The "Get Busy Living" Edition (Our Way)
Cook for Tomorrow, Eat for Today, Backseat Banter Crowns a Food King, My Sartorial Colour Styling (Without Buying!) and Why "get busy living" is today's Motto.
Substack #18
Get Busy Living.
Busy swimming. Busy eating. Just - get busy.
On Our Table & On The Radar
The Way We Cook
At home - cheap. Really! Smart. Seasonal, you know it.
Set the Table
This week: Orecchiette Vongole fresh from Sydney Fish Markets, a family favourite and served in the pan. One rule: don’t steal all the pippies.
We also tried Sheftalies, Cypriot BBQ meatballs, grilled and loaded with homemade tzatziki. We liked them, find them here.
And tonight? I pulled a portion of my delicious vegetable layered lasagne from the freezer - that’s a bitch to make - and I’m so excited to have that for dinner. Recipe here
So tonight, I’ve got a good, healthy dinner to look forward to because past, energetic me made eight serves, not one. Fuck, I love myself for that.
Bulk cook - always.
Hot To Trot
This is where I send you around Sydney to what’s hot, this section usually starts with “for the tart around town” but not this time.
Roselands Shopping Centre - yes, I promise. Rosie’s! No more raindrop fountain where I used to dance with Disney as a kid, but this place is alive & pumping and feels more like a European marketplace than a mall.
Today? Three punnets of raspberries for $3. Bargain, you just need to know where to shop.
Thanks for reading this far please ❤️ hit the heart - it helps others discover me and I’d be super grateful.
Car Conversations — The King of Souvla
(A "souvla" in Greek refers to a long skewer, or spit, used for roasting meat over a charcoal grill)
I’m riding passenger with James, happily eating the famous Granola with yoghurt & cinnamon from Ham - Cronulla. Delicious, everyone loves it – did you know, it started with Boel (Harry's wife) making it as a crumble?
Our destination today is Ramsgate Organic Markets. Our bounty for home: Caraway & Rye bread, Mungalli yoghurt, & mushrooms for Mother's Day breakfast.
Then, a brilliant idea struck. James was a captive audience, seatbelt and all! Time for a "Car Conversation." This week, we're talking about our visit to Olympic Meats in Marrickville, and in particular, the owner, Tim – the undisputed souvla king.
Here’s what James had to say, straight from the car. (Okay, our interview skills need work, but you get the idea.)
Me: I'm not asking for a review here, but I just wanted to share a quick thought about Olympus, I always accidently say that, it’s Olympic Meats, especially Tim.
James: I just thought it was authentic and original, all in one go.
He’s always had a passion for food, worked in so many places to build this brand – butchers, bakers, the lot. He’s really just taken the meat thing back to his roots.
Me: You mentioned earlier that you think he's the king of the souvlaki...
James: Oh, he is the king of the souvla.
Me: What makes you say that?
James: Well, his papa used to be. I follow him on Instagram - I watch the fucker. He’s the king of barbecued fucking meats on a rod. Trust me, follow him on Insta and you’ll see why. The man lives and breathes souvla, it’s in his blood. His papa, his granddad, he was the king of them all.
Me: How do you know him?
James: Through Kyle Bay, the family would eat at Peacock Trattoria, he went to Trinity Grammar with the boys (our boys, different years). And he worked for me for a bit too. But we were just going too hard at the time for him.
The amount of food we were knocking out - Jesus Christ.
He’s such a nice guy. We’re not close, but I’ve always followed him.
“Well, it's like all the different jobs and experiences he's had over the last five to seven years have kind of led him to this point with Olympic Meats. It’s really beautiful to see the flowers coming out of all of his work coming to fruition.”
WHAT I ACTUALLY WORE
Not really into the Met Gala this year, I’m into my pyjamas instead.
Don’t get my wrong I love fashion and I’m probably just a jealous bitch anyway. And really? If Thom Browne were dressing me, I’d be singing a very different tune.
What I am loving right now is colour combos.
A few weeks ago I pinned this image (left) and yesterday, I built an outfit around it.
I didn’t quite nail the silhouette, but I worked with what I had.
And speaking of outfits... let’s talk robes aka dressing gowns. They have a bad wrap, sorry the pun, but these are uber cool.
About five years ago, James had the genius idea to buy all the kids and I our own OAS robe from this very chic Swedish brand. Think black and gold octopus print, blazing Sunday sunbursts, a damn good leopard. Honestly, they looked amazing I thought it was such a cool idea.
The kids thought they were the shittest present ever, still do.
Meanwhile, I’ve worn mine every day since. I love it. I have the leopard print. It’s good.
Take a look for yourself OAS
LET’S DRESS BROCCOLINI INSTEAD
During the week I BBQ & charred greens - broccolini and I didn’t realise so many people had never tried it before. Give it a go.
BBQ Charred Broccolini - THREE WAYS
First Up:
Blanch broccolini for 30 seconds
BBQ on a hot grill, moving around until charred
Version 1: Keeps It Classic
Season with: • Flaky sea salt • Extra virgin olive oil • Fresh lemon squeeze
Version 2: Parmesan Finish
Season as above, then add: • Shaved parmesan or pecorino cheese
“I think greens and cheese are lovely together, and that charred flavour with lemon just lifts it”
Version 3
A real dish, straight from James’ Peacock Trattoria days, he used to serve it like a steak. Intrigued?
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