Banana Bread

(or, "YOU'VE NEVER EATEN WHAT???")

Before a chance taste of it in my bedroom a few months ago, my friend Damian had never eaten banana bread before. Before she came to Australia at the end of last year, she also had never eaten dumplings, risotto, ice cream sodas, mi goreng, or even a pumpkin before.
There is probably a few other things we fed her that she said "what the fuck is this" to that I can't think of. She was also quite fascinated in learning about all the different things I can't eat because of being a coeliac.

For all fairness, before I met Damian I had never had partaken of, nor heard of a sandwich cake before (if you ever befriend a Swede and they offer to make this for you, PARTAKE OF IT!!! Damian's friends Stina and Karin came and made some vegan versions for our house and one especially for me with gluten free bread a month ago, I get cravings for it once a week now).
Damian was so amazingly stoked on any cake she had a piece of that I had made whilst she stayed at our place, especially of banana bread, that I couldn't resist but make a loaf for her especially for her bon-voyage. Damian left this afternoon to return to Gothenburg.

I have a few recipes that I use/mix up between when making banana bread, but decided to go with a variation that Alex and I have agreed on based on this one from theppk.com.
This recipe is very easy but we found the original to be a bit too sweet and "cakey" for our taste and have settled on this adaptation for less-fuss bananabread. It has had a history in our trials of being able to withstand many different combinations of gluten free flours, which is probably the ultimate test of my trust in a baking recipe. I also like this one ebcause it can get quite "bready" sometimes and is delicious toasted, and has an incredibley good crust.

I myself didn't get to partake of this batch as I had to work when everyone was being Damian's company for her last hours in Sydney, but I heard incredibley encouraging reports of its worthiness for the blogosphere (also it photographed well).

• 1 cup raw sugar
• 1/3 cup margarine
• 4 overripe ladys finger bananas, mashed
• 1 cup plain flour (gluten free generic mix)
  
• 1/4 cup self raising flour (this is a gluten free thing that I do, the original recipe shouldnt need the extra boost that gf flours often do)
• 3/4 cup chickpea flour
• 1/2 t bicarb soda
• 1/4 cup rice milk mixed with 1 teaspoon apple cider vinegar
• 1/2 teaspoon vanilla essence
• 1/2 teaspoon vanilla
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/2 teaspoon salt.

Cream the sugar and margarine, fold in the bananas and milk/vinegar mix and then the vanilla essense. Sift in the flours baking soda, salt and spices. Pour batter into a greased loaf tin and sprinkle extra sugar and cinnamon on top (this helps the crust to get all sweat and caramelised and rustic. it helps if you do this step before you put it into the oven but I forgot this time until the bread only had 15 minutes left) hour, and let cool and rest for at least half an hour before eating the fuck out of it.

Look at the crust! So crusty! So crusty it has an I ♥ D-BEAT tattoo!**








**sorry for the personal joke, another friend of ours who has an I HEART DBEAT tattoo left for Sweden today as well, on the same flight as Damian, and there was much discussion of his tattoo last night.

Make with Fruit

banana maple buckwheat pancakes with stewed apples and berries and their syrup.
for reference: we generally use this combination of ingredients for pancakes. apples were peeled and sliced thinly and brought to a boil with lots of sugar, a cinnamon stick, some nutmeg and whole cloves. berries thrown in at the end. a thicker syrup was reduced after taking out the fruit and putting in more sugar and boiling til suitable.

this was our contribution to a massive breakfast made by alex, ryan and myself for us and the swedes, for no real reason other than 'happy wednesday late breakfast'.

xo

Red Emma's Sausage Fest.

There's a couple of habits A and I have when it comes to cooking together.
Alex is really good at making use of all the spare/going bad veggies in the fridge (there's a lot of prolific dumpster divers living in MGTVLE, plus there's 7 of us and only one fridge) before they're totally uselessly expired. This sometimes frustrates me (because I really don't think we have to put EVERYTHING in one dish just cos it's there and the chances are that noone will use xyz thing before it's too late) but sometimes it works well, and it works especially well when we have a couple of "stock" meals that we like to make quite regularly that have very basic guidelines and lots of room to move with, so the meal can be as simple or as heavy as you like/require, based on the likelyhood of chucking out some old veggies.

