New Beginnings

Since I began blogging in 2009 many things have changed.

I learned to bake.

Homes became a part history, relationships died, new relationships grew.

Queensland flooded. #bakedrelief

I became a mamma for the fourth time.

I left my job after nine years.

I spent time interstate.

I travelled overseas.

I put my home on the market for a development site.

I helped rural and farming families during the drought. #lovetothewest

And through all of that my blog has been here to document the most part of it.

The time has come to draw a line in the sand and make this blog part of history to make way for a new beginning.

I may still blog here from time to time, maybe.

One thing which has never changed is my love of food, cooking and dinner parties. When I looked back on my first ever blog post in 2009 it was of my Tiffany and Co Themed Dinner Party! LINK

But you can find me over at TO ITALY WITH LOVE where you call fall in love with all things Italian either domestically or internationally as I begin the new chapter of food, fashion and fun stories over there.

Will you join me?

RuOK?

{This post has been edited from a similar post in 2011}

Ironically, this month marks the point seven years ago when I hit rock bottom. I was at a point of no return. It had to get better, because worse was not an option. I was blessed that the person who always made sure I was ok, and continues to ask "R U OK?" is my husband Mario. He saved three children from losing their mother. I owe my life to this man.

Not everyone has the support of someone to ask these questions. But you could change a life. You could make that change today. 

Today I will make contact with three people, I challenge you to do the same. 

“In the time it takes to have your coffee, you can start a conversation that could change a life. 
On R U OK?Day, who will you ask?"

   -Gavin Larkin, Founder R U OK?

Slow Cooked Italian Lamb Roast

Spring has sprung and that means lamb time in Australia.

Excitedly I purchased a 2kg lamb shoulder and set about the five hour cooking process. I know five hours is a big commitment (possibly longer than a Kardashian marriage) but very little labour is required.

Now, this isn't a difficult recipe, but it requires a few things to be done exactly right for it to work to perfection. Most importantly, the covering in foil to ensure no steam escapes.

Italian Roast Lamb

Ingredients list:

2kg lamb shoulder trimmed of the chunks of fat
6+ cloves or a head of garlic
2 tablespoons of tomato paste
2 tablespoons olive oil
375 mils verjuice or white wine vinegar (the verjuice is the best!)
500g kumatos or small tomatoes on the vine
500g cherry or grape tomatoes halved
1/2 bunch thyme sprigs
2 rosemary sprigs
1 small jar or bottle of sugo (I use Benfatti Sicilian Cherry Tomato Sauce which you can buy at many markets around Brisbane, at Thomas Dux in Sydney and online HERE) If you are unable to get your hands on sugo then use about 300mils of a good passata or pasta sauce.


Method:

Heat oven to 150 degrees C

Place lamb into a large baking dish.

Peel and crush two cloves of garlic and mix with tomato paste and oil in a small cup.

Brush or spread the tomato mixture over the lamb.

Pour verjuice into pan.

Cover with baking paper then two sheets of foil, sealing tightly to ensure steam stays in during the cooking process.

Into oven for four hours. NO PEAKING!

When four hours is up, remove from oven. VERY carefully remove foil and paper.

To the liquid around the dish add the tomatoes on the vines, the cut up tomatoes, a couple more of the garlic cloves crushed then the rest garlic whole and the herbs.

Drizzle with a little oil and back into the oven uncovered for 1 hour.

~here is where it can get a little tricky~

Transfer the lamb and using a large serving spoon and egg flip, remove the vine tomatoes to remain in tact to a serving dish. Then scoop out most of the tomatoes and the garlic cloves.

Pour all liquid into a heat proof jug and using a spoon remove as much of the fat from the top as you can. Then return liquid to the baking dish onto the stove top.

Pour in the sugo or passata and simmer and stir over a medium heat until the liquid is well reduced (10+ mins)

Pour over meat and tomatoes in the serving dish and send to the table. With large forks to pull apart the meat.

I serve to polenta and a crisp salad, some Italian red wine.

Any questions, fire away :)

There was concern from the guests of how I would clean the linen. One actually suggested I throw it away. But it's perfectly clean again after many an Italian tomato infused meal. Tucked away, stain free and ironed ready for the next event. There is a post in that I am sure :)

Dying for Cake

This could be good advice.

