Bread Pilgrim

Five years ago I began making sourdough bread. Little did I realise at the time that this would become an obsession. My days are now organised around the living dough: while bread making doesn’t take much time overall, you need to be monitoring its activity. I now dress for bread: an apron keeps my clothes in order while a little timer keeps me on track, the tick ticking in my pocket reminding me to stay vigilant. I wake eagerly, often rising before first light, not out of any obligation to tend to the bread but simply my own anticipation and excitement: at 5 am I can’t wait. I am attracted to the discipline of the craft as well as the science and yet I often stuff up. I am a novice: there is still much to learn. When I look back at photos of my bread from 5 years ago, I smile. They’re like my bread children- simple, perhaps a little clumsy, but also unpretentious and homey. They tasted fine despite their awkward appearance. My sourdough loaves these days look more streetwise, although there are many occasions when my shaping is sloppy, or my scoring goes haywire, or my new experiments don’t pay off. All failure is knowledge. It’s hard to explain that to a perfectionist (or a Maths teacher) but you can only learn from your mistakes. The ugly bread still gets eaten, even if in the form of garlic croutons or crumbed onto a vegetable gratin. The funny ones get named- Glenn Close ( badly slashed), Ugly Baby ( an off center boule ), Bob Menzies ( a loaf with one big ridged eyebrow), Happy Baby ( big open-mouthed grin) and Frisbee- a flatter boule, usually made from a large percentage of rye flour with less than desirable oven spring. Some breads snarl, others emerge with crispy ears, batards become bastards. And many emerge looking fabulously bespoke, dressed up artisan style and ready for a photo. Mistress of Slashing, ( technically scoring, but slashing sounds better here), Maree Tink, impresses me daily with her beautifully scored breads and patches of artistic char. If you’re keen to learn more about sourdough, join her Sourdough Baking Australia group on Facebook or ask about her monthly workshops.

If I could pin point the most hazardous aspect of sourdough baking, it would be timing. Many fine guides will outline an excellent programme that will take you from cold starter to loaf in a 24- 36 hour time frame. These suggested regimes don’t work for everyone: controlling once’s enthusiasm or chaotic lifestyle is part of the learning curve. The weather plays havoc with timing and so does exhaustion. Once dinner is over, I no longer want to have anything to do with my kitchen. I am tired and the couch calls: it has been a long day and bread making no longer interests me. My dough babies need to be shaped and tucked into bannetons, ready for their rest in the fridge before 6 pm. They can happily stay there for 12 hours or longer. And yet it is a lesson I often forget and one that annoys me intensely when I wake at 3 am, like a wandering half mad Lady Macbeth, cursing the over fermented dough.

The Weekender. Apricot, walnut, anise. Flours- stoneground T85, bakers white, wholemeal, malt.

There’s a wealth of knowledge out there to tap into. One favourite free resource can be found at The Perfect Loaf.  Maurizio’s recipes and techniques always work well for me: his suggested timing is spot on for those who can stay awake till 9 pm. Paul Merry, of Panary, is an Australian/ English baker located in Dorset. A professional baker for 40 years, Paul has always baked with a wood fired oven and has always used organic flour. His baking notes are a good resource. His recent post, Milling with Stones, provides an interesting appraisal of stoneground flour. Paul’s research is impeccable: his bakery and teaching studio is based in a working flour mill, Cann Mill, in Shaftesbury, UK, which gives him daily contact with the milling process and the commercial side of flour production. See my previous blog about Paul’s bread here. There are sourdough internet groups on Facebook and good books to borrow or buy. Tartine Bread by Chad Robertson is a must read.

The other learning curve involves the choice of flour. One of my recent concerns about bread flour supplies in Australia, and I am sure this also applies to flour supplies in most wheat growing countries, is the industry’s dependence on the herbicide, glyphosate. There’s nothing on your flour packet that mentions this and there probably won’t be for some time. At present, there’s no other viable weed inhibitor on the market. Some farmers are worried, while many do not believe there’s a problem. The science is muddied by big business. Perhaps Monsanto/Bayer need a few more nasty court cases before there’s a demonstrable shift in opinion and a less toxic alternative is developed. This article, by Erin Brochovitch, is a good read on the topic. The weedkiller in our food is killing us.  The ABC’s investigation on Four Corners, Monsanto Papers, is also worth viewing. In the meantime, some organic and biodynamic flour alternatives can be found at the Preston market, for those bakers who live near the centre or north of Melbourne. For example, Powlett Hill biodynamic stoneground flour comes in a 20 kilo bag for AU$60. This is a huge bag and it might be worth sharing this with a bread making mate. At AU$3 a kilo, this bumps up my loaf costs to around AU$1.50 each plus the cost of oven heating whereas my previous budget buy, Manildra baker’s white flour at 12.5 kilo for AU$15 produced loaves for around 60c per unit. Finding out more about the flour I use is next on my agenda.

The other obsessional aspect of sourdough bread baking is its very tangible link to the past, to the bread makers throughout history, the Medieval and Renaissance bakers, the Scottish, Irish, French and Italian bakers who have passed on their methods, and to the the modern day artisan bakers who happily share the gift of knowledge and their starters. To all those before me who lovingly tended an ancient ferment and crafted loaves from nothing other than flour, water and salt, I share your passion and your pain.

 

In My Kitchen, May 2019.

April was busier than usual with children on school holidays, beach days, Easter, followed by Anzac Day. I’m rather pleased that May has come around and I can get back to my home kitchen full-time, with some mellow Autumn cooking, interspersed with trips to the library. Anzac day, April 25th, demanded a few biscuits to mark the occasion. It’s a baking tradition in my kitchen as it was in my mother’s until recently. My Anzac biscuits are flat and crispy, the way I like them. I pop them in an old Anzac tin in the hope that they might last a few days. They never do. The Department of Veteran affairs has firm rules about Anzac biscuits. You risk a large fine if you attempt to call them cookies or play with the original recipe, or misappropriate the name in a commercial business. While not patriotic at all, I still believe in the uniquely Australian/New Zealand aspects of this day. Anzac biscuits are so popular with my extended family, I should bake them more often. For flatter, brown and crispy Anzacs, slightly reduce the percentage flour and add more brown sugar.

I like my Anzacs flat and crispy.

I whipped up these yeasted buns for Easter this year: unfortunately there was little time to concentrate on feeding a leaven for a sourdough version. This lot had extra fruit and were glazed with quince jelly. Unlike the supermarket versions which can still taste fresh after a week, ( or maybe even a month), these buns are preservative free so they don’t keep for more than a day or two. The left over buns landed in a rich bread and butter pudding.

Yeasted hot cross buns

One vegetable that grows very happily in this awful drought is chilli. They ripen in autumn and will continue to enjoy life in the garden until the first frost arrives. I use a few fresh, but the bulk of the crop is dried and ground into flakes for the year ahead. I also make chilli oil. Small batches are better as the oil can go rancid. This small jar will last a month or so. A nice drizzle for a pizza or crab pasta.

