Author Archives: gracienumber1

Mediterranean Summer!

Eating Healthy with Summer Salads! 

mediterranean_salad_1

I always thought Med salad was a tad, well, ordinary. You know, iceberg lettuce, tomato, black olives and chunks of feta, but after a delightful lunch with a friend at the lovely Maestral restaurant in Weston, I was inspired to try a Med with a twist. Try it—you’ll love it!

LFW Mediterranean Salad (serves 4)

What you need

Large bowl assorted salad leaves (we used cos, butter, baby spinach leaves, iceberg, and rocket)

8 baby Roma tomatoes halved

1 small Lebanese cucumber sliced

12 pitted black olives

1 small red capsicum finely sliced

Couple of slices of finely sliced red onion (go light on the onion as it can be a bit overpowering)

1 small marinated artichoke sliced (buy fresh from the deli)

Small block soft feta finely crumbled

Dressing

2 tablespoon Extra Virgin olive oil

1 tablespoon white wine vinegar

1/4 teaspoon finely chopped red chilli*

What you do

Heat oven to 180 degrees celcius. Place the Roma tomatoes on small, lightly oiled oven tray, drizzle olive oil over the tomatoes and roast for 15 minutes. Remove from oven and allow to cool. Mix the salad dressing with a whisk so it all blends together. Gently toss the lettuce mix, sliced cucumber, black olives, sliced artichoke, capsicum, red onion, and roast tomatoes in a large bowl with the salad dressing. Sprinkle the crumbled feta over the salad and serve immediately

Serve with seafood or lamb steaks. Delish!

med salad3

*The small amount of chilli gives it just a very light kick—you don’t want to overwhelm the salad.

Maestral specialises in Croatian food from the Dalmatian region and is slightly tucked away across the road from Cooleman Court. Worth a look, and Soft Shell Chilli Crab with Mediterranean Salad is highly recommended!

Spring ChinWag Out Now!

Our latest issue of ChinWag features The Briar Rose! 

chinwag spring

Briar is a gorgeous Maremma puppy who came into care earlier this year and found her perfect home at Gunning Bum Nuts free-range egg farm doing exactly what Maremmas should be doing—flock guarding 5,000 chickens!

Briar and some of 'her' chickens at Gunning Bum Nuts free-range egg farm.

Briar and some of ‘her’ chickens at Gunning Bum Nuts free-range egg farm.

Read what the The Canberra Times Gang Gang had to say about ARF and our latest issue here, and download your copy of ChinWag from our website at www.fosterdogs.org.

If you would like to help or donate to ARF you can find all the information on our website.

An Amazing Body of Work!

Bodywork: Australian Jewellery 1970 – 2012

It’s on and it’s worth a visit. A fascinating exhibition, Bodywork: Australian Jewellery 1970–2012, has opened its doors to the public here in the capital. This unique and must-see travelling exhibition showcases the work of 42 of the country’s most influential, contemporary jewellery designers. By Wendy Johnson.

 

Sunrise and shade, brooch 1981, by Elizabeth Olah. Using sterling silver, 18 carat gold, porcelain, and opal National Gallery of Australia, Canberra Crafts Board Collection donated by the Australia Council 1982

Sunrise and shade, brooch 1981, by Elizabeth Olah. Using sterling silver, 18 carat gold, porcelain, and opal
National Gallery of Australia, Canberra Crafts Board Collection donated by the Australia Council 1982

Bodywork has worked its way through five states, inspiring and intriguing thousands of visitors, and has now come home for its last show. Even though the collection is owned by the National Gallery of Australia (NGA), the exhibition is at Craft ACT: Craft and Design Centre, as part of its outreach program. Each piece of jewellery in Bodywork was hand-selected by Dr Robert Bell AM, Senior Curator of Decorative Arts and Design, NGA, who wanted to ‘inspire, intrigue and inform’. The work is beautifully displayed in six specially designed cases.

