Category Archives: Quorn

Underground Mutton… Gladys Bond Looks Back

A short video about Rabbits, Chillers and Camp Pie from an interview with Gladys Bond, by Oral historian and film maker John Mannion (Pekina SA) created in May 2011. Gladys Bond was 100 when the interview was made in 2009, … Continue reading

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Looking for Quorn Recipes…

The first film created during the 2011 Film making project was “Looking for Quorn Recipes”. Young AV technologist and media maker, Joel Panther from Mount Gambier, visited Quorn in mid March 2011 and put together this film with help from … Continue reading

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Secrets to a long life

Mrs Gladys Bond has many memories of when things were quite different in Quorn; she turned 100 in July 2009 and was still living in her own home in Park Terrace. They would be given a sheep to live on once a month, before there were fridges. “First we’d have nice fresh meat for three days and then we used to salt it and that would have to last us for a fortnight. My husband used to put something to make it nice and red, saltpetre, and you’d boil it and let it cool off and put it in this bag in the cooler that we made. The meat was beautiful.” Continue reading

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Making the Feral Flavours Films

In 2010, a Film Maker in Residence project supported film maker Malcolm McKinnon to come to Quorn SA and work with local residents, to make two short films. Malcolm chose to work with theme “Feral Flavours”, inspired by some of … Continue reading

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Get Your Goat

A tasty short film made near Quorn, in the Flinders Ranges, by film maker Malcolm McKinnon in 2010. Andrea Tschirner, who lives on a property near Quorn, shows an example of the innovative ways people in the region use feral animals for food. Goats are a feral animal in the Flinders Ranges, that if left unchecked destroys vegetation and native habitats, so using them as a delicious food resource helps to reduce their number. Continue reading

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Camels for Company

Jannene and Graham Cannard of Pichi Richi Camel Tours have given tourists the taste of bush tucker since 2006, with tourists given the opportunity to combine a camel ride with a three-course bush food meal. Jannene developed many of the recipes herself, and some are by local chef Bart Brooks. Sometimes the menu includes yabby, from their dams; other bush flavour ingredients include bush tomato, wattleseed, macadamia, quandong , lemon myrtle and wild lime. Continue reading

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The Well Travelled Chef

Like many successful chefs, Dannielle Murray first developed a love of cooking in the family home. From a very early age she learned that family and food were strongly linked and that preparing meals for your kin was a way of showing you cared for them. “The family, Mum, the aunties and the uncles, they were always great cooks and every time we sat down for a meal when I was younger, there was always family around. I remember cooking when I was a kid and thinking, ‘I want to be a chef when I grow up’,” and that’s exactly what Dannielle Murray did! Her passion has taken her from city to bush and back home again. Continue reading

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