• This is why I cook I’ve been reading Michael Pollan’s latest book: Cooked, A Natural History of Transformation. I’m transfixed. I love it. I’m sure you would too. I’m learning all kinds of wonderful cookery thingerys. Like, salt any meat that’s to be braised or stewed for hours, if not days, before you cook it. Why? Salt obviously draws water more
  • What if you could combine coconut and rice milk in one? I know a stack of you ask me about non-dairy milks that don’t contain sugar, GMOs, phytic acid or other toxins. Which is no mean feat. I struggle to recommend many* and mostly suggest you make your own nut milks (there’s a recipe in my I Quit Sugar book). And, then, from another angle, some of more
  • so, a few things are going to change around here I very much like change. I like growing. I like inventing stuff just to see if other people like it. And I love when things (finally) gel and flow and I can invite people onto my little canoe and we can paddle together. Because, while I’m a calcified lone ranger, I also do like sharing more
  • a glamping roadtrip When we were kids Dad would grab the youngest, blindfold them, spin them once and get them to stab at a map of New South Wales pinned to the wall. Wherever my little brother or sister pointed determined our summer holiday fun. “Rippa! Kids, we’re off camping in….Dubbo!”. Oh, the places we visited. Up to more
  • try this trick: buffering When I was editor of Cosmopolitan my assistant Lucy used to book me out for 15 minutes either side of all my appointments. She did this off her own back. I asked her why one day. “So you have a buffer,” she said. By which she meant, so you have time to go to the more
  • Slow cooked cinnamon beef cheeks with cauliflower cream Gradually, gradually I hope I’m getting you all used to cooking with secondary cuts of meat…yes? The secondary cuts are the ones that can often be discarded because they’re not as fashionable. Which is a waste. The dumb thing is, these secondary cuts – chuck, shanks, cheeks, offal, shin, blade, brisket – taste infinity better more
  • My simple home: what I don’t own I’m going to take a step or two back. And explain the “simple” in the My Simple Home experiment. I’d like to be clear. You’ll notice the series is not called “My Minimalist Home”. Minimalism is a righteous aesthetic, but not always practical. All those ardent minimalists out there can be painful. And their all-in-one more
  • The I Quit Sugar Chocolate Cookbook has landed! Drum rolls and fanfare be silent. The day has come. Yep, the I Quit Sugar Chocolate Cookbook is available today. And thank you for being so patient! My love of chocolate has seen me experiment madly with different densely nutritious and satiating recipe ideas for two years now. It’s not a bad experiment to sign more
  • Minced meat and broccoli stir-fry (and 4 other mince-y tricks) Blogger at The Stone Soup and food scientist Jules Clancy has been in my orbit for a while. She shared some nifty recipes using five ingredients or less here a while back. Recently we shared our love of meat. From a sustainability POV, it uses up perfectly good off-cuts. From a budget POV, it’s cheap. From more
  • I’m an online dater and it changed me There are a few things you learn when you do online dating. You learn about the different faces of humanity’s heaving, aching loneliness. You learn just how lonely you are. You learn about the opposite sex. You learn about how much your ego can take (from the incessant rejections; on most sites you’re alerted to more