Jo’s Joy of Food
Sydney born, self-professed food lover, Jo, shares her love for Ascot and her favourite bruschetta recipe!
When Jo Wilson set off on a trip to Brisbane in 1984, she never expected to fall in love. After returning home to Sydney, Jo knew she had to move to the area she visited and ended up calling Hendra home almost 10 years later!
As Jo and her husband Bluey grew older in their beloved home, the ongoing maintenance started to become too difficult for them to manage. They were looking to downsize but didn’t want to move far from the location they had grown so fond of, with public transport so close by and a great range of local amenity. That’s when they discovered Bernborough Ascot.
“After touring Bernborough Ascot with the village concierge, Mark, my husband and I fell in love with the spectacular city views, the proximity to the Doomben racetrack and the beautiful mountain vistas,” Jo said. “The village is only two minutes from our old house, so it suited us perfectly!”
Since moving into the community shortly after it opened in late 2020, the couple have been busy socialising with their fellow residents and getting involved in many activities within the community.
Jo puts her skills as a massage therapist to work a few days a week at Brisbane Racing Club, working closely with the jockeys. The couple attend weekly billiard competitions at the community every Tuesday night where residents share dishes of food and partake in friendly games of snooker.
A crowd favourite on billiard nights, Jo’s homemade bruschetta uses fresh ingredients from the community herb garden.
Here is Jo’s favourite recipe from Taste.com.au. Try it out for yourself!
- 4 vine-ripened tomatoes, finely chopped
- 2 garlic cloves, crushed
- 1 tablespoon finely chopped red onion
- 2 tablespoons finely chopped basil
- 1 long red chilli, seeded, finely chopped (optional)
- 1/4 cup (60ml) extra virgin olive oil
- 8 x 1cm-thick slices Coles Bakery Pane di Casa bread
- 1 garlic clove, extra, halved
- Basil leaves, to serve
Step 1: Place the tomato, crushed garlic, onion, chopped basil, chilli and 1 tbsp of the oil in a bowl. Season and toss to combine. Set aside for 15 mins to marinate.
Step 2: Heat a barbecue grill or chargrill on medium-high. Brush both sides of bread with remaining oil. Cook on grill for 2-3 mins each side or until toasted.
Step 3: Rub the cut side of the garlic halves over 1 side of the toast. Top with tomato mixture and basil leaves. Serve immediately.