I have been truly touched and overwhelmed by the reaction to the chat I had on my favourite podcast @theimperfectspodcast
Thank you for your vulnerable feedback from your own lives and words of encouragement to me. I was really nervous to do the podcast as I never do them (I’m always afraid of my words getting twisted out of context and running away into something I didn’t intend because I have important people in my life who I am fierce about protecting) but sitting down with @ryansheltonography @hughvancuylenburg and @joshvancuylenburg felt very safe and fun. Anyway – here’s the pic of me at 5 that I look at every day to remind me that all the imperfect stuff about me is where the magic is. I still can’t keep my eyes open in pics and my hair (and life) is often lopsided 😂❤️
I bang on about my homemade lamb shoulder souvlakis enough for it to warrant a space on this damned grid. I finally paid attention to what I actually *do* with this and you can not mess it up. I put this in the oven yesterday at 8.30am before I went to work and by the time I came home around 5ish the house smelled like roast lamb shoulder lovin’. I don’t know about slow cookers though – I’m an oven/cast iron pot gal. Also this freezes great. Sometimes I do two at once in 2 pots so I have a whole one ready to go – I just reheat the frozen one (once defrosted) in a hot fry pan. I shred it first so it’s good to go. Feeds a lot and you’ll eat whatever is there, trust me.
HERE’S THE DRILL:
1. Buy about a 2kg lamb shoulder bone-in from the butcher or supermarket. Both are great.
2. Put it in a cast iron pot with a lid with 2 cups of water, sprigs of rosemary and a whole bulb of garlic with the tip cut off. Whack the top in too. It doesn’t matter when it’s cooking for so long.
3. Put it in the oven on 120 degrees for 8 hours or so. Time totally flexible. But minimum 8 hours. Can go longer.
4. Pull the bones out (they’ll come out easily and clean) then drain off most of the liquid around it.
5. Have at it with 2 forks and shred the hell out of it. Pop the roasted garlic cloves out of their little paper clothes and strip what’s left of the rosemary – mix it all in.
6. Add salt and fresh lemon juice.
OTHER BITS AND BOBS:
Natural yoghurt with loads of garlic (that’s the tzatziki bit)
Finely chopped Lebanese cucumber, tomato, lettuce and red onion.
Flatbreads (I like the ones from Coles in the fancy bakery section but any pita or wrap will do – they’ve gotta be flexible though cos you’re wrapping these babies).
WHAT TO DO NEXT:
Warm your flatbread – I do it on the open flame of my cooker (thanks for the tip all those years ago @elizabethwilmott ) but microwave works ok too!
Spread tzatziki, pile on salad stuff and juicy lamb.
Roll into a souvlaki.
Scoff.
I bang on about my homemade lamb shoulder souvlakis enough for it to warrant a space on this damned grid. I finally paid attention to what I actually *do* with this and you can not mess it up. I put this in the oven yesterday at 8.30am before I went to work and by the time I came home around 5ish the house smelled like roast lamb shoulder lovin’. I don’t know about slow cookers though – I’m an oven/cast iron pot gal. Also this freezes great. Sometimes I do two at once in 2 pots so I have a whole one ready to go – I just reheat the frozen one (once defrosted) in a hot fry pan. I shred it first so it’s good to go. Feeds a lot and you’ll eat whatever is there, trust me.
HERE’S THE DRILL:
1. Buy about a 2kg lamb shoulder bone-in from the butcher or supermarket. Both are great.
2. Put it in a cast iron pot with a lid with 2 cups of water, sprigs of rosemary and a whole bulb of garlic with the tip cut off. Whack the top in too. It doesn’t matter when it’s cooking for so long.
3. Put it in the oven on 120 degrees for 8 hours or so. Time totally flexible. But minimum 8 hours. Can go longer.
4. Pull the bones out (they’ll come out easily and clean) then drain off most of the liquid around it.
5. Have at it with 2 forks and shred the hell out of it. Pop the roasted garlic cloves out of their little paper clothes and strip what’s left of the rosemary – mix it all in.
6. Add salt and fresh lemon juice.
OTHER BITS AND BOBS:
Natural yoghurt with loads of garlic (that’s the tzatziki bit)
Finely chopped Lebanese cucumber, tomato, lettuce and red onion.
Flatbreads (I like the ones from Coles in the fancy bakery section but any pita or wrap will do – they’ve gotta be flexible though cos you’re wrapping these babies).
