Book Launch and Chilled Cucumber Soup

The Iron-Bound Coast book launch

12 September 2009 - Going West Books & Writers Festival

Oratia Media was pleased to launch the third title of its Libro International book list - The Iron-Bound Coast: Karekare in the Early Years - at the Going West festival. On stage, publisher Peter Dowling and writer Bob Harvey spoke to a crowd of over 150 about the historical significance of the book and its wry and witty tales, while a slideshow of old pictures in the background gave an insight of Karekare at the beginning of last century. Author Wallace Badham died in 2001, but he was represented by family members including son, Warwick.

Thanks to the Badham family, the local organisations that supported the book, our talented publishing team, and the fine people behind the Going West festival for their help in making this a memorable night.

Read more about the making of The Iron-Bound Coast book, and an interview with Bob Harvey on the Western Leader

Bookman and blogger Graham Beattie was there to report on the Festival.

Beattie's Book Blog

And after the talks the celebrations continued with Italian nibbles made by Oratia Media Creative Director Alessandra Zecchini, and wine offered by Artisan Wines.

And now a final note: a few guests from the launch asked to know the recipe of the chilled cucumber soup, so here it is:

Alessandra's Chilled Cucumber Soup

Ingredients:

1 telegraph cucumber

A few generous pinches of salt

4 tbsp white balsamic condiment (or white aromatic vinegar)

2 tbsp extra virgin olive oil

5 fresh mint leaves

2 garlic cloves, peeled

750 ml plain full cream yogurt

Salt and pepper to taste.

Carrot sticks and Borage flowers to decorate.

Slice the cucumber (do not peel) and place in a colander with salt. Stir and let the cucumber sweat for 30 minutes. Rinse well under cold running water and then place in a blender with the vinegar (only use white vinegar). Let the cucumber absorb the vinegar for 10 minutes, the add extra virgin olive oil, mint, garlic and yogurt. Blend a few times, until liquid and lightly frothy. Adjust with salt and pepper to taste and store in the fridge until serving time. Shake well before serving (in shot glasses) and decorate with thin carrot sticks and borage flowers.