Or this could be bad advice. 

A couple of months ago I bought a lemon curd shortcake from Brisbane's Welsh lady cake shop. I believe you either have to be a great cook and baker or you just have to know the best source for such things. I like to think I'm a touch of both and when I'm lazy I can call in the store bought experts. The Welsh Lady is one such expert. 

I bought the cake to celebrate a birthday and then the birthday girl flew out leaving me with half a cake behind. 

Now fortuitously, I was reading Dying for Cake by award winning Brisbane author Louise Limerick. One the of book's characters bakes cakes in the darkness of night, licking the bowl to get her hit and then freezes them.

Bingo! I can freeze this cake. What's the worst thing that could happen? It might  not taste great or I might forget about it. So what!

I freeze the cake.

Six weeks pass and one very early morning I'm looking for anything stashed in the freezer that resembles bread or a crumpet I can cook because we are out of milk and toast is in order. Plenty of UFO (unidentifiable frozen objects) then I open the Tupperware container and discover the cake I had forgotten. 

Then another week passes and I have this suddenly late night urge for cake. Sweet, buttery cake. I text a chef friend. He suggests pancakes. "Same hit, quick to make." Then I realise there's only enough milk for tea. {really should get this milk situation sorted out} 

Then. Like a night in shining armour I remember that 1980's style yellow Tupperware container in the freezer. I reach in, open it, cut myself a huge slice and put the kettle on. 

When I sat down to devour the cake it was almost better than the night we had it. I kid you not! 

Since this discovery I have (what seems) a never ending supply of cake slabs whenever the hell I want! 

So trust me. This will save you time and money. You always have something for a friend who drops in, for late night treats and moments when you are .... 

Dying for Cake

Problogger!

If you happen to be visiting this here blog because I have passed you my business card in an attempt to look professional while slurring through cocktails or stuffing my face with food during morning tea then I say "HELLO" and "WELCOME"

You can find me at 

Twitter @digellabakes

Instagram @digella

Email digella@gmail.com or danielle@bakedrelief.org

You can also visit the site I am rebuilding over at www.bakedrelief.org which is all about helping people during natural disasters and at the moment our farmers suffering during the drought. #lovetothewest 

Pro Blogger Event Gold Coast 2014

This is what I have done to prepare for Problogger aka #pbevent

Guess I better start getting organised. Life seems pretty simple when you're not taking a toddler with you. 

But I have a feeling I'm going to be packing more for two days than I did for two weeks in Italy with a toddler! (Which was one mid size check in and one carryon) 

Oh I lie, I have done some mathematics planning.

Problogger Packing:

- one toddler 

+ a case of French champagne

= a whole heap of fun in my hotel room! 

I did also read this blog post and LOVE it! So I guess I'm ready to roll. 

You will enjoy this http://www.tinysavages.com/leave-pass-gifs/ 

Ahoy! 

Thousands turn out for Brisbane’s first Night Noodle Markets

 

Over 100,000 noodle lovers have turned out so far for the first week of the Brisbane Times Good Food Month presented by Citi’s inaugural Night Noodle Markets at South Bank Cultural Forecourt.

Numbers have exceeded event organisers’ and vendors’ expectations of 5,000 attendants per night, with Brisbane crowds embracing the winter weather to enjoy dishes from the two dozen stalls, live art and entertainment, themed bars and the lantern light garden. 

Good Food Month Festival Manager Natascha Mirosch said it’s been great to see locals and visitors to the City getting out, exploring and enjoying the Night Noodle Markets.

“The first Saturday has been our busiest night yet, with over 28,000 people walking through the gates.

“With three nights to go the markets are buzzing, it’s great to see. It’s just like an authentic Asian street market,” Ms Mirosch said.

The markets feature two dozen Asian-inspired restaurants operating from hawker-style stalls, offering Japanese, Chinese, Thai, Malaysian, Indonesian, and Vietnamese cuisines.

Dalton Hospitality Events Manager Arwen McGregor said feedback has been overwhelmingly positive, with festival-goers excited about the food and the atmosphere.

