Archive for September, 2008

“The Illustrators” show at KILN

Monday, September 29th, 2008

This friday my new work will be on display at “The Illustrators” opening at KILN gallery, Paddington. It should be a great show with a good mix of artistic styles on display. You can check out the online preview now – HERE

the illustrators

“Get Trucked” show at 696

Monday, September 29th, 2008

I’ve just mailed off my contribution to 696′s charity exhibition “Get Trucked”. They got 100 artists to customize 100 trucker caps for the show, money raised goes to the Cancer Council, so if you’re in Melbourne pop along and support a great cause.


get trucked

6 ‘new’ paintings

Monday, September 29th, 2008

I’ve finally had time to update my site and have added the 6 new paintings I’ve done for “The Illustrators” show at KILN at the end of the week.

6 paintings

Photo “studio”

Monday, September 22nd, 2008

I now have a need to take some good quality photos of my work. Previously I was balancing my camera on top of my fishtank while I shooting the paintings under an incandescent light. I went out and purchased a couple of floodlights from Bunnings ($10 each) and a tripod from Rainer’s Camera House in town. The lights still throw off a yellow tinge unfortunately, but I adjusted the white balance and now the shots are a lot better than before (I’ll get some proper lighting once I get some spare cash). With space being at a premium, I’ve set up in the kitchen for the afternoon. I’ll post the images of the new paintings in the next couple of days.

photos 01

photos 02

Meat Pies with Mushy Peas

Monday, September 22nd, 2008

Ever since watching one of Jamie Oliver’s shows, I’ve struggled to eat pre-made meat pies, because you really don’t know whats in them. So I decided to spend a few hours (yes, it took over 3 hours) to make a few of my own. There was a heap of varying recipes on the net, so I took a few ideas from all of them, added some of my own and the final result was pretty good. I’d rather have more gravy in them next time, which I think I should be able to do with more stock and cornflour. In case anyone is interested, I thought I’d throw up the recipe (from what I can remember anyway, it was kinda made up as I went along.)

Meat Pie

Meat Pies – Ingredients:

500g mince
4 Rashers short cut bacon (finely diced)
5 mushrooms (sliced)
1 carrot (finely diced)
2 brown onions (finely diced)
2 tbs chopped parsley (finely chopped)
2 tbs tomato sauce
2 tbs barbeque sauce
1 cup beef stock
2 tbs cornflour
sheets of short crust pastry
sheets of puff pastry

Mushy Peas – Ingredients

2 cups green split peas
6 cups water
salt and pepper

Basically I browned the mince and bacon with some olive oil, put in a bowl. Browned the onion and carrot in some olive oil, added the mince and bacon back in. Then I added the beef stock (save a few spoons worth to mix with the cornflour), tomato sauce and bbq sauce and simmered for about 15minutes. I took the saved beef stock and mixed with the cornflour into a paste and stirred this through. After a while the mix thickened (if not, add some more cornflour, but mix it into a paste first, dont throw it in the pot as it’ll become too hard to dissolve). Once the mix thickened, I added the mushrooms and parsley, tipped into a bowl and placed into the fridge.

I then put the oven on to around 200, oiled some muffin tins and lined with discs of the short crust pastry. These were then blind-baked for around 15 minutes, but first, I used rice wrapped in alfoil to form little parcels, these were then put into the muffin tin on top of the pastry to stop it from swelling during baking (removed halfway through once it had started to harden). I then took the muffin tin out, spooned in the mixture from the fridge, added a little egg around the top of the short crust pastry and stuck the puff pastry on top. I brushed the puff pastry with egg, sprinkled on some salt n pepper, cut a few holes in the top, then baked for about 25 mins.

The mushy peas were made by washing the split peas, then soaking them for an hour or more. I then brought them to the boil, added some salt n pepper and reduced and simmerd for 30-45 minutes, stirring every few minutes to make sure they didn’t stick and burn. When the peas are as thick as you’d like, remove and spoon them into a bowl (I learnt if you leave them in the pot on the stove (even if turned off), they went too dry).

Hopefully that makes sense, its pretty simple once you start so good luck and let me know how you go!

“Studio” shots

Monday, September 15th, 2008

I always love checking out photos of where other artists paint/draw/work, so I thought I’d upload a few photos of where I’m painting at the moment. I’m in a two bedroom unit so I don’t really have room to set up a dedicated studio. The only real space I can paint is in the kitchen. I’ve taken over the kitchen table and chairs and this is where the majority of my painting takes place.

inside 01

inside 02

It was such a nice weekend that it was a shame to stay inside when it was so perfect outside. I moved my little easel and paints outside which was great. Lots of natural light, fresh air and it felt a lot more relaxing. It was great fun as it was something different and kept me motivated.

outside 01

If you’re looking you’ll be able to spot some new paintings I’ve been working on. I haven’t uploaded any of these yet as I’m waiting to set up a tripod and lighting system to get better shots (hopefully within the next week).