It’s garlic planting time. When you see sprouting garlic around the markets, you know the time is right. I usually plant 300 each year. This basket of 100 is a mixture of my own garlic and some Australian grown garlic from the market. Three separate plantings over May will ensure a staggered pick.

The chooks are pumping again, and suddenly I have far too many eggs. I have sent Mr Tranquillo the recipe, again, for Crème Brûlée, purchased some second-hand shallow terracotta ramekins, and I have also given him a blow torch for caramelising the tops. It’s his favourite dessert so I’m hoping it becomes his signature dish. I really do like it too.

Autumn also sees the return of pasta making in my kitchen. Three eggs and 300 grams of flour, preferable tipo 00, or a mixture of tipo 00 and semola rimacinata, or just plain flour if that’s all you have: no oil, no salt and no other additives, according to Italian nonne. This will make you a truckload of fresh pasta. I fiddled with some parsley leaf pasta in these lasagne sheets. Not worth the effort and such a 90s thing to do.

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Strofinaccio fatto dalla prozia di Alberto

It’s pastie time again. The filling in these pasties was fairly Cornish- onion, carrot, parsnip, potato. I found this puff pastry hard to digest. The sheets were left over in my fridge. For my next lot, I’ll focus on a good home-made short crust pastry.

There’s always soup in my kitchen. We don’t wait for Autumn or cooler weather to make good soup- we have it all year round. I am passionate about the building of a good soup. My soups are never randomly made. I like colour combinations, creating different flavour bases via a finely chopped soffritto, and seeking pleasing presentations so that you mangiare con gli occhi, or eat with the eyes before tasting the soup. Today, I wanted to paint a monochromatic soup in white and pale green, a contrast to today’s earthy dark rye bread. After building a soffritto of finely chopped garlic, fresh rosemary, a few anchovies and a pinch of ground chilli, I added a pile of cooked cannellini beans, shredded pale green cabbage ( wongbok cabbage which cooks quickly), and a handful of Pantacce pasta. A little grated Parmigiano Reggiano at the table and buon appetito. It’s ready.

Another cold day soup was built with Autumn colours, a typical Ribollita style soup. The soffritto build included onion, carrot, celery, and garlic. Once softened in EV olive oil, I added borlotti beans, more carrot, shredded cavolo nero, and some halved cherry tomatoes. This dense soup was served with a hunk of white sourdough.

Plain white Sourdough made with a stiff starter, recipe by Maree Tink, available on her Facebook site, Sourdough Baking Australia. More about this bread and other sourdough information in my next post.

A new cake has come into my life. I love flourless cakes that aren’t too cloying. This one has four ingredients ( butter, sugar, walnuts, eggs)  and can be whipped up in a few minutes. It is dense, is a great keeper and très French. The recipe for Walnut Cake from Perigord can be found here.

That’s a quick roundup of the kitchen treasure this month.  Thanks as always to Sherry, of Sherry’s Pickings, for the link up to In My Kitchen.

Artisan Bread. Sourdough Cinnamon Raisin Swirl

I’m not sure about the title of this post. The word artisan, or artigianale in Italian, has become the word of the decade. Once indicating a handmade product to distinguish it from the quotidian factory or machine-made version, it now stands for something else, something more desirable and elite, carrying with it a certain snob appeal and a price tag to match. Kevin McCloud, of Grand Designs fame, sprinkled his series with the terms artisan, bespoke and atelier, giving rise to various Kevin McCloud drinking games at the time. And so while I’m loathe to sound like a braggadocio,¹ I accept that the term ‘artisan’ may not carry the same overtones of wank that it once did. And so the title remains.

Golden flax and spelt

I received a copy of a wonderful book for my birthday, Artisan Sourdough Made Simple, by Emilie Raffa. The book is a gem, a wonderful addition to my bread book library. I’ve known about this book for some time- many of the sourdough bread makers I’ve met through Celia’s blog, Fig Jam and Lime Cordial, have also bought this book. The opening bread recipe is identical to the one I use everyday- I think Celia and Emilie may have collaborated on this basic loaf. The other wonderful bond we share is our sourdough starter. Some years ago, Celia sent her starter around the globe, to Emilie in New York, to me in Melbourne, and to hundreds of others, and in doing so, created a bread making community, all using a clone of her bubbly starter, Priscilla. I’ve also shared this starter as, no doubt, many others have too. Perhaps there are now thousands of Priscilla clones out there. Emilie’s recipes are straight forward and accessible: the book is useful to the beginner and the experienced sourdough baker. Once the basic recipe is mastered, outlined in detail in the first chapter, the proceeding chapters explore sweet and savoury artisan loaves, pan loaves and sandwich breads, whole grains and specialty flours, foccaccia, rolls and flatbread, bread art, leftovers and a few extra recipes.

My plan is to work through each recipe and settle on my favourites. The two loaves I’ve made to date have both worked really well. Emilie’s Golden flax and spelt sourdough is a good everyday loaf, while her Cinnamon Raisin Swirl brings back childhood memories. It is a fitting loaf for Easter and an alternative to hot cross buns. And it’s fun to make. Don’t be put off by the longish recipe below. It really is rather easy. This is Emilie’s recipe, though I have Australianised the ingredient list.

Sourdough Cinnamon and Raisin Swirl.

Cinnamon Raisin Swirl

Before starting the recipe, feed your starter over a day or so till active and bubbly.

Dough

  • 50 g bubbly active starter
  • 365 g warm water
  • 480 g bakers flour ( bread flour)
  • 20 g wholemeal flour ( whole wheat flour)
  • 9 g fine sea salt ( not iodized)

Fillings

  • 65 g raisins
  • 65 g walnuts
  • 50 g  sugar ( I used caster sugar)
  • 6 g powdered cinnamon

Make the dough: In a large bowl, whisk the starter and water together with a fork. Add the flours and salt. Cover with a damp towel and let rest for 30- 60 minutes.

Meanwhile, while the dough is resting, soak the raisins and walnuts in just enough water to cover. Drain well before using.

Add the fillings: Add the raisins and nuts to the bowl. Gently knead the fillings into the dough to incorporate, about 1 minute. The dough will start to feel slightly sticky at this point; add a sprinkle of flour to adjust the consistency if needed.

Bulk rise: Cover the bowl and let rise at room temperature, 21°C, until double in size, about 8-10 hours.

Shape and rise: Remove the dough onto a lightly floured surface. Let it rest for 15 minutes. A longer rest at this stage will relax the dough, making it easier to stretch into a rectangle. Line a 25 cm oval proofing basket with a towel and dust with flour. Combine the sugar and cinnamon in a small bowl. Set aside.

