Author Event - Meredith Appleyard - The Country Practice

Author Event - Meredith Appleyard

Author Event - Morning Tea with Fiona Palmer

ANNOUNCEMENT TIME:

We will be hosting Fiona Palmer for a morning tea!! As one of the Queens of Outback Fiction, Fiona tells life as it is living in country Australia. Fantastic characters, real life situations - there is something for everyone in her books. 

Bookings Essential!

Penguin Teen Australia: News: The Red Queen Obernewtyn Chronicles Release ...

Penguin Teen Australia: News: The Red Queen Obernewtyn Chronicles Release ...: Penguin Australia would like fans of Isobelle Carmody’s Obernewtyn Chronicles to know that we have made the decision to move The Red Queen from its planned 2013 release to an unscheduled date. We’d like to take this opportunity to reassure everyone, that Isobelle remains absolutely committed to the Obernewtyn Chronicles. The series has been an enormous part Isobelle’s life for over 25 years, and we strongly believe Isobelle should take the time she needs to make this installment, the very best yet

A message from Isobelle Carmody:
I understand you have been waiting, impatiently or patiently, some of you for literally years. I thank you and I am touched and honoured that so many of you did not grow out of me, but have allowed Elspeth to visit you through the years. If you are one of these readers, then we have shared a long journey, and it is coming to an end. Forgive me for not rushing it but with each step, I am saying goodbye to a world I have loved.

Let me hone and polish and conclude this last book at my own pace, without furious pressure. I promise it will be a better book for it. And isn’t that what we all want, in the end? Not a book produced to fit a deadline, but a book that was worth waiting for. 

A message from Laura Harris, Publishing Director, Penguin Young Readers:
I can understand how frustrating it must be to see Obernewtyn as incomplete, and I know many of Isobelle Carmody fans feel this way. I completely empathise with their disappointment over this latest announcement.

Unfortunately, it’s about fulfilling an artistic and truthful conclusion to the series, and inspiration and quality writing don’t always come as we expect it will. Isobelle would never be satisfied in pushing out an inferior piece of work, and we respectfully stand by her on this front.

Please note: The Red Queen refers to the unpublished final book in the Obernewtyn series. In North America, The Sending is published as two separate books, Part 1 titled The Sending and Part 2 titled The Red Queen.

Posted by Penguin Teen Australia at 1:06 PM

Author Interview - Tim Flannery

Tim Flannery is one of Australia’s leading thinkers and writers. An internationally acclaimed scientist, explorer and conservationist, he has published more than 130 peer-reviewed scientific papers. His books include the landmark works The Future Eaters and The Weather Makers. He was kind enough to let us interview him and ask him some questions about his books and work. 

What drew you to study and love ecological history and evolution? 

I grew up on the outskirts of Melbourne, and when I was young wildlife was abundant. I hated the way it disappeared as the suburb grew. And I was very fortunate to live near a fossil deposit. It was on the edge of Port Phillip Bay, and by diving you could find the remains of whales, sharks and penguins that had swum in an ancestral bay 7 million years ago. That really turned me on to evolution.
 

How do you think we can change as a species to reduce our carbon footprint? 

I am confident that we can reduce our carbon footprint, and do so quickly. Australia's clean energy legislation gives the nation the means to honour its pledge of reducing its emissions by 5% by 2020. This doesn't sound like a lot, but it will be the first time in history that emissions have been intentionally reduced. Greater reductions will follow. 

What is the world’s most functioning ecosystem? 

That is a tricky question. I'd guess the Antarctic, but even there fishing is damaging its seas. And they are extremely fragile. 

In the ‘Weather Makers’ you talk about climate change, can you give a brief rundown of what makes climate change happen? 

Basically, human pollution in the form of greenhouse gases is trapping heat close to the surface of the Earth. 

What do you enjoy the most when you immerse yourself in a so called ‘primitive’ culture? 

I love seeing the world through somebody else's eyes, so when someone in a village makes an observation about the world that makes me think, I consider it a great gift. 

In ‘Among the Islands’ you went in search of new mammals to document. How many species do you think is still out there we haven’t managed to find yet? Also there are a lot of people who think that we have basically found all there is to find – what do you say to that? 

We've barely begun to explore the remote regions of our world. We've been to the Moon more often than to the depths of the sea. In elanesia alone, I think that dozens of mammals remain to be discovered. I know where at least half a dozen are - just awaiting an adventurous biologist. 

If you could have a cuppa with anyone from history, who would it be and why? 

The first person to see a Diprotodon. I'd love to ask them about what Australia looked like when people first arrived. 

In the ‘Future Eaters’ we find out how the Aborigines, Maoris and other native peoples changed the world, then how the Europeans changed it again. How do you think we will change it for future generations? 

That is THE great question. And we answer it with our actions every day. Do we conserve and enrich, or destroy? 

Do you think there are new unknown Dinosaur bones to be found in Australia? 

There are many. 

How unique is Australia’s flora and fauna to the rest of the world? How did we get such strange and deadly creatures to evolve only here? 

