Today Srs T and B were having such a good time talking with the Director of the Byron Bay Writers Festival and the Northern Rivers Writer Centre, Jeni Caffin, that we ended up spending most of the show with her. It turns out that the whole staff of the NRWC (about 4 people who work enough for 20) are completely food obsessed – that explains all the great food events at the festival. And the way they make sure the many volunteers get tasty and healthy food on their shifts. And Jeni’s 19 year old cat wears a small tea cosy as a hat right through winter – who knew?
The 2010 Festival will include breakfasts lunches and dinners with writers, a cooking workshop with the Red Lantern’s Luke Nguyen, a book launch by popular local food writer Victoria Cosford, and plenty of sessions that touch on food, especially “Eat me: writing food, glorious food” on the Saturday. Jeni’s advice is to look out for these authors : Monica Trapaga, Ramona Koval, Luke Nguyen, Victoria Cosford, Juanita Phillips, Joanna Savill and Simon Marnie.
Go to the Festival site for author biographies and details of all the events.
And of course here’s the eggplant tart – a tartless tart, well tested by everyone at the writers centre, guaranteed to work and be delicious.
Jeni's glamorous cat, Perfect Tiger, recommends wearing a stylish tea cosy in winter
EGGPLANT TART
For a round tart made in a dish about 8 inches across and about 2 inches
deep you will need approximately:
3 medium eggplant;
2-3 large brown onions;
a little balsamic vinegar and sugar to taste to caramelise the onions
a large cup of grated parmesan;
herbs to taste, whatever you like, I use basil and parsley
olive oil with crushed garlic in it, to taste
Cut the stem end off and slice the eggplant in 5mm widths lengthways,
discarding the first skin slice on each side. Brush both sides with garlic oil
Put baking paper or alfoil down and grill each side till lightly golden and
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Cook the onions, balsamic and sugar slowly till caramelised. Lightly grease your tin
Lay the eggplant slices, overlapping to fill gaps,
Put caramelised onion, cheese and herbs mixed in between each layer of eggplant
Press down firmly each layer of eggplant. Last layer should be eggplant slices
Bake in moderate oven for 45 mins, allow to cool down to eating temperature
before putting a plate on top and inverting it.