WHAT TO DO NEXT:
Warm your flatbread – I do it on the open flame of my cooker (thanks for the tip all those years ago @elizabethwilmott ) but microwave works ok too!
Spread tzatziki, pile on salad stuff and juicy lamb.
Roll into a souvlaki.
Scoff.
I bang on about my homemade lamb shoulder souvlakis enough for it to warrant a space on this damned grid. I finally paid attention to what I actually *do* with this and you can not mess it up. I put this in the oven yesterday at 8.30am before I went to work and by the time I came home around 5ish the house smelled like roast lamb shoulder lovin’. I don’t know about slow cookers though – I’m an oven/cast iron pot gal. Also this freezes great. Sometimes I do two at once in 2 pots so I have a whole one ready to go – I just reheat the frozen one (once defrosted) in a hot fry pan. I shred it first so it’s good to go. Feeds a lot and you’ll eat whatever is there, trust me.
HERE’S THE DRILL:
1. Buy about a 2kg lamb shoulder bone-in from the butcher or supermarket. Both are great.
2. Put it in a cast iron pot with a lid with 2 cups of water, sprigs of rosemary and a whole bulb of garlic with the tip cut off. Whack the top in too. It doesn’t matter when it’s cooking for so long.
3. Put it in the oven on 120 degrees for 8 hours or so. Time totally flexible. But minimum 8 hours. Can go longer.
4. Pull the bones out (they’ll come out easily and clean) then drain off most of the liquid around it.
5. Have at it with 2 forks and shred the hell out of it. Pop the roasted garlic cloves out of their little paper clothes and strip what’s left of the rosemary – mix it all in.
6. Add salt and fresh lemon juice.
OTHER BITS AND BOBS:
Natural yoghurt with loads of garlic (that’s the tzatziki bit)
Finely chopped Lebanese cucumber, tomato, lettuce and red onion.
Flatbreads (I like the ones from Coles in the fancy bakery section but any pita or wrap will do – they’ve gotta be flexible though cos you’re wrapping these babies).
WHAT TO DO NEXT:
Warm your flatbread – I do it on the open flame of my cooker (thanks for the tip all those years ago @elizabethwilmott ) but microwave works ok too!
Spread tzatziki, pile on salad stuff and juicy lamb.
Roll into a souvlaki.
Scoff.
One night in San Francisco, Leo and I had been out gallivanting and it was suddenly freezing cold and we were starving. We walked into @kinkhao and had the best Beef Massaman of our LIVES. Since then Leo’s been gently suggesting I try my hand at it but I was nervous because the one we had was PERFECT. Anyway – I *did* accept the challenge and it took 450 hours and every pan in my kitchen BUT it was absolutely sublime. It’s the Beef Massaman recipe from @recipe_tin – I think it might be in Nagi’s amazing cookbook called Dinner as well – anyway – WELL worth the effort but I literally did it over 3 days 😳. (Roti is store-bought from @nickandsuesgourmetdeli )
Swipe for photo of my kitchen post-cook. 🤗
One night in San Francisco, Leo and I had been out gallivanting and it was suddenly freezing cold and we were starving. We walked into @kinkhao and had the best Beef Massaman of our LIVES. Since then Leo’s been gently suggesting I try my hand at it but I was nervous because the one we had was PERFECT. Anyway – I *did* accept the challenge and it took 450 hours and every pan in my kitchen BUT it was absolutely sublime. It’s the Beef Massaman recipe from @recipe_tin – I think it might be in Nagi’s amazing cookbook called Dinner as well – anyway – WELL worth the effort but I literally did it over 3 days 😳. (Roti is store-bought from @nickandsuesgourmetdeli )
Swipe for photo of my kitchen post-cook. 🤗
Does anyone else get a full body rush of excitement when they enter the kitchenware part of Harris Scarfe? Trust me it’s a thing. I always find bits and bobs i didn’t know existed! So thrilling! Here are the cast iron pots I’m always banging on about that make everything taste great – like my lamb shoulder from a few squares ago. And I’ll let you know how the chip maker went! As always – great brands and great prices @harrisscarfe. #ad
At the behest of @s.j.talbot and many, many others… behold my Banoffee Pie recipe!
What you’ll need:
1 packet McVitties Digestive biscuits.
