Watermark is now home to the University of the Third age (U3A) and some 30 new members attended their first classes this week. The 7 week course on China attracted many from the local community as well as residents of Watermark retirement village.

Watermark Castle Cove is once again proud to be the major sponsor of the Watermark Bridge Classic. This annual event attracts both national and international players competing for a prize pool of $15,000. We are looking forward to welcoming players and spectators to the Watermark complex and all the action will be televised live around the world.

Anna-Louise Bouvier and Jennifer Fleming treated Watermark residents, family and friends to an engaging and enlightening talk about their new book ‘The Feel Good Body’. Whilst enjoying morning tea, residents were able to chat to Anna-Louise and Jennifer and have their copies of the book signed.

Our popular monthly cooking class with chef, Fiona Zielinski featured several mouth watering desserts. Here is one of the recipes for you to try.

Fresh Fig, Raspberry and Almond Cake

2 fresh figs
2 cups icing sugar
2/3 cup self raising flour
2 cups almond meal
1 tblsp grated orange zest
8 egg whites
185g butter, melted
1½ tblsp milk
200g fresh raspberries
1½ tsp Demerara sugar

Preheat oven to 180˚C. Grease and line 23cm round cake tin ensuring you extend paper up the sides. Remove stems from figs and cut lengthways into 5mm slices. Sift icing sugar and flour into large bowl. Stir in almond meal and orange zest until combined.
Place egg whites in a bowl and whish lightly with a fork for a few seconds. Add egg whites, melted butter and milk to almond mixture and stir until just combined. Fold through ½ the raspberries, do not overmix.

Pour ½ the cake mix into the tin, sprinkle with more berries (reserve some for top of the cake). Pour over the remaining mix and gently press on the figs and scatter the rest of the berries. Sprinkle evenly with Demerara sugar. Bake for 1 hour 15 minutes, test with a skewer. If cake is getting too brown cover the top with foil. Leave in tin for 10 minutes then turn out and serve with fresh cream.

Over 70 people, including many Watermark residents, packed the Castle Cove Library to hear author Thomas Keneally talk about his new book ‘Australians: Origins to Eureka’. The talk was followed by a book signing in the library forecourt.