Innholdsfortegnelse for Issue #24.6 December 2021/January 2022 i Australian Country

They say it takes a village to raise a child and the same may be said for a magazine, though perhaps more like a small country town. So many people have contributed to this issue, as we’ve had to be extra nimble gathering content during the lockdowns we’ve all been negotiating. I’ve called on help from new photographers and old and they’ve been extra resourceful in getting to locations and managing solo. Sincere thanks to everyone whose gone the extra mile. Photographer Ken Brass and I did manage to squeeze in a quick trip to south-east Queensland for the story about the Scenic Rim. It was a great opportunity to catch up with some old friends and make some new ones. They include Carolyn and Dallas Davidson of Towri Sheep…

You feel it as soon as you hit town. There’s an energy about Goondiwindi, home to approximately 6000 people on the Queensland-NSW border. Gundy, as everyone calls it, may be a service town for the surrounding agricultural industry, but there’s a touch of brio in the cafes, boutiques and design stores, even the pubs and shops that line the main street. There’s no doubt this rural community punches above its weight with an annual arts show in May, a gourmet weekend in September and even a festival, Lanescape, promoting public art in town in October. It’s clear there’s something in the water of the town’s Macintyre River, and it’s not just the hundreds of triathletes who converge every February to complete a two-kilometre swim in its muddy waters as part…

PULLED-BEEF WRAP Serves 4 2 tablespoons olive oil 800g trimmed Cleaver’s Organic beef chuck steak, cut into 5cm pieces 1 small red onion, halved, sliced thinly 2 teaspoons sweet paprika 400g can cherry tomatoes 250ml (1 cup) reduced-salt beef stock 600g butternut pumpkin, peeled, cut into 3cm cubes 1 red capsicum, cut into 2cm pieces 4 wholegrain wraps, warmed 4 tablespoons hummus 1 Cos lettuce, cut into rounds 1 large carrot, coarsely grated 6 cherry tomatoes, sliced 1 avocado, diced ¼ cup parsley leaves Preheat the oven 130°C fan-forced. Heat 1 teaspoon oil in an ovenproof casserole dish over high heat. Add half the beef. Cook, for about 3 minutes, turning until browned all over. Remove to a plate. Repeat with oil and remaining beef. Reduce heat to medium. Add…

Beech Mountain Distillery, Lower Beechmont facebook.com/beechmountaindistillery O’Reilly’s Canungra Valley Vineyards, Canungra oreillys.com.au/canungra-valley-vineyards Tamborine Mountain Distillery tamborinemountaindistillery.com Mason Wines, Tamborine Mountain masonwines.com.au Scenic Rim Brewery & Café, Mount Alford scenicrimbrewery.com.au The Overflow Estate 1895, Beaudesert theoverflowestate1895.com.au Sarabah Estate, Canungra sarabahestate.com.au Scenic Rim Brewery & Cafe, Mount Alford scenicrimbrewery.com.au Eden Restaurant, Mason Wines, Tamborine Mountain masonwines.com.au Scenic Rim Farm Shop & Cafe, Kalbar scenicrimfarmbox.com.au Towri Sheep Cheeses, Allenview towrisheepcheeses.com.au Olive View Cottage, Kulgun airbnb.com.au/rooms/46016642 Moongalba Cottage, Kerry moongalbacottage.com.au Binna Burra Lodge and Rainforest Campsite, Beechmont binnaburralodge.com.au O’Reilly’s Rainforest Retreat, Canungra oreillys.com.au Tommerups Dairy Farm, Kerry tommerupsdairyfarm.com.au Ketchup’s Bank Glamping & Bayo Eco Retreat, Boonah ketchupsbankglamping.com.au Vanbery Cottage, Mount Alford vanberycottage.com.au Greenlee Cottages, Canungra greenleecottages.com.au OWL Wholefoods, Canungra owlwholefoods.com.au Milford Country Cottages, Boonah milfordcottages.com.au Lost World Day Spa, O’Reilly’s Rainforest Retreat, Canungra oreillys.com.au…

‘Tis the season For the style maven ‘Tis the season For the homemaker ‘Tis the season For the outdoor enthusiast ‘Tis the season For a little sparkle…

TOP 100 TASTE: THE ALL-IN-ONE COOKBOOK EDITED BY BRODEE MYERS, HARPERCOLLINS PUBLISHERS, $34.99 It would be a rare cook indeed who didn’t admit to occasionally running out of inspiration when it comes to the daily challenge of what to cook for dinner. That’s where the website taste.com.au comes to the rescue, with lots of suggestions and recipes for meals you can make from the fridge or pantry. Now the Taste team have put together 100 of their best suggestions, with the added benefit that they can all be prepared in one pot, pan, tray or slow cooker, minimising clean-up. The added bonuses are the assurance that every recipe has been triple-tested, comes with handy tips for variations and substitutions and all can be prepped in half an hour or less. BACKYARD…