Red Emma is a pasta dish that has incredibley loose rules. Which should be so, considering the dish's namesake, couldn't be more appropriate!
The "rules" for Red Emma are: at least one chargrilled red capsicum in the sauce. Hopefully the chargrilled capsicum is a stand-out feature of the sauce for the pasta, otherwise it's good to put in other red things (chillies and paprika and tomato paste are smiled upon!).

This version made use of a very intriguing vegetarian "roast sausage" I found in a asian grocery store on Marrickville Rd that seems to be made completely out of soy. I've found the sausages to be almost overwhelmingly pork-like (the only meat that really repels me unless it is in the form of salami) but it found it's place well used in this pasta sauce. I don't often get the chance to cook with sausage (most vege sausages are wheat laden) so felt a bit at a loss with these guys and took a chance for Monday night's dinner..

Fried the sausages (2 small sized sausages cut into circles) with lots of garlic and mushrooms, balsamic and tamari. added chillies, tomato paste and one large charred capsicum, skin peeled off. to make it more 'saucey' I added a thickening mix of cornflour and water, let the sauce come together and added a bit more tomato paste before throwing in a roughly chopped bunch of basil.

This turned out pretty well. Alex was impressed with my soy-heavy sausages' flavour and said in this sauce they smelled/tasted like Csabai sausage!! Which is disgusting if you think about it too long but is really impressive, suitabley european for miss Emma G.

Answer your cravings, They'll love you for it.

Lamingtons were made after Mandee wrote about her lamington cupcakes. I did the same thin as her except for I doubled the recipe and baked into a square tin. I'd been craving this treat for about 5 months and I was oh-so satisfied. Also feeding this uh, "national" cake to the two people I live with who come from Europe was pretty nice too, such a simple treat to be so impressive!

Phở.

props to my favourite domestic photographer and ex-housemate, caitlin molloy for snapping this pic in melbourne's footscray.
May the seed of your loin be fruitful in the belly of your woman

After lots of tom-foolery and suddenly deciding that we were hungry RIGHT NOW, it was concluded that Alex and I should partake in a meal that we've both only previously had part of a couple of times and had never made before. I had bookmarked this recipe from Cathy's Gastronomy blog before I moved to Sydney (and was living within shouting's distance of Footscary, sigh!) let it completely slip my mind until last night.

Totally forgetting having been told by my other ex-housemate Riva that this was a hard dish to attain authenticity of (and maybe she would find this attempt of Phở to perhaps be an insult), we went ahead. I made a couple of changes based on what we had around us/didn't have/it was too late to go to the asian grocer to attend to/woolworth's had run out of stuff, but damn if I didn't fool myself into wanting to dive into this beautifully subtle broth.

I onlh took a coupla quick outta-focus snaps before the batteries ran out and my tummy started calling child protection services for neglect.

So an editted version of the original recipe looks like this: (for extra laziness I have literally copy+pasted the recipe from it's original source, cutting out and adding what we did and didn't do!)

For broth

• 1 leek (leaves only)
• 1 brown onion
• 1 chunk of fresh ginger
• 5 star anise
• 2 Massel Chicken-style stock cubes.
  
• Water
• Soy sauce (Tamari for no Belly-drama!) to taste
  
• Sugar also to taste.

Heat water (about 10-12 cups, depending on how many your serving) with chicken stock cube in a medium-sized soup pot, leaving enough room for the ginger, onion and leek leaves.

Remove the outer layer of the onion and add it whole to the broth. Leaving the skin of the ginger intact, chop off the nubs and bruise using a mortar and pestle. Add to broth. Separate the leek leaves from the stems and add them to the broth along with five star anise “fruits.” Let the soup boil on high heat for 45 minutes to an hour, or until the onion and ginger have softened.

Once the onion and ginger have softened, discard the leek leaves. Add seasonings of soy sauce and sugar to taste. Continue to cook on medium heat for an additional 15 minutes.

For “meat”

• Vegetable oil
• 1 leek (stem only)
• 1 zucchini, sliced into circles
• 1 green capsicum, chopped into strips
  
• 8 oz. sliced mushrooms (any variety)
• Soy sauce (Tamari!)
• Black pepper
• Dried chilli flakes
  

While the soup is boiling, thinly slice the leek stems and chop the mushrooms and zucchini.

