An artist, a photographer and a chef. The multi talented Greer spent ten years at University studying art, philosophy and photography – graduated from Sydney College of the Arts in 2012. She has always worked in cafes whilst studying and fell in love with hospitality and cooking. She currently works as the Sous Chef at Cornersmith Cafe in Annandale, sharing their philosophy of local, ethical and seasonal food. “I am interested in the intersections of cooking, art and philosophy”, says Greer. In September this year she is undertaking a culinary arts residency at Craigardan in upstate New York where she will be holding a workshop called ‘The Whole Fruit’ and experimenting with waste saving techniques and working on new photography projects. Her research spans the visual and culinary arts with a common thread of nostalgia, memory, place, desire and alchemy. “I believe there is a connection between photography and cooking – both are processes that are inextricably linked to alchemy (and magic) lending themselves to philosophical enquiry pertaining to the human condition. I love propagating succulents and playing in the garden, I love baking – especially cakes.”
Jam Drops are something Greer’s Granny would always have in her kitchen, in a container on top of one of her cupboards. “I loved them and would often try and sneak them if I could. I never made them when she was still alive but bake them now for my family and friends, and sometimes at work. After Gran died I kept her green and brown tupperware containers where she would keep her jam drops and other baked goods. When I went to clean them after I took them home – I found one last Jam Drop inside. I kept it in my freezer for a little while after that. I actually realised that Jam Drops taste better (or at least the way I remember them) at least a few days after they have been made.”
Prep time: | Cook time: | Serves 4-6
- 8 oz butter
- 3/4 cup sugar
- 2 eggs
- 2 tbsp honey
- 3 cup plain flour
- 2 tsp baking powder
- 4 oz arrowroot powder
- pinch of salt
- Cream together butter and sugar.
- Add eggs one at a time, then drizzle in honey.
- Sift together flour, baking powder, arrowroot, salt (sift three times).
- Add in three batches to butter mixture and form into a soft dough.
- Roll into small balls and make a depression in each using your thumb and fill each with a little raspberry or strawberry jam.
- Bake on a greased oven tray at 180C for 15 minutes or until golden brown.