I visited Tasmania once as a child. I have vague memories of staggering up Cradle Mountain at my parent’s request, blinking back tears at Port Arthur and trying, in vain, to spot Tassie Devils. Roll the clock forward many years, and with Tasmania’s booming foodie scene, my new appreciation for “getting back to nature” and the recently opened MONA (the Museum of Old and New Art), this destination was suddenly high on my radar again.
We landed at Hobart Airport, bright eyed and bushy tailed and excited to explore some of what Tasmania had to offer. We hired a car at the airport, definitely the easiest and most flexible way to get around Tasmania.
Only a 15 minute drive later (god I love small destinations) we arrive at our hotel, Somerset on the Pier, which is literally on the pier with gorgeous views of the harbour.
Our spacious room was split level, with kitchen, bathroom and living areas downstairs, and our beds upstairs. I could easily have spent a week here!
But alas there was no time to continue enjoying our quarters – we had “work” to do! First stop, Salamanca Market. Salamanca Market is of Australia’s best known outdoor markets, and is home to over 300 stalls selling fresh produce, arts & crafts, fashion and an array of tasty snacks.
Our tummies were rumbling, so we started off at the crepe stall, purchasing several savoury crepes (the salsa they serve them with is delicious) and of course a Nutella crepe, as it would be rude not to.
It would probably be of no surprise to you that my favourite stall at Salamanca was the succulent store! These mini succulents planted in egg shells were my favourite (and what a great idea!) as well as the settings planted in vintage boxes, complete with mini mushrooms and a ladybug.
There was also a huge array of homemade clothing, ceramics and wood work, and beautiful, fresh produce for sale.
MONA - Museum of Old and New Art
Our next stop was what I was looking forward to most – MONA! MONA is Australia’s largest private museum located on the Berriedale peninsula, a 30 minute ferry ride from Hobart.
Even getting to MONA is fun – we board a ferry painted in camouflage and ride along on deck with sheep and cow figurines. Graffiti graces the walls and I admire the birdcage (with live bird) as we sip our drinks from the on-board cafe/bar.
The view from MONA was spectacular and we were treated to lovely weather. Thank you Tasmania!
MONA houses a huge array of ancient, modern and contemporary art presented in a stunningly-designed building – for example the lowest floor at the Museum is 14 metres below ground and was carved out of a 240-million-year-old sandstone quarry!
Some of my favourites included Tessa Farmer’s “The Depraved Pursuit of a Possum” which features insects and arachnids set upon a skull. Beautiful and macabre.
data.tron by Ryoji Ikeda was another of my favourites, featuring a huge darkened room lined with projectors with moving text.
And last but certainly not least, possibly MONA’s most infamous installation – “Cloaca Professional” by Wim Delvoye. An installation that accurately reproduces the human digestive system step-by-step and produces… yep you got it, poop. It did not smell great. However, it was fascinating and the machine was quite beautiful to look at.
After several hours of checking out the fascinating exhibitions in the dark rabbit warren of MONA, we break for air at the top and locate the MONA Wine Bar. It features a deck with a nice view, Moorilla wine, Moo Brew beers plus a selection of other craft wines, ales and spirits.
The Wine Bar has a great range of tasty snacks to enjoy, including oysters, charcuterie and wood-fired pizzas. We enjoyed a cheese plate and some olives with parmesan biscuits, washed down with a glass of prosecco.
The Mill on Morrison
We arrive back on dry land in Hobart and head to dinner, which is just around the corner from our apartment. The Mill on Morrison is a tapas and wine bar, and our hungry tummies eagerly await.
Feeling pretty tired after our big day, my friend mentioned she felt like an espresso martini, and lo-and-behold, they have an entire menu dedicated to them!
I stuck with the classic, an Original Sin, whilst my friend braved the Devil’s Elixir with contained house infused chilli vodka, Cointreau, chilli infused sugar syrup and espresso. We were awake!
There is a LOT to choose from on the menu, and we go with the $45pp tapas banquet option (there is also a $35pp lighter option, or a $65pp more extensive version).