With floured hands gently stretch the dough into a long rectangle, about 40 x 20 cm. Lightly brush the surface with water. Then evenly sprinkle the cinnamon mixture over the top, leaving a small border at the top, bottom and side edges. With the short end facing you, roll up the dough into a lob, pinching in the ends to seal. Place it into a basket, seam side up.

Second rise. Cover the dough and let rest until puffy. ( 30- 60 minutes)  Preheat the oven to 230 C. Cut a piece of parchment paper to fit the size of your pot. Place the paper on the bench, gently invert the dough onto the paper. rub the surface with flour and slash diagonally, making two or three cuts, keeping the depth shallow to preserve the filling.  Use the parchment to lift the dough into the baking pot.

Bake the dough on the center rack for 20 minutes with the lid on. Remove the lid and continue baking for 40 minutes. When finished, remove the loaf to a wire rack and cool before slicing.

( Note, I found the loaf required less time with the lid off)

Cinnamon raisin swirl

¹Braggadocio- empty swagger. Originating from Spenser’s Faerie Queene, 1596, the name given to his personification of vainglory.  English writers at the time were taken with sprinkling Italian words throughout their works. From the Italian, braggadocio, meaning bravado, haughtiness, boaster, braggart. “I wrote the Art of the Deal. I say that not in a braggadocious way,”Donald Trump 2016.  Now who would ever want to accuse Trump of braggadocio?

Emilie Raffa, Artisan Sourdough Made Simple. A beginner’s guide to delicious handcrafted bread with minimal kneading. 2017. I highly recommend this book to all my sourdough making friends and readers.

In My Kitchen by the Sea, April 2019

My annual family holiday, from the end of January through to the end of April, involves maintaining two kitchens. It’s a schizophrenic life involving a disciplined routine. Three days by the sea, four days back at home, or vice versa, is very manageable now that the drive takes only 95 minutes or so along two freeways.

After the trip, we unload a few things from home and then drag our chairs down to the beach. The sea is so calming and hypnotic and instantly relaxing: it’s worth the effort. On warm nights we set up the dinner table on the sand or in front of an old boat shed and watch the ships cruise by. On cooler evenings, we have a quick aperitivo and a snack by the sea, watch the sunset, then return to the warmth of the caravan annex.

The ship of fools

The food is simple: we eat a lot of locally caught fish and Mt Martha mussels, supplemented by my vegetables and preserves from home. I’ve found some lovely fresh fish sold in a seaside van at Safety Beach. The caravan operates from Friday afternoon through to Sunday. I always end up choosing the sweet gars, a fish that is overlooked by many Victorians who are scared of bones. There’s a trick to bone free garfish eating. Once they are cooked, prise open the fish, grab the head and lift it gently towards the tail. The whole bone structure will come away, leaving the sweet fish fillets on your plate. The other trick with gars is to coat the fish in seasoned rice flour and gently fry them for only two minutes on each side. The flesh is so delicate, it only needs a simple sauce. Once cooked, remove fish onto a serving plate, add some butter to the pan, turn up the heat, scraping all the fishy bits into the butter, add lots of lemon juice and parsley, then pour the sauce over the fish. Buon appetito.

Gars ready for gutting and cleaning, a most sustainable fish. Garfish sell for around $12 a kilo at the Safety Beach fisho. I usually by 6-8, at a cost of around $6, a greedy feast for two.
Local garfish, simply sauteed, then sauced with butter, parsley and lemon’

The local mussels are readily available in fish vans as well as at the Dromana supermarket for around $8 a kilo. I love these mussels and limit myself to a kilo a week. The classic French Mouclade is my favourite recipe at present. There’s just a hint of old-fashioned British curry powder- think Keens or Clive of India- and some creme frâiche /sour cream, shallots, butter and all that salty strained juice. Did you know that Mouclade hails from the seaport of La Rochelle? These days when I eat Mouclade, I can’t help thinking of Das Boot! Have you seen the original film and the new series?

My favourite mussel dish, Mouclade from La Rochelle.

My beach kitchen is not entirely basic. I have everything a girl could want in terms of implements, gadgets and serving ware. There’s a small stove top inside a caravan which I never use- cooking and sleeping in the same space doesn’t appeal. There’s a canvas annex with a two burner stove top, and a small Weber BBQ outside. I’ve finally mastered the art of making pizza in the Weber. It’s amazing how good food tastes when you cook and eat in the open air- even when the nights are chilly.

These Garfish were coated with flour, turmeric, salt and pepper before a quick saute in olive oil.

I’m looking forward to the next two weeks down at the beach, with lots of  hungry grandchildren in search of their favourite soups. The cooler weather will be accompanied by spectacular sunsets: the slow cooker will come out of hiding for the Easter season by the bay.

Thanks Sherry once again for hosting this monthly series. Participating bloggers all have a very different take on their approach to life in the kitchen. These can be found at Sherry’s Pickings.

 

A Break in the Weather

At last there’s a break in the weather, a cool snap with a little rain. Is it time to rejoice or was that last shower just another drizzle of hope? This summer and autumn have been hot and dry, pleasant weather if you’re by the seaside, but not so kind for those who love their gardens and farms. An omen of what’s to come? To date, we have had around 60 ml of rainfall over the last three months. The tanks and dams are low, the fruit trees are dropping their leaves too early: rabbits crawl up and over fences in search of something green to eat, starting with their favourite snack, the ring- barking of fruit trees before looking for small gaps in the well fenced vegetable patch. The figs look like hard little bullets and have given up the battle.

Midst our paddocks of desiccation, there are some welcome surprises. The quinces are fabulous this year, picked just in time before the birds got desperate. Such an old-fashioned and demanding fruit, I love the way they turn from hard golden knobbly lumps into the most exotic concoctions. How do you describe the flavour and colour of poached quince?

With the sound of the rain on the tin roof, my thoughts turn to food and preserves. Quince jelly, quince syrup, perhaps to use as an exotic base for gin, a torta of ricotta and quince cubes, quince ice cream, the syrup swirled through a softened tub of good vanilla ice cream, perhaps some Spanish membrillo.

Long thin eggplants have been fruiting for months. While not as useful as the fat varieties, they grow more abundantly in our micro-climate.

After chopping the eggplant for a Chinese dish, I noticed their resemblance to the cushions.

The Pink Lady apples are the star this year. We grow 13 varieties of apple, and each has its year. The crop has been well protected by netting, though the desperado cockatoos are beginning to notice. Picked and stored in the fridge, they are reasonable keepers.

With the change of season, I hope to return to my usual pattern of posting and cooking. There will be more recipes coming and anecdotes of one kind or another, simple stories about the beauty of life. As the saying goes, ‘I’ll keep you posted’.

