Innholdsfortegnelse for May 2025 i Better Homes and Gardens Australia

Ever since I was a young child, I have fond memories of being in a kitchen. Or, more specifically, always loving food. I recall sitting on tall stools at our well-loved, wooden kitchen bench (pictured bottom left) every Saturday morning, while Mum cooked up a batch of pancakes with Meyer lemons and raw sugar. I still make the same pancakes today. The cosy scent takes me down memory lane. My dad has always experimented in the kitchen. He was the one who introduced me to French food, specifically coq au vin. He made a mean chocolate mousse, and he also passed on his knack for making the kitchen as dirty as possible, leaving no surface or pot unused (my partner thanks you, Dad!). Mum taught me how to make spaghetti…

LYNNE TESTONI – Writer and editor One of Australia’s leading writers and editors in the home and design space, Lynne regularly writes and coordinates photo shoots for Better Homes and Gardens, Home Beautiful, and trade magazines. She’s spoken at TedX and co-hosts The Content Byte podcast with Rachel Smith. You’ll find her fascinating look at kitchens through the decades on p22. SUE WHEELER – Editor and journalist Editor and journalist Sue Wheeler came from the UK to Sydney for six months to relaunch a popular women’s magazine, and is still here 25 years later. She writes about things she loves – “anything home, interiors and travel”. “A kitchen that works perfectly for you is all about the detail,” says Sue. In this issue, she gathered tips from kitchen design experts…

The 1960s and ’70s brought new materials – laminates and vinyls in particular. Kitchen design reflected the fashions of those years, and it was the era of statement colour (think orange and avocado green), as well as a growing trend for eating nooks, and the discovery of the magic triangle of food preparation, cooking zone and sink. In Australia, the influx of post-war migration meant that our meals were changing, too. We added pastas, goulashes, stir-fries and more to the weekly repertoire. Many new European migrants, particularly Italians and Greeks, had a culture of celebrating family events at home, which is why the kitchen began to grow in size. This was a positive and exciting time in Australia – the economy was booming and the population was expanding. People were…

Looking ahead, architect Gemma Savio thinks that sustainability is going to become a bigger issue when designing kitchens, along with the ability to create colourful, individual spaces. “There’s almost two schools of thought,” she explains. “One is probably around a more kind of austere, environmentally led approach to designing the home. So using timbers, ceramics, and drawing on Japanese aesthetics. And then there is more of a decorative, almost a modernisation of Italianate design, where you have lots of different coloured marbles and decorative light fittings and things in the kitchen as well, which is something that has not been in fashion at all over the past 30 years.” “I think that the trends are much broader than they have ever been, and I think people feel a lot freer…

Milton’s tips for Taurus season (April 21–May 21) Venus (love, affection) corresponds with pink and soft, loving colours when focused on the Taurus garden. Taureans are attracted to beauty. Compatible flowering plants are tulips, daffodils, pansies, hyacinths and bleeding hearts. Taureans always enjoy their food and now is the time to plant seed potatoes for spring and summer cultivation. If you are limited for garden space, get an old car tyre, put it in a sunny spot, fill with fertilised topsoil and plant your seed potatoes. Beans and peas are a Taurus favourite to plant, but don’t forget to grow them with rosemary to deter bean beetle. Try baking a quiche, mixed with some of your home-grown parsley or favourite herbs. ZODIAC SIGNS The 12 signs of the zodiac are…

FLAVOUR FIENDS These faves work overtime, bringing extra punch and zing with less effort, and making every dish delish! SARAH’S SECRET INGREDIENTS Masterfoods Italian Herb blend A versatile, family-friendly spice mix to add flavour in a flash. Coles Fried Shallots This slightly sweet, crunchy topper makes any salad or pasta next-level. Barilla Arrabbiata sauce This rich, chilli-spiked sauce makes pasta night extra fancy! BEST PICKLES Obento Sliced Pickled Ginger These delicate, refreshing slices lift salads, sushi and anything you want! BEST PUNCHY FLAVOUR HACK Laoganma Crispy Chilli Oil This savoury, umami-packed jar elevates noodles and stir-fries. BEST SPICES OR SEASONINGS Table of Plenty Pistachio Dukkah Save time and savour every bite with this staple seasoning. Tandaco coating mix for Southern Fried Chicken Load up your chook with this yummy crust.…