And Canberra can hold its head high. Four jewellery designers from here were selected for Bodywork; Robert Foster, of Fink + Co, Simon Cottrell, Head of the Gold and Silversmithing Workshop at ANU, both Accredited Professional Members of Craft ACT, and Helen Aitken-Kuhnen and Johannes Kuhnen of Bilk Gallery in Manuka.The jewellery is grouped under six themes— Romanticism, Interpreting the Vernacular, Encapsulating Nature, Technics, Social Message, and Sculpture for the Body. All pieces come from the NGA’s jewellery collection, which is the largest collection in the country.

Sheep, pendant c.1979 sterling silver, carved quartz by Eléna Gee National Gallery of Australia, Canberra Crafts Board Collection donated by the Australia Council 1982

The diversity of design, materials and technique used to design and create each piece in this stunning collection is fascinating and so too is the short film featuring Dr Bell, which provides deeper insights. Pieces include brooches, arm bands, lockets, rings, bangles, and pendants created out of a wide range of materials such as gold, sterling silver, copper, coral, aluminium and polypropylene.

 

Image left: Sheep, pendant c.1979
sterling silver, carved quartz by Eléna Gee
National Gallery of Australia, Canberra
Crafts Board Collection donated by the Australia Council 1982

 

 

Some pieces will take you by surprise, like Brenda Ridgewell’s Space edifice armband (2002), made of silver and carat gold. Brenda’s jewellery is architectural in form and often articulated and adjustable, allowing it move with the body.

Brenda Ridgewell Space edifice, armband 2002 by Brenda Ridgewell, using 925 silver and 9 carat gold National Gallery of Australia, Canberra Purchased 2003

Space edifice, armband 2002 by Brenda Ridgewell, using 925 silver and 9 carat gold
National Gallery of Australia, Canberra Purchased 2003

The superb Ocean blue necklace, by Canberra’s Helen Aitken-Kuhnen, is made with finely crushed glass mixed with other materials to form a paste. The glass paste is then put into a mould and heated to fuse it together.

Ocean blue, necklace 2009 in sterling silver, cast glass pâte-de-verre, and stainless steel by Helen Aitken-Kuhnen National Gallery of Australia, Canberra Purchased 2009 with funds from the Meredith Hinchliffe Fund

Craft ACT was a natural fit for the last show of Bodywork. “The National Gallery and Craft ACT are both the same age, having opened in the 1970s,” says Dr Bell. “Craft ACT has been part of the national scene for a long time. It’s appropriate that Bodywork’s final showing is in its home town and with our friend CraftAC.”

 

Image right: Ocean blue, necklace 2009 in sterling silver, cast glass pâte-de-verre, and stainless steel by Helen Aitken-Kuhnen
National Gallery of Australia, Canberra
Purchased 2009 with funds from the Meredith Hinchliffe Fund.

 

 

 

Bodywork: Australian jewellery 1970–2012 is on until Saturday 24 October 2015.

Also showing at the same time at Craft ACT Gallery is Table Tools, a solo exhibition by gold and silversmith Alison Jackson, who is also Craft ACT Accredited Professional Member.

 

10 Vessels in 10 Days

Following on from our Scoop on scoops, LFW learnt of another project by gold and silversmith artist Alison Jackson, who undertook the ultimate challenge of designing and making ‘10 Vessels in 10 Days’. By Wendy Johnson

Artist Alison Jackson - photo by Christine Pobke

Artist Alison Jackson – photo by Christine Pobke

Tucked away in her fully functioning studio, Alison Jackson makes tinkering sounds—falling somewhere between bells and glass crystal singing—as she hand raises her objects using stakes and hammers.

These are the words of Mel George, who has curated a new solo exhibition by Canberra’s gold and silversmith Alison Jackson. The words describe perfectly how this young gold and silversmith works. And they describe what happened over 10 days in April when Alison challenged herself to create one vessel per day. Alison wasn’t working to a deadline set by anyone other than herself for 10 Vessels in 10 Days, and the results of the challenge forms part of Alison’s Table Tools exhibition, on now at Craft ACT: Craft and Design Centre.

