Here's your latest lockdown survival guide.
Want a show full of nostalgia? Young Talent Time is celebrating 50 years with a reunion this weekend. Young Talent Time: Unmasked will take a moment to remember that special time which saw Aussie kids spend Saturday nights watching young stars become household names. Hosted by Toni Pearen, the special will relive all the highs, the backstage drama and heartbreak. It will also feature host Johnny Young and some of the show's biggest stars - Tina Arena and Dannii Minogue. Sunday, 8.40pm on Network 10.
Who doesn't love a good doco? Netflix has just added Schumacher, which follows the life of seven-time Formula One champion Michael Schumacher, who was critically injured in a skiing accident in 2013. More than three years in the making, the doco promises to be an intimate look at the driver, with exclusive interviews with friends, family and other key players in Schumacher's life, as well as archival footage.
The queen of suburban noir is back with her latest book, Apple Never Falls. Liane Moriarty once again dives into the lives and extraordinary stories of ordinary people - albeit, fictional ones - this time telling the story of the Delaney family. On the outside, Stan and Joy are living an enviable life. But when a mysterious outsider, Savannah turns up on day asking for help, it all starts to unravel.
- Apples Never Fall, by Liane Moriarty. Pan Macmillan, $32.99.
125g digestive biscuits
60g butter, melted
3 sheets frozen shortcrust pastry, thawed
100g white marshmallows
180g dark chocolate, chopped very coarsely
1. Place biscuits in a zip-top bag; seal bag. Using the palm of your hand or a rolling pin, crush biscuits into pieces. Add melted butter to bag; seal bag. Massage bag until combined. (Makes 1/2 cup.)
2. Lightly grease and preheat a four-hole (-cup/80ml) pie maker.
3. Using pastry cutter provided, cut out eight large rounds (11cm/41/2in) from shortcrust pastry. Line prepared holes with pastry rounds, pressing into the base and side. Refrigerate remaining pastry rounds until required.
4. Close lid; cook for five minutes or until pastry is golden. Remove pastry cases; transfer to a wire rack. Repeat with remaining pastry rounds. Cool.
5. Divide half the marshmallows among pastry cases, flatten to cover bases. Top each with an eighth of the chocolate then remaining marshmallows.
6. Place four filled cases back in pie maker. Place a wooden spoon or other 2cm object on the edge of the pie maker to keep the lid slightly ajar. Partially close lid; cook for nine minutes or until chocolate is melted. Top s'mores with half the biscuit mixture; partially close lid held slightly ajar, for a further two minutes. Remove s'mores; transfer to a wire rack to cool. Repeat cooking with remaining filled cases and biscuit mixture.
- The Pie Maker Volume 2. Australian Women's Weekly, Are Media, $24.99.
This one is for the kids these school holidays. The Canberra Centre has created an exclusive indoor activity pack to keep the little ones engaged and entertained at home. Until October 3, children will have the unique opportunity to explore the Secret Garden virtual reality activity. All parents need to do is register at the Canberra Centre's website and they will receive an email for a fun colouring-in booklet and their unique QR codes for a virtual tour of the Secret Garden. It's free to register and each participant will go in the draw to win 1 of 20 School Holiday craft packs.
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