Australian national Maritime museum volunteers xmas party 2010

Summer berries with vanilla mascarpone

Have you ever been to a function and the food is attractive and appetising, you feel that you would rather look at it than eat it? I did! I went to the Australian National Maritime museum volunteers christmas party 2010 at the Bayside gallery, Darling Harbour. The view was absolutely stunning, the people I sat with, Mr & Mrs Flavin, were charming and interesting, (who also happened to win one of the door prizes, courtesy of Captain Cook cruises), and that memorably and finally, the food was divine. I think that when it comes to the aesthetics of food presentation, it is the plating in regards to colour and plate that appeals to the eye and the nose is the key. It certainly was not disappointing to the tongue as well.

ECOLOGIC- about freshwater

I have always been conscious of how we, art and design educators (especifically practical and material based disciplines like ceramics, textiles, wet photography, jewellery, glass design and the fine arts of painting and sculpture that consume a lot of fresh water. It seems to be a huge concern for all of us that we must be ethical in managing and disposing of finishing chemicals and solvents because it makes sense financially and ecologically. You might find this teachers resource useful.
(FRESH WATER (Image provided by treehugger.com all copyrights reserved))

Freshwater is not only the most valuable resource in the future but also right here and now. Australians today buy expensive and wasteful bottled water arguably more than any country in the world.
Find out more and see the Powerhouse museum exhibition or click on the above teacher's resource link.
You only have to visit any convenience stores springing up all over Sydney and see how many brands there are on offer but that's not my point. It stands to reason why green business should try to manage our fresh water supply while it is the rainy season (the wettest year since 1959). Find out more.