Bellarine Independent 05/08/2011 | Star News Group Local News, Sport, Entertainment

Page 23

Finally Friday

Collision course BY ERIN PEARSON RECORDING Children Collide’s new music video left little room for modesty, according to front man Johnny Mackay. The singer and guitarist parted with his formerly longblonde hair and donned face paint for the emotive shoot to back Loveless, the band’s latest single. Mackay said the concept for the video came to him “in a dream”. “My hair wasn’t keeping me warm much anyway but it did take me a while to get used to it,” he laughed. “I went from long hair to no hair in the clip, which also has me wearing clown makeup. “I had reservations about it in the beginning but it’s turned out really well. It’s all about feeling loveless.” Melbourne-based Children Collide played its first gig on Halloween (31 October) of 2006. Two years later its debut album, The Long Now, featured on Triple J radio. A few months later the tracks were featuring on Friday night football broadcasts and on video games. The band’s second album, Theory of Everything, hit number five on the ARIA charts on debut in 2010. Children Collide have also

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Scary: Children Collide made its debut on Halloween five years ago. found a place on the Australian festival circuit alongside acts such as Hilltop Hoods, Eskimo Joe and The Butterfly Effect. Mackay said Children Collide’s popularity had progressed considerably since the

three-piece band first stepped out on stage in front of a handful of people. “It’s been small steps every day but we’re seeing the rewards now,” he said. “We’ve been through a lot

internally and personally, too, so I don’t think that much can stop us now. “I could have a real job but I’m glad this is my job.” Children Collide plays The Bended Elbow this Friday.

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2. Add the remaining oil and increase the heat to medium-high. Add the garlic, ginger and lemon grass. Cook for 1 minute, stirring.

INGREDIENTS (SERVES 4) > 1 tbs oil > 4 Spicy Pork Gourmet Sausages (aromatic fennel & mild chilli) > 2 garlic cloves, crushed > 2 tsp finely chopped ginger > 2 stalks lemon grass (white part only), finely chopped > 2 tsp brown sugar > 1 tbs fish sauce > 500g butternut pumpkin, peeled, cut into 3-4cm chunks > 1 lime, juiced > Steamed rice, to serve

method

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ingredients

READER’S RECIPE

1. Heat half the oil in a large saucepan over a medium heat. Lightly brown the sausages. Remove and set aside.

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3.

Add the coconut milk, kaffir lime leaves, brown sugar, fish sauce and 100ml of water. Bring to the boil. Reduce the heat to medium-low. Add the pumpkin and sausages. Cook for 15 minutes.

4. Remove the sausages and cut into large chunks. Stir the sausages and lime juice through the curry. Top with torn coriander leaves and serve with the rice. Variation: For a great kids’ meal, replace the pork sausages with chicken sausages and omit the kaffir lime leaves.

by R Phillips of Belmont

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For your chance to win a yummy cake to the value of $20 from The Cheesecake Shop send your recipe to: The Geelong Independent (marked “Recipe”) P.O. Box 407 Geelong 3220 or email: advertising@geelongindependent.com.au (Subject: Recipe)

The Independent, Friday August 5, 2011

35


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