Kelly Lowdon knows her way around the kitchen and has a passion for inspiring others to get creative with their cooking. She shares her passion through these amazing summer recipes.

Food blogger Kelly Lowdon loves to entertain family and friends all year round, yet in summer with hot nights and amazing seasonal produce, she has inspiration in abundance.
Living in Jan Juc with her husband and three children, Kelly found that her passion for creating amazing food at home was more than just a hobby.
Kelly decided that she needed to share her creations with the world, so she launched her blog, My Beach Kitchen, a little over a year ago. My Beach Kitchen is filled with inspiring recipes, stunning images and a light hearted approach to cooking.
Amazed with the positive response and strong following Kelly threw herself into the world of home wares and is thrilled to launch her first, limited edition range this summer. The My Beach Kitchen range is made up of enamel serving ware and wooden chopping boards and spoons. The range has been designed locally in Torquay, is unique in its design and comes in a range of coastal inspired colours.
The process of designing, creating and launching this incredible range has come with some lessons: Kelly’s advice is to “be patient, don’t rush and take time every now and then to step back and look at where you are at, where you have come from and if you are headed in the right direction”.
Kelly knows that throwing a beautiful long lunch or a dinner with friends can seem overwhelming, but it doesn’t have to be. Here Kelly shares her top tips and a few of her favourite summer recipes.
• On warm nights, keep the food simple! Guests will be happy with a simple fare, finger food served in the garden, sparkling drinks and savoury bites.
• Set up a pretty table with lots drinks and glasses, which will help keep the party flowing and guests hydrated on hot days.
• Use buckets and interesting containers filled with ice to keep dips and other cold products fresh.
• When thinking about summer entertaining, think light, alfresco style dining. Use fresh, local, seasonal produce whenever possible.
• If you’re having a formal sit down affair, always set your table early – that way if you’re running behind when your guests arrive you will always look organised.
• If you’re having a backyard party set up tables in different areas, drinks in one area, desserts in another. This will encourage guests to roam and mingle.
• Create ambiance with lots of fresh flowers and when the sun goes down make use of candles or paper lanterns. A string of backyard lights also creates a fun relaxed vibe.
The My Beach Kitchen range is now available to purchase directly from the website or at local stockists.
For more information about the range or to find a stockist please head to mybeachkitchen.com.au, @mybeachkitchen and facebook.com/mybeachkitchen.

HALLOUMI AND ASPARAGUS SPEARS
INGREDIENTS
12 asparagus spears, ends trimmed and cut in two
300 g halloumi
Extra – virgin olive oil for brushing
½ tsp each dried chili flakes
Pinch of sea salt
To serve: fresh mint leaves and lemon wedges
METHOD
1. Take the haloumi and slice to approximately the same length as your asparagus spears. Thread your asparagus onto your skewers, alternating with your haloumi. Set aside.
2. Heat a char-grill pan (or barbecue) over medium-high heat. Brush asparagus and haloumi with olive oil and char-grill, turning occasionally, until haloumi is golden and asparagus is tender (3-4 minutes). Scatter with chilli, fresh mint, drizzle with extra olive oil, and serve with lemon wedges.

ROSEMARY CHICKEN SKEWERS WITH SAFFRON DIPPING SAUCE
INGREDIENTS
1 kg skinless chicken thighs
1 tsp sea salt
1 tsp ground cinnamon
½ tsp ground cardamom
¼ tsp cayenne pepper
¼ cup lemon juice
¼ cup olive oil
½ tsp saffron threads
16 rosemary sprigs or wooden skewers
Dipping Sauce
200 g natural yoghurt
½ cup sour cream
1 tbsp. lemon juice
2 tbsp. chopped fresh mint
½ tsp saffron thread (soaked in a little hot water)
METHOD
1. Cut chicken into even sized pieces (about 2cm). Place in a bowl with the remaining ingredients and toss to combine.
2. Thread the chicken onto the skewers (if using rosemary make sure they are fresh straight pieces) and place aside.
3. To make the dipping sauce whisk together the yoghurt, sour cream, juice and mint. Place in a serving bowl and top with pre-soaked saffron threads.
4. Cook the chicken skewers on a barbecue or a char grill pan for around 10 minutes or until cooked through and golden all over.
5. Serve on a platter with your saffron dipping sauce.

