HARBOUR TRUST REVIEW A WIN FOR THE COMMUNITY

Chair Hi  I've copied you in just in case you missed the announcement made by Harbour Trust Chair, Joseph Carrozzi, on 18 June 2020. The confirmation that the Harbour Trust will remain in the hands of the Commonwealth government is great news for the community. "It has recognised our conviction that the life of the Trust should be extended in perpetuity and in its entirety, that the legislation is appropriate, that there is an urgent need for funding, and that 50 year leases are over-long." Kate Eccles  - Mosman Parks & Bushland Thanks Kate, for all your hard work in assisting to make this happen. Cheers Claire Letter from Harbour Trust Chair Joseph Carrozzi To our valued community,  The Members of the Trust, including myself as Chair, welcome the findings and recommendations of the Independent Review of the Sydney Harbour Federation Trust, released today.   Announced by the Minister for the Environment, the Hon Sussan Ley MP, in October 2019, the Independent Review has been an opportunity for the Department of Agriculture, Water and the Environment to evaluate the Harbour Trust’s legislative, financial and governance arrangements.   We have welcomed the important input from you, our community, during the review process. We are pleased that the review has confirmed that the Harbour Trust should continue to operate as an ongoing entity and will remain in the hands of the Commonwealth government. A win for the community.  This will guarantee the continued public ownership of – and access to – iconic places on Sydney Harbour, cared for by the Harbour Trust in partnership with the community.   This endorsement is a testament to our track-record of creating public spaces that are rich in natural beauty and heritage value. I am delighted that the Harbour Trust’s network of sites will be protected for the people of Australia. We welcome the initial financial support on capital works and look forward to receiving confirmation on funding in the upcoming budget process. This will allow us to address a backlog of work and allow for greater public access to and enjoyment of our sites – particularly Cockatoo Island and North Head Sanctuary. Although the report validates the efforts of the Harbour Trust over the course of the past two decades, there is still work for us to do.   Our mandate it to revitalise former Defence sites and other Commonwealth lands on Sydney Harbour, and ensure they are open and accessible to all Australians. We look forward to continuing working in close partnership with the community as we strive towards this shared vision.  I encourage you to view the report on the Independent Review, which is available on the Department’s website.  Sincerely, Joseph Carrozzi Chair, Harbour Trust The Harbour Trust acknowledges the Traditional Custodians and Owners of the lands and waters of Sydney Harbour, including the places under our stewardship. We respectfully acknowledge the Borogegal, Birrabirrigal, Cammeraygal, Gadigal, Gayamagal, Wallumedegal and Wangal people, including Elders past, present and emerging. PO Box 607, Mosman NSW 2088, Australia  |  info@harbourtrust.gov.au | www.harbourtrust.gov.au  You are subscribed as mosman.parks@gmail.com to our newsletter. You can unsubscribe from the Harbour Trust newsletter at any time by clicking here.

Button mushrooms with dried porcini mushrooms are a great taste combo

 

Now that we are into spring flavours, I thought I'd share with you, the unusual combination of fresh mushrooms with dried Porcini mushrooms. 

Claire

ps - the first time I tasted Porcini mushrooms was in Tuscany where they were picked and cooked the same day.  What a taste treat! 

Porcini Mushrooms
These delicious, earthy mushrooms are a favourite in French and Italian cooking. They have a smooth texture and a pungent, woodsy flavor.

Dried mushrooms have a more concentrated flavor than fresh. Always soak dried mushrooms in very hot water for 20 minutes or until soft before using. Delicious in soups, stews, sauces and with pastas, meat and poultry, along with the liquid used for reconstituting the mushrooms.
Both fresh and dried mushrooms contain unique compounds that are believed to boost your immune defence.




Dried porcini mushrooms combine well with fresh mushrooms
to make a tasty side dish or  dip.
 

