News

25-27 June 2010

Watermark Castle Cove is once again proud to be the major sponsor of the Watermark Bridge Classic.  This annual event attracts both national and international players competing for a prize pool of $15,000.00.  We are looking forward to welcoming the players and spectators to the Watermark complex and all the action will be televised live around the world.

Anna-Louise Bouvier and Jennifer Fleming treated Watermark residents, family and friends to an engaging and enlightening talk about their new book ‘The Feel Good Body’.  Whilst enjoying morning tea residents were able to chat to Anna-Louise and Jennifer and have their copies of the book signed.

Our popular monthly cooking class with chef, Fiona Zielinski featured several mouth watering desserts.  Here is one of the recipes for you to try.

Fresh Fig, Raspberry and Almond Cake
2 fresh figs
2 cups icing sugar
2/3 cup self raising flour
2 cups almond meal
1 tblsp grated orange zest
8 egg whites
185g butter, melted
1½ tblsp milk
200g fresh raspberries
1½ tsp Demerara sugar

Preheat oven to 180˚C.  Grease and line 23cm round cake tin ensuring you extend paper up the sides.  Remove stems from figs and cut lengthways into 5mm slices.  Sift icing sugar and flour into large bowl.  Stir in almond meal and orange zest until combined.
Place egg whites in a bowl and whish lightly with a fork for a few seconds.  Add egg whites, melted butter and milk to almond mixture and stir until just combined.  Fold through ½ the raspberries, do not overmix.

Pour ½ the cake mix into the tin, sprinkle with more berries (reserve some for top of the cake).  Pour over the remaining mix and gently press on the figs and scatter the rest of the berries.  Sprinkle evenly with Demerara sugar.  Bake for 1 hour 15 minutes, test with a skewer.  If cake is getting too brown cover the top with foil.  Leave in tin for 10 minutes then turn out and serve with fresh cream.

Over 70 people, including many Watermark residents, packed the Castle Cove Library to hear author Thomas Keneally talk about his new book ‘Australians: Origins to Eureka’. The talk was followed by a book signing in the library forecourt.

Watermark’s Art & Craft Room is now fully operational and home to our many resident artists both professional and amateur. In the coming months this facility will see classes conducted in decoupage, scrapbooking, mosaics and patchworking for anyone interested in trying a new creative pursuit. Pictured is artist Roy Stokes applying the finishing touches to his latest commission.

Watermark residents enjoyed a wonderful day of racing at Rosehill Gardens Racecourse.  The weather for Silver Slipper Day was perfect as was the delicious lunch in the Ascot Club.  It was a fabulous day of food, fashion, fillies and fun!

Chef Fiona’s latest cooking class was once again a great success with residents enjoying both the demonstration and the lunch that followed.  Here is Fiona’s delicious recipe for you to try. 

CHICKEN & CACCIATORE CASSEROLE

Ingredients
3 tbsp extra virgin olive oil
6 chicken drumsticks, trimmed of excess fat, skin on
6 chicken thighs, trimmed of excess fat, skin on
1 large onion, chopped
2 celery sticks, chopped
2 carrots, peeled, chopped
150g sliced cacciatore chopped
3 cloves garlic, crushed
125g mushrooms, sliced
100ml dry white wine
720ml tomato passata
½ tsp soft brown sugar
1 tbsp organic balsamic vinegar
1 tbsp sherry vinegar
1 tbsp chopped fresh rosemary
1 bay leaf
150ml chicken stock
1 cup pitted olives
Chopped flat-leaf parsley, to garnish

Method
Heat the oil in a large casserole dish over medium-high heat.  Add the chicken pieces and cook until browned all over.  Transfer to a plate and set aside.  Add the onion, celery, carrot and cacciatore to the pan and cook over low heat for 5 minutes until the onion softens.  Add the garlic and mushrooms and cook for a further minute.

Return chicken pieces to the pan, add the wine and allow to simmer 1-2 minutes.  Add the tomatoes, sugar, vinegar, herbs and stock.  Bring to the boil, then reduce heat to low and cook, covered, for 20 minutes, stirring occasionally.  Add the olives and cook for a further 10 minutes.

Transfer chicken to a platter, then reduce the sauce over high heat for 5-6 minutes.  Serve garnished with parsley.

Chef Fiona Zielinski’s Cooking Class has become a very popular and much anticipated monthly event. We hope you enjoy her latest recipe.

CHICKEN CURRY

300g chicken thigh fillets, diced
1 small onion, finely diced
1 piece lemon grass, finely chopped
2.5cm piece ginger
4 cloves garlic
6 curry leaves
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp black mustard seeds
2 tsp tumeric powder
2 small tomatoes, finely chopped
fresh coriander leaf, for garnish
salt and black pepper
2 tbsp vegetable oil for shallow frying the spice mix

In a mortar add: lemon grass, ginger, garlic, cumin, coriander and black mustard seeds. Pound/grind to a fine paste.

Heat the oil to medium and fry the spice mix gently and add the tumeric powder. Fry for about 2 – 3 minutes.

Add the chicken, turn up the heat a bit and fry for 5 – 10 minutes. Add the chopped tomatoes, pepper and salt.

Turn down and simmer for a further 5 – 10 minutes. Chop the fresh coriander and mix through. Serve with rice.