When Paula van Coller-Louw began the instalment of her latest collection in the La Motte museum, the farm workers kept peeping around the corner and peering through the windows to admire the beauty of her work. These workers could relate to her paintings on a deeper level, as it is the very flora that surrounds them on a daily basis on the farm in Franschhoek and the vegetation which they nourish and protect. 

All Smith & Boyd’s pictures are undoubtedly captivating. They somehow elicit a strong emotional connection, like you’ve been there yourself, either peering through the lens, or as the subject itself. Their Zero Degrees project is no different. Flowers and other organic matter are frozen into blocks and dropped into various water sources, allowing the ice to crack and burst, releasing the encapsulated artwork as it slowly melts away. Not only are these pictures different and thought provoking, but they are downright beautiful to boot.

We had a chat with Bruce Boyd to find out a bit more.

HP: How long have you been working on this project?
BB: We have been working on the project for more than a year now. Our first image was shot in May last year when I accidentally dropped an ice-block with frozen flowers into a swimming pool.

HP: What inspires the different creations you and Tharien Smith make?
BB: Tharien is inspired by water and nature. She likes what flowers represent: passion, love, gratitude, innocence, etc. I grew up with massive flower arrangements in our house at all times. My mother used to put them together and my father used to paint them. All our walls were adorned with my father’s creations. I guess I am walking in my father’s footsteps using my own tools for creation.

HP: Which are your of your favourite pieces, and why?
BB: Tharien's favourite is the bones. She is fascinated by archeology. My favourite piece is not part of the prints collection(yet). It features decaying cosmos flowers half submerged in an oily puddle. I love the decay and the elements of pollution combined with the last shreds of beauty from the wilting flowers.

HP: You drop your creations into different kinds of water sources. What are the different reactions and affects this creates?
BB: The ice reacts to the temperature of the water and then either cracks in interesting ways or sometimes just melts slowly. We have used a wide range of puddles and pools depending on where we are at the time and what is closest. My favourite is a little stream in Betty's Bay that we used extensively during the summer. The water was shallow enough so that you could see the stream bed and it became part of the picture. I also like swimming pools for the intense blueness that sometimes contrast beautifully with the flowers.

This week has been all about the sweet stuff that we all love and crave. I think edible flower lollipops are a great way to end off the week. The combination of sweets and flowers, which are two of my favourite things, is bound to be a winner. Janet Best, from the Sugar Bakers Bakery, is the creator of these beautiful lollipops and they are almost too pretty to eat.

The flowers, which are embedded into the lollipops, are grown indoors so that the bakers can make sure there are no toxins or bugs on them. They last pretty long too; once the flower petals are in the candy and if sealed properly, you can keep them for up to a year. I’m not sure about you, but mine definitely wouldn’t last a year.  

There are a variety of flavours including; blueberry, cotton candy, key lime pie and banana. The flowers they use range from pansies, violets to lavender.

These really are something special, I love how Janet has incorporated nature into simple sweets to make them a unique and creative project.

Hello Pretty has these Gin & Tonic lollipops from the Lollipop League which are just as special and would make great wedding favours or gifts. 

So Pretties, as you fly out the door towards the long weekend, we would just like to wish you a safe and awesome Easter. Bunny kisses for everyone!

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