100grams melted butter
1 tin condensed milk.
3 bananas
400ml cream, whipped with 2 tablespoons of caster sugar and slurp of vanilla extract. Makes it taste like vanilla icecream 🤤
Dark chocolate (not much – just to grate on the top)
HERE’S WHAT TO DO:
Make the Dulce de leche. (You can buy a pre-made product called Caramel Top n Fill but I don’t like it anywhere near as much as the one I make below – reasonable shortcut though)
Take label off a tin of condensed milk and place it in a saucepan full of water (leave the tin sealed). Make sure there’s a few centimetres of water above the top of the can (and I do about 5 at a time because this part takes the longest! They store in the fridge (sealed) forever and it means you can get a Banoffee on the table within minutes)
Bring water to the boil then turn it down to a simmer, lid on, about 4-5 hours checking the water hasn’t evaporated. After that time I just leave it in the water to cool down (it takes hours). When it’s cool enough to open you have the most delicious caramel ever!
BISCUIT BASE:
Blitz the biccies then stir in the melted butter. Push into a greased pie dish or square quiche tin – whatever you like – and bake for just 5 minutes on about 180. Whack into the fridge for a few hours until properly cold.
ASSEMBLE!
Spread your caramel onto the biccie base, arrange sliced bananas, top with whipped cream. Use a micro plane to grate some chocolate on top!
Scoff.
❤️ 🍌 🥧
At the behest of @s.j.talbot and many, many others… behold my Banoffee Pie recipe!
What you’ll need:
1 packet McVitties Digestive biscuits.
100grams melted butter
1 tin condensed milk.
3 bananas
400ml cream, whipped with 2 tablespoons of caster sugar and slurp of vanilla extract. Makes it taste like vanilla icecream 🤤
Dark chocolate (not much – just to grate on the top)
HERE’S WHAT TO DO:
Make the Dulce de leche. (You can buy a pre-made product called Caramel Top n Fill but I don’t like it anywhere near as much as the one I make below – reasonable shortcut though)
Take label off a tin of condensed milk and place it in a saucepan full of water (leave the tin sealed). Make sure there’s a few centimetres of water above the top of the can (and I do about 5 at a time because this part takes the longest! They store in the fridge (sealed) forever and it means you can get a Banoffee on the table within minutes)
Bring water to the boil then turn it down to a simmer, lid on, about 4-5 hours checking the water hasn’t evaporated. After that time I just leave it in the water to cool down (it takes hours). When it’s cool enough to open you have the most delicious caramel ever!
BISCUIT BASE:
Blitz the biccies then stir in the melted butter. Push into a greased pie dish or square quiche tin – whatever you like – and bake for just 5 minutes on about 180. Whack into the fridge for a few hours until properly cold.
ASSEMBLE!
Spread your caramel onto the biccie base, arrange sliced bananas, top with whipped cream. Use a micro plane to grate some chocolate on top!
Scoff.
❤️ 🍌 🥧
At the behest of @s.j.talbot and many, many others… behold my Banoffee Pie recipe!
What you’ll need:
1 packet McVitties Digestive biscuits.
100grams melted butter
1 tin condensed milk.
3 bananas
400ml cream, whipped with 2 tablespoons of caster sugar and slurp of vanilla extract. Makes it taste like vanilla icecream 🤤
Dark chocolate (not much – just to grate on the top)
HERE’S WHAT TO DO:
Make the Dulce de leche. (You can buy a pre-made product called Caramel Top n Fill but I don’t like it anywhere near as much as the one I make below – reasonable shortcut though)
Take label off a tin of condensed milk and place it in a saucepan full of water (leave the tin sealed). Make sure there’s a few centimetres of water above the top of the can (and I do about 5 at a time because this part takes the longest! They store in the fridge (sealed) forever and it means you can get a Banoffee on the table within minutes)
Bring water to the boil then turn it down to a simmer, lid on, about 4-5 hours checking the water hasn’t evaporated. After that time I just leave it in the water to cool down (it takes hours). When it’s cool enough to open you have the most delicious caramel ever!
BISCUIT BASE:
Blitz the biccies then stir in the melted butter. Push into a greased pie dish or square quiche tin – whatever you like – and bake for just 5 minutes on about 180. Whack into the fridge for a few hours until properly cold.
ASSEMBLE!
