Found him. We slump like heavy, laughing snakes onto the hotel bed. 30 years worth of stories pour full speed out of both our mouths. Without announcing, he pulls the elastic out of my ponytail and starts brushing, familiar and unapologetic like a mother. It’s a wildly intimate act to brush someone’s hair, i think to myself. But I let him. He quickly styles a a wig on me then snaps away with his camera like old times. A cheap 30 minute dinner is inhaled down the road and just like that, friendship rekindled. So fun. Jesse, James, whatever your name is, you’re the only one who gets to see me with my hair down because….history matters 🖤 📷 @mrmitsouko
Found him. We slump like heavy, laughing snakes onto the hotel bed. 30 years worth of stories pour full speed out of both our mouths. Without announcing, he pulls the elastic out of my ponytail and starts brushing, familiar and unapologetic like a mother. It’s a wildly intimate act to brush someone’s hair, i think to myself. But I let him. He quickly styles a a wig on me then snaps away with his camera like old times. A cheap 30 minute dinner is inhaled down the road and just like that, friendship rekindled. So fun. Jesse, James, whatever your name is, you’re the only one who gets to see me with my hair down because….history matters 🖤 📷 @mrmitsouko
Found him. We slump like heavy, laughing snakes onto the hotel bed. 30 years worth of stories pour full speed out of both our mouths. Without announcing, he pulls the elastic out of my ponytail and starts brushing, familiar and unapologetic like a mother. It’s a wildly intimate act to brush someone’s hair, i think to myself. But I let him. He quickly styles a a wig on me then snaps away with his camera like old times. A cheap 30 minute dinner is inhaled down the road and just like that, friendship rekindled. So fun. Jesse, James, whatever your name is, you’re the only one who gets to see me with my hair down because….history matters 🖤 📷 @mrmitsouko
Found him. We slump like heavy, laughing snakes onto the hotel bed. 30 years worth of stories pour full speed out of both our mouths. Without announcing, he pulls the elastic out of my ponytail and starts brushing, familiar and unapologetic like a mother. It’s a wildly intimate act to brush someone’s hair, i think to myself. But I let him. He quickly styles a a wig on me then snaps away with his camera like old times. A cheap 30 minute dinner is inhaled down the road and just like that, friendship rekindled. So fun. Jesse, James, whatever your name is, you’re the only one who gets to see me with my hair down because….history matters 🖤 📷 @mrmitsouko
The date is set, here’s your official invitation to #MasterChefAU: Back to Win! 💌 Monday April 28 on @channel10au and 10 Play
Yaarse, I’m still on the kuih train peeps! Of course you can go the more trad colours alternating between pink and white with a final layer of red. This recipe has a higher ratio of tapioca to rice flour than usual giving the kuih great bouncy chew and excellent ‘peelability’ which is of course THE funnest thing about eating this kuih, right? STEAMED KUIH LAPIS | Makes about 30 pieces Tip: Tapioca & rice flour settles to the bottom of batters so always stir well before pouring each layer to steam. 600 ml coconut milk 300 g granulated sugar 1 1/2 tsp vanilla extract 500 ml boiling hot water 360 g tapioca flour 80 g rice flour 3/4 tsp salt Food colouring – for the purple layer I used ube (purple yam) flavouring and for the green I used pandan paste just for fun! METHOD BELOW👇
MALAYSIAN SPIRAL CURRY PUFFS Makes about 12 large pastries Guys, I’ve wanted to show you how to make these for the longest time but the reel took me SOOOO long to edit! Anyhoo, this is an incredibly delicious Malaysian snack I grew up which I swear is worth the trouble. If you want to skip the spiral dough which is actually very easy, buying ready made butter puff or making jaffles with the filling are also excellent options. Ask away in comments for more tips. Good luck! 1L rice bran oil for frying PASTRY OIL DOUGH 180 g plain flour 30 g butter softened 70 g lard OR vegetable shortening WATER DOUGH 250 g plain flour 50 g butter softened ½ tsp salt 1 Tbs sugar 120 ml water FILLING 1/4 cup olive oil 12 sprigs curry leaves stripped from the stem 2 large onions, peeled, 5mm dice 6 heaped Tbs Malaysian or Indian style meat curry powder 500 g chicken breast, diced finely OR course pork mince 200 g sweet potato, peeled 3mm dice 200 g potato, 3mm dice 2 tsp salt OR to taste 2 Tbs sugar 1 tsp chicken stock powder (optional) 4 hard boiled eggs, peeled & quartered (optional)8 METHOD To make the filling combine the oil, curry leaves (follow this -I put these in wrong order in the reel 😬) & onion in a large non-stick frypan then bring to a medium heat. Stir fry until curry leaves are popping & onions are soft. Add the curry powder & stir fry until very fragrant. Add the chicken & cook through before adding both potatoes. Keep stirring until the potatoes are tender. If it’s taking a long time, add a few tablespoons of water, cover & allow to steam for a few minutes then uncover to let water evaporate. Pre steaming the potatoes is another option. Spread on a plate to cool completely before using. METHOD FOR PASTRY PINNED IN COMMENTS BELOW 👇
