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Thursday, May 30, 2024

The Colourful Melbourne Home Of Two Art & Design Aficionados!

The home of two Melbourne vintage design legends, Eddy Opmanis and photographer Eryca Green, is exactly what you’d expect – in the best way possible. As the owners of the much loved store Smith Street Bazaar, the couple spend their lives on a constant treasure hunt for unique homewares and furniture pieces, which is reflected in every corner of their Brunswick home.

This house is actually the home Eddy grew up in. It was originally owned by Eddy’s grandmother, then his parents, before Eddy returned here 10 years ago. A couple of renovations later, the house remains an ever evolving space, but with a consistently creative atmosphere!

This Revitalised Motel With Old Hollywood Vibes Is Byron Bay's Newest Design Destination

The Sunseeker on Bundjalung country (Northern Coastal NSW) is exactly as its name suggests: a haven for those chasing sunshine, sand and surf. Basically… all those Byron vibes!

New owners Jess and Dave Frid recruited an all-star creative dream team to give the tired ‘80s motel a serious spritz, and fill the retro interiors with the best of the best local makers. Replete with jagged flagstone floors and pieces from every notable creative in the Northern Rivers, this design-led new accommodation is a reflection of its truly iconic location.

Despite some ongoing restrictions on inter-state travel, The Sunseeker just officially opened for business… so if you’ve been building up a wishlist of dream travel destinations, we recommend bumping this to the top of the list!

Plant Mama’s Plant Haven!

Jenna Holmes has an Instagram account that is very easy to fall into… so many plants, so much dreamy greenery!

We first visited the plant designer and founder/creative director of Plant Mama last year in her previous rental home in Richmond only weeks before it was knocked down. (We know… so sad!). Cut to 2019, and Plant Mama has seriously upped the ante in this expansive new Collingwood home-cum-workspace, located on what she calls ‘The Friendship Strip’!

A Fine Holiday Feast

FOODA Fine Holiday Feast

A Fine Holiday Feast

The much anticipated turkey feast is the pinnacle of holiday celebrations. The ritual of preparing and eating our favourite foods makes this meal so special.

The much anticipated turkey feast is the pinnacle of holiday celebrations. The ritual of preparing and eating our favourite foods  makes this meal so special.

Yet the traditional turkey dinner can be overly uniform in colour (too much beige!), and all the dishes share a similar softness in texture.

While you can’t really mess with the turkey, updating the sides is well within your rights!

Keep the traditionalist happy and don’t completely overhaul the menu. Add a fresh modern spin to the ingredients with bright notes of citrus, tangy mustard, and piles of vibrant green herbs. Keep veggies tender-crisp to the bite, and ditch the usual butter for zesty vinaigrette.

Most importantly, don’t forget to clink glasses and raise a toast to happiness and good health.

Recipes

  • Brussels Sprouts, Beans, and Red Pepper
  • Dijon-laced Mashed Potatoes and Parsnip
  • Braised Cabbage and Beets
  • Lemon, Pine Nut, and Bread Stuffing
  • Cranberry Meringue Pie

Let’s talk turkey

The big bird is the centrepiece of the holiday table, so choosing a turkey is a serious purchase. With so many different labels and types out there, it’s good to know what’s available and how to treat it. No matter what type of bird you buy, choose organic, where possible, and select one that’s big enough to feed the crowd and ensure leftovers. A good rule of thumb is to allow 3/4 lb (340 g) per person.

Fresh turkeys
Fresh turkeys are untreated with solutions and have never been chilled below 26 F (-3 C). Since they’ve never been frozen, the texture of the meat stays firm, yet moist and tender.

Heritage turkeys
Purebred birds produce a stronger, gamier flavour. They are smaller in size and leaner than regular farm-raised turkeys.

Organic turkeys
Hormone-free turkeys have been raised on organic feed that doesn’t contain animal byproducts. Available fresh and frozen.

Kosher turkeys
Antibiotic-free turkeys are allowed to roam freely and are usually grain fed. Birds are processed under rabbinical supervision and often treated with salt brine, keeping meat moist during roasting.

Defrosting your turkey
If your turkey is frozen, thaw before roasting. Defrost in the refrigerator, allowing about 1 day per 5 pounds, or submerge in cold water for 30 minutes per pound, changing water every 30 minutes.

Cooking your turkey
To ensure your turkey is cooked, it’s best to use a thermometer. Insert an instant-read thermometer in thigh (be sure not to touch bone). It should read 180 F (82 C). Also check the stuffing: insert thermometer into centre of stuffing; it should read 165 F (74 C).

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