Week 23 - 52 weeks without the supermarket

Raw Vegan Blueberry "Cheesecake" How good is this colour ?? Blueberries are one of my favourite in the berry family. They are so delicious, versatile and high in antioxidants. Fun fact -they are also one of the national foods of Finland. Try out this super easy and delicious recipe - it's a perfect quick afternoon snack when you just need that "little something". Firstly - soak 2 cups raw cashews for a couple of hours, until soft. In a food processor, combine - 1 cup of sunflower seeds, 1.5 cups pitted dates, 1 tbsp vanilla paste and 1 tsp black sesame seeds. Whizz together until it resembles crumbs. Press into a shallow 20 cm pan. Refrigerate. Process - the soaked cashews, 2 cups blueberries (if using frozen - allow to soften a little), 1/2 cup of maple syrup, 1 tbsp lime juice, 1 tbsp favourite nut butter (I used almond butter) and a pinch of salt. Blend until smooth and a deep, rich purple colour. Pour over the crust and spread evenly. Freeze for about 3 hours. Allow to sit for a few minutes before cutting. Store in the freezer. Delicious served with fresh blueberries and coconut yogurt. Be inspired by nature's colours !

Raw Vegan Blueberry "Cheesecake"

How good is this colour ?? Blueberries are one of my favourite in the berry family. They are so delicious, versatile and high in antioxidants. Fun fact -they are also one of the national foods of Finland. Try out this super easy and delicious recipe - it's a perfect quick afternoon snack when you just need that "little something".

Firstly - soak 2 cups raw cashews for a couple of hours, until soft.

In a food processor, combine - 1 cup of sunflower seeds, 1.5 cups pitted dates, 1 tbsp vanilla paste and 1 tsp black sesame seeds. Whizz together until it resembles crumbs. Press into a shallow 20 cm pan. Refrigerate.

Process - the soaked cashews, 2 cups blueberries (if using frozen - allow to soften a little), 1/2 cup of maple syrup, 1 tbsp lime juice, 1 tbsp favourite nut butter (I used almond butter) and a pinch of salt. Blend until smooth and a deep, rich purple colour. Pour over the crust and spread evenly.

Freeze for about 3 hours. Allow to sit for a few minutes before cutting. Store in the freezer.

Delicious served with fresh blueberries and coconut yogurt. Be inspired by nature's colours !

Week 22 - 52 weeks without the supermarket

Flourless Orange Cake with yogurt, black sesame, pistachios and MBK Orange Marmalade There's something very satisfying about making almost anything from scratch. It is worth checking ingredient labels of any mass produced product. Unfortunately here in Australia, widespread use of chemicals, synthetics and artificial ingredients, is still permitted in countless products. Be aware, read labels and as a general rule of thumb, any item that is listed as a number, should not be consumed. Some quick research on the internet will soon tell you exactly what these numbers are. This gorgeous flourless orange cake with only 5 ingredients, couldn't be simpler to make. As pictured, serve with Greek natural yogurt (or coconut yogurt for a vegan option), black sesame, crushed pistachios and a spoonful of our luscious, MBK Orange Marmalade. This is full tilt orange - you'll never want a commercial version ever again ! Once you start making your own things (no matter what they are), your palate will quickly identify "artificiality". Ingredients 2 oranges 6 eggs (or egg substitute for vegan option) 250 g almond meal 220g sugar 1 tsp baking powder Method Pre heat oven to 180 degrees. Boil the oranges whole for about 2 hours, until fairly soft. Cool, quarter and remove pips. Place oranges into a food processor with eggs, whizz till smooth. Add almond meal, sugar and baking powder and process for a few seconds, till smooth. Pour into a lined loaf tin and bake for 45 mins to 1 hour. Leave in tin until slightly cooled. Further cool on a wire rack. Enjoy this orange beauty !

Flourless Orange Cake with yogurt, black sesame, pistachios and MBK Orange Marmalade

There's something very satisfying about making almost anything from scratch. It is worth checking ingredient labels of any mass produced product. Unfortunately here in Australia, widespread use of chemicals, synthetics and artificial ingredients, is still permitted in countless products. Be aware, read labels and as a general rule of thumb, any item that is listed as a number, should not be consumed. Some quick research on the internet will soon tell you exactly what these numbers are.