Saute the leeks with vegetable oil in a medium-sized pan until golden. Add the mushrooms and zucchini to the leek and oil mixture. Season to taste with soy sauce, chilli and black pepper.

Get your lover/partner/best friend/housemate/some guy you see to pull a puss face pose and enjoy.

Grab a bowl and fill it with noodles (banh phở - fresh flat rice noodles preferable) and the “meat” mixture. Pour some hot broth on top. To garnish, add fresh or steamed bean sprouts, onions, cilantro, lime juice, herbs (basil, saw tooth herb, etc.), hoisin sauce and chili sauce.

Taro Taro Taro

I'm not going to make excuses for not blogging.

Alex and Damian celebrated their birthdays at Coogee beach and I made a couple of offerings, one being a baked tofu cheesecake, and the other a HIGHLY experimental Taro Banana Coconut cake with Raw frosting (the cake was sugar fest. an absolute sugar fest).
Other food-gifts were vegan Honeycomb made by Kathy, a tofu and asparagus Toss by Louise and Alex made a soba noodle salad. Delcious.

Louise once said she was going to have an "extreme pot luck" where guests would be invited to cometo dinner and bring a dish that used either unconventional ingredients or methods or otherwise seemed kind of pointless. (Her example was a savory 'jellybean pie').
This cake may not be unconventional (it is based off of a Hawaiian recipe list I found whilst trying to figure out what to do with the taro) it was unexpected.
Flour free, lots of waiting for our frozen taro to get to mashing state, not sure whether or not we were cooking it right, also mentioning the idea of the cake to a few people tweaked some "huh?? wtf?" reactions to the concept.

Conceptual cake. Woah. Think about it. Cake concepts. Cake, as a concept. Fuck. Heavy.

Taro-Banana Coconut Cake

• 2 cups. hot peeled and cooked mashed taro
  (we used two pieces of frozen fresh taro that alex got from a asian supermarket. these took a while to cook until mashing state - its ready when kind of purpley)
• 2 bananas, mashed
• 1/4 cup melted nondairy margarine
• 1/4 tsp. each ground nutmeg and cinnamon
• 1 cup dessicated/shredded coconut
• 1/2 cup white sugar
• 1 cup nondairy milk
• 1/2 tsp. vanilla extract

Grease a shallow cake pan (we used a loaf tin, but this would make a lovely round cake. it may help to put this off until you've completed making the batter so you know what sort of volume you're dealing with. this cake doesnt rise, so if it's shallow it'll cook more thoroughly. i feel that the loaf tine depth was why we had a very moist cake, which we enjoyed a lot).
Preheat the oven to 180c (350f i think!).
Combine the hot taro with the melted margarine, mashing again as you work the two into each other.
Add the coconut, bananas and sugar, mix in well.
Then the cinnamon, nutmeg, milk and vanilla, beat all together for about a minute. We may have done a better job if we used an electric mixer but we don't have one Also it was 1am.
Pour into cake pan and bake for 45 minutes to an hour (or until firm).

I made a Raw "whipped cream" icing (my first time using a piping bag. didn't win) using the cream section of this recipe.
I have a lot of opinions about the whole 'raw-food' thing, so I got scoffed at by Louise and Al when making this recipe because I've had a history of scoffing at raw food (well. not the food, but diet. I am scared of cults) but as I used maple syrup not honey (for true-to-vegan purity) it became a cooked food because maple syrup is not raw!! Yay, I win, etc.
Fucking delicious, by the way. Made for good ice cream when kept in the freezer, or like a yoghurt with cereal the next day. Whee.

The post-digestion swim in Coogee was amazing and we did some great explorations into the rockpools, hanging out with hermit crabs, bigger crabs, molluscs and tiny fish.

POST SCRIPT: Pip keeps getting me to mention if the recipe is any good, because apparently the inclusion into my blag doesn't actually promise that it is a good recipe and you should try it.
THIS IS. Also, you'll note that my blagging is very sporadic and this is generally because I can't be bothered writing a recipe out for something I only kind-of enjoyed eating.
I enjoyed this cake, Alex enjoyed this cake, everyone at the potfuck enjoyed this cake (albiet, not as intensely was the enjoyment as my tofu cheesecake, but still, people did surprise faces and happy faces for this cake).
ALSO: I have no plan on sticking the "air-humping" tag onto just any ol' recipe, willy-nilly.
NILLY.

xoxoxoxoxoxoxox

Change of Address.

