Tonight on @bhgaus @petercolquhoun and I check out why so many Queenslanders are moving into Fortitude Valley. Super close to town with loads of public transport options, and the magnificent River Walk we check out many of the local spots that people get excited about. From old buildings that have been given a new lease of life, to the fabulous Howard Smith Wharves with loads of options to eat and drink at…. to watching the sun set on Brisbane City from the magical Cielo Rooftop. Huge thanks to Elliot and Roweana for looking after us all so well. It’s easy to see why this suburb is such a popular one for people to check out on @viewcomau The last pic is included cause it’s such a nice pic of our producer @instacamhart at @cielorooftop.fv #betterhomesandgardens #qld #fortitudevallley #brisbane #highdensityliving
Tonight on @bhgaus @petercolquhoun and I check out why so many Queenslanders are moving into Fortitude Valley. Super close to town with loads of public transport options, and the magnificent River Walk we check out many of the local spots that people get excited about. From old buildings that have been given a new lease of life, to the fabulous Howard Smith Wharves with loads of options to eat and drink at…. to watching the sun set on Brisbane City from the magical Cielo Rooftop. Huge thanks to Elliot and Roweana for looking after us all so well. It’s easy to see why this suburb is such a popular one for people to check out on @viewcomau The last pic is included cause it’s such a nice pic of our producer @instacamhart at @cielorooftop.fv #betterhomesandgardens #qld #fortitudevallley #brisbane #highdensityliving
Tonight on @bhgaus @petercolquhoun and I check out why so many Queenslanders are moving into Fortitude Valley. Super close to town with loads of public transport options, and the magnificent River Walk we check out many of the local spots that people get excited about. From old buildings that have been given a new lease of life, to the fabulous Howard Smith Wharves with loads of options to eat and drink at…. to watching the sun set on Brisbane City from the magical Cielo Rooftop. Huge thanks to Elliot and Roweana for looking after us all so well. It’s easy to see why this suburb is such a popular one for people to check out on @viewcomau The last pic is included cause it’s such a nice pic of our producer @instacamhart at @cielorooftop.fv #betterhomesandgardens #qld #fortitudevallley #brisbane #highdensityliving
Tonight on @bhgaus @petercolquhoun and I check out why so many Queenslanders are moving into Fortitude Valley. Super close to town with loads of public transport options, and the magnificent River Walk we check out many of the local spots that people get excited about. From old buildings that have been given a new lease of life, to the fabulous Howard Smith Wharves with loads of options to eat and drink at…. to watching the sun set on Brisbane City from the magical Cielo Rooftop. Huge thanks to Elliot and Roweana for looking after us all so well. It’s easy to see why this suburb is such a popular one for people to check out on @viewcomau The last pic is included cause it’s such a nice pic of our producer @instacamhart at @cielorooftop.fv #betterhomesandgardens #qld #fortitudevallley #brisbane #highdensityliving
Tonight on @bhgaus @petercolquhoun and I check out why so many Queenslanders are moving into Fortitude Valley. Super close to town with loads of public transport options, and the magnificent River Walk we check out many of the local spots that people get excited about. From old buildings that have been given a new lease of life, to the fabulous Howard Smith Wharves with loads of options to eat and drink at…. to watching the sun set on Brisbane City from the magical Cielo Rooftop. Huge thanks to Elliot and Roweana for looking after us all so well. It’s easy to see why this suburb is such a popular one for people to check out on @viewcomau The last pic is included cause it’s such a nice pic of our producer @instacamhart at @cielorooftop.fv #betterhomesandgardens #qld #fortitudevallley #brisbane #highdensityliving
Tonight on @bhgaus @petercolquhoun and I check out why so many Queenslanders are moving into Fortitude Valley. Super close to town with loads of public transport options, and the magnificent River Walk we check out many of the local spots that people get excited about. From old buildings that have been given a new lease of life, to the fabulous Howard Smith Wharves with loads of options to eat and drink at…. to watching the sun set on Brisbane City from the magical Cielo Rooftop. Huge thanks to Elliot and Roweana for looking after us all so well. It’s easy to see why this suburb is such a popular one for people to check out on @viewcomau The last pic is included cause it’s such a nice pic of our producer @instacamhart at @cielorooftop.fv #betterhomesandgardens #qld #fortitudevallley #brisbane #highdensityliving
