November 2013
Country of the month: Brazil
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Presentation
Presenter: Luciana Fraguas
Nationality: Brazil Occupation: Journalist Luciana Fraguas is a Brazilian journalist with more than 20 years of experience. In Brasil she worked with various media organisations, including newspapers, radio and television. Living in Australia since May 2001, Luciana has successfully continued her work in the media industry. She is a broadcaster and radio producer at SBS Radio Melbourne and the Australian correspondent for the Portuguese Language unit at Radio France International. Luciana is a professional translator and also works as a public relations officer at local government where is responsible for a range of publications produced by her marketing department. Currently she is working on a book about the Brazilian migration to the state of Victoria, from the 1800’s til today. The book was commissioned by ABRISA, the Brazilian Association of Victoria and will be launched in April 2014. Contact: https://twitter.com/LuFraguas |
Meal of the Month
Name: Feijoada
Origin: Portugal Ingredients: kidney beans, bacon, pork, beef ribs, rice, salt, pepper, onion, garlic, chicken stock and white vinegar Preparation: Place black beans in a small saucepan; cover with cold water. Bring to a boil; cook beans for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan; crumble. Sprinkle pork evenly with 1/8 teaspoon salt and 1/4 teaspoon pepper. Increase heat to medium-high. Add pork to drippings in skillet; sauté 8 minutes, turning to brown on all sides. Transfer pork to a 6-quart electric slow cooker. Sprinkle ribs evenly with 1/8 teaspoon salt and remaining 1/4 teaspoon pepper. Add ribs to skillet; cook 3 minutes on each side or until browned. Place ribs in slow cooker. Add drained beans, remaining 1/2 teaspoon salt, onion, and next 3 ingredients (through ham hock) to slow cooker, stirring to combine. Cover and cook on LOW 8 hours or until beans and meat are tender. Remove ribs from slow cooker; let stand 15 minutes. Remove meat from bones; shred meat with 2 forks. Discard bones. Discard ham hock. Return beef to slow cooker. Stir in vinegar and crumbled bacon. Serve with steam or fried rice. |
Entertainment
Name: Trio Agogo Speciality: Choro and Samba Contact: www.trioagogo.com Formed in 2009, Trio Agogo are one of the few Australian groups performing the Brazilian styles of Choro and Samba. Their live show is a fiery display of one of the first true Brazilian instrumental music forms. The group has performed from festival and conservatorium stages to the gritty back lane bars and botequims around Australia All members of the group have lived, studied and traveled in Brazil, bringing a wealth of knowledge and understanding to their music. 
Name: RJ & Ali - Samba de Gafieira
Speciality: Dance RJ and Ali have been dancing together for 3 years, both sharing a love of partnered dance styles and music. They love the feeling of being able to dance to many styles of music with different partners whether it's funky Samba de Gafieira, a cheeky Cha Cha Cha or a traditional Waltz. Both with backgrounds in Latin & Ballroom dancing. Having fallen in love with Brazilian dance styles, RJ & Ali are also passionate about spreading Brazilian partnered dance in Melbourne, teaching the styles of Samba de Gafieira & Zouk-Lambada. Contact: www.facebook.com/Dance4LifeRjAliDance |
Music and Dance |
Highlights of Tertulia
Photos |
Videos |