 

 

In My Kitchen, March 2019

From February through to April, my vegetable garden is at its peak: each week brings another tidal wave of fruit and vegetables through the back door and into the kitchen. The years of weeding, nurturing, staking, mulching, seed selecting and composting have paid off. Our vegetable garden is now nine years old and I often think it has a life of its own. Things pop up of their own accord, though I do have a small hand in this, allowing the prime specimens to go to seed. Time means nothing once I cross the threshold of the vegetable garden gate: it’s another world, another time zone, a spiritual place. I often enter with the simple intention of gathering a posey of parsley, then am overcome by something intangible. It is la terra del tempo perso, the land of lost time, but that time is definitely not wasted. The crops and the earth itself have ways of communicating their needs, more so in these challenging years of drought and changing climate.

Lots of beans in March.

Sometimes I look at a bed of struggling vegetable plants and I know that by adding a few shovels of well-rotted compost, the plants will thrive within a day or two. Compost is garden gold, especially here in the Shire of Nillumbik, the ‘land of shallow earth’ in indigenous language. I have 5 large bins in various stages of decomposition. The connection between compost and the kitchen is an important one. It is up there with the other daily kitchen tasks of recycling all waste that we generate through our consumption-plastic, glass, aluminium and paper- except that food waste has a much simpler solution. In my kitchen, a tall bucket lives inside a pull- out drawer under the sink. Anything that my chooks don’t fancy goes straight into the compost bin. This includes vegetable peelings and food scraps, fish bones, fruit skins, egg shells, newspaper wrapping, cooking oil, paper towels, tea leaves and spent coffee. Other paper products are added such as dockets and plain envelopes, non inked cardboard containers, and other plain paper packaging. It is one of the most important practices in my kitchen and is an ingrained, lifelong habit. I would feel incredibly guilty if I didn’t use this important resource: it would be akin to throwing away good food or wasting money. And my beloved vegetable garden wouldn’t thrive. Composting is an aerobic process that reduces or prevents the release of methane during the breakdown of organic matter so long as it’s done correctly. To not compost contributes to global warming, not to mention the costly exercise of councils having to take away waste that is a such a valuable resource to the home gardener.

‘Food waste makes up a big chunk of general household rubbish that finds its way to landfill. Not only does sending food waste to landfill cost the economy an estimated $20 billion a year, it produces methane — a potent greenhouse gas — when it rots.’¹

Worm farms also work well, though after killing my worms one very hot year, I haven’t returned to that practice. My recipe for compost making can be found here.

Part of today’s pick. and always the excitement- what will I make?

The Roma tomatoes are most fruitful this year, and are wonderful in this Retro Tomato soup. I’ve added a couple of grilled prawns on top for a bit of flash frugal: they ceremoniously sank for the photo.

Retro soup with grilled prawns

Sometimes I lay out an array of garden produce and let it talk to me about lunch. Today’s pick included carrots, corn, silverbeet, beans, and zucchini. The lovely Kipfler potatoes come from Hawkes, a farm in the hinterland of the Mornington Peninsula. The rest is from my garden. After removing the corn from the cob, the denuded cobs can be boiled with a little salt and fresh bay leaves for a corn flavoured stock. Just like that hilarious book on pig eating, Everything except the Squeal, I feel the same way about my garden produce and try to use every part of the plant. The chooks hang around the orchard fence waiting for lettuces and other greens that have gone woody in my garden. Only then will they lay good eggs, as their grassy run is now sadly lacking in green grass and shoots.

My veggies nicely supplemented by lovely kiplers from Hawkes farm, Boneo in the hinterland of the peninsula ( near Cape Schank)
Today’s soup. Corn, Hawkes kipler potatoes, onion, garlic, carrot, beans, half pureed. A healthy version of a chowder.

Another marvellous find this week at Hawkes farm was a 4 kilo bag of just picked strawberries for $5. These are marketed for jam making and are often too ripe to sell. I usually make a big batch of jam but this week’s lot was in perfect condition- just oddly shaped. After hulling, I froze them in one kilo lots. Hawkes farm uses environmentally friendly packaging: this bag is made from corn and is compostable: no plastics or nasties have been used in the manufacture. The bag is now in our compost bin- it will be interesting to see how long it takes to vanish completely. I’m trusting the label which claims it meets Australian certified compostable standards which are more stringent than those of Europe. A nearby business in the village of Hurstbridge, Going Green Solutions sells Compost- a- Pak products in packs of 50 for AU$20. At 40c a pop, I hope I can re-use the bags a few times, especially for freezing bread as well as the annual crop excess.

Compost-a- Pak

I love kitchen gadgets that work well and this Nutriblender from Aldi is a gem, especially given its powerful 120 watt motor. The motor churns through the fruits and veggies in under 8 seconds. Breakfast covered, and a great way to use our soft fruits that don’t store so well.

Aldi’s Nutriblender. Main appeal is the powerful engine and price.
Vampire breakfast. Watermelon, Mariposa plums, black grapes, frozen Hawke’s strawberries.

The cucumbers are still prolific this year. A few cucumbers, some half peeled, plus yoghurt, salt, spices, and mint, are thrown into the jar of the new blender, buzzed for a few seconds, then voilà, summer cucumber soup. Just chill it.

Cold cucumber soup, mint, chopped pistachio

This year our fruit tree netting has been very effective in keeping out the birds. To date, we’ve harvested early peaches, three varieties of plums, early varieties of pears and apples and now, the table grapes. The sultana grapes are small and sweet, while the fat purple grapes have an interesting history. A little pot with a cutting was given to me by Vittorio, 8 years ago. A Siciliano who migrated here in the 1960s, Vittorio used to sell seedlings and small plants at a nearby market. This grape cutting was originally taken from a vine that had grown in his village. It probably is an ancient clone but we call it Vittorio after that lovely, generous man.

Grapes galore

Finally, returning to the dilemma of recycling, which is central to all our lives, especially in our kitchens, where we now sort and store our daily refuse, our local Council has just advised that our recycling will go to landfill this week, or we can ‘hold it back’ until a solution to the recycling crisis is found. Other shires around Victoria have openly announced that all recycling will now go to landfill. Will this be the tipping point that brings about change in our consumer patterns?

Thanks once again Sherry, of Sherry’s Pickings, for linking our kitchen posts in the monthly series In My Kitchen.

¹ https://www.abc.net.au/news/science/2019-02-24/food-scrap-and-composting-solutions-for-apartments/10817702

Mujaddara. Lentil Alimental

I am often aghast when my mother tells me about her cure for general lethargy. She cooks up a small rump steak, the ‘point’ of the rump, she insists, along with two eggs for breakfast! Part of my awe is her amazing appetite for meat at this early hour of the day. Even when I used to eat meat, now more than 40 years ago, I doubt I could have stomached this meal first thing in the morning. My mother lived through an era without internet ‘authorities’ proselytizing about food, although she is aware of the modern-day TV cranks, those we love or love to loathe, who promote a high protein, no carb diet to the gullible. Mother has always eaten modestly and sensibly, cooking all her meals from scratch until very recently and included a daily quota of vegetables, fruits and carbs in her diet. But she NEVER cooked lentils.