VERTICAL PEAR SALAD
INGREDIENTS
50 g (1/2 bunch) rocket, trimmed
Handful snow pea tendrils
50 g piece Parmesan, shaved
40 g (1/3 cup) walnut pieces
2 tablespoons chopped fresh chives
1 to 3 (about 300g) ripe pear (depending on how many pears you wish to assemble
DRESSING
2 tbsp. olive oil
1 tbsp. apple cider vinegar
Salt & pepper to taste
METHOD
1. Take your pears and cut then into three even sized pieces. In the base of the pear, carefully hollow out a small section, where your salad will sit. For the middle layer, carefully cut a ring out of the centre. Leave the top layer as is.
2. For your salad combine all your ingredients in a bowl. Mix dressing ingredients together and lightly dress your salad, just before you are ready to assemble.
3. To assemble your pears, carefully fill the bottom layer of your pears with the salad, gently place the next layer on top and fill with more salad. Gently pop the last piece of your pear on top and serve.
NOTE: This salad is a bit of a balancing act, but it is well worth it for the wow factor!

ROASTED HAZELNUT, CITRUS AND SUMMER BERRY CAKE
INGREDIENTS
7 eggs
¾ cup caster sugar
⅓ cup caster sugar
150 g finely ground roasted hazelnut meal
½ cup desiccated coconut
Finely grated zest 2 oranges and 1 lemon
FOR THE TOP
1¼ cups cream, softly whipped
1 cup homemade lemon curd (optional)
1 punnet fresh raspberries
1 punnet fresh blueberries
½ punnet fresh strawberries
Icing sugar, to dust
METHOD
1. Preheat the oven to 170°C. Line a 22 cm spring form tin with baking paper.
2. Separate the eggs and put the whites and yolks in two separate large bowls.
3. Beat the egg yolks with the ¾ cup of caster sugar until very thick and pale. Stir in the nuts, coconut and all the zest. The mixture will be very thick.
4. Beat the egg whites until frothy then gradually beat in the ⅓ cup of caster sugar until thick and glossy. Use a large metal spoon to stir a large spoonful of the egg whites into the nut mixture to loosen it. Gently fold in the remaining egg whites in 3 batches.
5. Pour the mixture into the tin and smooth the top. Bake for 40 minutes or until the cake pulls away from the side of the tin and is golden and firm to the touch. Set aside to cool.
To assemble: Spread a layer of lemon curd on the top of the cake. Next dollop the cream over the top and spread evenly. Scatter over the raspberries, blueberries and strawberries and dust with icing sugar.

SUMMER SEMIFREDDO
INGREDIENTS
8 egg yolks
250 g caster sugar
250 ml (1 cup) passion fruit juice (see note)
Scraped seeds of 1 vanilla bean
Juice of 1 lime
300 g double cream
150 ml pouring cream, lightly whipped
Pulp of 2 passion fruit, plus extra to serve
METHOD
1. Whisk egg yolks in an electric mixer until pale and fluffy (5-7 minutes). Meanwhile, stir sugar, passionfruit juice and vanilla seeds in a small saucepan over medium-high heat until sugar dissolves, then simmer until syrupy (4-5 minutes) and add to egg yolks with lime juice, whisking continuously until mixture is cold (5-6 minutes).
2. Combine creams in a bowl, whisk until soft peaks form. Fold into passionfruit mixture, fold in pulp, spoon into an 8cm x 22cm plastic-lined rectangular cake tin, smoothing top (there may be mixture left over), freeze overnight until firm. Slice thickly and serve with extra pulp spooned over.
3. Note To extract passionfruit juice, process pulp in a food processor, then strain through a sieve (discard solids). Eighteen passionfruit yield about 250ml juice.