This gorgeous flourless orange cake with only 5 ingredients, couldn't be simpler to make. As pictured, serve with Greek natural yogurt (or coconut yogurt for a vegan option), black sesame, crushed pistachios and a spoonful of our luscious, MBK Orange Marmalade. This is full tilt orange - you'll never want a commercial version ever again ! Once you start making your own things (no matter what they are), your palate will quickly identify "artificiality".

Ingredients

2 oranges

6 eggs (or egg substitute for vegan option)

250 g almond meal

220g sugar

1 tsp baking powder

Method

Pre heat oven to 180 degrees.

Boil the oranges whole for about 2 hours, until fairly soft. Cool, quarter and remove pips. Place oranges into a food processor with eggs, whizz till smooth. Add almond meal, sugar and baking powder and process for a few seconds, till smooth.

Pour into a lined loaf tin and bake for 45 mins to 1 hour. Leave in tin until slightly cooled. Further cool on a wire rack.

Enjoy this orange beauty !

Week 21 - 52 weeks without the supermarket

Delicious Cocktails 21 weeks without the supermarket has not driven me to the liquor cabinet ! In fact, it's quite the opposite and now, after almost half a year, I can truly say that a significant portion of stress has been removed from my usual everyday activities. So with reduced stress and plenty of warm weather still to come, here are some delicious serving suggestions with any of our MBK preservative free, fruit cordials - Champagne cocktail with Made by Katherine Pink Grapefruit Cordial - every bit as delicious as it looks ! (photo courtesy of Made by Maryanne). Our friends at The Canberra Distillery make some fine spirits, and all from scratch. Current popular favourite is MBK Pink Grapefruit Cordial with their gin or vodka. Other highly popular beverages with our cordials include: Mojito / Margerita / Moscow Mule / Sangria / Punch / Caipirinha / Pimms / Campari - just to name a few. A current favourite - the Brazilian Caipirinha Use a chilled "rocks glass" (lowball tumbler). Place quartered lime over ice and add a sprinkle of sugar. Stir. Add a splash of MBK Lime Cordial. Pour over Cachaca (Brazil's most common distilled beverage) - about 50 mls. Serve with a stirring rod. Tangy, a little sweet, refreshing - absolutely gorgeous !!  

Delicious Cocktails

21 weeks without the supermarket has not driven me to the liquor cabinet ! In fact, it's quite the opposite and now, after almost half a year, I can truly say that a significant portion of stress has been removed from my usual everyday activities.

So with reduced stress and plenty of warm weather still to come, here are some delicious serving suggestions with any of our MBK preservative free, fruit cordials -

Champagne cocktail with Made by Katherine Pink Grapefruit Cordial - every bit as delicious as it looks ! (photo courtesy of Made by Maryanne).

Our friends at The Canberra Distillery make some fine spirits, and all from scratch. Current popular favourite is MBK Pink Grapefruit Cordial with their gin or vodka.

Other highly popular beverages with our cordials include:

Mojito / Margerita / Moscow Mule / Sangria / Punch / Caipirinha / Pimms / Campari - just to name a few.

A current favourite - the Brazilian Caipirinha

Use a chilled "rocks glass" (lowball tumbler). Place quartered lime over ice and add a sprinkle of sugar. Stir. Add a splash of MBK Lime Cordial. Pour over Cachaca (Brazil's most common distilled beverage) - about 50 mls. Serve with a stirring rod. Tangy, a little sweet, refreshing - absolutely gorgeous !!

