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A Colourful, Art-Filled Family Home In Balmain

We’ve been doing everything possible to bring you our usual weekly Wednesday home features on The Design Files this year, but it hasn’t always been easy! With Melbourne’s lockdown restrictions putting a stop to our regular photoshoots for months, we’ve been sourcing new interstate contributors, and even asking a handful of photographers to shoot their own homes! 

Today, we’re dipping into our archives to revisit the renovated Balmain terrace of Sophie Trippe-Smith, entrepreneur Adam Trippe-Smith, their children Emerson and Tatum, and dog Pepper.  We also caught up with Sophie to learn what new art purchases she’s made over the past year, and what’s in store for the near future! 

This Emerging Textile Designer Creates Handcrafted Homewares That Feel Like Future Heirlooms

Megan McNeill’s first job out of uni was at a bed linen brand, where she worked 9-5, while also running her own independent fashion label, Rouda. She put out two collections, all whilst still working her full-time job, so it’s safe to say this Melbourne-based creative was born to be in textiles!

After a stint in London working for a print studio, Megan returned to Australia over a year ago and launched her own textile brand – Trinket Solo – all on her own.

Now, she designs and tufts her collection of rich, textural cushions, rugs and blankets from a warehouse space in Brunswick that she shares with a coterie of fab, women-led creative businesses. Living the dream!

Lisa's Lunches · Roast Cauliflower Salad – The Design Files | Australia's most popular design blog.

A new month means a NEW Tasty Tuesday contributor, and today our very own Lisa Marie Corso steps into the kitchen!

LMC is a seriously multi-talented lass. She’s a hilarious writer and editor. She’s an excellent emailer, event planner and social butterfly. She’s a brilliantly bossy and endlessly efficient office manager. But above all, the girl can COOK. (She is Italian, after all.)

In the TDF offices, Lisa’s lunches have become legendary. This is a girl who ALWAYS has a plan for lunch. She never arrives at work without at least 3 Tupperware containers, from which she will carefully compile a delectable 3-part salad or Instagram-worthy open sandwich, or some other inspired lunchtime feast. She’s been known to eat lunch at 11.00am, and frankly, we can see why. Lisa is the queen of lunch.

Eat more squash

FOODEat more squash

Eat more squash

Incorporate more squash into your meals this winter to up your antioxidant intake.

As the weather cools and our barbecues are once again retired for the season, we turn to stove-top soups and stews and roasted winter veggies to warm our bellies. And what better ingredient to star in these dishes than squash?

Types of squash
Up your antioxidant intake this winter with more squash, such as the five varieties detailed below.

Type

Looks like

Tastes like

Use in

acorn squash

large green acorn, about 6 in (18 cm) in diameter; flesh is a deep yellow or orange

sweet with a nutty flavour

baked with brown sugar or honey; baked, stuffed with a variety of ingredients

banana squash

long oblong shape with light yellow skin and golden flesh; grows quite large so often sold in pieces

sweet yet mild; has high water content

baked, pureed, or steamed, seasoned with fresh herbs; used as a base for soup

butternut squash

long bell shape with pale skin and orange flesh

sweet with a nutty flavour

steamed, boiled, roasted, or baked; incorporated into soups, stews, casseroles, and even baked goods such as muffins

kabocha squash

pumpkin shape with green skin and yellow flesh

rich, sweet flavour

steamed or pureed; baked, stuffed with a variety of ingredients; incorporated into soups or stews; an excellent replacement for pumpkin or sweet potatoes

spaghetti squash

ovular shape with light yellow skin and flesh that when cooked resembles spaghetti strands

mild, neutral flavour

steamed, baked, or boiled, tossed with fresh herbs and butter; used in lieu of pasta, smothered in cream or tomato-based sauces

How to choose squash
Although different varieties of squash vary in appearance, the following tips will ensure you bring home a ripe, healthy squash, regardless of type.

  • choose squash that feels heavy for its size
  • ensure the stem is firm, dry, and free of rot
  • look for squash that has rich, dark colouring
  • avoid squash with shiny skin, which suggests it was picked too early
  • choose those without cuts, bruises, or soft spots

Do you have a favourite way of preparing winter squash? Share it with us!

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