The Voice referendum represents one of the most significant opportunities for Australia as a nation that we will have seen in our lifetime.
One of the most important parts of the political franchise, and the national identity and social cohesion that flow from it, is the idea that your voice is being heard.
For Indigenous Australians far too much of Australia’s modern history has taken place without their voices in the conversation, and we all now have a chance to change that. It’s a chance at a new approach toward improving the lives of Indigenous Australians, because I think we can all agree that whatever has been done to try to close the gap in the past hasn’t been working.
If not now, then when? And what?
#voteyes
#artistsforthevoice
#ulurustatement
@ulurustatement
@sallscales
@apy_ac_collective
@kylie_kwong
Tonight’s dinner. Soy sauce chicken with ginger and spring onion oil. I haven’t made lo sui (sometimes called “master stock” in English but the literal translation is “old water” 😂) in a while but I’ll boil and freeze this stock now for a few repeat performances. The stock is water, homemade wine, onion, garlic, ginger, sugar, anise, black cardamom, chuan xiong, cinnamon, etc.) and the chicken marylands simmer at very, very low heat for 45 minutes.
Come to Japan with me!
Very happy to announce that in September 2024 I’ll be taking another tour around Japan (with a bit of Korea thrown in as well).
My last tour sold out in less than 24 hours, and while there are a few more places available for this one you’ll still need to get in very quickly!
This time we’re doing it a little differently. Instead of travelling overland we’ll be cruising on the exquisite Silver Muse for 10 days and visiting Tokyo, Kobe, Busan (Korea), Kanazawa and Hakodate (Hokkaido).
The Silver Muse is an ultra-luxury small cruise liner with all-suite accomodation and eight dining venues.
I’ll be doing cooking demonstrations and tailoring the meals on board to our destinations for a fully immersive Japan experience.
Link in my profile for all the details!
@gulliversaustralia
@silverseacruises
Come to Japan with me!
Very happy to announce that in September 2024 I’ll be taking another tour around Japan (with a bit of Korea thrown in as well).
My last tour sold out in less than 24 hours, and while there are a few more places available for this one you’ll still need to get in very quickly!
This time we’re doing it a little differently. Instead of travelling overland we’ll be cruising on the exquisite Silver Muse for 10 days and visiting Tokyo, Kobe, Busan (Korea), Kanazawa and Hakodate (Hokkaido).
The Silver Muse is an ultra-luxury small cruise liner with all-suite accomodation and eight dining venues.
I’ll be doing cooking demonstrations and tailoring the meals on board to our destinations for a fully immersive Japan experience.
Link in my profile for all the details!
@gulliversaustralia
@silverseacruises
Come to Japan with me!
Very happy to announce that in September 2024 I’ll be taking another tour around Japan (with a bit of Korea thrown in as well).
My last tour sold out in less than 24 hours, and while there are a few more places available for this one you’ll still need to get in very quickly!
This time we’re doing it a little differently. Instead of travelling overland we’ll be cruising on the exquisite Silver Muse for 10 days and visiting Tokyo, Kobe, Busan (Korea), Kanazawa and Hakodate (Hokkaido).
The Silver Muse is an ultra-luxury small cruise liner with all-suite accomodation and eight dining venues.
I’ll be doing cooking demonstrations and tailoring the meals on board to our destinations for a fully immersive Japan experience.
Link in my profile for all the details!
@gulliversaustralia
@silverseacruises
Wednesday Addams, Cousin It and Lucario (Pokémon) coming to terrify you out of your candy. #halloween
Spanish yum cha? Visiting my brother who lives in a village just outside Malaga. Seaside restaurants right on the beach serving seafood grilled over hot coals. Waiter walk around with the plates and you just grab what passes you by. The bill is tallied up at the end and written straight on the paper lining the table. With a few glasses of tinto de verano it’s the best way to spend a warm afternoon. El Tintero, El Palo
It’s here! My new book “7 Days of Dinner” is out in stores now. The hardest thing about making dinner isn’t the cooking, it’s deciding what to cook. So in this book I’ve got a chapter for every day of the week – Meat-free Monday, Taco Tuesday, Wok Wednesday, Thursday Night Pasta, Fish on Friday, Saturday Stews and Sunday Roasts!
I really hope you like it! I think it’s my best book yet. You can grab a copy from the link in my profile, or from your favourite local retailer.
My no-mix potato salad from 7 Days of Dinner was the No. 1 recipe on @goodfoodau for October and I have to say, I don’t make potato salad any other way anymore. You’re gonna want this one for all your summer entertaining. Link in my bio for the recipe!
Tonight’s dinner. Sichuan lamb shoulder. Lamb shoulder cooked for 5 hours, then stripped off the bone and tossed in a sweet doubanjiang glaze then covered with a mixture of roasted fennel seed, cumin, Sichuan peppercorn, chilli and nori. This was soooo good.
Deers and beers. Sichuan-style crispy Gippsland wild venison and fries. Venison marinated and fried, then tossed with fennel, onion and peppers in a doubanjiang-based sauce, and everything scattered with Sichuan pepper, cumin, fennel, Korean chilli, sesame and dried sea lettuce. You can grab this this weekend if you want too!