Love this time of the year in the veggie patch. Loads of goodness to pick and share. This basket (pic 1) was what I quickly gathered to take to our friend’s place for a quick catch up. It included a pumpkin, oranges, mandarins, lemons, spring onions, spinach, butter lettuce, leeks, bok choy and sweet potatoes. Then yesterday I picked some cauliflowers and broccoli. Fresh veggies with every meal. Yum! 😋 #hugginshill #growyourown #veggiepatch @toddyhuggins
Love this time of the year in the veggie patch. Loads of goodness to pick and share. This basket (pic 1) was what I quickly gathered to take to our friend’s place for a quick catch up. It included a pumpkin, oranges, mandarins, lemons, spring onions, spinach, butter lettuce, leeks, bok choy and sweet potatoes. Then yesterday I picked some cauliflowers and broccoli. Fresh veggies with every meal. Yum! 😋 #hugginshill #growyourown #veggiepatch @toddyhuggins
What an impressive young man @morganhipworth is. He became obsessed with cooking at just 7 years of age, started supplying some of Melbourne’s best cafes with his doughnuts at 13; opened his first bakery at 15 (yes – whilst still at school!). He now has 2 @bistromorgan bake houses – one in Windsor and another in Fitzroy, along with a fine dining restaurant @mavenmelbourne whilst keeping up with his enormous demands through social media where he is a superstar. Tonight on @bhgaus he shares the story of his single minded determination to succeed in a notoriously difficult industry, and then prepares a seriously wow factor Entremet Cake that looks so beautiful – you (almost) don’t want to ruin it by eating it – except when you do – every mouthful is ridiculously dreamy. Plus we get to meet his incredibly gorgeous and proud mum Ellie. You may have seen Morgan before on shows like Dessert Masters or as a judge on Junior MasterChef, but I think you will really enjoy getting to know him more tonight on Better Homes and Gardens. Check your guides as to what Channel we are on in your state. It will be either on @channel7 or @7two or you can always catch ip at anytime on @7plus #morganhipworth #betterhomesandgardens #mavenrestaurant #bistromorganbakehouse
What an impressive young man @morganhipworth is. He became obsessed with cooking at just 7 years of age, started supplying some of Melbourne’s best cafes with his doughnuts at 13; opened his first bakery at 15 (yes – whilst still at school!). He now has 2 @bistromorgan bake houses – one in Windsor and another in Fitzroy, along with a fine dining restaurant @mavenmelbourne whilst keeping up with his enormous demands through social media where he is a superstar. Tonight on @bhgaus he shares the story of his single minded determination to succeed in a notoriously difficult industry, and then prepares a seriously wow factor Entremet Cake that looks so beautiful – you (almost) don’t want to ruin it by eating it – except when you do – every mouthful is ridiculously dreamy. Plus we get to meet his incredibly gorgeous and proud mum Ellie. You may have seen Morgan before on shows like Dessert Masters or as a judge on Junior MasterChef, but I think you will really enjoy getting to know him more tonight on Better Homes and Gardens. Check your guides as to what Channel we are on in your state. It will be either on @channel7 or @7two or you can always catch ip at anytime on @7plus #morganhipworth #betterhomesandgardens #mavenrestaurant #bistromorganbakehouse
What an impressive young man @morganhipworth is. He became obsessed with cooking at just 7 years of age, started supplying some of Melbourne’s best cafes with his doughnuts at 13; opened his first bakery at 15 (yes – whilst still at school!). He now has 2 @bistromorgan bake houses – one in Windsor and another in Fitzroy, along with a fine dining restaurant @mavenmelbourne whilst keeping up with his enormous demands through social media where he is a superstar. Tonight on @bhgaus he shares the story of his single minded determination to succeed in a notoriously difficult industry, and then prepares a seriously wow factor Entremet Cake that looks so beautiful – you (almost) don’t want to ruin it by eating it – except when you do – every mouthful is ridiculously dreamy. Plus we get to meet his incredibly gorgeous and proud mum Ellie. You may have seen Morgan before on shows like Dessert Masters or as a judge on Junior MasterChef, but I think you will really enjoy getting to know him more tonight on Better Homes and Gardens. Check your guides as to what Channel we are on in your state. It will be either on @channel7 or @7two or you can always catch ip at anytime on @7plus #morganhipworth #betterhomesandgardens #mavenrestaurant #bistromorganbakehouse
