Chef Hirsch menu of scrumptiousness. Chèvre fried with bread crumbs on tomato, tarragon herb salad and sherry vinaigrette. Tuna tonnato with capers, olive oil and other bits with seared tuna and crushed coriander seeds. Lamb marinated in Z’atar, Sumac & olive oil, with roasted garlic aioli.

Huge amounts of wine that made navigating home a tad messy.

East Head walk with Prince, who wasn’t sure about the traffic or even why he was out of bed at sunrise. Particularly as the huge moon over the estuary had us up in the early hours.

Studio, a radical change with ChoColette sharing the space. The beautiful, hand crafted chocolates are works of art, and delicious. While it’s strange to have people here chatting and the smell of chocolate is different to the linseed oil that normally permeates the studio, there is already a new dynamic. Magical chocolate flavours that weave through my paintings.

Next bunch of garden recycled plastic water bottle butterflies done.

The elves have been busy rebuilding the Viennese Regulator that decided it didn’t want to come out of its Covid-19 slumber. Polished, shined and beautiful, we now have the chimes back to tell us it’s daybreak. As if the hooting owls and chirping birds weren’t enough.