Think sour, spicy, salty, silken and you have my favourite vegetarian Szechuanese dish. For those who aren’t usually plant based you won’t miss a thing. I aim to please so quick, low effort and wonderful depth of flavour are key proponents here! Also, the dish contains no fish – ‘fish fragrant’ describes a Szechuanese style of sauce which is typically used with fish. FISH FRAGRANT EGGPLANT (feeds 6) 3 cups @sunrice Thai Hom Mali Jasmine Rice 150 ml olive oil 2 large eggplants, cut into 2 x 2 x 6cm batons 4 cloves garlic, peeled 3-4cm ginger, peeled 4 spring onions, finely sliced 1 long red chilli, finely sliced (optional) SAUCE 2 Tbs chilli bean paste (tobanjiang – found in Asian section of supermarkets & Asian grocers) 2 Tbs light soy sauce 2 Tbs Chinkiang vinegar (Chinese black vinegar) 2 Tbs Shaoxin rice wine 1 Tbs cornstarch 2 Tbs water 2 tsp sugar (in reel I use only 1 tsp but 2 is better) Cook rice following packet instructions. Combine all the ‘sauce’ ingredients in a clean glass jar and shake. Pound the ginger and garlic in a mortar & pestle until you have a rough paste. Divide the eggplant into 2 batches. Using 1/3 of the oil, cook 1/2 the eggplant in a non-stick frypan or seasoned wok over a high heat. Use another 1/3 of the oil to cook the remaining eggplant. The eggplant batons should be nicely caramelised on most sides and tender but still hold together. Transfer them to a bowl. Combine the remaining oil with the garlic and ginger and saute over high heat until golden around the edges. Return the eggplant to the frypan. Shake the sauce again before adding to the eggplant. Cook until the sauce simmers and thickens. Stir in most of the spring onions. Transfer to a plate and garnish with remaining spring onions and red chilli if using. Serve immediately with the streamed Jasmine rice. Tip: Pound rather than chop aromats for SPEED! I especially like this method for fibrous ginger which is annoying to grate or chop. #sunrice #pohsricekitchen #ad #ambassador
Bath, post bath, post bath walkies 🎾
Bath, post bath, post bath walkies 🎾
Bath, post bath, post bath walkies 🎾
How incredible – we are in our 17th season on of @masterchefau and so grateful for the 24 courageous souls who have signed up for another chance at holding the trophy. Months of day in day out intensity, highs, lows, sacrifice, resilience and savage creativity. Many have come close, three are third timers who’ve all come 2nd runner up. I look out at all 24 faces and I feel incredibly proud to be part of a legacy that has and will continue to contribute meaningfully to the food dialogue in Australia. Last but not least thank you so much for watching & please be kind to our contestants. They have left established careers and family to entertain you and grow a dream which takes a huge amount of vulnerability. I can’t wait….only 5 minutes till go time!!!! ENJOY!
How incredible – we are in our 17th season on of @masterchefau and so grateful for the 24 courageous souls who have signed up for another chance at holding the trophy. Months of day in day out intensity, highs, lows, sacrifice, resilience and savage creativity. Many have come close, three are third timers who’ve all come 2nd runner up. I look out at all 24 faces and I feel incredibly proud to be part of a legacy that has and will continue to contribute meaningfully to the food dialogue in Australia. Last but not least thank you so much for watching & please be kind to our contestants. They have left established careers and family to entertain you and grow a dream which takes a huge amount of vulnerability. I can’t wait….only 5 minutes till go time!!!! ENJOY!
How incredible – we are in our 17th season on of @masterchefau and so grateful for the 24 courageous souls who have signed up for another chance at holding the trophy. Months of day in day out intensity, highs, lows, sacrifice, resilience and savage creativity. Many have come close, three are third timers who’ve all come 2nd runner up. I look out at all 24 faces and I feel incredibly proud to be part of a legacy that has and will continue to contribute meaningfully to the food dialogue in Australia. Last but not least thank you so much for watching & please be kind to our contestants. They have left established careers and family to entertain you and grow a dream which takes a huge amount of vulnerability. I can’t wait….only 5 minutes till go time!!!! ENJOY!
