I was booked to shoot a wedding in Belgium late February. I thought it only proper that I should stay on for another 10 days in Europe to catch up with friends I hadn’t seen for quite some time and do a bit of sightseeing .
Of course the trip was overshadowed by the impending pandemic that was quickly gaining momentum. I was more than happy to get on that plane and arrive back in Sydney by early March
Here are a few shots, taken during my time away…….
After Paris I spent a few days visiting a friend in Munich. It was the first time I had been to this city. I was impressed. Impeccably ordered and clean and so, so European. I was completely enthralled by the Pinakothek der Moderne. I’ve never seen so many Beckman’s in one place. I spent the entire afternoon in this magnificent building and lost myself completely.
The French Countryside
Next stop was the French countryside of Burgundy (La Bourgogne). A friend recently moved back to France after 19 years of living in Australia. He purchased a delightful, picture-card-perfect farm house near a small village called, La Clayette.
This village is highlighted by the impressive chateau, Chateau de La Clayette, that was built, in the 14th and 19th century, as a fortress, surrounded by a moat and has had a long and illustrious history of housing may of Frances “most important” families….still in private hands.
Meanwhile here’s some shots of the farm……
These are a few pics of my new Burgundy friends…..the Charolais cows. They are a local breed of cattle renowned for their meat (although I wouldn’t mention that to them). They are a creamy, milky white colour and seem to have a amicable nature. They became welcome friends in the landscape.
The French obsession with Protest
I returned to Paris from the South of France to leave back to Australia. However, no trip to Paris would be complete without experiencing what the French call, “Manifestation”, or protest. The French are famous for going out in the streets at the drop of a hat to protest their displeasure with the powers to be. This is a well known French pass-time. This protest was on World Womans Day and was a display of active feminism.
Located within West HQ – Sydney’s leading landmark destination for entertainment, fitness, lifestyle, and accommodation – the Sydney Coliseum Theatre features a 2,000-seat auditorium and can accommodate theatrical performances, corporate events, conferences and more.
You may remember that on a previous post I covered the mid-construction shots of this brilliant cultural addition to Western Sydney. I captured the construction progress around April, 2019. Here are some shots….
Now, over a year later, Western Sydney has it’s own, “state of the art”, international standard, performing arts centre. This facility is poised to attract the cream of the worlds talent and the pinnacle of the worlds top shows to Rooty Hill.
Having built a certain rapport with the physical structure of this building, inside and out, photographing it on several occasions, I am looking forward to visiting the theatre to see my first show there. I have heard that the acoustic performance of the auditorium is excellent and I am excited to experience this.
The interiors are particularly impressive with a large coloured chandelier in the main foyer, suspended from the ceiling. Stairs, white walls, vaulted vertical windows and wood panelling ascend the central atrium that leads to the various entrances of the auditorium.
Since 2008, every year I have taken an “official” annual portrait photograph of Matthew Mitcham, Australia’s gold-medal Olympic diver, award-winning cabaret performer and television entertainer, in my studio in Sydney.
Facing the camera with a direct, unflinching manner, each consecutive portrait is added to the growing series of similar portraits, which commenced when Matthew was only 20 years old, before his rise to Olympic fame.
Each portrait is taken under identical conditions, plotting the changes in his physical appearance and growing self-assurance. MMXIX marks the 12th portrait and the 12th year in this ongoing series.
I thank Matt for his support in continuing this series, in allowing a very public view of his “personal time-line”. Matt intends to marry this year in Europe, and I wish him and Luke all the very best.
The complete sequence can be seen at
The series is printed by the artist in an edition of 9, with 2 artist proofs, and is available for purchase.
The year is almost over, Xmas looms in a couple of days and I have a bit of time on my hands.
Yesterday I made the annual Xmas pudding. I enlisted the help of my Tasmanian friend, Rob, who dropped in to pay his respects. We both set about creating the 2019 version of my mother’s Xmas pudding.
I thought it may be a nice idea to share the recipe on my blog page, together with a pictorial explanation of the necessary steps. Rob agreed to be photographed for the exercise.
