It was such a pleasure to sit down with internationally renowned speaker, trainer and coach, Josh Phegan, for one of the latest of his ‘Black & White Interviews’.

For the full interview head to @joshphegan or https://joshphegan.com.au/p/bw-georgia-cleary/

Nestled in between Woollahra, Darling Point and Bondi Junction, the diminutive suburb of Edgecliff is made up of only 15 streets, conveniently located just 3km from the CBD.

Nothing seems far from your front door if you live in Edgecliff, with cosmopolitan Double Bay shopping and charming Woollahra café society within a short walk.

We asked one of our current clients for her take on Edgecliff and why she loves this suburb:

Anything that stands out to you when you think of Edgecliff: 

The best places to grab a coffee:

We always grab our take away cappuccino at “The Lab”

The things you like most about living in the area:

Being so close to everything! We are able to walk to Double Bay, Rushcutters Bay, Woollahra and Oxford Street or take a quick trip to the city!

Your favourite shops:

Nic & Co is the best butcher to get steaks…and of course we love the bakery in Edgecliff Centre which has lots of yummy treats for afternoon tea!

Local parks and places you would recommend:

Generally we go to Rushcutters Bay Park, but love that we can walk the kids over to Trumper Park for tennis lessons (Wentworth Tennis)

Nothing could be better than a nourishing home cooked meal now that winter is upon us!  Test this one out on the family and tell me what you think!

Osso Buco in Bianco

2 tablespoons olive oil

4 (1.5kg) beef osso bucco pieces

1 onion, roughly chopped

1 leek, trimmed and roughly chopped

6 cloves garlic, peeled and thinly sliced

4 anchovy fillets

4 stalks celery, roughly chopped

100g flat pancetta, cut into lardons

½ teaspoon dried chilli flakes

500ml dry white wine

1 litre veal stock (or chicken stock)

soft semolina or polenta, to serve

broccoli gremolata

1 small (200g) broccoli, cut into florets

2 cloves garlic, finely chopped

1 tablespoon finely grated lemon rind

1 cup flat leaf parsley, chopped

¼ cup olive oil

Preheat the oven to 150C (300F). Heat the oil in a large heavy based saucepan over medium heat. Add the beef and cook for 2 minutes each side or until well browned. Remove from the pan and set aside. Add the onion, leek, garlic, anchovies, celery, pancetta and chilli flakes and cook for 7 minutes or until the onion and vegetables have softened. Add the white wine, bring to the boil and cook for a further 8 minutes or until slightly reduced. Add the stock and return the beef to the pan. Bring to the boil, cover with the lid and transfer to the oven for 3 hours or until the meat is falling off the bone.

Meanwhile, to make the broccoli gremolata, blanch the broccoli in a pan of boiling water for 1 minute or until just tender. Drain and refresh under cold running water. Place in the bowl of a food processor and pulse until roughly chopped. Combine with the remaining ingredients and season with salt and pepper. Set aside.

Remove the beef from the pan and keep warm. Place the pan over medium heat and bring to the boil. Cook for 10 minutes or until reduced and thickened. Return the beef  to the sauce and serve with soft semolina and the broccoli gremolata.

Serves 4.

Image and Styling: Kirsten Jenkins

After a day of picking Apples and these delicious Chinese Pears, we had an abundance of pears!  I decided to make something a little different!

Hundreds of beautiful pears just waiting to be picked in the Blue Mountains!

Picked pears are super delicious when served with cheese and other pickles.

Pickled Pears

Makes 3 x 450g jars or 1 big one.

500ml apple cider vinegar

800ml water

350g raw caster sugar

2 cinnamon sticks

8 cloves

1 tablespoon coriander seeds

3cm ginger, unpeeled and sliced

1 kg small pears, such as Chinese or Corella, pealed and halved

1 Place all the ingredients apart from the pears in a saucepan over low-medium heat and stir until the sugar dissolves. Increase the heat to high and bring to the boil.

2 Add the pears, reduce the heat to medium and cook the pears for 10 minutes or until the pears are just cooked but still retain a bite.

3 Using a slotted spoon, transfer the pears to a colander and set aside to drain. Increase the heat to high, and boil the syrup for 15-20 minutes or until reduced and slightly thickened.

4 Pack the pears into warm sterilised jars or one big jar and pour over enough hot syrup to cover the pears. Seal and store for 1 week before eating.

Image and Styling: Kirsten Jenkins