I once read somewhere “the closer you get to death, the more you live”. It’s with more wrinkles, a few white hairs and the beginning of creaky joints that I’ve felt the most comfy in my own skin. It’s been in befriending my weaknesses that I’ve become strong. It’s been in grief that I’ve discovered wisdom and it’s been in pain that my creativity has most flowed. Cheers to the confounding, beautiful paradox of life, to all the sad and awful things that whip us into understanding what our souls are made of.
👘 Anya linen kimono white @unikspace , an Aussie label created by uber clever besties of mine ♥️
Firstly🌶️ is ❄️🥶 not mouldy 😅.
SARDINES IN TOMATO with RICE 🐟 | Feeds up to 3
2 cups any variety of @sunrice rice
425g tinned sardines in tomato sauce
1/2 medium red onion, thinly sliced
2 long red chilly, thinly sliced
1/2-1 continental cucumber, 1/4 lengthways, seeds cut out, sliced thinly on a diagonal
2-3 Tbs ketchup
1 lemon or lime, juiced (failing this, about 2 Tbs white vinegar) OR to taste
1 Tbs light soy
1/2 tsp white pepper
Cook the rice following packet instructions.
Take the sardines out of the tin, split them, remove the bones and give the stomach the little scrape. Transfer to a medium bowl. Scrape any residual sauce back into the tin.
Stir into the tin of tomato sauce the ketchup, lime juice, soy sauce and white pepper. Tip into the bowl together with all the prepared veg. Fold gentle so as not to break the sardine filets up too much. Eat at room temp or chilled with freshly steamed rice.
#sunrice #paidpartnership #ambassador #pohsricekitchen
Mending things is good for the soul 😌♥️
#rhinoandtim #scottie #scottiesofinstagram #wheatenscottie #scottishterrier #scottishterriersofinstagram #dogsofinstagram
Welcome home, Poh! 🤩
#MasterChefAU starts Monday, April 22 on @channel10au.
10 minutes ALONE in the car with his defrosting dinner half the distance to Aunty Kim’s is the time it took for Tim to notice the chicken feet and raw sardines. He’s a sure contender for cutest but not necessarily the sharpest tool in the shed.
What can I say. He’s an enigma 🦄
#rhinoandtim #scottie #wheatenscottie #scottishterrier #scottishterriersofinstagram #scottiesofinstagram #dogsofinstagram
Crack out your 🍿 this one’s epic. One of my fave vids of Rhino complaining about dinner being served 5 minutes late. Famed for his F1 🏎️ style whining but less recorded is the protest sneeze mid way paired with a dramatic tossing of head to the side, then finishing with micro second head tilt when the magic word is uttered. Nicknamed Whino but also the most affectionate of my little Ying & Yang. Miss you my lil haggis the horrible ♥️🥰
#rhinoandtim #scottie #scottishterrier #scottiesofinstagram #scottishterriersofinstagram #dogsofinstagram
Yeow cousins time over the holidays has been magical 🥰. Michelle on the right lives in Hawaii and we haven’t seen her for over a decade ♥️. At this point in my life, everything that feels beautiful is quickly followed by melancholy. Time seems like it’s accelerating. Wasn’t it only a moment ago these beauties were toddlers? Now I wonder how many more good times we will be able to share with such an expanse of ocean between us. I’ve become such a hopelessly wistful, ol’ git……Life, eh?
🧡. 2024 and still milking this shoot @chriskontos_ 😆 🐄
📕 @southaustralianstylemag
🎨 @chriskontos_
👗 @cappellazzocouture
📸 @gretlwb_photo
💇🏻♀️ @kellyaallison
💄 Me
I find growing food such a miracle that when I harvest a photo shoot is a must! So here’s the Satsuma plum spread 😂. For those who haven’t tried satsuma plums, they are best loved for their firm, dark coloured flesh. The skins are pleasantly tart and the flesh sweet and deep like a red grape & not as perfumed as, say, a Santa Rosa plum. They’re excellent for making jam if you’re lucky enough to have such a big crop and the only plum variety I’ve come across with skins that break down on cooking.
