Today my eldest son turns 15. This is the first video I have of him because I don’t think iPhones were even around 15 years ago. He is about 18 months old in this clip and I love it because he’s out and about experiencing life with confidence, excitement and curiosity while I walk behind him from a safe distance making sure he’s ok and ready to step in if he isn’t.
He’s still a walker.
Just yesterday I was driving in to work and I saw a familiar gait on someone on the street and it was him. Out in the world at a day shy of 15 and still experiencing and exploring with confidence, enthusiasm and curiosity.
Happy Birthday Leo. And thanks for everything so far. You are a joy to everyone, especially me. ❤️
🚨 EMERGENCY VLOG ENACTED 🚨
I am ALARMED by how many people have not stuffed themselves with the greatest and easiest cake on the planet. I can’t believe this is necessary but I won’t SLEEP until we’ve ALL experienced the magic of the CHOCOLATE RIPPLE CAKE!
Shout out to @sarahmcgilvray @melbournemj @jackcharles @peterecharlton and @gabtully who’s frank and brave admissions made this possible.
WHAT YOU’LL NEED
500mls Thickened Cream 1 generous squirt of Queen vanilla paste. 1 x 250g pkt Arnott’s Choc Ripple biscuits
WHAT YOU’LL DO:
Whip cream til very thick.
Build your log (or a wreath! I’ve seen this – looks FAHNCY!)
Biscuit = brick
Cream = mortar
Wrap in foil.
Refrigerate overnight – don’t believe the recipes that say 6 hours is enough. It isn’t.
Slice on the diagonal.
Scoff!
(Not spon btw, totally a community service announcement!)
Perfect Pork Crackling!
Posting this with enough time for you to source the sheets of crackling and give it a trial run before THE BIG DAY if you’re that way inclined x
Also – side note – make it the same day you plan to scoff it!
(Also airfryer and normal oven instructions included! But be mindful all models are different so you’ve kinda gotta use the times as a guide only ❤️)
Step 1. Go to your butcher and ask for a spare roll of pork crackling (I mention I’d like it with the fat still on the underside because as someone once said – fat is flavour)
Step 2. Pop it in the fridge, skin side up and uncovered for 24-48 hours. You want this baby dry.
Step 3. Take crackling out of the fridge and cut into smaller pieces with kitchen scissors.
Step 4. Cover and rub with olive oil and butter then sprinkle with salt.
Step 5. Pop in the airfryer on 200 for 25 minutes. Or in regular oven (pre heat to 200 or 220 for this one!) for half an hour or until cooked/crispy.
Step 6. Crackling will crisp up further once cooled down a bit so resist the temptation to eat it straight out of the oven unless you’re within walking distance of a burns unit.
Step 7. Scoff!
Also: Apron @cargocrew
Rings: @16millejewellery
Meat: @commercialbutchers
Stripe top: @remosince1988
Parka: @kathmandugear
Wreath: @targetaus
I’ve been thinking a lot about my Gran lately and what a great, kind and strong woman she was. I’m on the cover of the Christmas Edition of Women’s Weekly this month (grab your copy – it’s the best!) and when anyone mirrors my opinion about what a massive privilege being chosen to do this is I have been saying the same thing ‘My Gran would have lost her mind over it’.
It feels lovely to honour our important people when they’re not here anymore. We don’t get that many opportunties. She has felt very present throughout this whole thing and it’s been an unexpected and beautiful element to what is obviously a great and wonderful honour. Please enjoy a couple of snaps of me on the cover and inside, and a couple of Rita to follow (including one pic of her in a natty home made festive outfit!)
And may your tree be heaving with decorations forever and ever!
Huge thanks to @womensweeklymag
@cappellazzocouture for the incredible dress 💃🏻
@juliagreen_makeup 💄
@brewbevanphoto 📸
@mattiecronan 👗
@tiffdunk ✍️
You all gave me TWO Christmases this year! Absolute best outcome. ❤️
I’ve been thinking a lot about my Gran lately and what a great, kind and strong woman she was. I’m on the cover of the Christmas Edition of Women’s Weekly this month (grab your copy – it’s the best!) and when anyone mirrors my opinion about what a massive privilege being chosen to do this is I have been saying the same thing ‘My Gran would have lost her mind over it’.
It feels lovely to honour our important people when they’re not here anymore. We don’t get that many opportunties. She has felt very present throughout this whole thing and it’s been an unexpected and beautiful element to what is obviously a great and wonderful honour. Please enjoy a couple of snaps of me on the cover and inside, and a couple of Rita to follow (including one pic of her in a natty home made festive outfit!)
And may your tree be heaving with decorations forever and ever!
