Image attached is my first crop of home grown Asparagus. Planted about 6 months ago in Brisbane Australia and after allowing the growth of full shoots and flowers(which are quite pretty) I have been able to harvest 4 spears that have risen above the soil surface.
I took this opportunity to Photograph them as you see in the image as well as stitch a panorama for my Macro Pano Food series.
Our First Minecraft contest Submission. It has been created by myself, my 2 sons and 1 friend. completed in 14 days. I have always believed that this is Art, although not recognised openly and appreciated mine craft builds show true potential as a future Art Medium. Please follow the link to competition page. View the images and click the diamond in top left and pass onto others.
Today’s mission was to create hot cross buns for the girls at Brisbane girls grammar school. Make the ferment, make the dough, prove for 40 mins, knock back prove for 20 mins, weigh and ball into trays, prove until double , brush with egg wash, pipe on the cross(just flour, oil and water), bake in old stony (our ancient bakers oven), turn often to escape the shocking hot spots, cool in tray for 5 mins, dust with icing mix and return to oven to melt the sugar a little. Alternatively make a sugar syrup and slap in on top with pastry brush like your painting a fence(this will create a creamy fondant icing). Turn out of tray and savour the magic smell of yeast and spice before you tray and serve.
Ok what special lunch did we have today.
Roasted vegetable parcels.
In a tray place some oil, whole garlic, chopped onion, herbs( rosemary, basil), sweet potato pieces and some pumpkin pieces. Roast on 200 for about 40 minutes stirring to ensure even colouring and now burning.
Rough dice carrot, sweet potato and pumpkin. Splash some oil in a tray and roast carrot for 10 minutes, add pumpkin and sweet potato and roast until just soft, not mushy.
Cool both trays, when cool mash the roast garlic and onion tray just enough to ensure the garlic cloves have broken up. The small amount of pumpkin and sweet potato will make a binding mix. Stir through the cooled veg dice and add some baby spinach.
Now wrap in puff pastry like a sausage roll but flatten the ends so it looks a bit like a bonbon, brush with egg wash, cut three slits in the top then bake and eat with some tomato relish.
Defiantly worth the work. The sweetness of roasted garlic, carrots and pumpkin with the fresh herb flavour and crisp pastry, wow!!!!! Tastes great.
Last weekend the Family was treated to a day in the Sunshine coast hinterland Queensland. Our guide “Kate Wall” Exceptional local Photographer and friend. Kate softened up a little and showed us one of her secret spot for photographing forests, water, wildlife etc. After having to wear blindfolds and driven along bumpy roads! lol, we arrived at a pristine natural wonder. When I enter one of these forests I am always humbled by their beauty and reminded why humans are here – to protect our home. Attached is one of my images from the day. Thanks Kate I hope I have done the forest proud.
Putting the finishing touches on an 18th Birthday cake. The client was looking for a realistic looking adult cake for her son’s 18th. The cake is a traditional Mississipi Mud with Bourbon. The neck is made from solid chocolate, blended white, milk and dark create a woodgrain appearance. the Body and neck are iced with Fondant and the string made with Sugar Veil. I also sprayed the silver design with food safe color and created the design myself incorporating 18 and vampire or wolf teeth. When delivered the customer was stoked and could not wait to show her son at the celebrations.