WATERMELON, BASIL PUNCH WITH WATERMELON ICE
INGREDIENTS
½ seedless watermelon, cut into chunks
1 tbsp. white wine vinegar
Ice cubes, gin, soda water and basil leaves, to serve
BASIL SUGAR SYRUP
110 g (½ cup) caster sugar
Handful of basil leaves
METHOD
For the watermelon ice, place half your watermelon in a blender and blend until smooth. Strain, then pour into ice cube trays of your choice. Freeze.
For the basil sugar syrup combine 250 ml water and sugar in a small saucepan over medium heat and stir until sugar dissolves. Bring to the boil, then remove from the heat. Allow your syrup to sit for a few hours so the basil flavour infuses into the syrup. You can store your syrup in an airtight container or jar until required.
Next place your watermelon, vinegar and 60 ml basil sugar syrup in a blender and puree until smooth. Strain your liquid into a pouring jug.
Fill a glass, jar or even half a watermelon that has been hollowed out into a punch bowl with a few pieces of your watermelon ice. Fill a third full with your watermelon mixture, top up with soda water, gin to taste and top with fresh basil leaves.

By ALANA MITCHELSON

Fearing for his life, Rasoul Omid was forced to flee Afghanistan, leaving behind his beautiful wife and three children after his family home was attacked.
Eight members of his family were killed in that one night. Some of his siblings were abducted and he has never seen them again.
Rasoul had been working as a senior liaison officer for a United Nations agency in the department of disarmament, demobilisation and reintegration. He also served as a civilian personnel officer for the International Security Assistance Force.
His Western-affiliated positions coupled with his Hazara ethnicity put Rasoul at risk. Rasoul had witnessed the genocide of many Hazaras in his community.
His family lived in Helmand, a Taliban stronghold where US and UK forces were based.
Rasoul described the province as the most insecure, violent and dangerous. There were many extremist, radical and fundamentalist groups and, unlike in other Afghanistan regions, in Helmand Hazaras, like Rasoul, were a minority group.
He began receiving death threats and warnings from Pashtuns tribal leaders, who were supporters of the Taliban along with other terrorist groups. But it was the cold, targeted attack on his family that steered him to extremes; to flee the country in 2009.
After crossing the border to Pakistan, Rasoul was smuggled to Malaysia, Dubai and later Indonesia over a period of two months, after which he would spend the next three long years of his life in a refugee camp.
“The Indonesian refugee camp conditions were worse than a prison for criminals,” he said.
“The police and government there was also not good.
“It was very difficult to be separated from my family for such a long time. As a father, a husband, as a human being. It’s not natural.”
The day that Rasoul was granted a visa, he described as the best day of his life. He felt free.
“It was an unknown situation,“ he said.
“I didn’t know much about Australia. But I had strong aspirations for my children’s future.“
Only after another year of waiting was Rasoul’s family at last granted sponsorship to join him in Australia.
The family of five is now happily living in Highton. Rasoul’s children Arman, 10, Maysam, 7, and Roya, 6, are already thriving at school and love playing soccer, taekwondo and going swimming.
“There is a strong Hazara community in Geelong. Most Afghanistan refugees here are Hazara,” Rasoul said.
“There are many cultural activities and festivals we can celebrate together.
“We want to forget the past. We are Hazaras. And we are all Australian.”

