Merry Christmas

I would like to take this opportunity to wish all my friends, family and followers a very Merry Christmas and a happy and safe 2011. I am looking forward to learning as much as I can in the New Year to create amazing photography that will be enjoyed forever.

I hope you continue to check out my blog and see what I'm up to. See you in 2011!!

Vintage Garden Handmade Jewellery

Today I got to photograph this beautiful handmade jewellery. Aren't the colours gorgeous? Make sure you have a look at the Vintage Garden blog - vintagegardenjewellery.blogspot.com or you can find them on Facebook.

Summer fruit

What's your favourite summer fruit? Our garden has a bumper crop of figs this year and my 3 year old can't get enough. I have so many favourites I can't choose.

Passionfruit Cheesecake

Thanks to my sister for this yummy cheesecake recipe. Hope you enjoy!


200g butternut cookies
1 egg white, beaten lightly
40g margarine, melted
1 tablespoon gelatine
1/4 cup water
250g light cream cheese
1/2 cup caster sugar
300ml light thickened cream
1 tablespoon lemon juice
1/2 cup fresh or canned passionfruit pulp
2 egg whites, extra
extra passionfruit for serving

Preheat oven to moderate (180C/160C fan forced)

Blend or process biscuits until mixture resembles breadcrumbs. Transfer into a bowl, stir in egg white and margarine. Press mixture evenly over the base of a 22cm springform tin with wet hands. Bake in a moderate oven for about 10 minutes or until browned lightly.

Sprinkle gelatine over water in a small heatproof jug. Stand jug in a small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 minutes. Beat cream cheese and half the sugar in a medium bowl with an electric mixer until smooth. Add cream, beat until thickened. Stir in juice, passionfruit and gelatine.

Beat extra egg whites in a clean small bowl with an electric mixer until soft peaks form. Gradually add the remaining sugar, beating until dissolved between each addition. Fold into the passionfruit mixture. Pour mixture over biscuit base and smooth top. Cover cheesecake. Refrigerate for 6 hours or until firm.