6 Table spoons of Butter
2 Small Cups of Brown Sugar
3 Cups of flour
1 Cup of Sultanas
1 Cup of Raisins
1 Cup of Mixed Peel
1/2 Cup of Currants
2 Oz Blanched Almonds
2 Tsp Bi-Carbonate of Soda
6 Tsp Mixed Spice
2 Tsp of Cinnamon
1 Tsp of Nutmeg
1 Tsp Ginger
Pinch of Salt
1 Tablespoon of Treacle
Essence of Brandy or in fact Brandy. You choose
4 Tablespoons of Apricot Jam
1/2 Cup of Orange Juice
Additional notes on ingredients: I don’t add the orange juice in my version of mums recipe….doesn’t make sense to me. I also add prunes to the mix. Cut up quite finely of course. I also put in 3 eggs, rather than 2….creative license. You can add and substitute different fruits, such as glazed cherries (I don’t like them), apricots, pears….etc.
Actually you can take quite a bit of creative license with a plum pudding…..it’s not like the delicate sponge, souffle or cream puff, where too much variation may result in tears. So feel free to add your own personal touch whatever that may be…..
Gather all the ingredients….
Prepare the fruit: Measure it out, chop where necessary and put it all into a large bowl
Almonds need to be cut up into smaller pieces
Sultanas don’t need to be cut…put them in the bowl directly
Currants are already very small so no cutting required
Raisins should be cut into thirds (in my opinion)
put all the fruit together in a bowl and mix
essence and or alcohol can be added at this stage to the fruit
Some recipes advise soaking the fruit for a day or two in the alcohol/essence before preparing the rest of the pudding. But who has 2 days to spend on making a plum pudding?
Beat the butter and sugar in a bowl, either with your hand, wooden spoon or in a mix-master type beater. See pic below: The butter and sugar is beaten until the consistency becomes homogenous and creamy….in fact one says, “cream the butter and sugar”.
Next: Add the eggs Note…..the eggs should be added at room temperature. Take them out of the fridge well before (if you keep your eggs in the fridge). I put the eggs in a bowl and beat them a little first before I put them in the pudding mixture. I add half the quantity of eggs and stir them until they are blended into the mixture….I then add the rest of the eggs and beat them similarly.
At this point you can add the vanilla essence….a couple of tea spoons.
We’re up to the mid point of the process….the adding of the dry ingredients and the fruit.
Make sure you sift all the dry ingredients together before you add them to the mixture….see pic below.
Add the flour…..about half the quantity. Once that is well combined into the mixture you then add around half the quantity of fruit. When the fruit is mixed in you may add any alcohol or essence that you decide to put in for extra flavour. You repeat the process until all the dry ingredients and fruit are combined.
For this process you can shed the electric mixer and use your hands or a wooden spoon to hand mix the flour and the fruit. Some die-hards would never use the electric beater….they feel you get a better result if hands or a wooden spoon are enlisted. I’ll leave it up to you.
Lastly, once all the ingredients so far have been successfully stirred together, you add the final ingredients, being, the treacle and the apricot jam. A note: these two things are optional, in my opinion. I do add them but if you chose not to….it’s not like you going to ruin your pudding. It will still be a good pudding.
Finally, it’s time to pour your pudding mixture into the centre of a square piece of calico. The calico is pre-cut and also soaked in cold water. Wring out any excess water from the calico….pour out the mixture….then gather the rag and form a closure, a bit like a “money bag”. Make sure all the sides of the rag are gathered together and you haven’t missed a bit.
Then tie off the top of the rag with string . Make sure you tie it well….go around several times and tie it off several times. Don’t be stingy on the length of the string….hopefully there will be a good bit of it left after tying which can be used to hang the pudding.
Important….leave a bit of space at the top between the mixture and the level of the rag you tie off…..that is, allow a bit of space for the pudding to expand in the rag…it will.
Now you need to boil your pudding. Gently lower your pudding into a pot of boiling water. Make sure your water is boiling on the stove and that your pot is big enough to comfortably accommodate the size of your pudding.
Boil your pudding for approximately 3 – 4 hours. It’s a bit of a process because you can’t really leave it during that time. You will need to keep an eye on the water level….continually topping up so your pudding doesn’t boil dry.
Note also….put a small saucer at the bottom of pot so that your pudding is not sitting directly on the bottom, but cushioned from direct contact with the heat.
At the end of 4 hrs take your pudding out of the hot water. It is now ready to eat…..un-peel the calico and serve with fresh cream or brandy sauce.