For Dorota Schoebel, her journey from Poland to Germany and later Australia has been one of many ups and downs: of family strength, loss and courage.
Dorota was born in Zgorzelec near the Polish-German border. She moved to the big city Wroclaw and studied at university while working as a translator.
In time, Dorota found that the job wasn’t challenging her enough and since she was fluent in German, she crossed the border, where she soon met her husband Dieter. But Dorota still found it difficult to find satisfying work.
“One of Dieter’s cousins visited us from Australia one day. The family had immigrated after the war to establish a new life in Australia. They brought us magazines and calendars filled with beautiful Australian nature and wildlife,” she said.
“It was wonderful to hear their stories and it was always my dream to go to Australia.”
And so the couple decided to make the move themselves.
Dorota found that once she had two sons, Oliver and Julian, playgroups became a great way to form friendships with other Geelong West mothers. She finds Australian culture very relaxed although sometimes misses the European lifestyle.
“My entire family are in Poland and it’s difficult to stay in touch. I really miss them,“ she said.
“I recently lost my husband of 17 years. He was diagnosed with a late stage of lung cancer last November and died in June, so it’s been a struggle. I have support from some of my husband’s side of the family and some close friends.
“I’m involved with the Polish White Eagle Club where I can meet other members of the Polish community in Geelong. I’ve also started volunteering at Australian Multicultural Community Services and I’m looking forward to working with other people my age who are new to the country.”

Dah Dah Poe was 12 years old when she arrived in Australia six years ago.
All she knew was the English alphabet and basic words like ’hello’, ’yes’, ’no’ and ’thank you’.
Dah Dah was born in a refugee camp at the Thailand-Burma border. While very young at the time, she still remembers life at the camp.
“We would get food from the jungle and get to school by walking,“ the 18-year-old recalled.
“The teachers were so mean. It was so bad I used to cry to my mum to come to school with me. So when I came to Australia I was very shy in the beginning.“
The Corio resident was enrolled in school within one month of her arrival in Geelong. It was a lot for a 12-year-old to take in.
She was intially accompanied to classes by a translator but only once a week. She was lonely.
Fortunately for Dah Dah, there has been a strong Karreni community at her high school, with many who had similar experiences growing up at the same refugee camp.
“Geelong is a really multicultural area. Seeing how many people there are from other countries has given me a lot of confidence,“ she said.
“Joining in activities like volleyball and badminton have helped me with making more friends.“
Dah Dah has just completed her year 12 and is feeling relieved. She hopes to become either a chef or a Fort youth worker where she can help other young people with the challenging transition of moving to a foreign country.

The grounds of a Queenscliff church manse host a magnificent confluence of gardening and art. JOHN VAN KLAVEREN tours the handiwork of Kerrie Lingham and Charles Gallacher.

IT WAS a love of gardening instilled by both grandmothers that inspired Kerrie Lingham to establish her eternally evolving seaside environment.
Working with a few previously established trees, Kerrie and fellow Uniting Church minister Charles “the forced labour” Gallacher created a garden both productive and ornamental.
“I love gardening and I love hospitality and the garden allows me to put the two together,” Kerrie says.
The pair moved into the Queenscliff Point Lonsdale Uniting Church manse, a classic red-brick residence with a prime position on the Queenscliff foreshore, 17 years ago.
“There was a fig tree, a lemon tree and a peppermint tree already here and they crop prolifically each year,” Kerrie says.
“But other than that it was mainly just grass.”
Built in 1930, the magnificent period residence predates contemporary green design with a huge underground brick-lined water tank built-in underneath, known as a bottle well, cut into the limestone and fed from the roof.
Using her farm upbringing for inspiration, Kerrie worked with Charles to incorporate traditional fruit and vegetable production and recycled art along with some more-modern techniques.
A no-dig garden bed is fringed with a fence made from rescued rusty farm fencing wire. Pea straw bales have created a raised garden, with bean plants embedded in the straw.
A pair of wicking beds, built up from a carpet base and layered with scoria, shade cloth, foil, soil and compost, are self-watering, with the moisture wicking up through the layers.
Kerrie makes extensive use of pots and raised beds to plant a wider variety than the high-PH sandy lime soil would normally allow.
Charles utilises his artistic techniques and recycled items to fashion various sculptures, including a ball and a large bowl, along with old car leaf springs and fan covers.
A frog pond is a recent addition, under a nesting box aimed at attracting birdlife that still seems to prefer the houses eaves, Kerrie laughs.
But the rosellas and honeyeaters, along with bees and other insect life, are all welcome, even if they help themselves to some of the produce occasionally.
Succulents have been grouped under the peppermint tree and a blue-themed garden takes up a handy space at the rear near an external garage.
Little pathways of brick and pebbles link the varied aspects of the garden.
Producing quince, limes, oranges, apples, herbs, rhubarb, artichokes, capsicums, eggplants, tomatoes and spring onions, Kerrie and Charles also do a lot of preserving and pickling.
The produce is generously shared, along with the garden itself, as part of the church and wider community. The garden was opened earlier this year along with five others around Queenscliff.
“People love being out here,” Kerrie says.
“A garden is great for wellbeing; it’s more than just the physical health, it’s also psychological.
“There’s abundance here but not just of produce but also love, smiles, even sadness if it’s appropriate.”

