A Thursday dinner that feels more like a Friday. Oh yes, thank you very much.
@txuleta1882 dry-aged Jersey from @emiliosbutchery
Roasted red peppers in olive oil.
Chips, frites, whatever.
Toum+mayo for dipping.
Leaves dressed in vinegar, horseradish Dijon, olive oil, honey, salt and pepper.
A mesclun mix of bits from a weekend in the mountains with friends.
A lovely pie from the sun-filled atrium at @vaguesthouse
Plate of pickles, tin of smoked mackerel and corks on the wall at @frankieandmos .
A couple of hours soaking at @aqua.ignis.blackheath .
Vienetta for five.
A @trunkey_bacon_ roll at the markets.
Nice glass bits at @thecarringtonhotel .
The Lime Bike life chose ME.
Donāt you dare judge a business womanās (@rosehow ) finger-smudged laptop screen. Ever!
@sangbymabasa not at home.
Important business meeting with @lilyfenwicke .
Home to the lasted send of @bonappetitmag on the couch.
@sangbymabasa ās recipe for chilli pork ribs whipped up for lunch today. Piled up alongside steamed rice (always), kimchi (please) and a cucumber and leaf salad with a sesame ginger dressing (forever). Okay, thank you, bye.
Brunch bits and bobs. Avocado with feta, boiled eggs, toasted sourdough, kimchi, cheese plate, herby garlic yoghurt, grapefruit, tomatoes dressed in vinegar and oil, a big pot of coffee and a bigger chinwag agenda.
Back in my little nest. No place like it.
Making ANZAC biccies, kinda like my favourites at @goodwaysdeli
Putting chocolate on them because I am no traditionalist.
A lovely long lunch, blessed by the rainbows and sommerland chook at @annamansfield
Spice potion for soup for a sick friend.
The veggie sand will not ruin me this week.
Potion complete.
Happy birthday @dougie_schofield
Last week doing superhost things and soaking up the most glorious time of the year at @themarlin.currarong .
Passionfruit-drowned yoghurt on the deck.
A welcome letter from Nanna and Pa for all The Marlin guests.
Fish and chips in the sun. Perfect.
Big red door. My favourite welcome.
Afternoon sunning.
Happy hour.
Six-minute eggs, always.
No holiday retreat is complete without a banana tree out back.
And a flowering hibiscus šŗ of course.
Heavenly Greek Trio punching above its weight.
Spread onto lamb kofta kebabs for lunch.
You know what they say about lizards drinking.
High tide at the Rockpool.
Golden hour back at the M.
Might as well then.
Little shrub punching above its weight.
Sublime colours here.
Lover birds.
A seashell pinky beret.
āThe endā courtesy of Freya.
@gem_mer took time out of her busy day of recipe testing, food trend forecasting and martini sipping to chat to us about what makes a good dinner guest, being an anti-host and her tips for a stress free and memorable dinner party.
For the full interview, head to the journal page on our website.
šø: @nik_to
Lebanese bread is my holiday grocery essential. Iām nearing the end of my few days down at @themarlin.currarong and the groceries I bring with me need to work !hard! and flex into many different meals. Lebanese bread can make you a lovely buffalo mozz, @emiliosbutchery ham and rocket piadina (as seen here) but it can also make lamb kofta kebabs, be crisped into chips to dip or make for a swift pizza base. Work smarter, not harder my friends. Be versatile like the Lebanese bread and eat well all week long.
I took a photo of my main pantry (which is actually a linen cupboard) for a little article coming up with the ABC about grocery shopping. I say main pantry as thereās also the on-top-of-the-kitchen-shelf pantry filled with bread flours, white soy, rice, vinegars and anchovies as well as the condiment pantry which has three types of Dijon, six hot sauces, salts, peanut butter and too much honey. Always prepared for a pop-in guest, whip-something-together dinner with friends or the end of the world.
When it comes to egg preparation, boiled is number one for me. The egg in its most pure form, boiled for six, cooled in cold tap water, slicked from its shell then ready to be muddied with a slather of butter on sourdough, heaps of salt and pepper and then, if youāre so lucky, a dousing of Worcestershire sauce. Iād like this every single day with a cup of hot filter and a little bit of morning time to enjoy.
