Fennel is a vegetable in the carrot family which is perfect for salads; it has a slight aniseed flavour which is very subtle and palate cleansing.
I had this pleasingly crunchy salad on it’s own while Ant had some oven baked chicken alongside. I think it would also go really well with Atlantic salmon. It has quite sweet, fresh flavours alongside some mild bitterness from the parsley and savouriness from shaved Parmesan.
I found some random photos of celebs this week. Check out Robin Williams below as a lad! It broke my heart into a million tiny pieces seeing him so young and cheeky. Also, 15 year old Judd Apatow with Jerry Seinfeld (!) – history made eh?
Have a great weekend all.
All photos via: this is not porn
If you have a chance, check out this brilliant British documentary (I caught the last half of it recently and would love to see the whole thing if I can get a hold of it).
Packed with iconic music, images and social and political events throughout London’s diverse and fascinating history, it looks at the people from all walks of life who’ve made London the wonderful city it is. There’s even a playlist!
Images and video from: the documentary London – The Modern Babylon, UK, 2012, Julien Temple
I know, I know, I posted a granola recipe a couple of weeks back but have I ever said on here how much I love salted pistachios? I’m a little bit obsessed actually. Give me a big bowl of dry roasted, salted pistachios and I’ll sit on the lounge happily shelling and eating them like a squirrel.
So anyway, because we all love salty/sweet things now, I thought it would be ace to add some salted pistachios to raw muesli with honey and dried figs, which are basically meant for each other. This is also a convenient, fast breakfast because you only need a splash of milk basically, however like most mueslis/granolas, Greek yoghurt and fresh fruit are always a good idea.
And don’t worry, it’s not salty as such (that would be weird!), the pistachios merely add a lovely contrast to the sweet, chewy fruit and honey.
Some more photos from GOMA a while back of Indigenous Australian Art and a Japanese exhibition of art after 1989.
I don’t do Instagram but if I did, I’d definitely be following Giulia, a talented artist from Italy who’s recently been spotted creating wonderfully intricate art from food and coffee. Check out her creations on this page and go to Giulia’s Instagram for more loveliness.
My name is Giulia Bernardelli and I am 28 years old. I live in Mantua, a small city in the north of Italy. I have always been interested in arts: I grew up in my dad’s bookshop and art gallery, I studied at the Academy of Fine Arts in Bologna and I am currently employed at a museum, where I work on projects for children.
I have always been fascinated by colours, compositions, details, and through practice I have acquired good manual skills. Everything that I needed was around me, if I looked carefully: I decided to replace the paint brush with what nature offered, such as leaves, fruit skins, food. All these elements feature different colours and textures. I never plan my creations in advance, I simply follow my instinct, based on the actions I perform. For instance, when I drink coffee I start thinking of the nuances it would create if I dropped it on the table. At breakfast, I imagine a cat’s paws treading on jam and leaving footprints.
I started using coffee by chance, less than a year ago, I accidentally knocked over a cup of coffee and suddenly appeared a new world, made of beautiful shades, one different from the other. In my photos I try to catch the magic of a moment, as if the coffee created a story by toppling. I love spontaneity, the ephemeral, the magic.
Most of my creations are temporary: they are eaten and they therefore disappear. This is an essential feature of my work. After I create an artwork, I take a picture, and this becomes the perfect end result. This is how the artwork is captured at its best, in the moment of final wonder.
What I do is nothing but the product of a game, a curious look, a constant exploration. Creativity belongs to those who are able to show it and to make it an enriching and joyful way of life.
I first started sharing my creations on Instagram(@bernulia) and I received positive feedback. This is where it all started, by sharing images.
All images and artwork belong to and used with kind permission from: Giulia Bernardelli
I love me a chicken salad, it’s the one thing I make or order from cafes quite regularly.
This one is a little different though; spicy roast chickpeas give the salad a lovely crunch and flavour. The crisp salad, herbs, flavoursome chicken pieces with a bit of parmesan made this a lovely lunch last week. I stuffed some of my salad between 2 toasted pieces of buttered seed and oat bread and it was delicious.
I haven’t made cocktails in absolutely ages I realised the other day. So I bought a heap of grapefruit and oranges and whipped up a fresh, zesty, ruby grapefruit orange cocktail packed with citrus flavour. And you could make this with any other white spirits; Bacardi or gin for example.
This seemingly utopian communal society I spotted via Messy Nessy Chic recently, came about from an actual hippie commune in Denmark in the early 1970s. It has quite a history and immediately brought to mind Nimbin, northern NSW, near where I grew up and it also made me think of my mum’s sister’s family and the commune they lived on in Petaluma, California, when I was little.
Part social experiment, part commune and part fairy tale, Christiania’s gotten quite a bit of press in the last few years and it looks like a very creative, interesting place.
I whipped up a deliciously spicy, crunchy, cold weather inspired toasted muesli a while back, just from ingredients I had on hand.
It’s not full-on ginger in flavour, just enough to give a sweet, warm flavour however if you’re a real ginger fan, add a bit more fresh or ground ginger to the recipe. This is nice with or without the dried apricots and you can always leave them out, but I do love the warm sweetness of them with the ginger.
Brilliant for a wholesome breakfast or sprinkled over fruit for a quick crumble.