to do.

EXPLORE all the trends – from styling to sell, the importance of art, the latest design trends, the iconic feature wall and many other ideas including what’s the latest out there…. This section will help you dress your home, throw new ideas at you and inspire you to experiment with “tried and tested” guidelines that I’m sure will arm you with the best advice to sell your property and enjoy life.


Pork hock, cannellini bean and sauerkraut soup

28.07.20

Pork hock, cannellini bean and sauerkraut soup 

This is the perfect soup to share with family while snuggling up on the couch in this chilly weather! 

1⁄4 cup (60ml) extra virgin olive oil 

40g unsalted butter

3 garlic cloves, thinly sliced

1 brown onion, thinly sliced

2 stalks celery, finely chopped 

1 carrot, trimmed and finely chopped

1⁄4 bunch flat-leaf parsley, finely chopped

1 tbsp each finely chopped rosemary & sage

2 bay leaves

1 (1.2kg) smoked ham hock 

400g tin cherry tomatoes

1 parmesan rind

200g sauerkraut, drained 

400g can cannellini beans, drained 

Heat the oil and butter in a large saucepan over medium heat. Add the garlic, onion, celery, carrot and herbs and cook, stirring occasionally, for 5-6 minutes or until vegetables have softened. Add the ham hock, tomato, parmesan rind, sauerkraut and enough water to cover the hock and bring to the simmer. Reduce the heat to low-medium, cover partially with a lid and simmer for 2 ½ hours. Add the beans and cook for a further 30 minutes or until meat falls easily from the ham hock. Remove the ham hock, taking care of the heat and pick into small chunks. Discard skin and bones. Return the meat to the soup, season with pepper and stir to combine.

Serves 8.

Image and Styling: Kirsten Jenkins

There’s more to Thredbo than snow

29.06.20

 

 

ONE of the best things about Thredbo is of course the snow and all the fun that comes along with that… however there is definitely more to Thredbo than that, as I was reminded on my trip down a few weekends ago for some hiking and relaxation.

 

 

Thredbo’s mountain in summer transforms into the mountain biking and hiking mecca of Australia. Thredbo offers over 34 kilometres of mountain bike trails to enjoy and over 20 different walks and hikes for those looking for an outdoor adventure, experience the stunning scenery of alpine Australia and conquering Australia’s highest peak, Mt Kosciuszko.  Whether it’s a family friendly hike to the top of Mt. Kosciuszko or an advanced day hike across the Australian Main Range, there’s something for every age and ability to enjoy. With tons of glacial lakes, unique flora and fauna and mountains as far as the eye can see, it’s a must do! They also run some group and private guided hikes during the summer time, which are great if you really want to get to know the area better.

 

This time around we did the Dead Horse Gap walk but the ‘Cascade huts’ walk and the walk to Mount Kossie are amazing! (best in November – May).
You can also enjoy informational and art walks that reveal an assortment of history, sculptures, paintings and etchings through Thredbo’s unique village (Click here for more information)
Thredbo summer is not only full of hiking and biking though – there are also plenty of other options such as Tennis, Golf, Flyfishing, Horseriding, Jazz concerts and tons of other activities for the family.
Click here for a full list of fun activities when planning your trip.

 

It truly is a spectacular place for young and old to visit and enjoy the beautiful scenery and fresh air!

Middle Eastern Lamb Salad

29.06.20

Middle Eastern Lamb Salad

“This recipe is inspired by everyone’s favourite food writer; Ottelenghi. When I first encountered the flavours of the middle east as a kid I wondered whether I might have been adopted from there, obviously that was ruled out with my incredible likeness to the rest of my family, but I have spent the rest of my eating life up to this point being pulled to those flavours especially when writing recipes. This is a great dish to put in the middle of the table and share with friends, using pita bread as your eating utensils.”