Porcini mushroom sauce / dip

I head garlic
60g / 2 oz dried chopped porcini mushrooms
250g / 8 oz  button mushrooms - chopped
1 bay leaf
sprig thyme
1/4 cup  extra virgin olive oil
1/4  cup sherry vinegar
Freshly ground black pepper
Salt
Handful flat leaf parsley  - chopped


Preheat oven  to 180 degrees C/ 355 degrees F
Baked garlic - Cut top third of garlic head away to expose the flesh.  Wrap garlic head in oiled foil and bake for 30-45 minutes until tender. Squeeze out the flesh of the garlic and set aside.
Meanwhile, pour boiling water over porcini mushrooms and leave  for 30 minutes. Lift porcini mushrooms from liquid and squeeze.  Reserve liquid.
Put porcini and other mushrooms into a flameproof dish with rest of ingredients (excluding garlic) and cook for 30 mins until tender.
Remove bay leaf and thyme.  Add garlic, mushrooms and all juices then process to achieve a coarse puree, or leave whole to serve as a side dish. Add parsley and season to taste. Serve with crusty bread or as a sauce to accompany meat or chicken.

Great gift for dads of all ages & stages

H A P P Y   F A T H E R 'S    D A Y

Mosman Meanders & foreshore flavours’ has been described as a ‘Must have gift' since  it has proven to be of  interest to families, residents and visitors, alike.

 Does your dad like reading about the history of the fortifications in the area; how the foreshores were preserved; great fishing spots or the camaraderie in the artists’ camps - ‘til matrimony claimed their souls’?

 Perhaps he likes taking your family on walks around our foreshores, ending up for a coffee at casual café destinations or taking part in the Harbour Hike ending up at Chowder Bay on Father’s Day;   So this could be your perfect gift.  

 

Affection for a Prince - from conversations in Mosman Daily

Hi to Readers of Mosman Daily
Clarifying any confusion re marital status

From Mosman Daily

re  - marital status re Conversations - July 25 - Affection for a prince

 

 

Just wanted to point out that Claire Mitchell and Chris Maait are co-authors of the book, 'Mosman Meanders & foreshore flavours'.

They are both married  - but not to each other.

Cheers Claire and Chris
Claire Mitchell - 0421 319 496    Christopher Maait - 0431 044 075

mosmanmeanders@gmail.com

 

 

Embracing Asian flavours with traditional ingredients

Perhaps, as a result of the lack of an initial food identity, we now enthusiastically embrace the flavours of the world.  New generation chefs, bravely push the boundaries of 'Italian Nonnas' by being playful and developing new techniques with traditional ingredients.  

Australian palates in general have evolved from the early experiences of the bland Chinese eateries, to embrace authentic Asian flavours.

Vietnamese Style Beef Fillet

A classic roast dish with Asian flavours hits the spot for winter dinners.

 



 

To serve 4

1 Beef fillet - trimmed

6 star anise

 

Marinade

2 tbsp lemongrass, chopped  (white section only)

3 cloves garlic, crushed

1 lime, juiced with a little zest added

1 long red chilli, finely chopped

2 tbsp fish sauce

1 tbsp olive oil

 

Make 6   2 cm cuts in the beef and press the star anise halfway into the cuts.  Combine the rest of the ingredients - reserving 1/3 for sauce, coat beef with the rest.  Set aside for an hour or longer.

 

Sauce

1 small onion or equal amount of leek
Reserved marinade

1 cup beef stock

1 tbsp chinese wine or mirin

Heat a little sesame or olive oil in a pan, gently fry onion or leek, add marinade, fry for 1 minute, then add stock and wine.  Simmer for about 5 minutes.   Strain and place in a serving jug to reheat for serving on the table.

 

To cook the beef, wipe off excess marinade and sear in a little oil in a heavy pan or on a hot plate, until browned (about 5 minutes each side);  transfer to an ovenproof dish and place in oven at 120 degrees for 20 minutes, (for rare beef)   Add any meat juices to sauce and serve slices of beef with  roasted carrots, parsnips, leeks cut lengthwise; roasted potatoes and green beans. 

