- Parks Victoria authorises deer cull
- Woman struck down by bus
- Golden night for Aussies at the Oscars
- Jim's movie poster parodies
- 'Leave it to the professionals'
- New release movie reviews - February 27
- Day 14: My final day in Sochi
- Day 13: Sochi souvenirs
- RSS Syndicate this blog (XML)
What we're talking about
- Steve on Parks Victoria authorises deer cull Let's hope this is well supervised or someone will be shot. more
- Gloss on Woman struck down by bus Is there a pedestrian crossing there? I am continually amazed at people who cross busy roads without looking and Sydney Road ... more
- Luke on Parks Victoria authorises deer cull Wait for all the bleeding hearts declaring that we shouldn't be culling off "native" animals. And why we shouldn't just buy ... more
- Mandi on Jim's movie poster parodies I admire John Jarrett for his acting he played a notorious role in wolf Creek I'm yet to see the Wolf Creek 2 .Savages ... more
- Lukew on Telstra axes 800 jobs As long as we have this incessant drive for growth there will be constant pressure on jobs. Since growth drives the CEO's ... more
- Liz on Telstra axes 800 jobs This is becoming absolutely ridiculous. What are we suppose to do to put out food on the table.I'm a mum and my husband was ... more
- Keith A Tudor on Telstra axes 800 jobs @Craig. This is the outcome of years and years of damned rorting by Unions in Australia. Look at the ridiculous pay rates ... more
- Craig on Telstra axes 800 jobs Abbott says we are open for Business ...but all Businesses are leaving and going offshore...we are becoming a country of ... more
- Esther on Daily blog from Sochi Maybe a little late, but check her out on youtube - she's good! more
- biggles on 100,000 trout dying in poor water cruelity more
- Darryl Luttrell on 100,000 trout dying in poor water This will be a blight on governments and corporates if this internationally known Trout water and environmental wonder is ... more
- Nick on Officers heavy-handed with frail man Why is it we see these types of videos every week of a ticket officer being way over the top? These guys get given a tiny ... more
- Mark on Daily blog from Sochi Hang on, is that the journo ice skating in that video??! That's impressive! more
- Ivan@kinnane on Channel Seven axes Today Tonight Flashback to Feb 2013: Neil Mitchell interviews Helen Kapalos about her then dumping by Network Ten. Helen describes it as ... more
- Greg on Channel Seven axes Today Tonight About time,and Channel 9 should axe that other Ambulance Chaser A Current Affair. more
- IVFDad on Couples rush to 'quick fix' IVF Other than medical reasons, the lack of laws for IVF children and families is the biggest threat to the well-being of IVF ... more
- Ian N on New law is needed to stop one-punch ... Can we make it a condition of bail/parole if they blame alcohol that they must be zero BAC for ten years after being ... more
- bc on New law is needed to stop one-punch ... robert clark what a joke he is people are getting king hit by thugs and clark gives them 4 years if thats the case somebody ... more
- andy on New law is needed to stop one-punch ... so all night transport on weekends is part of the solution to these cowardsme thinks BULLTISH" will i or won't leave someone ... more
- Tony on 'Farewell and goodluck, Justin' Do the Sydney audience realise that Justin is NOT Rob Sitch?! 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!