What an impressive young man @morganhipworth is. He became obsessed with cooking at just 7 years of age, started supplying some of Melbourne’s best cafes with his doughnuts at 13; opened his first bakery at 15 (yes – whilst still at school!). He now has 2 @bistromorgan bake houses – one in Windsor and another in Fitzroy, along with a fine dining restaurant @mavenmelbourne whilst keeping up with his enormous demands through social media where he is a superstar. Tonight on @bhgaus he shares the story of his single minded determination to succeed in a notoriously difficult industry, and then prepares a seriously wow factor Entremet Cake that looks so beautiful – you (almost) don’t want to ruin it by eating it – except when you do – every mouthful is ridiculously dreamy. Plus we get to meet his incredibly gorgeous and proud mum Ellie. You may have seen Morgan before on shows like Dessert Masters or as a judge on Junior MasterChef, but I think you will really enjoy getting to know him more tonight on Better Homes and Gardens. Check your guides as to what Channel we are on in your state. It will be either on @channel7 or @7two or you can always catch ip at anytime on @7plus #morganhipworth #betterhomesandgardens #mavenrestaurant #bistromorganbakehouse
What an impressive young man @morganhipworth is. He became obsessed with cooking at just 7 years of age, started supplying some of Melbourne’s best cafes with his doughnuts at 13; opened his first bakery at 15 (yes – whilst still at school!). He now has 2 @bistromorgan bake houses – one in Windsor and another in Fitzroy, along with a fine dining restaurant @mavenmelbourne whilst keeping up with his enormous demands through social media where he is a superstar. Tonight on @bhgaus he shares the story of his single minded determination to succeed in a notoriously difficult industry, and then prepares a seriously wow factor Entremet Cake that looks so beautiful – you (almost) don’t want to ruin it by eating it – except when you do – every mouthful is ridiculously dreamy. Plus we get to meet his incredibly gorgeous and proud mum Ellie. You may have seen Morgan before on shows like Dessert Masters or as a judge on Junior MasterChef, but I think you will really enjoy getting to know him more tonight on Better Homes and Gardens. Check your guides as to what Channel we are on in your state. It will be either on @channel7 or @7two or you can always catch ip at anytime on @7plus #morganhipworth #betterhomesandgardens #mavenrestaurant #bistromorganbakehouse
What an impressive young man @morganhipworth is. He became obsessed with cooking at just 7 years of age, started supplying some of Melbourne’s best cafes with his doughnuts at 13; opened his first bakery at 15 (yes – whilst still at school!). He now has 2 @bistromorgan bake houses – one in Windsor and another in Fitzroy, along with a fine dining restaurant @mavenmelbourne whilst keeping up with his enormous demands through social media where he is a superstar. Tonight on @bhgaus he shares the story of his single minded determination to succeed in a notoriously difficult industry, and then prepares a seriously wow factor Entremet Cake that looks so beautiful – you (almost) don’t want to ruin it by eating it – except when you do – every mouthful is ridiculously dreamy. Plus we get to meet his incredibly gorgeous and proud mum Ellie. You may have seen Morgan before on shows like Dessert Masters or as a judge on Junior MasterChef, but I think you will really enjoy getting to know him more tonight on Better Homes and Gardens. Check your guides as to what Channel we are on in your state. It will be either on @channel7 or @7two or you can always catch ip at anytime on @7plus #morganhipworth #betterhomesandgardens #mavenrestaurant #bistromorganbakehouse
Occasionally at work, within minutes of arriving at your shoot – you realise that the person you are lucky enough to interview is a genius. So clever that you are just in awe of how their brain works. Josh Niland is one of those people. The way he thinks about his cooking and approach to seafood boggles your mind. It’s because of that brilliant mind of his and a passion for science and learning…. that he dry ages his fish like a butcher would dry age red meat. It’s why he had taught himself incredibly innovative ways to use approximately 95% of every fish he cooks with – as opposed to the average of about 2/3rds of every fish in Australia that is generally thrown away. He and his wife Julie – who met competing at a cheffing competition at TAFE when they were 18 and 19years