Huge thanks to @womensweeklymag
@cappellazzocouture for the incredible dress 💃🏻
@juliagreen_makeup 💄
@brewbevanphoto 📸
@mattiecronan 👗
@tiffdunk ✍️
You all gave me TWO Christmases this year! Absolute best outcome. ❤️
I’ve been thinking a lot about my Gran lately and what a great, kind and strong woman she was. I’m on the cover of the Christmas Edition of Women’s Weekly this month (grab your copy – it’s the best!) and when anyone mirrors my opinion about what a massive privilege being chosen to do this is I have been saying the same thing ‘My Gran would have lost her mind over it’.
It feels lovely to honour our important people when they’re not here anymore. We don’t get that many opportunties. She has felt very present throughout this whole thing and it’s been an unexpected and beautiful element to what is obviously a great and wonderful honour. Please enjoy a couple of snaps of me on the cover and inside, and a couple of Rita to follow (including one pic of her in a natty home made festive outfit!)
And may your tree be heaving with decorations forever and ever!
Huge thanks to @womensweeklymag
@cappellazzocouture for the incredible dress 💃🏻
@juliagreen_makeup 💄
@brewbevanphoto 📸
@mattiecronan 👗
@tiffdunk ✍️
You all gave me TWO Christmases this year! Absolute best outcome. ❤️
I’ve been thinking a lot about my Gran lately and what a great, kind and strong woman she was. I’m on the cover of the Christmas Edition of Women’s Weekly this month (grab your copy – it’s the best!) and when anyone mirrors my opinion about what a massive privilege being chosen to do this is I have been saying the same thing ‘My Gran would have lost her mind over it’.
It feels lovely to honour our important people when they’re not here anymore. We don’t get that many opportunties. She has felt very present throughout this whole thing and it’s been an unexpected and beautiful element to what is obviously a great and wonderful honour. Please enjoy a couple of snaps of me on the cover and inside, and a couple of Rita to follow (including one pic of her in a natty home made festive outfit!)
And may your tree be heaving with decorations forever and ever!
Huge thanks to @womensweeklymag
@cappellazzocouture for the incredible dress 💃🏻
@juliagreen_makeup 💄
@brewbevanphoto 📸
@mattiecronan 👗
@tiffdunk ✍️
You all gave me TWO Christmases this year! Absolute best outcome. ❤️
So here it is. Felafel!
Yes – this is a lot of felafel. Makes over 75 portions – I freeze the mix in 3 batches and cook fresh from defrosted. And it’s messy so I always make heaps at a time to avoid multiple cleanups!
(Serve in a warmed pita with lettuce, tomato, cucumber, tahini, hummus, tzatziki, tabouli etc)
Good luck!
I make a batch with chickpeas + a sep batch with fava beans.
👗 @daughtersofindia
WHAT YOU’LL NEED:
5 cups chickpeas or SPLIT fava beans
4 cups parsley (I like curly!)
3 cups coriander
30 cloves garlic (15 tablespoons minced – I use the stuff from the tub – couldn’t be bothered peeling and crushing that much garlic)
White pepper 2 teaspoons
Coriander 4 tablespoons
Cumin 5 tablespoons
Salt flakes two teaspoon
Cayenne pepper 2 teaspoons
2 brown onions
Rice bran oil to fry
WHAT YOU’LL DO:
DAY 1.
Put your chickpeas/fava beans in a big bowl with heaps of water over it for 24 hours in the fridge – they will double in size. Do not use tinned! This step is a non-negotiable. Don’t be tempted! They become hommus! Don’t!
DAY 2.
Drain chickpeas/fava beans well and rinse.
Divide into batches (a bit of garlic, some of the herbs, some of the onion etc) and get through each batch in your food processor until the mixture lumps together well when you try to make a ball. It is hard to over process it, easy to under process it!
When you’ve done one lot, transfer it to a bigger bowl and keep adding to it until it’s all done.
Mix through well with your hands until it’s universally green and lovely.
Divide into 2 big ziplock bags to freeze for later. Put a third in a container to put in the fridge for tomorrow’s dinner.
DAY 3.
Get felafel out of the fridge and mix through half a teaspoon of bicarb soda with your hands.
Heat a frypan with a good amount of rice bran oil (or similar – not olive oil though!) and make little balls – not rolling – just form them in your palm and shape with your fingers.
I turn the heat down to medium/low.
Keep doing this until you have a pan of bubbling felafel. Flip over with a big spoon and do the other side.
When nice and brown and crispy transfer onto paper towel.
Keep going until there’s no more felafel!
SCOFF!
I just read an article on @mamamiaaus saying your tree says everything anyone needs to know about you. So here is mine! What does it tell you about me?
