belly continues with Sisters Rasela & Ilias

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Helloha splendid belly’s of the Shire. Sister Rasela here in the belly kitchen today straight out of the fields of Yelgun and into the studios of our clean and comfy community radio station to nibble you through the next two hours of delicious radio.

It’s been a huge weekend for the Byronshire and all its people. If you made it to Splendour then chances are you’re feeling a bit like me ….. totally elated and slightly deflated, for what goes up must come down. We were certainly super charged up at the Bayfm phone charging stall one of our greatest fundraisers, all weekend providing a vital service for the community, travellers and wanderers alike and then of course just the ones who needed to come in and feel like they were at home for a minute amongst the wild energy a festival like that brings.

If you weren’t splendouring and you’re clean and dry then I hope your weekend was delicious none the less. Sun is shining weather is sweet … lets see what’s on the belly menu today.

We’re going to start with a trip to Mavis’s Kitchen nestled at the base of Mt Warning Wollumbin, one of my favourite places on earth to be. There’s a certain kind of magic to be found in these parts that I haven’t tasted in many other places I’ve been.  Mavis’s Kitchen  in particular holds a special place in my heart because they literally pick the garden to make the dishes on the menu and the owners Charlie and Peter have a strong passion for all things local as we will find out as Charlie Ebul chats openly to us about life on the ranch. I feel very blessed to have had the opportunity to talk to Charlie because they don’t do many interviews or in fact any kind of advertising, it’s pretty much a word of mouth scenario but he totally fell for the idea of spreading the love across the community radio airwaves and stopped work in the garden to have a chat with me last Wednesday.

Following that we’ll be welcoming Paul Crebar into the cooking pot and he’s an incredible member of our community with a strong desire to make the world a better place and is putting those thoughts into action round the Shire … see paper.

Interview to follow -

Honorary bellysister Dan Jupiter chats to the Sonoma market manager whilst travelling through California last month and has given me the interview so that I may share it with you. The Sonoma market is a vibrant bustling market in the centre of the town plaza.


El Pueblo de Sonoma was laid out in the standard form of a Mexican town, centered around the largest plaza in California, 8 acres (32,000 m2) in size. This plaza is surrounded by many historical buildings, including the Mission San Francisco Solano, Captain Salvador Vallejo’s Casa Grande, the Presidio of Sonoma, the Blue Wing Inn, the Sebastiani Theatre, and the Toscano Hotel.

In the middle of the plaza, Sonoma’s early 20th-century city hall, at the plaza’s center and still in use, was designed and built with four identical sides in order not to offend the merchants on any one side of the plaza. The plaza is a National Historic Landmark and still serves as the town’s focal point, hosting many community festivals and drawing tourists all year round. There are approximately thirty restaurants in the plaza area, including Italian, Irish, Mexican, Portuguese, Basque, Mediterranean, Himalayan, and French. It provides a central tourist attraction. It is also the location of the Farmer’s Market, held every Tuesday evening from April to October.

Interview to follow -

Sonoma is a historically significant city in Sonoma Valley, Sonoma County, California, United States, surrounding its historic town plaza, a remnant of the town’s Mexican colonial past. Today, Sonoma is a center of the state’s wine industry.

The region of Sonoma was originally the home of Native American Coast Miwok tribes as well as the Pomo people and Wintuns. Many of the Native Americans still remain, even after seven changes in government since the Spanish first explored and took over the region.

Sister Dan also recorded an interview I think I’ll call Dan’s Dates. He discovers, eats and asks about dates …

Interview to follow.

We may even hear a piece from our own Byron Market to compare if we have time before the belly buzzer goes off.


Description of MOLE as discussed with the date man -

Mole is one of the most representative dishes of Mexico, especially for major celebrations. Ninety-nine percent of Mexicans have tried at least one type of mole. The dish enjoys its greatest popularity in central and southern Mexico, but simpler versions of mole poblano did make their way north. However, northern versions are far less complex and generally used to make enchiladas.

The consumption of mole is strongly associated with celebrations. In Mexico, to say “to go to a mole” (ir a un mole) means to go to a wedding. Mole has a strong flavor, especially the dark ones and is considered to be an acquired taste for most. This has spawned another saying, “en su mero mole”, which means something like “one’s cup of tea”

Mole poblano contains about 20 ingredients, including chili peppers and chocolate, which works to counteract the heat of the chili peppers but the chocolate does not dominate. It helps give the sauce its dark color, but this is also provided by the mulato peppers. This sauce is most often served over turkey at weddings, birthdays and baptisms, or at Christmas with romero over shrimp cakes.

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