#gardening #homegrown #vegepatch #satsumaplums
Have you grown up around or own a monstera deliciosa (Swiss Cheese) plant? Soz, I say it incorrectly in this old video by calling it monsteria delicioso. Anyhoo, if in the ground, it will produce a fruit which takes a year to grow & ripen and it’s outrageously delicious. Warning tho – if you don’t wait until it is completely ripe, indicated by the ease with which the tiles fall off, the calcium oxilate crystals of the unripe fruit will leave a stinging feeling on your lips and in your mouth and throat. Once you know, you will notice the fruit everywhere – in ppls gardens and it public places, rarely ever getting picked so I’m not suggesting you should but I’ll just leave this thought here m’kay? 🤔……
It takes a honeybee a lifetime to make this droplet of honey which is roughly 1/12 of a teaspoon. I’m a novice to this hobby but I hope I never ever take this for granted 😌♥️🐝
Thank u @_mandyhall for the cutest 🥄
SIMPLE TAMARIND FISH CURRY & TUMERIC RICE | Feeds 4
This Indian style fish curry makes for a perfect Summer lunch or dinner. Light, tangy, just a touch spicy, easy and quick. Of course you can cook the Basmati plain but stirring in that bit of flavour at the beginning is well worth the extra minute! I hope this becomes one of your warm weather favourites. Enjoy!
TUMERIC RICE
2 cups @sunrice Indian grown basmati rice, rinsed, drained in a sieve
Generous pinch of salt
1-2 tsp chicken stock powder
1/2-1 tsp tumeric
25 g melted butter or ghee
CURRY
800 g white firm fleshed fish, cut into 5cm chunks
4 medium ripe tomatoes OR 1 x 400g tinned crushed tomatoes (although nowhere near as nice as fresh)
2 Tbs olive oil
1 tsp black mustard seeds
1/2 tsp fenugreek seeds
3cm piece of ginger, peeled and bashed in a paste with a mortar & pestle (because it’s SO much faster and safer than grating)
3 stalks curry leaves
4 small green chillies halved lengthways
2 garlic cloves, peeled, crushed
2 medium onions, sliced thinly
1 tsp ground tumeric
1 tsp ground coriander
1 cup coconut milk
2 -3 Tbs tamarind paste (found in Asian section of supermarkets or Asian grocers)
Handful of roughly chopped coriander or Vietnamese mint for garnish
Cook the rice following packet instructions using absorption method, except tstir through the salt, chicken stock powder, tumeric and melted butter or ghee before adding the water.
First, score right around the middle part of the tomato starting from the stem and meeting it again. Submerge in fresh boiled water and cover for 10 minutes. Drain and peel the skins off. Roughly chop or snip in a bowl with scissors to stop the juice from causing a mess but also a good way to handle them when hot!
Heat the oil and mustard seeds in a medium heavy based saucepan over a low heat until the seeds start to pop. Add the fenugreek, ginger, chilli, curry leaves, onion, garlic and stir fry until the onion is soft. Add the tumeric & coriander & cook for about 2 mins. Add the coconut milk, tomato & tamarind & simmer for about 5 mins. Add the fish pieces and simmer until just cooked through. Garnish with fresh coriander & serve with the rice.
Walk finds – how is it autumn already?
Walk finds – how is it autumn already?