Words: John Van Klaveren Picture: REG RYAN

IF THERE’S any musical genre that can claim to be world music, it’s reggae.
The happy rhythm with its messages of love, peace, equal rights and justice is immediately familiar to everyone, mainly thanks to the dearly departed Bob Marley.
But a group of reggae-loving Geelong musos is bringing the infectious beat to the city through newly-formed World Reggae Jam.
The proponents hope to engender a reggae renaissance with a number of impressive practitioners clubbing together under the WRJ banner.
And now they have just the place to do it: a new community arts hub, Kubu Studio, on the western fringe of central Geelong.
The musicians from Australia, Africa, Brazil and Indonesia have united to bring reggae music to Geelong in a family-friendly environment.
The Jam has already played at two gigs featuring Rastafarian favourites, originals plus some African, Brazilian and Indonesian reggae.
One of the driving forces behind the united group, Candice Feuerring says, it’s more a lifestyle than an event, with food, children’s activities and a great community vibe all important aspects.
“We really want to make this into a regular event so people can embrace reggae and perhaps apply it in their own lives,” Candice explains.
Typically, World Reggae Jam holds a Nyabinghi drum circle led by Afrobeat’s Janine Rew, AKA Neeni-Tuti, one of Australia’s leading African drum exponents.
Afrobeat, which Janine founded in 1998 after a trip to Africa, is now one of the longest running and first female-owned-and-operated African drumming businesses in Australia.
Janine became fascinated with African rhythms and subsequently studied traditional percussion and dance under renowned master teachers from West Africa for 12 years.
A graduate in interpersonal communications, group processes and facilitation, Janine says the opportunity to connect African rhythms and group processes, transformation and community-building was obvious.
“Even for those who can’t read a note of music, think they don’t have a rhythmic bone in their body or believe it will be too far out of their comfort zone, African drumming unlocks the key to increased self-esteem, creativity, teamwork, communication, and overall health and wellbeing,” she says.
The World Reggae Jam collaborative features talented musicians who have played in Australia and overseas at notable venues, events and festivals.
With its fluid line-up, World Reggae Jam includes Candice as lead singer, Brazilian bass player Jahwise Elie, Indonesian singer Gito Redward and Senegal’s MG Kalonji.
“Most of the World Reggae Jam musicians are based in Geelong and surrounding areas, so we really wanted to bring the positive message of reggae to our local community,” Candice says.
“We want to showcase Jamaican reggae and conscious original roots music, spreading a message of unity, respect and peace.”
Kubu Studio is a new hub for artists musicians, photographers and film makers offering a venue and exhibition space.
Director Emma Bottomley says the studio acts as a bridge between cultures to foster international artistic exchanges.
“We want to make Kubu a magnet for the arts, for musicians, photographers, film makers, a whole creative community,” Emma says.
“Kubu can be a music venue, an exhibition space, an international exchange, a platform for creative people of all hues to showcase their work.”

