You’ve probably gathered by now that food plays a large part in my life. This evening I had the great pleasure of dining at Wildflower in Perth. It is fine dining with a focus on Australian native ingredients and a view over the rooftops and river. What did I order? Jarrah smoked kangaroo with pepperberry, native herb pesto and pickled radish, and a tomato salad with burrata, lemon balm, aniseed myrtle and stone fruit, accompanied by a glass of tempranillo. Rounding it off beautifully, my charming waiter presented me with two divine finger lime chocolate balls to finish.
That is not a typo. You read it correctly: cronut. I tried one for the first time this morning, mostly because I’m a curious creature. The Cronut is where croissant meets donut. Croissant dough, in the shape of a donut, and fried. The one in question was topped with chocolate and pistachios. It was quite tasty and I do love trying something new. I do think, however, that I prefer a straight croissant or straight donut over the hybrid.
Perth is an intriguing blend of new and old. It’s a city of skyscrapers and visible big business, but it also has stunning scenes around corners just when you’re not expecting it. I love the movement and fluidity in this sculpture with the solid backdrop of old stone and high-rise glass, which in turn are juxtaposed against the clouds behind.
As a country girl, there’s a voyeuristic pleasure in staying in a high rise hotel. It is a fascinating view over rooftops and streets, watching the odd melange of activities that is never visible from down below. Unlike the sniper, I’m only collecting images and observations.
Rehearsing is always a pleasure. Especially when it’s for one of my favourite small festivals – Melbourne Ukulele Festival – and one of my favourite songwriters – Leonard Cohen. I was going to post a clip of Leonard singing Come Healing live in Dublin, but the musical wormhole is a rich place. So much material to digest and I thought you might like Teddy Thompson’s version of The Ballad of the Absent Mare.
I’m sure you’ve done it too – put off making a dentist appointment for much longer than you should have. Then comes the catalyst when something hurts and you realise you MUST go. Trembling with fear for pain in your mouth and your wallet, your force yourself to go, convinced most of your teeth are on the verge of falling out. That’s when the happy moment comes: you’re definitely due for a good clean, but that’s it. Remember to floss and we’ll see you in six months. I walked out of the dental clinic this afternoon feeling ever so lucky I didn’t have a head full of anaesthetic. What a blessed relief!
I was gifted a stack of old sheet music songs yesterday. A wonderful selection of well known tunes with witty lyrics from the first half of the 20th century. Most of I them I know, but there were a few delightful tunes I had not yet encountered in my musical travels. My favourite? ‘You’re the cream in my coffee‘ from 1928, by Ray Henderson (who also wrote ‘Five Foot Two‘, ‘Bye Bye Blackbird‘ and ‘I’m Sitting On Top Of The World‘).
I’m staying with some gorgeous friends and my ceiling has glow-in-the-dark planets, stars and other celestial features. They were quite popular in the 90s to brighten up bed time. I always like a dark room and never quite understood why people liked them, but now as a big grown-up, I find them quite enchanting, in a kitsch kind of way.
(They don’t photograph well, so here’s a Middle Ages diagram of the solar system.)
Possibly the best things I could hear:
~ “Hey Mama, I went to listen to that song on youtube because I really like it, but then I realised it’s not there because it’s one of your songs.”
~ “Hey Mama, can you play your songs while I’m going to sleep?”
~ Waking up on a Sunday morning to the sound of my daughter picking out one of my songs on her banjo.
I confess, there are crumbs on my keyboard. It’s such a tragedy – all that salty goodness going to waste. I’d forgotten how delicious these little treasures are. Raw almonds are good, but not nearly as satisfying as their roasted counterparts, rolled in salt. And if you’re looking for the perfect sparkling wine accompaniment, look no further, for ’tis a flavour and texture match made in heaven.