I’m collaborating with the amazing @thiteatee and @anchovy338 for this weekend’s MFWF Regional Edition in Inverloch. Loads of great food and great music all Saturday! Tickets from @melbfoodandwine! Can’t wait to see you there!
Deers and beers. Sichuan-style crispy Gippsland wild venison and fries. Venison marinated and fried, then tossed with fennel, onion and peppers in a doubanjiang-based sauce, and everything scattered with Sichuan pepper, cumin, fennel, Korean chilli, sesame and dried sea lettuce. You can grab this this weekend if you want too!
I’m collaborating with the amazing @thiteatee and @anchovy338 for this weekend’s MFWF Regional Edition in Inverloch. Loads of great food and great music all Saturday! Tickets from @melbfoodandwine! Can’t wait to see you there!
Kid-friendly kaprao. Absolute banger of a family favourite. (Capsicum instead of chilli, any kind of basil you like.)
Tonight’s dinner. Butakimu. Japanese-style pork belly fried wok-fried with onions, gochujang and kimchi. The secret is a pat of butter tossed through at the end.
One of the most important features I designed into the Everyday range I made for @noritakeaus was the ability for it to adapt to the multiple cuisines that we eat in Australia.
The oval share plate was specifically designed to be the perfect share plate for the centre of a rectangular dining table (think vegetables dishes, shared steaks, or really any shareable food), and of course it’s the perfect size for a wok-fried dish. The shape of the plate catches sauces to create a uniform white border which makes the food stand out.
We most often combine that with the small bowl and plate, which I designed to function as a rice bowl and underplate with chopsticks, but the kids usually eat from the medium bowl if they’re using a fork and spoon.
Tomato sauce chicken for Wok Wednesday. Every single time I have made this dish for people who haven’t tried it before there has ALWAYS been someone who says, “I’m going to make that!”
However, my biggest win was probably when one of my son’s friends came over for dinner and we had this and he asked me to send his mum the recipe 😊
The sauce is a mixture of tomato sauce (ketchup), white vinegar, soy sauce, sugar and sesame oil.
The full recipe is on p74 of 7 Days of Dinner.
The Sunday Roasts chapter of 7 Days of Dinner isn’t just about big slabs of meat.
There’s “roasts” of fish, pork, steaks for sharing and even things like this – Roast chicken Marylands with pumpkin and sage.
Roasting Marylands cooks more evenly (breast and thigh cook at different rates so the breast will always be a *little* overdone in even the best roast chickens), it allows you to scale more effectively than just buying smaller or larger chickens, and this way everyone gets a thigh and drumstick.
A busy week for media walls. Loved presenting at the @sbs_australia upfronts this week to announce that The Cook Up will be returning for a new season in 2024! I also hosted both the NSW and Victoria @goodfoodau awards. So many fantastic and deserving restaurants awarded so many hats 👨🏽🍳 and so many of the chefs running those restaurants have been on The Cook Up as well!
A busy week for media walls. Loved presenting at the @sbs_australia upfronts this week to announce that The Cook Up will be returning for a new season in 2024! I also hosted both the NSW and Victoria @goodfoodau awards. So many fantastic and deserving restaurants awarded so many hats 👨🏽🍳 and so many of the chefs running those restaurants have been on The Cook Up as well!
A busy week for media walls. Loved presenting at the @sbs_australia upfronts this week to announce that The Cook Up will be returning for a new season in 2024! I also hosted both the NSW and Victoria @goodfoodau awards. So many fantastic and deserving restaurants awarded so many hats 👨🏽🍳 and so many of the chefs running those restaurants have been on The Cook Up as well!
A busy week for media walls. Loved presenting at the @sbs_australia upfronts this week to announce that The Cook Up will be returning for a new season in 2024! I also hosted both the NSW and Victoria @goodfoodau awards. So many fantastic and deserving restaurants awarded so many hats 👨🏽🍳 and so many of the chefs running those restaurants have been on The Cook Up as well!
It’s Friday so here’s a dish from the “Fish on Friday” chapter of my new book, 7 Days of Dinnner.
Quick barramundi curry with pol sambol.
When I say quick I mean quick. This could be ready in about 20 minutes, about the same amount of time it would take for the rice you’d serve it with!
Barramundi is such a great fish for curries as the texture and structure of the fish helps to carry the flavour of the curry gravy.
If you’re looking for Thursday night dinner inspo, you could do a lot worse than this tomato and red wine spaghetti from the Thursday Night Pasta chapter of 7 Days of Dinner.
Spaghetti finished in a tomato and red wine base with crisp pancetta and a good amount of parmesan. A super quick dish with lots of flavour.
Fish finger tacos in the Taco Tuesday chapter of “7 Days of Dinner”. The fish fingers are frozen but the salsa roja is homemade and surprisingly simple – just grill some tomatoes and blend with the other ingredients.
“After I had a child I realised the necessity of quick, family friendly dinner ideas; Liaw has made my job a little easier – and a lot tastier.”
Love this review of “7 Days of Dinner” in the @Guardian!