Or…..as it usual, you eat your pudding at a later date. Hanging the pudding for a period of time is suggested as it allows all the flavours and spices to penetrate the whole pudding. Some people hang theirs for months.
A “hung pudding” will require re-heating. Although the pudding is cooked when you go to re-heat it you will need to re-place it into a pot of boiling water, as before. In order to re-heat the pudding thoroughly you will need to leave it for at least 2 hours….for the heat to really penetrate the mass of the object. The water should already be boiling when you add the pudding.
You can cheat and take it out of the rag, cold and put cut pieces in the micro wave….this is not as dramatic and nowhere near a nice. But go ahead…..
So that’s it! That’s one version of a plum pudding recipe. Let me know how you go.
I first visited Lebanon in 2005. In spite of the fact that I had a brilliant time it took me 14 years to get back to Beirut for another Lebanese experience. It did not disappoint.
Whether it’s the delicious Middle Eastern food, the beautiful and changing landscapes, the ancient monuments or the most hospitable and warm inhabitants, a good time is assured. Here a few frames from my latest trip to the Jewel of the Levant.
South Border Gallery – Exhibition at the Abroyan Factoy, Beirut
The Abroyan Factory was transformed into a huge art installation to coincide with the opening of the Beirut Art Fair. It was a great event and an amazing experience to wander through the rooms and corridors of the old factory, lined with art from different corners of the world.
Beirut Art Fair
I had the good fortune to be in Beirut during the Beirut Art Fair. I checked it out.
Baalbek, Beka Valley
Baalbek is an ancient Phoenician city located in what is now modern day Lebanon, north of Beirut, in the Beqaa Valley. Inhabited as early as 9000 BCE, Baalbek grew into an important pilgrimage site in the ancient world for the worship of the Phoenician sky-god Baal and his consort Astarte, the Queen of Heaven (the name `Baalbek’ means Lord Baal of the Beqaa Valley). The center of the city was a grand temple dedicated to Astarte and Baal and the ruins of this early temple remain today beneath the later Temple of Jupiter Baal. Baalbek is listed by UNESCO as a World Heritage Site.
These structures are magnificent and mysterious. They are still the subject of much debate in the academic community, particularly questions concerning the origins and nature of many of the enormous foundation stones in the structures, some of which are the largest in the known world.
A megalith is a large stone that has been used to construct a structure or monument, either alone or together with other stones. The word megalithic describes structures made of such large stones without the use of mortar or concrete, representing periods of prehistory characterised by such constructions. For later periods, the word monolith, with an overlapping meaning, is more likely to be used.
The Beach in Beirut
Bullet holes ect, remnants of and eery reminders of the civil war
Beit El Baraka
Beit El Baraka – Our Mission is to ensure a sense of dignity to hard-working citizens once they retire, by assisting them in their struggle with the increasing cost of living. In a spirit of respect and support, we aim to provide a tailor-made accurate and beneficial response to Lebanon’s economic and multi-dimensional challenges that are depriving many retired citizens of their most basic needs and rights.
It’s always fun and colourful to shoot in the entertainment space. Here are a few examples of some shows that I worked on recently.
The Lyin’ Queen
The lyin’ Queen – by Phil Scott and Trevor Ashley, an ecological disatser movie remake hits the stage.
Shauna Jensen performs at the Sydney Opera House
Club Posters of Sydney Drag Shows
Hair The Musical
A new production of Hair the Musical was produced by David Hawkins. It toured the country, including performances at the Sydney Opera House.
Just for Laughs at the Sydney Opera House
Each year I shoot stills for the live recording of “Just For Laughs”, recorded in the studio at the Sydney Opera House. It is always a pleasure to shoot this totally entertaining event….at times the camera is shaking as I hold back laughter.
The construction sector is still buoyant and active. Here are a few examples of the latest projects I was commissioned to work on…..
Before and After
Prime Constructions is about to work on this “artistic” office space. Left vacant and unfinished for many years, this graffiti canvas will now become a re-furbished and modern office complex. This is the “before” shot. Stay tuned for the “after” shot….sorry that one will take another 6 months to complete.
Men at Work
Office Refurbishment – MSCI
Short term rentals is a vibrant market as more and more people make their homes and properties available. I’ve been working with a company that manages these properties for owners, Maisonnets. Here are a few examples:
I have been on assignment at Screen Australia recently, shooting some vibrant, young creatives for various promotional initiatives.