 

Week 20 - 52 weeks without the supermarket

In 2016, I was completely new to the arcane world of distilling. Christmas 2016 saw the successful launch of Blood Orange Gin at Handmade Canberra, held in early December at Exhibition Park. Our MBK Blood Orange Cordial was cleverly combined with the artisan gin from The Canberra Distillery. Like our products, The Canberra Distillery makes all product lines from scratch. Traditional eastern European methods using wheat or potatoes and / or other ingredients, are used to make the spirit base. No commercial spirit bases are ever used by this distillery that prides itself on a "sense of place and purpose". We are now working on the next joint project of combined flavours and very excited to launch it in Canberra again, at the next Handmade Market. Same venue - Exhibition Park, March 18th & 19th, 2017. These delicious products sold out very quickly last December. Get in early to avoid missing out !  

In 2016, I was completely new to the arcane world of distilling. Christmas 2016 saw the successful launch of Blood Orange Gin at Handmade Canberra, held in early December at Exhibition Park. Our MBK Blood Orange Cordial was cleverly combined with the artisan gin from The Canberra Distillery.

Like our products, The Canberra Distillery makes all product lines from scratch. Traditional eastern European methods using wheat or potatoes and / or other ingredients, are used to make the spirit base. No commercial spirit bases are ever used by this distillery that prides itself on a "sense of place and purpose".

We are now working on the next joint project of combined flavours and very excited to launch it in Canberra again, at the next Handmade Market. Same venue - Exhibition Park, March 18th & 19th, 2017. These delicious products sold out very quickly last December. Get in early to avoid missing out !

 

Week 19 - 52 weeks without the supermarket

Clementines, Degraves St, Melbourne CBD In 2011, Melanie Ashe identified an imbalance between imported and local goods. This "one of a kind" store, opened it's doors just a short time ago, and houses all things strictly Melbourne and Victorian made. This is a treasure trove full of carefully selected handmade gourmet produce, homewares and gifts. And this is not just for tourists. There are plenty of gorgeous gift items to choose from, or you may just need a little something for yourself. Apart from a visual feast, you'll be greeted with a big smile and some subtle and enticing aromas. And this is a store that certainly provides the customer with an "experience". Owner, Melanie knows every producer in her store and is passionate about all things Melbourne and Victorian. Needless to say, the customer service here is exceptional. As a small producer, it is such a pleasure to work with a business such as "Clementines". Fortunately, there is a strong, increased and increasing appreciation, of high quality handmade goods. You'll find a range of Made by Katherine fruit cordials available here, conveniently located in the CBD. Just look for the cute little orange vespa parked in the laneway !

Clementines, Degraves St, Melbourne CBD

In 2011, Melanie Ashe identified an imbalance between imported and local goods. This "one of a kind" store, opened it's doors just a short time ago, and houses all things strictly Melbourne and Victorian made.

This is a treasure trove full of carefully selected handmade gourmet produce, homewares and gifts. And this is not just for tourists. There are plenty of gorgeous gift items to choose from, or you may just need a little something for yourself. Apart from a visual feast, you'll be greeted with a big smile and some subtle and enticing aromas. And this is a store that certainly provides the customer with an "experience". Owner, Melanie knows every producer in her store and is passionate about all things Melbourne and Victorian. Needless to say, the customer service here is exceptional.

As a small producer, it is such a pleasure to work with a business such as "Clementines". Fortunately, there is a strong, increased and increasing appreciation, of high quality handmade goods.

You'll find a range of Made by Katherine fruit cordials available here, conveniently located in the CBD. Just look for the cute little orange vespa parked in the laneway !