respectively, now run the two hatted Saint Peter in Paddington (which was recently the only Australian restaurant named in the Top 100 Restaurants in the world) Petermen in St Leonard’s, The Fish Butchery in Waterloo and is about to move Saint Peter into the roomier Grand National Hotel in Paddington – just around the corner from his current spot. Josh is also a chef partner at a Singaporean restaurant named Fysh. Recently, he became the first Australian to win the coveted James Beard book of the year award with ‘The Fish Butchery’ (which is like winning the Oscar’s of Food). Despite all his success (and I honestly haven’t touched the sides of what he has achieved) Josh is humble, kind, passionate, patient and so unbelievably earnest in why he does what he does. Oh, and he and Julie have 4 young children. So yes – I did search for a cape under his apron whilst I was there… and just wait till you see the two dishes he cooks for us. He is phenomenal! You can catch Josh tonight on @bhgaus on @channel7 or @7twoau or you you can catch up anytime on @7plus
Occasionally at work, within minutes of arriving at your shoot – you realise that the person you are lucky enough to interview is a genius. So clever that you are just in awe of how their brain works. Josh Niland is one of those people. The way he thinks about his cooking and approach to seafood boggles your mind. It’s because of that brilliant mind of his and a passion for science and learning…. that he dry ages his fish like a butcher would dry age red meat. It’s why he had taught himself incredibly innovative ways to use approximately 95% of every fish he cooks with – as opposed to the average of about 2/3rds of every fish in Australia that is generally thrown away. He and his wife Julie – who met competing at a cheffing competition at TAFE when they were 18 and 19years respectively, now run the two hatted Saint Peter in Paddington (which was recently the only Australian restaurant named in the Top 100 Restaurants in the world) Petermen in St Leonard’s, The Fish Butchery in Waterloo and is about to move Saint Peter into the roomier Grand National Hotel in Paddington – just around the corner from his current spot. Josh is also a chef partner at a Singaporean restaurant named Fysh. Recently, he became the first Australian to win the coveted James Beard book of the year award with ‘The Fish Butchery’ (which is like winning the Oscar’s of Food). Despite all his success (and I honestly haven’t touched the sides of what he has achieved) Josh is humble, kind, passionate, patient and so unbelievably earnest in why he does what he does. Oh, and he and Julie have 4 young children. So yes – I did search for a cape under his apron whilst I was there… and just wait till you see the two dishes he cooks for us. He is phenomenal! You can catch Josh tonight on @bhgaus on @channel7 or @7twoau or you you can catch up anytime on @7plus
Occasionally at work, within minutes of arriving at your shoot – you realise that the person you are lucky enough to interview is a genius. So clever that you are just in awe of how their brain works. Josh Niland is one of those people. The way he thinks about his cooking and approach to seafood boggles your mind. It’s because of that brilliant mind of his and a passion for science and learning…. that he dry ages his fish like a butcher would dry age red meat. It’s why he had taught himself incredibly innovative ways to use approximately 95% of every fish he cooks with – as opposed to the average of about 2/3rds of every fish in Australia that is generally thrown away. He and his wife Julie – who met competing at a cheffing competition at TAFE when they were 18 and 19years respectively, now run the two hatted Saint Peter in Paddington (which was recently the only Australian restaurant named in the Top 100 Restaurants in the world) Petermen in St Leonard’s, The Fish Butchery in Waterloo and is about to move Saint Peter into the roomier Grand National Hotel in Paddington – just around the corner from his current spot. Josh is also a chef partner at a Singaporean restaurant named Fysh. Recently, he became the first Australian to win the coveted James Beard book of the year award with ‘The Fish Butchery’ (which is like winning the Oscar’s of Food). Despite all his success (and I honestly haven’t touched the sides of what he has achieved) Josh is humble, kind, passionate, patient and so unbelievably earnest in why he does what he does. Oh, and he and Julie have 4 young children. So yes – I did search for a cape under his apron whilst I was there… and just wait till you see the two dishes he cooks for us. He is phenomenal! You can catch Josh tonight on @bhgaus on @channel7 or @7twoau or you you can catch up anytime on @7plus