@erinlouise_8 was one of the very kind vet nurses that looked after Rhino when he was in his final moments and we’ve become friends. I vividly remember looking into her sympathetic eyes and thinking how the kindness of a stranger meant the world to me in that fragile instant. A few weeks ago she appeared @_jamface_ and gifted me these gorgeous @lapetitepatissiere.adelaide chocolates which turns out, are her side hustle and it made me think 1) of all the people in the world with secret talents 2) how even the saddest occasions have their silver linings. Thank u Erin for the compassion you gave us in our time of sorrow ♥️
Just in case u think everything works out in my garden. Also soz about the Blair Witch cam work. Also also I think I said pecimen 🥸
#gardening #vegepatch #homegrown #organic
On the eve of her return to MasterChef Australia – this time as a judge – @pohlingyeow opens up to Stellar about the grief she carries over the deaths of her mother and her friends Cal Wilson and Jock Zonfrillo, the gratitude she holds after two failed marriages and the silver linings that she believes can be found, saying, “Grief can become a profound teacher if you let yourself submit to it.” Read the full interview in today’s Stellar, inside The Sunday Telegraph (NSW), Sunday Herald Sun (VIC), The Sunday Mail (QLD) and Sunday Mail (SA).
So excited to be back @_jamface_ this week. Sarah and I will be baking our lil Easter tails off tomorrow so you’ll have plenty of delish treats @adelfarmmarket on SUNDAY 8.30am-12.30pm ♥️🐣🐰SEE U SOON!
It’s taken me decades to get around to stuffing these cute as hell leather Moroccan cushions which my Mum nearly gave away at a garage sale many moons ago. FYI If anyone is looking to do this or something similar like a pouffe, Google punching bag stuffing or u will be up for a wild goose chase that lands you at foam which i feel isn’t quite right. For rustic leather I reckon that dead heavy weight of compressed fabric scraps is the vibe! Anyhoo, I’m chuffed but they weigh about 6kg each 😂
It’s taken me decades to get around to stuffing these cute as hell leather Moroccan cushions which my Mum nearly gave away at a garage sale many moons ago. FYI If anyone is looking to do this or something similar like a pouffe, Google punching bag stuffing or u will be up for a wild goose chase that lands you at foam which i feel isn’t quite right. For rustic leather I reckon that dead heavy weight of compressed fabric scraps is the vibe! Anyhoo, I’m chuffed but they weigh about 6kg each 😂
Back at home and just wallowing in Adelaideness. You can’t imagine how hard it has been to watch the contestants on @masterchefau cook everyday but the irony of having no time to do it myself because we’re too busy making tv ABOUT cooking – such is the weirdness & beauty of life. Anyhoo, ‘twas mighty swell to be back on the tools @_jamface_ @adelfarmmarket and see all the familiar faces (thank u market peeps for spending Easter with us) and come home to cook a lil Easter dinner for Aunty Kim & Dad.
Dinner was a chopped salad of iceberg lettuce, cukes, red onion, avocados & homegrown tommies dressed in olive oil, lemons from my tree, a pinch of sugar, tiny spoon of Dijon mustard, S&P; steamed corn I brushed generously with homemade pesto and outstanding bougie Italian spaghetti with a sauce recipe I remembered as told by Ottolenghi on stage when I saw him speak, which I’ve interpreted like this….cover the bottom of a medium saucepan with olive oil (u honestly can never have enough) then add 6 crushed medium cloves of garlic and 1 chopped red chilli over medium heat. As SOON as the garlic become fragrant, add 2 tins chopped tomatoes & 1/2 – 2/3 cup white wine and simmer until reduced a little. Add the 1st of 2 tins of smoked mussels (oil & all but also scissor this roughly in the tin to break them up & cook until the sauce is thickened, then add the remaining tin (uncut). Taste & season. Cook a 500g packet of pasta until al dente, in plenty of salted water (1 Tbs salt: 1L water), drain badly to retain some of the pasta water and throw into the sauce to coat over very low heat until u have what looks like a delicious situation. Garnish with a handful of torn basil or roughly chopped Italian parsley. Make this. It’s excellent and not difficult at all ♥️
@patlingardens
Tips for beginners working with yeast coming!
Limes are ready which means Lime Meringue Tart this Sunday in #thejamfacecakequarium @_jamface_ @adelfarmmarket 8.30am-12.30pm 🥳♥️