Week 18 - 52 weeks without the supermarket

Home is not just the walls we exist inside. It is not the furniture, endless chattels, walls, windows or slick renovations. It is in the smells - freshly brewed coffee, bread straight out of the oven, poached summer fruits, sun dried laundry - well that's how I see it. One of the things I loved in early childhood, was the weekly visit to the Health Food Store with my mother. Grains, nuts, dried fruits and many other items were purchased, and brought home in our own containers. Mum would whip up toasted muesli, raw vegan blueberry cakes and we drank carrot juice. We also drank "raw" milk straight out of the vat from the dairy down the road. This is now illegal and deemed highly dangerous. We were considered to be "real hippies" - how times have changed ! But I must confess, I often secretly longed for "shop biscuits" and many other items such as white bread and Western Star salted butter - well that's what everyone else had at home, and in their lunch boxes at school. Making a batch of delicious toasted muesli often brings back these fond memories. Easy, quick and far more cost effective than commercially available equivalents (even with organic ingredients), this is a great staple to have on hand for breakfasts throughout the week. The roasting smell is heavenly ! *The dried fruits and nuts can be substituted with preferred choices. Maple Vanilla Toasted Muesli            *Pre heat oven to 140 degrees. Combine - 1/2 cup maple syrup with 1/2 cup olive oil, 2 tsp cinnamon, 2 tsp vanilla paste. Mix together - 4 cups rolled oats, 1/2 cup almonds, 1/2 cup pepitas, 2 tbsp sesame seeds, 1/2 cup shredded coconut. Stir in the syrup. Spread onto shallow oven trays and roast for about 30 mins, stirring occasionally. Add 1 cup cranberries, 1/2 cup currants and 1/2 cup dried apricots, finely chopped, and roast for another 10 - 15 mins. Store in airtight jars and enjoy with yogurt, poached fruit or fresh fruit.                                                                                                                                    

Home is not just the walls we exist inside. It is not the furniture, endless chattels, walls, windows or slick renovations. It is in the smells - freshly brewed coffee, bread straight out of the oven, poached summer fruits, sun dried laundry - well that's how I see it.

One of the things I loved in early childhood, was the weekly visit to the Health Food Store with my mother. Grains, nuts, dried fruits and many other items were purchased, and brought home in our own containers. Mum would whip up toasted muesli, raw vegan blueberry cakes and we drank carrot juice. We also drank "raw" milk straight out of the vat from the dairy down the road. This is now illegal and deemed highly dangerous. We were considered to be "real hippies" - how times have changed ! But I must confess, I often secretly longed for "shop biscuits" and many other items such as white bread and Western Star salted butter - well that's what everyone else had at home, and in their lunch boxes at school.

Making a batch of delicious toasted muesli often brings back these fond memories. Easy, quick and far more cost effective than commercially available equivalents (even with organic ingredients), this is a great staple to have on hand for breakfasts throughout the week. The roasting smell is heavenly !

*The dried fruits and nuts can be substituted with preferred choices.

Maple Vanilla Toasted Muesli            *Pre heat oven to 140 degrees.

Combine - 1/2 cup maple syrup with 1/2 cup olive oil, 2 tsp cinnamon, 2 tsp vanilla paste.

Mix together - 4 cups rolled oats, 1/2 cup almonds, 1/2 cup pepitas, 2 tbsp sesame seeds, 1/2 cup shredded coconut. Stir in the syrup. Spread onto shallow oven trays and roast for about 30 mins, stirring occasionally. Add 1 cup cranberries, 1/2 cup currants and 1/2 cup dried apricots, finely chopped, and roast for another 10 - 15 mins. Store in airtight jars and enjoy with yogurt, poached fruit or fresh fruit.

                                                                                                                 

 

 

 

 

 

 

 

 

 

Week 17 - 52 weeks without the supermarket

Hello 2017 !! Summer is the time for an abundance of gorgeous stone fruits. Baboushka (my Russian grandmother), had apricot and plum trees in her garden, and this time of year always reminds me of her. All summer long, her small kitchen smelled fragrant and sweet with these fruits. Undertones of vanilla added to the enticing aromas of this kitchen. Try and find some trees where you can fill your own containers with spray free fruit - small growers are often happy to do this. For the following recipes, try to use good quality plums when at their ripest. The thickness and consistency of this jam, always varies with the ripeness of the fruit. The varying stages of ripeness, have differing pectin levels. All fruit contains its own natural pectin. Adding lemon juice to jam, causes the fruit to release its own pectin. If jam is not setting, add a little more lemon juice, and boil for an extra few minutes. Making jam, like any relationship, is based on the solid, scientific principles of chemistry. The chemistry needs to be just right - moderate amount of initial, gradual heat, followed by boiling, and then the setting. And finally - the cooling down. If any one of these elements overpowers the other, the end result will be less than satisfactory. So give this a try...      Plum Jam 2 kgs ripe plums, halved & stones removed 1 kg white sugar Juice of 1 - 2 lemons 1 cup water Bring all ingredients gently to the boil, stirring frequently so there is no sticking. Bring to setting point and pour into sterilised jars, and seal. *Testing for setting point - place a few saucers in to the freezer. Place a small amount of jam onto the cold plate. If jam "wrinkles" on the surface, it is ready to pour into jars. If not, add a little more lemon juice, boil for about 5 more minutes, and test again. And another plum favourite - "Kissel" Kissel is a Russian style, summer fruit jelly that can be made with plums, apricots or apples. I remember many summer evenings, sitting on Baboushka's back porch, eating this delectable treat. It was served chilled, with a splash of cold milk on top. Halve plums and remove the stones. Place into a saucepan, add a squeeze of lemon juice and barely cover with water. Poach until soft. For each cup of plums, mix 1 tsp of cornflour with 2 tsp of cold water. Add sugar to taste and briefly bring to the boil. Chill thoroughly before serving. Enjoy !  

