I’m delighted that my drawing, Eryngium planum, Blue Sea Holly, was awarded Best in Show at the Botanical Art Society of Australia Members’ Exhibition, Flora: the Art and Science of the Plant, at Art Space on the Concourse, Chatswood, NSW, from 28 August to 8 September, 2019.
I was pleased to support the inaugural SALA exhibition and Art Show at Urrbrae Agricultural High School, Netherby, SA. My drawing Eucalyptus caesia was displayed alongside work from students and other members of the local community from 2 to 5 August, 2019.
My drawing Ornamental was selected for the Gallery One SALA exhibition ‘Look Between the Lines’, curated by Diana Bradshaw and Rajpal Dayan, and was on display at Gallery One, Mitcham, SA, from 26 July – 16 August, 2019.
My drawing Eucalyptus caesia will be part of the Botanical Art Society of Australia exhibition at the Melbourne International Flower and Garden Show, Royal Exhibition Building, Carlton Gardens, 27-31 March 2019.
As my prize for a High Commendation in the 2017 Mitcham Art Prize, I am delighted to exhibit alongside the other 2 awardees, Diana Bradshaw and Bob Landt at Gallery One, 24 August – 14 September, 2018.
I am honoured to have been selected to be part of the Flora of Australia: Botanical Art Worldwide exhibition, presented by the Botanical Art Society of Australia at the Ainslie Art Centre, Braddon, ACT, from 18 – 27 May 2018. Two of my drawings of Australian natives were part of celebration by botanical artists from 23 countries.
A couple of my native orchid drawings were exhibited with the Botanical Art Society of Australia in the Melbourne International Flower and Garden Show, Royal Exhibition Building, Carlton Gardens, 21-15 March 2018.
Very pleased to have my drawing To market to market selected as a finalist in the Emma Hack Art Prize, for the theme ‘Culture’. All the finalists were shown at Burnside Village, SA, 27 Feb – 16 March 2018.
To market to market. ‘Some foods are associated strongly with particular traditional cultures, but our own modern culinary culture incorporates a blend of locally grown ingredients borrowed from diverse cuisines.’