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Below is the CWA’s tried and tested scone recipe.\u00a0 I will put audio of Yvonne’s tips online soon. <\/strong><\/p>\n \ufeff<\/p>\n <\/strong><\/span><\/p>\n <\/strong><\/p>\n <\/strong><\/p>\n <\/strong><\/p>\n <\/strong><\/p>\n <\/strong><\/p>\n <\/strong><\/p>\n <\/p>\n a tray of genuine CWA show-stopping scones<\/p><\/div>\n <\/strong><\/p>\n <\/strong><\/p>\n <\/strong><\/p>\n <\/strong><\/p>\n <\/strong><\/p>\n <\/strong><\/p>\n <\/strong><\/p>\n <\/strong><\/p>\n <\/p>\n CWA SCONE RECIPE<\/strong><\/span><\/p>\n lngredients<\/p>\n 3 and 1\/2 cups self raising flour <\/p>\n <\/p>\n <\/p>\n Sift all dry ingredients into large bowl. This recipe can easily be doubled.<\/p>\n Recipe courtesy of Rita & Yvonne<\/p>\n Yvonne encourages young country women to get in touch with the CWA.\u00a0 She says it exists primarily to fight for issues of importance to rural women.\u00a0 There are offices in most towns.\u00a0 This<\/a> is the NSW website.\u00a0 And if you’d like to learn more CWA recipes there are two cookbooks.<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n THE NORTHERN RIVERS REGIONAL FOOD CELEBRATION<\/strong><\/span><\/p>\n This<\/a> is a link to information about the Northern Rivers Regional Food Celebration at the Lismore Show, a.k.a. the North Coast National, one of the oldest shows in Australia.\u00a0 As agriculture changes, so do the country shows.\u00a0 Most show classics will be on in Lismore, but so will a big tasting and learning food event, showcasing the diverse production of this area.\u00a0 It will be over 3 days, Thursday 20 to Saturday 22 October.\u00a0 It will include two stages with master classes, cooking competitions and demonstrations, and growers talking about their produce.. Some of the foods to be represented will be macadamias, stone fruit, beef, pork, native bush foods, dairy, cheeses, coffee, beer and wine.\u00a0 Lots of scone and morning tea masterclasses with the CWA, lots of smells and tastes of the bush, including classes with Australia’s only one hatted Aboriginal chef, Clayton Donovan from the Jaaning Tree.\u00a0 And Gavin Hughes will do whatever Leah asks him to.\u00a0 AND there is a happy hour and tastings at the end of each day.<\/p>\n <\/p>\n <\/p>\n BELLY BULLETIN<\/strong><\/span><\/p>\n Voiceless, the animal welfare campaigners, are joining Choice the consumer association in efforts to stop chicken suppliers advertising that they use no hormones.\u00a0 Hormones have not been used in chickens in Australia since the 60s, and the claim leads consumers to think the chickens are more naturally grown, says Voiceless.\u00a0 Producers say they have to keep using this claim as Australians still think many chickens are grown with added hormones.\u00a0 So – no hormones are added to any\u00a0 chooks in Oz – concentrate on the rest of the small print.<\/p>\n The Unity Festival is happening in Murwillumbah this month, this year it is starting with a Foodie Friday evening event of music and tastings, Friday 21 October, 6 til 10 pm.\u00a0 Saturday 22nd is a day of celebrating diversity through the food, music and dance of India, Africa, the Philippines, Indonesia, the Torres and South Sea Islands, and Aboriginal communities. Noon til 10 pm,\u00a0 both events at the Murwillumbah Showgrounds check it out at www.unityfestival.com.au<\/a><\/p>\n Are you a top baker?\u00a0 Do your friends follow you with a plate and a spoon, just in case?\u00a0\u00a0 Then enter the Mullum Farmers Market\u00a0 bake-off.\u00a0 There are 4 categories, sweet, savoury, vegan and under 18.\u00a0 You need to get to the Mullum Farmers Market on Friday 21 October to enter and buy your ingredients, and take your creation to the market on 28 October for judging and the chance to win $575 worth of market vouchers as prizes.\u00a0 Maybe do a trial version and bring it to bayfm, we will give you feedback.<\/p>\n If you run a food business and you would like to learn all about turning it into a tourist drawcard, check out the Tourism Symposium that Southern Cross Uni is holding in Lismore from this Sunday 16 October.