I’ll go first: it’s lopsided because it’s too big and too heavy for the tree holder – and I just gave up in the end – shows I believe that near enough is good enough. 😂
Tonnes of people message me to ask WHAT’S IN THE BACKPACK! Well, this morning’s load was extra special and very important because the ‘It’s In The Bag’ donation drive is in full swing thanks to the kind folks at @sharethedignityaustralia – and it’s easy for you to get involved…
1. Grab a bag from home or buy a new one.
2. Fill it with essential items with women in mind who are fleeing domestic violence or experiencing homelessness this Christmas (toiletries and luxuries – I popped in some new lippies and a perfume and some books and some sunnies as well – there’s a screenshot for you at the end of my reel if you’re stumped)
3. Drop it at @bunnings by Sunday 26th.
#itsinthebag
I am not an official ambassador for Share The Dignity but their work really speaks to me. I am just an enthusiastic participant. Like you ❤️
As promised! I was so nervous of attempting a poached egg – what intimidates us about these babies? Anyway – I did it! These are not ‘vinegary’ and I have tested this process many, many times! Go forth and conquer THE POACHIE!
🔈 sound on!
STEP BY STEP GUIDE
WHAT YOU’LL NEED:
1/4 cup vinegar.
2 teaspoons cooking salt.
1.5 litres of water in a medium pot.
Best quality egg you can afford. (From the fridge!)
ESSENTIAL UTENSILS
Whisk
Wire sieve (small/med is best)
Slotted spoon (or wire one like I have from any Asian Grocer)
Clean Tea towel or hand towel.
WHAT YOU’LL DO:
Pour vinegar and salt into your water and turn onto high.
While that’s getting to a boil, crack your egg into a sieve suspended over a mug. Leave it like this for the whole time it takes for the water to boil – as long as possible.
Wait for water to boil but don’t watch it because you know what they say…😂
Pop your toast on. It’s close now!
Take your whisk and make a vortex – not too crazy – but enough that it’s spinning like a whirlpool in your best friend’s above ground pool in the 80s.
Your egg should now have shed off the liquid that turns poached eggs all ghosty.
Throw that liquid in the bottom of the cup away.
Slide your egg out of the sieve as close the centre of the vortex of water in the saucepan as you can.
Turn down the heat to low and set your timer for 3 minutes. THE EGG COOKS FOR 3 MINUTES ON LOW!
Butter/avocado toast.
Once timer goes off lift the egg out of the water and rest it on the hand towel/teatowel until the water has gone. No one likes a soggy poachie/toast combo.
Flip the egg onto your toast.
Season.
Cue Barry White song.
SCOFF!
97% wanted this so apologies to the 3% who have to endure this half screenshot/half vlog because I didn’t have anyone around to film me as I made the damned pie! Nature was restored when Marcelle got better and filmed the second part – the all important part where the superhero PIES ASSEMBLE. Also apologies on voiceover quality – I did it in my car waiting for the hot chips to be ready to take to my kids’ Christmas carols. 🤗
Makes 12 pies total.
Unbelievably delicious.
Freezes a TREAT.
I always use a plug in Banquet fry pan for this.
Here’s what you’ll do/need for it!
CHICKEN BIT:
1.5 kilos chopped chicken breast or thigh
1.5 cups plain flour
3 teaspoons sea salt
3 teaspoons white pepper
Olive oil for frying
Plastic bag.
LEEK BIT:
3 large leeks
3 tablespoons butter (that’s a lie – I use at least double that)
1 cup finely sliced celery (optional)
OTHER BITS:
900mls cream
2 cups white wine
2 chicken stock cubes
Bay leaf x 2
Tarragon – 3 teaspoons
Thyme – good handful (I never strip the stems because who can be bothered? Pick out the twigs later)
300 mls water.
Careme puff pastry OR Pampas Butter Puff. You can also put the mixture into pastry parcels like a pastie.
6 x ramekins 8.5 x 8.5
WHAT YOU’LL DO:
1. Slice leeks and celery and fry in butter until soft. Throw in the wine and let it cook off. Set aside.
2. Take flour, salt and pepper and throw in a plastic bag then toss your chicken in and shake until coated.
3. Heat oil in the pan again and throw in chicken. Fry until golden.
4. Throw in your herbs here.
5. Return leek/wine mix (with liquid) to pan with the chicken and stir through.
6. Throw in your cream, water and stock cubes.
7. Let simmer while stirring occasionally until cream thickens.
8. Allow to cool.
9. Spoon into 2 large freezer bags to freeze or one to freeze, one to use.
DAY OF EATING ASSEMBLY:
1. Spoon cooled mixture into 8.5×8.5 ramekin.
2. Make a pastry lid for it.
3. Press it on the top and make some leaves if you’re feeling FAHNCY.
4. Brush with egg wash or cream (shortcut)
5. Bake at 160 for 30 minutes or until tops are golden brown.
6. Allow to cool on the bench for at least ten minutes as filling is MAGMA.
7. SCOFF!
I just LOVE this photo, taken at last night’s Christmas party, of the tiny but OH SO MIGHTY team that puts together @thechrissieswanshow every weekday on Nova. It has been the most fun of years. And we just welcomed Tom to the team and I feel like he completes our family. Jack and I are one and done 👦 😂
PS – We are LIVE and on air right up until Dec 15. Check in with you on Monday, bebes!