I have been eating but nothing terribly exciting.
The last week was spent saying goodbye and packing up and was pretty hectic.

Philippa made me some beautiful cookies to eat whilst we travelled for 9 hours north, back seats folded forward and crowded with everything I've owned in Melbourne that I hadn't discarded. An entire pantry's worth of flours and grains and condiments in towe, the cookies lasted until I woke up this morning in my new room.
It's interesting for me to enjoy food made specifically gluten free (ie. using gluten free flours) by people who aren't gluten free but are mostly just being very kind towards someone with an intolerance. I would probably be stumped making a cake with wheat flour these days, not instantly assuming certain adjustments to liquid/flour ratios required when cooking with GF flours or subsitutes.

Alex kindly kindly kindly gifted me a chocolate cake with rasberries he bought from Rowie's Cakes, a gluten and dairy free bakery that makes some egg free cakes and cake/pastry mixes in Marrickville, where our warehouse is.
I feel very spoilt and lucky whenever anyone takes wheat out of food that they are preparing and sharing with me, and it is an extra special treat to be able to eat a cake that has come from a store. Such a novelty, more than anything. Last trip to Sydney before moving here included a taste of a raw cake our friend Lawrence had in his fridge from Concious Choice. I became giddy at the event of that cake particularly.

SO here I am now, in Sydney town. For as long as we last, perhaps. Expect updates with food pictures soon, when they happen and everything is more unpacked and settled. I haven't dug out my camera yet, but it'll happen soon.

Banaspberry Pancakes

Gluten freedom is hard to have, hardest when it is forced upon you and you don't really want to accept it (in my case), but also half but also very brave to take on as possibly a sympathetic arm around a shoulder (in Alex's case when we cook together). There's a lot to consider and when you throw veganism into the mix sometimes its sort of like "why bother?".

we shall perservere.

Because that's what you do, y'know. Just go with it. Options keep opening up to people with gluten intolerances, more cafes and restaurants are providing alternatives, some have tkaen the option of not charging extra to provide for those who have dietary requirements and that is pretty awesome. Once upon a time, pancakes that I could eat (gluten free and vegan and not disgusting, thanks) and enjoy eating seemed quite far-fetched and a lot of wasted batter were chucked in attempts to make something that might do for particular cravings, at whatever hour of the day. For some reason, this seemingly simple dish baffled us. Was it because of the gluten free? Was it because of no eggs? we couldn't figure it out.

A very simple recipe from Tony Weston and Yvonne Bishop's "Vegan: Over 90 mouthwatering recipes for all occasions" sent us on the right trail. Their recipe gave us ideas for a very simple fail-proof formula for the vegan pancake, that is easily transferrable to gluten free flours, if you make the adjustments to liquid and flours as you see fit whilst combining.

2.5c SELF RAISING FLOUR + 2c MILK + SALT + LIME JUICE.

The recipe in the book says to cook them with rapeseed oil but as the idea of that seems just way too healthy for me, I tend to go with a dairy free margarine if I have it around in the fridge. Apologies for being a bit 'tradish'. This recipe makes HEAPS but sent us on our way.
The next trick was getting a handle on how hot the pan should be and how much oil/marg should be on the pan before/whilst cooking each pancake. Go with your instinct and like Pip's said: Remember to give the first pancake to the dog. Them's the rules. Which I don't 100% agree with, maybe because I don't have a dog - but I do have the powers of the deduction required to see what alterations need to be made after the first pancake if it isn't a success. and sometimes I'll eat anything, god damn.
The self raising flour is optional but offers a fluffly pancake and the aeration in the batter provided from the baking powder or bicarb or whatever seems to work in favour for the gluten free flours I use. It's easy to go without, for a thinner pancake, but I'm already using margarine to cook them with, so I'm going to stick with my nostalgia, thankyouverymuch.
I'll make a goddamn crepe when I feel like it, but these are banana and raspberry pancakes for lovers who are not concerned with risking diabetes or belly-expansion.

