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Thursday, May 30, 2024

A Spectacular Northern Rivers Home Built By The Whole Family!

After raising their children in Western Australia, Jane and David Fewson packed up their lives to travel Australia, and fell in love with the NSW Northern Rivers region. In 2014 they found a dilapidated 1970s house on a macadamia farm in a small town near Tintenbar, on Nyangbul land, 30 minutes south-west of Byron Bay. 

The couple have since completed extensive renovations to the house, and added an Airbnb rental (with a second in progress), alongside their daughter Hannah and a team of local craftspeople. Together, they have totally transformed the property into a serene, expansive family home that currently houses Jane and David, Hannah and her fiancé James Grant, and their 18-month-old daughter Purslane (Pursy). The young couple is currently renovating their own home – yep, on the same property!

Two houses, two Airbnbs, and three generations = one very special home for this family.

CABN Off-The-Grid Holiday Cabins

Do you dream of stepping away from your computer and living off grid in the bush… but know deep down that you would only last a week before craving a return to wine bars, flat whites and wifi? CABN might be the weekend escape for you.

Take an off-grid break, immerse yourself in a minimal Japanese/Scandi inspired cabin, only 1.5 hours out of Sydney in the stunning Kangaroo Valley.

Flower Farm Collective – The Design Files | Australia's most popular design blog.

As you probably know, TDF is a tiny team, but we are so lucky to have a wonderful network of contributors from across Australia that help us to bring you coverage of creative happenings from outside our Melbourne base. Today we’re excited to welcome writer Karen Locke and photographer Honey Atkinson of Will Work For Food to the fold.

Each month, the duo will be travelling to rural and regional areas across the country to bring you insights into the lives of those living sustainably, on and from the land.

Today Karen and Honey visit the Hunter Region of New South Wales, where they meet Vanessa Garcia and Dominique Northam of The Flower Farm Collective.

It's a Wrap

FOODIt's a Wrap

It\'s a Wrap

If you didn\’t know already, baking paper is a lean, mean, cooking machine.

If you didn\’t know already, baking paper is a lean, mean, cooking machine. And if you\’ve never tried it before, you\’re in for a delicious treat!

Cooking fish, poultry, veggies, and other delights in baking paper can elevate simply prepared foods to an entirely new level. THe packets seal in nutrients often lost with more destructive cooking methods such as boiling and frying. And no expensive ovenware required.

This is one cooking method that should not be kept under wraps.

Baking paper pointers

Oven only
Baking paper is safe for baking up to 230 C, but never put it under the grill or use it on the barbecue or campfire; and don\’t substitute wax paper for baking paper when steaming.

Choose the right meats
Best for faster-cooking meats, choose chicken breasts instead of bone-in thighs, and salmon filets over salmon steaks.

Assembly required
When layering ingredients on the baking paper, place fish, poultry, and other meats on the bottom, as they will take the longest to cook. Faster-cooking vegetables, herbs, and fruits should be placed on top of meats.

Add moisture
If an item doesn\’t have a lot of natural moisture, such as potatoes, carrots and parsnips, add other foods with high moisture content such as spinach or tomatoes. A splash of liquid to create steam within the packet can help as well.

Mind the size
Cut accompanying items into sizes that will cook in the same amount of time as the main ingredient. Potatoes or other root vegies with a tender fish fillet such as bream, for instance, should be sliced thinly so everything will be done at once.

Serve with style
Let packets rest for five minutes before slicing into them. To serve, use a very sharp knife to cut an X in the top of each packet. With the knife, lift the cut edges slightly and slowly to avoid steam burn.

Prep guide

Bajung paper is a heavy, nonstick white paper that can be found alongside the aluminum foil and wax paper in most supermarkets.

Step 1
Cut your baking paper into individual 50 to 65 cm long pieces. Fold in half crosswise so that a crease runs down the middle.

Step 2
Create a paper heart by drawing a half heart, with the centre of the heart on the fold line, then cut out the shape.

Step 3
Open the heart and layer the ingredients on one half of the sheet close to the centre fold, leaving least a 2.5 cm border around the edges for folding.

Step 4
Starting at the top of the heart, fold the edges of parchment together, sealing the edges with tight, 0.7 cm folds. Twist the end tip of the packet to secure the ingredients and tuck it underneath.

Step 5
Place packets on a baking sheet and cook.


  • Chicken with Mustard Sauce and Asparagus
  • Mushrooms with Wild Rice Cashew Sauce
  • Fish with Fennel and Asparagus
  • Fruity Coconut Salad

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