Hello 2017 !!

Summer is the time for an abundance of gorgeous stone fruits. Baboushka (my Russian grandmother), had apricot and plum trees in her garden, and this time of year always reminds me of her. All summer long, her small kitchen smelled fragrant and sweet with these fruits. Undertones of vanilla added to the enticing aromas of this kitchen.

Try and find some trees where you can fill your own containers with spray free fruit - small growers are often happy to do this. For the following recipes, try to use good quality plums when at their ripest. The thickness and consistency of this jam, always varies with the ripeness of the fruit. The varying stages of ripeness, have differing pectin levels. All fruit contains its own natural pectin. Adding lemon juice to jam, causes the fruit to release its own pectin. If jam is not setting, add a little more lemon juice, and boil for an extra few minutes. Making jam, like any relationship, is based on the solid, scientific principles of chemistry. The chemistry needs to be just right - moderate amount of initial, gradual heat, followed by boiling, and then the setting. And finally - the cooling down. If any one of these elements overpowers the other, the end result will be less than satisfactory.

So give this a try...      Plum Jam

2 kgs ripe plums, halved & stones removed

1 kg white sugar

Juice of 1 - 2 lemons

1 cup water

Bring all ingredients gently to the boil, stirring frequently so there is no sticking. Bring to setting point and pour into sterilised jars, and seal.

*Testing for setting point - place a few saucers in to the freezer. Place a small amount of jam onto the cold plate. If jam "wrinkles" on the surface, it is ready to pour into jars. If not, add a little more lemon juice, boil for about 5 more minutes, and test again.

And another plum favourite - "Kissel"

Kissel is a Russian style, summer fruit jelly that can be made with plums, apricots or apples. I remember many summer evenings, sitting on Baboushka's back porch, eating this delectable treat. It was served chilled, with a splash of cold milk on top.

Halve plums and remove the stones. Place into a saucepan, add a squeeze of lemon juice and barely cover with water. Poach until soft. For each cup of plums, mix 1 tsp of cornflour with 2 tsp of cold water. Add sugar to taste and briefly bring to the boil. Chill thoroughly before serving.

Enjoy !

 