When I’m feeling run down and tired, my body growls for lentils. These humble little pulses cure me instantly, especially when combined with rice or grain. Food associated with poverty to some, or hippy era food to others, lentils come into their own when treated well and cooked in interesting ways. Red and yellow lentils in Indian dhal, or whole black lentils combined with red kidney beans in a soothing Dhal Makhani, red lentils and a scoop of bulgur wheat in Turkish bride soup, brown lentils for burgers, puy lentils in shepherds’ pie, lentil and vegetable soups finished with a dash of lemon juice, lentil and zucchini fritters, Indian Kitchari and the addictive Lebanese dish, Mujaddara, the list goes on and on.

Last week’s version of Mujaddara, with dukkah eggs

In the last two months, I’ve made Mujaddara three times, trying to streamline the method. The SBS version, hosted by Maeve O’Meara, is quite good, the Diane Henry version tends to stick to the pot, whereas the more straight forward version I like comes from Abla Amad of Abla’s Lebanese Restaurant, Carlton, Melbourne. I love the way Mujadarra goes well with easily prepared side dishes: labne, radishes, any pickled vegetable, salads of tomato, cucumber and mint, and perhaps some Lebanese pita bread. Leftover Mujaddara can be combined with grated zucchini and a little binding egg for fritters, or stuffed into silverbeet (chard) leaves for dolmades. Or, simply microwaved for breakfast, and served with a big dollop of yoghurt. My kind of pick me up.

Double pick me up. Lentil and rice, with eggs, and sides.

The following recipe is from Abla’s Lebanese Kitchen. I have slightly modified a couple of small details along the way.

Lentils and Rice ( Mjadra’at addis)

  • 300 grams ( 1 ½ cups) brown lentils, washed and drained. ( I used Australian grown Puy lentils)
  • 1 ½ teaspoons fine sea salt
  • 150 ml EV olive oil
  • 2 large onions, halved and finely sliced
  • 200 g ( 1 cup) long grain rice, washed, soaked then drained

Method

Place the lentils in a saucepan and 750 ml ( 3 cups) of water. Cover and bring to the boil over high heat. Add another 250 ml ( 1 cup) of cold water ( this prevents the lentils from splitting) and boil for about 15 minutes.

Meanwhile, heat the oil in a frying pan over high heat and cook the onion for 7 minutes or until golden brown, stirring often to prevent the onions from going too dark. Set aside one quarter of the onion, and add the remainder, together with its oil, to the brown lentils. Stir in the rice, then add another small cup of water ( about 150ml if using puy lentils) and cook, covered, over low heat for 20-30 minutes, or until all the water has been absorbed and the rice is tender. I recommend using a simmer mat for this final step.

Spoon the mixture into a shallow serving bowl and sprinkle with reserved onion. Add any left over onion cooking oil. Serve with yoghurt, Lebanese salad, and other found fridge meze.

Breakfast or lunch pick me up
Leftover Mujaddara, grated zucchini fritters on a bed of peperonata

What, dear reader, is your favourite ‘pick me up’ food? Can you down a steak for breakfast? Do lentils hold any odd connotations for you?

 

Afloat in a Sea of Generosity. Black Saturday Bushfire Donations, 2009-19

I never sent my thank you letters to all who donated so generously after the Black Saturday Bushfires. This is a sign of ill breeding, I know, but the task seemed overwhelming at the time. For the first year I had difficulty concentrating on defined tasks, looking for addresses, remembering phone numbers, handwriting, and finding things. I was always distracted, anxious, tired, alarmed or annoyed. Burnt out.

And so my thank you letters are rather late. Ten years late in fact, but I have chosen to write the letters today, February 7, 2019. The list will be rather long, dear reader, and so you may want to stop reading here. I remember every gift, donation offer of kindness, and all the faces of every volunteer I met in the weeks and months that followed the Black Saturday bushfires. These memories are very clear. It’s never too late to express my enormous gratitude to the Australian people who volunteered and donated money or gifts during that time. It was a tidal wave of kindness, to which I owe my recovery. If I have forgotten you by name, forgive me.

People Making a Difference.

Most of the large gifts and monetary donations were distributed in a coordinated and egalitarian way. The large donations collected through Red Cross were distributed through government agencies: the amounts varied, according to loss, and were apportioned in parcels over a 12 month period. A significant amount of this fund was set aside for whole community recovery such as town infrastructure, small grants to artists, film makers, workshop providers and so on. Those who lost their homes were appointed a case manager to assist in negotiating the applications for these funds, other services and information: they eased the pathway through the mire of administrative and bureaucratic nightmare facing those who lost everything. I never formally thanked our case worker, Linda Fabb, though I did along the way I am sure. Linda visited and rang us often to see how we were travelling. She stayed with us until we finally re-settled one year later. She visited armed with information, tick sheets for grant applications, forms to fill in, and discreetly checked on our psychological well-being as well. She was on our wavelength, we got on well. Not all survivors were so lucky with their appointed case managers. After we found our new house, Linda visited twice with boxes full of little plants made from cuttings. These were made and donated by her mother. Through these random gifts of kindness, I also learnt how to strike cuttings in recycled plastic containers just like Mrs Fabb senior. I have one garden in your honour. Now I strike, grow and give away plants. Thanks Linda.

Not long after the fire, a wonderful association emerged, thanks to Catherine Lance of St Andrews North. As Cathy’s house survived the fire, she decided to establish a regular morning tea venue for other women in St Andrews who were affected. 65 houses were destroyed overnight on February 7, 2009, and others lost shedding, crops, and outbuildings. We went by the title of “Ladies of the Black Belt”, a geographical reference to the area burnt in St Andrews North but also with visual and psychological connotations too. St Andrews North was black and treeless, as was the outlook of those affected. After the first get together, it became necessary for Cathy to limit the membership of the group to those within a defined boundary to protect the vulnerabilities of its members. We grew as a community over a two-year period and shared enormous friendship and a common bond. Cathy’s neighbour, Barb Barbetta, also offered her house for similar get togethers, morning teas and shed nights. The shed nights started as bloke nights but were soon converted to family nights. Tony Barbetta’s shed became our local town hall, complete with its own clock. These gatherings also defined us as a community, albeit a traumatised one. Cathy Lance was also a font of information along the way, with reminders of grants, events, warnings, funerals, and organised a fine Christmas party catered by Maree and Rodney Adams, restauranteurs at Latrobe University. She also connected us to a caring group of folk in Inverloch, who hosted us for a fine luncheon and then kindly donated home-made little Christmas puddings and cakes for the Black Belt Ladies’ first post fire Christmas. Thank you friends from Inverloch. Through this umbrella, we also enjoyed several women’s’ getaways to Phillip Island, offering us a chance to chat in a completely different environment. To balance this, men’s getaways ( otherwise known as fishing trips) were funded and organised, mostly through Helen Legg. Thanks Cathy and David Lance.

