Transformations: Art of the Scott Sisters is a breathtakingly beautiful exhibition on at the Australian Museum.
It is a celebration of the sister’s vast contribution to Natural History and Science in Australia during the colonial period. And it is a rare glimpse into the social history of this family as they went against the grain as female scientists, and struggled to survive poverty.
The Scotts’ looked at butterflies and moths drawing the insects throughout their various life cycle stages using live insects. This was time consuming and involved a lot of field work. Glimpses of the areas where the specimens were collected were also shown on the drawings as were drawings of the plants that hosted the insects.
These drawings where to be part of a vast work of their father Alexander Walker Scott, called Australian Lepidoptera and their Transformations.
The exhibition shows the notebooks, field drawings, letters to the Museum and final works alongside collections of the specimens themselves. It is breathtakingly beautiful, and thoughtful animations and quotes illuminate the lives of the insects and the women themselves.
The exhibition is on to mark the 190th anniversary of the museum. It’s well worth going, but if you can’t get there by the 25th June when it closes, download the app from the museum website.
I left my run too late, however, and by the time I’d done a lap of the place and come back he had sold out, with nothing left but some dried porcini for my risotto.
Mandy Sinclair’s Mushroom and Ginger Pot Sticker’s, from our book Grow Harvest Cook (below) will have to wait till next time.
We got chatting, however, so I can tell you the extroadinary way he is growing his crop of treasures. In shipping containers. Reinforced and half buried into an embankment to keep them cool.
Mushrooms are one of those strange things that actually like growing in the dark…as long as the air is cool and moist then they’re happy. They are sometimes grown commercially in disused railway tunnels.
Gathering wild mushrooms is enormously popular in Europe, and in some parts of Australia Europeans often forage in forests for some of their favourites. Mushrooming in the Oberon Pine Forests with some Italian family friends is one of my favourite memories from childhood. They would have the BBQ set up there and cook them as they were found. Eating wild mushrooms requires an expert eye, as poisonous toodstools can be deadly.
Our First Nations people handed down knowledge of which were good to eat orally from one generation to another. For a fascinating look at what some Aborigines regarded as “fallen stars”, the Australian National Botanic Gardens website has a great article.
…and if I make it back to the markets in time for mushrooms next time, here’s the recipe.
Mushroom and Ginger Pot Stickers
¼ cup vegetable oil
600 g (1 lb 5 oz) button
mushrooms, very finely chopped
4 garlic cloves, crushed
1 tablespoon grated fresh ginger
2 long red chillies, finely chopped
3 spring onions (scallions),chopped
½ cup chopped coriander
(cilantro), plus extra leaves to garnish
2 tablespoons fish sauce
2 tablespoons soy sauce
250 g (9 oz) fresh wonton wrappers
2 tablespoons soy sauce
1 tablespoon finely shredded
2 teaspoons white sugar
1 teaspoon sesame oil
1 Heat 1 tablespoon of the vegetable oil in a frying pan over a high heat.
Cook the mushrooms for 5 minutes until soft and dry. Add the garlic, ginger and chilli. Cook for 1 minute, until fragrant. Add the spring onion, coriander, fish sauce and soy sauce and stir to combine. Set aside to cool.
2 Working with one wonton wrapper at a time, place 1 teaspoon of the mushroom mixture into the centre. Moisten the edges of the wrapper with a little water. Fold the wrapper over and pleat the edges together to enclose the fi lling. Repeat with the remaining wrappers and filling.
3 Heat half of the remaining oil and ¼ cup water in a large frying pan over a medium heat. Add half of the wontons and cook, covered, for 5 minutes. Remove the lid and cook for another 2 minutes, until the water is evaporated and the wontons are golden and crisp on the base. Repeat the process using the remaining oil and another ¼ cup water and cook the remaining wontons.
4 To make the dipping sauce, mix together all the sauce ingredients.
Serve the wontons with the dipping sauce and garnish with the extra coriander leaves.
MAKES ABOUT 30
TIP You can assemble the wontons up to 4 hours ahead of time.
Place on a baking tray lined with baking paper, cover with plastic wrap and refrigerate until ready to cook.
The the last day of autumn is winding up, and with it the last few crops of apples.
Cooking up relishes and chutneys is a great way of using the last of these “windfall” fruits and preserving them for months. Freezing cooked or bottling stewed apples is another. Grow Harvest Cook and The Produce a Companion both feature some sensational seasonal recipes.
However, before the last fresh apples disappear, consider making some fresh cider. Mandy Sinclair’s recipe, illustrated below, is a real treat.
From Kokedama balls to Ikebana floral arrangements, it seems more and more of our green life if being influenced by Asia, especially Japan.
As winter approaches it makes sense to start bringing touches of the garden inside – and both these techniques are creative ways of achieving this. So what are they?
Kokedama are moss balls that effectively cover a plants roots and become a suspended sphere of garden. They work really well with a range of plants, and can be grown inside or out, depending on the species of plant grown. If you’re interested in learning, Matt Carroll, known as the Hortiman, will be holding a 2 hour workshop this Saturday in Waitara. For details and bookings.
Ikebana is flower arranging with a difference. It balances colour, form, texture and line. People train for years to become Masters of this art form. The Calyx at the Royal Botanic Gardens Sydney is currently exhibiting arrangements by the School of Ikebana, both as individual compositions and also as a group installation. It will be on display till 28th May. You can also book in for a half day workshop at the Calyx with senior teacher Sandy Marker.
The Chaser turned environmental crusader Craig Reucassel has again been ruffling feathers, this time exposing our disposable lifestyle and unrealistic food standards as largely to blame for massive problems in the ABC’s newest show War on Waste
Approxiamately half of our household waste is food scraps. Having recently moved from suburbia to an apartment, I have been missing my compost heap and worm farm, but decided to try and instigate a community worm farm at the flats. They live happily near the green bin and yellow bins and now delight in 4 household’s worth of vegetable scraps in their bellies each day. And all the while saving organic matter from growing into landfill and causing methane gas from its anerobic breakdown.
Starting a worm farm does involve a small set up cost, but they can often be bought subsided from the local council. Any outlay is quickly paid off with free fertisiler im the form of vermicast and worm wee, both great at not only adding nutrition but also beneficial organisms and microbes to your garden.
So now those spent flowers, kitty litter, vegetable peelings and even tea leaves and coffee grounds, have somewhere to go that’s actually doing some good to the environment.
The hungry bin is another great option. It creates an ideal living environment for compost worms. The worms convert organic waste into worm castings and a nutrient-rich liquid, in a large bin like container not unlike a wheelie. Bokashi buckets are great for people in apartments.
And the upshot of my new venture? Not only do four households now have the option to compost, the kids downstairs finally have some pets. Maybe not quite what they’d imagined but much easier to care for!!
A few days before Mother’s Day I was asked to add some colour into a garden in Waverley. The cottage had been landscaped before and had great bones, but after some years, 5 kids and a business run from home it had, understandably, suffered from some neglect and needed an overhaul.
With a plunge pool tiled in shimmering pink and grey mosaics, who could resist adding my own touch of blush to the garden…especially seeing it was Mother’s Day.
The planting palette now includes Cordilines, Variegated Goldfussia, Tricolour Chinese Star Jasmine, giant purple bromeliads and Rhoeo ‘Moses in the Cradle’ among other flowering gems such as Medinilla, Vireya Rhododendrons and pink Sasanqua camellias.
The additions should make this hard working mum “tickled pink” for years to come.