Spring into colour: Gardening

5 Fast-growing creepers to transform your southeast Queensland garden 

As the days lengthen and the subtropical sun of southeast Queensland begins to warm our soil, spring is the perfect time to breathe new life into your garden. From the Gold Coast's coastal breezes to the Hinterland's lush valleys, this season herald’s vibrant growth for climbers that can quickly cloak unsightly fences, add privacy to patios or create floral cascades over pergolas. Creepers not only provide structure but also bursts of colour that attract pollinators and wildlife, all while thriving in our humid, frost-free climate. 

If you're after fast-growers that deliver eye-popping hues without endless fuss, look no further. Here are five standout options to plant now, each reaching impressive heights in a single season. Source tube stock or potted specimens from local nurseries, like those on the Sunshine Coast or in Brisbane, for the best acclimatised stock. Remember, prepare your site with well-draining soil enriched with compost and provide sturdy supports like trellises or wires to guide their ascent. 

1. Bougainvillea: The showy spectacle 

Nothing screams tropical glamour quite like bougainvillea with its riot of papery bracts in electric magenta, fiery orange or crisp white draping over walls like a living fireworks display. This sunworshipper rockets up to 2m per year, making it ideal for covering fences or arbours in full sun positions. Native to South America, but a SEQ staple, it blooms prolifically from spring through autumn, tolerating our salty coastal air and occasional dry spells once established. 

Planting tips: Pop it in during early spring (September-October) when soil temperatures hit 18°C. Dig a hole twice the root ball's width, backfill with sandy loam and mulch heavily to lock in moisture. 

Care essentials: Water weekly until roots take hold, then let it toughen up - it's drought-resistant. Prune lightly after flowering to shape it, but watch those thorns! Expect a lush screen by summer's end. 

2. Hardenbergia Violacea (Happy Wanderer): Purple native charm 

For a low-maintenance Aussie icon, turn to the Happy Wanderer. This twining native unfurls cascades of pea-like purple flowers in late winter to spring, followed by glossy green foliage that deepens to a dense cover. Growing up to 2.5m annually, it's a magnet for bees and birds, perfect for informal fences or groundcover in semi-shaded spots. 

Planting tips: Spring is prime time, plant in cooler mornings to avoid transplant shock. It adapts to clay or sandy soils, so amend with organic matter for better drainage. 

Care essentials: Minimal watering once settled; it's water-wise and pest-resistant. Tip-prune after blooms to encourage bushiness. In SEQ's mild winters, it rebounds effortlessly for year-round interest. 

3. Pandorea Jasminoides (Bower Vine): Trumpet serenade 

Enter the bower vine, an evergreen Australian native that climbs vigorously to 5m with slender stems and trumpet blooms in blush pink or white, accented by a crimson throat. Flowering from spring to autumn it adds a soft, romantic flair to pergolas or mailboxes, thriving in our humid conditions without much intervention. 

Planting tips: Settle it into the ground in September, spacing 1-2m apart for coverage. Full sun to dappled shade works best; enrich poor soils with compost for a nutrient boost. 

Care essentials: Keep soil moist during the first summer, then it's fairly self-sufficient. Prune post-flowering to promote new shoots and denser growth, ideal for SEQ's long growing season. 

4. Mandevilla: Tropical trumpet burst 

Mandevilla brings exotic flair with its large, glossy leaves and trumpet-shaped flowers in vibrant pink or red, blooming almost year-round in our warm clime. This fast climber surges 2.5m in its first season, suiting pots on balconies or trained up trellises for a vertical splash of colour. 

Planting tips: Early spring planting aligns with its love of warmth, choose a sheltered, sunny site away from strong winds. Use a potting mix with perlite for drainage if container-growing. 

Care essentials: Regular watering and monthly fertiliser (high potassium for blooms) keep it happy. Protect from rare frosts with fleece, but in SEQ, it's mostly carefree. Deadhead spent flowers for continuous display. 

