
RECIPE BY Rosalin Mconie
PREP TIME 30 minutes
COOKING TIME 35 minutes
For the brinjal base
• 2 brinjals
• 1 T salt
• 3 T olive oil
For the sauce
• 2 cloves garlic
• 1 T olive oil
• 1 can chopped tomato
• 1 T fresh parsley, chopped
• 1 t dried oregano
• 1/2 t salt
For the topping
• 30 g fresh basil
• 300 g mozzarella cheese
Cut the aubergine lengthways into 2cm thick slices and sprinkle with salt. Lay the aubergine on paper towel to absorb the excess moisture and leave for about 30 minutes.
Preheat the oven to 180°C
For the tomato base, heat 1T olive oil and gently sauté 2 cloves of chopped garlic.
Add a can of chopped tomatoes, 1T freshly chopped parsley, 1t oregano and ½ t salt. Simmer until the sauce has thickened.
Dry off the aubergines and make sure to remove any excess salt. Place on a roasting tray and brush with olive oil. Roast in the oven for 25 minutes.
The aubergines should be cooked through but not too soft and mushy. All ovens work differently so check your aubergines after 15minutes and then every 5minutes there-after.
Once the aubergines are done, spread a tablespoon of tomato base on each slice, add layers of basil leaves and finish with grated mozzarella.
Place them in rectangular, shallow ovenproof dish then slide it under a hot grill until the cheese has melted and begins to crisp. Serve immediately.
Asian-style fillet roast on rice noodles
RECIPE BY Abigail Donnelly
DIETARY CONSIDERATIONS Dairy free Fat conscious
• 1 T sunflower oil
• 500 g beef fillet
• 190 ml soya sauce
• 2 garlic cloves, crushed
• 1 x 5 cm piece of ginger, grated
• 1 t fish sauce
• 2 T brown sugar
• salt and freshly ground black pepper, to taste
• 1 spring onion, sliced
• fresh peas, for serving
• 1 small cucumber, sliced
For the garnish
• a couple of sprigs of fresh coriander
• a couple of sprigs of mint
Cover 250 g rice noodles with boiling water and set aside for 15 minutes.
Mix 1 finely chopped seeded red chilli, the juice of 1 lime and 3 T rice vinegar.
Drain the noodles and pour over the dressing.
Preheat the oven to 180°C.
Heat 1 T sunflower oil over a high heat.
Seal 500 g beef fillet, remove and allow to rest.
To the same pan, add ¾ cup soya sauce, 2 crushed garlic cloves, 1 x 5 cm ginger, grated, 1 finely chopped red chilli, 1 t fish sauce, 2 T brown sugar, salt and freshly ground black pepper. Cook until the sugar dissolves.
Return the fillet to the pan and coat with the sauce. Finish in the oven. R