Creating a sweet life

This year my career journey has been a rollercoaster and has included thoughts of real estate, volunteering abroad, horticulture and property development. Only to end up back at the original idea I had more than 15 years ago.  My latest thought is to be a Pastry Chef.

I have always loved food. I love to eat and I love to cook, particularly sweet things.  I have been inspired during my life by the amazing women in my family who could captivate a room with their cooking ability.

My Nonna was a whiz in the kitchen. I experienced wonderful home grown, homemade Italian food.  We didn’t really do dessert; some biscotti, crostoli, zeppole and cannoli that was about it, but that was enough. I have inherited from my nonna the art of being quick in life and in the kitchen.  I’m always in a hurry to get things done so I can move on to the next task. I can still hear her sometimes in her own creative English language Quicka! Quicka!

My Australian grandma was the queen of sponge cakes, powder puffs and potent trifles, a treasure of the local Country Women’s Association.  She passed over 20 years ago, but people still speak of her glorious cakes and desserts today.  I still recall her afternoon teas and suppers with a smile.  The development of my sweet tooth started at her house.

And then there is my mum, she is perfection in the kitchen.  Everything has to be made precisely and cooked and presented beautifully.  Everything is made with love and care.  I wish I had some of her patience.

Recently I wrote about An interview that could change my life.  I heard back and I was accepted.  I start my Hospitality Patisserie Course next week. I have enrolled fulltime, but I’m trying to be a little smart about it and have enquired about part time, so I can work a bit more on the side. Living on love will not pay the bills or any upcoming travel adventures.

It’s a little scary how things can happen so quickly. I think I am on the right track with Patisserie. Although I haven’t decided whether this is something I am doing to feed my passions or whether I will make a career out of it one day. I have been asked by many people what I will do when I finish the course, I honestly don’t know and I’m okay with that.

Life is an adventure and I’m just rolling with it.

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An interview that could change my life

I am still in pursuit of my dreams and in the process trying to work out what I want to do when I grow up. This week I took another small step towards something new and exciting. I had an interview. It wasn’t a job interview, but it could definitely lead me down a different career path.

As I sat on the train heading home afterwards, I reflected on my outing. That one little interview, that small amount of time out of my day could have just set things in motion that would change the rest of my life.

As I impatiently wait the next two weeks to hear whether I am in or out, I’m brushing up on some skills.

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Numbers 3 & 4 of 32: Fun in the Barossa Valley

3. Scarecrow Hunting: It started with a map, a car and a camera and ended after an awesome journey around the Barossa Valley.

The scarecrows appear as part of the biannual event, the Barossa Vintage Festival, which is the longest running wine festival in Australia.  The scarecrows are made by the community, school groups, families and businesses. They can be found in shop windows, farm paddocks, along the streetscape and household front gardens. Here are a couple of my favourites.

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Check out the event website for more photos. http://barossavintagefestival.com.au/barossa-scarecrows

I left the scarecrow hunt with grand plans to make my own scarecrow to watch over my vegetable garden. Stay tuned for photos.

4. Maggie Beer’s Farm Shop: I love food. I enjoy growing my own produce and making delicious food using whatever is in season.  Maggie Beer is one of my inspirations.  I didn’t know what to expect from my visit, but from the moment we arrived I was overwhelmed by the warmth and hospitality.  My visit to Maggie Beer’s Farm Shop can only be described as magical.

We strolled around the gardens, doing the nature walk and the farm walk and enjoyed watching the birds. We stayed for lunch and selected from the picnic style menu while enjoying a delicious wine.

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Porcini Mushroom & Verjuice Pate Picnic Basket & the Seasonal Cheese Picnic Basket

It was a wonderful relaxed concept.  Our food arrived in actual baskets and we ate with our hands.  If the weather was better, it would have been perfect to sit on the lawn areas outside.

After picking up a few of Maggie’s goodies for the pantry we departed. If you are ever in the vicinity, I would highly recommend a visit.

http://www.maggiebeer.com.au