I have some exciting news! My messy suburban garden will be featured on Gardening Australia this Friday night at 7:30 pm Sydney time on the ABC. Tune in to see what presenter Costa @costasworld is up to in my garden. Can’t wait to see it! #gardeningaustralia #abcgardeningaustralia #mygarden #gardening #perennialgarden #ediblegarden #growgreatfruit #groworganic #growyourownfood #groworganicfood #flowers #plants #fruits #coldclimategardening #garden #mybackyard
There is no cure to plant addiction. Its official. #plantlover #plantsmakepeoplehappy #plantloversofinstagram
Some od the stunning home grown dahlias submitted to the Royal Toowoomba Show floristry Pavilion. Congrats to all the home growers who took the time to grow and enter . The different categories l. It is what makes an agricultural show like this a real show. #dahlia #agriculturalshow
How to draw a @costasworld character🥕 When I drew the illustrations for Australia’s favourite gardener’s latest book, Costa’s World, I got to design a ‘Costa’ character. This is my character design process for a lifelike person character: 1. Get a good photo of the person standing up 2. Trace that photo with a ‘skeleton’ sketch to get the proportions 3. Redraw those same proportions in a bunch of different poses 4. Draw in the details over the top and add colour 🎨 Share this with any artists in your life 💚 What do you think? Does it look like the Costa we know and love? #brennaquinlan #artwithpurpose #artasactivism
Come take a wander around the @thealicespringssteinerschool Farm Garden. A little oasis of growing, gardening and learning about nature in the centre. #schoolgarden #schoolgardening #schoolfarm #growitlocal #childrenwhogrowfood
Dahlias capture the imagination with zo many colours, sizes, shapes and personalities. Which one captures your imagination 1 Cafe au Lait 2, Raspberry Cheesecake 3.Peachy or the 4th one Devon Choice. So make a choice and lets find the peoples choice #dahlias #dahliasofinstagram
A weekend activity that’s good enough to eat! 🍅🥕🌽🥬🥦 Gardening Australia Junior – Stream now on ABC iview via the link in bio. #GardeningAustraliaJr #VeggieGarden #DIY
A weekend activity that’s good enough to eat! 🍅🥕🌽🥬🥦 Gardening Australia Junior – Stream now on ABC iview via the link in bio. #GardeningAustraliaJr #VeggieGarden #DIY
A weekend activity that’s good enough to eat! 🍅🥕🌽🥬🥦 Gardening Australia Junior – Stream now on ABC iview via the link in bio. #GardeningAustraliaJr #VeggieGarden #DIY
A weekend activity that’s good enough to eat! 🍅🥕🌽🥬🥦 Gardening Australia Junior – Stream now on ABC iview via the link in bio. #GardeningAustraliaJr #VeggieGarden #DIY
A weekend activity that’s good enough to eat! 🍅🥕🌽🥬🥦 Gardening Australia Junior – Stream now on ABC iview via the link in bio. #GardeningAustraliaJr #VeggieGarden #DIY
A weekend activity that’s good enough to eat! 🍅🥕🌽🥬🥦 Gardening Australia Junior – Stream now on ABC iview via the link in bio. #GardeningAustraliaJr #VeggieGarden #DIY
A weekend activity that’s good enough to eat! 🍅🥕🌽🥬🥦 Gardening Australia Junior – Stream now on ABC iview via the link in bio. #GardeningAustraliaJr #VeggieGarden #DIY
Its WOW Wear Orange Wednesday and I sported this @gardeningaustralia orange T shirt Nd a safety vest as my nod to our amazing SES volunteers here in NSW and. Across all states of Aus. Thanks for your contribution and sacrifices when you are called upon. Lovely to recognise you during this NationL Volunteer Week @volunteeringaustralia feom here at @southerncrossuni where we yave been filming today with @gardeningaustralia . #nationalvolunteerweek2024
@sa_autumngarden festival is absolutely going off here in Clare today and I have just loved shrinking myself down in scale and getting up close and personal with the stone plants #lithops. Enjoy the variety on display here . Whats your experience with lithops?
When it comes to pruning and shaping plants for particular affects particularly circular and semi circular shapes too often people default to box hedge or Buxus alone but there are so many different species of plants that can be pruned and clipped into shapes. Placing multiple species of plants together can still create the overall affect but also bring in subtle differences as was the case in this garden where Buxus Lily Pilly ans coastal@ rosemary were all used to create a similar effect with subtle differences. There are so many different types of plants that will respond to clipping. What are some of the species that you have used or seen used. Bottlebrush, tea tree, sal bush, correa, acacia, rhagodia, correa and more. #cloudpruning #hedgingplants @willgibsongardens
The @olivepinkbotanicgarden in Alice Springs is a must visit every time I come to town. Lets take a wander !
