5 things to watch, cook and read while waiting for Canberra's COVID restrictions to ease

Those who studied the 1850s Victorian Gold Rush at school probably know about the Eureka Stockade. What you may not know is the influence of Chinese miners and Indigenous people. SBS's latest four-part mini-series New Gold Mountain attempts to correct the imbalance, with a large dollop of murder mystery. You can catch the first two parts on SBS on Demand. The next episode is on SBS on Wednesday at 9.30pm.

T'is the season for spooky films and here is one that is fit for the whole family. Disney has taken inspiration from one of its old-school rides, the Haunted Mansion - for the second time, you may remember the 2003 film starring Eddie Murphy - and added a Muppet flair. The Muppets Haunted Mansion is fun for the whole family and manages to showcase many of the Muppet characters, as well as some other familiar faces in its 52 minutes. Now streaming on Disney+.

Step inside the Chatter-verse - aka the world of Leigh Sales and Annabel Crabb's podcast Chat 10, Looks 3 - with the duo's new book. Well Hello: Meanderings from the world of Chat 10 Looks 3 is best described as an instruction manual to the community that has been created by the podcast - both by fans and its creators. The book is the latest in a long line of products inspired by the show, which includes aprons, doormats, tea-towels and of course, their sell-out live shows nationwide (pre-COVID, of course).

Neil Perry's recipe for crispy pork belly with red onion, coriander, peanuts and sesame seeds - from his book, Everything I Love to Cook - is an easy one, it just takes time.

Ingredients

Method

1. Place the pork belly on a wire rack set over a plate (to catch any drips) and refrigerate, uncovered, for at least a day to dry the skin out; two days would be even better.

2. Remove the pork from the fridge about three hours before cooking.

3. Preheat the oven to 220C.

4. Put the pork belly on a chopping board. Using a sharp knife, score the skin deeply in a diamond pattern and rub generously with salt. Return the pork belly to its wire rack and place in a roasting tin.

5. Roast the pork for 20 minutes, then reduce the oven temperature to 170C and roast for a further 20 minutes, or until the meat is cooked through and the skin is blistered and crispy. Remove the pork from the oven, cover with foil and set aside in a warm place to rest for 20 minutes.

6. Cut the pork belly into 2cm cubes. Place all the remaining ingredients in a bowl and toss together, then add the pork and mix through. Divide between four plates and serve.

Serves 4.

Did everyone else miss live music or was it just us? Head out to Tallagandra Hill Winery this weekend when MissM will bring you a mix of soul, folk and jazz. The free Sunday afternoon music session at the Cellar Door courtyard is part of the We Love Local festival. Bookings are a must (because you don't want to miss out) so email wine@tallagandrahill.com.au or call 0434 041 915. As it is in New South Wales, travel restrictions means you will need to be fully vaccinated to attend.

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