Volunteers

  • Helen Legg and all the friendly volunteers at the Hurstbridge Bushfire Relief Centre, Fiona, Jane, June, Annie and so many others. I’ve written previously about the extraordinary efforts of Helen here .Volunteers also go through enormous trauma during times of national disaster and I am aware that Helen’s team was emotionally exhausted after a long two-year stint. Thank you for making such a difference.
  • Thanks to the owners of the building which became the Hurstbridge Centre, in main road Hurstbridge, who donated the property for a lengthy period.
  • All the volunteers at the Hurstbridge Church Hall, the St Andrews Bushfire centre,  Diamond Creek Sporting Stadium, the Whittlesea Bushfire Centre on the showgrounds, and the Clayton Warehouse Bushfire centre. We came to collect wonderful new and second-hand goods from your vast emporiums which only functioned because of your time so freely given. Thank you.
  • The guys from Hurstbridge, friends of Helen Legg, who came up to our burnt landscape and helped clear the mess, and Sunny Cross who helped clear the toxic stuff on the block. Of course, my immediate family also attended working bees on and off for months. There were many others, too many to mention all by name.
    Sunny Cross (right) and daughter, Rachael Morgan( left). Angels cleaning up the toxic mess. They spent four days on this unrewarding task, and in my daughters words,  ‘we were looking for something.’

    One of those wet yourself laughing moments. Sunshine Cross in full protective gear, takes a ride on my burnt bout exercise bike.
  • Terese, a local landscape gardener and teacher, who designed a garden for me, provided a colour coded plant list and helped me begin my new garden once I resettled. My love of gardens developed further thanks to your inspiration.
  • Louise Ferguson, of Ferguson winery in the Yarra Valley, who voluntarily gave a series of simple cooking lessons to groups of women in the months after the bushfires. We loved going out together and eating your samples. I still make your toasted muesli.
  • Chris, an amazing teacher of mosaics, who freely volunteered her time to organise workshops in the old St Andrews School. She ran these workshops for years after 2009, such was her dedication. You can visit the amazing mosaic bench chair, a masterpiece of history, coordinated by Chris and completed by the bushfire affected in the area. Those who lost their homes added small fragments of old plates and vases to the work. The chair is near the St Andrews hall on the market site. I attended a few sessions but found my artistic skills were sadly lacking after the fire.
  • Jenny Cox, whose name became synonymous with the Knitted Chook for a few months. Jenny and her crafting friends began knitting colourful and exotic knitted chooks ( hens) after the bushfires. These were entered into a grand final competition and comedy night, hosted by Denise Scott. The funds raised from that event were used to gift knitting baskets and hand spun wool to the women who had lost their homes ( and their knitting supplies). This hilarious event, along with the chooks themselves, lightened the mood along the way. It also helped forge a bond between the two burnt communities of St Andrews and Strathewen. Giving comedy, a craft outlet and joy. Thanks Jenny.

    One of those chooks, photo courtesy Melbourne Museum. There were hundreds of chooks knitted. I also made two: mine were quite ugly.
  • A big thank you to all the bands who played at SOUND RELIEF, a huge benefit concert held in the MCG, Melbourne. The highlights included Midnight Oil, Hunters and Collectors, Jett, Kings of Leon, Paul Kelly, and many more. There was a similar benefit concert held in Sydney with a different lineup of bands. The funds raised from this event were huge and were added to the Red Cross funds for equitable distribution.

Temporary Accommodation

Some people have commented over the years on my resilience. I don’t think I’m resilient, just very fortunate. In the early days after the fire, all sorts of offers of short-term accommodation became available. I could have stayed in the city, but felt it important to be near my tortured land, my burnt out home, my community, and to own my recovery in the place that I had always lived and loved for the previous thirty years. Community and support came through being among those who had experienced the same catastrophe. During those early months, I found new neighbours and rejoined with others with whom I had lost contact.

  • Within three days of the bushfire, a large and comfortable caravan arrived in the front yard of my daughter’s house in Hurstbridge. We stayed there for a while, and the van was left there for months for when we needed it along the way. Thanks Rachel Brown and Jason.
  • Tess Baldessin offered us a little cottage on her bushblock. It was simple, beautifully crafted and quite monastic. It came with its own bathroom but no kitchen. Her partner Lloyd soon installed a little gas stove which enabled us to cook simple meals there. My friends, Diane and Brian Gilkes, stayed in another nearby cottage. Together we became a little commune and stayed for three months. Thanks Tess and Lloyd.

    Our little stone cottage at Tess’s place
  • As winter approached, we needed a warmer environment and were delighted to be offered a house in St Andrews to care for, along with an aging cat, Bonnie, while the owners were travelling. Thanks dear friends, Helen Hewitt and Chris Warner. Since then, our friendship has grown, and Chris and Stuart now share a regular music practice together, a sort of musical men’s shed for two.

    Noah and Bonny
  • We were also given a large, 1970s unroadworthy caravan, donated by a woman from Anglesea. The caravan was moved by tilt tray truck to St Andrews, the 160 kilometre journey courtesy of Nationwide, who donated their trucks, drivers and time to move old unwanted caravans to bushfire sites around Victoria. The caravan adoption movement was coordinated by Helen Legg at Hurstbridge Bushfire Relief Centre ( a year later, she also coordinated the distribution of loaned shipping containers). Our Caravan of Courage provided shelter on our burnt out block for 9 months. It was a place to escape the howling winds, which were horrific due to the absence of trees and bush, nature’s windbreaks. After we sold our block, my son-in-law, Kyle Bradley, renovated the van at his own cost: it’s now roadworthy and spends a few months at the beach, providing retro accommodation for my children and grandchildren. Another tiny van was also donated: this was gutted inside and served as a lock up shed for our disposable safety gear, overalls, tools, buckets and so on. We called it the Kebab van. Thanks Matt O’Connor.
  • Transport donated by Nationwide trucks . Donated caravan 70s caravan from Anglesea. Organisation of this gift through volunteer time, donated by Helen Legg.

    The same caravan today. Renovated and roadworthy, but retaining original 70s vibe. At the Mornington Peninsula by the sea. The gift that keeps on giving.

