Wine Bar Restaurants PARAP HOTEL WINE SHOP What a womter1u1 way to spend an hour or two. Pop Into the Parap Wine Cel­lar and browse. Th1s must be one of the best selections of imported and Australian wines tn ttie Territory. A colossal as" sortment o! reds and whites, still and sparkling wines, some very unusua1 vintages here. A very con­genial atmosphere and very friend)y service makes any visit to i;ne Parap Wilie Cellar a treat. There 11 &lSo a very comprehensive range o! spirits. Bulk Wines tii fJagons are in. huge quan­tities. Probably the best features about the cellar is, you won't pay the earth for the wine you want, and all wines 8 l'e kept . at varying temper­atures. Another thlng, the cellar adjoins the Parap Hotel Drive-in BotL1e Department, so tf you are on the way to a party or fQr your evening meal pop in and pick up some­thing.

LA CAVA Continental Coffee Bar For a quiet lunch in air­conditioned comfort, or for a tate-awa.y lunch from ·the snack bar, La. Cava is ideal. La Cava is a very neat and tidy coffee bar. The food is fresh daily and there is a good selection of sand­wiches and rolls; freshly prepared while you wait. Pies, sausage rolls and pasties are available, as well as all the usual cold drinks. If you are a ham­burger !an then La Ca­va have the best in town. Steak sandwiches are al­so one of their special­ties.

Best food that really ts wholesome, open from 6.30 am to !) pm Rotis­serie chickens, squid, every day there is some­thing new - connois­seurs appreicate this.

Situated in Central Smith Street. Ph. 818359.

TRAVELLING SOUTH?

• Why not "stay at our

new air­conditioned

Motel? Licensed Restaurant

Swimming Pool Service Station

For Reservations PHONE: Daly Waters 22

BOUGAINVILLEA RESTAURANT BROOKS MOTEL

PARAP Businessmen, 10·0king for somewhere different !or your luncheons? The Bougainvillea Restaurant caters especially for ·YOU, is conveniently located in Gregory Street, Parap and is fully airconditioned. A sam.u.Ie menu would be Soup of the Day, Entree of Spag~ettl B'..>1-ogna.ise or Prawn Cutlets. Ma.in courses choice of Grilled Barramundi, Chicken Chow Mein, Curried Sausages, or Ham, Corned Beef or Cvld Roast Lamb with a salad. For sweets you call select from apple pie, banana trifle or fruit salad and icecream. Cost for lunch from this menu would be between $2.50 and $3. The menu is varied daily and cert­ainly caters for all tastes. Mine host is George Br'voks. If you have a special occasion - say a wedding reception or 21st - ring him and plan your meals, wines etc. Groups are especially catered for and George will make you most wel­come. Wine and dine nightly at the B'..>ugain­villea. Full A la Carte menu' Phone 812163 for rese~a.tions.

DIAMOND DRILL Looking for somewhere different to eat? May we suggest the Diamond Drill restaurant in Pack­ard Street, Larrakeyah. Fully licensed, this charming restaurant is open from 7 pm Tuesday t•0 Sunday-right through till 2 am. Tuu'll find the food

·delicious, and it is im-mediately apparent that seafood is their specialty. Lobster, crab, Sydney Rock Oysters - all simply delicious. There is a full a la carte menu too -with many old time favourites to suit every­one's palate. Although not open during the lunch time, special businessmen's luncheon parties can easily be ar­ranged by ph'oning 81 7231 The Diamond Drill is open for Christmas din­ner too. The licensed bar will be open from 10 am Christmas Day for diners, then have your meal, made even more enjoyable by having it cooked and prepared for you - with no sink-fulls of washing u~. later. Phone through your re­servation now - or y'0u'll miss out on the fun.

