Food & Lifestyle Scene

Spirit Scene: Don the Beachcomber’s Mai Tai

September 14, 2017 Martin Cilia

In March 2012 I went on a pilgrimage to Southern California, this is where surf music was born in the early sixties. One of the gigs I played while I was there was at the legendary Don the Beachcomber where I was introduced to their Mai Tai. I haven’t found anything like it in Australia.

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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.

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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.

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Literary Scene: Book Review: The Devil Won’t Take Charity – Kim Volkman 2017

September 4, 2017 Sharon Brookes

HEAVY METAL: IT’S LOUD, IT’S UGLY, IT WON’T GO AWAY. I guess if I wanted critical acclaim I’d have picked music that doesn’t ruffle any feathers…(Nikki Sixx ‘The Heroin Diaries’2007) Not a quote from Kim […]

Recipe Scene: Sticky Peanut Butter Pecan Buns

August 30, 2017 Kate Delbridge

I adore peanut butter – love it in savoury satay sauces, sweet things or just straight form the jar. This recipe comes from the cookbook The Ultimate Peanut Butter Book. I’ve changed the dough recipe to make it quicker, and they put raisins in the filling. Feel free to do so, but I felt there was enough going on without adding them. You can use crunchy or smooth peanut butter, I favour smooth. These buns smell divine as they are baking, and are best eaten while still slightly warm with the deliciously sticky topping running down the sides.

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