“It’s a project I had wanted to do for some time. I set myself the challenge of creating one vessel each day, all within working hours. Some days were busier than others. Some days I was tired and some days I really focused and could spend a lot of time on a vessel,” says Alison. “So each vessel has its own character about it.” But why pursue such a high-pressure project?

AJ all ten vessels

“It was an avenue for me to explore different ideas and processes ticking over in my head, a sort of three-dimensional sketch if you like,” says the artist.

For this series, Alison worked in both fine silver and copper. She created the vessels using a technique that has changed little over the centuries. She started each with a flat sheet, sinking it into a hollow of a tree stump to give the metal some shape. Each sheet was then annealed—heated to a critical temperature that returns the metal to its soft state so it can be worked again.

AJ two vessels

Next came the raising process. “Raising is a traditional silversmithing technique, which is a becoming a dying art. It’s intensely time consuming and labour intensive, but is also an incredibly rewarding process,” Alison says. “It’s amazing what you can achieve with a sheet of metal and a hammer. Each day I began with a rough sketch, a scribble on a piece of paper or sometimes just an idea in my head. As the day progressed so too did the vessel. Some ideas changed and evolved through the making process and it became apparent that I needed to be open to these changes.”

But how did Alison deal with the perfectionist burning within, given the time constraints and challenges she set herself for the project?

“Often things didn’t quite turn out how I wanted, drill bits broke in the vessel, shapes weren’t quite as I thought they would be and holes weren’t always centred. It was a challenge to work with these hiccups and still complete pieces I was happy with. Where I usually would re-make a piece, I actually needed to persevere and work with these bumps in the road to achieve a result at the end of the day,” she says.

AJ vessel4

In the end, Alison has developed a special relationship with the set of 10 vessels and is over the moon with the results, saying, ‘they’re quite playful and interesting—each with its own character—perhaps shaped by my thoughts on the day’.

Many bowls in the set are roughly the size of a hand. Some are polished, while in others the patinas contrast with the silver. In some, steel wire—normally only used to secure an object while being made—is used as a feature on the finished work.

AJ three vessels

Alison works full-time out of her own fully equipped silversmithing workshop, called Pocket Studio. She studied at the Australian National University of Art, Gold and Silversmithing Workshop and spent six months studying in Germany at the University of Applied Sciences, Gemstone and Jewellery Design in Idar-Oberstein. She has exhibited throughout Australia and Germany.

Table Tools, including 10 Vessels in 10 Days, was made possible in part because of an Australia Council 2015 New Work Grant and artsACT project funding.

Alison has also just produced two new lines of jewellery, available at Agency, Ori Building, Braddon, along with some of Alison’s more permanent retail range of tableware and cutlery. You can explore Alison’s work on her new website http://www.alisonjackson.com.au

AJ vessel3

All vessel photographs by Angela Bakker

Table Tools, including 10 Vessels in 10 Days runs from 11 September to 24 October at Craft ACT: Craft + Design Centre, Level 1, North Building, 180 London Circuit, Canberra City. Tuesday to Friday 10 am to 5 pm and Saturday 12 pm to 4 pm

The Scoop on scoops!

or ‘Art for Foodies’ by Wendy Johnson

Brass scoops by Alison Jackson photo by Christine Pobke

Brass scoops by Alison Jackson – photo by Angela Bakker

It’s not every day that a famous chef, restaurateur and judge of a multiple award-winning television show gives the big tick to the work of a Canberra artist. But that’s what MasterChef’s Gary Mehigan did this week for the gorgeous pieces in Table Tools, a special exhibition by gold and silversmith Alison Jackson. And a mighty big tick it was, with Gary saying Alison’s new work is ‘the ultimate art collection for foodies’.

Artists Alison Jackson - photo by Christine Pobke

Artists Alison Jackson – photo by Christine Pobke

It’s no surprise when you think about it. This is Alison’s first solo exhibition and she is destined to become a star. “It only took me seven years to get around to doing an exhibition,” she says. “It’s amazing that it’s now here.”

