Upside Down Black Forest Cake

By Elke Nagy

Winged glints of tumbling mint,
shimmering shafts of caramel light,
cool air, damp,
dark chocolate rich.
Mother Nature’s Black Forest cake
of sweet magenta cherry,
oozing with cedar heart’s blood treacle
amidst generous dollops of jellied fungi,
is set alight with candle nut blossom
then served with a heavenly flourish
of diamond-spangled leaf doilies.

This poem was created during a workshop with New Shoots: Cairns Botanic Gardens