Week 16 - 52 weeks without the supermarket

As the end of the year approaches, I'm thinking about all the local / small growers I've gotten to know. With each season, I look forward to variety in available produce. And in Victoria, we have a wide selection of fresh, high quality ingredients. Every weekend, in just about every Melbourne suburb, there are so many markets and events where fresh goods are available. Anecdotally, it's becoming increasingly obvious to me how many individuals are growing their own produce, keeping chooks in the city, composting, recycling and even making some really impressive patches of greenery on apartment balconies etc. These activities are not the odd "greenie environmental" tasks that were once the domain of a small group viewed as "extreme" or "hard line" nerds.  It's fantastic to see that such simple and ultimately rewarding jobs, are becoming increasingly mainstream. I clearly remember 20 years ago when I wanted to install a water tank in our small, inner Melbourne garden. Not only was it not permitted at that time, the local council threatened to fine me if I went ahead and installed a tank ! Needless to say, I couldn't find a single plumber who was willing to take that risk, at that time. Thankfully, this has all changed. There used to be two types of farming - farmers who grew fruit and vegetables according to the seasons and allowed produce to ripen on the trees - like my great grandparents on the "Ballendella" farm. And the other type - the ones who use(d) all kinds of sprays and pesticides with largely unknown ingredients. There were no fancy labels such as - organic, bio dynamic etc. The first was known as regular farming, and the second - spray farming. Just saying... I get as much produce as I can from such "regular" small growers (who cannot afford the prohibitively high cost (and sometimes questionable), organic certification. It is very easy to get seasonal produce that is not sprayed (and therefore technically "organic"). It takes a little scouting around in the beginning, but it is well worth the effort. Visit a Farmer's market, find some small growers, start growing some herbs - these small things all add up to better quality lifestyle. Happy New Year, K

As the end of the year approaches, I'm thinking about all the local / small growers I've gotten to know. With each season, I look forward to variety in available produce. And in Victoria, we have a wide selection of fresh, high quality ingredients. Every weekend, in just about every Melbourne suburb, there are so many markets and events where fresh goods are available.

Anecdotally, it's becoming increasingly obvious to me how many individuals are growing their own produce, keeping chooks in the city, composting, recycling and even making some really impressive patches of greenery on apartment balconies etc. These activities are not the odd "greenie environmental" tasks that were once the domain of a small group viewed as "extreme" or "hard line" nerds.  It's fantastic to see that such simple and ultimately rewarding jobs, are becoming increasingly mainstream. I clearly remember 20 years ago when I wanted to install a water tank in our small, inner Melbourne garden. Not only was it not permitted at that time, the local council threatened to fine me if I went ahead and installed a tank ! Needless to say, I couldn't find a single plumber who was willing to take that risk, at that time. Thankfully, this has all changed.

There used to be two types of farming - farmers who grew fruit and vegetables according to the seasons and allowed produce to ripen on the trees - like my great grandparents on the "Ballendella" farm. And the other type - the ones who use(d) all kinds of sprays and pesticides with largely unknown ingredients. There were no fancy labels such as - organic, bio dynamic etc. The first was known as regular farming, and the second - spray farming. Just saying...

I get as much produce as I can from such "regular" small growers (who cannot afford the prohibitively high cost (and sometimes questionable), organic certification. It is very easy to get seasonal produce that is not sprayed (and therefore technically "organic"). It takes a little scouting around in the beginning, but it is well worth the effort.

Visit a Farmer's market, find some small growers, start growing some herbs - these small things all add up to better quality lifestyle.

Happy New Year,

K

Week 15 - 52 weeks without the supermarket

Staples A country town is often a great place to stock up on some good quality, homemade preserves, and basic staple items. On a recent road trip, I came across this display in a country town bakery, and I couldn't resist. The Mustard Pickles (bottom shelf, large jar), are some of the best I've ever tasted ! If this jar can last until Christmas, it will be delicious with left over ham. The various marmalades I purchased, were equally as spectacular. I can see why this award was won. Whoever made these condiments is seriously talented.  It is inspiring to taste and learn from others. Other great places to stock up on high quality condiments and preserves, are church and school fetes, CWA fundraisers and community events. Support small makers, producers and growers !

Staples

A country town is often a great place to stock up on some good quality, homemade preserves, and basic staple items. On a recent road trip, I came across this display in a country town bakery, and I couldn't resist. The Mustard Pickles (bottom shelf, large jar), are some of the best I've ever tasted ! If this jar can last until Christmas, it will be delicious with left over ham.

The various marmalades I purchased, were equally as spectacular. I can see why this award was won. Whoever made these condiments is seriously talented.  It is inspiring to taste and learn from others. Other great places to stock up on high quality condiments and preserves, are church and school fetes, CWA fundraisers and community events.

Support small makers, producers and growers !