FOR FUCK'S SAKE:

1 cup buckwheat flour
1 cup plain flour
1 heaped teaspoon baking powder
1 healthy pinch of salt
1.5 cups rice milk mixed with 2 teaspoonse apple cider vinegar and left to curdle
.5 cup sugar
1 teaspoon vanilla essence
1 overripe banana
and as many frozen raspberries as we thought seemed to be reasonable

Combine flours, Baking powder and salt.
In a seperate bowl mash your banana (the riper, the easier to do this. my favourite trick is to pre-mash the banana whilst it's still in it's skin by gently squeezing it from either side till the firm fruit becomes (he he he) a floppy phallus and then peeling it into a bowl and finishing it off with a fork.
To the banana, add the vanilla essence, curdled milk+vinegar mix and sugar.
Make a well into the flour mix bowl and combine well. Add more flour or milk as you see fit, if necessary. When you're happy with the consistency, throw in the raspberries and fold.

I feel like I need to stress the importance of coverage with the oil base you're using in the pan for this recipe. I've had way too many "scrambled" pancakes to not be paranoid. When melting the margarine into the pan, make sure you're oiling up the whole pan and not just spots. When you're happy with the coverage and the heat of the pan, its time to get to work.
Ladle out the mixture into the pan (I like to see how far one batch of batter can go and do half-ladles of it and tip the pan from side-to-side to spread out the batter), when bubbles start to surface, this is when i start lifting the pancake, so we know it's time to get going.
The second side of the pancake should take about or even less than 2 thirds of the time it took to get the first side cooked, depending on taste and heat variables.
It's good to be careful not to burn the pancakes but too much urgency can weild a mushy inside pancake, which can be tastey but is not what you should be aiming for.

This should make a moist pancake that you can taste the banana from (some vegan banana pancake recipes ignore the flavour of the banana and use the fruit solely as an egg subsitute which I find disappointing) and are completely deserving of the impending heart attacks that Alex and I are likely to suffer from if we keep up the marg/sugar kick. If we hadn't spread the batter on the pan and left them thicker they would have been quite delightful as pikelets, but we were pancaking.

Festivus Bird.

Or: FUCK YOU MOTHER FUCKAZ I GOT 2xTOFURKEY WITHIN 3 DAYS OF EACHOTHER AND Y'ALL IS JUST JEALOUSES.
Or: I shouldn't write food-blog posts whilst thinking about listening to Wu-Tang Clan because the echo-effect of being hip hop isn't actually as reflective of bringing the mother-fucking ruckus (ain't nuttin to fuck with, etcetera).

Tofurkey of the Festive Season #1:
Prepared quite hastily (well, considering that it is a recipe that requires resting over night, i did it pretty chaotically) for Fjorn's birthday pot luck (other contributions to the luck included: olive loaf and coffee scrolls - from Ruth, a curry yum from Sam, salad by Tim and Fjorn herself provided some delicious chickpea stuffed mushrooms from the grill!) - to the stuffing I added cranberries for festive charm or some shit. Mostly because I had intened to probide a cranberry sauce but napping happened instead.
Fjorn's birthday is the 24th of December which makes her Jesus' totally cooler and more-legit twin. The pot luck was on the traditionally (like, according precisely to the episode of Seinfeld that it comes from - information I collected from WIKIPEDIA, TELLER OF TRUTHS) celebrated date of Festivus. For the rest of us.


Tofurkey of the festive season #2:
At Mgtvle, the warehouse my partner and friends live in - in Sydney. Alex had bared witness and ploayed an integral part to the creating of the tofurkey we celebrated winter in Anglesea with in July and had prepared the 'tofu mold' for this bird before I got to Sydney to help finish it off with stuffing, basting, etcetera.
I have little doubt that we're going to make this roast a off the cuff thing tradtion very soon considering I only checked the recipe for cooking times and how to make the cornbread (which I pretty much disregarded in both cases) for stuffing.
Despite being a quite involved, messy and slow cooking recipe, it has become really easy for this to be made based purely on instinct and taste. I realise whilst writing thist post that this was roasted 1 year exactly from the day I first roasted this kind of tofurkey. December 26th, the day of boxes.
We charred it a little on the skin - this bird has a crispy beancurd 'skin' that was marinated and thrown over the top of the roasting tofu halfway through it's time in the oven- because we got a little distracted and excited about the deep frying machine that has recently surfaced at Mgtvle. I have no shame in this fact: I HAVE WANTED TO HAVE A DEEP FRYING MACHINE SINCE I WAS 15 YEARS OLD. Now, I am pretty young, so this is only 5 years ago but still. I am so excited and bouncy.
It's a bit tricky to decide how to slice and transfer the bird from dish to plate elegantly. Here served with sweet potato chips (deep fried). The alterations to the stuffing were carrots in place of celery, and the addition of flat beer with the stock.
Another difference between these two birds were the variables of herbs and stock put into the tofu mould, the kind firm tofu used in either (I can't tell you what Alex used because I wasn't there. I know he didn't have "chicken" stock and that his tofu felt different to the stuff I used on the 23rd) also that Alex left the bird in the mold in the refrigerater for at least 48 hours longer than I did (I only had mine in over one night) which I think spoke for much in terms of what kind of texture we got from the bird.

