Chris Booth’s Super Pop Mk4 Exhibition

An obsessive technician, these works are more than paintings. Their physicality and highly individual execution mark the artist as a stand-out in his generation of Australian painters. “This show is all about the simple elements of line, colour and form,” explains Chris. “It’s a further refinement of my slightly obsessive technical practice.” Observers’ talk of slow,…

ByThe Carousel14/07/2015

Baking Entertaining & Wine Healthy Quick & Easy Your Recipes

Fish en Papillote

Fish en Papillote Serves 4 INGREDIENTS 4 white fish fillets 1/2 lemon sliced 1 clove garlic, sliced finely 8 sprigs thyme 300g roasted pumpkin 1 cup mixed quinoa, cooked 100g spinach 8 tbsp. feta cheese, low fat METHOD 1 Preheat the oven to 200°C. 2 Tear off 4 large pieces of baking paper and cut into the shape of a heart. 3 Place the fish fillet in the middle…

ByThe Carousel14/07/2015

Homes

How To Give Your Garden A Facelift Using Texture & Repetition

Ways To Enhance Your Garden Create Repetition Repetition is about making a bold statement, and it is essential to all good design. The human eye likes to see the pattern of repeated objects; it creates strength and structure within a landscape. That’s why mass-planting will always be more eﬀective than a mixture of plants with no connection…

ByThe Carousel12/07/2015

Arts & Culture

Meet Telstra Australian Ballet Dancer Award Nominee Ako Kondo

Meet 2015 Telstra Ballet Dancer Award Nominee Ako Kondo Ako was born in Nagoya, Japan in 1991 and at the age of three began her training at Shiho Kanazawa Ballet Studio. As a youngster, she was told she wasn’t suited to ballet which upset her greatly but, she explains, “something clicked in my head and I…

ByThe Carousel11/07/2015

Arts & Culture Entertainment What's On

Ballet Inspires Contemporary Art In Stunning New Series

Ballet Inspires Contemporary Art In Stunning New Series The series spans an array of visual art categories, with some of Australia’s most talented installation artists and designers called on by Telstra to create works representing the six esteemed nominees. Now in its 13th year, the Telstra Ballet Dancer Award, considered the most prestigious prize in Australian ballet,…

ByThe Carousel10/07/2015

Baking Entertaining & Wine

Peanut Butter Banana Ice Cream

Makes 4 cups Preparation time 15 minutes INGREDIENTS 500g banana, peeled, chopped and frozen (375g peeled weight) 1 cup natural yoghurt, optional ½ cup Peanut Butter ⅓ cup Cadbury Bournville Cocoa 2 tablespoons maple syrup 1 teaspoon vanilla Banana, extra, for serving, optional Strawberries, for serving, optional Toasted flaked coconut, for decorating, optional METHOD 1 Combine the frozen banana, yoghurt, Peanut Butter, cocoa, maple syrup and vanilla in…

ByThe Carousel10/07/2015

Baking Entertaining & Wine Healthy Quick & Easy Your Recipes

Tsar’s Surf & Turf

If you can’t find crayfish, use large prawns or langoustines with their shells on. It may not be particularly authentic, but I’m sure a tsar wouldn’t have minded. London is apparently being plagued by alien American crayfish, so if you live in the UK anywhere near the capital, give my hero Crayfish Bob a ring,…

ByThe Carousel09/07/2015

Press

Beauty Directory

ByThe Carousel08/07/2015

Entertaining & Wine

Moroccan Chickpea And Basmati Rice Pilaf

Serves 4 Preparation time 10 minutes Cooking time 30 minutes INGREDIENTS 1 tablespoon sunflower oil 2 large brown onions, finely sliced 300g chicken breast, diced 1 tablespoon Moroccan spice blend 3 cloves garlic, finely chopped 1 cup basmati rice, rinsed and drained 2 x 420g cans chickpeas, rinsed and drained 1⁄2 cup chopped dates 2 cups diced pumpkin 700ml salt-reduced chicken stock 2 cinnamon sticks (optional) 1 cup frozen green…

ByThe Carousel07/07/2015

Entertaining & Wine

Cranberry Glazed Quail With Pumpkin & Granola

Serves 2 INGREDIENTS 2 quail Olive oil 1 bulb of fennel 1 carrot 1 brown onion Pink salt to taste 500ml veal stock 1 bunch of thyme 2 fresh bay leaves 1 jar jellied cranberry sauce 250g butter 400g butternut pumpkin 250ml cream 50g pepitas 1 cup oats METHOD Preheat oven to 175 degrees celsius Sauce 1 Remove legs, wishbone and excess carcass from the quail, keeping the crown intact. Set legs to one…

ByThe Carousel04/07/2015