Take our snakes, for example. Why are they so venomous? Our spoils are poor, so prey is thin on the ground. When you encounter some, you can't risk it getting away. 

What is next for Tim Flannery? What new adventures will you embark on? 

I'm not sure. There's a lot of work to be done, so adventures might have to wait a while yet.

If you would like to find out more on any of Tim Flannery's books then head over to his website here.

As a field biologist Tim has discovered and named more than thirty new species of mammals (including two tree-kangaroos) and at 34 he was awarded the Edgeworth David Medal for outstanding research in zoology.  His pioneering work in New Guinea prompted David Attenborough to put him in the league of the world’s great explorers, and Redmond O’Hanlon to remark, “He’s discovered more new species than Charles Darwin.” 

Apple Crumble Tea Cake from Julie Le Clerc's Favourite Cakes

The other day I was flipping through some cookbooks at work thinking I wanted to make a cake. I came across Julie Le Clerc's book, Favourite Cakes.

I was astounded by the amount of cakes in this book that I would actually eat, let alone can make. There are some wonderful ones but the one I chose to make was the Apple Crumble Tea Cake. It took me about 10-15 minutes to prepare and around 50 minutes to cook. The smell coming from the kitchen divine and my mouth watered while I waited.

Here is what my cake looked liked when it came out of the oven.

 

The recipe is not at all hard to do and I highly recommend that you give it a go!

Apple Crumble Tea Cake:                Serves 18

125g butter, cubed

1 cup firmly packed soft brown sugar

1 tsp baking soda

2 tsp cinnamon

2 cooking apples, grated (you can leave the skins on)

1 cup of raisins

1 cup milk

1tsp vanilla extract

2 eggs, beaten

1 cup of rolled oats

1 1/2 cups of plain flour

3 tsp baking powder

CRUMBLE TOPPING:

100 g butter, cubed

1 cup plain flour

1/2 cup brown sugar

1 tsp ground cinnamon

METHOD:

1. Pre heat oven to 180 degrees C. Line a baking tin with non stick baking paper (or alfoil, like I did)
2. Place butter, sugar, baking soda, cinnamon, grated apples, raisins and milk into saucepan and bring to the boil, stirring until sugar dissolves and butter melts. Allow to cool.
3. Beat in vanilla and eggs. Add oats, sifted flour and baking powder and stir to combine. Spread mixture into prepared tin.
4. To make crumble topping, use your fingertips to rub butter into the flour until crumbly. Stir in sugar and cinnamon. Sprinkle crumble mixture evenly over the surface of the cake.
5. Bake for 40 minutes (I found that it still not set, so I left it in for another 10 minutes)
6. Stand in cake tin for 15 minutes before removing to a wire rack to cool.

There are some many great cakes in this book, like I said earlier - definatley buy this book. It is awesome!!

Julie Le Clerc's Favourite Cakes

9780143565826

$39.99 

                                              Penguin Books 

Book Review - Lola's Secret - Monica McInerney ARC

Magic can happen in every family

 At the Valley View Motel in South Australia's picturesque Clare Valley, eighty-four-year-old Lola Quinlan is up to her usual mischief. She's sent her family away for Christmas and invited a number of mystery guests to come and stay. But who are all these people, and why aren't they spending the festive season with their own loved ones?

 As the big day draws closer and Lola's personal family dramas threaten to unravel her plans, she discovers that at a special time of year, magic can happen in every family – especially your own.

 From the bestselling author of At Home with the Templetons comes a funny, sad and moving novel about memories and moments and the very meaning of life.

This book is the sequal to Monica's Alphabet Sisters.

DUE 3rd Oct 2011
ISBN: 9781921518751
The story picks up approx five years after the events of Alphabet Sisters. Lola Quinn, great gran, grandmother and mother is the main character of this novel. Lola hasn't changed, her clothing is still wild as ever, her nature is straightforward and to the point. Lola is involved with tracking down and old friend, dealing with interferring busybodies (herself included), heartbreak, and family troubles.

The author has written a wonderful story with engaging characters and a fantastic storyline. We see more of Lola's history and we are also introduced to the way we as humans have to let go of grief and move on and the consquences of doing that. We also see how one person can affect the lives of so many and can influence them to greater things. I must admit I needed tissues at certain points through the novel and I love how Monica can make the characters so alive that they feel so real. 

If you get a chance to, read Alphabet Sisters first then go onto this one or you will miss out on a great deal of back story. Lola's Secret is highly recommened and I really enjoyed this book.

Jamie Oliver's 30 Minute Meals Recipe

Taken from the Penguin Facebook site

Free recipes from Jamie's 30 Minute Meals, Pregnant Jools's Pasta, Crunchy Chicory & Watercress Salad, Little Frangipane Tarts, Page 30-33.

