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Channel: culture – Page 42 – Nadine Williams
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The Art of Living Fearlessly

Happenstance is an intangible thing. However, I find our mantra for living well with cancer in the most unlikely of places – The Cullen Hotel room where a colourful card had been left as a  welcome...

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Beautiful native flower bowl

Did you know that the Greek goddess of flowers is Flora?  It was a recent question in SA Weekend’s Brainwaves test and I should have known it, or guessed the answer. I have been picking native flora...

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World Cancer Day

It’s World Cancer Day and there is really only one statistic to remember today:  11 million people worldwide are cancer survivors who will celebrate a birthday this year. This good news does not negate...

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A fruitful way

There are myriad ways to bring pleasure into our lives and it helps to know that spontaneity is one element of longevity. So, when husband Olivier suddenly suggested we take a different road home to...

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Mushrooming in Kuipo Forest

Sunday, March 27: Another day of pure pleasure searching for the rare cepe mushrooms in Kuitpo Forest. Cepe is a rare mushroom in Australia, but sells for up to 100 Euros a kilogram in France because...

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Our February Christmas

My adult children from London, daughter Serena, husband Jon and my three grand-children,  arrive in Adelaide in the middle of a storm in February. Poor things. They hate London’s dreary, dismal weather...

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Love survives “minefield” of marriages

Bride-to-be Philipa Charlesworth, of Goolwa, exudes all the joy of a first-time bride as she shows off the exquisite Pacific-island design of her wedding gown which she will wear in Tongo in June. Yet,...

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Fleurieu – a Treasury of Tourist Treats

Sometimes it takes someone from overseas to come to the state to confirm what we have always known that South Australia really is the best tourist destination in Australia.. Last weekend renowned...

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Forever Faithfull

Marianne Faithfull must surely be feline because she has lived many lives to emerge in her later years a revered musical artist. Six years ago when I was the celebrity columnist at The Advertiser in...

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Chicken Liver Pate by Chef Jean Pierre Rival

Ingredients: 500 gr cleaned chicken livers, marinated for a few hours in mix of 200ml port, garlic, 1 large onion, salt and pepper, bayleaves. Everything goes into a steamer for 20 minutes. DO NOT...

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Food fit for a chef

Renowned Adelaide French-born chef Jean-Pierre Rival knows how to throw a fabulous party and his recent 55th birthday naturally revolved around food and music. JP, as he is affectionately known, is the...

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A fairytale wedding for a thoroughly modern Kate

Wasn’t the Royal Wedding wonderful? Although I am a Republican, it would be a hard-hearted woman who did not enjoy such a rich scene and relish in the pomp and ceremony when Catherine Middleton married...

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Peta’s off to Cannes

Good news for Adelaide film producer Peta Astbury who has bought the film rights of my book From France With Love.  She is taking her first, successful film, The Marrige of Figaro to Cannes. The movie...

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Darwin, a colourful chameleon city.

I was whisked away from the Darwin railway station in a shiny, red Robinson R44 Raven II helicopter. And I felt very star-like as the helicopter swooped over Darwin’s exciting new Wharf precinct, and...

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House of sticks

Time has passed and our future home – once a house of sticks – has become a half-finished building, clad in Hebel and capped with an iron roof. Brickwork is complete, aluminium windows and sliding...

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Cepes and Citron dishes from My French kitchen

Rarely does French husband venture into my kitchen when I am at work, but this morning we are standing side by side by the hotplates making French dishes. At the big element he is sauté-ing cepe...

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Olivier’s sailing success –

Sunday, May 15: Olivier’s week has been wonderful. He has packed the three months since his diagnosis of advanced prostate cancer with a round of new projects which would exhaust a much younger man. He...

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Chicken Liver Pate by Chef Jean Pierre Rival

Ingredients: 500 gr cleaned chicken livers, marinated for a few hours in mix of 200ml port, garlic, 1 large onion, salt and pepper, bayleaves. Everything goes into a steamer for 20 minutes. DO NOT...

View Article

Food fit for a chef

Renowned Adelaide French-born chef Jean-Pierre Rival knows how to throw a fabulous party and his recent 55th birthday naturally revolved around food and music. JP, as he is affectionately known, is the...

View Article

Cepes and Citron dishes from My French kitchen

Rarely does French husband venture into my kitchen when I am at work, but this morning we are standing side by side by the hotplates making French dishes. At the big element he is sauté-ing cepe...

View Article
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