WHAT MAKES A WELL-DESIGNED KITCHEN? “Taking the notion of the kitchen being the heart of the home, where you not only cook, but family and guests gather, big life conversations happen and many memories are made, I believe a well-designed kitchen should facilitate all these things in an easy and harmonious way,” says interior designer Sarah Yarrow. “A kitchen that’s designed to function well and is aesthetically pleasing to you makes everyday life less stressful and doesn’t add to your mental load. Who wants to dig around trying to find something because the cupboards are impractical?” HOW DO YOU ROLL? How you like to operate in your kitchen is key. Keen cooks may need two ovens and big families may want a generous island that seats everyone. “I’ll ask clients…

SCAN ME Scan this QR code to shop these items. FEED YOUR GUT Have you been tending to the biome in your belly? Studies show having a healthy, balanced gut microbiome may make you feel better – physically and mentally. Farmers Union Gut Good is a Greek-style yoghurt packed full of prebiotics and probiotics to help get your insides back in balance. It’s delicious, nutritious and available in vanilla, strawberry, mango or caramelised banana for $2 a 160g tub from Woolworths. Cooking as therapy A kitchen can nourish both body and mind. A 2024 study of patients being treated for depression at Austria’s Medical University of Graz found they reported much improved moods and reduced sadness after cooking workshops. Food therapy is a growing area of research; try a little…

LAMB, MACADAMIA AND MINT SAUSAGE ROLLS Preparation time 20 mins Cooking time 40 mins Makes 20 3 Tbsp olive oil 1 red onion, finely chopped 1 carrot, coarsely grated 500g lamb mince 3/4 cup panko breadcrumbs 2 Tbsp tomato paste 2 Tbsp thick mint sauce ¼ cup roasted salted macadamias, finely chopped Sea-salt flakes and freshly ground black pepper, to season 2 ½ sheets frozen store-bought puff pastry, partially thawed 1 egg, lightly beaten  3 tsp sesame seeds  Tomato sauce, to serve STEP 1 Preheat oven to 220°C conventional/200°C fan-forced. Line two oven trays with baking paper. Heat oil in a large frying pan over medium heat. Add onion and carrot and cook, stirring occasionally, for 5 minutes, or until onion is soft. Set aside for 5 minutes to cool. …

Make fluffy gnocchi and pesto from scratch, page 42. Editor Megan Osborne Creative director Scott Cassidy Managing editor Elizabeth A Nixon JD 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  DIY editor Tiff Bancroft  Stylist Nonci Nyoni  Senior content producers Jade Coull, Rachel Iorfino  Editorial & production assistant Jada Susas  Enquiries (02) 9282 8000 REGULAR CONTRIBUTORS  Beauty editor Annie Millar  In your garden Tony Fawcett  Moon guide Milton Black  Better pets Caroline Zambrano  Better finance Andrea Black  Better books & experiences Rachel Iorfino ADVERTISING  Group category manager Rhyl Heavener  Brand executive Mikaela Lezcano  NSW head of sales Blake Wright  Head of sales VIC, SA and WA Will Jamison  QLD head of sales Judy…

As Australia developed from its colonial era into nationhood in the 20th century, kitchens started to become a room of their own, rather than an afterthought tacked onto the back of the house. Curator at the Powerhouse Museum, Anni Turnbull, says that kitchens of the 1920s and 1930s were still small, enclosed spaces, usually featuring freestanding stoves and pantries. Bench space was rare and inconsistent – no flatpacks available then! Most cupboards were handmade and many didn’t have doors, just curtains to keep insects at bay. Some of the early appliances reflected a pride in the new country – with names such as the Kooka stove (featuring a kookaburra) and the Coolgardie meat safe, which included a hessian flap that was soaked in water to keep its contents cool, and…

"THE JARAMAN GRENACHE IS MY GO-TO WHEN COOKING WITH FRESH, SUN-RIPENED PRODUCE." "I ALWAYS REACH FOR A CHARDONNAY WHEN MAKING PESTO – THE FRESH STONE FRUITS AND ACIDITY CUT THROUGH THE RICHNESS BEAUTIFULLY." Perfect wine MATCHES When you pour your heart into making a scrumptious meal for you and yours, you want to enjoy it with something delicious. To find wine matches that complement these comforting recipes, we asked Mitchell Taylor, third-generation winemaker and managing director of Taylors Wines, which drops he would choose. Roasted Garlic & Tomato No-Knead Focaccia + Jaraman Grenache 2021 The red fruit notes of raspberry and cherry in this delightful grenache will balance the sweet and savoury flavours of the focaccia. Hints of clove and tobacco in the wine go really well with the roasted…