Spread your caramel onto the biccie base, arrange sliced bananas, top with whipped cream. Use a micro plane to grate some chocolate on top!
Scoff.
❤️ 🍌 🥧
I have this thing where I can NEVER pick the right sized container for what I’m wanting to store. It’s like a magical gift. I had these biscuit crumbs and spent a few minutes really considering what the perfect container was and I settled on this and was genuinely surprised by how wrong the choice was 😂. Does anyone else do this? And is there a name for it apart from ladymadness?
One for the grid. Jamie’s Mum, Rhyl, is just the most magical woman. She’s feisty and funny and so into stuff and life and living. A real inspiration to me. I was just so thrilled to see her this morning on a short visit from Brisbane. Love you Jamie & Rhyl xxx @mrjamierow @rhyl_row
It’s on again tonight and features the hilarity and brilliance of Steph Tisdell, Nath Valvo, Peter Helliar and Courtney Act. Same bat-time (8.40pm), same bat-channel (Channel Ten & Tenplay) ❤️
@stephtisdellcomedy @nathvalvo @pjhelliar @courtneyact @wiltyau @charliepick
I’m so unbelievably proud to be the face and voice of this campaign for Priceline. It speaks to my very core and I’ve watched it 100 times as if I’m not all over it like a rash 😂 – I’m posting it here in case you’ve missed it on the tele.
I think the message is really powerful and positive and those are things I can easily get behind. Interestingly, Priceline Pharmacy conducted a nationwide study into Australian women’s attitudes to ageing and has uncovered that more than two in five women aged 40+ feel invisible. This is outrageous to me as I feel surrounded by powerful, positive, evolving women that couldn’t be this way if not for the runs on the board or years lived. I seek them out on purpose. They are never invisible to me and there’s a peace that comes with ageing and the prize is getting to know yourself so much better and realising this might just be the beginning, not the end. Here’s to ageing powerfully and positively, together. 👏🏼❤️🔥 @pricelineau
Here’s to old friends (@ashhunterfive can you believe nearly 30 years!) and gasbagging road trips in search of cheese and the absolute best cannoli! And thanks for existing @thatsamorecheese 🧀 ❤️
Here’s to old friends (@ashhunterfive can you believe nearly 30 years!) and gasbagging road trips in search of cheese and the absolute best cannoli! And thanks for existing @thatsamorecheese 🧀 ❤️
Here’s to old friends (@ashhunterfive can you believe nearly 30 years!) and gasbagging road trips in search of cheese and the absolute best cannoli! And thanks for existing @thatsamorecheese 🧀 ❤️
Here’s to old friends (@ashhunterfive can you believe nearly 30 years!) and gasbagging road trips in search of cheese and the absolute best cannoli! And thanks for existing @thatsamorecheese 🧀 ❤️
I’ve had a crack with scissors, teeth… how are they *supposed* to open?!?
Tonight! Don’t miss this one. Peter Rowsthorn, Tommy Little, Geraldine Hickey and Myf Warhurst – what a stellar lineup of lovelies on Would I Lie To You? 8.40pm on Channel Ten.
If I don’t use the amenities on the day of purchase, can I use them later? Yes. I thought so. I’ve lost count of the times Jack has told me ‘No. that’s not how the world works’ 😂 @thechrissieswanshow @jackcharles
Join me tonight on Would I Lie To You – along with Em Rusciano (her tales are unbelievable – or believable? 🤷🏻♀️) Christopher Pyne (politician so… good at… talking!), Melinda Buttle (comedian – funny funny FUNNY!) and Josh Lawson (an actor so always playing someone else… is he tonight?!?)
8.40pm – Channel Ten. ❤️
Dave O’Neil is one of my favourite people ever and he’s performing at Adelaide Fringe with week and in the upcoming Melb Comedy Festival and you should go see him if you can. End transmission.
@adlfringe @melbcomedyfestival @itsdaveoneil @jackcharles @thechrissieswanshow
Competition time, friends! I was just saying to my mate on the weekend that it already feels like the end of year madness and it’s ONLY MARCH … WHAT?!? Imagine taking off on a $10,000 holiday on Priceline and Luxury Escapes 💅🏼 Super easy to enter and someone’s gotta win it – might as well be YOU! There’s also 200+ instant win prizes. Fun. Follow the directions in the image to enter. Comp closes April 12. Good luck and happy trails! ❤️