Occasionally at work, within minutes of arriving at your shoot – you realise that the person you are lucky enough to interview is a genius. So clever that you are just in awe of how their brain works. Josh Niland is one of those people. The way he thinks about his cooking and approach to seafood boggles your mind. It’s because of that brilliant mind of his and a passion for science and learning…. that he dry ages his fish like a butcher would dry age red meat. It’s why he had taught himself incredibly innovative ways to use approximately 95% of every fish he cooks with – as opposed to the average of about 2/3rds of every fish in Australia that is generally thrown away. He and his wife Julie – who met competing at a cheffing competition at TAFE when they were 18 and 19years respectively, now run the two hatted Saint Peter in Paddington (which was recently the only Australian restaurant named in the Top 100 Restaurants in the world) Petermen in St Leonard’s, The Fish Butchery in Waterloo and is about to move Saint Peter into the roomier Grand National Hotel in Paddington – just around the corner from his current spot. Josh is also a chef partner at a Singaporean restaurant named Fysh. Recently, he became the first Australian to win the coveted James Beard book of the year award with ‘The Fish Butchery’ (which is like winning the Oscar’s of Food). Despite all his success (and I honestly haven’t touched the sides of what he has achieved) Josh is humble, kind, passionate, patient and so unbelievably earnest in why he does what he does. Oh, and he and Julie have 4 young children. So yes – I did search for a cape under his apron whilst I was there… and just wait till you see the two dishes he cooks for us. He is phenomenal! You can catch Josh tonight on @bhgaus on @channel7 or @7twoau or you you can catch up anytime on @7plus
Occasionally at work, within minutes of arriving at your shoot – you realise that the person you are lucky enough to interview is a genius. So clever that you are just in awe of how their brain works. Josh Niland is one of those people. The way he thinks about his cooking and approach to seafood boggles your mind. It’s because of that brilliant mind of his and a passion for science and learning…. that he dry ages his fish like a butcher would dry age red meat. It’s why he had taught himself incredibly innovative ways to use approximately 95% of every fish he cooks with – as opposed to the average of about 2/3rds of every fish in Australia that is generally thrown away. He and his wife Julie – who met competing at a cheffing competition at TAFE when they were 18 and 19years respectively, now run the two hatted Saint Peter in Paddington (which was recently the only Australian restaurant named in the Top 100 Restaurants in the world) Petermen in St Leonard’s, The Fish Butchery in Waterloo and is about to move Saint Peter into the roomier Grand National Hotel in Paddington – just around the corner from his current spot. Josh is also a chef partner at a Singaporean restaurant named Fysh. Recently, he became the first Australian to win the coveted James Beard book of the year award with ‘The Fish Butchery’ (which is like winning the Oscar’s of Food). Despite all his success (and I honestly haven’t touched the sides of what he has achieved) Josh is humble, kind, passionate, patient and so unbelievably earnest in why he does what he does. Oh, and he and Julie have 4 young children. So yes – I did search for a cape under his apron whilst I was there… and just wait till you see the two dishes he cooks for us. He is phenomenal! You can catch Josh tonight on @bhgaus on @channel7 or @7twoau or you you can catch up anytime on @7plus
Occasionally at work, within minutes of arriving at your shoot – you realise that the person you are lucky enough to interview is a genius. So clever that you are just in awe of how their brain works. Josh Niland is one of those people. The way he thinks about his cooking and approach to seafood boggles your mind. It’s because of that brilliant mind of his and a passion for science and learning…. that he dry ages his fish like a butcher would dry age red meat. It’s why he had taught himself incredibly innovative ways to use approximately 95% of every fish he cooks with – as opposed to the average of about 2/3rds of every fish in Australia that is generally thrown away. He and his wife Julie – who met competing at a cheffing competition at TAFE when they were 18 and 19years respectively, now run the two hatted Saint Peter in Paddington (which was recently the only Australian restaurant named in the Top 100 Restaurants in the world) Petermen in St Leonard’s, The Fish Butchery in Waterloo and is about to move Saint Peter