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  1. Teapots take top sand gong

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    June 21, 2019 by admin

    THE idea of two pots clashing was evolving in his mind as he carved, and for Blue Mountains sand sculptor Jino Van Bruinessen, the idea paid off.
    Nanjing Night Net

    Mr Van Bruinessen’s sculpture was voted the best for the 2013 Windsor International Sand Sculpting Competition, and was awarded the title during a ceremony at Howe Park on Sunday.

    Mr Van Bruinessen’s sculpture of a clay pot and a brass pot clashing together depicted the fact that the weak and strong cannot live side by side.

    It was just one of 14 impressive sculptures completed by the visiting sculptors, with the impressive results remaining on display until January 28.

    Mr Van Bruinessen told the Gazette at the beginning of the competition that he believed winning a sand sculpting competition was like winning the lotto.

    Happy with his win, Mr Van Bruinessen said he has enjoyed this year’s event.

    “It been good, it’s been hot, but I was lucky to get some shade,” he said.

    Mr Van Bruinessen will only have a week or so to revel in his win, before taking off to Queensland for the Australian Championships in February.

    This year’s event has attracted families from the local area, greater Sydney and even travelling overseas visitors.

    Heavy rain during judging on Sunday failed to keep the crowds away either, with many braving the wet to find out which sculptor would take out the top gong.

    Along with Mr Van Bruinessen’s sculpture, also on display was a tree warrior, the Pied Piper, a gremlin and more, keeping with the Fairytales and Fables theme.

    Visitors can continue to enjoy the sculptures for a couple more weeks yet, with the event not due to close until January 28.

    During the fortnight, two sculptors will also be on site creating a display pieces of 60 tonnes of sand so you can see how it is done.

    Contact: Anna Yeo

    [email protected]南京夜网.au

    or 4588 0308

    First place winner Jino Van Bruinessen, Australia, at the Hawkesbury International Sand Sculpting Competition.

    This story Administrator ready to work first appeared on Nanjing Night Net.


  2. Vandals burn cricket pitch: Glossodia

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    June 21, 2019 by admin

    GLOSSODIA, do you know what your kids are up to? — This is the question being asked by residents after any hope of a sporting summer was ruined by what locals are calling ‘‘youths’’ who set out on a vandalism rampage last week.
    Nanjing Night Net

    The cricket pitch at Woodbury Reserve was set alight in the early hours of Tuesday, January 8, and will now be out of use for at least this season.

    Fed up with the amount of vandalism and thefts occurring, members of the close-knit community are fuming over the recent attack.

    The Gazette understands that those responsible for the mindless destruction stole skip bins and cardboard boxes from the local liquor store before setting them on fire in the middle of the cricket pitch at about 1am.

    During a week of catastrophic weather conditions, Glossodia Cricket Club president Neil Byers said the outcome could have been a lot worse.

    “Because of the temperatures and high winds, embers blew across the ground all the way up to the canteen.

    “They could have wiped out the entire grounds, if not the entire suburb,” Mr Byers said.

    The culprits, who are believed to be known to police, also ripped out sprinkler systems around the grounds and smashed windows to the cricket and soccer club house.

    But this isn’t the first time the sporting complex has been hit by so called ‘‘delinquents’’.

    Mr Byers said the facility has been repeatedly targeted and this is the third time the pitch has been set on fire in a matter of weeks.

    “The first time they torched it was on Christmas eve then again on New Year’s Eve” Mr Byers said.

    “Two weeks before Christmas they ripped down the shutters on the canteen and in the past, they’ve poured litres of diesel on the grounds, shattered lights around the complex and even chucked burnouts on the field.”

    Mr Byer said he has even found drug paraphernalia, such as bongs, lying around the Reserve.

    “The community knows who is behind all of this, but no member of the public is willing to talk because of fear of retribution,’’ Mr Byer said.

    “They are scared what will happen to their business or homes and for most of them that’s their livelihoods.”

    Mr Byers said at this stage, he couldn’t put a price on the cost of repairing the damage.

    “Volunteers put a lot of time and effort into maintaining the grounds and all just to have this keep happening,” Mr Byers said.

    “The cricket club is still trying to fix the pitch but at this rate it looks like we won’t be able to play any games here for the rest of the season.”

    Other angered community members have branded those responsible a ‘disgrace’ and their actions ‘disgusting.

    ■ Anyone who may have information on the vandalism contact Windsor Police on 4587 4099 or Crimestoppers on 1800 333 000.

    To contribute to news on law and order contact:

    Kietley Isrin

    [email protected]南京夜网.au

    or 4588 0812

    Vandalism: The burnt cricket pitch at Woodbury Reserve, Glossodia. Photo: Kylie Pitt

    This story Administrator ready to work first appeared on Nanjing Night Net.


  3. Lamb the perfect meal for Australia Day

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    June 21, 2019 by admin

    Barbecued butterflied lamb leg Lamb steak sandwich.
    Nanjing Night Net

    Australia Day is around the corner and a day of celebration is the perfect time to invite friends over for a barbecue or informal lunch.

    While seafood is the hero at Christmas and steak is always a welcome favourite on the hotplate, spice up your gathering with a touch of Aussie lamb.