There’s so much to learn about fungi and of course the subterranean world where mycelium is the highway beneath us all. When the conditions are right they send fungi to the surface which are the fruit of the mycorrhizal network fungus and they actually connect trees through the tiny mycelium threads. Its a fascinating world and there is so much to keep learning about this life science. . #fungi #mycelium
After 8 iterations of Eden Unearthed, I’m sorry to see this wonderful exhibition close for its final show, but enormously proud of what I created.
WHOLE-BAKED QUINCES! ✨ This really is the simplest way to cook quinces – which can be notoriously fiddly with all their little nubs if you try to peel and/or slice. But if you bake ‘em whole til they’re spoon-tender, the skin becomes fine and unobtrusive, and you can scoop the flesh off the core with ease. Sound on for the lid off vid 🤭 ✨ Here’s what: 4-6 quinces (depending what fits in your oven-proof, lidded vessel) 1 cup sugar 1 vanilla bean (optional but excellent) 2-3 bay leaves 1-2 cinnamon quills/cassia bark 2-3 Star anise A pinch’s worth of Cardamom pods A pinch’s worth of cloves Enough water to cover ✨ Here’s how: 1. Wash and defuzz the quinces 2. Combine all of the ingredients in the oven-proof container and pop the lid on 3. Bung it in the oven and crank the heat to 160C (140C fan). Bake for 4-5 hours until spoon-tender and rosy. 4. Serve warm, or leave in the fridge overnight for the colour to intensity. 5. Pop over yoghurt, porridge, scoop straight into your gob. 6. It’ll last for weeks (!!) in the fridge if you’re a small household, so feel free to make more than you think you’ll eat at first! This morning on Saturday Breakfast, I quipped about quinces with @costasworld (filigree on the leaves is fine and normal!) & @etreanne, @melbournefarmersmarkets CEO (they’re everywhere at the FMs and Markets of Melb!), and mentioned my riff on @fionahammondfood’s whole-baked quinces from @gather_mp / @torellofarm. Lo and behold, I visited Torello just before, and Monique behind the till said “gosh we’ve been busy… and everyone’s buying quinces for some reason?!” I really do forget what an impact the wireless can have for piquing curiosity, and what a privilege it is to get to chat to, for, and about, my favourite foodie things and people! Until next week! 6am! ✨
WHOLE-BAKED QUINCES! ✨ This really is the simplest way to cook quinces – which can be notoriously fiddly with all their little nubs if you try to peel and/or slice. But if you bake ‘em whole til they’re spoon-tender, the skin becomes fine and unobtrusive, and you can scoop the flesh off the core with ease. Sound on for the lid off vid 🤭 ✨ Here’s what: 4-6 quinces (depending what fits in your oven-proof, lidded vessel) 1 cup sugar 1 vanilla bean (optional but excellent) 2-3 bay leaves 1-2 cinnamon quills/cassia bark 2-3 Star anise A pinch’s worth of Cardamom pods A pinch’s worth of cloves Enough water to cover ✨ Here’s how: 1. Wash and defuzz the quinces 2. Combine all of the ingredients in the oven-proof container and pop the lid on 3. Bung it in the oven and crank the heat to 160C (140C fan). Bake for 4-5 hours until spoon-tender and rosy. 4. Serve warm, or leave in the fridge overnight for the colour to intensity. 5. Pop over yoghurt, porridge, scoop straight into your gob. 6. It’ll last for weeks (!!) in the fridge if you’re a small household, so feel free to make more than you think you’ll eat at first! This morning on Saturday Breakfast, I quipped about quinces with @costasworld (filigree on the leaves is fine and normal!) & @etreanne, @melbournefarmersmarkets CEO (they’re everywhere at the FMs and Markets of Melb!), and mentioned my riff on @fionahammondfood’s whole-baked quinces from @gather_mp / @torellofarm. Lo and behold, I visited Torello just before, and Monique behind the till said “gosh we’ve been busy… and everyone’s buying quinces for some reason?!” I really do forget what an impact the wireless can have for piquing curiosity, and what a privilege it is to get to chat to, for, and about, my favourite foodie things and people! Until next week! 6am! ✨
