September 5, 2013
Leo Schofield AM with Sandra Tiltman

Leo Schofield AM with Sandra Tiltman

Friends of the Australian Ballet have an entertaining evening planned when the two acclaimed theatre workers will be presenting their insights and stories from both sides of the ballet footlights.

Leo Schofield AM – How I got over Opera and learned to love Dance.  Renowned as one of the great arts practitioners in this country, Leo was born in Brewarrina, a small town literally back of Bourke. The first live theatre he ever saw was a production of Princess Ida at the old Theatre Royal. Although he saw performances by the Borovansky Ballet, opera was his major passion, but gradually he came to enjoy dance. Leo has co produced the first tours to Australia by The Paris Opera Ballet, The National Ballet of Cuba, the Hamburg Ballet, Opera and Symphony Orchestra and the first full tour by the Bolshoi Ballet.  He has just announced the first ever tour to Australia by American Ballet Theatre.  Leo has been a director of the Melbourne Festival and the Sydney 2000 Olympic Arts Festival.

Andris Toppe – Variations on a Career in Dance.  Andris is a dancer, choreographer and teacher who has travelled the world in a career encompassing classical ballet, contemporary dance, cabaret films, opera, puppetry, television, theatre and ice skating.  He was the personal coach of Torvill and Dean, working on all their world tours between 1985 and 1998, plus Ballet Master and Company Manager for various ballet companies.

Join Leo and Andris on Wednesday 18 September at 7pm in the Waterfront Restaurant, Circular Quay West. $50 per head includes wine and canapés.  For bookings: Friends of the Australian Ballet 9252 7322  or  www.fab.org.au/events.aspx

Sandra Tiltman    Photo:  John Pond



September 5, 2013

DSC00010Fresh from the pristine islands of New Zealand, the Ikana Easy Steam GreenshellTM Mussel range, was introduced to Australians only last year. Unique to New Zealand, they are one of the healthiest, most delicious, gourmet super foods available, combining the freshness of organically grown GreenshellTM Mussels with the gourmet delicacy of steam cooking.

Made with freshly prepared, chef inspired sauces, free from artificial flavours and colours, they are lightly blanched then snap frozen to lock in the flavours and goodness. They are packed in ʻeasy steamʼ trays which means they can be microwaved and cooked from frozen in just 5 minutes, perfect if unexpected guests pay you a visit.

Coming in two delicious sauces of White Wine & Cream and Soy & Ginger, I always have trouble deciding which I like the best. I thought the best solution was to just serve both of them, either with rice or pasta. My dinner guests were amazed that the mussels came from a packet instead of fresh from the fish shop.

Sandra Tiltman  

PHOTO:  John Pond