“We’ve partnered with local favourite Sichuan Bang Bang for the Night Noodle Markets and have sold an incredible 1,800 pork pancakes over the weekend with diners consuming over 250 kilograms of pork so far,” Mr McGregor said.

Expectations were high for Good Food Month’s landmark event in Brisbane, with the Night Noodle Markets being a festival highlight in Sydney for 16 years and attendance surpassing estimates in Melbourne last year.

Director of New Shanghai Queensland, David Zou said the markets have injected feeling and colour to the Cultural Forecourt South Bank. 

“We’ve received some great feedback from people, all saying how fantastic the markets are and that it’s by far the best food markets Brisbane has seen at South Bank.

“Since opening we’ve sold over 8,000 pan fried pork buns and over 1000 serves of shallot pancakes, plus we’re serving another three dishes that have been selling well,” Mr Zou said.

Entry to the Night Noodle Markets is free each evening until Sunday 27 July at the Cultural Forecourt, South Bank.

Night Noodle Markets are part of Brisbane’s inaugural Good Food Month running for the month of July. For information on other Good Food Month events view the program atgoodfoodmonth.com.au.

 

Good Food Month Night Noodle Markets – Event Details:

Where:                 Cultural Forecourt, South Bank

Run Date:            Thursday 17 July to Sunday 27 July 2014

Thurs, Fri:            5.00pm-11.00pm

Sat:                        4.00pm-10.00pm

Sun:                       4.00pm-9.00pm

 

#goodfoodmonth

#noodlemarkets

Royal Event 2014

I forgot that I hadn't posted the event update on the blog, only on Facebook! 

Meeting the Duke and Duchess of Cambridge in Brisbane was fantastic and an emmense honour. 

Many protocols. And no photos of the royals allowed at the event. Shame. 

Quick interview with Sharyn Ghidella

Waiting for the arrival.

Eating cucumber sanwhiches of course! 

Met James Morrison OAM who is a very lovely man.

Met some wonderful women doing great things in Brisbane.

While my little girl waited in the crowds to see the royals too. With this Courier Mail from 1982.

Icecreams

Then we did groceries. Keeping it real. 

Florance the Vintage Caravan

I've lusted after a vintage caravan for a long time.

Long enough that they have become trendy and the prices now hefty.

It was time to take the leap. Find something I liked within a reasonable budget. You can spend $50k on a caravan you know!

So spending MUCH less than that I jumped in and bought a 1983 Viscount Grand Tourer.

Immediately set out to find her a name. 

It was decided Florance the Van. #florancethevan 

Florance because I wanted something Italian. Florence. 

But I suspected there would be some French influence too. France.

And also hopefully some romance of beach and country. Romance.

Clever I thought. 

So we have had a couple of test runs on the family farm in Lockyer Valley and so far so good. 

I'm trying to decide on colours and curtains and trimmings. I have a Pinterest board going of ideas. http://www.pinterest.com/digella/weekends-on-wheels/

Loads of tea and scones and fires and wine (lots of wine) so far. 

Some kitchen bits on loan from mum. Gay Ware 1950s

When I first saw her! 

Baked Relief #lovetothewest ~ Drop off Locations APRIL 2014

Posted Wednesday 16 April 2014.

Baked Relief is encouraging people to bake ANZAC biscuits, item which travel well and have a long shelf life. Pack these into new Chinese containers, tie around a bow and include a personal note to a farming family doing it tough during the drought. 

PRESS RELEASE HERE

The following for drop offs between Thursday 24th to Sunday 27th April.

~MORE DROP OFFS REGIONAL QLD TO COME~

BRISBANE

Albany Creek
12 Fairhaven Place
Thursday 10am - 6pm
Friday 10am - 6pm
Saturday 10am - 6pm
NB: Please phone Janine first 3264 3015

Annerley
The Chop Shop
310 Ipswich Road
Thursday 9am-5pm
Friday 9am-5pm
Saturday 9am-4pm

Ashgrove
30 Trout Street (enter via Betheden Tce and up stairs to back deck)
Thursday 9am - 5pm
Friday 9am - 5pm
(Please phone Julianne before drop off  0427 535 601 )

Bardon
20 Vimy Street
Friday 8am - 6pm
Saturday 12 noon - 6pm
(Hannah)

Bardon
64 Lugg Street
Thursday 7am - 5pm
Saturday 7am - 12 noon
NB: Please phone Helen before dropping in on 0439 318 402

Boondall
6 Walford Close
Thursday 8:30am - 1:30pm
Friday 8:30am - 1:30pm
Saturday 8:30am - 3:30pm
NB: If there is no-one around on the drop-off days, we will leave our esky with a  note on our front verandah for people to put goodies in!

