May is a month of birthdays plus Mother’s Day. There are four first-degree birthdays and three extended-family birthdays. This year had at least three significant birthdays ending in 0 or 5. I spent a weekend in Brisbane to see my parents and daughters.

Maniax axe throwing

On Saturday morning, my daughters and I went to Maniax axe throwing at Newstead. It was my first axe-throwing experience. I enjoyed it. It feels satisfying to throw an axe and hear the solid “thud” as the axe blade embeds into a wooden target. I also enjoyed playing a couple of games of “21” with my daughters. It turns out I’m not too bad at throwing an axe.

I wrote a Google Maps review

Tempest Seafood Restaurant

We held a birthday celebration dinner at Tempest Seafood restaurant. We had a group of eighteen, and with the loud music, I spent the night in my cocoon of tinnitus.

While my tinnitus made me feel miserable, I found joy in continuing the seafood platter tradition with one of my daughters.

Six years ago we were here. Here’s my Google Maps review.

After finishing half of the platter, I experienced an urticarial reaction to something I had eaten. I broke out in an eruption of hives. I had welts on my eyelids, cheeks, lips, inside my ear canals, between my fingers and toes, and on my chest. My tongue didn’t swell, and I had no problem with my airway.

One daughter and her boyfriend drove me to buy some antihistamine medication. The lesions and symptoms resolved within 36 hours of exposure. I think the culprit was some raw tuna.

Urticaria

In general, urticarial reactions to seafood represent a clinical concern. Urticaria, more commonly known as hives, is characterised by transient, itchy, red, or pale welts on the skin. These reactions can vary from mild discomfort to life-threatening anaphylaxis, and understanding them is essential.

At the core of an urticarial reaction lies the immunological response to what is perceived as a threat. In the case of seafood allergies, the immunological system erroneously identifies specific proteins contained in fish, shellfish, or crustaceans as harmful. The protein triggers an immunoglobulin E (IgE) mediated reaction that results in the release of histamine and other inflammatory mediators from mast cells. Histamine quickly increases blood flow and permeability of the blood vessels, leading to the formation of characteristic welts on the skin. This rapid immunological cascade is why symptoms such as redness, swelling, and intense itchiness can develop within minutes of exposure.

Individuals suffering from seafood-induced urticaria typically experience a range of symptoms. Apart from the visible red, raised welts, patients may report a burning or tingling sensation on the skin. In severe cases, urticarial reactions can be accompanied by respiratory difficulties, swelling of the lips or tongue, and, in rare instances, anaphylactic shock—a medical emergency that requires immediate intervention. The variable nature of these symptoms may require an evaluation by an allergist or immunologist, who may employ diagnostic tools such as skin prick tests or serum-specific IgE measurements to confirm the seafood allergen involved.

The Village Baker

I was chatting with Adelaide-based workmates this week about the 2025 South Australian Baking Award-winning vanilla slice from The Village Baker.

I wrote a Google Maps review.

When I looked at the website, I saw they also had a passionfruit icing option. I am a fan of passionfruit icing. My dream icing is pink passionfruit icing, but I’ve only seen homemade vanilla slices with pink passionfruit icing.

When I arrived, I saw in the display case that the “standard” vanilla slice was the award winner. In my mind, I needed to buy both versions and eat them.

Both vanilla slices are superb. The pastry wasn’t soggy. The custard was delightfully creamy and smooth, with a vanilla flavour that was not too sweet.

The standard icing is okay. It’s a bit thick for me and a bit too sweet.

The passionfruit fudge icing, on the other hand, is fantastic. I love anything sweet and tart. The tarty sweetness makes my lips tingle and “sing”. The passionfruit fudge is thick, but it doesn’t “feel” thick in my mouth, and it’s great to crunch the passionfruit seeds between my teeth.

I ate the standard vanilla slice first because I wanted to finish with the tartness of the passionfruit fudge icing.

I can appreciate why The Village Baker’s standard vanilla slice won this year’s baking award. I prefer their passionfruit fudge vanilla slice.