The exhibition features about 48 high-end pieces, made from materials such as fine silver, silver, copper, brass, and steel wire. Alison has created spoons of varying shapes and sizes, scoops, pouring vessels, whisks, bowls and more. Each piece has been handcrafted using traditional and intense silver smithing processes and techniques, both of which require a high level of skill. Alison starts with a flat sheet and hammers the metal over many stages and through many processes to create a whole new form.

Photo by Christine Pobke

Artist at work – photo by Christine Pobke

While it takes oodles of time and patience, this rather primitive process is near and dear to Alison’s heart. “It’s a way for me to explore different ideas and processes that are ticking over in my head,” says the artist. The result with Table Tools is a series of one-off designs that will be treasured by those who ultimately own them, forever and a day.

Stainless steel pourers - photo by Alison Jackson

Stainless steel pourers – photo by Alison Jackson

Alison describes all of her work as simple, refined and pared back. Don’t be fooled, however. This is contemporary work that is highly functional, and beautiful. “I create for people to use my pieces every day,” she says. “They’re great for special occasions, but not just for special occasions. And they’re made to stand the test of time.”

Assorted utensils - photo by Christine Pobke

Assorted utensils – photo by Angela Bakker

Mel George, Curator and Exhibitions Manager at Craft ACT: Craft + Design Centre, says Alison’s work doesn’t just happen. “Her work is informed by research and she’s extremely focused and dedicated to her art, fusing traditional silver smithing handcraft techniques with contemporary industrial processes,” says Mel. “Alison is intrigued by the way people interact with their objects as well as how objects shape a space, influence an environment and become part of experience.”

While all pieces in Table Tools have names, Alison doesn’t want to dictate how they should be used. “Pieces are designed to be flexible. I want people to be inspired by their imagination and not restrict themselves to one use,” she says. “I want the objects to transform everyday experiences—like eating out of a bowl—into something special.”

Ladles - photo by Christine Pobke

Ladles – photo by Angela Bakker

Alison works full-time out of her own fully equipped silversmithing workshop, called Pocket Studio, where she also teaches short courses. She studied at the Australian National University School of Art, Gold and Silver smithing Workshop, working part time at Australian contemporary design firm, Fink and Co. Alison has also spent six months studying in Germany at the University of Applied Sciences, Gemstone and Jewellery Design in Idar-Oberstein. She has exhibited throughout Australia and Germany. Table Tools was made possible in part because of an Australia Council 2015 New Work Grant and artsACT project funding.

Alison has also just produced two new lines of jewellery, available at Agency, Ori Building, Braddon, along with some of Alison’s more permanent range of tableware and cutlery. You can explore Alison’s work on her new website: www.alisonjackson.com.au

Table Tools opens tomorrow at Craft ACT: Craft and Design Centre and runs until Saturday 24 October.

 

 

Table Tools—11 September to 24 October, Craft ACT: Craft + Design Centre, Level 1, North Building, 180 London Circuit, Canberra City. Tuesday to Friday 10 am to 5 pm. Saturday 12 pm to 4 pm

Hot Diggity Dog!

Just because we’re in the Year of Eating Healthy doesn’t mean we miss out on the cool stuff—including Hot Dogs! Can a hot dog be healthy? Yes, it can! By Emma Dowling

Basic hot dog sausage and mixed salad

LFW healthy hot dog with mixed salad of cherry tomatoes, mixed leaves, and feta

Hot dogs are traditionally made with Frankfurters which, let’s face it, are pretty ‘blerk’. Quite aside from the fact that they’re made from chicken offcuts (not pork) after all the good stuff has been cut off—they’re also stuffed full of sodium (salt), preservatives, flavouring (to make them taste like pork), and E120 red colouring (carmine/cochineal) before being squeezed into a tube. Add to that they’re ‘bulked out’ with carbohydrate starch (potato, wheat flour, or rusk) and powdered milk. They are, in fact, one of the most processed and least natural foods on the planet, and let’s be honest they taste marginally better than the plastic wrap they come in! And if that doesn’t put you off we don’t know what will!

