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Lately I’ve been thinking a lot about investing in a singing bowl. Made of hand-hammered metal, it produces resonant, soothing tones when struck and circled around the rim. I’m curious to connect with its relaxing sound, and hear if it’s like switching from tinny headphones to vinyl! Traditional Nepali singing bowl, $59.40, from Calm Buddhi. I was lucky enough to be gifted a pack of these sweets from 338°. You could call them caramels, but that wouldn’t do them justice. The soft morsels remind me of Filipino pastillas mixed with a fudgy, soft toffee. They almost dissolve on your tongue. The inventive flavours are surprising and unique – think citron and finger lime, or macadamia and wattleseed. After Dinner Edit Box, 10 pack from $38.50, from 338°. I’ve started this…

Editor Megan Osborne Creative director Scott Cassidy Managing editor Sophie Al-Bassam Chief sub-editor Jo McKinnon Digital editor Tahni Mesann Design director Monique Larracy Senior designer Carol Tang Garden editor Jenny Dillon Senior food editor Sarah Murphy Stylist Nonci Nyoni Creative projects editor Geneva Vanderzeil Senior content producers Jade Coull, Rachel Iorfino, Livia Gamble Content producer Jada Susas Enquiries (02) 9282 8000 REGULAR CONTRIBUTORS In your garden Tony Fawcett Moon guide Milton Black Better pets Caroline Zambrano Better finance Andrea Black Better books & experiences Rachel Iorfino ADVERTISING Advertising enquiries (02) 9282 8000, advertising@aremedia.com.au Head of sales NSW Jimmy Kerr Head of sales VIC Nisar Malik Head of sales QLD & SA Judy Taylor Director of sales Anna Quinn TELEVISION Host Johanna Griggs Presenters: Pets Dr Harry Cooper Gardening Graham Ross,…

Letter of the month I felt compelled to write and thank you from the bottom of my heart for the joy your magazine has brought to our family. It’s clear how thoughtfully each edition is created for real homes and real families. Coming from a Greek background, food and family are at the centre of everything we do. Some of our most cherished moments happen gathered around the barbecue, sharing meals, stories and laughter. After a big Christmas, entertaining again can feel like a challenge. And with a special family birthday in January, we were searching for inspiration. Breaking from our usual traditional dishes was a little risky, but Matt Moran’s “Cooking for a Crowd” featured fresh summer recipes that we thought would be a perfect fit. We make sure…

JEN SIEVERS Artist Jen uses acrylic paints with fresh colours and sweeping lines to paint joy. Living in the foothills of the Waitākere Ranges in New Zealand, she found her artistic home in contemporary abstract landscapes. This month, Jen shows us how to spark joy through creativity, starting on page 134. HELENA AND VIKKI MOURSELLAS Recipe developers and authors Helena and Vikki are twins who learned how to cook from their Greek grandmother, Koula. In this issue, they share recipes from their latest cookbook, Opa!, where they celebrate traditional foods inspired by Greek tavernas. See page 114. VIVIEN WALSH Watercolour artist and illustrator Sydney-based Vivien embraces colour and pattern in her work, along with a sense of playfulness that brings a little enchantment to everyday subjects. “As an enthusiastic but…

Cooking stir-fries at home can sometimes be underwhelming, especially when they don’t taste as good as the ones you get from your local restaurant. But the good news is that with the right approach, you too can soon be turning out a seriously tasty stir-fry. It’s easy to think you need a long list of sauces to create stir-fry magic, but that’s not the case. I’ve found that a few key flavours create a great base, and from there you can tweak things to suit your taste. Some of my essentials? A punch of garlic and ginger (keep a tube of ginger paste on hand for super speedy dinners). I also love the combination of roughly chopped roasted peanuts and sesame seeds. They add loads of flavour and crunch. Buy…

The phrase “some like it hot” has never been truer than when talking about chillies. While some people sweat and groan over a bowl of hot chilli, others glide seamlessly through the experience, not a drip of moisture in sight. A good friend of mine spent a year working in Bangladesh and came back with the secret to making a most delicious dhal. We were in a share house at the time, and on the nights he cooked we were treated to a spicy feast so hot that it could knock your socks off. We’d all sit around the table, mouths practically on fire, but unable to resist eating more. Maybe it was the fiery flair that chillies bring to a dish which kept us eating. Or perhaps it was…

CHILLI LAMB FLATBREAD TOASTIES Preparation time 15 mins Cooking time 30 mins Serves 4 as a snack 2 tablespoons olive oil, plus extra to brush 1 red onion, finely sliced 2 cloves garlic, sliced 4 long red chillies (cayenne chillies), seeds in, finely sliced 500g lamb mince 2 ½ tablespoons Greek-style seasoning ¼ cup pine nuts, toasted 100g smooth feta, crumbled ¼ cup chopped mint leaves, plus extra to garnish 4 x 24cm Greek-style pita ⅔ cup hummus 150g mozzarella, grated Sea-salt flakes and freshly ground black pepper, to season Lemon wedges and tzatziki, to serve STEP 1 Heat oil in a frying pan on medium heat. Add onion, garlic and chilli. Cook, stirring often, for 5–6 minutes, until soft and fragrant. Set aside 2 tablespoons of mixture for garnish.…

Every keen gardener starts somewhere. Take soccer legend David Beckham – a once rookie gardener who is now good enough to work with King Charles on a garden for the Chelsea Flower Show in May. His first carrot crop was forked, warped and comical (have a look on Instagram!), but he’s learned his way around the garden one step at a time. By following the practical steps shown here, you too can turn early enthusiasm into lasting know-how. Soon you’ll be bending it like Beckham, garden wise, even if you’ve never put your hand in soil before. Here’s how to start. STEP 1 Know your soil, aspect and climates • Sandy soil drains well, but nutrients also drain away. Clay soil retains water and is nutrient rich. • Adding organic…

Bat flower Tacca chantrieri Get your goth gear on for this ghoulish, whiskery plant. Thriving in the tropical and humid areas of Australia’s deep north, the black or deep purple bracts of the bat flower look like the open wings of a flying bat. From the centre, up to 30 whisker-like bracteoles swing, each up to 25cm long. The flowers themselves are tiny and gathered in bell-shaped clusters. The whole inflorescence, on show from spring to autumn, perches on top of a towering 50cm stalk that emerges through large, bright green, lance-like leaves. It prefers shady tropical and subtropical climates or warm, protected spots in a temperate area where the soil is moist and well drained. And it does well in a pot. SCAN ME Scan the QR code to…