This little rabbit was out on a trip to Buninyong ( "Bunny" ), south-east of Ballarat. Above, he was captivated by the Anglican church.
And shortly after, by this former brewery, now a dwelling, on the banks of the spring-fed lake at the centre of Buninyong's Botanic Gardens.
This is as old as it gets in this part of the world, what with gold being found in a new land, and substantial headway being made.
This came later, this 'Queen Victoria's Rotunda'. It's still here, for anyone to enter.
If this were only an historical re-enactment I'd have scampered, but the stones are local and warm and they belong here.
Some of the trees are somewhat magnificent. There are poplars and redwoods but I confess to a fondness for the local Eucalypts, loose and strong as they are.
We're not talking about Endless Tourism here, but about a little gracious space, off the beaten track.
She doesn't look fabulous this time of year, what with all of her leaves fallen. But she is stately and benevolent, this backwoods grande dame.
The neighbours believe so, and take care appropriately.
I just got off a bus and I was there. Nobody bothered me.
I'd like a bit of space like this myself when I stepped out back...
...you can see it's quince weather. When Buninyong was built, there was huge money got from the local gold. Above is any one of a number of fine examples of placement or state or statement of place.
More trees, and a bit of a windmill behind them. The trees get to be gargantuan in certain places here, here with rich volcanic soils, if a now unpredictable climate, including that climate's droughts.
This little bunny got his quinces from the Buninyong Information Office for the ridiculous sum of $2.40, so he will have to remember just why it is he loved it so. He loved it for being so natural, so of itself, so accepting of a stranger.
nice :-) what will you do with the quinces?
ReplyDeleteHi Matthew. I've slow-poached them with sugar, star anise and cinnamon. Nice to be able to do something with a cold weather fruit. I love them cold.
Deletewill they be jam? I used to love quince jelly in Switzerland. Only now do I see what the fresh fruit looks like. Has a tough core?
ReplyDeletehi Diana. The core is a killer - like ripping through plaster! But for me having a fruit in winter you can slow cook is worth the trouble - just!
DeleteQuince paste, quince jelly? Aren't they a most beautiful fruit to look at; then they make such a transformation... Miraculous.
ReplyDeleteYes, Carol. As a boy we had two quince trees hidden in the back of the garden. In those days nobody did anything with them so the moths and the birds got them. I just love the sweet fragrance they have. And the colour!
Deletequinces, indeed.
ReplyDeleteYes indeed Velma. I confess it's taken me a while to get around to the challenging task of doing something with them, but - voila - something's been done and now I have a tub of pink squishy fruit reeking of star anise.
DeleteOh dear. I feel bad. I have a glut of quinces each year and they mostly end up on the compost. Oh dear.
ReplyDeleteHello Dave...I reckon you're allowed to be neglectful in one or two areas of the garden, aren't you? I suspect that compost is the fate of many quinces. More work they are than most garden produce, but the result is proportionally better too. Maybe when you're old and grey...
DeleteDear Faisal, I'll try your quince recipe. You have captured the peaceful undeveloped ambience of Buninyong, such a welcome change from the franticity (I think I just made up this word and really like it) of the city.
ReplyDelete