    Here’s a few recipes to whet your appetite for the weekend event.

    Lamb steak sandwich

    Serves: 4

    Preparation time: 10 minutes

    Cooking time: 10 minutes

    Ingredients

    4 lamb round or topside steaks

    1 Tbsp olive oil

    1 red onion, thinly sliced

    1 cup baby spinach leaves

    8 slices Turkish bread, toasted

    cup beetroot dip

    Method

    1. Brush the steaks lightly with a little oil. Season each with salt and pepper. Preheat the barbecue flat-plate or char-grill pan to hot before adding the steaks.

    2. Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.

    3. Remove steaks from heat, loosely cover with foil and rest steaks for 5 minutes before serving. While the steaks are resting heat the oil in a frypan and add the onion. Cook over a moderately high heat until onions are soft and golden.

    4. Using the toasted Turkish bread make sandwiches with the baby spinach, the steaks, cooked onion and the beetroot dip.

    Tips

    When you char-grill or barbecue don’t turn the meat too often. The rule is – turn meat once only. Use tongs, never a barbecue fork, to turn the meat – piercing the meat with the fork will drain the juices from the meat onto the grill or barbecue plate.

    Barbecued butterflied lamb leg seasoned with parsley, capers and lemon

    Serves: 6

    Preparation time: 8 minutes

    Cooking time: 50 minutes

    Ingredients

    1kg lamb leg, boned and butterflied

    2 Tbsp chopped fresh parsley

    2 Tbsp chopped capers

    grated rind and juice of one small lemon

    1 Tbsp olive oil

    freshly ground pepper and salt

    salad, to serve

    Method

    1. Preheat the barbecue to 200degrees (the burners should be set at medium). Combine the parsley, capers, rind, juice and oil, then rub over the lamb. Then season with pepper and salt.

    2. Place the lamb in the centre of the barbecue, skin side up. Turn the burners directly under the lamb off. The remaining burners are left on to conduct and circulate the heat around the lamb.

    3. Close the lid and cook for 25 minutes per 500g for a medium result. Test for doneness with tongs. Rest for 15 minutes before slicing.

    This story Administrator ready to work first appeared on Nanjing Night Net.


  4. Ice-creams for grownups

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    June 21, 2019 by admin

    Vanilla boysenberry ripple. Karen Martini ICE CREAM recipes for Epicure and Good Food. Photographed by Marina Oliphant. Styling by Caroline Velik. PLEASE DO NOT CROP OUT FOREGROUND OF DISH OR IMAGE. The Age Newspaper and The Sydney Morning Herald.Not everyone has the time, or the inclination, to spend hours making dessert. Churning your own ice-cream is admirable, but doesn’t always fit into a busy schedule. But this doesn’t mean you can’t impress at the end of a meal.
    Nanjing Night Net

    Vanilla and blackberry caramel ripple ice-cream

    This is simple to make and dresses up store-bought ice-cream in a really fresh and flavoursome way. It’s ideal for a casual barbecue or party. Serve it in paper cups or frozen tall glasses with fresh berries and long spoons.

    300g frozen blackberries (you can use mixed berries)

    1L high-quality vanilla ice-cream

    200g castor sugar

    2 tbsp water

    Juice of 1/2 lemon

    Fresh berries to serve (optional)

    Icing sugar (optional)

    1. Take the berries from the freezer and empty into a food processor. Remove the ice-cream from the freezer to soften.

    2. Put castor sugar in a small saucepan, add the water and stir. Place over high heat and cook to a medium-coloured caramel without stirring. Watch carefully, as it can burn quickly.

    3. Start to blend the berries while slowly pouring the caramel through the feed tube of the food processor. Blitz until smooth. Add the lemon juice and pulse. Strain through a fine sieve, pressing with the back of a spoon to get all the liquid.

    4. Empty ice-cream into a shallow container. Make random holes in the ice-cream to take the berry mixture – you will need enough holes to take about 300 millilitres of liquid. Pour berry mixture into the holes. Flatten out the top and place in the freezer, uncovered, until solid.

    5. Scoop across the tray to get the ripple effect and serve with fresh berries dusted with icing sugar.

    Serves 8-10

    Drink Young Rutherglen muscat, chilled

    Tip Fresh berries and icing sugar are a great final touch to this simple spin on an old favourite.

    Banana and coconut ‘ice-cream’ sandwich with chocolate and toasted coconut

    This is more creamy ice than ice-cream; it doesn’t have the silky texture of a classic churned custard, but the bananas add real richness and texture. Get the kids involved in the sandwiching and dunking. And remember: chocolate-covered fingers are the easiest to clean.

    About 600g very ripe banana flesh (5-7 bananas, skin turning black)

    500ml coconut cream

    Juice of 1/2 a lemon

    150g soft brown sugar

    400g dark chocolate callets (buttons)

    20 rectangular ice-cream wafers

    30g toasted coconut chips (shaved)

    1. In a food processor add bananas, coconut cream, lemon juice and sugar and blend until smooth.

    2. Pour mixture into a rectangular container, about 10 centimetres by 30 centimetres, lined with cling film. Choose a container that best matches the shape of your wafers. Freeze for six hours or overnight.