Organisations and Charities

While thousands of Australians donated money to the main fund-raising body, Red Cross, many other organisations and charities collected funds and directed them to those displaced by bushfire. The Salvos distributed shopping vouchers for the IGA supermarket and Kmart, Sussan and Sportsgirl. Vinnies offered vouchers for petrol and the local hardware chain, Mitre 10. The Holden Car company gave us a new car, free of charge to use for one year which included  servicing. The Country Women’s Association provided a farming grant which we used to buy a ride on mower, ( thanks  once again Cathy Lance for coordinating this)  while the RSPCA provided an animal focused grant. We used this to re-establish a chook house and run, along with 6 chickens. ( 50 or so of my chickens perished during the bushfire ) An organisation emerged for the replacement of musical instruments: a rep from Resound personally delivered a beautiful new electric guitar to Mr T, who lost 9 collector guitars in the fire. For guitar aficionados, it’s an ESP LTD EC-1000 with Seymour Duncan pickups. There was also library grant replacing some of my books, including an academic Italian dictionary, gardening books and classic novels.

  • Red Cross
  • Salvation Army ( the Salvos )
  • Holden Car Company
  • St Vincent de Paul (Vinnies)
  • RSPCA
  • The Country Women’s Association
  • Small Business grant to buy computer equipment
  • Library, new book donation
  • Musical instrument grant from Resound

Personal Gifts.

The personal gifts of money and/or items were many. My immediate family, my parents and siblings were all very generous. My niece Louise replaced my Stephanie Alexander book, her friend sent over a bowl made by Leon Saper, local potter, a platter came from a lady in Cockatoo ( Jan?). There were gifts of books and a book voucher. Beautiful hand-made quilts were distributed by key women within the community. When my grand children were little, they could pick one to cuddle each night when they stayed with us. These quilts are our heirlooms and will be handed down to them one day.

Anonymous star quilt. 2009 bushfire donation.

Companies donated linen- new sheets and pillow cases, often remainders in odd colours which are still in use 10 years later, tea towels and a doona. These company gifts came through the Bushfire relief centres in Diamond Creek and Whittlesea. Enormously valuable in the first month was the donation of safety protection gear, full suits and masks, as well as wheelbarrows, spades and tools. A brand new generator arrived from another company. New socks and underwear came from another.

And then came the second-hand things, as Australia cleared out their cupboards and donated goods, useful clothing, and toys, a national KonMari moment in history. We wore these clothes with pride. I remember one evening when Mr T went off to work in an odd assortment of second-hand clothes. He thought he looked pretty dapper. Some of his work colleagues thought he looked more elegant in his new attire, a step up from his pre-fire dress sense. Often when I look at our 2009 photos, I am a little amused at my clothing style back then. Skirts, boots, and odd colours, a sort of aging hippy op shop couture. We obtained second-hand towels with plenty of wear still left in them as well as pots and pans, cutlery, an old Kenwood mixer, crockery, books, you name it – we made use of all your wonderful donations.

Thank you to all Australians who responded so generously and with an open heart in 2009. Your money, gifts and clothing found a new home and was valued and appreciated, both big and small. I know I have forgotten a few people. Remind me if you can. And, dear friends and readers, if you recognise anyone in this post, please pass on my personal thanks.

About Donating. If every working adult in Australia put at least $50 aside each year, imagine what a difference we could make during times of natural disaster, either here in Australia or abroad. If 1 million people give $10 tomorrow to a reliable charity, $10 million would become available to distribute aid to those suffering from the floods in Queensland right now. Multiply this by 5 causes per year, and you have a good recipe for giving, and for changing people’s lives. Other ways to give during disaster: volunteering your time and expertise, assisting in clean ups, donating food parcels or meals to neighbours, sending your unwanted goods to charities that arise during these times.

Donated by Resound music.

This is my last post on Black Saturday bushfires. It is meant to be a happy post and a suitable finale to my previous chapters. By reading and commenting, you have assisted me and my family during this difficult anniversary. We thank you.

Black Saturday Bushfire Anniversary. A ten year old post.

Today I’m sharing a post I wrote 10 years ago. It was written on February 12, just 5 days after the Black Saturday Bushfire, Febrary 7, in 2009. I remember writing this in my daughter’s house in a confused and anxious state. It appeared on Blogger, a platform that I used back then. I have added these photos: the rest is unedited. After 9 months, all my writing just vanished overnight, thanks to a takeover, without warning, of my registered domain. This piece was mercifully preserved by Pandora Archive- National Library of Australia.¹  I’m sharing it again today because I want my children to keep these records. They need them more than I do. As I re-read it, I can’t help but think of all those people throughout the world who experience displacement on a much grander scale than I did on that day- refugees from war-torn countries forced to flee to other lands, to live in camps for years, those displaced through flood or cyclone, left homeless for years. I understand how fortunate I am. The gifts and financial assistance offered to us was overwhelming during the first year and deserves a post of its own, simply to document and thank every individual and organisation. It’s a huge list. Here’s that original post from February 2009.

Citrus grove, post fire 2009

And the Nightmare Continues

” I have been looking back on my previous posts. That life last week, up until February the 7th, seems so distant already, and yet only 5 days have passed. Each dawn brings the fear of more bad news, more neighbours and friends who are dead. My dawns last week took me to the vegetable garden or fruit trees for the day’s picking, or the chookhouse to gather the eggs. So many beautiful dreams for the future of the vineyard, the olive trees. Colourful imaginings of salads of tomatoes in four colours. The figs, although the leaves had already dropped in the furious heat of the previous fortnight, clung bravely to the branches, reminding me each morning that autumn would be along soon and figs would be part of the menu or preserving plan. My partner had planted Albarino grapes, he was excited by this Spanish variety as they are said to be drought resistant. Each morning or late evening he would move water from one dam to another to ensure that these new grape plantings would have sufficient water to survive this summer’s blasting heat. This was our work, these dreams kept us too busy, we had hopes for a small wine making barn, we planned to preserve the tomatoes in the old Italian way, to breed prettier hens, to pickle our young olives, to cart our excess of produce to neighbours, family and friends. It was work, it was our identity. And that’s what we lost in last week’s inferno.

We are reminded daily of the horror that was last Saturday as the death toll rises. We grieve beside our friends, we hug neighbours and are so pleased to see them again as they walk into the Community Centre. We cry as we get over our embarrassment and accept donations. We laugh sometimes as we model our donated new or second-hand clothes. We are overwhelmed by the generosity and the food that comes from unknown people who arrive at the community centres with car loads of items.

We eat food as a matter of course and are very grateful to be offered it from family and strangers. But nothing tastes the same anymore. Like travelling, you are always waiting to eat something that is normal, homely, nourishing. Displacement from a life, from a lifestyle is not about ownership or things. It’s an identity loss.

We are the lucky ones who left St Andrews early. Part of the nightmare puts me back in the house, unprepared for the inferno, like so many other poor souls who have lost their lives. I can’t remove this fear, it’s disabling.”

Electricity pole took a week to burn out
Vineyard. 2009
We were not allowed back into our properties until after February 10, three days after Black Saturday, February 7, 2009. We had no idea what we would find, what might be left. As it turns out, everything was destroyed except for a few amazing items. One of the most insane things was a red plastic petrol container which sat beside the dam. It survived, with all the petrol intact!