Week 14 - 52 weeks without the supermarket

November 25 - 27th, Bowerbird, Adelaide On the recent drive over to Adelaide to attend Bowerbird, I was thinking about the transition of my hobby into a full time business. One of the things I love about a roadtrip, is the time to think. It's all too easy to get onto that treadmill of 'busyness' and not have enough time to think and plan, especially at this time of year. I think I planned all of 2017 on the trip over ! I could never have envisaged all the new friends and networks that now surround me. I am constantly amazed and inspired by the people I know who make and design - gourmet food, textiles, clothes, jewellery, shoes, knives, wooden spoons, art work, paper products and so much more. Bowerbird is a high end, thoughtfully curated event, hosting the best of creativity from SA and Australia wide. On this trip, I met makers and designers who had made long trips from Perth, Brisbane and remote Tasmania. It was such a pleasure to discuss and exchange ideas, at the end of each flat out busy day of trading. I was happy to do some quality Christmas shopping at Bowerbird. And I had many customers who specifically came to Bowerbird to do their entire Christmas shopping. There were also many interstate visitors who specially flew in for the event. Being Christmas, this all added to the festive vibe of the weekend. The pavilion was exquisitely decorated, and there were many engaging workshops to attend. And for all the folk who stopped for delicious, gourmet food and drinks to refresh themselves, there were long boarding school style refectory tables with long lines of vases filled with pretty posies. It was truly an inspirational atmosphere. As a small maker, I can say that we (small batch producers), are a group of really passionate and committed individuals. It's really hard at times - lifting heavy things and bad weather at outdoor events - just to name a couple of tricky factors. But when things come together, such as at these premier events, there's such an incredible sense of satisfaction at having made something with your own two hands, and a whole lot of imagination. This time I decided to try some "glamping" down at the beach. As I fell asleep listening to the waves, I thought about new product lines, friends working alongside me, stunning artworks, detailed designs, new friends, my favourite wine bar in Adelaide.... Find what you really love doing. Then surround yourself with your "tribe". The level of satisfaction and fulfillment is beyond measure. Time passes anyway....so you may as well do what you love.

November 25 - 27th, Bowerbird, Adelaide

On the recent drive over to Adelaide to attend Bowerbird, I was thinking about the transition of my hobby into a full time business. One of the things I love about a roadtrip, is the time to think. It's all too easy to get onto that treadmill of 'busyness' and not have enough time to think and plan, especially at this time of year. I think I planned all of 2017 on the trip over !

I could never have envisaged all the new friends and networks that now surround me. I am constantly amazed and inspired by the people I know who make and design - gourmet food, textiles, clothes, jewellery, shoes, knives, wooden spoons, art work, paper products and so much more. Bowerbird is a high end, thoughtfully curated event, hosting the best of creativity from SA and Australia wide. On this trip, I met makers and designers who had made long trips from Perth, Brisbane and remote Tasmania. It was such a pleasure to discuss and exchange ideas, at the end of each flat out busy day of trading.

I was happy to do some quality Christmas shopping at Bowerbird. And I had many customers who specifically came to Bowerbird to do their entire Christmas shopping. There were also many interstate visitors who specially flew in for the event. Being Christmas, this all added to the festive vibe of the weekend. The pavilion was exquisitely decorated, and there were many engaging workshops to attend. And for all the folk who stopped for delicious, gourmet food and drinks to refresh themselves, there were long boarding school style refectory tables with long lines of vases filled with pretty posies. It was truly an inspirational atmosphere.

As a small maker, I can say that we (small batch producers), are a group of really passionate and committed individuals. It's really hard at times - lifting heavy things and bad weather at outdoor events - just to name a couple of tricky factors. But when things come together, such as at these premier events, there's such an incredible sense of satisfaction at having made something with your own two hands, and a whole lot of imagination.

This time I decided to try some "glamping" down at the beach. As I fell asleep listening to the waves, I thought about new product lines, friends working alongside me, stunning artworks, detailed designs, new friends, my favourite wine bar in Adelaide....

Find what you really love doing. Then surround yourself with your "tribe". The level of satisfaction and fulfillment is beyond measure.

Time passes anyway....so you may as well do what you love.