My latest Chefgood delivery just landed ✨
Love the new website experience and menu @chefgood - all the meals still as delicious as ever. I’ve been rotating between Braised Lamb Saag (my own creation), Thai Chicken Stir-Fry and Creamy Chicken & Mushroom Pasta lately. Just 2 minutes in the microwave and it honestly feels like having your own personal chef at home 🤍 #chefgood #ad
Yesterday I got to spend the day with Cobram Estate and it was such a good reminder of how important it is to know where our food comes from.
From the olive groves to the pressing process and finally tasting the oil itself, it was great seeing how much care goes into every bottle. You really can taste the difference when something is fresh and done properly.
We finished with a beautiful long lunch drenched in extra virgin olive oil, good produce, and great conversation. Feeling very grateful for days like this. 🌿
#CobramEstate #FirstHarvest #ad
My quick Chicken Vindaloo 🍗🤤
2 large onions, fine chop
8 cloves of garlic, fine chop
2cm ginger, fine chop
3 tbsp vegetable oil or coconut oil
2 tbsp tamarind paste
1 tsp brown sugar
5 dried red chilies (optional)
1 tsp salt
1 cup water
6 Chicken thighs
5 tbsp Sarah Todd Vindaloo masala (Link in bio)
1/2 cup Goan toddy vinegar or white vinegar
Side Steamed Basmati Rice, yoghurt, coriander
Marinate chicken in oil and half vindaloo spice packet. Grill. Slice
Sauté onions, garlic, ginger in oil on pan. Add vinegar, sugar, salt, water, simmer 20 mins. Add cooked chicken
Pictures speak a thousand words and so does my zesty lemon meringue tart! 📸🍋
Grateful to team up with digiDirect to gift Sare this amazing Sony ZV-1 vlog camera and Sony shooting grip. 💕💕
Ingredients
1 sheet of short crust pastry
6 lemons (juice and zest)
300ml cream
300g caster sugar
6 eggs (3 whole + 3 yolk) save whites for meringue
Method
Line desired baking dish with pastry and bake at 170 for 10-15 minutes. Take out and cool.
In a bowl combine all remaining ingredients and whisk to combine.
Strain into a saucepan to remove zest and gently warm up. Remove from heat once reached 68-70 degrees.
Cool curd for 30 mins then strain into tart shell and bake at 160 for 25 minutes.
Remove from oven and let cool on bench top before topping with Italian meringue and torching.
Enjoy and happy Mother’s Day 💛🍋
#mothersday #sarahtodd #declancleary #ad #lemon
Slipped out for a little afternoon tea at @langhammelbourne (with the lovely @danniiminogue 🤍), then home to make scones for the family from The Langham Afternoon Tea Book.
The fig jam? Fresh figs, sugar, a pinch of salt, a touch of vanilla… let it sit to draw out those beautiful juices, then simmer for 15 minutes until perfectly jammy. Simple, cosy, and a little bit of Langham magic at home ✨
Discover the afternoon tea book at @langhamhotels .
#TheLanghamMelbourne #LanghamHotels #LanghamTastemakers #TheLanghamSignatureAfternoonTea #collab
With the big day getting closer, I’ve found so much inspiration at the @MichaelHillj Bridal Event, from finding the perfect wedding band for Dec to timeless diamond pieces I know I’ll treasure forever.
Between the Style-ish Podcast and The Bridal Journey (their tips are honestly gold), I’m finally starting to feel like everything is coming together for our wedding day ✨
Visit Michael Hill to shop exclusive Diamond Season offers.
#ad #MichaelHill #DiamondSeason
Introducing our May digital cover stars, Sarah Todd and Declan Cleary!💕
In this issue, we speak exclusively to the couple whose love was sparked in the MasterChef Australia: Back To Win kitchen.
Sitting in their Melbourne home, The Weekly were fortunate enough to meet their newborn identical twin girls, Claudia and Charlotte. While their addition to the family is one of immense joy, their traumatic arrival was every parent's worst nightmare.
From meeting your person and blending families to navigating the very real and overwhelming stress of twin pregnancy and birth. You can read our EXCLUSIVE interview with the MasterChef Australia alums in this month's issue of the mag.
Pick up your copy of the May issue for more exclusive interviews, delicious recipes, and Mother's Day celebration ideas.✨
Content Warning: This story features topics such as birth trauma and child mortality, which may be distressing to readers. For crisis support, call Lifeline 24/7 on 13 11 14.
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Credits:
The Australian Women's Weekly Editor: @sophieted
Creative Director: @joshbeggs
Digital Editor: @orlaith_costello
Words: @tiffdunk
Photographer: @lana.landsberry
Stylist: @mattiecronan
Stylist Assistant: @lillyveitch
Hair & Make-up: @juliagreen_makeup
Shoot & Photo Director: @floodles07
Social Media Producer: @jessmparker12
Blue cheese in a fish pie? 🤨🐟🧀 Just trust me on this one 😏
Ingredients (serves 4)
250g cod fillets (or any firm white fish)
250g smoked cod
250g prawns peeled, raw
1 cup milk
1 cup fish or chicken stock
2 garlic cloves, crushed
2 sprigs thyme
1 bay leaf
2 leeks, finely sliced (white + light green parts)
40g butter
2 tbsp plain flour
100g blue cheese, broken into chunks
Salt and pepper, to taste
1 sheet puff pastry
1 egg, beaten for glaze
Gently poach the cod in milk, stock, garlic, thyme and bay leaf until just cooked. Remove and flake into large pieces, reserving the poaching liquid. In a separate pan, cook the leeks in butter until soft, stir in the roux (flour and butter paste), then gradually add the reserved liquid and cream to create a light, silky sauce.
Fold the fish and chunks of blue cheese through the sauce, season to taste, then spoon into a baking dish. Top with puff pastry, brush with egg wash if using, and bake at 200°C for 20–25 minutes until deeply golden. Serve hot.