We appreciate your thoughts and in each issue, one correspondent wins a prize. Simply email Kirsty at kmckenzie@umco. com.au or write to us at Australian Country, Locked Bag 154, North Ryde NSW 1670. We reserve the right to edit lengthy letters before publication. Our favourite correspondents next issue will win a nightie from the new Dry Chill sleepwear range from our friends at Chilly Towel. The range is made from an advanced woven-fibre fabric that draws moisture away from the skin and encourages breathability and coolness throughout the night. Just send us your thoughts on the magazine and life in general to be in the running for this wonderful prize.…

We’ve an exciting story list for your reading pleasure. We’ve been to Hahndorf in the Adelaide Hills, where we visited The Cedars, the former family home and studio of the renowned artist Hans Heysen. We also visited Highfields in south-east Queensland, where horticultural consultant and garden tour guide Brian Sams has sculpted an impressive garden into a sloping site. We visited two country homes in NSW, plus we ventured to WA to cover a very special event. Our travel feature took us to the wilderness of Tasmania’s north-west, for a walk on the wild side, with a few creature comforts. Our service feature focuses on the latest accessories for the bathroom. There’s design, shopping and travel inspiration in all our features, so if you’re planning a road trip, or even…

ANABEL DEAN, JOURNALIST Anabel is an award-winning travel journalist who began her career as a Fleet Street news reporter in London. She has worked as a feature writer for The Sydney Morning Herald, arts editor for The Bulletin, and lifestyle editor for Medical Observer magazine. Anabel contributes to national and international publications sharing adventures of people, places, art, nature and food from around the world. ROSS WILLIAMS, PHOTOGRAPHER Ross has been a photographer for more than 30 years, shooting food, wine and commercial and residential architecture, as well as travelling overseas to capture everything from mining projects to aircraft. He relishes the challenge of arriving at a previously unseen location and working on the best way to showcase it. australiancountry.com.au facebook.com/AustralianCountry @australiancountrymag zinio.com pinterest.com/auscountrymag…

BAKED HAM WITH MARMALADE GLAZE 2.25kg leg of ham ½ cup (170g) orange marmalade 1 tablespoon fresh orange juice 1 tablespoon Dijon mustard 2 cloves garlic, crushed Salt and cracked black pepper, to taste Whole cloves, to garnish Preheat the oven to 180°C. Carefully remove the rind from the ham, making sure you don’t trim off too much of the fat. Use a small, sharp knife to score the fat into a diamond pattern, about 5mm deep (take care not to cut all the way through to the meat or the fat may fall off during cooking). Place the marmalade, orange juice, mustard, garlic, salt and pepper in a small saucepan over low heat and cook, stirring, until the marmalade has melted and just starts to bubble and the mixture…

As a child living in country South Australia, Léonie (Lee) Kelsall recalls her parents turning the lights out at night and being so engrossed in whatever she was reading that she’d hide under the covers and continue reading by torch light. “Eventually, of course, the batteries would go flat,” she recalls. “So I’d lie there in the dark and invent the next chapter. Inevitably, it wouldn’t turn out the way I had imagined.” Life and work intervened and Lee was a young mother on maternity leave before she actually got around to committing all those stories that were swirling around in her head to paper. In those days, publishing was very Anglo-centric, so she mailed her manuscript off the UK. After six months of crickets, she consigned it to the…

CRISPY PORK BELLY WITH RED ONION, CORIANDER, PEANUTS AND SESAME SEEDS Serves 4 Here is one of Spice Temple’s classic dishes that I think is perfect for summer, served with rice and perhaps some steamed Chinese broccoli with oyster sauce. The pork itself is easy to cook — just remember to allow a day or two beforehand for the skin to dry out — and it has many uses. By the same token, the red onion, coriander and peanut salad is great with, say, the meat from a store-bought roast chook, shredded off the bone and tossed through, to make a super-quick dish for a busy weekend. 1kg pork belly Sea salt ½ small red onion, thinly sliced ½ green onion, thinly sliced Large handful of roughly chopped coriander, leaves…

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If Nick Osmond hadn’t injured his Achilles tendon twice in three months, he may never have picked up a paintbrush and discovered his talent for semi-abstract portraiture. “There’s only so much gardening you can do on crutches,” he observes. “Ten days after the second injury, I thought I was going mental and an artist friend, James Kearns, suggested he meet me at the local art-supply shop. He didn’t tell me what to do, he just let me go and find my own style. I pretty much discovered my own technique using the cheapest kindergarten paints and compressed board that was used as packing between doors I picked up free from the hardware shop.” And that may have been that if Nick hadn’t been posting his work on Instagram and art…

APPLE CHARLOTTE Serves4 I’ve mentioned the television series that I recently filmed in Cornwall often in this book, mainly because most of the recipes in the programs are for dishes I cook at home a lot. The runaway success of the series was this Apple Charlotte, which I cooked in an orchard at Tresillian House, near Newquay. It’s a very special recipe — my mother’s and one of her favourites. 125g butter 350g Bramley apples 350g Cox’s apples 2 tablespoons sugar A little grated lemon zest, to taste 6–8 slices white bread, about 5mm thick, crusts removed Custard, clotted cream or ice cream, to serve Grease a pudding basin, about 15cm in diameter and 10cm deep, with plenty of the butter. Peel, core and finely slice the apples. Rinse in…