Bundamba
9 Law Street
Thursday 8am - 6pm
Friday 8am - 6pm
Saturday 8am - 6pm

Enoggera (Baked Relief HQ)
167 Pickering Street
Sunday 9am - 1pm

Everton Park
632 Southpine Road (Park in White St and follow the signs)
Friday 7:30am - 4pm
Saturday 7:30am - 12:30pm
(Greta)

Ferny Grove
20 Kirikee Street
Thursday 9am - 2pm
Friday 8:30am - 12noon
Saturday 11am - 5pm
(Amy)

Ferny Hills
100 Yingally Drive
Thursday 11:30am - 6pm
Friday 9am - 5pm
Saturday 9am - 5pm
(Julianne)

Forest Lake
16 Hampstead St
Natasha
Friday 8am - 6pm
Saturday 8am - 6pm
NB: Quick phone call to Natasha before drop off 0412 142 053

Greenbank
12-14 Frogmouth Court
Thursday 10am - 4pm
Friday 2pm - 6pm
Saturday 2pm - 6pm
(Louise)

Paddington
31 Collingwood Street
Thursday 8am - 12 noon
Friday 12 noon - 6pm
Saturday 11am - 6pm
(Jo)

 

Petrie
6 Bordeau Crescent
Friday 8am - 6pm
Saturday 8am - 6pm
(Emily)
NB: Leave in Esky if no answer at the door

Sinnamon Park
5 Condamine Drive
Sinnamon Park
Thursday 9am - 5pm
Friday 9am - 5pm
Saturday 9am - 5pm

Shailer Park
6 Doretta Street
Friday 8am - 3pm
Saturday 8am - 12:30pm
(Lindsey)

Sunnybank Hills
25/20 Hellawell Road (cnr Gowan)
Friday 1pm - 5pm
Saturday 10am - 4pm
(Zoe)

Thornlands
3 Sauterne Street
Friday 9am - 5pm
Saturday 9am - 5pm
(Jerry)

Woolloongabba
16 Peterson Street
Saturday 9am - 5pm
(Penny)

GOLD COAST

Hollywell
28 Salvia Street
Thursday 1pm - 5pm
Friday 1pm - 5pm
(Kelli)

Worongary
50 Charles Kurz Drive
Thursday 11am - 4pm
Friday 11am - 4pm
Saturday 11am - 4pm
(Mariana)

SUNSHINE COAST

Maroochydore
Sleepy's The Mattress Experts
11/55 Maroochy Blvd
Thursday 10am - 3pm
Friday CLOSED
Saturday 10am - 3pm

TOOWOOMBA & LOCKYER VALLEY

Laidley
17 Summer Street
Friday 8am  - 7pm
Saturday 8am  - 7pm
Sunday 6am-8am
NB: Drop Hilaire a text before dropping off 0400 292 017

Toowoomba
8 Panorama Crescent
Prince Henry Heights (past Fairholme College)
Saturday 9am - 12 noon & 4pm - 6pm
Mandie
NB: You can leave at the door if not home

 Example of how to present your love to farmers

Example of how to present your love to farmers

Example of how to present your love to farmers

Call to Arms - Anzacs for Anzac Day

Call to Arms - Anzacs for Anzac Day

“Anzac is not merely about loss. It is about courage, and endurance, and duty, and love of country, and mateship, and good humour and the survival of a sense of self worth and decency in the face of dreadful odds.”

~Sir William Deane

Thousands of Anzac biscuits and fruit cakes have made their way around drought affected Queensland and into the mailboxes of farming families. These anonymous gifts of baked love made by ordinary Queenslanders during February and March sent the message to farmers that we are thinking of you, and we care. 

