12/18/2023 0 Comments Golden cockatooUrban Country stock room show, Jackman Galllery, Melbourne Pieces of Me, Greenhill Gallery, AdelaideĢ006 Transitional Landscapes, Gallery One/Five Sons Estate MelbourneĢ005 Elemental Landscapes, Kazari Gallery, MelbourneĢ004 From The Wilderness, Collins Street Gallery, Melbourneġ996 Icons, Idols, Effigies and Fetishes, Scope Gallery, Melbourneġ994 Paintings And Sculpture, Botanical Gallery, Melbourneġ993 Paintings From The Road, Botanical Gallery, MelbourneĢ017 Original Art Under $1000 - Art to Art Melbourneīirds Bugs and Beasties - BMG Art AdelaideĢ016 Summer Show, Hawthorn Studio and Gallery, MelbourneĢ015 Group Show, Hawthorn Studio and Gallery, MelbourneĢ014 Group Show, Hawthorn Studio and Gallery, Melbourne ![]() Paintings2011, Hawthorn Gallery and Studio, MelbourneĢ009 On the Wing, Without Pier Gallery, Melbourne Natural Order, Louey and Lane Gallery, Melbourneīirds and Landscapes, Qdos Gallery, Lorne I see my work as high quality investments works and continue to create new work everydayĢ017 John Graham - Paintings BMG Art AdelaideĢ015 Persona Celebrity Public Deakin University, Melbourne Burwood CampusĢ014 Inspirations, Hawthorn Gallery and Studio, MelbourneĢ013 Birds, Yering Station Gallery, Yarra GlenĢ012 A Cat Called China and Other Paintings, Yering Station Gallery, Yarra Glen I have held 13 Solo Exhibitions and participated in many group shows I have been a finalist in the Waterhouse Natural Science Art Prize on four occasions, the Maritime Art Prize three times and the Norvill and Heysen Prizes once each I am represented by Jackman Gallery, Hawthorn Gallery in Melbourne I am a professional artist exhibiting my work since 1986 Note The work is unframed - one of my new series Softly boil eggs for 2-4 minutes, again depending on the size, I use little bantam eggs that take no time at all.Oil on canvas, stretched and ready to hang. Put to the side.īring a large pot of salted water to the boil, and a smaller pot for the eggs.Ĭook asparagus till al dente, 3-5 minutes depending on the thickness, drain on a tea towel. Toss over a high heat, continually moving the crumbs until they are a uniform golden brown. Heat the clarified butter in a wide pan and when hot toss in the breadcrumbs. This may also be necessary if you are using asparagus later in the season and it is a little woody. If you are after a 'posher' look you can always peel the ends of the asparagus. Snap off the woody ends of the asparagus. I always think that asparagus should be eaten with your fingers, so by serving it with a boiled egg you are really forced to pick it up and dip it in a softly boiled egg and then roll it around in herbed crumbs. This is a delicious dish for either breakfast or as an entree. Asparagus with a boiled egg and herbed crumbs recipe ![]() Together, Jonathan and Annie explore her spring garden, complete with peonies, Cockatoo-proof shallots, and rows of hard herbs.įind more of Annie's past Kitchen Rudimentals here. It's exciting times at Annie's farm in central Victoria - her asparagus crops are due for harvest after a two year gestation period. Chef Annie Smithers and Jonathan head into the kitchen to chat, cook and bake their way through the skills that will help make you a more confident home cook.
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