into the roomier Grand National Hotel in Paddington – just around the corner from his current spot. Josh is also a chef partner at a Singaporean restaurant named Fysh. Recently, he became the first Australian to win the coveted James Beard book of the year award with ‘The Fish Butchery’ (which is like winning the Oscar’s of Food). Despite all his success (and I honestly haven’t touched the sides of what he has achieved) Josh is humble, kind, passionate, patient and so unbelievably earnest in why he does what he does. Oh, and he and Julie have 4 young children. So yes – I did search for a cape under his apron whilst I was there… and just wait till you see the two dishes he cooks for us. He is phenomenal! You can catch Josh tonight on @bhgaus on @channel7 or @7twoau or you you can catch up anytime on @7plus
Occasionally at work, within minutes of arriving at your shoot – you realise that the person you are lucky enough to interview is a genius. So clever that you are just in awe of how their brain works. Josh Niland is one of those people. The way he thinks about his cooking and approach to seafood boggles your mind. It’s because of that brilliant mind of his and a passion for science and learning…. that he dry ages his fish like a butcher would dry age red meat. It’s why he had taught himself incredibly innovative ways to use approximately 95% of every fish he cooks with – as opposed to the average of about 2/3rds of every fish in Australia that is generally thrown away. He and his wife Julie – who met competing at a cheffing competition at TAFE when they were 18 and 19years respectively, now run the two hatted Saint Peter in Paddington (which was recently the only Australian restaurant named in the Top 100 Restaurants in the world) Petermen in St Leonard’s, The Fish Butchery in Waterloo and is about to move Saint Peter into the roomier Grand National Hotel in Paddington – just around the corner from his current spot. Josh is also a chef partner at a Singaporean restaurant named Fysh. Recently, he became the first Australian to win the coveted James Beard book of the year award with ‘The Fish Butchery’ (which is like winning the Oscar’s of Food). Despite all his success (and I honestly haven’t touched the sides of what he has achieved) Josh is humble, kind, passionate, patient and so unbelievably earnest in why he does what he does. Oh, and he and Julie have 4 young children. So yes – I did search for a cape under his apron whilst I was there… and just wait till you see the two dishes he cooks for us. He is phenomenal! You can catch Josh tonight on @bhgaus on @channel7 or @7twoau or you you can catch up anytime on @7plus
The Olympics and Paralympics aren’t the events with teams representing Australia in France in September. Thanks to finding their passions through TAFE – 33 young apprentices, trainees, and students known as the SKILLAROOS will compete in the 47th International Worldskills Competition in Lyon. It’s set to be the biggest skills competition ever, with over 1,500 Competitors from 75countries set to compete in 59 skills. More than 250,000 visitors are also expected to attend the event, which will run from September 10th to 15th. Worldskills Australia’s participation in the International Competition aims to benchmark Australian skills excellence against global standards. The journey for selection has spanned two years, so make sure you search for Worldskills Australia – www.worldskills.org.au to follow our Skillaroos…. Good Luck to each and every one of them 👏👏👏 #tafe #tafensw #worldskills #worldskillsaustralia #lyon #skillaroos #theresmorethanonewaytogetaneducation
Repost from @bhgaus • Fortitude Valley, an inner-city suburb of Brisbane, is renowned for its nightlife, but it now has a lot to offer during the day as well. So, is “The Valley”, as it’s affectionately known somewhere you’d consider living? Catch this story on Friday at 7pm on @channel7 and @7twoau #viewcomau #fortitudevalley #realestate @petercolquhoun @viewcomau
I’ve been working on an important project for the ‘No Laughing Matter’ podcast (a podcast series on real incest stories that are narrated by well known voices) which will be coming out soon, and the founder of the podcast Tanya Lee mentioned she has this event coming up in Hobart. So, I offered to share the event info. If you, or someone you know are looking for a thought provoking evening on August 6, and a chance to listen to Tanya and Grace Tame speak before this film is played, head to Humantix.com and search for ‘Such A Resounding Silence.’ Tickets are $35. The evening will start at 6:45pm, and finished by 8:45pm and catering is included. #sucharesoundingsilence #gracetame #tanyalee #thecorrileefoundation #hobart #tasmania
