Regent Park Tasmania - lifestyle of artist in country Tasmania

Paprikas is pronounced - 'cheerke paap-ree-kysh' INGREDIENTS 2 tablespoons butter or *pork lard   6-8 chicken pieces, *bone-in and skin-on 2 medium onions, finely chopped 2 cloves garlic, finely minced 2 tomatoes, very finely diced (Roma are good) 1 Hungarian bell pepper, diced (optional) 3-4 tablespoons of quality, genuine imported sweet Hungarian paprika. (this is the secret ingredient) 2 cups chicken broth (*homemade preferably - just boil chicken wings and bones for hours with whole onion, salt and peppercorn) 1 and half teaspoons sea salt half teaspoon freshly ground black pepper 3 tablespoons all-purpose flour 3/4 cup full fat sour cream , room temperature (full fat prevents lumpy cream) 1/4 cup heavy whipping cream *traditionally used for the best flavour METHOD : Heat the lard in a heavy pot and brown the chicken all over   Let the chicken rest on a plate.  In the same oil, add the onions and fry until golden brown.    Add tomatoes, garlic and peppe...

On a walk across the paddock yesterday I found this plant flowering by the creek.  and today it looked like this ! so pretty. This is called fatsia Japonica and is best suited to outdoor growth.  I purchased one last year and have it indoors - it grew so well that i had extras come up in the pot and this one is outdoors growing beautifully by the creek.  The flowers were such a nice surprise - the one indoors is leafy and large-ish but nothing like this one outdoors. Things I learned from Google today. The name. fatsia Japonica . It is better suited outdoors than indoors - i am now planning where to plant the indoor one once we get into spring. The location i put the one outdoors is perfect for it - shady with some sun. it flowers in autumn (although we are winter here just now) and berries will follow !  great. so good for the birds. it will grow 6-10 feet both in height and width!  how fabulous and apparently the new shoots may get eaten but the older ones ar...

An article about this awe-inspiring, wonderful exhibition has gone up on Blackfishartstasmania studio blog.  We travelled to Burnie to pick up the Oistre book which was a finalist in the Burnie Print Prize 2025.  A write up about our experience of this exhibition along with links to the artworks and artist statements.   There are 21, i think, artist books where each artist responds to each Afghan womans experience of living in Afghanistan since the Taliban takeover in 2021. i have posted a few images taken on our visit. 

Husleves - pronounced 'hoosh lehvesh' This time last year we both caught a cold this week so I am making this hearty, fullsome soup. Trying to avoid that side-aching, hacking cough that comes with a cold and lingers. This recipe is on the list with the others, accessible  here .   I always make Nokedli to go with it. and, as always, there is a bag of goodies, from all this soup making, for #Snowcone - catch up with her (our dairy cow in retirement)  here  on our you-tube channel.                                                                                                                                           STUDIO WORK ...

I  love the aroma as this dish cooks, long and slow.   and I love the taste. I use quantities of any ingredient without measure - put in as much of any to suit. This recipe makes a great chicken soup or osso bucco (replace beef) - serve with nokedli , (homemade Hungarian noodles) or if you prefer, pasta noodles.    *you can use beef, chicken or osso bucco. Ingredients *beef chuck and/or brisket - cubed marrow bones 3-4 pieces of chicken with bone and skin (thighs and breasts or  whatever you prefer) a stock pot filled ½ way with cold water 1 large onion in whole, unpeeled 2-4 cloves of garlic, peeled 12 peppercorns, salt fresh parsley 4-5 celery stalks, preferable the internal stalks with the leaves 6 whole carrots, cleaned 4 whole potatoes, peeled optional: add parsnips, peeled but whole, 1/2 celery root, peeled, mushrooms METHOD: Soak the beef in cold water for 30 minutes, drain. While waiting for the beef to soak, wash chicken parts, set in pot with col...

  This beauty was found on my office bench one morning this week. So intact, so beautiful. A bit of googling established it is a Bogong Moth. My studio and office is a giant shed so i find critters around from time to time and watch a spider in her webs, around my window overlooking the paddock, catch and wrap flies. I n googling i discovered the Bogong Moth is endangered and recorded my sighting on a website dedicated to tracking these amazing creatures . They aim to support Bogong Moth research, and promote Moth Tracker. Common name: Bogong moth Aboriginal name: The name Bogong is apparently derived from the language of the Dhudhuroa Nation of North Eastern Victoria. Scientific name: Agrotis infusa Population: Declining Conservation status: Endangered  Bogong moths also  provide critical food  for the critically endangered Mountain pygmy possum, lizards, antechinus (broad-toothed rat) and spiders across the Snowy Mountain region....

Nokedli is pronounced 'nor-cad-lee'.    Galuska is pronounced 'gaa-loosh-ka'   It is basically a free-form egg noodles made with dumpling ingredients - quick and easy using a one-step process. INGREDIENTS: 1 and half cups self-raising flour, or 1 cup bread flour.** quarter teaspoon salt 2 large eggs 2 tablespoons sour cream or yogurt (adjust as required) 2 tablespoons milk (more or less) (adjust as required) butter for serving ** i have used half flour and half semolina which gives a different texture. METHOD: Mix flour and salt together in a bowl. Add eggs and sour cream, stir the mixture to combine. Stir in a tablespoon of milk at a time until your dough is soft, not runny. When you are ready to make the Nokedli, bring a large pot of salted water to the boil. put the dough on a wet wooden board and then use the back of a knife to cut small pieces into a pot of boiling water *** Do this in small batches so you don't end up overcooking the Nokedli.   The dumplings w...