PASTA

4 spring onions

1 carrot

1 stick of celery

1-2 fresh red chillies

1 x 6-pack of good-quality sausages (approx.400g)

1 heaped teaspoon fennel seeds

1 teaspoon dried oregano

500g dried penne

4 cloves of garlic

4 tablespoons balsamic vinegar

1 x 400g tin of chopped tomatoes

a few sprigs of Greek basil, or regular basil

SALAD

2 red chicory

1 x 100g mixed bag of prewashed rocket and watercress

Parmesan cheese, for shaving over

1 lemon

SEASONINGS

olive oil

extra virgin olive oil

sea salt & black pepper

TARTS

6 small deep shortcrust pastry cases

1 egg

100g ground almonds

100g butter

90g golden caster sugar

1 orange

1 tablespoon vanilla paste or extract

a 350g jar of good-quality raspberry jam

1 x 250g tub of crème fraîche, to serve

TO START Get all your ingredients and equipment ready. Turn your oven to 190°C/375°F/gas 5. Fill and boil the kettle. Put a large frying pan on a high heat. Put the standard blade attachment into the food processor.

PASTA Trim the spring onions, carrot and celery. Roughly chop all the vegetables, then blitz in the food processor with the chillies (stalks removed). Add the sausages, 1 heaped teaspoon of fennel seeds and 1 teaspoon of oregano. Keep pulsing until well mixed, then spoon this mixture into the hot frying pan with a lug of olive oil, breaking it up and stirring as you go. Keep checking on it and stirring while you get on with other jobs. Put a large deep saucepan on a low heat and fill with boiled water. Fill and reboil the kettle.

TARTS Put the 6 pastry cases on a baking tray. Make a frangipane mixture by cracking the egg into a mixing bowl and adding 100g of almonds, 100g of butter and 90g of golden caster sugar. Grate over the zest of 1/2 an orange and add 1 tablespoon of vanilla paste or extract. Use a spoon to mix everything together.

Spoon a small teaspoon of jam Into each pastry base. Top with a heaped teaspoon of frangipane, add another small teaspoon of jam, then finally another heaped teaspoon of frangipane. Put the tray in the oven on the middle shelf and set the timer for 18 minutes exactly.

PASTA Top up the saucepan with more boiled water if needed. Season well then add the penne and cook according to packet instructions, with the lid askew.

SALAD Trim off the bases of the chicory, then click apart all the leaves and quarter the heart. Scatter over a platter, then sprinkle the rocket and watercress on top and toss quickly with your hands.

PASTA Crush 4 unpeeled cloves of garlic into the sausage mixture and stir in 4 tablespoons of balsamic vinegar and the tinned tomatoes. Add a little of the starchy cooking water from the pasta to loosen if needed.

SALAD Speed-peel or shave some of the Parmesan over the chicory salad and take it to the table with a bottle of extra virgin olive oil, salt, pepper and lemon wedges for dressing right before eating.

PASTA Drain the pasta, reserving about a wineglass worth of the cooking water. Tip the pasta into the pan of sauce and give it a gentle stir, adding enough of the cooking water to bring it to a silky consistency. Taste, correct the seasoning, then tip into a large serving bowl and take straight to the table with the rest of the Parmesan for grating over. Scatter over a few basil leaves.

TARTS When the little tarts are golden and cooked, turn the oven off and take them out. Serve them warm, with a dollop of creme fraiche on the side.

Allyson Gofton's Beef and Guinness Casserole

If you are wanting a nice warm winter recipe, then look no further!


Allyson Gofton's 'Slow' cookbook is for you. Here is a sample recipe, taken from the book.

Beef And Guinness Casserole

Beef And Guinness Casserole

Free recipe from Slow by Allyson Gofton - Beef & Guinness Casserole, page 58.

1 kilogram lean beef for casseroling
2-3 onions, peeled and diced
4 rashers rindless bacon, diced
12-18 prunes
1 tablespoon minced garlic
pared rind one large orange
about 4 sprigs fresh thyme or
1/4 teaspoon dried thyme
1/4 cup flour
2 cups Guinness
2 cups beef stock

serves 6-8
preparation time without browning 15 minutes
preparation time with browning 25 minutes
cooking time low 7-8 hours, high 4-5 hours

Including the pared rind of one orange in this classic dish adds a hint of sweetness under the rich. warm flavours of the Guinness.

Turn the slow cooker on to low to pre-warm while gathering and preparing the ingredients.

Cut the beef into 2-3-cm pieces.

If wishing to brown the ingredients:
Brown the beef, onions and bacon well in a dash of oil in a hot fryin9-pan. This will be best done in several batches to avoid the in9redients stewin9 rather than brownin9.

Into the pre-warmed slow cooker put the beef, onions, bacon, prunes, garlic, orange rind and thyme.

Mix together the flour, Guinness and stock to form a smooth mix and pour over the beef. Stir to mix well and cover with the lid.

Cook on low for 7-8 hours or on high for 4-5 hours. Season well with salt and pepper. Serve with seasonal vegetables.

Allyson's tips

• Pare the orange rind thinly to avoid any white bitter pith being added. If there is some attached to the pieces of peel, turn them over and with a small sharp knife, carefully cut the pith off.
• Guinness is a distinctive Irish beer, prepared from roasted barley, hops, yeast and water. While it's referred to as black, it is actually a dark rusty red colour. If you do not have Guinness, use another dark-style beer.

If you would like to know anymore information about this book, head over to the Penguin Website here or leave us a comment.