Colonize

A few weeks ago I was lucky enough to be asked to do a shoot with Amelia Dowd for Colony. Amelia is a Brisbane local creative who has featured in publications such as Mayhem Magazine, online at Vogue Italia and more. This is her website which blew me away and intimidated me when Jess told me that she would be the photographer! Little did I know there was nothing to fear, it was an enjoyable afternoon in the sunshine, dressing up (we had Pamela Love and Scosha to play with too!), amongst warm and wonderful company. Below, Amelia answers some hard and fast questions ;)

3 words that describe you? Loud, creative, loving.

Top 5 movies of all time? The Lion King, Fight Club, Eternal Sunshine of the Spotless Mind, Up and anything with Meryl Streep.

What are you listening to at the moment? The Last Dinosaurs album, In a Million Years. Also Patti Smith

Where are you on a sunday afternoon? Usually sleeping. I am busy in the week, I cherish sleep.

If you could be any animal what would you be and why? These questions are hard! A bird, to fly. Or maybe a dolphin.

If it was your birthday next what would be at the top of your wishlist? Flights to Paris or NYC.

Find and join the family guys; Colony and AJD Photography are on Facebook!

Cake Eaters

vintage lace top, levi's denim jacket and ysl bag, topshop quilted leggings, creeper boots from vanilla suite (hk), pamela love snake crystal necklace (birthday present from my best friend and her boyfriend).

PUMPKIN PIE

Ingredients (serves 4)
800g butternut pumpkin peeled, cubed
1/2 tsp each ground ginger, nutmeg and cinnamon
1 tsp vanilla extract
2 tbs rum or Amaretto
1/2 cup cream, plus extra to serve
1 egg
1 egg yolk
200g (1 cup) tightly packed brown sugar
Pastry
225g (1 1/2) cups plain flour, sifted
100g unsalted butter, cubed
1 tbs icing sugar
A little milk, to brush

Method

Preheat oven to 200°C.

To make the pastry, place the flour, butter and icing sugar in a food processor and process until the mixture resembles breadcrumbs. Add enough chilled water (about 4-5 tablespoons) for the mixture to come together to form a smooth ball. Wrap in plastic wrap and refrigerate for 30 minutes to chill.

Meanwhile, wrap the pumpkin in foil, place on a baking tray and roast in the oven for 40 minutes or until tender. Set aside to cool slightly, then place pumpkin in a food processor with the spices, vanilla extract, rum and cream and process to combine. Beat together the eggs and sugar in a small bowl, then stir into the pumpkin mixture.

Roll out the pastry and use to line a 23cm pie dish. Trim the pie and reserve excess pastry. Line with non-stick baking paper, then fill with pastry weights or rice and blind bake for 10 minutes. Remove the paper and weights, then pour in the pumpkin mixture. Roll out reserved pastry and use a leaf-shaped pastry cutter to cut out leaves to decorate edge of pie. Brush the leaves with milk. Reduce the oven temperature to 170°C and bake for a further hour until the filling is set.