How special to be part of @adlfashionweek ICONS shoot. Thank you for placing me in such illustrious company and as always, well done @chriskontos_ & @gretlwb_photo for always capturing me at my strongest! Dress @leolin_official Styling @chriskontos_ Photo @gretlwb_photo MU & H – Own
Ready with @leolin_official 🙏🏻 styled by @charmainedepasquale_stylist Wearing Mum’s jade & diamonds 💚 Red carpet with mah homey @sofiaklevin 💕 Congrats @masterchefau @zonfrillo @fooderati @andyallencooks @bensonmarty @hashtagsimon on another Logies win 🥳 Jigging with my sissy🕺🏻 THE END Thanks for having us @tvweeklogiesawards @channel10au @paramountplusau @tvweekmag . Congrats to all the nominees and winners especially @larryemdur & #felixcameron what brilliant, heartfelt speeches 💥♥️🙌
Promise this is the end of the @tvweeklogiesawards spam! But can I just say sharing this with my show sis makes it 💯 more fun? Big thanks to @charmainedepasquale_stylist 👩🎨 @leolin_official 👗 @sofiaklevin for 🎥 #tvweeklogies @masterchefau @channel10au @paramountplusau @10styling @tvweekmag
Magnolia Adventures Part 2. I’ve wanted to try this forever! The robust petals have a subtle ginger perfume & peppery flavour. I’ll post a tasting and recipe to use them in next! PICKLED MAGNOLIAS 4 magnolia buds, halved but not sliced all the way to stem 1 1/2 cups caster sugar 2 cups white or rice wine vinegar 1 tsp salt 1 bird’s eye chilli halved lengthways 2 x 5mm slices ginger, bashed 2-3 pieces of mandarin peel (orange part only) Stir sugar, salt and vinegar together until dissolved. Place the remaining ingredients in a clean glass jar, being careful not to bruise the petals. Submerge entirely in the pickling liquid. It’s ready to eat within a few hours. PS Cute clay pestle thingy is made by my mate @superdoopervioletcooper @violet_cooperrr
Vintage Rhino 😆. He was the kinda guy who would distress cry at the drop of a hat and enjoyed a good rescue. He once whinged for what felt like 5 mins because there was a pencil case in a doorway he wanted to exit and he he didn’t feel like walking either side of it (true story). One of his faves was to climb into a very low garden bed then pretend he couldn’t get out, but this day the boy who cried wolf really did have himself a lil sitch. Miss u my lil haggis the horrible 🖤 #rhinoandtim #scottie #scottiesofinstagram #scottishterrier #scottishterriersofinstagram #dogsofinstagram
If only I could teach him how to fold those clothes but I guess being a full time cute machine will do 😋 💕 #rhinoandtim #scottie #scottiesofinstagram #scotishterrier #scottishterriersofinstagram #dogsofinstagram
How good are doggos, trees & sunsets for making the weight of life dissolve for a few moments? And the song of birds when they return to their nests 🪶💫🌱🕸️ #rhinoandtim #scottie #scottiesofinstagram #wheatenscottie #scottishterrier #scottishterriersofinstagram #dogsofinstagram
I bought this Chinese rug in my 20s & always said I’d flip it at 50 so I could enjoy new colours again in my 2nd act. Also a bit in love with my new elm wood dining table 🌈😊
Poh will always have that contestant-connection 🥰 Stream #MasterChefAU on @10playau
@monkcacao is 🌱 a delicious plant based cacao drink my brother Casper has just launched & I’m so excited for him. This rich, chocolatey goodness contains Cacao Powder, Coconut MCT Oil Powder, Turmeric Powder, Flaxseed Powder, Hempseed Protein Powder, Chia Seed, Celtic Sea Salt & Monk Fruit Sweetener ☕️. Great job bro & nice packaging 😜 Hit the LINK in the @monkcacao BIO to SHOP 🙌🥰💥 Mr Mo mug by my friend @mrbillypotter 🥸 #Ad #collab #monkcacao
🛁 Captain Cutebutt with fresh, fluffy pantaloons – mitts were grub within minutes 🥰. Also, new hoodie with silly human pockets 😚 P.S. Bath was plugged. I wasn’t letting water run down the drain✌️ #rhinoandtim #scottie #scottiesofinstagram #scottishterrier #scottishterriersofinstagram #dogsofinstagram
Finally! MAGNOLIA ADVENTURES PART 3 The pickled magnolias have such similar floral & spice notes to ginger I couldn’t not use it in a rice bowl. Fatty, more robustly flavoured seafoods work best with the intensity of the magnolia. Delish & so fresh for Spring, but also substantial. KOREAN INSPIRED RICE BOWL with PICKLED MAGNOLIAS Feeds 2 2 cups @sunrice medium grain rice 1/3 cup sushi seasoning OR to taste PICKLED MAGNOLIAS or ginger Recipe is 5 reels back in my grid & very quick to make but needs about 3 hours pickling time. SPINACH SALAD (Sigeumchi Namul) 250g baby spinach leaves 1 clove garlic peeled, crushed 2 tsp sesame oil 1 Tbs toasted sesame seeds 1/4 tsp caster sugar 3 tsp light soy sauce TUNA TARTARE 200g freshest tuna, diced 1cm 1 small avocado, peeled, deseeded, diced 1cm 2-3 Tbs finely sliced spring onions 2-3 Tbs finely sliced coriander stem 2-3 tsp sesame seeds 1-2 tsp sesame oil 1 -2 Tbs lemon juice 1-2 Tbs light soy sauce TORCHED SALMON 200g freshest salmon, sliced 5mm Light soy to brush SEARED SCALLOPS 6 large scallops 1 Tbs butter dash of olive oil 1 Tbs lemon juice Salt & black pepper 1/2 cup store bought kimchi (these are daikon style which is sweeter than the wombok kind) 4 packets Korean fried seaweed (from Asian grocer) METHOD Cook rice following packet instructions. Add sushi seasoning & mix well. Dunk the spinach in a bowl of freshly boiled water for a mere couple of seconds. Transfer to a bowl of iced water, agitate to cool down, drain & squeeze to remove all moisture. Return to a bowl & mix well with remaining spinach salad ingredients. To prepare the salmon, lay the pieces slightly overlapping, brush with the soy & torch until you see dark specs appear. For the scallops, combine the butter and oil in a small non-stick frypan over medium- high heat until foaming. Add scallops, season with salt & black pepper & wait until the bottom forms a nice golden brown crust before turning over & cooking almost all the way thru – the residual heat will finish them perfectly. Remove the stalks and centres of 2 magnolias. Divide into 2-3 layered petals & roll into cigars. Divide everything into 2 bowls & serve.