5. Passiflora edulis (Passionfruit Vine): Edible elegance 

Why not combine beauty with bounty? The passionfruit vine twists up to 3-4m per year, boasting exotic purple-and-white shaggy flowers in spring that give way to juicy fruit by summer. Its lobed leaves provide evergreen screening for fences and it's remarkably resilient in subtropical heat. 

Planting tips: Plant in October when soils are warming; self-pollinating varieties like 'Nellie Kelly' ensure fruit without fuss. Full sun and a sturdy frame are non-negotiable for its tendrils. 

Care essentials: Deep water during dry spells and mulch to suppress weeds. Prune annually after fruiting to control its enthusiasm, harvests can reach 100 fruits per vine in a good year! 

These creepers aren't just quick to climb; they're tailored to SEQ’s rhythm, enhancing biodiversity while demanding little in return. As you select your favourites, consider mixing natives like Hardenbergia with exotics for a balanced ecosystem. Head to your local garden centre soon, spring waits for no one.  

Happy planting and may your garden bloom wildly this season! 

Passionfruit Coconut Panna Cotta 

Passionfruit thrives in SEQ’s spring warmth and its tangy, juicy pulp is perfect for a refreshing dessert. Here's a simple yet vibrant Passionfruit Coconut Panna Cotta recipe that showcases your homegrown passionfruit. This creamy treat balances the fruit’s zesty kick with the subtle sweetness of coconut, ideal for a springtime gathering or a light finish to a meal. It serves 4 and takes about 20 minutes to prepare, plus chilling time. 

Ingredients 

Pulp of 6 ripe passionfruit (from your vine; about ¾ cup pulp, seeds included for texture) 

1 ½ cups coconut milk (full-fat for richness) 

½ cup thickened cream 

⅓ cup caster sugar 

2 ½ tsp gelatine powder (or 3 gelatine sheets) 

¼ cup cold water (for gelatine) 

1 tsp vanilla extract 

        Pinch of salt 

Optional: extra passionfruit pulp and mint leaves for garnish 

Method 

Prepare the Gelatine: In a small bowl, sprinkle gelatine powder over cold water. Let it sit for 5 minutes to bloom. (If using sheets, soak in cold water for 5 minutes, then drain.) 

Heat the Base: In a saucepan over medium heat, combine coconut milk, cream, sugar and salt. Stir gently until the sugar dissolves and the mixture is warm but not boiling (about 5 minutes). Remove from heat. 

Add Gelatine: Stir the bloomed gelatine into the warm coconut mixture until fully dissolved. If using sheets, squeeze out excess water before adding. Stir in vanilla extract. 

Incorporate Passionfruit: Strain the passionfruit pulp through a fine sieve to separate juice from seeds (reserve seeds for garnish if desired). Stir ½ cup of the passionfruit juice into the coconut mixture. For extra texture, mix in 1-2 tbsp of the seeds or keep it smooth. 

Set the Panna Cotta: Pour the mixture evenly into 4 lightly greased ramekins or small glasses (150ml capacity each). Cover and refrigerate for at least 4 hours or until set. 

Serve: To unmould, dip ramekins briefly in warm water and invert onto plates. Alternatively, serve in glasses. Drizzle with a spoonful of reserved passionfruit pulp and seeds and garnish with a mint sprig for a pop of green. 

Tips 

Passionfruit Yield: Each vine can produce dozens of fruits, so you are likely to have plenty. Scoop pulp and freeze in ice cube trays for future recipes. 

Substitutions: For a vegan version, swap gelatine for agar-agar (follow packet instructions) and use coconut cream instead of dairy cream. 

Local Flair: Pair with Queensland-grown mango slices for a tropical twist. 

This dessert is a breeze to whip up and highlights the punchy flavour of your passionfruit harvest. Enjoy it chilled on a warm SEQ afternoon! If you’d like more passionfruit recipes or tips on storing your harvest, let me know.