 



 

Seafood Chowder to warm you

 Seafood Chowder

Hi Mosman Lovers
Now that Winter has finally arrived, I thought I'd warm you up with this lovely winter dish  found on P 82 of 'Mosman Meanders & foreshore flavours'.

American whalers in the 1830’s, who rowed from their whaling ships to collect the oysters, clams and cockles for their beloved fish chowder, gave the bay its name. Typically chowder is a rich and creamy soup full of chunks of ingredients that almost make it like a stew.
There are all kinds of variations using everything from seafood and poultry, to just using vegetables. Enjoy -  Cheers Claire

40g butter
1 onion, roughly chopped
1 large carrot, roughly chopped
1 large stick celery, roughly chopped
2 tablespoons plain flour
4 cups (750ml) fish stock
3 cups (750ml) milk (or combination of milk & cream)
12 raw prawns, peeled leaving tails intact, deveined12 mussels, scrubbed, debearded
1 salmon fillet, skin removed, cut into 2cm pieces
2 tablespoons chopped flat-leaf parsley
salt and cracked black pepper

Melt the butter in a large saucepan over medium-low heat. Add the onion, carrot and celery and cook for 3 minutes or until softened (do not brown).
Add the flour and stir until the mixture bubbles and begins to come away from side of pan. Cook for another 2 minutes then remove from heat. Stir in the fish stock and milk, scraping to dislodge any sediment on the base of pan to avoid lumps forming in the soup.

Return pan to heat, reduce to low and cook for 25 minutes.  Add the prawns, mussels, salmon and parsley and cook for another 4-5 minutes or until seafood is just cooked through.  season with salt and pepper and serve immediately.

  

Balmoral alive and well on Mothers Day

 

Happy Mothers' Day

Balmoral was alive and well as we had an indulgent breakfast at one of the cafes. 

With G sitting on one of the park benches engrossed in the Sunday paper, I was free to wander around the rocks bordering the Island.

 

The two curves of sand of Hunters Bay, are now simply referred to as Balmoral but the northern end used to be called Edwards Beach, named after the elder son of Captain John Edwards, known as Balmoral's first permanent resident separated by Rocky Point  known as the 'Island'. 

 

Fabulous weather for walking, exploring, and taking photos.

 

 

Enjoy foreshore walks this Easter

Enjoy foreshore walks this Easter - Photo  - Christopher Maait

With the glorious Easter  weather, why would anyone not be out enjoying our foreshores?  We suggest you arm yourself with a copy of Mosman Meanders & foreshore flavours and treat yourself to beautiful harbour walks,  connecting sites to rich history and cultural background insights.

 

Then when you've built up an appetite, drop into a local cafe for coffee or a snack, or prepare beforehand with your own picnic using recipes from the book.

Enjoy the moment.

Claire

 

 

 

Fennel and Orange Salad

 

The following recipe has a special significance to me since I was served this refreshing dish in Tuscany.
Italy loves citrus and this dish is by Alvina who served it with Walnut Pesto Pasta, followed by Poached Figs and homemade icecream.
Baby fennel from Mosman providores is at its best at present.

Fennel and Orange Salad

Serves 6
1 bunch rocket or curly endive leaves
1 small fennel bulb
3 oranges, peeled and segmented
1 red onion, sliced
20 black olives
Orange Dressing
3 1/2 tbsp olive oil
3 tbsp white wine vinegar
1 tbsp fresh fennel leaves, chopped
1/2 tsp orange rind, grated
1/2 tsp sugar
freshly ground black pepper to taste

Place rocket or endive on a large platter. Arrange fennel, oranges, onion and olives attractively. To make the orange dressing, place ingredients in a screw top bottle and shake to combine. Pour over salad and serve immediately.
(http://www.timeintuscany.com/)

 

"Joyous" Skinny dip at Mosman

Mosman Daily  - Feb 21, 2013

 

Walnut Pesto thrives in Tuscan Mosman

Alvina's Bell at Podernuovo is calling me to lunch - happy memories!

