I was born in Ashgrove, a suburb of Brisbane (the hospital has since been demolished, That’s progress). Attended Wandoan State School (a small town 560 km south west of Brisbane) for eight years and four years at St Hilda’s boarding School at Southport on the Gold Coast.
I lived a life of interesting leisure in Uruguay for two years after leaving school and then trained to become an artificial inseminator of cattle (beef Wes booming in those years). I worked at this in Queensland, Victoria and Western Australia, until I married Peter in 1975 and, came to live on “Josbury”, Williams. I joined Williams Arts & Crafts in 1979 and Boddington whenever it first started.
Sue, now the mother of two little daughters, is a very talented potter and has been a great help in the encouragement and support she has given to this organisation.
Sue is a person who always does things with great flair and enthusiasm, as these two recipes testify.
Yummy Icecream
Ingredients
4 litres vanilla icecream
Pink and white marshmallows
1 cup chopped mixed nuts
1 heaped teaspoon instant coffee powdere
a few good slurps of brandy
1 carton thickened cream
1 block dark chocolate, grated
Method
Mix all ingredients into soft ice cream and re-freeze. Serve in individual sweet dishes with a continental biscuit one end of which has been dipped in chocolate.
Easy Cassata
Ingredients
600 ml vanilla icecream
600 ml chocolate icecream
150 ml whipped cream
4-5 tablespoons mixed chopped glace fruit
rum or sherry
toasted chopped almonds
Method
Soak glacé fruit in rum or sherry for a few hours. Place the softened vanilla icecream in a loaf cake tin. Spread the softened chocolate icecream on top. Top with whipped cream, glacé fruit and nuts. Keep, of course, in the deep freeze and slice off chunks as you need them.