Highlights of the huge array of food we snacked on included the artichoke and pyengana tasty cheddar pinxtos ($3 each) and corn chips topped with shredded paprika chicken ($5 for a serve of 2).
The arancini balls of the day ($4 each) were chorizo and onion – I loved their flavoursome filling and crunchy outside, but I found the breadcrumbs were over seasoned. The pork belly and apple slaw ($16) was another standout, with the slaw being a nice reprieve from the rich and fatty pork belly. And that crackle, oh that crackle.
We also enjoyed other tapas including croquettes, zucchini flowers stuffed with ricotta and pesto, char-grilled chorizo, chicken wings and a goats cheese semolina gnocci.
Our only problem was a huge portion of the banquet menu was deep fried with little fresh vegetable accompaniment. Whilst everything was absolutely delicious, next time I would choose the dishes myself, including some lighter options and a salad to break it up. We were so full I couldn’t even make the most of the extensive sundae menu! Looks like I’ll have to return :)
Jackman & McRoss
We arrive at Jackman & McRoss the next morning for breakfast, which is located in Battery Point, one of Hobart’s oldest and most historic areas. This gorgeous bakery is chock full of delicious pastries, breads, desserts and much much more, and I spend a good amount of time staring into the display cases.
Service was super friendly and attentive and our well-priced coffees and food were swiftly delivered. I went for the asparagus, brie, potato & red pepper frittata ($9) whilst my friend ordered the scrambled eggs wrapped in salmon on Danish pastry ($11). Hello decadence! We are starting to notice a “large portion” trend in Tasmania, and once again we fail to finish our delicious meals.
I’ve heard good things about Smolt being one of Hobart’s top restaurants and was pleased to check it out. All the staff were so friendly, our waiter even offering to move us to a different table when we were cold and offered a sweater when we politely declined (it’s meant to be summer, Tasmania!!)
We started off our meal with 2 salads which induced much umming and ahhing with delight. On the left we have the jamon serrano, local pickled pear, smoked almond and shallot vinaigrette ($19.90). On the right was the roasted beetroot, asparagus, artichoke, caramelised pumpkin puree, Kettering grown hazelnuts and goat curd salad ($19.50). Both dishes were stunning and a great start to our meal.
On to mains now and I had the locally farmed lamb leg primal, seasonal spring vegetables, smoky eggplant puree, chilli, garlic and anchovy dressing ($36.90). The lamb was cooked to perfection and the crisp roasted vegetables made a perfect accompaniment. I’m not a huge fan of anchovies but that flavour was subtle in the sauce. My friend had the house made pappardelle with lamb ragu, tomato, garlic and reggiano ($28.90). I know this is a weird thing to say, but I don’t really like pasta. However this pasta was honestly, absolutely delicious. The meaty sauce was chunky and flavoursome, the pasta cooked to perfect al dente and it avoided the temptation of being drowned in cheese.
Machine Laundry Cafe
It’s our final day in Hobart (sad face) and we head to Salamanca Square which is full of rows of sandstone buildings and contains numerous restaurants, galleries, craft shops and offices – and our breakfast location!
Machine Laundry Cafe is located in the corner of Salamanca Square and is bright and colourful – you can even do your washing whilst you eat breakfast if you so please. We got there early, but the place quickly filled up which indicated the great meal we were about to enjoy.
Our coffees arrived in colourful mugs and saucers, filled with strong and flavoursome liquid that helped us conquer the lengthy and tempting looking menu.
We fortunately made very good choices and this is possibly going down as one of my favourite breakfasts… EVER (big call, I know).
On the left we have the “Fat Boy” ($17) which is the weirdest, most wonderful breakfast concoction ever invented. It features a roti bread wrapped around grilled chicken, bacon, tomato and iceberg lettuce, then drowned in spicy peanut sauce. I am drooling just thinking about it. It was a great Eastern twist on a classic Western breakfast dish.
Our other delicious breakfast option was “The Old New Egg Dish” ($14 + $3.5 for crispy pancetta) which included scrambled eggs with fetta on garlic sourdough with beetroot relish and wild rocket. Once again both dishes were too big to finish, but god we tried, and remembered at the end there is actually an option on the menu to request a small serve of any dish for $2 less. What a great idea! I wish more places would do this.
