The Last Gig of 2015

Hi everyone, it’s been lovely to have a break from blogging but I’m itching to write again – there’s been so much going on!

It’s the busiest time of year for me in the garden – I’m planting out heat-hardy salad vegetables like mad to take advantage of our brief but often vicious summer. There’s been several kilos of fruit off the raspberry canes already and several more to come, basil is being cropped, cucumbers, tomatoes, zucchinis and chillies are starting to ripen. On top of all this, I’m making some small wicking boxes this week for the front balcony, which gets all the morning sun and is great for tender salad greens.

A couple of weeks ago, local musician and friend George Begbie won the Rudy Brandsma Award at the ASA national awards in Sydney. Many of us who knew George when he first started performing were thrilled but not really surprised – he’s always been that good!

And my wonderful singing group at Oak Tasmania are playing at the in-house end of year BBQ this Friday. Rehearsals are getting tighter and more intense, we’re all getting excited about showing off some new skills. I hope there’ll be some photos I can share with you all from that too.

But tonight is my last public gig for 2015.

I’m playing a short set at The Homestead in support of my dear friend Matt Sertori. I’ve known Matt for many years and despite his seemingly irreverent lyrics, he is one of the most thoughtful, intense and inspiring performers around.


There is a misconception that Matt playing solo is just a comedy act but I think it’s important to understand there are two distinct sides to this demanding performer. Listen to his (often scathing) lyrics and look behind the laughter, there are some deep and incredibly serious subjects being dealt with. Here, there is a depth to the writing and an intensity in performance that can be downright confronting.

I am honoured to be playing support tonight for many reasons. Matt is also the man who drew me into the ASA over a decade ago and instigated the supportive, mentoring attitude that prevailed until quite recently. If you’re in or around Hobart I urge you to come and listen to this most fascinating and complex songwriter. And say hello – I love catching up with you all.

Take care wherever you are ❤

Raspberries – The Birthday Week Continues

Ok, I know that NaBloPoMo is over for another year and I was going to have a break from blogging – but I had to share this with you all.

Today I spent the morning gardening, collecting eggs and picking more raspberries and this afternoon we baked a Raspberry Cheesecake and Raspberry Upside Down Cake for my birthday tomorrow. Here’s the recipes – they’re both very easy.

Raspberry Cheesecake 


1 prepared biscuit base (for a 28-30cm spring form pan)

6 large eggs     3/4 cup of sugar     500g cream cheese (at room temperature)

2 cups of fresh raspberries (more if you have them)    1 tablespoon lemon juice


Break the eggs carefully into a blender jar, add the sugar and cover. Pulse until the eggs are frothy and the sugar is combined. Spoon the softened cream cheese in, cover and blend until smooth. Add the lemon juice and approximately half the raspberries and pulse. I like to do this very briefly so there are still chunks of fruit and the colour swirls through the cheesecake mix.

Pour this carefully into the prepared spring form pan and decorate with the rest of the whole fruit. Bake at 150 C (300 F) for about 45 minutes. Allow to cool completely and chill for at least two hours before eating.


Raspberry Upside Down Cake


4 large eggs, separated         3/4 cup of white sugar      1 cup Self Raising flour

1/4 teas Bicarbonate of Soda    3 tabs butter    4 tabs milk   1 cup fresh raspberries

a few drops of Vanilla essence (optional)


Preheat the oven to about 200 C (400 F). In a small saucepan, gently melt the butter. Brush a Bundt pan with a little of this and put the raspberries evenly on the bottom. Put the Bundt pan aside while you prepare the cake batter. Add the milk to the butter and turn off the heat. Do not let this boil!

Mix the egg yolks in a small bowl and put aside while you prepare the egg whites. Beat the egg whites in a large mixing bowl until soft peaks are formed. Slowly add the sugar and beat back up to soft peak stage after each addition. Very slowly sift the flour and Bicarb in and mix it thoroughly, ensuring there’s no pockets of flour left.

Slowly pour in the now lukewarm milk and butter and fold it through. Pour this very carefully over the raspberries in the Bundt pan.

Turn the oven down to 150 C (300 F) and put the cake onto a shallow tray. Pour hot water into the tray to create a shallow water bath and bake the sponge for 25-35 minutes.

Allow to cool for 10 minutes or so on a cake rack before carefully turning out onto a plate. Serve slices with cream and extra fresh berries.