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Sunday, July 14, 2024

Brian and Trish Perkins – The Design Files | Australia's most popular design blog.

Today our gardens columnist Georgina Reid shares with us another beautifully considered Melbourne garden.

Drawing on the mid century aesthetic of his clients’ home, landscape designer Cameron Paterson of  Grounded Gardens has created a relaxed, low maintenance garden which owners Brian and Trish Perkins adore.

A Day In The Life Of Media Powerhouse And Ultimate Creative Slashie, Sophia Athas

For everyone out there that has ever underestimated the smarts and hustle it takes to make great internet content, we give you Sophia Athas. The UTS graduate spent her Law and Communications lectures editing videos on her laptop for her personal blog, Hatrik, before expanding it to a fully fledged business in her third year of uni. From there, she did years of unpaid work – building up a following and putting the money she made back into the business, before finally launching Hatrik House: a fully fledged creative agency.

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The self-taught entrepreneur, tastemaker and ultimate creative slashie talks about what it takes to push your side hustle into an über cool millennial marketing business, how to be a good boss, and how she keeps her finger on the pulse.

Meatless Monday: Tofu Cabbage Rolls

Despite cabbage’s involvement in a variety of traditional dishes as well as its many health benefits, it doesn’t get the credit it deserves.Despite cabbage’s instrumental involvement in a variety of t

Pork and Cabbage Gyoza – The Design Files | Australia's most popular design blog.

FOODPork and Cabbage Gyoza - The Design Files | Australia's most popular design blog.

Method

For the dipping sauce, pour the soy and vinegar into a small bowl and mix to combine. Add a pinch of the chilli powder and set aside. Note: The amounts given are for one serve, so if serving two or three people, just double or triple the recipe.

For the gyoza, toss the cabbage in a colander with 2 teaspoons of salt and leave to drain for 15 minutes. Squeeze the salted cabbage to drain excess liquid. Combine cabbage and all other gyoza ingredients, except for the skins and vegetable oil, in a large bowl and mix well with your hands or a spoon. You really want to mix this well to make sure the ingredients are well incorporated into the mince.

To assemble the gyoza, have everything ready to go! The room temperature gyoza skins, the filling, a plate or board lined with glad wrap so they don’t stick, and also a small bowl of water to help seal the gyoza.

Hold the gyoza skin in one hand and place a tablespoon of the mixture in the centre of the gyoza skin. Paint the entire edge of the gyoza skin with water and slightly envelope the mixture, as if you were holding a taco. Using both hands, pinch the gyoza edges together and make a small crimp. Continue all the way along until the gyoza is completely sealed. Repeat with remaining gyoza skins and mixture.

In a large, heavy based fry pan, heat the oil over a med-high heat and add the gyoza in a single layer, fairly tightly packed and flat side down. Cook until crispy and golden on the base of the gyoza (approx. 3 minutes). Add 200ml of water to the base of the pan and cover to steam the gyoza. Cook until the liquid has completely evaporated and the gyoza are cooked through. (approximately 7 minutes). Be careful when adding the water as it will bubble and spit as soon as it hits the hot oil.

Serve gyoza hot with the dipping sauce.

Pork and cabbage gyoza.  Arita Japan Palace Plate from Minami.  Recipe – Julia Busuttil Nishimura & Norihiko Nishimura, Styling – Lucy Feagins, styling assistant – Nat Turnbull, photo – Eve Wilson.


Pork and cabbage gyoza ingredients. Recipe – Julia Busuttil Nishimura & Norihiko Nishimura, Styling – Lucy Feagins, styling assistant – Nat Turnbull, photo – Eve Wilson.


Nori demonstrates gyoza wrapping!  Arita Japan Palace Plate from Minami.  Recipe – Julia Busuttil Nishimura & Norihiko Nishimura, Styling – Lucy Feagins, styling assistant – Nat Turnbull, photo – Eve Wilson.

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