Oz day

Well wasn't it a day on our national day in Sydney with the sweltering heat, bbqs, pinicking, fireworks, outdoor gigs at The Rocks and djs playing at The Opera Bar? As much as I dreaded the heat, I couldn't help enjoying the company amongst friends at a cool and shady spot in The Domain along Macquarie St.

With the humidity, I entertained the idea of pinicking and sharing what we made to share. Besides my tomato and rocket bruschetta, there was also the finger sandwiches filled with lettuce and tuna, banana cake, crunchy vietnamese chicken salad and of course, the good old lamingtons from Thomas Dux Grocery.

Who could forget lamingtons on Oz day? What I loved about these lamingtons

is the denser texture of the sponge crowned with a thicker layer of chocolate icing and grated coconut unlike those found in other supermarkets.

With the djs and bands playing, I couldn't resist the opportunity to check out and shoot people having a ball dancing. I suppose if the music is great, people will dance no matter how hot it is. There were numerous

people tatooing themselves of the Aussie flag on their cheeks. I think its a celebration of our national pride and patriotic spirit. I get the thrill of photographing people dancing wildly with the music playing as it helps me get into it. I couldn't go pass without noticing people wrapping the Aussie flag round their shoulders.

As humid as it was, we couldn't resist the opportunity to watch the fireworks. While I would have loved to have moved closer to where the boats were sailing, I managed to catch some dreamy looking shots of the fireworks.

Since the banana cake and my tomato and rocket bruschetta were a hit, I thought I'd share the receipe.


Banana cake

This is the most rich and moist banana cake out there without the need of

an electric mixer.

Ingredients
4 ripe mashed bananas
1 1/2 cups self-raising flour
1/2 butter melted
3/4 cup caster sugar
2 eggs beaten
1 teaspoon baking soda
1 teaspoon vanilla essence
Pinch of salt

Directions
1. Preheat oven to 180 degrees.
2. Combine mashed bananas with butter in mixing bowl.
4. Pour in sugar, baking soda, salt and mix.
5. Mix in the flour.
6. Pour mixture in the pan lined with baking paper.
7. Bake for an hour and let it cool prior to removing from pan.


Tomato and rocket bruschetta
A perfect salad on its own or of course, with bruschetta. This salad

can be made ahead of time if called for a pinic at short notice.

Ingredients
Grated mozzarella cheese
250g cherry tomatoes halved
4 tablespoons of extra virgin olive oil
1 bruschetta or ciabatta loaf (toasted optional)
50g wild rocket
Sea salt and freshly ground black pepper
Balsamic vinegar to serve

Directions
1. Pour the mozzarella and tomatoes in a large bowl.
2. Add olive oil and add plenty of salt and pepper. I use the grinder.
3. Cover and leave to marinate for 1-2 hours.
4. Serve with sliced bread and serve with balsamic vinegar.