SEAVIEW LODGE A persqnal invitation from Werner and Dela Harder is se.nt to you to dine at Darwin's newest restaurant, The Seaview L'vdge. Situated along East Point Road, you'll be pleasantly surprised by the comfort­able, elegant setting of the Seaview. What a beautiful view you get of Fannie Bay. Newly opened on Satur­day 7th December y'.>U can make arrangements for a meal, Tuesday to Saturday inclusive, by phoning Werner or Dela on 818435. They're open from 7 pm. Service is friendly and efficient. I'm sure you'll ftnd many o! our fav\mrite dishes on their menu. The Seaview is also a marvellous spot to spend a few days ' if you're travelling through Dar­win. The Sa.Ulng Club, Trailer :F\oat Club, and

Ski Club are all a stones throw awa.y. No p1•0blems with sea.­wasps during the Wet either as there's a pool within the grounds.

Nightclubs DARWIN RESTAURANT There is a good show

. ahead if you are thinking of visiting the Darwin Restaurant this week. It's Toni James and she's one ·of the most versa.tile acts in Australian show business these days. You've got to see it to believe it. Great singer, great impersonator, a great comedienne. She's one of Australia's most successful sex change artists. Limited season only - catch her act now. Your host Richard, would like me to let you know that the D.A. is re-open­ing on Sunday evenings, starting from this week­end so now you have the choice of · seven nights a week again. Seven nights in which to see the resident D.R. group "Catch 22" playing right through the evening from 7 pm till 2 am. The. D.R. is not just a p,lace to go woen the pubs are shut, for you could spend the entire evening quite eashy tbere,· by ordering a meal from the extensive A la Carte menu Still no secrets given away · about the ''.Mystery Chef," except that the food is as good if not better than ever. Complement your meal with a nottle of wine, there's one to suit every palate at the· D.R. · For a good evening, top class entertainment. excellent food, and super efficient ser'fice, try th~ D.R. Phone Richard on 81 9429, if you would 'like to make a booking, which is really very wise in 'this popular place. Easy to find too, as it is in the centre of Stuart Park, on the Stuart Highway.

.After Theatre CAPRI COFFE SHOP Freshly made coffee your downfall? T h e aroma of ; · floats out of the Capri Coffee Shop constantly. Cappucino, Short hlack, plain white - all '.l.re available In the air-~ . 1dit'oned comfort of this great shop. Not o n 1 y coffee tb' JUgh, snacks of alJ types a.re availalJle including a wide r:mge of pizzas and salads. Continental cakes for morning and after~ noon tea will tempt you too. Open Mon d a y thrm·gl .. o Saturday from 9.30 am to 11.30 pm, you can call i:r any time with­out a reservation of, course. If you want take away pizzas or other snacks you can phone thrt ·6h on ·812931 so they will he ready piping hot for you.

DOPES !1k: RUBBISlf~u~ AUSTRALIA .•

Motels MT. ISA'S

COPPER C~TY Mine Bost: PhyJ McKay

P.O. Box 265 PHONE 432 965

105 Butler Street

MOTEL

in the kitchen with th:e

"'co~ · Mot~I

ELKIRA COURT

_//

nt n.ews

Savoury Sausage Tomato paste, chopped

salami and black .olives,· topped with grated tasty cheese or a soft melting cheese . . (eg mozzarella), basil, oregano, salt and pepper.

Anchovy Toma.to p,aste, whole

skinned tomatoes chopped anchovy fillets, salt, pep­per, chopped black olives, mozzarella cheese apd a spr\nkling o! oregano.

· Seafood Tomato paste, tomato

slices, Norway sardines, chopped stuffed olives, grated tasty cheese, salt pepper and oregano. ·

PACKAGING IDNTS

e Tidy storage is an individual matter •..•.. similar to your grocery cup,board . . . . but what­ever system you have, it is better than no system at all.

e Load new additions of a given food into your freezer beneath or behind previous batches of the same item. This enables you to follow the principle of "first in, first out.'

e Don't pack your freezer too full. Be sure to leave enougn room for the air to circulate freely. H~w to Fill ·Containers

· Since liquids expand in freezing, you should allow ! to H inch expansion space at the top of con­tainers, depending upon the moisture content o! the·food. Soups and juices require the greatest amount of space.

