visions of coolum

i like carrots~haddley haddles

Cream of mushroom soup

my neighbor phil has been growing field mushrooms somewhere in the commune, neither the less he has an abundance,and now so do me and jacob.I had some spare time at school today so i did a research on recipes that use heaps of mushrooms and a creamy soup was all to tempting. With a few modifications i ended up with a delightful meal and also a guest taster!

Cream of mushroom soup.

(serves 6)

one liter of reduced fat milk

two brown onions(finely chopped)

one full cup of fresh parsley

three cloves of garlic

four bay leafs

one rash of bacon

table spoon of sage

two vegetable stock cubes

salt and ground black pepper

seven hundred grams of mushrooms

two hundred and fifty grams of cream

cook off your onions and garlic add the bacon cook for ten minutes or until soft. Add bay leafs,stock, milk,half a cup of parsley and salt and pepper. Bring to the boil then reduce heat and let simmer for 15 minutes,stir often.

Stir in the mushrooms and cook for a further twenty minutes. Taste and adjust seasoning. Discard bay leafs.

Stir the cream into the soup. Do not bring to the boil. Blend the soup until smooth. Serve with remainder of the parsley and fresh pepper.

guest taster leonie prendeville

eight and a half mushrooms out of 10!

outdoor screening of the present.

After watching the premier,there was the wait until the hard copy was released.The present thomas campbells lastest full length feature film, sequel to "sprout" and the "seedling"is a journey into modern culture, surf movements and general happiness.As a hard copy was aquired local surfer and film star jacob stuth was first to put his hand up for the screening in his surf side sustainable wonderland.

contra-dealing with sister cafe cotton tree.

i have recently here at tall talk had an abundance of self sewn lettus. What better thing to do then inquire with the doctor about trading with the organic cafe he works at.As anyone who knows me well,knows coffee is a precious commodity in my day to day life.So as it works out i now trade 15-20 lettus include baby coz ,red oak,coral,mizuna and baby ice berg for a "250g" bag of allpress fair trade organic coffee.Not bad considering i didnt plant them and let mother nature water them.Free coffee!!!!

Ninderry Zucchini fest

Laurel & Hardy (+ lady company) hanging out with Ninderry's produce. The 'Land of the Leach' has provided an abundance of the green vegetable marrow

Chocolate Souffle s'il vous plait!

Despite Crescent head being victim to the recent NSW floods, Lars captained the 9-plus bus through the lakes... where tasty novelty rivermouth treats were sampled with friendly camping company. As always. Thanx Michael Nicholson for the images

Maldive Alaia by stuthy shaped from breadfruit

92000years....

paipo and alaia.

shaped by stuthy

the greenhouse

coastal bamboo- visits UK Cornwall

coastal bamboo in UK, inspiration from our friends over in the UK

Felicity Taylor Crockett & Becci Taylor take Stuthy on a day trip to remember.

an old lime quarry becomes the UK's most popular tourist attraction with extensive gardens created around and inside geodesic bio domes....

UK Cornwall Eden Project

a few more mexican highlights

visons from tall talk

a collection of images taken from either top deck or bottom deck at tall talk enjoy.

Those cool, crisp Coolum mornings

The recent winter mornings have been a logging delight for my local. Lonely glassy lumps, the way I like it. One such morning was shared with, & captured by Adam last week. Check out www.sunshinesurfsafari.com.au for some dreamy images of Sunny coast cylinders

Steamed chilli snappa w' king prawns and fresh match stick salad

serves 4

fish and prawn marinade.

2 large snappa fillets (halfed)600g

10 large raw prawns 500g (heads on)1 lime (juice and jest)

1 knob garlic

5cm ginger

finely chopped shallots 

table spoon finely chopped lemmon grass 

one tablespoon finely chopped coriander 

2 birds eye chilli's finely chopped

2 tablespoons peanut oil

1 tablespoon honey

combine ingredients and bowl with fish a prawns and refrigerate for one hour

living utensils.

4 lemongrass sticks  skewer prawns

soaked banana leaf steam wrap

6 sprigs of lemon grass (bedding)

4 cups of basil (bedding)

1 lemon diced

rice.

2 cups rice

safron threads

salt

teaspoon of palm sugar

combine ingredients and cook using the absorption method

salad.

mizuna letttue (green and black)

bannana leaf base

match sticked carrot

match sticked seeded cucumber

match sticked 

cut and arrange vegetables on a bananna leaf bed

salad dressing.

half cup water 

2 table spoons vinegar 

2 table spoons fish sauce 

1 shallot finely chopped

4 heads of mint finely chopped 

2 table spoons chilli jam

4 table spoons peanut oil

1 lime (juiced)

teaspoon ground coriander seeds 

1  small knob garlic

combine all ingredients let sit for 15 mins

marinate fish and prawns let sit for 1 hour.put the rice on.soak banana leafs in warm water for 50 seconds remove centre core.dry banana leafs and place on alfoil. base with lemon grass and basil.add diced lemon to each portion.place marinated fish on top and wrap.bbq steam or oven bake for 30mins.cut and prepare salad.place prawns on lemongrass skewers  bbq sear prawns.serve the goods.enjoy