African extravaganza

Immerse yourself in this vibrant production

A cultural experience like no other, Cirque Mother Africa is a vibrant and highly entertaining blockbuster production which treats global audiences to the incredible vibrancy, positivity and cultural excellence of the African continent through mesmerising stage performances and artistic talent.

And the good news is this pulsating performance is bound for Mount Gambier’s Sir Robert Helpmann Theatre on Wednesday, May 10, at 7.30pm.

Cirque Mother Africa features the world-renowned African troupe, consisting of 26 performing artists from a variety of African countries, including Ethiopia, South Africa, Kenya and Tanzania, with performers including acrobats, dancers, percussionists, musicians, and contortionists.

The troupe treats you to a 90-minute awe-inspiring show,

Slow cooked Mediterranean lamb

1 tbsp extra virgin olive oil

2.7kg leg of lamb, excess fat trimmed, fat scored

2 brown onions, sliced

2 red capsicum, deseeded, thickly sliced

4 garlic cloves, thinly sliced characterised by colourful traditional African attire, highenergy, acrobatic acts, and humorous comedy , to the backdrop of an authentic original soundtrack for each act.

It’s been described as The Lion King on steroids as the heartbeat of Africa pulsates throughout this jawdropping show as the musicians and artists transport audiences to the breathtaking continent of Africa.

The show is a cultural experience like no other, suitable for all ages, races, genders and backgrounds as audiences experience the authentic cultural heartbeat of Africa live in concert.

125ml (1/2 cup) white wine

375ml (1 1/2 cups) Massel Chicken Style Liquid Stock

8 sprigs fresh thyme, plus extra to serve (optional)

3 fresh or dried bay leaves

400g can baby roma tomatoes

80g (1/2 cup) pitted kalamata olives

Fresh parsley leaves, to serve

Method

Preheat oven to 130C/110C fan forced. Heat a large flameproof roasting dish over high heat. Season the lamb and cook, fat side down, for 10 minutes or until starting to turn golden. Turn and cook for a further 5 minutes. Transfer lamb to a plate. Drain all but 1 tbs fat from the pan. Add the onion and capsicum and cook, stirring, for 5 minutes or until softened. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the wine and simmer for 5 minutes or until reduced slightly. Add the stock. Return the lamb to the dish. Add the thyme and bay leaves. Cover the pan tightly with baking paper and then foil. Roast for 6 hours or until the lamb is tender. Increase heat to 180C/160C fan forced. Add the tomato to the pan. Roast, uncovered, for 40 mins or the lamb is golden and the liquid is reduced. Stir through the olives and scatter with parsley and extra thyme. Serve with crusty bread.

Financial blueprint ready for public comment ahead of June council meeting

Investing in community infrastructure and services whilst reducing financial pressure on households are key drivers of Glenelg Shire Council’s draft $59 million 2023/2024 Budget.

The draft Budget and associated Fees and Charges are now available for viewing and feedback until 5pm Friday 26 May.

The comprehensive document outlines expenses and service provision for the next 12 months, including a $10.6 million capital works program to deliver on priority projects and community infrastructure. This includes more than $3 million in local road works and bridge renewals, $200,000 for recreational upgrades such as playgrounds and $200,000 for footpaths, drainage and carparks.

A number of carry forward community projects are also included in the draft Budget, including the Alexandra Park redevelopment and stage 2 for the Cape Bridgewater Master Plan works.

“This is a Budget that aims to build a sustainable financial position in the years ahead whilst following through with priorities that were identified in the Council Plan. A great deal of work has been completed by Council officers to find cost savings and this is reflected in this draft document,” said Mayor Cr Scott Martin.

“Regrettably the cost of living is significant to everyone at this time and Council is not immune. The delivery of our of services pose some significant financial challenges, with increased fixed costs such as fuel, utilities, technology and business improvement total well over $2 million dollars whilst rate cap income will be capped at $845k.

“This highlights the challenge to Council to ensure we deliver our services and facilities to the community at the same level, even though the costs to do this has increased far more than what the rate cap permits.

“However, we are committed to reducing further financial pressures on households where possible.