@violet_cooperrr or @superdoopervioletcooper and I studied illustration design together at uni & we haven’t seen one another properly for yonks, like coupla decades yonks! It was splendid to catch up over tea made with her special spouted kettle (which I immediately became obsessed with), homemade banana bread which she sneaked some coconut into (revelation) & then she gave me a tour of her most awesome digs in the hills where she makes many cool things. Yes, I walked away with 2/3 of the drying shelf monsters among many other magical oddities and feel my life has improved since. I believe she might be one of the funnest people I’ve ever met & I’m so happy we’re in touch again. I highly recommend you hit her up for some of her joy giving wares. PS Soz about my lil indoor poo Aunty Violet. I was just so comfy. Love Tim 🐾 💕
This is an ingeniously simple recipe taught to me by an old aunty who still lives in Malaysia and it just happens to be a fantastic way to use up leftover nori sheets & spring roll wrappers. All you need is….. 1-2 eggs, whisked well 1L of any veg based oil 12 nori sheets (Asian section in supermarket) 12 spring roll wrappers, sheets separated (freezer section in supermarket) To make the chips, paint the egg on a spring roll wrapper then press a piece of nori on top. Once all the sheets have been stuck together, line them up tidily & slice into a roughly 4×4 grid. If you’re not confident with a knife, you can use scissors – it’ll just take a bit longer. To deep fry you’ll need a Chinese spider, a wok or medium saucepan, a colander lined with a few sheets of paper towel & a plate for it to sit on to catch the residual oil. To test if the oil is ready I never use a thermometer. Ye olde Asian way is to touch the base of the wok with the tips of wooden chopstick & if a constant flurry of bubbles rise to the surface you’re good. To check more accurately, toss a chip in the oil & if it turns golden in 10-15 seconds it’s ready to go. Any less & it will burn before crisping up. As you drop the chips into the oil make sure the pieces are separated. You can see in the reel that I load up the wok quite a bit but it’s only a good idea if you can work fast because you don’t want the cook time gap between the first chips & last ones to be big or some will be dark while others pale & not crispy. Best oils for frying are rice bran & peanut but any veg based oil is fine, even olive which continues to be controversial even tho I’ve watched all the Nonas in my life use nothing but 🤌 & do so myself. The chips can be stored in an airtight container for a month but good luck not scarfing them immediately, they’re so mooreish! Recipe is from page 37 of my book #whaticookwhennobodyswatching ♥️💕🌈🌱 Vase @violet_cooperrr Bowl @jmtceramicsnz Cover pic @henrytrumble @plumbooks @macmillanaus Top op shopped from my mates @thekangaroosanctuary 🙏🏻💕
Of course I crushed the cinder off my cremated croissant, applied jam & still inhaled it……
Is it Pohdy or Andoh? 🤣 Stream #MasterChefAU on @10playau
The tommies are not happy this year – too much rain & humidity, but I’ll take what I can get! 🍅
#gardening #gardener #homegrown #vegepatch #organic #tomatoes
I’m so bummed our magnolia tasting got cut off in my last post so here’s the full version @savisquishles @gilldinh 😋
One of my favourite signs of spring!!!! @mikeyboyboyboyboy the sorrel hitched a ride with one of the crowns last year 🤓 #asparagus #vegepatch #homegrown #organic #gardener #gardening
Poh in the Pantry > Elf on the Shelf 🫡 Stream #MasterChefAU on @10playau
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Who doesn’t love Magic Mountain.
@pohlingyeow joins @chrissieswan on @thechrissiecast to talk about her unusual childhood and to find out who the hell Sharon is.
Find The ChrissieCast on The Nova Player or wherever you get our podcasts!
There’s very few days in the year that I feel total release and my annual scallywag hangs with @andreursini2000 @surahnsidwho @vporcini is one of them. We yacked our heads off over excellent food & wine and I finally released my sentimental grip on the su filindeu I hauled back from Sardinia too many moons ago. If you’ve never heard of it Google it. Andre told me about what’s considered the rarest pasta in the world in Season 1 of @masterchefau and I was instantly obsessed. As soon as I found out the family law of this skill being passed exclusively from mother to daughter was no longer, I legged it to Sardinia to learn @domuantiga . They found my teacher @annasaba85 who travelled 3 hours to the village of Gergei to coach me and we practised this ancient knowledge for an entire day – one of the most special days in my life. To be able to share the fruits of this experience with @andreursini2000 was one of those hard to believe full circle moments 💫
CHIP ALERT PEEPS! My NEW @redrockdeli_aus flav is out & about – dangerously moorish •Caramelised Miso Glazed Ribs• chippies are waiting on the shelves for you! Enjoy 😋