So in the interest of still enjoying a hot dog, and still eating healthy we came up with a few alternatives using ‘proper’ sausages, gluten-free wholegrain buns, and heaps of yummy extras!

Yummy hot dog sausage with home-made cole slaw

Classic LFW hot dog with home-made cole-slaw

Now we’re not advocating you make your own sausages but we strongly suggest that you start your healthy hot dog with a good quality sausage, and we can’t stress enough that you read the label to find out what’s actually in your humble sausage. Country Pride brand (available from selected supermarkets and gourmet butchers) are a good choice and most are low-fat, low-salt and some are gluten-free. There was a rumour going around at one time that this brand couldn’t really be sausages because the product contained too much meat! Seriously!

Spicy hot dog with Asian pickles and green chilli

Give your hot dog a kick with spicy Asian pickles and green chilli

This article in Choice recommends that you look for a sausage with:

  • less than 5g saturated fat
  • less than 450mg sodium (salt) per 100g
  • as few processed ingredients as possible.

If you’re choosy about your sausages, you can enjoy the occasional hot dog without guilt. Enjoy!

Hot dog with bacon and avocado salad

Super-tasty hot dog with bacon and avocado salad. Yum!

In all our hot dogs we used low-fat GF beef sausages, Pure Bred GF rolls, and heaps of salad.

Learning to Love Laksa!

Super-easy, super-good Laksa by Emma Dowling

Malaysian combination laksa

Malaysian combination laksa

Laksa is a popular spicy noodle soup and a combination of Chinese and Malay cuisine. It’s basically rice noodles or rice vermicelli with chicken, seafood, pork, vegetables, tofu, or a combination of the lot! It gets its spicy taste from either a rich curry, or sour asam. I have to admit that I’ve never been a huge fan of laksa. I usually find it too filling, too hot, or often too hard to actually eat without making a total mess! But in our travels around Asia, laksa is served everywhere in a gazillion (yes that is a word) different ways. So after trying a couple of different laksa dishes, while I wouldn’t say I was complete convert, I was prepared to give a little and try out a few recipes at home.

Seafood laksa

Seafood laksa with scallops, prawns and tofu with extras served separately

What we came up with was a super-easy cheat laksa which is gluten-free (rice noodles), low fat (lite coconut milk) no added sugar, and not too filling. One thing we did cheat with (yes we admit it) was to use a jar of laksa paste—much easier than measuring and grinding your own, and we chose Ayam paste as it’s readily available.

You can make a basic laksa base and ring the changes by adding whatever you like. We started out with the basic ingredients and made a chicken and mushroom laksa, a seafood (white fish, prawns and scallops), and a vegetable laksa—all of which were totally delish!

And, one thing we’ve really learnt to love about laksa is the way the colours, as well as the ingredients, come together. The green onion and coriander, the red chilli, the white sprouts, and the limes are a really lovely colour fusion. So check out our super-easy recipe and a few mouth-watering photos—and give it a go!

Chicken and mushroom laksa

Chicken and mushroom laksa

Basic chicken and mushroom laksa

What you need (serves 2)

120g rice noodles

2 teaspoons extra virgin or coconut oil

2 shallots (spring onion), sliced (separate white and green parts)

180g jar Ayam laksa paste

500ml chicken or fish stock (use All Natural/no salt, or make your own)

270ml can Lite coconut milk

250g skinless chicken breast fillets, finely sliced

4 medium button mushrooms, sliced

1 small red capsicum, finely sliced

1 cup fresh bean sprouts, rinsed

½ bunch coriander sprigs, roughly chopped

Few fresh mint leaves

1 small chilli, finely chopped

1 lime—halved to serve

What you do

Place the noodles in a large bowl and cover with boiling water. Soak until tender—check after 15 minutes. While the noodles are softening heat oil in a wok over a high heat and stir-fry in the white part of the shallot for about 30 seconds. Add the laksa paste and stir well. Add the stock and coconut milk and bring to the boil. Simmer for 5 minutes. Add the sliced chicken and mushrooms and simmer for 3-4 minutes until tender and cooked through. Add the capsicum and chilli and simmer for 1 minute, then stir through the green part of the shallot, bean sprouts, and herbs.