Council considered the introduction of the food and garden organics collection service, however felt that the additional cost to residents of approximately $85 p.a. for the annual service garbage charge was not appropriate at this time.

“This service is not mandated until 2030 and Council will continue to search for funding opportunities to offset the costs to ratepayers in the interim.

“The Budget has also allowed for the transition from Aged Services for a period of time, however this will be dependent on further discussions with government bodies.”

The overall rate for general, commercial and primary production rates has increased by just under 3.5% for the 2023/2024 financial year.

“The decision on the rate cap was guided by independent advice from the Essential Services Commission (ESC) recommending a cap of four per cent – in line with the Consumer Price Index,” explained Cr Martin.

“However, the Government set the rate cap 0.5 per cent below the ESC’s recommendation, taking into account the cost of living pressures facing rate payers.”

Cr Martin invited the community to submit their feedback on the draft budget.

“Critical to the process of getting this Budget right for our community is for you to have your say and provide feedback,” he said.

“Your ideas do have an impact, and you can even choose to present your submission to Council confidentially in person as part of the submission process in June.

“We look forward to receiving your feedback over the next month as part of the consultation period.”

Copies of the draft 2023/2024 Budget and 2023/2024 Fees and Charges are available for inspection at any of Council’s Customer Service Centres, or online via the YourSay Glenelg website.

Budget submissions must be submitted no later than 5pm on Friday 26 May 2023. Alternatively, budget submissions can also be submitted via post and addressed to:

• The Chief Executive Officer Glenelg Shire Council PO Box 152 PORTLAND VIC 3305

Submissions on the draft budget will be heard on 6pm Tuesday 13 June.

Cream cheese apple cake

125g butter, at room temperature

100g (1/2 cup) caster sugar, plus extra 3 tsp for sprinkling

2 eggs

1 tsp vanilla extract

225g (1 1/2 cups) self-raising flour

75g (1/2 cup) plain flour

160ml (2/3 cup) milk

410g can Coles pink lady apples slices, drained, roughly chopped

410g can Coles pink lady apples slices, drained, roughly chopped

Filling

250g cream cheese, chopped, at room temperature

70g (1/3 cup) caster sugar

1 tsp vanilla extract

Method

Preheat oven to 180C/160C fan forced. Grease a 22cm (base) springform pan and line the base with baking paper. To make the filling, use electric beaters to beat the cream cheese, sugar and vanilla until smooth. Set aside. Use clean beaters to beat the butter and sugar until pale and creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Sift the flours together. Fold in half the flour mixture, then half the milk. Fold through remaining flour mixture and remaining milk. Spoon 2/3 of the batter into the pan and smooth the surface. Dollop the cream cheese mixture over the batter and use the back of a spoon to spread into an even layer. Top with the apple. Spoon the remaining batter on top and spread out evenly. Sprinkle with combined extra caster sugar and cinnamon. Bake cake for 40 minutes or until risen and golden brown. Set aside in pan for 15 minutes. Turn onto a wire rack to cool. Serve.

Sweet pork quesadillas

1 tbsp extra virgin olive oil

1 brown onion, chopped

300g pork mince

2 tbsp dark brown sugar

3 tsp ground cumin

1 tsp ground coriander

1 tsp smoked paprika

400g can black beans, drained, rinsed

1 cup grated tasty cheese

8 flour tortillas

80g baby spinach

Fresh coriander sprigs, to serve

Lime wedges, to server

Method

Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until golden. Increase heat to high. Add mince, sugar and spices. Season with salt and pepper. Cook, breaking up mince with a wooden spoon, for 4 to 5 minutes or until browned. Add beans. Stir to combine. Set aside. Preheat sandwich press. Sprinkle 1 tablespoon of cheese over hot sandwich press. Arrange a tortilla over cheese. Top with one-quarter of the mince mixture, one-quarter of spinach and 1 tablespoon of cheese. Cover with a tortilla and sprinkle with 1 tablespoon of cheese. Close sandwich press. Cook for 2 1/2 minutes. Transfer to a plate. Cover with foil to keep warm. Repeat with remaining cheese, tortillas, mince mixture and spinach to make 4 quesadillas in total. Cut quesadillas into quarters and serve immediately with coriander and lime wedges.