- 3AW's summer of cricket AND talk
- Interview with Stephen Lance
- Jim's Movie Cheat Sheet
- Ela visits the "Lui Bar"
- Mother's plea for more family time
- Melbourne's Own photo competition
- Labor's pledge to get families fishing
- What do you love most about Melbourne?
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- Doug on 3AW's summer of cricket AND talk Unhappy can"t hear Grubby and Dee Dee in the car or in the shed. Digital doesn't work in the Mc Crae area. I'm over cricket, ... more
- James on 3AW's summer of cricket AND talk Stop winging people. At least we have a choice. You don't have to buy a digital radio if you have access to the internet ... more
- Chris mack on 3AW's summer of cricket AND talk Description is ambiguous does cricket take over regular programs only on Sunday or throughout the week when cricket is on. more
- Jenn on 3AW's summer of cricket AND talk How do those of us living outside the Digital range (in the country)and have poor internet connection get normal ... more
- Jayme Doran on 3AW's summer of cricket AND talk Live audio streaming of Cricket Coverage via the newly relaunched cricket.com.au website is for Australian Cricket Family ... more
- alan smith on 3AW's summer of cricket AND talk it's all a rort to make us buy a radio that doesn't work all the time. more
- Gloss on Derby Day: How much did you spend on ... OMG, that south wind was very chilling those ladies who wore summer frocks must have been freezing. They must have been very ... more
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- Peggy on Teen jihadi threatens Abbott It amazes me that parents are always surprised when their son goes to join ISIS or ISIL. Surely they know what opinion their ... more
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- Mehmet Hasan on 'We are on Team Australia' I agree totally with the Sheik and Ekrem Fuldagli. As a practising Muslim I reject extremism and criminal behaviour. We are ... more
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- Gary on Call to make drivers pay for all roads The man is using his feet for thinking and his brain for dancing. What put a toll on the Princes Freeway at Longwarry, what ... more
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- poppitt on Call to make drivers pay for all roads Do we not pay more with the TAX on fuel? Registration! Insurance! Gosh how much more. I work for a living I have never had ... more
- Peggy on Call to make drivers pay for all roads People drive to work every day so how much would one pay for a day? Anyone living in the outer suburbs will pay a lot more ... more
- Paul on Call to make drivers pay for all roads Bad idea, only reason govt want this is because modern cars are set to be very economical and fuel tax will drop, oppose ANY ... more
- Geoff on Call to make drivers pay for all roads Just redirect our car registration fees to make the roads better. I am not sure but at the moment I think registration goes ... more
Stonefruit on the grill
Our focus this year has been, not surprisingly, on the main courses - the meat, chicken and fish dishes of barbecue.
But when you barbecue, make a point of cooking the entire meal on the barbecue - starting, perhaps, with oysters, scallops, mussels or prawns, progressing through mains, and wrapping up with a grilled fruit course.
Fruit is easy to cook on the grill. And as the stone fruits of summer move into our shops, give them a try.
Start with the large white or yellow peaches from places like Swan Hill. It's early in the season, but those I have grill over the last couple of weeks have been excellent, and they will get even better.
Buy one peach - with the large yellow, which have a touch of acid in the mix, or the large white, which have none - and cut each peach in half, lengthways, removing the stone, to feed two people.
For each half peach, create a foil donut or halo by folling a square of standard foil into a loose cylinder, corner to corner, and twisting it into a circle, twisting the ends together. This will keep the peach upright on the grill when the time comes, and it is a technique that works for lots of fruit - apples and pears, for example.
But first, clean and lightly oil your hot grill, let the oil burn away, and then place each peach half face down on the hot grill. After, say, 2 minutes, carefully lift each half with a spatula and move through 90 degrees. Then, after two more minutes, place the foil donuts on the grill and lift a peach half into each.
Now, sprinkle about a heaped tsp of raw, brown sugar into the hole in each peach, and drop the lid. The sugar will melt and the peaches will bake.
After another 10-15 minutes - timing depends on the ripeness of the fruit, as does the ease with which the stone can be removed - they should be finished.
When they are just starting to soften, carefully lift each peach into a bowl, top with a dollop of creme fraiche and sprinkle with chopped, caramelised nuts - I often use sugar-coated macadamias for this. Magnificent!