@jackcharles
@_tommalicious_
My kids and I first fell in love with the smokey, spicy, creamy deliciousness of Chipotle Mayo at @fondamexican but lamented the lack of oooomph in the store bought ones. Enter me tinkering in the kitchen and coming up with this gem. It’s so easy. Make a lot. Eat it on everything! Thomy mayo and tinned chipotles are in most supermarkets. Enjoy!
(Can’t stop, won’t stop vlogging 😂)
I just had a mammogram/breast screening and it was so quick (literally ten minutes in and out!) and easy and basically all I’m saying is just book in if you’re due (or overdue) for one.
@breastscreensa
@breastscreenvictoria
@breastscreennsw
Perfect Pork Crackling vlog incoming BUT FIRST … you must know the ULTIMATE PORK CRACKLING HACKLING. Did you know you can buy extra sheets of JUST THE CRACKLING?!! If you don’t ask, you don’t get! Begone forever the Christmas Day skirmishes over who gets the crackling from the pork. As @oprah would say… this way *YOU* get crackling, and *YOU* get crackling … you ALL GET CRACKLING! I’ll show you what I do with it before the week is out. Promise. ❤️
Last minute dash to my happy place – Priceline – to stock up on pressies for my loves at work. These are great stocking fillers or KK gifts. Maybelline was half price today so I got some faves – but there’s always new stuff on sale (I think there’s a new catalogue out tomorrow for example) so pop in and see what’s crackin’. Most of these items are between $10-$20. I hope this hasn’t ruined the surprise for my work gang 🫠🫣 See you tomorrow with the lucky dip loot!
@maybelline
@gem.au
@qandaskin
@nyxcosmetics_australia
@makeuprevolution
@pricelineau
#ambassador
Surely I’m not the only one that uses the screenshot/camera roll function as a to-do list or external hard drive to jolt my memory when I don’t trust myself to remember stuff? Herewith, and apropos of absolutely nothing, enjoy a nonsensical gallery presentation of some recent screenshots that I obviously couldn’t stand losing at that time. 🥰
Last night with @joelcreasey @rhysnicholson and @geraldinehickey revealing the undeniable merits of prawns and choc ripple cake for Christmas. If it’s to do with Christmas – I’m there! Watch what we get up to along with @robmillsymills @katemillerheidke @christiewhelanbrowne @edmundperfect and many others on Rhys & Joel’s Family Christmas on @binge soon 🎄 ❤️
Screenshot recap from the week. Mostly inexplicable but obviously essential at the time. I know you have a reel in you that’s similar 😂
Not long to go now! I’ve read all your messages and the secret to a never-fail poached egg THAT YOU CAN EASILY ACHIEVE (yes… you can!) is ready to roll for tomorrow morning… just in time for yummy weekend poachies at HOME! ❤️ See you back here then x
I am a bona fide word nerd from WAY BACK – as far back as I can remember. I love ye olde ones, and I love the news ones too. But I stand by my assertion that there are very few scrotums that need to be *more* relaxed. Tune in to the @thechrissieswanshow every weekday from 2pm on NOVA in your magnificent city. ❤️
Come behind the scenes as we shoot #TheWeekly’s Christmas issue cover with our 2023 cover star, @chrissieswan!
We didn’t think anyone loved the festive season as much as we do, but we can easily say Chrissie is definitely the official #QueenofChristmas.
Catch more of Chrissie in her divine red @cappellazzocouture gown, this Friday December 8 at 7:30pm on @channel10 and @10play.
For more information on the show, follow the #linkinbio.
Styling: @mattiecronan
Photography: @brewbevanphoto
Jewellery: @fairfaxandroberts
BTS Footage: @channel10au
Join us on the drive to the family feast! We’ll be in your ears on NOVA from 11am-1pm so grab a salmon blini or a bowl of trifle and join us. Unbelievable announcement re: life changing competition to really set you off on the right track for 2024… can’t hint too much and I am TERRIBLE at keeping secrets but SQUEAL! Thanks for the Christmas cheer @specsaversaustralia @nova100 @nova_969 @nova919 @nova1069 @nova937 🎄 ❤️🤗