And so that amazing meal concludes my whirlwind tour of Hobart. I definitely feel like I need to return, yet again, to discover more of what Hobart has to offer, but it’s already knocked my socks off.
Stay tuned for more Tasmania posts featuring Bruny Island, Port Arthur, Richmond and Swansea!
Love Swah + 1 travelled, ate & stayed courtesy of Tourism Tasmania
I love reminiscing about the childhood treats from my youth – fairy bread, chocolate crackles, Australian Women’s Weekly Birthday Cakes, honey joys and more. This month’s Sweet Adventures Blog Hop is hosted by the lovely Sophie from The Sticky and Sweet with the theme Childhood Favourite. Today I will be sharing with you two of my favourite childhood sweet treats, reinvented into a tasty hybrid treat with an adult twist.
So I present to you… the Chocolate Joy. A Chocolate Crackle x Honey Joy concoction that has been given a very adult dress up. For overseas readers, a chocolate crackle is traditionally made of rice bubbles, copha, cocoa powder and desiccated coconut, whilst a honey joy is caramel in flavour and made of cornflakes, butter, honey and sugar.
I took the concept of a basic chocolate crackle and swapped out the rice bubbles for cornflakes. I used a mixture of 70% dark chocolate and butter to coat the cereal instead of cocoa powder and copha, and made a salted caramel topping to echo the flavours of a honey joy.
- 300g 70% dark chocolate
- 50g butter
- 1 cup shredded coconut
- 3 cups cornflakes
- Store bought caramels (like Werther’s Caramel Chews)
- 1 tsp sea salt
- Melt the dark chocolate and butter together in the microwave in short bursts on medium.
- In a large bowl, mix the cornflakes and coconut together.
- Pour the melted chocolate mixture over the cornflakes and coconut, and stir until each piece of cereal is coated.
- Transfer the mixture into mini baking cases arranged on a tray – I use about a heaped teaspoon of mixture per case.
- Put the tray in the fridge to set whilst you make the cheat’s salted caramel.
- Melt around 15 Werther’s Caramel Chews (or similar caramel lolly) over a low heat. Add in sea salt and stir.
- Drizzle caramel over each Chocolate Joy. Tada!
And the result? A rich and chocolately crunchy treat that isn’t too sickly – with a nice salty and sweet drizzle to top it off. Bring these to your next birthday or fete and the adults will go wild! Thank you Sophie for thinking of such a fun theme!
What’s your favourite childhood treat?
I love Greek food but must admit it’s a cuisine I rarely eat. So when Alpha opened up in the CBD I rallied a posse of foodie ladies to try it out, and then bought my family back for a birthday several weeks later.
When Wasamedia contacted me to try out Alpha’s newly launched Saturday lunch menu I jumped at the chance. Another opportunity to try the delicious Greek offerings!
Alpha is located in a large and airy space on the ground floor of the Hellenic Club and boasts high ceilings and an impressive carved wall.
Most of the delicious meals we sample today are from Yia Yia’s menu which costs $55/person.
To start we sample some pita bread with Taromosalata (white cod’s roe dip) and Melitzanosalata (smoked eggplant dip).
Next up was the moreish Chickpea Falafels with coriander yoghurt and Baked Kalamata Olives.
I LOVE Spanakopita, which is a spinach and fetta pie, and this one did not disappoint. The crisp and flakey filo pastry contrasted well against the spinach, leek, fetta and dill filling.
Haloumi is pretty much my favourite thing in the world, and this dish is ONLY available in Yia Yia’s banquet. The Haloumi Saganaki is baked with ouzo, lemon and oregano, and yes it is heaven.
The Ouzo Cured Ocean Trout with a Fennel, Orange, Watercress and Sumac Onion Salad was scoffed quickly by my seafood-loving friends and I have on good authority that it was delicious.
Octopus Twice Cooked with spinach, white beans and red wine vinaigrette.
Eggplant Stack with Taramosolato and grilled scallops.
