When I Die, I Want to be Cremated…

Tags

Bondi to Coogee Walk, Cremation, Death, Pohutukawa, Sydney, Sydney Views, Waverley Cemetery, Winter in Sydney

Waverley Cemetery
(Image by LM for TSL)

Sometimes on a Sunday, when we have nothing in particular planned for our day, LM informs me that he is taking me on an adventure. I love these days.

Adventure days usually involve the pooch. They usually involve us driving to a part of Sydney I am unfamiliar with, followed by a walk and, if we are lucky with our chosen area, are punctuated with a nice meal or snack-age.

This past Sunday, LM took me to Bronte. Specifically, we went to the surrounds of Waverley Cemetery. I say ‘surrounds’ because one member of our adventure party was not permitted access to the actual cemetery.

Waverley Cemetery keeps the dogs out
(Image by LM for TSL)

Waverley Cemetery makes it VERY clear dogs are unwelcome
(Image by LM for TSL)

Waverley Cemetery is hands down one of the nicest cemeteries in Sydney, if not Australia. The pure white angels against the blue sky with the ocean in the background make this a spectacular place. (Review on Trip Advisor)

The Waverley Cemetery is an iconic heritage site on the cliffs overlooking the water between Bronte and Clovelly Beaches in the eastern suburbs of Sydney. It has been in operation since 1877. And, while it is fair to say the Waverley Cemetery seems to be a particularly fine example of a burial ground, I suspect this may have rather more to do with its location and bazillion dollar views than its occupants.

And, when I die, I want to be cremated. But, if I didn’t, I wouldn’t care less if I had a bazillion dollar view. What would I care? – I’d be dead. What I would care about is that my dog could come and visit me and be allowed to mourn my passing in the appropriate way…* Just saying.

Bazillion Dollar Views at Waverley Cemetery
(Image by LM for TSL)

More Bazillion Dollar Views from the Cemetery
(Image by LM for TSL)

…and from another angle
(Image by LM for TSL)

Bella outside Waverley Cemetery
(Image by LM for TSL)

Anyway, the Bronte-based Waverley Cemetery is quite large. We wandered happily around its circumference for almost two hours. We took in the small section of the Bondi to Coogee walk that backs onto the cemetery, too.

Clearly, the residents within Waverley Council are very law-abiding…
(Image by LM for TSL)

…VERY law-abiding
(Image by LM for TSL)

Clovelly Bowling Club – the world’s best lawn bowls site?
(Image by LM for TSL)

Almost enough to get me barefoot bowling…
(Image by LM for TSL)

Part of the Bondi to Coogee Walkway
(Image by LM for TSL)

Bazillion dollar views…
(Image by LM for TSL)

I have written about my love of pohutukawa trees before (here). They are colloquially known as a Kiwi Christmas tree because they usually flower at Christmas time – that’s summer-time for us, Northern Hemisphere. Well, Sydney has been experiencing an unseasonably warm winter – 20° C/68° F was the high on Sunday. Look at what we found.

Lots of flowering Pohutukawa in the middle of winter!
(Images by LM for TSL)

Oh, and we did get our meal. And, it was fine. More on the Three Blue Ducks in my next post!

*not really, but it sounded good at the time of writing.

Angus & Celeste – Made in Australia for Kiwis Who Love Pohutukawas

Tags

Angus & Celeste, Artisan, Arts & Crafts, Australia, Ceramics, Dandenong Ranges, Flora and Fauna, Flower, Garden, Jewellery, Melbourne, Pohutukawa, Victoria

Botanic Vases by Angus & Celeste
(Image from here)

I have a wee Angus & Celeste botanic bottle which puts a smile on my face when I look at it. I choose to think it has pohutukawa flowers on the front. The reality is that they are actually flowering gum (native to Australia, not NZ). But, it is my vase. So, they are pohutukawa flowers…

Just as the Angus & Celeste team suggests, it is perfect for a small bunch of flowers picked from my garden, especially when my pohutukawa is in bloom.*

Pohutukawa Botanic Bottle by Angus & Celeste
(Image from here)

Angus & Celeste are a design partnership from Melbourne Australia. Keir Angus MacDonald and Asha Celeste Cato met in 1997 while studying Fine Arts at the Royal Melbourne Institute of Technology. With backgrounds in ceramics, printmaking and sculpture the designers began collaborating and by 2005 Angus & Celeste was born.

