Garden in the bush

This garden is less than a 5 minute drive from where I live, smack in the middle of Australian bushland. Its in the mountains where a winter look can be achieved in April thus giving it a very European feel. Due to weather conditions here a mist can develop and create a magical feel and soon we are back to sunny weather and clear skies.

Business and pleasure

Its not that often you get to mix work with pleasure. So I was counting my blessings at a job I did a little while back (only processing the photos now). This particular job was a dusk shoot for a property. These types of jobs benefit from a rich evening sky and are especially impressive if the sunset combines with dramatic cloud formations - as it did on this evening.

Since my main camera was already in the business of taking exposures from a tripod I grabbed the Olympus (EM5) which was handy and took a few shots as the sky went through its transformations. Processing these cloud images always provides more options than 'regular' images in that shades and brightness are so variable and may be less accurately remembered especially if they are processed some months after they were taken.

Back to cool

After some more late summery weather, the all too familiar but not unwelcome cool and misty weather has made a sudden appearance. So that means a trip back to Mt Wilson where they celebrated the arrival of autumn with the opening of the local gardens to visitors (for a small maintenance fee). The region was well attended by visitors who obviously saw the change of climate as a plus. I revisited the Wynnes Rocks area nearby and photographed a previous subject with a different lens.

Taken with Nikon D800E/14-24mm

Lifestyle

No, I haven't become a food photographer. However, the image itself says a lot anyway. Those stretched gluten strands through the 'burst' section of the crust are a characteristic of a tasty sourdough offering. This shot was taken with an EM5 but otherwise I haven't done much photographically recently. Several years ago, I imported an array of sourdough starter cultures with the aim of producing breads with a variety of tastes and textures. I wasn't so successful in that endeavor and finally after a month or two decided to throw out the six or so bottles I had accumulating in the fridge. For some reason, I decided to give it another crack - this time armed with more research. I had made bread previously for quite a few years (yeasted variety) with good results so my foray into the world of sourdough was somewhat disappointing.

So what does all this amount to? Persistence and discipline including attention to detail returned a very satisfying result ( that I could eat! )