The Greek Spiced Slow Roasted Lamb Shoulder with Lemon Roast Potatoes and Tzatziki was one of the highlights of the meal for me – the lamb was tender and flavourful and the roast potatoes were crispy and well seasoned. (and there appears to be a ghost in the top left hand corner of my photo).
This is my kind of salad – one served with a slab of cheese on top! The Horiatiki Salad comes with tomatoes, cucumbers, peppers, red onions, olives and a VERY generous piece of fetta.
And for dessert? Greek doughnuts of course! Known as Loukomades, they are served with a spiced honey syrup and a candied walnut ice cream. I have ordered them every time I come here.
Alpha is a great post-work dinner option in the city, and now with their launch of the Saturday lunch menu, you have even more reasons to give it a try!
Alpha Restaurant is located at 238 Castlereagh Street, Sydney.
Love Swah dinned as a guest of Alpha and Wasamedia
Happy World Nutella Day everyone! February 5th is the day the internet likes to celebrate this amazing spread. Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso declare today a day to celebrate, to get creative with, and most importantly, to EAT Nutella.
I am obviously a BIG fan of Nutella and love using it in my recipes whenever possible – for example my Butter Cookies with Nutella, Chocolate Pavlova with Nutella and Strawberries, Nutella Cheesecake, Ferrero Rocher Cake with Nutella Buttercream… ok ok I guess you get the point. I’m a big fan of Nutella.
I wanted to create a Nutella version of my Dark Chocolate Fudge recipe and make it a little more grownup with roasted hazelnuts and sea salt to counteract the sweetness. And the result? Smooth and creamy rich fudge, with a satisfying crunch from the hazelnuts and a hint of saltiness – I can’t even deal with how deliciously addictive this stuff is. My work devoured the entire container in a day (as I couldn’t have it hanging around at home!)
- 3 tbsp butter
- 225g dark chocolate
- 400g can sweetened condensed milk
- 1 cup Nutella
- ¾ cup toasted hazelnuts
- Preheat oven to 180ºC. Arrange hazelnuts on an oven tray and roast for 10 mins.
- Transfer roasted nuts to a clean tea towel and gently rub off the bitter hazelnut skins.
- Roughly chop hazelnuts, put aside.
- In a heavy saucepan over a low heat, melt butter and dark chocolate until melted and glossy.
- Add in sweetened condensed milk and then the Nutella, stirring vigorously to combine (it will thicken quite a bit).
- Finally add in the chopped hazelnuts and stir until distributed throughout.
- Pour fudge into a 20cm square lined baking tray. Refrigerate for 2 hours.
- Cut into squares and ENJOY!
As a graphic designer I spend a LOT of time scouring the internet for the “perfect font” for a particular project. I have been stumbling upon quite a few amazing free fonts lately, and thought I’d share my favourites with you!
2. Ostrich Sans
3. Josefin Slab
6. Bebas Neue
Do you have any free fonts you love that you can share with us?
Popsicle mania seems to have swept the internet recently and I’ve seen all sorts of wonderful concoctions being whipped up. I was speaking with the lovely Erika recently over a cocktail (or three) and we were enthusing about our love for popsicles – or icy poles, as they’re known in Australia. Not only are they simple to make, but they’re the perfect way to cool down. And with the recent heatwave that has swept Australia, we will need a stash on hand at all times!
This popsicle was actually inspired by a salad I recently had that featured pomegranate, mint and haloumi. It was light, delicious and refreshing with a contrast of flavours and textures that I thought could work well (don’t worry, I omitted the haloumi from my popsicle!)
- 2 cups Pomegranate Peach Passion White Tea (or iced tea of your choosing)
- 1 cup water
- Juice of ½ lime
- 1 pomegranate
- 1 small bunch of mint
- Combine iced tea, water and juice of ½ a lime and stir until combined.
- Cut pomegranate into sections and de-seed. Set aside.
- Finely chop 1 tablespoon of mint leaves. Mix into pomegranate seeds.
- Pour ice tea mixture into popsicle moulds and fill half way, sprinkling in the pomegranate seed and mint mixture.
- Freeze for an hour, then take out and put in a whole mint leave into each mould. Top the rest up with remaining ice tea mixture and a few more pomegranate seeds.
- Freeze for another 4 hours.