Ryan O’Connell, writer and story editor (Will & Grace) has teamed up with Anna Dokoza, Australian director, the star of The Big Bang Theory and Netflix to create a new comedy, Special. Click here for more info
Pitcher Perfect – Screen Australia announced the finalists of the first ever “Pitcher Perfect” competition which was held at VidCon in Melbourne.
I shot some of the creatives who’s job it was to pitch their concepts to a panel of judges, for a duration of 5mins. It was their job to convince the panel to choose their concept as the recipient of the $30,000 on offer to the winners.
The winning pitch was “Return to Sender”, pitched by Amy and Pearl, two of the finalists that I photographed.
Sydney was the original home of cabaret in Australia; it is an artform that is truly loved by all Australians. This year organisers decided to bring back the Sydney Cabaret Festival.
Trevor Ashley is the Festival’s Artistic Director. He assembled both International and Australian cabaret stars into a 9 day extravaganza of top class entertainment. Trevor states, “I have loved Cabaret as long as I can remember. As a confused child growing up I discovered this incredible artform that celebrated unique personalities, and more than that, an irreplaceable bond between artist and audience. Seeing artists like Lorrae Desmond, Julie Anthony and Geraldine Turner live, made me believe I could be anyone I wanted to be. It changed my life.”
The 2019 Sydney Cabaret Festival features Tony Award-winner Jennifer Holliday (pictured above), appearing for the first time on Australian soil, alongside local legends like Phil Scott and Jonathan Biggins, to New York downtown darling Natalie Joy Johnson. UK’s Frisky and Mannish return after a ten year hiatus, as does diva Alison Jiear. Tim Draxl will appear in a world premiere of his new show, along with Kim David Smith, Reuben Kaye and Brian Nash, plus circus and variety show Cheeky Cabaret, direct from their home in Brunswick Heads. Tim Benzie returns to Sydney with Solve-Along-A-Murder-She-Wrote. The Festival also includes a cabaret for children, Petit Cabaret, and masterclasses with Jennifer Holliday and Alison Jiear, as well as the Grand Final of the restored Sydney Cabaret Competition.
I was the Festival’s Photographer and had the pleasure of photographing and documenting most of the action. The following is a brief visual overview of how I spent my time.
Jennifer Holliday – Headlines the Festival
Opening Night at the City Recital Hall
The solo Performances
The Seymour Centre was transformed into the Cabaret Hub with solo performances simultaneously running in 5 separate performance spaces. There was a great buzz of excitement and anticipation as the audiences crowded to attend each show. I ran from theatre to theatre capturing the action. Here’s a visual overview…..
Cabaret Competition Grand Final
Australia’s next generation of cabaret superstars launched their careers at The Sydney Cabaret Competition: Grand Final hosted by ‘International Queen of Cabaret’ Trevor Ashley.
9 entertainers were selected as finalists (Nyssa Milligan, Irene Nicaola, Katelin Koprivec, Sarah Murr, Naomi Livingston, Rachael Gillfeather, Ali Calder, Billie Palin and Clare Ellen O’Connor), each performed their own short cabaret shows. The judges then selected the 2019 winner.
Congratulations to the runner up – Clare Ellen O’Conner with her show Plucked! and the Audience Choice and Winner – Billie Palin, for her incredible performance in ‘From Dubbo to Death’.
Born out of the sleepy, picturesque village of Brunswick Heads on the north coast of NSW, birthed at the Brunswick Picture House, comes “Cheeky Cabaret”. Full of many flavours…..other than vanilla and very entertaining, Cheeky Cabaret ran for the entire length of the Festival in the Valhalla Room at the Seymour Centre.
Frisky and Hammish
Master Class with Jennifer Holliday
Kim David Smith
Nathalie Joy Johnson
Phil Scott & Jonathan Biggins
Toni Lamond and the Finale
The Piano Bar
The Piano Bar was a popular venue, nestled in the Seymour Centre’s Festival hub. Each night heralded a plethora of pop-up performances from various artists.
The Sydney International Cabaret Festival was a big success and will be now on the Sydney cultural horizon….so watch out for it next year and don’t miss seeing a few of the performers in next years line-up.