AFL | The 34 past and present Essendon players involved in the controversial supplements scandal — including Port Adelaide-listed Angus Monfries and Paddy Ryder — have been found not guilty by the AFL anti-doping tribunal.
Teammates were quick to respond on social media, with midfield veteran Kane Cornes tweeting “Brilliant news” and Jackson Trengove applauding a “great outcome”, adding he was “looking forward to seeing (Ryder) in the Port jumper this weekend”.
A statement by David Jones, Chairman of the AFL anti-doping tribunal, said the decision was unanimous.
He said the tribunal “was not comfortably satisfied that any player was administered Thymosin Beta-4″, a prohibited performance-enhancing drug, nor that “any play Full Story »
Adelaide | Some Adelaide Hills grape growers have been forced to abandon their entire vintage after their grapes tested positive to smoke taint from the Sampson Flat bushfire.
One of the growers and winemakers, Frank Baldasso, was trapped on his property during the January blaze, and counted himself lucky to have survived as the fire roared through one of his vineyards.
He had lost about a quarter of his vines, but he was safe, and optimistic that the smoke – thick enough to block out the sun, but quickly swept away by the wind – could not have ruined the rest of his precious vintage.
Years of labour and hundreds of thousands of dollars had been poured into his Kenton Valley vineyard.
But earlier this month Baldasso received the worst possible news, having sent samples from eac Full Story »
SOUTH AUSTRALIA | You can’t beat a sunrise in Seppeltsfield, says Barossa chef Lachlan Colwill.
Colwill was born in the Barossa Valley and, after a career working in top restaurants in Australia and overseas, he returned several years ago to take up the position of head chef at Hentley Farm winery at Seppeltsfield.
Ahead of the Barossa Vintage Festival next month (April 15-19), he shares some of his favourite Barossa experiences and why he thinks the festival is an ideal time to visit the region.
What do you love about living in the Barossa Valley?
I can see the stars in great detail at night, the air is clean, there is wildlife all around and I don’t get parking fines. What more do you need?
What are three things that Full Story »
RECIPE | Italians have a special relationship with baccalà – the salt-dried cod from the northern reaches of Europe is a favourite for the festive seasons and it’s always found in stalls at local markets.
Originally caught and dried by the Vikings, it first arrived in southern Italy with the Normans around 1000 AD and was very quickly absorbed into Italian cuisine. The salt method of preservation meant that people living inland were able to enjoy salt-water fish all year round.
Well-cooked baccalà is not at all fishy in flavour and should be slightly chewy, remaining firm even when flaked. How you cook it is down to personal preference.
In Naples, where legend says there are 365 ways to eat baccalà, it’s more often than not served with tomato sauce flavoured with capers, Full Story »