popp i

wrinkly poppy from roma street gardens today..... poppycakes for eating on the way home :)

vireya

the venation in the petals of the vireya rhododendron was so finite and lovely - the lime green against the pink on the left is explosive!

pelargonium tea cake

I made a simple tea cake the other day - with a thick vanilla cream cheese frosting. When I baked the cake, I lay edible pelargonium in the base of the tin, and baked the cake ontop of that - it leaves a lovely leaf imprint and also a faint rose-geranium flavour to the cake. I added three little leaves as decoration - but these are not eaten raw.

anthurium glow

the light behind this anthurium flower was so warm. in little brown medicine bottles that I have on the windowsill... which are now wrapped in newspaper in a box with preparation to move!

jack frost!

ok - so winter isn't here yet...but we can pretend!

(taken nundah QLD 12 june)

we are thinking of you

a simple piece I did the other day for a child's funeral service. mini cymbidium, freesias, lime chrysanthe and small headed roses. the heart was only approximately 25cm in diameter -

so very dainty and precious.

every time I make flowers I consider the people who receive them. I hope this would have brought a moment of peace for a sad family. Even if its a happy occasion I still consider the recipients - I hope the fragrance, the flower choice and the presentation will be memorable for them; and I think the positive thoughts I put into the work will stay with the flowers...

wet footprints

misty

the mist clung to my hair and face....it was so tangible. like a quiet blanket over suburbia for the morning.

ignite!

a mardi gras of colour!

tea

camellia sinensis

abstract red flag

A bract from a slipper vine.
Red Tibetan flags fluttering noiselessly in the wind

solanacea

patterned like jigsaw - soft like down - pretty like fuzzy green snow flakes - related to the potato

Dahlia in Roma

pretty white tipped dahlia from roma street gardens in Brisbane.

Vistas!

Wine Poached Pear

So I finally achieved a wine-poached pear desert the other day. It was very rewarding and I am thinking of other ideas already! Rum pears, or spicy poached peaches..... mmm

Simple recipe:
2 Cups of red wine, in a saucepan with 1/2 cup sugar and peeled pears - I left mine whole with the stalk, but you can half and core the pears.
Steam until the wine reduces and thickens, add a small dash of vanilla extract.
In a pan, gently melt a tablespoon of unsalted butter and scorch gently 1/2 cup rough-cut macadamia nuts, 1/3 cup rolled oats, 1/3 cup puffed rice in the butter - adding a few table spoons of the poached wine juice into the pan to help the "scorching" part! I added 1/2 teaspoon of cinnamon as well. Served with Marscapone cream cheese with castor sugar dusting.