With nearly 90% of the state now drought-declared, it is time again to show our farmers the spirit of mateship and let them know we care. “This is a call to arms, a call to bake, a call to launch your own branch of Baked Relief, to once again rally and support our farmers,” Baked Relief founder Danielle Crismani explained.

We have seen over the past few months what a profound impact the simple act of home baking can have. Each item, wrapped with paper or ribbons, carried a hand written note, and with it best wishes from the city to the bush. “This isn’t about feeding tummies, this is about feeding hearts,” Danielle says.

As Anzac day approaches we reflect that drought may not be war but for farmers in 90% of the state of Queensland now drought declared, it is a battle of survival. It is a relentless struggle and we want to show them we care.

 

Now Baked Relief is encouraging people to bake Anzac biscuits for Anzac Day and include a personal note to a farming family. 

For Brisbane, Toowoomba and the Gold and Sunshine Coasts, Anzacs and fruit cakes can be dropped off to selected locations on Thursday 24th and Friday 25th April 2014.  These will be distributed to the farming community via the Queensland Rural, Regional & Remote Women's Network (QRRRWN).

In other regions around Queensland Baked Relief is looking to recruit volunteers to manage Baked Relief branches that respond to local needs.

 

For more information on how you can get involved, visit Baked Relief on Facebook, www.facebook.com/bakedrelief  or www.bakedrelief.org  and join the conversation on twitter via #lovetothewest #bakedrelief.

Media Contacts:

Baked Relief                              Danielle Crismani                       digella@gmail.com www.facebook.com/bakedrelief www.bakedrelief.org

QRRRWN Georgie Somerset 0428 390 984     president@qrrrwn.org.au www.qrrrwn.org.au

Background

Baked Relief is a direct giving network founded by Danielle Crismani after severe flooding devastated parts of Queensland, Australia. Initially providing baked goods to State Emergency Services volunteers who were sandbagging around Brisbane the direct giving network continues to grow and help families affected by natural disasters mainly in Queensland and at times interstate and internationally.

QRRRWN (Queensland Rural, Regional and Remote Women’s Network: you say it Q-wren) is a not-for-profit organisation with a twenty year track record of providing personal and professional development opportunities to connect women right across the state.  QRRRWN connects women to opportunities to learn, to share their knowledge and experience, to mentor and support each other and to connect more effectively and powerfully with industry, with business and with government.

Image courtesy of Qld Country Life

Article HERE

The Royal Invitation

So something very special happened.

I am invited to meet with the Duke and Duchess of Cambridge for a reception when they visit Brisbane. 

Very excited, blessed and humbled.

Now what to wear!?

From the archives: the time I met the Queen. http://digella.blogspot.com.au/search?q=Queen&m=1 

BAKED RELIEF

To find out all about Baked Relief go to our facebook page HERE

Website www.bakedrelief.org is currently being updated and under construction! Exciting times.

Italy comes to Brisbane via Alchemy

Those who know me well know I love to eat and cook Italian food. After spending some time in Italy what I discovered is the produce and taste in Italy is amazing, but a great Italian food experience is even better in Australia where we choose the best of each region at most of our Italian restaurants. So really we get the best selection! That brings me to this great event!

Image via Timeout.com.au

ALCHEMY BRINGS ITALY TO THE TABLE

Brisbane riverside restaurant Alchemy will join forces with local importer from Paradox Wines, Jean-Jaques Peyre to guide food lovers on an Italian journey from the Alps to Rome and down to the Islands in the south, for the first Taste of Italy at Alchemy, Tuesday 1 April 2014.

 

Alchemy Head Chef, Brad Jolly said guests will be taken on a path of discovery as they enjoy family style Italian dining accompanied by different wine varieties from regions across Italy.

 

“The concept of pairing food and wine gives our guests the opportunity to find a new favourite variety, style or region of wine as well as learning pairing techniques from one of the best in the business.”

 

Jolly has ensured the menu captures classic Italian ingredients, combining rich flavours, with the main course consisting of rabbit ragu with pappardelle, gnocchi with Jerusalem artichoke and breasola, osso bucco and polenta grilled Atlantic salmon and porchetta and roasted rosemary potatoes.

