A VISUAL LIFE | Creative Direction + Design

Tag: food

TUCKER TIME // conscious cooking

I feel conflicted about what I should post since we are in the midst of the coronavirus crisis that is changing life as we know it. The tragic pandemic is evolving every day with people all over the world in lockdown or self isolation. Staying at home is the best way to stop the spread of the virus and it’s a simple thing to do. Being isolated allows us to reflect on how we normally live and changes we need to make to adapt to the new normal (for now anyway). Being more mindful as individuals will hopefully make us more aware to prepare for a better future as a society.

I’m generally good with the way I shop and prepare meals, by trying to keep waste minimal and using all my produce. However I’m even more conscious now of letting food spoil, especially since I want there to be plenty of supplies for everyone while also limiting my trips to the supermarket. I’ve searched online for ways to prepare and freeze various fruits and vegetables that I can use at a later time. I had some white cabbage, kale, carrots and celery left so I made this Japanese vegetable pancake stack (recipe here) served with an Asian inspired coleslaw.

Everybody used to always complain of never having enough spare time and now we do. Although it is a stressful situation for most, especially with the threat to our health and uncertainty around finances. Take care of yourself, appreciate your loved ones and try to enjoy the simple pleasures.

INSTA-JAM // farewell 2019

           

Not only is it the end of 2019 but we are also closing off the decade and saying farewell to the 2010s. For many of us it has been a big year with changes, decisions and some turmoil. This uneasy environment has been playing out on the world stage, especially in politics and climate change issues. We still have to focus on the beauty of life and here are the monthly highlights from my Instagram that I hope will reflect some positive vibes. In Australia it’s very tough at the moment with the summer heatwave creating a bushfire crisis. Growing up beside a national park and experiencing this many times first hand, I know what a tough and stressful situation it is to live through. My thoughts go out to all the people affected and in particular the brave firefighters defending homes and protecting lives. I’m using my Christmas wishes for the fires to end soon, bring plenty of rain, safe holidays for everyone and a better start to 2020.

TUCKER TIME // stuffed vegetables

Personally I prefer vegetarian dishes since I love all vegetables and have always felt my body prefers them too. Going meat free is growing in popularity as people are more aware of the obvious impact on animals and the environment. There are also a number of documentaries highlighting these issues as well as the health benefits of a plant based diet. Since I was a kid, a favourite dish of my Mum’s are Greek stuffed vegetables called Yemista. Traditionally they always include tomatoes but this family recipe includes a variety of vegetables. Feel free to try others but just keep in mind that the cooking time should be similar so they all cook evenly.

PREP: Rinse tomatoes, zucchinis, eggplants and capsicums. Slice the tops off the vegetables and set aside. Scoop out the insides of the vegetables with a spoon leaving the shell. Putting the pulp and flesh that was removed into a blender, blend a little but keep checking so it doesn’t become a puree. In a fry pan, saute olive oil, chopped brown onion and crushed garlic, then place in a bowl. Add to this bowl the blended vegetable mix and short grain white rice (which will cook in the oven). Gauge the amount of rice to be a half/half ratio to the blended vegetables. Mix in chopped parsley and mint, season with salt and pepper then stir well.

COOK: Arrange the empty vegetable shells in a baking dish and sprinkle salt inside, adding a little sugar to the tomatoes to reduce their acidity. Fill the shells with the mixture then replace the lids. Cut potatoes into wedges and place them around the stuffed vegetables in empty areas of the dish. Drizzle olive oil, sprinkle salt and pepper over everything and place in the oven. Bake and occasionally remove the lids to check if the rice is cooked. If you’re not vegan, you can sprinkle parmesan cheese on top of the lids when it’s nearly ready and leave it in the oven until the cheese has melted.

INSTA-JAM // 2018 flew

        

Usually I post a visual diary and show a snapshot from each month at the end of the year, but 2018 flew by and before you know it we’re at the end of January 2019. It’s a little late but here are some highlights from my Instagram that I hope you enjoy and feel free to browse my feed. I have to say that I used to be much more consistent and I think we all go through that social media fatigue at some stage. It is still a great medium to express yourself and connect with people but I’m taking Marie Kondo’s ‘KonMari’ approach – only if it sparks joy!

WEEKEND WRAP // vinyl dreams

Being a creative I keep adding my plans to a growing checklist of future projects and business concepts. While I’ve always liked the idea of a book shop/café, it’s my love of music and pubs which makes a record store/bar the ultimate dream. Since there’s so many other things in the pipeline this has been just a pipe dream. Mojo Record Bar has done this perfectly, an underground bar located in the heart of Sydney that has been open since 2012. It has a cool vibe and even cooler playlist with great drinks and food. At the entrance there’s a retro record store with racks of new and pre-loved vinyl records and bar stools to sit and drink while browsing.

I’m getting nostalgic here but this place takes me back to the days of spending hours at music stores with friends. I grew up on cult movies like Empire Records wanting to be Liv Tyler so much that I even wore a mini kilt, fluffy sweater and boots (which I still have as I can’t part with them!). Then it was High Fidelity where I wanted to hang with the guys at Championship Vinyl and date John Cusack (who I still want to date!). Since neither of these film plots are happening in my real life, I’ll live out these fantasies at Mojo while I get to work on the rest of my list.

INSTA-JAM // sending off 2017

          

I admit I have been slack and absent from social media in 2017 but it has been a huge year! It’s been great but extremely hectic on all fronts (home, family and work) so I’m definitely needing a well earned rest. It will be a short break as 2018 is gearing up to be a time with lots of changes coming, which is exciting. Here’s a few highlights from my Instagram that I shared (albeit sporadically). I hope you have all had a good year and the upcoming one is even better. Happy holidays!

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