Drain the soft noodles and divide between two bowls, cover the noodles with the laksa, and add a squeeze of lime to each bowl. Serve immediately.

If you are serving four or six people just increase the ingredients accordingly. A nice way to present this if you’re serving a group, is to omit the final five ingredients (chilli, green shallot, bean sprouts, herbs, and lime) and serve them separately in small bowls as a table centrepiece so guests can help themselves. This way they can make it as hot (with the chilli) and as colourful as they like.

Grated onion,  fresh chilli, bean sprouts,  bok choy leaves and limes

Grated onion, fresh chilli, bean sprouts, bok choy leaves, baby spinach, and limes served as a centrepiece

Ring the changes

You can make a simple seafood laksa by substituting the chicken and mushroom for 200g boneless white fish fillets—flaked into pieces, about 4-5 prawns and 3 scallops per person, and use fish stock instead of chicken.

If you are making a vegetarian laksa it’s a good idea to pre-cook any root vegetables first as they take a while to soften up. Cauliflower, broccolini, mushrooms, bok choy, and most Asian vegetables are perfect; together with bean sprouts, and red and green capsicum.

Yummy vegetarian laksa

Yummy vegetarian laksa

It’s in the Bag!

… with Kerri-Anne Anderson—by Aine Dowling

Kerri anne banner jpgThe Three Sixty Fashion Market is an explosion of treasure—it’s like the genie popped out of the bottle and showered the building with a blaze of colour and design—from op-shop to vintage and exclusive designer fashion right through to gorgeous delicate jewellery and accessories. At their last market we caught up with the lovely Kerri-Anne Anderson who makes a gorgeous range of bags, totes, purses, clutches and wallets—sustainable, ethical, and what’s more, all made and designed in Canberra.

Kerri-Anne totes will fit your tablet, iPad or Kindle with room to spare

Kerri-Anne totes will fit your tablet, iPad or Kindle with room to spare

The bags are made from scraps and off-cuts that Kerri-Anne has collected over the years, though some new material does appear from time-to-time. The quality of the bags is amazing and all the bags are unique—one of a kind, so you’re getting something really individual. So what does it take to make these lovely items?

Kerry-Anne shoulder/crossbody bags

Kerri-Anne shoulder/crossbody bags

“The average bag takes about five or six hours to cut,” says Kerri-Anne, “plus about another 15 to 20 hours on top of that as the bags are made as a single design from three different colours. I also make bags to order as well as fulfilling requests for different straps or extra pockets. My bags are one of a kind so no two are the same.

“I’ve always loved handbags and since learning to sew they’ve been my favourite item to make. I studied Fashion Design and Production in Melbourne and the course taught me all the skills I needed to take handbag from design to the finished product, but it’s difficult to get a job in the industry so I decided to make my own handbag label instead. I enjoy the challenge of mixing fashion, functionality, and useability.”

Kerri-Anne clutch bags

Kerri-Anne clutch bags

Kerri-Anne’s bags range from brightly coloured and pattern mixes, to very trendy (and corporate) monochrome, and serviceable denim, with a terrific men’s/unisex range. “I originally started out making bags that I would personally use, but have since branched out in both theme and colour palette. I guess my target market is anyone who enjoys stylish fashion and likes to match their bags, or even make a statement that allows them to stand out.”

You can find Kerri-Anne at the Three Sixty Fashion Market (next market is 22 November), and on Facebook, Etsy, and Instagram.

360FM Kerri-anne bags

They do say a handbag reflects your personality, so check out Kerri-Anne’s designs—you’ll find one just for you!