 

3 garlic cloves, finely chopped

1 tsp smoked paprika

½ tsp chilli flakes

1 tsp ground cumin

1 tsp ground coriander

2 tsps Baharat spice

500g (1 lb 1 oz) lamb neck, finely chopped

¼ cup (60ml) extra-virgin olive oil, extra for drizzling

½ (130g/4 ½ oz) brown onion, thinly sliced

3 (200g/7 oz) silverbeet stems, trimmed, stems and leaves shredded

2 tbsps currants

440g (15 ½ oz) store bought hummus

2 tbsps lemon juice

1 cup flat leaf parsley leaves, chopped

½ cup mint leaves, chopped

½ cup (100g/3 ½ oz) tinned butter beans

2 (40g/1 oz) watermelon radishes, thinly sliced (optional)

 

Place the garlic, paprika, chilli flakes, cumin, coriander, Baharat and lamb in a bowl, season with salt and pepper and toss well to coat. Set aside.

 

Heat 1 tbsp of the oil in a large non-stick frying pan over high heat, cook the lamb, in batches, for 3 minutes or until just browned. Remove from the pan and set aside.

 

Add the remaining oil to the pan, reduce heat to medium-low, cook the onion and chopped silverbeet stems, stirring occasionally, for 16 minutes or until golden brown and softened.

 

Add the silverbeet leaves and currants, cook for a further 4 minutes or until all the liquid has cooked off. Return the lamb back to the pan and stir to combine, until warmed through.

 

Spread the hummus over a serving platter and top with the lamb mixture. Combine the lemon juice, parsley, mint and beans and sprinkle over the top. Drizzle with extra olive oil and top with radish if using. Serve with warm pita bread.

 

Serves 4-6.

Dairy Free Recipe

You can order the full e-book at the following link : Kirsten Jenkins “One Leaf at a Time” 

 

Image and Styling: Kirsten Jenkins

Whole mandarin and white chocolate cake

09.06.20

Whole mandarin and white chocolate cake

We visited the picturesque Wiseman’s Ferry area on the weekend for Mandarin picking at https://fordsfarm.com.au/. As you may know, fruit picking is one of my favourite pastimes and eating and cooking with seasonal fruits seems not only right but everything tastes so much better. The orchard was full of mandarins, lemons, limes and cumquats of which we collected multiple buckets (not only to eat ourselves but also to share with family and friends). The produce was so tasty and the drive and scenery so beautiful. Now what to do with all this fruit – see below for one recipe idea with the mandarins!

 

3 large (600g) seedless mandarins, unpeeled

180g white chocolate, chopped

6 eggs

1 ¾ cup (385g) caster sugar

1 ½ cups (175g) almond meal

½ cup (75g) self-raising flour

Thickened cream, to serve

 

To remove the bitterness form the mandarin peel, place whole mandarins in a saucepan. Cover with cold water. Bring to boil over high heat. Drain and repeat.

Place the mandarins back into pan and cover with water. Bring to boil. Reduce heat to medium-low and simmer for 30-35 minutes or until very tender. Drain, reserving 1 cup (250ml) of the poaching liquid and set aside with the mandarins.

 

Preheat oven to 180°C. Grease and line the base and side of a 22cm round springform pan.

Place the chocolate in a heatproof bowl over a saucepan of simmer water, being careful the bottom of the bowl doesn’t touch the water, until melted. Remove from the heat.

 

Place the cooled mandarins in a food processor and process until smooth. Place the eggs and 1 cup (220g) of sugar in the bowl of an electric mixer fitted with a whisk attachment and whisk for 6-8 minutes or until mixture is pale and doubles in size. Carefully fold through the mandarin puree, almond meal and flour until just combined. Fold through the chocolate and pour into the prepared pan. Bake for 50-60 mins or until a skewer inserted in centre comes out clean.

 

Meanwhile, place the remaining ¾ cup (165g) of caster sugar in a small saucepan with the 1 reserved mandarin water over low heat and stir until the sugar dissolves. Increase heat to high, bring to the boil and cook for 3-4 minutes or until thickens slightly. Pour the syrup over the cake and allow to cool completely before removing from the pan and serving with cream.

 

Serves 6-8.

 

Image and Styling: Kirsten Jenkins