lifeworksphotography.com.au

On Monday 9^th of March, Lifeworks Julie Ewing attended a Gala event at the Park Hyatt Melbourne.

The event organised by The Australian Institute Of Professional Photography in conjunction with International Woman’s Day was to celebrate Legendary Female Australian Photographers and raise much needed funds to support patients their families and carers as they go through their cancer journey, proceeds going to the Olivia Newton-John Cancer and Wellness Centre Appeal.

Although I was not one of the 6 “legends” honoured, I was acknowledged as one of Australia’s celebrated award-winning female photographers and invited to provide 4 images for a collection especially curated for the evening.

The Park Hyatt Melbourne was a gorgeous location for this inaugural event and a great opportunity catch up with friends and colleges from all over Australia to celebrate a fabulous occasion whilst raising funds for a very worthy cause. Amongst items auctioned on the night, was an autographed limited addition Kylie Minogue book, which had the room a buzz.

Lifeworks Photography’s Julie Ewing and Lisa Tootell recently rode 40km to raise money for Multiple Sclerosis. This is the 3^rd year they have taken part in this worthy cause, an 8am start at Carlton, heading to Port Melbourne, across the Westgate bridge to Williamstown and through Footscray and back to Carlton for a timely finish within 2 hours. (We could do it a little faster however the other 4998 cyclists got in our way!)

MS had hoped to raise $350 000, however so far have exceeded this with $437 500 and still hoping to continue.

If you would like to make a donation to this cause please follow these link

http://register.melbournesummercycle.org.au/index.html?kw=piece+of+cake&SearchFor=All

Our regular client “Melissa” brought this fabulous cake in for morning tea to share with the Lifeworks Girls.

We all indulged ourselves, following Melissa viewing a slideshow of the recent studio photoshoot of her 3 gorgeous children.
She was delighted with her new WatchMeGrow album pages! 

Pure Indulgence Choc Raspberry Cake
Serving Size: 10-12

You need to start this recipe the day before required -  

• 225g good-quality dark chocolate, chopped finely
• 5 eggs (at room temperature)
• 180g caster sugar 
• 1 teaspoon vanilla extract 
• 150g almond meal 
• 1 teaspoon instant coffee 
• 150g fresh or frozen raspberries (at room temperature)
• Thin or thick cream, to serve
• Icing sugar to dust

Method: 

• Preheat oven to 170°C. Butter a 20cm spring-form pan and line the base with baking paper.

• Place the chocolate in a heat-proof bowl over a saucepan of simmering water (bowl should not touch water) until the chocolate melts.  Or in a microwave proof bowl in short bursts on med-low – 1 min 20 seconds to begin with, stir and then for 20 second bursts -stirring in between blasts 

• Remove the bowl from heat and rest on a tea towel on the bench.

• Separate eggs (reserve yolks) and use a stand or hand-held mixer to whisk egg whites until soft peaks form. 

• Add caster sugar in two lots, beating well between each addition until the mixture is glossy.

• Stir almond meal, coffee, vanilla and egg yolks into chocolate mixture. 

• Fold in a spoonful of eggwhites to lighten the chocolate mixture, and then fold in remaining egg whites.

• Add the raspberries and fold in very carefully. 

• Pour mixture into prepared cake pan and bake for 45 minutes.

• Turn the oven off and leave cake in oven for another 15 minutes until a skewer inserted into the middle of the cake comes out clean. 

• Remove cake from oven and allow to cool, leave cake in the pan, wrap in a tea towel and refrigerate overnight.

• Remove from tin, dust with icing sugar and serve slices with a dollop of cream on the side.