Crazy Dog Ladies @ BlogusDogus

If treating your dogs like family makes me a crazy dog lady then I guess I’m in …

In another life I work in dog rescue—I volunteer for ACT Rescue and Foster (ARF) by writing, editing, and organising the great little team who publish their quarterly digital magazine ChinWag. Plus helping on stalls, doing some committee and communication sub-committee work, and generally just enjoying the company of other crazy dog ladies—and men!

If you want to find out more about what we do, and join in with some crazy dog lady activities then check out this blog written by one of our volunteers and foster carers https://blogusdogus.wordpress.com  Find out if you’re a crazy dog lady—and come and join us!

Tasha rescued by Big Dog Rescue with the help of ARF

Tasha rescued by Big Dog Rescue with the help of ARF

Elsie in ARF foster care - now adopted

Elsie in ARF foster care – now adopted

Laz (ARF rescue) dressed in his winter warmers

Laz (ARF rescue) dressed in his winter warmers

All photos from blogusdogus.wordpress.com

Eat, Drink and Be Merry at Canberra’s Fireside Festival

The annual Fireside Festival kicks off this weekend (1 August) to warm the last of our winter weekends until end August. The Festival covers wineries, restaurants and events in Murrumbateman, Bungendore, Lake George, Gundaroo, and Hall. So warm your inside and outside with some of our region’s best food and wine! By Aine Dowling

Eat!

Poachers Pantry is offering a ‘Poachers Fare’ five course degustation lunch with all local produce including terrine of wild rabbit, venison tenderloin, and lemon and myrtle sorbet. Match great food with fine Wily Trout wines. The Poachers Bounty degustation dinner is available each Friday, Saturday and Sunday during the Festival. Bookings are essential

grazingGrazing Restaurant at Gundaroo offers a one night only six course duck and wine degustation. This is an annual signature event at Grazing and is not to be missed! This one off event is only on 29 August and bookings are essential—so get in now!

Drink!

Tallagandra Hill Winery at Gundaroo is offering the High Tea experience with sandwiches, petit fours, sweets and savouries, Devonshire teas, and lots of sparkly bubbles. Available 1 – 2 August, 22 – 23 August, and 29 – 30 August. Bookings essential at the winery

Summerside cheese and wineLerida Estate Wines at Lake George is offering a range of events including a Truffle Experience with locally grown truffles and dishes from truffle bread to truffle Crème Brulee included in their regular lunch menu during August. Match your truffle dish with one of Lerida’s great wines. If you’re not into truffles try their Duck and Pinot Master Class or Wine and Cheese Matching Class. Bookings essential for your lunch or master class – book at Lerida. Lerida also has regular lunchtime music in the Barrel Room with various local artists—music is free, lunch at regular menu prices.

Four Winds Vineyard, Murrumbateman are offering a Sangiovese dinner on 15 and 29 August with four Sangiovese wine and mouth-watering pizzas. Join the winemakers from four local wineries and learn all about the wine, and the pizza! Book herepizza healthy-1

Be Merry!

Bungendore Woodworks Gallery has a merry-making one night only event including fire twirling, live jazz, gluhwein, and a delicious three course dinner of baked lamb shanks with truffle mash, followed by fig and pecan pudding with butterscotch sauce. Vegetarian and special dietary requirements available—please advise when booking. One night only on 29 August—booking essential at the Gallery

Have fun and learn all about truffles on A Truffle Adventure at French Black Truffles, Majura. Start off with a truffle hunt (complete with dogs), then move across to the winery for a taste of truffle infused cheeses, followed by a three course lunch at Pod Food Pialligo to round off the experience. Available now to mid-August depending on the truffle season. For more information and availability contact Mount Majura Vineyard. Own transport is required.truffle brie

For something completely different try a two hour horse trail with Burnelee Excursions through some of Canberra’s great countryside complete with après ride of hot chocolate and marshmallows. Take a trip through 5,000 acres of beautiful grazing country and natural bushland. Winter trail rides are available on 1, 8, 15, and 29 August at 10am – 12pm and from 1 – 3pm. All levels of experience are catered for—state experience, height and weight when booking so you can be matched with your horse.

For a full list of events visit the Festival website or Facebook page