    3. Before assembling, melt chocolate in a small bowl over simmering water. Remove from heat when fully melted.

    4. Cut set ice-cream into 10 slices and sandwich together between wafers.

    5. Dip one end of the sandwich into the melted chocolate, then into toasted coconut and lie sandwich on a lined tray. Put back in the freezer for five minutes to set the chocolate. Serve.

    Serves 10

    Coconut and lime icy pole with spiced syrup and pineapple

    This is an adult dessert caught up in a childhood memory. The spice syrup has fairly sophisticated flavours and the super-fine pineapple dice with slivers of lime leaf adds refined freshness, but there’s no avoiding that it’s on a stick. It works best with a flat-sided icy-pole mould; a wooden stick ups the nostalgia.

    Ice

    300g castor sugar

    120ml water

    500ml coconut cream

    Juice of 3-4 large limes (100ml)

    Spice syrup

    8cm piece of young ginger, sliced

    1 lemongrass stalk, chopped

    10 allspice berries

    6 cloves

    300g Dulce sugar (you can also use soft brown sugar)

    100ml water

    6 lime leaves

    1 small pineapple

    1. For the ice, add the sugar and water to a small saucepan, bring to a simmer then take off the heat and leave to cool.

    2. In a mixing jug, combine the coconut cream, lime juice and the cooled sugar syrup and pour into icy-pole moulds. Freeze for six hours or overnight.

    3. Syrup: crush the ginger, lemongrass, allspice and cloves in a mortar and pestle.

    4. Tip crushed spices into a small saucepan, along with the sugar and water, stir and slowly bring to a simmer. Bring to the boil then immediately turn off the heat and allow to cool for a few minutes.

    5. Strain through a fine sieve, pressing with a ladle or the back of a spoon to extract as much syrup as possible. Cool.

    6. To serve: shred lime leaves as finely as possible. Peel and finely dice pineapple. Mix together. Unmould icy poles onto plates and spoon lime leaf and pineapple over and drizzle with spice syrup.

    Serves About 8

    Drink Champagne; Passiona (more nostalgia)

    Tip Cling wrap filled icy-pole moulds and push sticks through wrap to help hold in place.

    Styling by Caroline Velik. Plates from Mud, spoon from Ex Libris.

    All photos by Marina Oliphant.

    This story Administrator ready to work first appeared on Nanjing Night Net.


  5. Mayor wants meeting of the minds to help city

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    June 21, 2019 by admin

    Logan’s mayor Pam Parker wants to prioritise education, re-training, housing and migrant settlement programs to create a two-year plan for the city at a forum in February.
    Nanjing Night Net

    Cr Parker called the meeting in the wake of a family feud that began over damage to one family’s car, triggered days of frustration in the Logan suburb of Woodridge and ended today when one family moved to the Gold Coast.

    Now details for a two-day forum – being called “Logan: City of Choice Forum” – are being hammered out so the meeting can be held between the state and federal parliament sitting weeks in February.

    At the two-day forum, Logan City Council, the Queensland and federal governments will be set objectives for two years based on views of the community.

    Day one will be a “ministerial roundtable” of both federal and state government ministers, while on day two planners will hear from community groups and community leaders in Logan.

    “We are calling it City of Choice because it is about turning the issues in Woodridge around and creating a city of choice for people to invest and live,” Cr Parker said.

    Tackling unemployment and housing problems in Woodridge were the immediate, short-term step, Cr Parker said.

    Logan City’s unemployment dropped from 7.7 per cent to 7.3 per cent in the June 2012 quarter. But Woodridge has unemployment of 18.4 per cent – three times the Queensland average of 6.1 per cent.

    “It has extremely high unemployment and it needs to have a strong focus on employment opportunities,” she said.

    Cr Parker said the state government was addressing housing.

    “We have the housing taskforce where the [state] government is looking at the revitalisation of housing commission properties in Logan and that particular suburb, Woodridge, as well,” she said.

    Housing and Public Works minister Tim Mander is overseeing this project, set up by previous minister Bruce Flegg.

    Similar revitalisation projects in Inala, southwest of Brisbane, and the Ipswich suburb of Churchill have been successful.

    “That’s the type of thing we are looking for,” Cr Parker said.

    “There is a housing working group that has been established that is looking at the revitalisation of Woodridge.”

    Unemployment and training must be addressed by the federal government, she said.

    “Unemployment, I would like to know what can happen at a federal level. I want to know what skilling and training they can put in place for the long-term unemployment,” she said.

    She said Logan also wanted to explore education options and had signed a Memorandum of Understanding with the education department to look at more innovative ways of teaching.

    “We have learned that with a multicultural community like ours, one style of learning does not fit all,” she said.

    “And the classes will be based on language literacy and ability rather than age -related.”

    Cr Parker said Logan City Council would manage the forum, but said all levels of government must be involved.

    “We want to bring a whole-of-government approach to this. We will co-ordinate it, but we want the different levels of government to take ownership for their areas of responsibility,” she said.

    This story Administrator ready to work first appeared on Nanjing Night Net.