 

For dessert Jolly chose Italian favourites tiramisu, Italian doughnuts, chocolates, coffee grappa and limoncello to finish the evening.

 

“We are recreating a lively Italian dinner where the family comes together and enjoys conversation and a meal with an array of fresh produce and rich flavours, always accompanied by the perfect glass of wine.

 

“We’ve developed a traditional Italian menu with high quality produce, while considering the different regions of Italy, dishes and wines from those areas, and we’ve found the right balance,” Jolly said.

 

Owner of Paradox Wines, Jean-Jaques Peyre is excited to share his knowledge and passion, built from over 30 years of experience in the wine and hospitality industry.

 

“As a lover of wine, I enjoy nothing more than passing my knowledge and tips on to others, and Alchemy is the perfect setting for an Italian affair,” Peyre said.

 

EVENT DETAILS

WHAT                   A Taste of Italy at Alchemy

WHEN                  Tuesday 1 April 2014 6.30pm for pre-dinner drinks, 7.00pm start

WHERE                 Alchemy Bar & Restaurant - Mezzanine Level, 175 Eagle Street, Brisbane

COST                     Tickets to the event are $130 per head for shared family style dining

BOOKINGS          Bookings essential, 45 seats available. To book call 07 3229 3175

Baked Relief #lovetothewest ~ Drop off Locations MARCH 2014

Baked Relief is encouraging people to bake either a fruit cake or ANZAC biscuits (items which travel well and have a long shelf life) and include a personal note to a farming family.

If you would like to be a drop off location, or if you sent us a message about being a drop off location please contact us on our Facebook page HERE there has been so much interest in the project and many people emailing and messaging, sometimes its hard to keep up! Thank you for your help :)
The following for drop offs between Friday 28 February to Sunday 2 March

Alderley
23a Trackson Street
Friday 10am - 6pm
Saturday 10am - 6pm
NB: Leave on seat beside front door

Annerley
The Chop Shop
310 Ipswich Road
Thursday 9am-5pm
Friday 9am-5pm
Saturday 9am-4pm

Balmoral
92 Fifth Avenue
Sat 9am - 3pm
NB: NEED to phone ahead to Raelene 3899 3202 or 0428 766 328 before drop off

Enoggera (BAKED RELIEF HQ)
Danielle 0419 655 784
Food Strategy
167 Pickering Street
Sunday 9am - 12 noon (to allow for all sorting and packing)

Forest Lake
16 Hampstead St
Natasha
Friday, Saturday & Sunday
NB: Quick phone call to Natasha before drop off  0412 142 053

Keperra
The Chop Shop
Great Western Shopping Centre
Thursday 9am-5pm
Friday 9am-5pm
Saturday 9am-4pm

Kippa-Ring
28 Pegasus Street
Kristy
Saturday 9am - 6pm

Maroochydore
Sleepy's Maroochydore
Belinda   5452 7255
11/55 Maroochy Waters Dr,
Friday 9am-5pm
Saturday 9am - 4:30pm
Sunday 9am - 4pm

Sunnybank Hills
Zoe
25/20 Hellawell Rd (cnr Gowan Rd)
Saturday 8.30am - 6pm

Toowoomba
Unit 3, 168 Mary st
East Toowoomba
Greta
Thursday 8am-3:30pm
Friday 8am-3:30pm

Wynnum
The Chop Shop
4/2121 Wynnum Rd
Thursday 9am-5pm
Friday 9am-5pm
Saturday 9am-4pm

Drop off Locations for Baked Relief "Love to the West" Project

If you would like to be a drop off location, or if you sent us a message about being a drop off location please contact us on our facebook page HERE there has been so much interest in the project and many people emailing and messaging, sometimes its hard to keep up! Thank you for your help :)

The following for drop offs between Thursday 13th February through to Sunday 16th February

Annerley
The Chop Shop
310 Ipswich Road
Thursday 9am-5pm
Friday 9am-5pm

Aspley
57 Devona Street

Jennie
Friday & Saturday 8am - 6pm

Balmoral
92 Fifth Avenue
Sat 9am - 6pm
NB: NEED to phone ahead to Raelene 3899 3202 or 0428 766 328 before drop off