Words: John Van Klaveren Picture: REG RYAN

ELENI Anastasopoulos is making a wish.
But the object of her wish is less for herself than it is for others.
The Leopold teen reached the national final of Miss Australia International 2016, with judging held in Sydney in November.
But the focus of her campaign was the fund-raising efforts she organised in support of Make A Wish Foundation
Eleni says she entered mainly as a vehicle to continue her community work, with her fund-raising efforts focussed on Make A Wish Foundation.
She held make-up parties and high teas as part of a series of fund-raisers for Make A Wish.
“I’ve been supporting them for two years now,” Eleni says.
“It’s about working with the community and fundraising more than anything. It’s less about the person and more about making a difference.”
November’s event was Eleni’s second successful pageant, having reached the finals of Australia’s Miss Teen Galaxy previously.
She raised $14,000 for Make A Wish Foundation to win the quest’s Miss Teen Charity Australia at the 2014 national finals.
“I like to do a different quest each year and learn different skills and meet different people,” Eleni says.
She decided to take on the quests deliberately to overcome a lack of confidence she felt in public situations.
“I’ve enjoyed dressing up since I was a little kid but I never had the confidence to go out, or meet new people. It was a weak point. I pushed myself toward it.
“Entering the quests means I had to find the courage to go up on stage, to do the swimwear section, to do the gowns section.”
Eleni says coaching on how to walk while making eye contact with an audience had helped her prepare for going on stage in a large auditorium.
“The support I received made a big difference, both professionally and from my family and friends.
“My Mum has been right in my corner and the rest of my family and friends have been by my side the whole time.
“I don’t think I would have been able to do it by myself, it was really out of my comfort zone.”

JOHN VAN KLAVEREN immerses himself in the electic decor of Heather McFarlane-Kolb’s Villa De Mar.

LITTLE pieces of the world fill bayside Villa De Mar.
It’s a far cry from when Heather McFarlane-Kolb first moved into the two-storey red-brick Drumcondra house, occupying a prime position on the waterfront.
“The place was pretty empty when I first moved here,” Heather reflects on beginning life with late husband Othmar.
Some 30 odd years later the home is filled to the brim with items of interest, curiosity and rarity.
Heather’s Austrian-born husband liked to visit family in his homeland often, with the trips also taking in a variety of interest-points along the journey. The travel bug has since continued for Heather.
“I’m not sure I’m a collector,” she smiles.
“I think I’m more of an accumulator.”
But there is no doubt Heather has an eye for the quirky, unusual and odd, as well as good taste in the artistic, the well-designed and the eclectic.
“It makes you feel good about your surroundings. It’s like going on a holiday every time I come back to the house,” Heather philosophises.
Indeed, moving from room to room evokes completely different flavours, from Indian-themed upstairs dressing room to the Austin Powers movie memorabilia in the shed-cum-garage.
But the strongest influence is Heather’s own unusual background, pieced together gradually as she grew up on a dairy farm but spending copious amounts of time at her great-uncle and aunt’s Airey’s Inlet property.
While understanding that she was adopted, it was only later in life that Heather discovered her birth father was from north-west Pakistan, near the Afghan border.
It explains, Heather concedes readily, her predilection for the oriental and sub-continental, including a Buddhist shrine in the entry.
But her antecedents have by no means defined her as Heather points out porcelain collections, delicate embroidery and elaborate wood carvings.
“Some items were bought at auction, some in op shops and markets, some are centuries-old pieces like the French period furniture,” Heather indicates.
Part of the collection is an appreciation for the artistry of the many handcrafted and hand painted pieces, a stark contrast to the cheaply manufactured items so freely available in our culture.
But that’s not to say popular culture has been eschewed entirely – Heather’s shed contains an equally eclectic array of pop art, movie memorabilia and the weird and wonderful, such as the ultimate garage fridge disguised as a Mobil petrol pump.
With roller doors installed at either end, the linear garage also houses a Bentley and a BMW, although neither are Heather’s usual drive.
“I can appreciate having the opportunity to collect such a variety of pieces,” Heather says.
“Not only do they hold a lot of memories but they embody the personal touch that I think we have lost to a large extent.”
The opportunity came about by way of worked in an almost a wide a variety of roles, from nurse to researcher, fashion designer and property developer.
Heather even wrote a dissertation on falls prevention, accepted for publication in a respected international nursing journal. Part of her travels included a stint as an exchange student in Michigan in the US.
While property development was largely the province of her late husband, Heather has taken up the baton, building a retreat in bushland in Lorne called The Qii, meaning energy inspired by nature.
It means her travels have gravitated more to the Great Ocean Road for now but Heather promises she still has more accumulating to be done.

