At 5.30 pm (Australian Eastern Standard Time) on my You Tube channel, I’m premiering My Basque Country, a little video clip I made, which is about what the Basque country means to me. It’s linked to my audio novel, A Hundred Words for Butterfly (coming out in September with Spineless Wonders Audio ) and gives you a bit of an insight into the setting of the story and my own strong connections to it.
It’s going to premiere at 5.30, and isn’t livestreamed, but I’ll be online at that time to answer questions and interact in the comments. All invited! Below is the link for the watch party. Hope you can join us!
And if you can’t–well the video will be available to watch on my channel any time after 5.30 pm today.
I am absolutely delighted to announce that today Spineless Wonders Audio, who are publishing my audio novel A Hundred Words for Butterfly(which will be out on September 13)are launching a fabulous writing competition linked to the novel. Called #100words4butterfly, it invites people to create ‘100 of your best words’, whether that be micro stories, poems, songs, etc, around four intriguing writing prompts: Pilgrimage; Fork in the Road; Blast from the Past; and Confession. (All the prompts gesture back to themes/motifs in the novel). And there must also be a reference to food and drink in each piece, as that too is a feature of the novel 🙂
The comp is free to enter (via Submittable), and the prizewinners in each category will each win a copy of the audio book of A Hundred Words for Butterfly, while both winners and runners-up will have their work published in a special ebook created for the occasion, as well as being invited to read their work at a fantastic online event celebrating the release of the novel.
Head over to the competition page here for all details. Have fun–and good luck!
I’m really looking forward to the 2021 conference of the Historical Novel Society of Australasia, which this year is fully online, and happening over two weekends, with bootcamps, manuscript assessments and masterclasses happening on the weekend of 16/17 October, and the main conference program on the weekend of 23 and 24 October. This is the first time the conference has been run online–it was a decision HNSA wisely made early this year, given the uncertainty surrounding the running of events.
HNSA runs absolutely wonderful conferences, and over the years I’ve had the privilege several times of presenting at these biennial events. This year is no exception, and I’m going to be appearing on both weekends, as part of an absolutely amazing program which I’m very proud to be involved in. Wearing my publisher hat, I’m going to be presenting the all-day Publishing Bootcamp on October 16, then, also wearing the publishing hat, I’ll be one of the judges in the popular First Pages Pitch Contest on October 23. Later on October 23 (quite late in fact!) I’ll be one of a group of people talking about translating historical novels in the Lost in Translation panel: I’ll be focussing there about the experience of being involved in helping to bring about the publication of a brand new English translation of the wonderful Jules Verne’s Mikhail Strogoff. Then on October 24 I’m chairing a panel called The Dark Heart, which looks at historical novels set in the 1830’s and 40’s in Australia, especially the convict period. It’s certainly going to be a very busy couple of weekends!
Check out all details of the wonderful program for the 2021 HNSA Conference here: it’s a real cornucopia of fabulous offerings! And of course, because it’s virtual, you can access it from anywhere. Registrations are open now: don’t miss out!
Today I’m posting the recipe for the final part of our Basque-themed meal. It’s probably the most famous dessert in the French Basque country, and is known simply as ‘Gateau Basque’. In A Hundred Words for Butterfly, my characters enjoy a slice or two of it more than once!
Rather than a ‘cake’ as such, the Gateau Basque is a pie with a yummy buttery, eggy pastry, filled with a lovely egg custard flavoured with rum. There’s also a less common black cherry-filled version in some areas of the Pays Basque which are known for their cherries. Today, the pastry sometimes incorporates almond meal as well as flour, but it’s more traditional not to use it, as almonds are not a traditional part of Basque cooking. But it’s up to you!
Found on family and celebration tables and in every patisserie across the region (with people flocking to the best examples of it in town and village patisseries and fervently discussing the relative merits of each!) it’s both simple and utterly delicious, a real treat to make and to eat!
Gateau Basque (this recipe serves 6-8 people)
Ingredients for the pastry: 300 g self-raising flour (or plain flour with one teaspoon baking powder), 125 g unsalted butter (chopped into pieces), 220g caster sugar, 3 egg yolks, grated zest of one lemon
For the custard cream: ¼ litre milk, 25 g plain flour, 60 g sugar, 3 egg yolks, one tablespoon rum
Method for the pastry: In a bowl, tip in the flour, make a well in the centre, add the chopped butter, the egg yolks, and the lemon zest. (Also add in baking powder now if you are using plain flour). Mix thoroughly, working the pastry into an elastic, homogenous whole. (You can add a little water—a very small amount!– if you have trouble making it stick). Let the pastry rest for about half an hour.
Method for the cream: While the pastry is resting, mix the egg yolks, flour, sugar and rum in a bowl. Heat the milk to boiling point. Pour the hot milk onto the egg mix in the bowl, stirring the whole time. Tip the mix into a saucepan, and heat carefully, stirring as you go, till the mix is nicely thick. Do not let it catch. Turn off the heat, let cream cool.
Putting it together: Divide the pastry into two parts, roll out each of them to make two circles. Butter and lightly flour a springform cake pan, lay one of the pastry circles on the bottom, then put in the thick, cooled cream. Put the second circle on top, crimp the pastry edges together so cream is completely hidden. With a fork, score the top of the cake (without going right through), brush with a little reserved egg white and put in a hot oven for 30 minutes.
Serve warm or cold (the cake keeps really well–that is, if you can hold off eating it all!)
This week, the fully edited final ms of A Hundred Words for Butterfly went off to the publisher, Spineless Wonders Audio. It was an exciting moment, pressing ‘Send’. It’s been a real journey of discovery, writing the novel–or perhaps I should call it novella, given its length(just under 32,000 words)–and at times a bit of a challenge, but so enjoyable!
It’s turned out so well, pretty much exactly how I wanted it to be, and I think it will transfer beautifully to the audio form. I can’t wait for the next stage, as the book moves into production. And by the way, it was lovely recently to see it mentioned for the first time outside my blog, in an interview in Books+Publishing with Spineless Wonders publisher Bronwyn Mehan.