Citrus trees are the most ornamental of backyard fruit trees. They boast bright green glossy leaves all year round, sweet-smelling blossoms in spring and colourful balls of juicy fruit in autumn and winter. Citrus harvested straight from your garden can be perfect for adding a bit of zing to your seafood, some sweetness to your pork ribs, panache to your pancakes or for filling jars with sweet or tangy marmalade. Photography Getty Images All about CITRUS A citrus tree brings sunny days to dull winter weather, harnessing the soft, low sun to produce that juicy goodness to pack in our lunchboxes and enhance breakfasts or evening meals. Oranges A mature orange has a smooth skin with a little give when you gently squeeze it, meaning inside it’s sweet and juicy.…

Autumn is harvest time – apples, pears, pumpkins, beetroot and, of course, roses. With their intoxicating perfume and softly folding, velvet-like petals, roses are the gift of summer that keeps on giving. W hen a f lower fades, you snip it off to generate more romantic blooms. However, if you don’t snip off those spent blooms, you’ll have an autumn and winter garden decked out in different jewels, with gleaming red or orange hips you can take straight to the kitchen! How to grow hips 1Set your roses up for hip success by enticing pollinators such as bees to your garden. If the roses aren’t pollinated, they won’t produce the seed-holding hips. Attract pollinators by putting in plants high in nectar such as lavender and salvia. 2Stop pruning fading rose…

SEASON SPECIALS An autumn border prolongs the flowering season. BRIGHT AS A BUTTON! Rudbeckia ‘Goldsturm’ blooms on upright stems for months. SO HOT! Baby-pink umbels of Sedum ‘Autumn Joy’ emerge from lime foliage. SWEET SENSATIONS Heuchera ‘Caramel’ will add a soft, golden flourish to your border. PLANT NOW In each issue we give ideas, tips and planting advice for cooler, warmer, wetter and drier areas in each zone, so ask at your local nursery which zone best matches your conditions. FLOWERS ALL ZONES Cineraria, cornflower, delphinium, pansy, poppy, stock and viola. ZONES 1–3 Anemone (top left), angelica (bottom left), aquilegia, calendula, erigeron, helichrysum, hollyhock, lupin, nemesia and nigella. ZONES 4–6 Lobelia, penstemon, phlox and wallflower. VEGETABLES ALL ZONES Broad beans, broccoli, carrot, cauliflower (top left), leek, lettuce, onion, peas and…

What’s old is new again, and we’re so excited to crochet our way through this book of vintage gems. There’s something truly special about a handcrafted item that’s been made with care, and it’s a great way to add sentimental value to your wardrobe. “The rhythm of making crochet stitches – in, over, through – is a kind of meditation for me. Following the same patterns that have been used for generations evokes a sweet nostalgia as I stitch,” says Melody Lord, who dived into a treasure of craft patterns held by the National Library of Australia to edit the Vintage Crochet book and its companion volume, Vintage Knits. Vintage Crochet is packed with classic patterns across homewares, clothing and more. This book tote is just one of the designs…

SCAN ME Scan this QR code to shop these items. STOCK SHOTS Chef, restaurateur and Aussie food legend Matt Moran now has a range of gourmet stocks to help you create chef-quality dishes at home. They’re available in chicken, beef or vegetable at $5.90 for 500ml. Look for these next-level flavour shots in Coles and Woolworths from late April. MISO MAGIC Pump up the flavour in next to no time using this tip. Add a spoonful of Miso Tasty red or white miso paste to a winter simmer for an instant rich, umami note like it’s been gently cooking for hours; $7.95 for 200g at Coles and Woolworths. Flash with a pan Line your round cake pan like a pro! Cut a strip of baking paper long enough to line…

Whether you enjoy putting together homemade meals for your pet or prefer a hassle-free approach to chow time, there are gadgets that can help make feeding your furry family members a lot easier. TREAT DISPENSERS A treat dispenser is perfect for rewarding good boys and girls. The PetSafe® Kibble Chase Roaming Treat Dispenser, $65, keeps your pet entertained with moving snacks. The 1. Furbo Dog 360° Camera, $150, lets you toss treats remotely – plus, it has a built-in camera so you can check in on your pet when you’re away from home. PET FOOD STORAGE SOLUTIONS If your pet’s food supplies are taking over the kitchen, try to get organised with airtight containers, stackable bins and pull-out drawers. And if your pet makes a mess (or drools) at mealtime,…

