Dinner Darling

26/03/2026

ASRC, my new home!

22/03/2026

08/01/2026

I bought a vintage Tupperware jelly mould at a night craft Market in Bright…

anyone got any tips for this m**o?

07/01/2026

Hate to say it but I am ‘shredding for the wedding’…
Sort of, I have a health goal for next year and I’m scared my weight will get in the way.

High protein low calorie Sauce Gribiche on asparagus for lunch

Low cal, 17g protein, nothing processed.

Do people want this recipe? Dose anyone care

05/01/2026

BLOODY LOVE CHRISTMAS DESSERT. It’s a fu***ng delight each year.

Think my off menu dessert would be an Australian Christmas selection.

Can people please tell me what there would be! Like if you could pick anything for dessert what would it be?

05/01/2026

Christmas Day in Australia just hits different… I’ll die on that hill…

04/01/2026

Avocado, Cherry Tomatoes and Salmon Roe Tart.

03/01/2026

Mumma has spoken,

I’m getting into mead.

2026 year of mead.

28/10/2025

Grown up in a world that makes social connection harder and more complicated than ever would be f**kin’ cooked.

Constant online comparison, global uncertainty, and less real-world connection have created the perfect storm for social anxiety, for myself, let alone some of the kids I work with.

I don’t really know what to do about it, but there are two things I want to work on:

• Create safe, pressure-free spaces for real connection (no phones, no judgment).
• Validate their feelings; anxiety isn’t weakness, it’s a response to overwhelm.

Again, I don’t know the answer; but if anyone has tips for working with young people or creating positive work cultures, I’d love to hear them or if you have any resources/ self help books ect.

23/10/2025

Same.

20/10/2025

EVERY RECIPE IN FLAVOUR!

Okay this one was so good.

I’m cooking my way through Ottolenghi’s Flavour and this dirty rice might be one of my favourites so far. It’s kind of like fried rice’s fancy cousin: buttery, nutty, garlicky and full of that black garlic umami.

My version uses 40ml olive oil, 3 cloves garlic, 25g butter, 3 spring onions, 100g pistachios, a tablespoon of black garlic paste, 1½ cups cooked rice and parsley to finish.

Fry the garlic in the oil, take it out, then brown the butter. Add the shallots, pistachios, black garlic and rice in that order, giving each a little time to sizzle before the next. Finish with fresh parsley. Bit of lemon if you have it.

We had it with chicken but honestly it could hold its own.

Also please enjoy the images that show just how over trying to post enough for Ingram I am.