- To remove the popsicles from their mould, quickly run them under a warm tap to loosen, then gently pull out.
I had grand plans of freezing my popsicles in 4 stages so the pomegranate seeds were dispersed evenly, though lack of time and patience got in the way and I froze them in a 2 step process (this ensured the mint leaf didn’t sink and stayed suspended in the middle).
And the result? A refreshing, not-too-sweet popsicle that I thoroughly enjoyed on my balcony on a hot day. I loved crunching down on the pomegranate seeds and getting a burst of flavour, and the white tea gave it a nice kick. Heaven!
And as an ode to my salad that inspired this recipe, I used the leftover pomegranate and mint to make a quick salad with haloumi and rocket. All it needed was a drizzle of olive oil and balsamic and it was the perfect accompaniment to my lunch.
Sweet Adventures Blog Hop: How to link-up
The January Popsicle Party theme hop is open for linkup until 11:59 pm, Friday 24 January [AEST Sydney time].
- Add a link to this post somewhere in your post – You won’t be able to link up in the hop without a ‘backlink’ to this hostess post included in your post.
- Click here for the Thumbnail List code – Copy the code and add it to the bottom of your post in HTML view.
- Click here to Enter the Hop – Make sure to do this step so you appear in the list too! Add the link to your SABH post (NOT your homepage). Your entry will be submitted when you click ‘crop’ on your photo.
If you have a question or aren’t sure of something don’t hesitate to ask. For more information detailed instructions can be found here.
Remember, SABH is open to all food bloggers but only new posts published after the hop goes live can be linked up.
Sweet Adventures Blog Hop is brought to you by 84th & 3rd and monthly Guest Hostesses. Follow on Twitter: @SweetAdvBlogHop and Facebook: /SweetAdventuresBlogHop for new hop announcements and general deliciousness. Thanks for joining SABH!
Five legends of Australian cooking have been given the honour of being immortalised on a postage stamp as the recipients of the 2014 Australia Post Legends Award. These Legends of Cooking have been recognised for their influence over Australia’s food culture and the visionary role each have played in shaping Australia’s palate and laying the foundations of our gastronomic success.
And the winners? Industry greats including Margaret Fulton, Maggie Beer, Stephanie Alexander, Neil Perry and Kylie Kwong. The high profile kitchens have long been male-dominated so I was pleased to see the winners were mostly women!
Australia Post has kindly given me some Legends of Cooking product to give away to my readers! Enter below to win one of 20 gift packs (total RRP $580) which include the Legends of Cooking prestige book, the Legends of Cooking stamp set, complete set of 5 maxi cards (postcards) and first day covers (collector’s item).
*Sorry this competition is open to residents of Australia only
I had an intense pancake craving the other weekend, but had no one to enjoy them with and didn’t want stacks of leftovers. So I thought I’d improvise a single serve pancake recipe partially out of curiosity, and partially because I have no self control and would end up eating the remainders cold, straight out of the fridge.
*oh and yes, the title of this recipe is tongue in cheek. You don’t need to be lonely to make it (I wasn’t). Hell, you don’t even need to be a girl.
I’ve experimented with single-serve dessert before in my Microwave Mug Cake Series so I figured I’d apply the same principles. It’s a pretty flexible recipe, I had fresh blueberries and coconut on hand so I used that, but you can use whatever flavours your heart desires!
Lonely Girl Pancakes – A Single Serve Pancake Recipe
Prep Time: 2 mins
Cook time: 5 mins
1/4 cup plain flour
1 tsp baking powder
1 tbsp caster sugar
1 tbsp flavourless oil (I used sunflower)
1/4 cup milk
1 tbsp shredded coconut
1/4 cup of blueberries
Cheats Berry Sauce Ingredients:
1/4 cup frozen berries
1 tsp icing sugar
1. Sift dry ingredients into a jug and mix.
2. In a separate bowl (I just use a mug), whisk together the egg, milk and oil until combined.
3. Add the wet ingredients into the dry and stir until well combined. If using additional flavourings, such as berries or coconut, add now and stir gently to combine.
