I'm heading back to Sydney today and thought I'd leave you all with a reminder of summertime in Brisbane. These hibiscus are in my parents garden and I shot these images early in the morning before the day became too hot.
My thoughts go out to all my friends shivering in the Northern Hemisphere whilst we're baking in Brisbane.
Jillian
Nothing says summer like cherries. We have such a short cherry season in Sydney so as soon as cherries appear at the fruit shop I buy them, whatever the price. They are at their best at the moment, just in time for Christmas. I know I normally post an entry that involves baking but why would you want to do anything to a cherry other than wash and eat it? Apart from the occasional batch of cherry jam or a cherry clafoutis I don't cook cherries. As a clafoutis is way too warm to eat during a Sydney summer I'd make it for winter but as cherries aren't in season during winter, I'd use frozen cherries
I saw these beautiful white cherries at the fruit market last week and had to buy a few just so I could photograph them. I actually prefer the taste of the dark red cherries but how pretty are they?
Jillian
A few weeks ago I had a rare day off and as I was awake bright and early I decided to bake a batch of scones. As there was some leftover buttermilk in the fridge from the upside down pear and ginger cakes I decided to bake some buttermilk scones.
The keys to making light fluffy scones are having a light hand with the dough; making sure each scone is about 2 cms (1 inch) high; keeping the scones close together on the baking tray before baking the scones in a very hot oven and then once the scones are cooked, wrapping them in a clean tea towel.
Scones don't keep well so serve them as soon as possible with your choice of butter, cream or ricotta and jam accompanied by a nice, strong cup of tea. That's what I had for my breakfast on that particular day,
Jillian
I've been collecting old glassware for some time. When I was in Paris I visited the Marche aux Puces, the famous French antique markets. Unfortunately I visited Paris in August when the whole city goes on vacation. Very few of the stallholders were at the markets but I managed to find one seller who specialised in old pharmaceutical glassware, letterpress and other ephemera. I bought a small apothecary jar in it's original wrapping paper and 2 small letter press letters in my initials - j and l. I had limited space in my camera bag but I managed to get the glassware back home safely.
For the photo shoot I decided to raid the garden and found some dandelions and assorted wild flowers that looked sufficiently delicate and ethereal.
When I was going through the images I blew up the dandelion flowers and discovered that dandelions have the most amazing structure!
Jillian
I was reading a forum post a few months ago by a children's portrait photographer in which she described her "butterfly file". It was a folder covered in butterflies in which she placed all her thank-you cards and press clippings. I've been meaning to create my own version of the butterfly file for some time, though in reality these days it would mean storing hard copies of email messages sent to me by my clients.
I was thrilled to receive a hand written note last week from my October 18 couple, the text of which forms my first ever "butterfly file" posting.
At the end of the day all one wants are happy clients so this little note let me know that all those hours I spent at the computer editing this wedding were worthwhile.
Jillian
It's been a very busy few weeks for me. Just last week I delivered 2 sets of wedding images, took delivery of a of a 6 kilo wedding album for one of my clients, designed a wedding book for another client and found time to go to a performance by the Australian Ballet. How did I fit it all in? I'm ashamed to say I didn't go to the gym once last week but I will get back to my normal schedule this week. I only have 1 more wedding left for the year so expect more posts on food and homewares in the coming weeks.
When I was in London I arranged to meet Charlotte Casadejus who makes homewares from antique french linens. I bought a few items but as I was at the start of a 5 week trip and carrying a backpack, I arranged to have my purchases posted to me in Sydney. The items arrived a few weeks ago but I was too busy to take photos at the time, so here they are. I bought 2 cushions but one is going to be a Christmas gift - it's the one still hiding in it's wrapping and Charlotte included the heart shaped lavender sachet as a gift. It's in my workroom and makes the room smell just lovely,
Jillian
In my imagination Christmas involves snow, mistletoe, fir trees and a figgy pudding. The reality in Brisbane involves 30 degree plus heat better suited to watermelon and a swim followed by a bbq than turkey and pudding. My Dad makes the pudding whilst I'm in charge of the Christmas cake and the mince pies.
I normally make the cake about 6 weeks before Christmas and I've been in charge of making the fruitcake since I was 16, taking over the role from my Grandmother. I tried out a few recipes before finding this version by Margaret Costa in Cake and Pastries, Technique and Recipes, part of The Good Cook a Time Life series. The recipe has been much modified over the years to reflect my family's preference for a cake without cherries and icing and to withstand the humidity of an Australian summer. We all remember the year I perfected the blue vein sour cherry Christmas cake!
The secret to a good fruitcake is all in the preparation and I started my fruitcake preparations a few weeks ago. Every week I'd buy dried fruits, nuts, flour and spices so come the day I'd be ready. I planned to bake the cake on Sunday and as I needed to wash then soak the fruit in brandy, I checked through my provisions on Saturday morning (just after returning from my weekly grocery shop) to discover that I'd bought natural sultanas instead of currants and needed to return to the shops. Bondi Junction shops late Saturday afternoon. I prepared the fruit last night, lined the tin with many layers of paper, measured, sifted, grated and generally did everything last night except bake the cake. I woke ridiculously early this morning and had the cake in the oven by 6.20 a.m. 4 hours later with the flat smelling of fruit and spices, the cake was ready. The cake is still cooling on a rack as I type this, waiting to be wrapped, sealed and stored until I return to Brisbane for Christmas.
We're always so full at Christmas time, that the cake isn't cut until well into the New Year. After 2 months maturation, the cake should be rich, moist and delicious.
I'll let you all know how this year's version turns out,
Jillian
