It had been the transplant waiting game for sometime, always waiting for the call which would see him fly away to get his new heart. In the meantime he dealt as best he could with the cocktail of drugs – the frusemide dance and his constant companion the dobutamine pump which prevented him mucking for bait. Though it certainly didn’t stop him going for a fish whenever possible at preposterous hours of the morning.

I remember his enthusiasm for his subject and his pet interest, the endothelial glycocalyx, which became my pet interest and together we devoured reams of papers and planned our research. He patiently taught me the basic science, and encouraged my fumbling attempts to come to grips with the material. It was a fragmented process, arranged around his health, his work, and my freaking out about this and that exam. Every now and then there’d be a message about some potentially catastrophic problem, but a few days later he’d emerge, looking battered, but determined to keep working and never flagged in his love for teaching nor his eagerness to do get started on the project. But it was always fun getting together, having a yarn and a scheme.

He gave me confidence, encouraged my interest and provided guidance. It was in his course that I first thought that maybe I can do this medicine thing.

It was something we had discussed, and he faced death with calmness and acceptance. He was a teacher through and through and gave me insight into his thoughts, an understanding of where he was and why.

It was a privilege to have been his student, and I will be forever grateful for the things he taught me about science, medicine and most of all life.
Farewell.

This is a work that I did along with acr0mosh for Leigh Warren and Dancers
The idea was to see the music. Each musician (from the Zephyr Quartet) was individually mic’ed and passed into a Max patch by acr0mosh which did some audio processing wizardry and which was then passed to my work in Touch Designer and then projected.
This had to fit in between my studies, but I was pretty pleased with how it went, and its going to the Netherlands later this year! (which I can’t accompany due to stupid exams. Blast)

Emo Boy
Why so sad, O emo boy?
Why aren’t you glad and full of joy?
For the sea is clear, the sun is bright
Pretty girls abound, for your viewing delight!

‘My life sucks don’t you see?
Whats the point to life, to me?
She ignores me every day,
My parents allow me no say.
No one understands me, the hurt I feel
Deep down in my soul, the pain’s quite real.
I can’t be bothered explaining to you
You’re just like everyone else I knew
False, fake and phoney
No honesty at all, just baloney.
Leave me be, alone forever
I dont need you, not now, nor ever

Headphones on, he turned from me
Lost in his thoughts he faced the sea
As the waves rolled in, I let him be
Sad sorry little emo boy.

more photos, some of which are old but I dont think i’ve put up on this here site
Others are from the competition
so VOTE!!!
going by “giantKillerRobots”

So I probably should be studying for imminent exams, but made up a new dish.


Snapper and pasta aglio et olio

you need
1 firm fishy fillet(i used snapper, blue eye cod/trevalla or similar)
4 bits of proscuitto, pancetta or smokey bacon. (enough to wrap around fish. I used 8 super thin bits of proscuitto)
pasta
asparagus/broccolini
chilli flakes
garlic
extra virgin olive oil
Masterfood tuscan herbs seasoning (or similar. make it yourself. i’m too lazy)
pepper
lemon juice

Okeydokey

Fish

light drizzle of olive oil over it
a sprinkle of herbs
bit o pepper
squirt o lemon

Pasta
cook pasta as normal
while that is happening heat up some olive oil in the pan, and quickly fry the fish on both sides (like 30sec each) and then chuck it under the grill. (or oven at 200 degrees or so for like 10-15min. i’m scared of my oven so i use the grill)
in the same pan, put some chilli flakes and garlic and some more oil on low heat. soften the garlic.

about 2min from pasta doneness, chuck in the asparagus/broccolini
then drain when pasta is done and the vege has gone bright green
drain.
stick it into pan with the garlic and chilliflakes and toss it round
with generous amt of pepper

chuck pasta onto plate
chuck fish onto plate
enjoy

So I’m in this photocompetition thingy and I have to take a bucket load of photos for it, in the hope of winning one of said cameras

please VOTE! (competition site should be up in a few days)

So this is a grossly simplified and bastardised version of Simon Bryant’s dish (of Cook and Chef fame and head chef at Hilton Adelaide), which I’ve never had, but sounded nice. I probably should mention that it tastes pretty good and while probably not as nice as Simon Bryant’s version, it does take a heck of a lot less time and stuffing about.

laziness hint – good packet miso soup works fine as the broth and comes with seaweed in it. (i use the S & B ones which seem to be ubiquitous in Miso soup in australia)
you still need miso paste for the marinade though. You can get them in handy 1 use sachets which is great if you don’t make a lot of miso.

this is set for 1 portion

Ingredients

Piece o Fish – i used barramundi, but Kingfish or other firm meaty white fish would work
70gm Soba noodles
100ml mirin
2 tspn sugar
sake
asian greens (i used bok choi and choi sum)
enoki mushrooms
shitake mushrooms
50gm miso paste
nori seaweed
silken tofu
chilli oil or chilli flakes
spring onion

Method
Marinade
bring 100ml of mirin and a dash of sake to a gentle boil
add in about 20gm per piece of fish of Miso paste
mix in 2 teaspons of sugar and mix well
dash of chilli oil or sprinkle of chilli flakes
leave it simmer for 5 min until it reduces a bit and is a little bit glazy

put the fish in a bowl and cover with the marinade for 30min at room temp

Fish
After marinade,
heat some oil in a pan and cook the fish so that its got a lovely caramelised glaze
about 3-5min each side

Noodle and broth
Bring water to boil, chuck in miso paste and nori seaweed
put in a sprinkle of chilli flakes/dash of chilli oil
stick in soba noodles
chuck in asian greens and cubed tofu about 2 min after noodles
chuck in mushrooms about 3 min after noodles
stir for another min.

To serve:
put in noodles, tofu and vegetables and mushrooms in a bowl (arrange as your artistic fancy takes you)
pour in broth
place the fish on top of it all
sprinkle with finely chopped spring onion

a

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