4. Lightly grease a non-stick fry pan and heat to a medium temperature.
5. Making this mixture in a jug will make it easier to portion out the batter – make this to your preferred size. I made 5 pancakes about 10cm in diameter.
6. Cook until bubbles form on surface, flip and cook the other side until lightly browned.
7. Serve either with a garnish of extra berries and coconut and a drizzle of maple syrup, or see below for a Cheats Berry Sauce.
Cheats Berry Sauce Method:
1. Put frozen berries in a microwave-proof container, cover it with paper towel or a slightly askew lid. Cook on high for 30 seconds until hot and bubbling.
2. Add in icing sugar and whisk, combining the sugar and breaking down the berries into a sauce.
3. You can add a teaspoon of water and strain this if you want a smooth sauce, otherwise the whisk will sufficiently break the berries down to a thick and delicious sauce.
I added a scoop of my Coconut and Salted Caramel Ice Cream I had left over and it was a winning combination!
Make it vegan – Substitute 1 egg for 1/2 a mashed banana. Substitute milk for soy or almond milk.
Make it healthier – Substitute the plain flour for whole wheat or coconut flour. Omit the sugar and oil and add extra berries for sweetness and moisture.
Make it naughtier – Substitute the berries for chocolate chips. Substitute the milk for ricotta. Add a drizzle of homemade salted caramel sauce
How do you like your pancakes in the morning?
2013 seems to have flown past so quickly that it’s now the 9th of January 2014 and I still haven’t posted my wrap-up post! 2013 was a busy, exciting and sometimes stressful year. I travelled a lot – both domestically and internationally, the blog has been steadily attracting more attention and I feel my photography skills are evolving, I sold my cupcakes at a cafe and directly to customers, I gained many new freelance design clients, I produced and sold my own range of mini food and travel magazines, and I am finally getting the ball rolling on a few personal dream projects (which you will hear more about soon)!
I actually found it quite interesting to go through Google Analytics and find out what recipes my readers loved most this year, and am sharing my 5 most popular recipes:
These cupcakes are fun to make and heavenly to eat, so I am not surprised this came in as my #5 most popular recipe!
A rare healthy recipe for Love Swah, but this recipe I created was a hit with health nuts and dessert-lovers alike!
I took the humble red velvet cupcake and jazzed it up for Valentine’s Day – by icing it with white chocolate buttercream and hiding a delicious treat in the centre – a Lindt ball!
I managed to include not 1 but 2 types of alcohol in this boozy cake delight for St Patrick’s Day! Adding beer to chocolate cake may sound weird, but I honestly think it’s one of the best chocolate cakes I’ve ever made.
And… drumroll please… my most popular recipe for 2013? This one won by a landslide!
I did a series of Microwave Mug Cakes this year that were all really well received, but after my “breakfast in a cup” banana bread-style mug cake got featured on The Kitchn it really took off!
I hope you all have had a great start to 2014 and I look forward to sharing it with all my lovely readers. Thank you for your support!
I had such a fun time hosting the Sweet Adventures Blog Hop last time that I’m doing it all over again with a new theme – Popsicles!
We’re in the middle of summer here and it’s hot hot hot - what better way to cool down then with an icy treat? Homemade ice cream can be a time consuming process, but a homemade popsicle? Now THAT’S easy. Mix up your flavourings, pour into moulds and wait for them to set in the freezer – and ta da! Popsicle Party time!
* Theme: ‘Popsicle Party’
* Hostess: Swah from Love Swah
* Hop opens: Monday 20 January 2014, 9 am (AEST, Sydney Australia)
* Hop closes: Friday 24 January 2014, 11.59 pm (AEST)
How to participate:
Make a dessert fitting the theme for the month, post your creation on your blog during the week of the blog hop.
Visit the hostess post (on this site) when the hop opens and follow the instructions to link up.
Hop through all the themed creations to discover new recipes and new blogs.
Remember… Only new posts which go live on or after the day the hop opens can be linked up.
Sweet Adventures Blog Hop, aka SABH, is a monthly dessert link-up. Each month there is a new theme and the hop is open to anyone who blogs recipes. SABH is run by JJ from 84th & 3rd and regular guest hostesses.
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