The Easter long weekend coincides with one of the biggest dates on the Australian DanceSport calendar: the Queensland Open, National DanceSport Championship at Jupiters Casino on the Gold Coast.
This year, the turnout was fabulous and the competition, fierce, in a beautiful way. Congratulations to organisers, competitors and support crews. I was there in a supporting role. With camera in hand some of the time, I thought I’d try to honour the efforts of others by snapping and sharing. My gear for those who care: Canon EOS 5D Mark2, with 70-200mm 1:2.8L.
If you competed on Sunday and can’t see yourself in the images below, feel free to message me via the sidebar, with your competitor # and age bracket (and event # if possible) and I’ll have a look through what I’ve got. I’m happy to email people privately with their photos, free of charge, copyright free. If you use any of my images, though, please acknowledge me as the creator and refer to this blogsite. Also, if you appear in any of the images displayed, and wish them to be taken down, please send me a private message on the sidebar.
For those who didn’t participate, but would like a glimpse into this very special world, please enjoy. There were plenty of new frocks on the floor and feathers made a comeback. I wasn’t around for the professional events, (bar one floorshow) so, what you see are pictures of amateurs of all ages who love to dance. Their efforts are inspiring. If you’re looking for a social way to get fit, perhaps ballroom dancing will be for you. The great thing about it is that children can do it as well as adults of all ages: there is no limit, only your attitude.
Link to this site through FaceBook / WordPress etc and let other competitors know that images from the comp are available.
UPDATE: Thanks for all the lovely comments through the sidebar. This has been a great opportunity to promote the sport, with about 1500 views already.
Friends and co-workers know I can disappear cake faster than you can say ‘Seconds?’ But this Daffodil Day, I was met with stiff competition from my fluffy-walled podmates who didn’t PAUSE while I went to get my camera-phone. I HAD to share this day with you, because it was so inspirational and involves lots of cake.
Cake Girl is a Brisbane-based business.
You know it’s been a wet year when high-end fashion houses start selling plastic shoes.
Isn’t the Brisbane City street art gorgeous? Sandstone carved with an image of a traditional ‘Queenslander’.
Scandals plague the olive industry from time to time: be it oil that isn’t what it’s claimed to be, or Aussie farmers being bought out by Chinese business interests. Now, more than ever, it’s worth knowing who’s growing your food and where it’s actually coming from. Buying local isn’t a quaint legacy of a 1980s green-and-gold advertising campaign; it’s actually smart, environmentally sensible and fair (if you believe that what goes around, comes around).
But this is a good news story, so let’s get to the good bits.
The property is near Ipswich and has bounced back remarkably after Queensland’s devastating floods of 2011. If you’re a dedicated foodie, you should contact the Mahon family by email and request an invitation to their next Olive festival. Entry is free, but unfortunately, you’re going to have to wait a year.
I had the pleasure of attending on 11 March 2012: the day was a stunning success, beautiful food and scenery. Be sure to get a tour of the olive and lime grove. And instructions on how to marinate your own olives.
Some of the delights of the day…. There were products featured from other locals, including sheep milk cheeses, honey, natural soaps, woodturning pieces, to name a few.
What came home with me….
The sheep-milk cheese was a lovely surprise, quite unlike cow or goat milk products. It made my Sunday night ironing in front of the tv something special, along with a few olives, figs and dark bread.
A tip for using limes: the green ones are best for your Coronas (beer) and other drinks; the yellowish ones are sweeter and best for marinating fish. A tip for storing limes: freeze them either whole (wrapped in plastic) or squeeze them out and store the juice frozen in ice cube trays.
I’m going to have a lot of fun cooking with my variously infused olive oils. They’ll make great gifts for the people I most love to visit at dinner time, also. Just sayin’.