It took me forever to re-surface the link from which I first decided to make this kind of tofurkey over a year ago, but I found it originally from, and adapted it from here: at What Do I Know? by Kathy - who adapted her recipe from a popular one at VegWeb. I made the bean curd skin from inspiration taken from Bryanna Clark Grogan and what I did was basically just get a sheet of dry bean curd skin, soak it in a watered-down warm version of the marinade we gave to the rest of the bird and wrapped the top of the tofu-lump with it after it had been in the oven for a little over half it's roasting time.

I really wish I'd taken photos of the FUCKING LOVELY Apple & Strawberry custard crumble Alex made for me (with a short crust base that blows my gluten-freed mind) as well as the Veganomicon feast that Louise made for a bunch of us on Christmas Day as well.

Louise made for desert following the bird, a cake based on the Brooklyn/Boston cream pie cupcakes from VCTOW using wheat flour that I should not have partaken of. hehe.

November 15th: Sydney Food Not Bombs

Every fortnight (more or less) around 4.30pm at the Martin Luther King Mural on King Street, Newtown, a FoodnotBombs group brings a feast of free vegan food from the Jura Books kitchen to share with anyone hungry, curious, or otherwise inspired. The group works very hard the night before, dumpster diving for beautiful produce to cook with and braving dumpster juice and getting stanky. Unfortunately most of the time when I've made trips to Sydney, it's been on weekends when Food not Bombs was not happening or we were otherwise too busy to attend the cooking or servings. Also is a shame is that the group doesn't have a constant momentum as such yet, from what I can gather, and when Sophie and I came along to help with the cooking on the 15th (the serving was ging to be cancelled but prevailed!) it was just Soh, Jason and I at first, but we were later joined by a few other helping hands.
Nonetheless we were able to contribute a massive 5 dishes for the "masses" including 2 soups, a pasta dish, a warm bean salad and a fruit salad. Sophie has yet to blog about the expedition we made together to Sydney this time so I am liberating her photos that she sent me...

YOU TOO CAN CLEAN THE KITCHEN, COMRADES! Jura books is fantastic and their bookshelves have little notices on them telling the anarchists to please keep the books in order, that anarchism does not = chaos and stuff. Cuties. What you see is two pots of the same soup (winter veg dealie), and two pots of (not gf - did not have any, was well behaved) pasta for Marius's dish. The other soup was a pumpkin and fennel dream that Jason made. Thats me with the dinosaur left-arm action.

Sophie and my's Warm bean salad was amaaaazing. Boiled green beans, cherry tomatoes, celery, grated beetroot and carrot, and cashews. the dressing was the hit on this one, i can't remember what i did besides fivespice and oil and sugar but it was really lovely and understated

Marius' past dish. The sauce was ginger, garlic, mushroom and soy sauce with corn starch (good for keeping down the urges!) to thicken. Everyone went pretty wild about this one

Chillin' @ Jura.


Came home to MGTVLE that night to Louise making a raw pie. Despite how I generally feel about raw food (it's more about how I feel about the raw food DIET and the 'guru's and such things - see this video for more information) this pie was really lovely and Louise delighted in us guessing what made the texture of the pie filling and gave it its flavour adn colour. The base was almonds and straberries and coconut. The filling was, deceivingly made out of avocado but once you realised tha tyou really couldnt help but taste it within. Lovely treat for the end of a lovely eating day.

More info on Sydney's FoodNotBombs:

http://sydfoodnotbombs.blogspot.com/

Every second Saturday. Cooking @ JuraBooks: 1pm, 440 parramatta road, petersham

Serving @ the Martin Luther King mural, king street Newtown. 4.30pm