Australian spring arrives, bearing dazzling frocks of yellow blossoms to dress the bare golden wattle trees. Clouds of sweet honeyed fragrance, caught upon the breeze, carry an invitation inland, where a flock of cockatiels happily take up the celebration. Emerging from dusty nests, the birds are ready to preen and prance. On a wobbly stage of branches, vivid crests bop to the rhythm of their joyous songs. After a final encore, the flock takes flight. Alighting in a nearby field they share a delightful brunch, buzzing with the thrill of their stunning recital.

Zoologist Cockatiel exudes joy. A sunny burst of yellow acacia offers a friendly welcome. Dots of raspberry and tart rhubarb suggest a hint of mischief, like a pair of rosy cheeks beneath a golden plume. Finally, soft notes of musk and vanilla enfold the vibrant Cockatiel, like downy feathers cushioning the brashness of this cheeky bird.