Pesto is a favourite subject of mine.  This year, in my Mosman garden, one punnet of basil planted here and there, yielded constant harvest of a favourite, most aromatic herb.  

Traditionally Pesto  is made with pinenuts - perhaps they were plentiful in Italy but they still had to be super labour intensive!  Have you seen the way they have to extract each little precious pinenut.   An alternative is Walnut Pesto which evolved from the need to find ways to use the walnuts which drop from the old walnut trees on the property.  For family meals and for variation, I use a variety of nuts eg almonds and herbs for pesto - such as parsley & coriander.

We worked in the fields with Umberto, doing what needed to be done - digging out stones, picking grapes, making wine etc. 

I cut the lavender and rosemary back before winter - I had helped to plant it a few years ago but since everything grows so quickly it needed cutting back.

Alvina's bell is a suspended bronze bell which she rings when lunch is ready. She has tended the vegetable garden, harvested its bounty, applied her endless creativity, and the call of the bell means that a delightful lunch awaits. We eat, exchange experiences of the morning, make plans for the evening meal (everything revolves around food of course) then retire to our villa for siesta - maybe to doze or perhaps to read the current novel which was being circulated.

Alvina's Walnut Pesto Pasta (to be served with tomorrow's Fennel and Orange Salad)
Serves 4
400g (13oz) cappellini or angel hair pasta - sea salt and black pepper to taste
Pasta comes in different shapes and sizes like angel hair or capellini, fettuccini, fusilli, linguini, macaroni, spaghetti, etc. Capellini or angel hair pasta are long strands of pasta that are commonly used with light sauces.
Pesto
Large bunch fresh basil leaves
2 cloves garlic
1 large handful chopped walnuts
extra virgin olive oil
1/2 cup grated parmesan cheese

Shred basil leaves and place in a blender with crushed garlic, walnuts and about 2 tblsp olive oil. Puree until smooth and then add the parmesan cheese and a little more oil.

Place pasta into boiling water with salt and cook for around 15 mins or until el dente which means firm to bite.
Pour over the drained pasta and garnish with fresh basil. Add a few more chopped walnuts and parmesan to taste.

http://www.timeintuscany.com/

Click on 'comment' at bottom of page to have your say or email

mosmanmeanders@gmail.com

 

          

A taste of Mosman flavour

Hi Mosman Lovers
A huge thanks to Emma Page from Mosman Daily for your great article re Mosman Meanders in the Mosman Daily. You really captured the essence of the book.
Here is the link http://digitaledition.mosmandaily.com.au/#folio=21
I really liked the way the camera was in soft focus!
Cheers Claire

Mangoes - King of Fruits - Choosing & cutting

How to choose and cut a mango

The best way by far is to simply eat the mango after cutting it expertly as shown below. Recipes to follow.





Mango - Childers Queensland Australia

During our Northern foreshore  meanders - in mid January

it was so dry the grass was crunchy beneath my feet.

Two weeks later the area is in flood. Shades of Dorothea Mackellar
My Country

I love a sunburnt country,
A land of sweeping plains,
Of ragged mountain ranges,
Of droughts and flooding rains.
I love her far horizons,
I love her jewel-sea,
Her beauty and her terror -
The wide brown land for me!



Mangoes - Noosaville Markets

Is it ripe? You can't always judge the ripeness by colour as they come in many hues depending on variety. The best flavored fruit have a yellow tinge when ripe; however, color may be red, yellow, green, orange or any combination.

Ripeness of mangoes can be determined by either smelling or by gently squeezing. A ripe mango will have a full, fruity aroma emitting from the stem end and can be considered ready to eat when slightly soft to the touch and yielding to gentle pressure, like a ripe peach.