Stars shine in the night sky – and sometimes among us as well.
And this summer edition of Geelong Coast (GC) is full of these stars; people just like us who shine for all sorts of reasons.
It’s a veritable galaxy of local faces with stories to tell, pasts to recount and futures to write.
GC covergirl Georgia Chara is the traditional type of star, shining brightest in the dramatic arts.
Georgia tells Emily Iannello about her growing portfolio of work on screen and stage, stretching all the way from TV’s Wentworth to the ABC’s Ricketts Lane and beyond.
But despite her success so far, Georgia remains a Geelong girl to the core.
“Geelong is great,” she enthuses to GC.
In another corner of our galaxy, Rasoul Omid stars in a very different lifestyle.
After fleeing the violence of Helmand, one of the most dangerous provinces of Afghanistan, Rasoul is forging a new life with his wife and three young children in suburban Highton.
He wants to share his story with GC readers,
“We are Hazaras. And we are all Australian,” Rasoul says.
In another part of our starry sky, Grovedale’s Lynden Smith shines on through captivating landscape photography.
Rising before the sun to capture the morning’s early light falling across the region, Lynden’s images frame local landmarks in their greatest glory.
“Nature has a way of presenting itself,” he explains to GC.
“It’s all about capturing that magical moment.”
And for GC, it’s all about capturing our local stars, however they glimmer.
Happy reading.

Tony Galpin
Managing editor

Local wine producer Santa & D’Sas draws on its Italian heritage.
Co-owner and winemaker Matthew Di Sciascio worked two vintages at wineries near his family’s village, Capoposta, in the mountainous Abruzzo region of Italy.
Wine is integral to every Di Sciascio family meal, Matthew says.
“Life’s all about family, so sitting around a table and sharing good food is a large part of that.
“For me, wine is food. It’s part of the meal in the same way you squeeze lemon over fish or sprinkle cheese on pasta.
Matthew recommends prosecco as this summer’s “bubbles”.
“Around the world it’s become more popular than champagne. Our non-vintage prosecco is perfect for the festive season and our 2015 Rosato is simply summer in a bottle.”
Matthew’s weighty, powerful 2013 ‘Graal’ pinot noir is sold in a limited run of 1.5-litre magnums as an ideal wine for Christmas lunch.
Matthew highly recommends it as an accompaniment to Christmas staples like ham or roast turkey with cranberry sauce.
More information about Santa & D’Sas is available at santandsas.com.au.

Geelong College offers academic, music and boarding scholarships for entry into Years 7 to 11 each year.
Scholarship applications open in November 2015 with tests and auditions in February 2016 for entry into 2017, so you need to plan ahead.
Special scholarships, such as the Howard Hitchcock Visual Arts Scholarship are offered cyclically so it is always a good idea to visit geelongcollege.vic.edu.au to see what is available.
Geelong College is excited to be able to offer the Howard Hitchcock Visual Arts Scholarship this year.
“The design and creative arts are a very prominent part of our curriculum,” acting principal Roger Smith says.
“We have very good success in the top arts and design competitions, and many students have been selected for exhibitions.
“We are confident that we could support just about any student who’s creative and talented in this area,” Mr Smith says.
All scholarship applicants sit the test to give the school an understanding of their general aptitude.
“It’s easier said than done, but try to relax during the test,” Mr Smith said.
“Students should be themselves – write an essay the way they usually would, or play their instrument the way they normally play.
“We’re looking for well-rounded individuals, people who will bring something to the community as well as benefitting themselves.”