The old BURRA homestead is one the most photographed in Australia, and was made famous by one of the best photographers in the world, Ken Duncan. The photo has become an outback icon after being used on an Australian rock band's album cover (Midnight Oil,1987), that went platinum world wide.
The original Duncan print is sold out, so I had to go take a few shots of my own.
Burra is a pastoral centre and historic tourist town in the mid-north of South Australia. It lies east of the Clare Valley in the Bald Hills range, part of the northern Mount Lofty Ranges, and on Burra Creek.
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In the centre of Australia lies a huge monolith know as Uluru (Ayers Rock). It is a large sandstone rock formation in the southern part of the Northern Territory, central Australia.
Uluru is a huge tourist attraction, and many people climb it. Uluru is sacred to the Aṉangu, the Aboriginal people of the area. The local Aṉangu do not climb Uluru because of its great spiritual significance, and they request that visitors do not climb the rock.
The Aṉangu lead walking tours around the base of the rock, and visitors are free to explore most areas on their own. They request that visitors do not photograph certain sections of Uluru, for reasons related to traditional Tjukurpa beliefs. The areas prohibited from photography are well marked.
Walking around the huge rock I took heaps of photos.
I love the flowers, and they are great to eat, raw in salads or deep fried in tempura.
The flowers have a simple fresh taste and a delicate texture. They aren't flowery tasting, but more like extremely mild zucchini or corn.
Here is a great recipe for deep fried zucchini flowers (squash blossoms).
2/3 cup all-purpose flour
2/3 cup club soda
1/4 teaspoon salt
4 cups oil for deep frying 18 zucchini blossoms (I use canola, safflower or olive oil)
Heat the deep fryer to 375 degrees. Make a batter with the flour, salt and soda. Working in batches of 6, dip blossoms in batter to coat, brushing them against side of bowl to remove excess batter, pop them into the deep fryer for 1 to 2 minutes per batch until golden, Drain them on paper towel and sprinkle with salt. I like use a finishing salt, Fleur de Sel, Himalayan Pink Salt etc. Serve warm, and eat immediately. If you don't have a deep fryer, you can use a deep pot, you will have to turn the flowers to brown evenly.
Click on the pic to enlarge...take a look at the bugs!
My neighbour's vine trails over the fence. It has beautiful blossoms. I noticed today that the usual abundant blooms are sparse, and many have turned brown, although it has just started flowering. Going in for a closer look, I found out why...it's infested with aphids, visible upon closer inspection. Ewwwwwwwwww....
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