Sad to say goodbye to Summer & so grateful we got a decent one! 👙🌞🌼🍑
The roses are growing in giant clusters this year and I’m not complaining 🌱♥️ Tim likes them too 🥰
The roses are growing in giant clusters this year and I’m not complaining 🌱♥️ Tim likes them too 🥰
It was Aunty Kim, Teena & Hayley’s Birthday & a Hummingbird Cake was in order. It’s one of the easiest cakes to make using what I call a bung in & mix method – no fancy technique required. Hummingbird Cake has its origins in 1960’s Jamaica where it’s also known as the Doctor Bird Cake but @_jamface_ a sweet customer once mistakenly asked for a slice of Humanbird Cake so that’s what we affectionately call it back of house. Substantial, moist and singing with tropical flavour – bananas, pineapple, coconut, walnuts and lime cream cheese frosting, it’s an absolute crowd pleaser. CAKE 440 g tinned crushed pineapple, juice squeezed out & reserved 250 -300 g toasted walnuts or pecans, roughly chopped A 3 cups plain flour 1 tsp bicarbonate of soda 2 tsp baking powder 1 1/2 cups firmly packed brown sugar 1½ tsp ground cinnamon 1/4 tsp ground ginger 1 tsp salt B 3 large eggs 1 cup vegetable oil 1½ teaspoons vanilla essence C 4 medium bananas, diced 1cm 1/2 cup dried shredded or dessicated coconut FROSTING 400g cream cheese, softened 100 g butter, softened 1 1/2 cups icing sugar mixture 1 tsp vanilla extract 1/4 cup lime or lemon juice zest Simmer pineapple juice until reduced by 1/2. Cool & set aside. Line the bottom of 3 x round 20cm diameter cake tins with baking paper. Grease & flour the sides. Preheat oven to 170*C FF. To make the cake batter combine A in a large bowl and whisk together. Squash any lumps of brown sugar then whisk in B cooled 🍍 juice until just smooth. Add C drained 🍍, 100 g of the toasted nuts & fold with a spatula to combine. Divide evenly into prepared cake tins & bake for 15-20 mins or until the centre springs back when gently pressed or an inserted skewer comes out clean. Unmould & cool completely before assembling. To make the frosting combine the cream cheese, butter, icing sugar & vanilla in a stand mixer bowl with a whisk attachment & whisk until smooth. Add lime juice & zest & whisk until combined. To assemble spread only 5mm of the frosting between the layers then use the remaining to cover the outside of the cake. Press the remaining nuts to the side. Decorate with edible flowers. Enjoy ♥️
Soooo this happened in Feb…..After several netting nervous breakdowns, gallons of water poured into the ground & waiting with bated breathe for the right moment, the 2025 Casa da Chaos peach harvest finally arrived. I wanted it to look like a lifestyle wet dream but instead you get to watch me cracking the shits about rodents and poorly timed work trips during scorching Adelaide weather which made 1/2 the crop drop. HOWEVER, I do love how these situations intensify my admiration for our farmers and serve as a humble reminder that we are never really in control, because nature is QUEEEEEEEN 👑🦜🐭🌱🍑
Eating with the seasons is one of the greatest joys of shopping @adelfarmmarket and as per usual there are plenty of goodies on offer this weekend. The Food Forest is in the middle of their Jujube (Chinese date) harvest, and this Sunday, they’ll have plenty of these sweet, nutrient-packed fruits in all shapes and sizes! They also only recently finished harvesting new seasons pistachios which will absolutely revolutionise what you think fresh pistachios should taste like, so please make a point of visiting their stall on Sunday.
“Edge Of Life” is a powerful film by my friend Lynette Walworth. It’s releasing this Thursday 13th Nov Australia wide with a Live Q & A after the screening to be streamed into cinemas across the country. The link for this and all info about the film is in my stories 🦋. For many participating cinemas this will be a one off screening so PLEASE GO! I was lucky enough to catch it @adlfilmfest a few weeks ago then had the chance to meet @wallworthy1 & Shaman Muka and know I will be forever affected…. Blake Howard has written beautifully about the film below…. In Edge of Life, Lynette Wallworth stands just outside the frame, her silence becoming a kind of faith. The film follows Drs. Marg Ross and Justin Dwyer, Australian palliative-care specialists who journey to Brazil to meet Muka, a shaman whose practice with psilocybin offers not so much a cure as a confrontation. What Wallworth captures is less a documentary about death than a séance for the living—an attempt to restore the communal and the sacred to medicine’s antiseptic corridors. Muka is the film’s axis, his presence as electric as it is ineffable. Through him, we watch physicians and patients shed the decorum of science and face the enormity of loss, not as data but as experience. When a widower undertakes the same ritual that once steadied his dying wife, grief becomes less an ailment than a condition of belonging. Wallworth’s camera doesn’t interpret; it bears witness. Her restraint allows the film to breathe, to let transcendence unfold in the tremor of a hand, the quiet after a chant, the calm that follows a revelation. In a culture that medicalises every threshold, Edge of Life insists that dying is not an aberration but a rhythm within life’s score. Watching it, one feels both devastated and soothed—as if the film itself were guiding us through the ceremony, urging us to look directly at what we most avoid. The great lie, it suggests, is that we ever “get over” death. The truth, tender and terrifying, is that we live beside it. @kismetmovies
What an electrifying night watching my wildly talented friends @ausballet perform John Neumeier’s provocative work, “Nijinski” – mesmerising from beginning to end & so deeply moving. If you missed it in Melbourne, please go and catch it at the Opera House – the Sydney season goes until 22 April. It will be one of the most riveting live performances you’ll ever experience and I couldn’t think of anyone more perfect to have shared this with than you @estelle.m.creative ♥️
We’re always getting rid of dust, but in the right light it holds a certain magic… connecting us to the passage of time – the particles are a whittling, dispersion, end state returning to nature. It’s what enshrouds a relic waiting to be rediscovered and as soon as a child is able to absorb a story we tell them it’s the stuff from which fairies emerge….🕸️💫