WHOLE-BAKED QUINCES! ✨ This really is the simplest way to cook quinces – which can be notoriously fiddly with all their little nubs if you try to peel and/or slice. But if you bake ‘em whole til they’re spoon-tender, the skin becomes fine and unobtrusive, and you can scoop the flesh off the core with ease. Sound on for the lid off vid 🤭 ✨ Here’s what: 4-6 quinces (depending what fits in your oven-proof, lidded vessel) 1 cup sugar 1 vanilla bean (optional but excellent) 2-3 bay leaves 1-2 cinnamon quills/cassia bark 2-3 Star anise A pinch’s worth of Cardamom pods A pinch’s worth of cloves Enough water to cover ✨ Here’s how: 1. Wash and defuzz the quinces 2. Combine all of the ingredients in the oven-proof container and pop the lid on 3. Bung it in the oven and crank the heat to 160C (140C fan). Bake for 4-5 hours until spoon-tender and rosy. 4. Serve warm, or leave in the fridge overnight for the colour to intensity. 5. Pop over yoghurt, porridge, scoop straight into your gob. 6. It’ll last for weeks (!!) in the fridge if you’re a small household, so feel free to make more than you think you’ll eat at first! This morning on Saturday Breakfast, I quipped about quinces with @costasworld (filigree on the leaves is fine and normal!) & @etreanne, @melbournefarmersmarkets CEO (they’re everywhere at the FMs and Markets of Melb!), and mentioned my riff on @fionahammondfood’s whole-baked quinces from @gather_mp / @torellofarm. Lo and behold, I visited Torello just before, and Monique behind the till said “gosh we’ve been busy… and everyone’s buying quinces for some reason?!” I really do forget what an impact the wireless can have for piquing curiosity, and what a privilege it is to get to chat to, for, and about, my favourite foodie things and people! Until next week! 6am! ✨
WHOLE-BAKED QUINCES! ✨ This really is the simplest way to cook quinces – which can be notoriously fiddly with all their little nubs if you try to peel and/or slice. But if you bake ‘em whole til they’re spoon-tender, the skin becomes fine and unobtrusive, and you can scoop the flesh off the core with ease. Sound on for the lid off vid 🤭 ✨ Here’s what: 4-6 quinces (depending what fits in your oven-proof, lidded vessel) 1 cup sugar 1 vanilla bean (optional but excellent) 2-3 bay leaves 1-2 cinnamon quills/cassia bark 2-3 Star anise A pinch’s worth of Cardamom pods A pinch’s worth of cloves Enough water to cover ✨ Here’s how: 1. Wash and defuzz the quinces 2. Combine all of the ingredients in the oven-proof container and pop the lid on 3. Bung it in the oven and crank the heat to 160C (140C fan). Bake for 4-5 hours until spoon-tender and rosy. 4. Serve warm, or leave in the fridge overnight for the colour to intensity. 5. Pop over yoghurt, porridge, scoop straight into your gob. 6. It’ll last for weeks (!!) in the fridge if you’re a small household, so feel free to make more than you think you’ll eat at first! This morning on Saturday Breakfast, I quipped about quinces with @costasworld (filigree on the leaves is fine and normal!) & @etreanne, @melbournefarmersmarkets CEO (they’re everywhere at the FMs and Markets of Melb!), and mentioned my riff on @fionahammondfood’s whole-baked quinces from @gather_mp / @torellofarm. Lo and behold, I visited Torello just before, and Monique behind the till said “gosh we’ve been busy… and everyone’s buying quinces for some reason?!” I really do forget what an impact the wireless can have for piquing curiosity, and what a privilege it is to get to chat to, for, and about, my favourite foodie things and people! Until next week! 6am! ✨
WHOLE-BAKED QUINCES! ✨ This really is the simplest way to cook quinces – which can be notoriously fiddly with all their little nubs if you try to peel and/or slice. But if you bake ‘em whole til they’re spoon-tender, the skin becomes fine and unobtrusive, and you can scoop the flesh off the core with ease. Sound on for the lid off vid 🤭 ✨ Here’s what: 4-6 quinces (depending what fits in your oven-proof, lidded vessel) 1 cup sugar 1 vanilla bean (optional but excellent) 2-3 bay leaves 1-2 cinnamon quills/cassia bark 2-3 Star anise A pinch’s worth of Cardamom pods A pinch’s worth of cloves Enough water to cover ✨ Here’s how: 1. Wash and defuzz the quinces 2. Combine all of the ingredients in the oven-proof container and pop the lid on 3. Bung it in the oven and crank the heat to 160C (140C fan). Bake for 4-5 hours until spoon-tender and rosy. 4. Serve warm, or leave in the fridge overnight for the colour to intensity. 5. Pop over yoghurt, porridge, scoop straight into your gob. 6. It’ll last for weeks (!!) in the fridge if you’re a small household, so feel free to make more than you think you’ll eat at first! This morning on Saturday Breakfast, I quipped about quinces with @costasworld (filigree on the leaves is fine and normal!) & @etreanne, @melbournefarmersmarkets CEO (they’re everywhere at the FMs and Markets of Melb!), and mentioned my riff on @fionahammondfood’s whole-baked quinces from @gather_mp / @torellofarm. Lo and behold, I visited Torello just before, and Monique behind the till said “gosh we’ve been busy… and everyone’s buying quinces for some reason?!” I really do forget what an impact the wireless can have for piquing curiosity, and what a privilege it is to get to chat to, for, and about, my favourite foodie things and people! Until next week! 6am! ✨
