‘7 seconds from death’

Posted on February 28, 2020February 28, 2020

A LONG line of southbound cars backed up the motorway at Ewingsdale trying to get in to Byron Bay is today, unhappily, a regular occurrence.

In fact, it’s a nightmare and downright dangerous. A lack of foresight and planning, including the ridiculous mini-roundabout at the new hospital, is responsible for the fiasco.Read More…→

Corn Cakes

Posted on February 27, 2020February 27, 2020

THIS week’s recipe from Pam is corn cakes. Very easy to make. Can be frozen if there are any left. Serve with avocado salad and tomato relish.

INGREDIENTS

1 can corn kernels (3/4 drain. Save the rest)

1 large free range egg

1/2 diced onion

1 cup S/R flour

1/4 cup coriander

1/4 cup basil leaves

Salt/pepper to taste

METHOD

Put all ingredients(except the reserved kernels) into a kitchen whizz. If you don’t have one a stick blender will work. Blitz until well combined.

Place in a bowl then add reserved kernels, salt, pepper.

Heat 4tbs of olive oil in non-stick fry pan. Drop 1 heaped tbs of mix into hot oil. Cook until lightly brown then flip over until cooked through.

Chocolate Heaven Cake

Posted on February 20, 2020February 20, 2020

IN many of my years as editor of the Byron Shire News, my wife, Pam, provided me a Recipe of the Week. Every now and again I bump into people who ask me for a particular recipe they read in the paper and I am always happy to provide it.

This week, Pam has started to share recipes on her Facebook page so I decided to spread the love through this site.

I have to say this cake is one of my favourites, indeed I have two slices left in the fridge just waiting for me. I will add a bit of Greek yoghurt, or perhaps, a bit of Pam’s homemade icecream.

FOR me, this is the best chocolate cake ever. I use Lindt 80% cocoa plain chocolate, but have also used Lindt crème brulee. They are both terrific.

As you can see from the photo, I made this cake for a birthday and decorated it with freshly-picked roses.

INGREDIENTS

1 block Lindt 80% cocoa chocolate

200g unsalted butter

200g castor sugar

1 tsp pure vanilla essence

1 tbsp selfraising flour

2 tsp rum or whisky

6 large eggs

METHOD

Whisk eggs until light and fluffy. Melt butter and choc in microwave until just melted.Stir. When eggs are fluffy, whisk in the melted butter and choc and then add all other ingredients. Whisk well. Preheat oven to 170 degrees. Place baking paper on bottom of 26cm springform tin. Grease sides. Pour in mix and bake until just set. Should take 20 to 25 minutes. This cake will rise then fall. It is not a high cake. Let cool then sprinkle with icing sugar.

When the Lighthouse Road walkway collapsed

Posted on February 10, 2020February 10, 2020

WHO doesn’t love the timber walkway along Lighthouse Road at Byron Bay?

Completed in late 2003, the walkway offers world-class views of Main Beach, Clarks Beach, The Pass and the distant mountain ranges and is a major visitor attraction.

I love it and still get gobsmacked by the view every time I walk it.

But in late June, 2005, disaster struck when a section of the walkway collapsed after rain run-off from a massive storm led to a section of the adjacent roadway being washed away.Read More…→

XPT comes, XPT goes

Posted on February 4, 2020February 4, 2020

I WAS there when the first XPT from Sydney made a dramatic arrival in the Byron Shire 30 years ago this month (February) – and I was there on the platform at Byron Bay for the last one in May 2004.

And both events could not have been more different.Read More…→