Cutting a Mango can be a slimy, slippery challenge. The best way to go about it is to start first with a ripe, but still firm fruit. If the mango is too ripe, it will be a mushy mess, and hard to cut into pieces, though easy enough to scoop out for pulp.

Cubes

Holding the mango with one hand, stand it on its end, stem side down. With a sharp knife in your other hand, cut from the top of the mango, down one side of the pit. Then repeat with the other side. You should end up with three pieces - two halves, and a middle section that includes the pit.

Take a mango half and use a knife to make lengthwise and crosswise cuts in it, but try not to cut through the peel. Using your fingers on the skin side, raise the fruit cubes into eating or cutting position. Simply serve and eat the fruit or for a salad peel off the segments with your fingers. Or use a small paring knife to cut away the pieces from the peel.
Take the mango piece with the pit, lay it flat on the cutting board. Use a paring knife to cut out the pit and remove the peel. Some simply eat this section holding it over the sink as you eat.

For easy slices cut off cheeks as above then slice lengthways

Or using a sharp thin-bladed knife, cut off both ends of the fruit. Place fruit on flat end and cut away peel from top to bottom along curvature of the fruit.Cut fruit into slices by carving lengthwise along the pit.

Nutrition - They are high in fiber and antioxidants and are rich in Vitamin A, C, E, B6 and potassium. They have been found to protect against colon, breast, leukemia and prostate cancers and promote heart health and lower blood pressure.

It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonymous' from the drop down menu if you don't have a google account. Or send an email - mosmanmeanders@gmail.com


 

Mosman Meanders & foreshore flavours is a great gift for Mothers' Day

 We were very happy to be included in the best seller list.  Hope you
enjoyed the walks during your holiday.  We would love to have your feedback re the walks.
Consider  buying  Mosman Meanders & foreshore flavours as a gift  for Mum - she'll love the walks, history and of course the recipes.  Or take her on one of the walks, on Mothers Day ending up at one of the cafes.

 

To his fellow sinners - Give yourself a show: New Years Eve

Mosman Meanders & foreshore flavours

features a few of Henry Lawson's poems - one of which is Mosman Bay.  He has to have been the most prolific Australian poet with his down to earth comments on so many subjects - it makes one think that perhaps his language of thought was "verse".   Here's one on New Year's Eve - to his fellow sinners.

 

Give yourself a Show: New Year's Eve

TO my fellow sinners all, who, in hope and doubt,
Through the Commonwealth to-night watch the Old Year out,
New Year’s Resolutions are jerry-built I know,
But I want to say to you, “Give yourselves a show”.

You who drink for drinking’s sake, love for lust alone,
Thinking heaven is a myth and the world your own—
Dancing gaily down to hell in the devil’s dance—
This I have to say to you: “Give your souls a chance”.

You who drink because of shame that you think will last,
Or because of wrong done you—trouble in the past—
“Nothing left to live for now,” you will say, I know;
But you have your own self yet, give that self a show!

You who want all things on earth—money, love, and fame
Having the advantage of worldly place or name—
You who have more than you want, even than you know,
In the glorious New Year give someone else a show.

You, the mischief-makers all, who in secret glee
Love to tell the villainies of a scamp like me;
There are things he’ll never tell—things you’ll never know—
Look into your own lives first—give the man a show.

You, the politician, who, for jealousy or gold,
Or for mean ambition, sell, or see your country sold,
Pandering to the hollow crowd, toadying to the low,
For shame’s sake banish selfishness—give your land a show.

Henry Lawson

New Year Reflections

Wishing you all a happy & successful New Year

New Year "Reflections from my garden" video is below

To view or add comment, click on No comments at bottom of page - you can comment as 'anonomous' on the dropdown menu; or send an email - mosmanmeanders@gmail.com