\u00a0 It will include a workshop on Tuesday 18 by Mark Gleeson, who used to just have a deli at the Adelaide Central Markets and has now apparently turned them into a tourist destination with his interactive food tours.\u00a0 Mind you, every visit to Adelaide the markets have always been my preferred first and last destination in Adelaide, they are fab.\u00a0 www.tourismsymposium.com.au<\/a><\/p>\n The Sydney Crave food festival continues all month if you are heading that way.\u00a0 One interesting type of event is the pop-up dinner, many in warehouses, private houses, gardens, and other locations kept secret until the last moment.\u00a0 Secret chefs, dress ups…I love the lost city of atlantis dinner where you get a free drink if you dress as a mermaid.\u00a0 And the one night gathering of winemakers and oyster growers at the Opera House. And the V and S ball – vermentino wine and sardines of course.<\/p>\n The winner of the first Australasian world sandwichship has just been decided and it\u00a0 is a chip buttie – or a baguette filled with hand cut fries, rocket and nasturtium leaves by Melbourne cafe owner Matt Wilkinson, of Pope Joan Cafe.<\/p>\n <\/p>\n EDIBLE QUOTE<\/span><\/strong><\/p>\n Our edible quote today has nothing to do with food.\u00a0 It was a common saying of the much missed Michael Molloy, according to some people who I met at the packed out commemoration of his life.\u00a0 It is simply “what can I do to help”.<\/span><\/span><\/p>\n MUSIC <\/strong><\/span><\/p>\n <\/p>\n Salsa Celtica,\u00a0\tEl Sol De La Noche, from\tPutumayo Presents: Salsa Around The World<\/p>\n Markus Meier, Rope A Cowgirl, from \u00a0\tA Different Land<\/p>\n Gurrumul Yunupingu, Gopuru, from\u00a0\u00a0\tRrakala<\/p>\n Wildseed, Goose on the Loose\u00a0\u00a0 , from\tThe Speed Of Light<\/p>\n Meridional\t5:40\tWilliam Barton & Anthony Garcia\tDesert Stars Dancing<\/p>\n <\/p>\n Love and chocolate scones, sister T<\/p>\n","protected":false},"excerpt":{"rendered":" I had the studio full of delicious people today.\u00a0 We learned to make scones with Yvonne Scarrabelotti from the Country Women’s Association (“there are no secrets”, she kept saying, with a suspicious twinkle in her eye.\u00a0 So we had to give her a 3-way third degree, and she shared a whole lot of those non-secrets). […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[33],"tags":[223],"class_list":["post-1792","post","type-post","status-publish","format-standard","hentry","category-radio-show-posts","tag-scones"],"_links":{"self":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/1792","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1792"}],"version-history":[{"count":13,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/1792\/revisions"}],"predecessor-version":[{"id":1810,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/1792\/revisions\/1810"}],"wp:attachment":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1792"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1792"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1792"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"http:\/\/www.belly.net.au\/wp-content\/uploads\/2011\/10\/CWAscones_tray.jpg\" "\\"CWAscones_tray\\"")
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\n1 tspn baking powder
\n1 large tablespoon icing sugar mixture
\n1\/2 teaspoon salt
\n200 mls thickened cream
\n200 mls milk
\n100 mls water<\/p>\n
\nMix all wet ingredients together.
\nAdd to sifted dry ingredients in bowl.\u00a0 Stir with spatula until mixed.![\"\"](\"http:\/\/www.belly.net.au\/wp-content\/uploads\/2011\/10\/CWA-NSW.jpg\" "\\"CWA-NSW\\"")
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\nTurn out on to lightly floured surface.
\nKnead until smooth and combined.\u00a0 Mixture should be soft but not wet and sticky.
\nPat out to approx. 2cm thick.\u00a0 Cut out with scone cutter.
\nPlace on greased or sprayed scone tray.
\nBrush with mixture of milk and small amount of cream.
\nBake in pre-heated oven at 180 degrees C until lightly brown and sounds hollow when tapped.
\nCool on wire rack.<\/p>\n![\"\"](\"http:\/\/www.belly.net.au\/wp-content\/uploads\/2011\/10\/cwa-cookbooks-1-2-hcover.jpg\" "\\"cwa-cookbooks-1-2-hcover\\"")
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