The duo are based in the lush Dandenong Ranges in hilly outer Melbourne, which is described on the Angus & Celeste website as “a fertile and picturesque area surrounded by tall gum trees, ancient tree ferns, and flower producing market gardeners. Winter engulfs the hillside in thick clouds that bring some of the best rain in Victoria. Spring is heralded in by shocks of yellow wattle and striking red Grevilleas. Wild flowers grow along the road side and rhododendrons are in full bloom. With the heat of summer there is a constant awareness of the possibility of bush fire.

The changing seasons and moods serve as constant inspiration and are reflected in many of the designs. Their creations meld art practices, traditional craft techniques and modern design principles into a unique fusion. The end result is a timeless but recognisably modern product range, with a distinctly Australian feel.”

Banksia Petit Vase by Angus & Celeste
(Image from here)

Hanging Gum Botanic Vase by Angus & Celeste
(Image from here)

Magnolia Bulb Vase by Angus & Celeste
(Image from here)

In addition to their lovely vases and bottles, Angus & Celeste also have a range of ceramic jewellery and hanging planters for your garden…

Ceramic Rings by Angus & Celeste
(Image from here)

Hanging Garden by Angus & Celeste
(Image from here)

Angus & Celeste ship all around the world. With Christmas just around the corner (I know – but, it is!) you may like to check out their website here.

*I was going to take a happy snap for you, but my camera didn’t want to oblige. Sorry.

Pohutukawa Trees + J.Friend & Co.

Tags

Artisan, baked camembert, Camembert, Cheese, Christmas, Design, food, Honey, Iconic, J.Friend & Co., New Zealand, organic honey, Pohutukawa, Trees, vegetarian

Known as the iconic Kiwi Christmas tree, the Pohutukawa has become an established part of the New Zealand Christmas tradition. Unique to New Zealand, its vibrant crimson red flowers bloom from November through to January.  I love them so much, one of my best buddies tracked one down and gave it to me for my birthday.

My Pohutukawa at Christmas-time

I know it’s not Christmas but as I was checking on my poor wee potted pohutukawa (its been getting buffeted by all this wind and rain) AND because the temperature has taken such a massive dive overnight that I’m considering making myself a hot lemon and honey beverage, I thought I should introduce you (if you haven’t already met, that is) to the award-winning J.Friend & Co., artisan honey providores.

J. Friend & Co was created to return life to honey and dignity to the artisan beekeeper. We want to introduce food lovers to the complex flavours of vintage organic honey, a taste experience without equal. (Jeremy Friend, Co-owner)

Most honeys already available more often use pasteurising creaming methods that strip out all the goodness and regional distinctiveness as they were blended together. J.Friend & Co. offers a range of New Zealand honeys with differences in flavour driven by the individual honey varietals.  In addition, they are certified organic and strive to be carbon neutral.  Most importantly, they taste bloody good!

Naturally, my favourite is the Pohutukawa honey.

The J.Friend & Co. website even has a recipe section with some very more-ish looking yummy stuff.

I’m keen to try the Baked Camembert with Honey, Walnuts and Crackers

J.Friend & Co. Baked Camembert with Honey, Walnuts and Crackers

INGREDIENTS

(Adapted from a recipe published in NZ Taste Magazine December 2011)

For the Crackers:
2 cups plain flour
½ tsp baking powder
90gm unsalted chilled butter cubed
Approximately ½ cup cold water
Freshly ground pepper
Salt, for sprinkling

Baked Camembert:
A few sprigs of fresh thyme
1 camembert, (any size)
¼ cup J. Friend and Co Beechwood Honeydew Honey
1/3 cup walnut halves toasted

METHOD

1. Make the crackers first.  Preheat the oven to 200 degrees Celsius.  Put the flour and baking powder into a bowl.  Add the butter and rub in until the mixture resembles fine breadcrumbs.  Stir in freshly ground black pepper.  Gradually add enough water to make a pliable dough.

2. Form the dough into a cylinder shape, wrap in cling form and place into the refrigerator for approximately 30 minutes.  Cut slices approximately 2 mm thick from the cylinder and place onto a baking paper lined oven tray.  Prick each slice several times and sprinkle with salt.
3. Bake for approximately 10 minutes or until golden.
4. Remove from the oven and allow to cool.
5. Reduce the oven to 180 degrees Celsius.  Place the thyme sprigs on the top of the camembert and secure with kitchen string.  Place the camembert on a baking paper lined oven tray.
6.  Bake for 10 minutes then transfer to a serving plate, drizzle with honey and scatter toasted walnuts over the top.  Serve immediately with the crackers.

Yum!

You can buy J.Friend & Co. honeys online here.