Year: 2017

Snap Scene

Snap Scene: Pop Up Globe Theatre, Shakespeare Gardens, Melbourne – 13th September 2017

September 15, 2017 Mary Boukouvalas
Pop-up Globe comes to life after six astonishing weeks of construction. It will be a spectacle the likes of which Melbourne has not seen before.

Pop-up Globe, the world’s first full-scale temporary working replica of one of the greatest theatres in history, Shakespeare’s theatre, the second Globe, is ready for action … are you?

Among other things, we saw sword-wielding knights in full armour battle it out; fair maidens in beautiful gowns dancing a merry gig and even French counts in their Jacobean finery like its 1614.

[…]

Food & Lifestyle Scene

Recipe Scene: Rosemary Shortbread

September 13, 2017 Kate Delbridge
I have absolutely no problem with the plethora of sweet, sugary food on offer for Christmas, but sometimes it is nice to have something savoury. This shortbread is great – it has a little sugar in it but not too much, just the right amount to offset the salt and rosemary. You can cut it into whatever shape you like, but I quite like the petticoat tails.

[…]

Q&A Scene

Q&A Scene: The Tommyhawks

September 8, 2017 Mandy Hall
Exploding with quirky, dramatic, trippy and heartfelt songs, This Is Not A Desert Island is the third EP from the Perth group. Set for release on Friday the 8th of September the EP explores the idea of trying to control one’s own state of mind and mental health… and often failing. Focusing on trying to grow up and figure out who we are and who we want to be. While the second single from the EP, ’Summertime’ is about the process of coming out of a dark place and finding peace within.

[…]

Food & Lifestyle Scene

Recipe Scene: Spinach and Feta Filo Pie

September 6, 2017 Kate Delbridge
This easy and delicious vego dish is form the fantastic The Dinner Ladies cookbook. Well, it’s a modification of their recipe – the first time I made it I forgot to buy the ricotta that’s supposed to be in it, so used double the feta instead. It tasted great, so now I keep making it this way. You can of course use whatever cheeses you like (or have in the fridge) and you can also play around wit the herbs.

[…]