KIMBO THE ROOCH

February 10-12

COONAWARRA VIGNERONS ASSOCIATION PETANQUE

CLASSIC CLASH COONAWARRA PISTE MEMORIAL AVENUE

February 11-12

SOUTH EAST COUNTRY MUSIC ASSOCIATION - STREAMLINE BAND

MOUNT GAMBIER & DISTRICT RSL

BOWLS CLUB MOUNT GAMBIER

February 12

CLASSICS BY THE BAY PORTLAND FORESHORE

February 18

Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Place bread, in a single layer, on prepared tray. Drizzle over 1 tbsp oil and toss to coat. Sprinkle with cheese. Bake for 15-20 minutes or until the bread is golden and crisp. Set aside to cool. Separate croutons. Meanwhile, heat remaining oil in a frying pan over medium-high heat. Cook bacon, stirring occasionally, for 5 minutes or until golden. Place sour cream, mayonnaise, soup mix and lemon juice in a small jug. Season. Stir to combine. Place lettuce, spinach, tomato, cucumber, chicken and croutons in a large bowl. Toss to combine. Transfer to a serving bowl. Drizzle over sour cream mixture and top with shallot to serve.

Garlic chicken noodles

400g dried thin spaghetti

2 tbsp olive oil, plus extra to serve

2 Chicken Breasts

2 zucchini, peeled into ribbons

1 baby fennel, shaved

1 garlic clove, crushed

Grated orange rind

Chopped fresh dill

Method

Cook the pasta in boiling salted water until al dente. Meanwhile, heat

1 tablespoon of the oil in a non-stick frying pan over medium heat. Cook the chicken for 5 minutes each side or until cooked through. Slice. Heat remaining oil in the pan. Cook zucchini, fennel and garlic for 1 to 2 minutes until soft. Toss with chicken, spaghetti, orange rind and dill. Serve drizzled with a little extra oil.