The greek prophet Cassandra was given the gift of prophecy but, tragically, they would only be calamitous and they would not be believed. Were she with us now would we see the return of the frozen pizza sub or Chicketti in 2006? Difficult to say.

Bon Appétit magazine in the United States have had their ears licked by snakes and came up with their best 2006 trends. As well as Tofu and Whole Fish, Pork and Beans make an appearance. If this is apropos the popularity of cowboy film Brokeback Mountain, let's hope it ends more happily than Top Gun jackets.

Any bets for over here? (or does onyone know where all those jackets went?)

Posted by anthony at 3:24 PM | Permalink

in Yallingup is reopening this week after renovations and Danny Angove, ex of Vat 107, is the new executive chef.

Posted by anthony at 9:52 AM | Permalink

Via the Moore River Olive Association, Chittering is hosting a great opportunity for picnicking and culture:

Peace Be Still, a unique venue in Lower Chittering is proud to present “Ballet At Chittering”, an evening of professional dance, music and movement revolving around a theme of love, by the stream, nestled under the trees and the setting sun.

The event will feature an exciting line up of professional performers from around the globe including Perth born Canadian jazz pianist Maxine Willan, accompanied in part by Canadian saxophonist, Kurt Lund. Classical ballet star Penelope Bishop who has performed with the Venezuelan National Ballet, the Canadian Quinte Ballet School and recently appeared as a guest dancer in Dangerous Liaison at His Majesty’s Theatre for the WA Ballet Company, will also provide a stunning performance.

Gracing the tranquil scenery, the evening will also showcase the four part harmony vocal group Quartz, starring Glenn Rogers, Susan Birtwistle Rogers, Dimitri Moraitis, Marian Birtwistle and accompanist Hazel Potts, all well experienced in musical theatre and having been involved with Opera Viva, WA Opera, WAAPA and WASO. Salli Martino will be performing her unique blend of Anandemaya Kosha yoga, meaning bliss covering, combined with the strengths of three gods, Brahma the Creator, Vishnu the Preserver and Shiva the Destroyer of Evil.

Cost: $15.00
Date: Saturday, 11 February 2006, from 7.00pm (gates open 6.15pm)
Venue: Peace Be Still, 1324 Chittering Road, Lower Chittering. BYO picnic/wine or pre-book food.
Bookings: Call Wendy on 08 9571 8108

Posted by anthony at 8:13 PM | Permalink

A tagine is both a conical lidded pot in which slow cooked dishes are cooked and the name that is applied to many Moroccan wet dishes. The dishes often include dried fruits and nuts, which when combined with spices, give a haunting complexity of flavour for very little effort. Here you will need to know your tagine pot. Some will happily go into a hot oven and if that is the case then all of the cooking can be done there. Otherwise do your browning in a frypan and finish the cooking in the oven.
Recipe continues below the fold

Serves 4
6 lamb shanks, frenched
half cup flour
salt and freshly ground black pepper
2 tbsp olive oil
1 onion, chopped
2 tsp cumin
2 tsp coriander
half tsp turmeric
1 x 400g can chopped tomatoes –or use fresh if available
1 cup dried apricots
1 cup fresh dates or prunes
1 cup chicken stock-packet is fine here
12 black olives, pitted
1 cup whole blanched almonds, toasted
quarter cup coriander leaves
Lightly coat the shanks in seasoned flour. Heat a heavy frypan, or tagine base, and add the oil. Brown the shanks on all sides over/in a medium heat. Add the onion and the spices and cook two minutes longer. Add the tomatoes, apricots, dates, stock, olives and seasoning and combine well. Cover the tagine, or transfer to one, and place in a fairly low oven - the equivalent of 150C. Close the oven and cook for about an hour and a half or until the shanks are meltingly tender. Serve scattered with the almonds and the coriander leaves. Serve with couscous that has been flavoured with preserved lemon, spring onions, olive oil and lots of roughly chopped parsley and mint.

Posted by kate at 3:02 PM | Permalink