followed the lead of Hamilton and after two seasons, seemed a winning formula. Adding a second concert in 2014 to add Naracoorte to the “tour” schedule was an innovationthat became a fixture in the tour schedule. “It was important for two reasons,” Jennie said. “To allow people from the rest of the region to enjoy the orchestra but also financially it does help.” The inaugural Naracoorte Town Hall concert was a sell out and a standing ovation. As with most community based projects, money would always be the challenge and Jennie Matthews, whose husband Tom Dermody handles the orchestra’s finances, was looking to find a major sponsor for the orchestra to alleviate some of that financial pressure. In its inaugural year, a Country Arts SA grant, city council funding and a Stand Like Stone Foundation donation allowed the dream to become a reality but new solutions have had to continually be sourced. Paying Angus, who has been generously working at mate’s rates, purchasing instruments, marketing and publicity all cost money and that remains a challenge. The enthusiasm of Angus and artistic director Jennie Matthews and the Limestone Coast Orchestra players, a group that swelled to 70 in the second season, and everyone is now jest keen to get an eighth season completed after 2020 and 2021 proved somewhat of a bust. The generosity of the Mount Gambier City Band cannot be underestimated in the scheme of things, allowing the orchestra to rehearse at its purpose built hall – there is nowhere else the orchestra could access that many chairs, music stands and the appropriate space. And the band’s secretary Craig Wood, also access a National Volunteers Grant to ensure they could purchase the extra seating and stands. “It was all so serendipitous,” Jennie said. Access to the Adelaide Symphony Orchestra’s library in a 2014 brokered deal also helped immeasurably with costs. The regionwide appeal of the orchestra sees a good injection of players from outside Mount Gambier – with players from Mumbannar, Naracoorte, Penola and Millicent over the journey, with specialist holes sometimes plugged by Warrnambool and Hamilton
musicians. And while there are music teachers in the Limestone Coast Symphony Orchestra, it has certainly been an eclectic mix including a farmer, a car salesman, a bus driver, a stock agent, forestry worker and a swag of school students. Hopes are high, the 2022 season will return to as normal transmission as possible, including the popular gala performances. The orchestra normally rehearses during Term 2 of the school year with a concert at the end of June. It comprises strings, brass, woodwind and percussion sections. Musicians of all ages who are interested in playing can contact the orchestra at enquiries@lcso. org.au String players are especially encouraged as the string section is the very core of an orchestra. LOOKING TO 2022: (Above top right) Sisters & violinists Angelica and Tiana Pietrafesa
Zucchini & mushroom pasta 4 large zucchini 250g dried pappardelle pasta 1 tbsp extra virgin olive oil 250g button mushrooms, sliced 1 brown onion, finely chopped 2 garlic cloves, crushed 3/4 cup Cooking Cream 2 tbsp chopped fresh thyme leaves 1/3 cup finely grated parmesan Method Using a vegetable peeler, cut zucchini into ribbons. Place zucchini ribbons in a colander. Cook pasta in a large saucepan of salted boiling water following packet directions. Pour pasta into colander, over zucchini, to drain, reserving 1⁄2 cup cooking liquid. Return pasta and zucchini to pan. Cover to keep warm. Meanwhile, heat oil in a large frying pan over high heat. Cook mushroom, stirring occasionally, for 4 to 5 minutes or until golden. Transfer to a plate. Reduce heat to medium-low. Add onion. Cook, stirring, for 3 to 4 minutes or until softened. Add garlic. Cook for 30 seconds or until fragrant. Stir in cream, reserved pasta cooking liquid and half the thyme. Simmer for 2 to 3 minutes or until mixture has slightly thickened. Season with salt and pepper. Return mushrooms to pan. Cook, stirring, for 2 minutes or until heated through. Stir in half the parmesan. Add pasta and zucchini to pan. Toss gently for 2 minutes or until heated through. Serve pasta sprinkled with remaining parmesan and thyme.
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