Banksia Beach
Banksia Beach State School Canteen,
Sunderland Dr
Anne
Friday 8.30am - 1.30pm

Bongaree
24 Barklya Cres
Anne
Sunday 2pm - 5pm

Casino
(Teresa Creek)
Fiona
Friday & Sat 9am - 6pm
NB: Phone Fiona ahead for address 02 6664 7229

Everton Park
632 South Pine Road
Greta
Saturday 7am - 6pm
NB: Park on White street and follow the signs

Goodna
107 woogaroo street
Sandy
Friday 9am-4pm
Sat 2pm-6pm

Kedron
40 Cremorne Road
Jeff
Sat 9am - 6pm

Kippa-Ring
28 Pegasus Street
Kristy
Saturday 9am - 6pm

Longreach
108 Galah Street
Thursday, Friday & Saturday 8am-6pm

Morayfield
Caboolture Rugby Union Club
187 Peterson Rd   
Friday 5.45pm - 7.45pm

Peachester
1 High Street
Corinne
Friday & Saturday 9am - 6pm

Runaway Bay
3/400 pine ridge road
Bek
Friday & Saturday 9am - 6pm

Seventeen Mile Rocks (Sally at Baked Relief HQ)
61 Argyle Street Seventeen Mile Rocks
Friday 9am-6pm
Saturday 9am-6pm
Sunday 9am-6pm

Toowoomba
168 Mary Street
Greta
Thursday 9am-6pm
Friday 8am-3:30pm

Underwood
7 Kettniss Street
Sat 9am - 6pm

Warwick
Sue Hamlet
See Facebook Group HERE

Baked Relief ~ Love to the West Project

Sending Baked Relief love to our farmers this Valentine’s Day

The third anniversary of the 2011 Queensland floods was marked in a subdued mood, amidst stories of the heartache caused by the current drought conditions.

With nearly 65% of the state now drought-declared, our farmers are slipping further and further into debt providing supplementary feed for their stock.

Properties that have been farmed across several generations are falling into financial collapse. For some farmers, the stress of rising bills and stock deaths have taken them to breaking point and suicide rates are on the rise.

 

During the floods, ordinary Queenslanders gathered in their kitchens to provide Baked Relief – donations of home made goods that said “we are thinking of you, we care.”

We think it’s time to show our farmers once again that they are not alone.

This Valentine’s Day, Baked Relief is encouraging people to bake either a fruit cake or ANZAC biscuits (items which travel well and have a long shelf life) and include a personal note to a farming family.

These can be dropped off to selected locations on Friday 14 February and Saturday 15 2014 and will be distributed amongst the farming community via the Queensland Rural, Regional & Remote Womens Network and Aussie Helpers.

"This is no substitute for financial help or desperately needed rain. It won’t pay the bills, grow the hay or feed the cows. But it might nourish a farmer just for a minute, because they are important and they are hurting."


For more information on how you can get involved, visit Baked Relief on Facebook and join the conversation on twitter via #lovetothewest #bakedrelief


Media Contacts

Baked Relief
Danielle Crismani
digella@gmail.com

Queensland Rural, Regional & Remote Womens Network. (QRRRWN)
Georgie Somerset
0428 390 984

Italy... Yes I'm here!

A picture says a thousand words....

Good morning arrival Via Del Corso! 

NOW! Right now. Which is midnight Brisbane time. 

View from apartment in Lecce 

My bar for the week!

Rest and read 

Much of this! 

Gotta get yourselves this book! 

EARLIER this week...... 

Can you believe this is an iPhone photo! 

Apartment courtyard in Rome 

If there is one thing you MUST do in Rome it's get up at 5am and hit the Trevi fountain. Why? Because if you see the photo above... Beautiful. Otherwise you are faced with crowds like this.... 

It was All Saints Day when I arrived so I did what a good catholic girl should and I went to church. Which was just next door. I had four churches to choose from within 100 meters. 

So while I fill myself with cheese, small goods and bread I will post more of my adventures in Italia!