A winter wonderland

Riddoch Arts & Cultural Centre reopens family space

The Wonder Room has returned to the Riddoch Arts and Cultural Centre, reopening at the weekend, offering a creative space for children and families to enjoy over winter.

The Winter Wonder Room will offer a children’s gallery and activity space for children aged 4 to 12, focusing on shape, colour, movement and creation.

The inaugural Wonder Room was trialled over summer this year and saw more than 3000 visitors engage with the space, demonstrating the importance of having a free and accessible place for local families and visitors to explore their creativity.

Acting manager Riddoch Arts and Cultural Centre Ben Kilsby said indoor activity was highly sought after in Mount Gambier during winter.

“We’re proud to be offering this free activation program in the heart of our CBD during this period,” Mr Kilsby said.

The Riddoch Arts and Cultural Centre team have created a space full of interesting and colourful activities to celebrate what makes winter in Mount Gambier special, encouraging children to roleplay, imagine and explore a range of hands-on or sensory-based activities.

Programming officer Emma Telford said there was a variety of creative activities, including musical storytelling, papercrafts, interactive rain displays, a giant puzzle painted by local artist Pippin Ellis, frog craft stations, a cosy cubbyhouse, selfie spots and more. Pippin, who has previously exhibited at the gallery and had an artist-inresidency at the facility, was thrilled to take on The Wonder Room project.

“I collaborate and stay in touch with the Riddoch Art Gallery and their staff reached out to see if I would like to collaborate on painting a giant JigSaw for their wonder room,” Pippin said. “The local Mens Shed created a beautifully designed giant JigSaw that I could paint my design onto.

“The Wonder Room has a theme that is a little bit of winter whimsical in my eyes. With that in mind I designed the artwork to represent a giant stamp with a camping teapot and magical fairy mushrooms on the front. With the thoughts of writing letters by the open fire drinking hot tea in the middle of winter conjured in my mind.”

Being part of a creative space designed specifically for children has been a labour of love for the

One pot mexican rice

2 tbsp extra virgin olive oil

Beachport based artist.

“Not only is having a creative space and being exposed to art a crucial part of young people’s development it also nurtures their imagination and self expression,” Pippin said. “The space of The Wonder Room gives the local community of Mount Gambier somewhere to come together and share in play and creativity. The space is accessible and engaging for all young people and is a safe space to explore and have fun.”

The Winter Wonder Room will be a haven from the cold at the Riddoch Arts and Cultural Centre from until Sunday, October 15.

The Winter Wonder Room will be accessible during opening hours on weekdays from 10am to 5pm and weekends from 10am to 2pm. Entry is free.

200g small swiss brown mushrooms, halved

1 red onion, cut into wedges

1 red capsicum, cut into strips

1 yellow capsicum, cut into strips

355g packet Old El Paso Chilli and Garlic Mexican Rice Kit

425g can black beans, drained, rinsed

1/2 cup grated tasty cheese

1 avocado, sliced

1/3 cup fresh coriander sprigs

50g fetta, crumbled

Lime cheeks, to serve

Method

Heat oil in a large, deep frying pan over medium-high heat. Add mushroom, onion and capsicum. Cook, stirring occasionally, for 5 minutes or until lightly browned. Transfer half of the mushroom mixture to a bowl. Cover to keep warm. Add the rice and spice mixes from kit to mushroom mixture in pan. Stir to combine. Add sauce from kit with 1 1/2 cups water. Bring to a simmer. Reduce heat to medium-low. Cook, stirring occasionally, for 10 minutes or until liquid has just absorbed. Stir in beans. Sprinkle with tasty cheese. Cover. Cook for a further 3 to 4 minutes or until cheese melts. Top rice mixture with reserved mushroom mixture, avocado, coriander and fetta. Serve with lime cheeks.