¹https://pandora.nla.gov.au/historyachievements.html

Black Saturday Bushfire,10th Anniversary. Finding a Way to Memorialise.

Memorialisation takes on greater significance and more noble heights during milestone years. After one, five, ten, twenty- five years and so on, commemoration of significant events in history or in our personal lives is important to remember, celebrate, mourn or commiserate and in some instances, to learn. As Victorians begin February, they are being presented with an intensification of 10th anniversary events commemorating the Black Saturday Bushfires of February 7, 2009, the day that a firestorm of unseen proportions killed 173 people, destroyed over 2000 homes and left more than 6000 people homeless. These are the figures that scream the loudest. Further facts and figures reveal the impact on the whole State.¹

The commemorative events are many and will appeal to different sections of society: academic presentations at a symposium, a flurry of new documentaries and films, books, interviews, art and photography exhibitions, talks, church services, meetings, newspaper articles and many private commemorative get- togethers. Most of the fire survivors I know will avoid these events. I can’t help thinking that there is a considerable level of opportunism in the timing of some of these new books and films which deal with this national disaster.

One of my deepest residual psychological blocks from 2009 is the issue concerning those who overstepped the mark in terms of opportunism and lack of sensitivity. Within days of losing my house, the vultures were out – first came the tourists with cameras, but they were quickly dispelled thanks to the installation of road blocks soon after the fires. Then came the media, artists and photographers. Some behaved appallingly during those early days, eager as they were to cash in on the spectacular nature of the event and, in the process, make a name for themselves. During a time when people were mourning the loss of loved ones, or their homes, their way of life, the ‘recorders of bushfire’ were on a mission to get in early, at a time when the army was still scouring the hills for bones of the dead, when the helicopters above buzzed like a scene from Apocalypse Now, and when ancient eucalypt trees glowed red in slow death, the white ashen ground still hot.

Media journalists at the time lacked an ethical framework for dealing with a national disaster of this size.² They were simply told to go; get the scoop, the best story. Road barriers were often ignored, especially at night if unmanned: in the day time, fabricated identities were used to gain entry. Some behaved like paparazzi, while others, when faced with the enormity of human tragedy they witnessed, revealed respect, restraint and empathy in their reportage.

Now that ten years have passed, I need to purge this anxiety, a sort of PTSD, from my memory. That’s the plan. I did try to do this back in July 2009. I took up the offer of 10 free psychology sessions at a nearby clinic. I had a rather naive plan in place- the sessions would help remove all that adrenalin from my brain, which included this distaste for these bushfire vultures. I lasted only 3 sessions. I wanted to talk about fire issues: my anger at telcos, bureaucratic nightmares, the insensitivity of media: my psychologist was heading somewhere else. I lost faith in the process when I watched her eagerly jot down some notes after I mentioned the word ‘MOTHER’. Just another Freudian obsessed counsellor. I left, not in a huff, but with all my residual angst firmly intact.

I won’t be attending any major memorial events, I won’t be looking at any documentaries or films with bushfires roaring in the background: I have never watched any TV news or documentaries dealing with fire over the last ten years. Some of these blazing reports are now appearing on my Facebook feed: Facebook, everyone’s pocket TV. I won’t be sitting in the local hall watching the latest film offering, and I won’t be attending any art exhibitions portraying bushfire. No churches for me, no gatherings in silence with a cuppa. No trip up into the hills to see how my old bush block is recovering. But I do plan to do a few things on the day and during the following year. I will look out for an eagle in the sky. It was mighty Bunjil circling in the overheated and smoky sky who warned my dearest friend to leave her home on that day. I will also visit a local gathering in Hurstbridge, one being organised by Helen Legg, an amazing and dedicated volunteer who gave most of her days to assisting those who had been affected by bushfire for two years: a drink is on the agenda. I will give thanks, once again, to all those who assisted my family after that National Disaster. I also plan to read a lot more about fire. I’ll start with works by Stephen J Pyne.³ It’s time to learn from sources that are objective and well researched, especially as the reality of global warming makes wildfire more common around Australia and around the globe, in places that have never experienced them before.

Old man tree with tin and wire.

¹ Wikipedia Stats included in full here.

  • 450,000 ha (1,100,000 acres) burnt
  • 7,562 people displaced
  • Over 3,500 structures destroyed, including:
    • 2,029+ houses
    • 59 commercial properties (shops, pubs, service stations, golf clubs, etc.)
    • 12 community buildings (including 2 police stations, 3 schools, 3 churches, 1 fire station)
    • 399 machinery sheds, 363 hay sheds, 19 dairies, 26 woolsheds, 729 other farm buildings
  • Agricultural and horticultural losses:
    • Over 11,800 head of livestock,consisting of 2,150 sheep, 1,207 cattle, and an unknown number of horses, goats, alpacas, poultry, and pigs
    • 25,600 tonnes (25,200 long tons; 28,200 short tons) of stored fodder and grain
    • 32,000 tonnes (31,000 long tons; 35,000 short tons) of hay and silage
    • 190 ha (470 acres) of standing crops
    • 62,000 ha (150,000 acres) of pasture
    • 735 ha (1,820 acres) of fruit trees, olives and vines
    • Over 10,000 kilometres (6,200 mi) of boundary and internal fencing destroyed or damaged
    • 7,000 ha (17,000 acres) of plantation timber
  • 98,932 ha (244,470 acres) of parks damaged, 90 per cent of which was national park. It was claimed that 950 local parks, 70 national parks and reserves, and over 600 cultural sites and historic places were impacted or destroyed
  • 3,921 ha (9,690 acres) of private bushland
  • Over 55 businesses destroyed
  • Electricity supply was disrupted to 60,000 residents
  • Several mobile phone base stations and telephone exchanges damaged or destroyed

² https://apo.org.au/node/19735

³ Stephen J Pyne’s works are listed here, https://en.wikipedia.org/wiki/Stephen_J._Pyne

A film I may consider watching might be Afterburn- in the Tigers Jaws. ‘The Steels Creek community invited the research team to use them as a case-study because they believed that something lasting had to come from this terrible tragedy and future communities would benefit from partnering with the academic and creative industries. Afterburn has the potential to influence future policy development at all levels of government in the areas of collaborative community recovery and the long-term impact of trauma on communities and individuals.’

On my block in April, 2009. Autumn had softened the disaster zone. I’m wearing a red armband, as did all those who lost their homes. This indicated our identity to the police staffing roadblocks. I wore it for nine months and still have it tucked away.

I have great admiration for a few journalists whose work stood out from the pack during Year 1. Thanks to Ian Munro of The Sydney Morning Herald and The Age newspapers and to Gary Hughes, a St Andrews resident and Warkley award winner, who wrote so poignantly of his own survival. And to Jon Faine, radio presenter from the ABC, whose broadcasting efforts and interviews, particularly in the Strathewen community, were remarkable.