20.3 C
Los Angeles
Saturday, May 25, 2024

A Remarkably Transformed Fitzroy North Family Home!

The history of Maddie and Mike Witter’s Fitzroy North home is a bit of a mystery. Thought to be a classic 1960s house, renovations revealed decorative high ceilings likely from the Victorian era, hidden beneath layers of plaster.

Regardless, when Maddie, Mike and their four children bought the property in 2019, the house was in bad shape. To get the home up to scratch, the whole family moved outside into the property’s self-contained backyard studio while they proceeded to gut the main house.

In just a few months, Maddie and her builder Calibre Built Developments essentially created a new home within the existing house’s footprint. The results are remarkable!

Pushing Against The Status Quo, With Designer Timothy Moore

Dream jobs can be few and far between, especially in the time between finishing your studies, and finding your first paid gig after uni. The pathways are often vague and unclear, especially when it comes to creative careers. The best way to learn is to find someone who has tread the path well before you, and ask them everything you can.

In this instalment of Words from the Wise, recent graduate of Master of Architecture at Monash Art, Design + Architecture Haroula Karapanagiotidis does just that, with director of Sibling Architecture, Timothy Moore. The established architect imparts some refreshing advice about leaning into your enthusiasm, not waiting for permission, and shooting for the stars.

Today is National Pickle Day!

Pucker-inducing pickles provide more than just an extra layer of flavour atop our favourite hamburger, they’re also laden with health benefits.Pucker-inducing pickles provide more than just an extra l

Mushroom Ragú with Creamy Polenta – The Design Files | Australia's most popular design blog.

FOODMushroom Ragú with Creamy Polenta - The Design Files | Australia's most popular design blog.

I love the noticeable changes in seasons, and none more so than the transition from Summer to Autumn. The leaves are turning the most amazing colours and the nights are just chilly enough to pull out my winter woollies. I also adore the food I am drawn to during these Autumnal months – slow-cooked braises, hearty soups and stews. For me, Autumn all about food that satisfies and comforts.

While many Italians, especially in the North, now see polenta as almost a national treasure, it had very humble beginnings. It was initially brought to Italy in the 16th century and was considered peasant food. It was a meal with a purpose – to fill the bellies of hungry Italians. Although still immensely filling, polenta now often takes centre stage on a table, poured onto large wooden boards and paired with rich stews, seafood or artisan salamis and richly flavoured with milk, cream, butter or parmesan. It is comfort food at its best!

I love cooking my polenta in both milk and water, to give it a really creamy texture. Some prefer stock, but I think it overpowers the delicate flavour of the polenta itself. Try and coerce someone else into stirring the polenta for you while you get on to the mushrooms! As it begins to thicken, the polenta stirring becomes an official workout and requires your undivided attention.

Note: Electric stovetop polenta mixers exist for a very good reason. Don’t worry though, polenta has been made for hundreds of years with just a pot and a spoon! You can do it! Also, if you can’t source a variety of different mushrooms for the ragú, the usual button mushrooms will still be amazing!

An amazing variety of Mushrooms! Recipe – Julia Busuttil Nishimura, handmade plates by Jessilla Rogers. Styling – Natalie Turnbull, Photo – Eve Wilson.


Mushroom Ragú with Creamy Polenta ingredients. Recipe – Julia Busuttil Nishimura, handmade plates by Jessilla Rogers. Styling – Natalie Turnbull, Photo – Eve Wilson.


Mushroom Ragú with Creamy Polenta ready to serve. Recipe – Julia Busuttil Nishimura, handmade plates by Jessilla Rogers. Styling – Natalie Turnbull, Photo – Eve Wilson.


Mushroom Ragú with Creamy Polenta. Recipe – Julia Busuttil Nishimura, colourful handmade ceramics by Jessilla Rogers, gold cutlery by Cutipol from Francalia.  Styling – Natalie Turnbull, Photo – Eve Wilson.

Check out our other content

Check out other tags:

Most Popular Articles