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WINTER SOUPS SPECIAL Creamy carrot and coriander soup with parmesan toast Serves: 2 Ingredients: 1 tablespoon olive oil 1 teaspoon ground cumin 1 small onion, chopped 500g carrots, chopped 1 cup vegetable stock 1 cup milk 2 tablespoons finely chopped coriander ½ cup natural yoghurt Parmesan toasts 2 slices sourdough bread 1 tablespoon grated parmesan cheese 1 tablespoon grated cheddar cheese Method: To make the soup, first heat oil in a medium saucepan. Add onion and cumin, sauté for five minutes or until softened. Add carrot and stock, cover and bring to the boil. Simmer, uncovered, for 15 minutes, or until carrots are tender. Remove from heat and process with a stick blender until smooth. Return to heat and stir in milk and coriander. Reheat gently until warmed through. Serve with a dollop of yoghurt. For parmesan toast grill bread on one side until golden. Turn over top with combined cheeses and grill until cheese is bubbly and brown. Serve warm with soup. Food Cream of mushroom soup This hearty soup is the perfect dish to curl with in front of the heater in the cooler months. Be sure to experiment with different types of mushrooms! Serves: 4 Ingredients: 2 tablespoons olive oil 40g butter, chopped 1 large leek, halved lengthways, washed, thinly sliced 3 garlic cloves, crushed 750g flat mushrooms sliced 4 cups chicken stock ¾ cup thickened cream Crusty bread or crackers, to serve Method: To begin, heat the oil and butter in a large saucepan until foaming slightly. After this add the leek and garlic and cook for two minutes, stirring occasionally. Reduce to a low heat and cook, covered, for 15 minutes or until leek is quite tender. Increase to a high heat and add your mushrooms. Cook for 15 minutes, stirring consistently, or until the mushrooms are soft. After this add the stock, as well as to cups of water to the saucepan. Simmer the soup, partially covered, for around about 20 minutes. Remove the soup from the heat and set aside to cool somewhat. After this process soup in batches until wellcombined, then return to saucepan. Add 1/2 cup cream and stir over low heat until warmed through. Cauliflower and bacon soup with gruyere toast This cauliflower and bacon soup may look rather plain, but it's velvety in texture and packed with flavour. The gruyere toast is just the cherry on top. Serves: 6 1⁄2 cup finely diced rindless bacon 900g cauliflower florets (about 1 large cauliflower) 100ml dry white wine 1.5 litres beef stock For the gruyere toast 200g gruyere cheese, grated 6 diagonally sliced pieces sourdough baguette, toasted 2 tablespoons finely chopped chives Method: Melt the butter in a large saucepan over moderate heat. Add the shallots and bacon and fry gently for 10 minutes or until the shallots are soft. Add the cauliflower and wine. Increase the heat, mix well and let the wine bubble for 30 seconds. Add the stock and 250ml water and bring to the boil. Simmer for 30 minutes or until the cauliflower is soft. Meanwhile, to make the toast, divide the cheese among the toast pieces then place under a hot grill until melted and bubbling. Sprinkle the toasts with chives Puree the soup with a stick blender or in a food processor. Taste and season with salt and freshly ground black pepper then serve topped with gruyere toasts. BASSINE SPECIALTY CHEESES Bass River Dairies Whole Milk. 1 & 2lt. Plus an exciting range of gourmet soft cheeses, made on the premises. 10am - 6pm Friday - Sunday Bass Highway, Bass (Opposite King Road) Phone 0466 183 513 July 2016 Recipes courtesy of: http://www.oversixty.com.au/ and: http://www.stuff.co.nz/ Page 14
The French Island News French Island News Notices for the French Island section of The Waterline News should be sent to: editor@waterlinenews.com.au by the 1st of each month. FRIENDS OF FRENCH ISLAND NATIONAL PARK www.fofi.org.au Secretary: Meredith Sherlock. Phone 0438 077329, Email: secretary@fofi.org.au, FRENCH ISLAND COMMUNITY ASSOCIATION French Island Community Association Tankerton PO French Island Victoria 3921 secretaryfica@gmail.com EMERGENCY SERVICES There is no regular police presence or ambulance service on the island. French Island has a Country Fire Authority (CFA). There is one fire engine stationed permanently on the island, next to the Community Hall on Tankerton Rd. CFA volunteers are able to respond to any kind of emergency. Calling 000 is always the best option in an emergency. NURSE ON CALL For non urgent health issues islanders may utilise the Department of Health’s Nurse on Call service: Nurse On Call 1300 60 60 24 AMBULANCE SERVICES Ambulance Membership Membership Enquiries 1300 366 141 (Mon-Fri 8am-8pm, Sat 9am-5pm). Membership is advised as Air Ambulance is used from the island. If local support is required ask Ambulance to request CFA support on the island. FIRE PLAN All bushland residents should have a personal fire plan. The French Island CFA hosts annual information sessions which give concrete advice on this topic. The CFA is also happy to visit individual properties to further aid in the development of fire plans. As for all of Victoria, fire bans and other instructions issued by the CFA should be followed. POISON INFORMATION HOTLINE 131126 French Island General Store and Post Office From bread and milk to plumbing supplies, the store provides so many goods and services, we can't name them all here (though we plan to try at a future date). In the meantime, whether its distilled water for batteries or a fuel filter for the car, ring to find out what's in stock. Newspapers can also be ordered from the store with at least 24 hours notice. 03 5980 1209 FOFI Project Day - the next outing is Saturday 23 July where FOFI members will be counting shorebirds as part of the Western Port Wader Survey, now in its 41st year. We will divide in to three teams to count Tortoise Head, Rams Island & west coast, and Bluegum Point to Spit Point. 10am ferry from Stony Point, meet at Tankerton. On-island transport provided. BYO binoculars, lunch, hat & mozzie repellent. No Experience necessary. Contact 1 week prior to confirm. Meredith Sherlock, ph. 0438 077329. Email; secretary@fofi.org.au ______________________________________ FRENCH ISLAND FERRY The French Island Ferry is a ferry service which runs between Stony Point on Mornington Peninsula and Cowes on Phillip Island, via French Island. The ferry departs from: Stony Point Jetty on the Mornington Peninsula (Stony Point Station is a short walk from the jetty) Tankerton Jetty on French Island Cowes Jetty on Phillip Island Fares: Tickets are available at the Stony Point kiosk, and also on board the ferry. Please note: the French Island Ferry is not a myki ticketed service. The following fares apply: Adult: one way - $13.00, return $26.00 Child*: one way - $6.00, return $12.00 Pensioner/concession: one way - $8.00, return - $16.00 Bicycle (additional cost): one way - $4.00, return - $8.00 *Children aged under 4 years travel free. *Child fares are available for children aged from 4 to 12 years old. For more information, see the French Island Ferries website http://interislandferries.com.au/fi_costs.php ______________________ New French Island Visitor’s Guide Now available Available from the General Store or Email the author Christine Dineen dineenc@optusnet.com.au July 2016 Page 15
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