Oil on canvas, stretched and ready to hang.

Signed on the front.

When I used to work as a short-order cook, we used buckets this size to make in-house mayonnaise. I'd crack 60 or so eggs into the bucket, then get out a electric mixer that went up to my thigh. I'd get a 20 litre oil container positioned above the bucket and adjust the drip rate so that it was a slow, steady drip at first, you know, to emulsify the mixture. You can increase the drip rate once it is clearly emulsifying, just so you know if you thought you might like to make some mayonnaise at home. I highly recommend it - store bought mayonnaise has a very different taste!
This particular bucket I bought from a brewery supply store in Bendigo. I can't remember why I bought it, but we were living on a large property so it was probably something to do with moving dirt or gravel.

*This painting was a finalist in the Lethbridge 20000 Art Award*