When using lined car­tons, care should be taken to keep sealing edges of packages dry to ensure a :oerfect seal. A funnel may be helpful in filling the package.

Sealing

salt and pepper chop,Ped parsley pinch of cinnamon pinch of nutmeg· lemon juice (juice of about 1 lemon to each pound of meat>

The trick of this dish is to cook it very slowly, in a heavy casserole with the lid tightly fitted. Trim all fat and gristle from the veal. Place in the cas­serole and add salt, pepper a little chopped parsley and a tablespoon water for each pound of meat. Add cinnamon and nut­meg, cover tightly and coqk very slowly. After an hour, add lemon juice. Cover and simmer .until veal is done, about an hour.

PIZZA PIE

- Dough Ingredients

!lb plain flour, t tea­spoon salt, 1 dessertspoon butter, 1 teaspoon sugar, ?.oz compressed yeast, ! cup warm milk, 1 egg.

Method Sift flour and salt into

a warm bowl or onto a wooden board.

Cream together butter and yeast, add warm milk and mix until smooth. Beat egg and add to yeast mixture. Make a well in the centre of the flour mixture and pour in the liquid and mix to a soft dough. Turn onto a fioured board and knead well. Place dough into a greased bowl and allow to stand for 40 minutes or until double its origial bulk. Pour about 2 table­spoons of cooking oil onto a large tray or tin with sides ~" to 1" high. Roll the dough out and place in the oiled tin. Cover dough with your favorite pizza top,Ping. Bake in a hot oven (450F - 475F) for 20 to 25 minutes or until dough ls crisp and golden underneath. Serve hot in wedges or squares or make a small individu­al pizza for each person,

has a choice of accommodation from standard to rooms with Private Facilities. Licensed Restau­rant, fully tiled Swimming Pool. Close to shops and rail, etc. Reservations: NTTB Travel Agents, Airlines or direct to Elkira Court, Alice Spl'ings:

PHONE 2 1222 or TELEX 81287

Spend those weary ·nights at . the

KATHER·INE HOTEL~ MOTEL

SELF-CONTAINED AIR-CONDITIONED MOTEL UNITS

LICENSED REST AU RANT A LA CA.RTE MENU

MOKES and BOATS for Hire

Phone Katherine 521

Visiting Gove ? YOU'LL NEtD AN ECONOMY

HIRE CAR •

Contact:

GOVE HIRE AND TYRE SERVICES PTY. LTD. PHONE 87 1989 - FOR VALUE I

• PHONE FOR YOUR CLASSIFIED AD

IN THE NEWS - 81 658? • All food packages must

be sealed tightly to pre­serve loss of natural food moisture. If you use poly­thene bags, squeeze out excess air, then seal the edges with tape or use

"twistums" or elastic P.••-----------------------------;; ... bands. Freezer . tape is used to seal packages of meat, poultry and baked goods, etc.

KIDNEYS WITH BURGUNDY

. 3 sheep's kidneys 1 teaspoCJn flour

squeeze lemon juice 1 tablespoon butter or

margarine salt and pep~,er par&ley nutmeg

2 tablespoons Burgundy fingers of toast

Soak, skin and chop kidneys.- Melt butter or margarine in a saucepan, add kidney, parsley, lemon juice, flour and nutmeg. Stir in Burgundy, add salt and pepper to taste. Simmer until thick for about 15 minutes. Serve with fingers of · toast.

SWISS VEAL WITH . LEMON

1 large giece veal, about 2kg ((lb)'

RUBY BAM BALA

Limited Season

Sensational International Singer' Comedienne

SHE IS ONE OF EUROPE'S TOP ENTERTAINERS . don't miss her at the

ASPA JETROOM PHONE 81 6695 N'OW - MAKE A RESERVATION

The.NT News, Thursday, December 19, 1974 - 19

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