Sunday, April 28, 2013

Dotty for NY

So, I'm off tomorrow for a whirlwind trip to New York to celebrate my 30th birthday.

I'm hoping I'll look as glamorous as this on my big day - fingers crossed Kate Spade or JCrew can come up with the goods and deliver a fabulous birthday outfit.

I'll need one for my actual birthday (Friday 3 May, hint hint!) and then one for my party when I get back to the Rads. Oh, and I guess I'll have a Melbourne celebration too, so why not throw in another outfit too?!

Wish me luck!


Thursday, April 25, 2013

By night

I'm still here people! I'm alive, never fear. But totally shattered and tired and exhausted and high on life.

Heading to New York on Monday and haven't even had time to think about it.

Two weeks down in Melbourne and so much has happened. Will go through the deets later but in the meantime, check out my new hometown by night.

She's a pretty gal, hey!?

I think my new house might even be in this picture . . . 

Wednesday, April 10, 2013

Get some pork on your fork

I'm trying to cut back on buying magazines but I just can't walk past Donna Hay in the supermarket.

Her food stylists are masters and I just love how her food looks. Of course, I can never replicate such beauty, but the recipes are just so easy that I'm willing to give it a shot.

I had Ad and Nick over for dinner the other night so that Nick could set up my itunes and iCloud and all the rest of it. I've got no idea what it all means! He has the patience of a saint and fingers crossed has me all sorted when my phone - including all photos and contacts - is deleted from the system when I leave my job.

Scary how much we rely on phones these days!
Anyway, I wanted to do one big final cook up before I pack up my kitchen.

I'm in the mood for comfort food so settled on a pork and lemon ragy with crispy sage. Perfect Sunday night fodder.

It was delish and even the leftovers were good.

pork and lemon ragu with crispy sage
Serves 4-6

1 Tbspn olive oil, plus extra for brushing
1.5kg boneless pork neck, cut into 8 pieces (I had no idea what this was so asked the butcher and he said it was pork scotch fillet)
sea salt and cracked black pepper
1 brown onion, sliced
1 stalk celery, finely chopped
3 cloves garlic, crushed
1 cup (250mL) dry white wine
1 x 400g can cherry tomatoes
1/2 tspn dried chilli flakes
1/4 cup (6ml) lemon juice
2 Tbspns finely grated lemon rind
2 cups (500ml) chicken stock
24 sprigs sage
1/4 cup (60ml) vegetable oil
12 slices rye sourdough bread

  1. Preheat oven to 180. Heat the oil in a large, heavy-based ovenproof saucepan over high heat.
  2. Sprinkle the pork with salt and pepper and cook, in batches, for 3-4 minutes each side or until browned.
  3. Remove from the pan and set aside.
  4. Add the onion, celery and garlic and cook, stirring frequently for 3-4  minutes or until the onion is softened.
  5. Add the wine and cook for 2-3 mins until reduced by half.
  6. Add the cherry tomatoes, chilli, lemon juice, 1 Tbspn lemon rind, stock and half the sage and stir to combine.
  7. Return the pork to the pan and bring to the boil. Cover with a tight-fitting lid and transfer to the oven.
  8. Cook for 2 hours - 2 hours and 30 mins or until tender.
  9. Stir through the remaining lemon rind, set aside and keep warm.
  10. Increase oven temp to 220. Heat the vegetable oil in a small non-stick frying pan over high heat. 
  11. Add the remaining sage leaves and cook for 30 seconds or until crisp. Drain on absorbent paper.
  12. Place the bread on a large baking tray and brush with oil. Bake for 4-5 mins or until toasted.
  13. Serve the pork with the sauce and bread and top with the crispy sage.

Donna Hay - Autumn Winter 2013

(I served mine with mashed potato and used fig and fennel sourdough which was the perfect match for the pork)

Enjoy xxx

Monday, April 8, 2013


On the back of Asher Keddie's win at last night's Logies, I've gone all Offspring mad again.

I just love that show and can't wait to stalk to the locations in Melbourne.

Have you seen the preview for the new season?

What to expect when Nina's expecting . . .

Looks gold as usual!

And didn't Asher look beautiful last night?

Saturday, April 6, 2013

A vision

Feel like treating your eyes to a visionary feast?

Well, head to Black & Spiro's freshly launched website.

It's beyond beautiful.

I've come in to work to tidy up a few things before I leave and I've been here for nearly an hour and still haven't opened any emails or actioned any items on my list. I've been distracted. But do you blame me?

Check it out now and read about it on Anna's blog here.

Friday, April 5, 2013

A day to remember

I'm well on my way to planning THE ultimate day in New York in celebration of my 30th birthday.

It starts with breakfast at Pastis. Booked.

Then I think we'll head to SoHo for a spot of shopping and some NY 'downtime' browsing the streets.

We'll have lunch at Dean & DeLuca (Mum appreciates my obsession with the place after growing up with Felicity) and then I'll spoil myself with a Kate Spade bag that I've wanted for years.

The afternoon could do with a little more activity (suggestions, people?). . . but not too much because then we're booked in to Balthazar for dinner. I am SO excited. Bless Mum, she stayed up late last night to ring internationally and book us in - they only open reservations 30 days before each date so we had to watch our calendars carefully.

It's going to be a day to remember, that's for sure!

Any other suggestions to help ring in this milestone? Perhaps somewhere for a nightcap after dinner? Or pre-dinner drink even?

Wednesday, April 3, 2013

River of Blonde

If I could have any advertising budget, I think I'd want a beer company's.

Love love love this latest effort from Pure Blonde.

It's so simple, engaging and beautiful.

And to think it's for beer!

Isn't the song stunning?!