SCAN ME Save with our hand-picked promo deals. WANT WHITEGOODS? BUY SMART! Use these buying tips for a new fridge, oven or dishwasher. GO ENERGY EFFICIENT Keen to save money in the long run? Look to the stars! An appliance’s Energy Rating label shows whether it’s a power saver or an energy glutton. The more stars, the smaller your power bill should be. When buying a fridge, for example, Energy NSW advises looking for a minimum three-star Energy Rating. Get the right size for your household, too. “If your fridge is less than two-thirds full it’s probably too big and you are wasting electricity,” states the NSW Climate and Energy Action website. Having an ice maker and water dispenser can also increase a fridge’s energy use by up to 20…

Letter of the month I have been an enthusiastic reader, subscriber and now library borrower of Better Homes and Gardens magazine for 45 years! My late husband and I bought our first copy of the magazine in 1980, just after we were married. We owned a transportable, three-bedroom, one-bathroom cottage in a small country town in New South Wales. As for the garden – there wasn’t one. I think we bought every issue of Better Homes for the next 10 years. We would sit together on the lounge for hours, going through each page; taking notes; cutting out whole pages. I was compiling a BHG gardening manual; my best mate was creating a recipe file of dishes he thought I could make. One savoury dip and a chicken recipe became…

With the introduction of electric ovens and refrigerators, our kitchens changed greatly during the post-war era. Food rationing also meant that many households tried to grow as much in the way of vegetables as possible and many kept chickens. Museum curator Anni Turnbull says that the idea of standardising heights, and having kitchen benches and kitchen sinks, arrived in Australia in the ’30s and ’40s. “Kitchens evolved after cooling was introduced,” she says. “It meant that as consumers we didn’t have to go out and buy milk, cheese and meat every day because we had somewhere to cool it.” Interior designer Audrey Lock says that from a design point of view, kitchens of this era were all about the celebration of colour. “I’m immediately struck by the vibrant pastel colours,…

SCAN ME Scan this QR code to shop these items. BELLE OF THE BALL Small in size, but big on style, this eclectic resin sculpture boasts a curvy silhouette. Frette sculpture in white, $89.95, from OZ Design. SING THE BLUES Hold on to that Euro summer vibe with Bonnie & Neil’s serving plates. Inspired by the hues and patterns of Mediterranean tavernas, this ceramic stoneware will make a vibrant addition to your table. Margot cobalt plate, $39, from Bonnie & Neil. EPIC DINING Perfect for everyday meals or special gatherings, this round dining table features a striking tapered base. The design’s simple lines highlight the beautiful swirling grain and rich tones of Australian Marri timber. It has a warm, organic look that blends with a variety of decorating styles. Jindalee…

ROSE PETAL MELTING MOMENTS Recipe on page 122 ROSE AND STRAWBERRY JAM SCONES Recipe on page 122 PERSIAN LOVE CAKE WITH CRYSTALLISED ROSE PETALS Recipe on page 123 ROSE PETAL MELTING MOMENTS Preparation time 30 mins plus refrigeration Cooking time 15 mins Makes 10 180g unsalted butter, softened ¼ cup icing sugar mixture, sifted 1 tsp vanilla extract 1 cup plain flour ¼ cup custard powder Dried rose petals, to decorate BUTTERCREAM 150g unsalted butter, softened 2 cups icing sugar mixture, sifted 2 tsp rosewater A few drops pink food colouring DRIPPY ICING ½ cup icing sugar mixture 1–2 tsp lemon juice STEP 1 Preheat oven to 200°C/180°C fan-forced. Line a large oven tray with baking paper and set aside. Place butter, icing sugar mixture and vanilla in the bowl…

R oses have permeated nearly every aspect of human life, from botany and medicine to politics and fashion. We spoke with three leading experts who contributed to The Rose Book, to share their insights into our enduring love for this floral icon. Turn the page to find an extract of some of our favourite moments from The Rose Book. Michael Marriott Former head rosarian at David Austin Roses, author of RHS Roses (2022), and chairman of the Historic Roses Group BHG: What are some of your favourite rose varieties for home gardens? MM: Some of my favourite varieties that do well in just about every Australian climate are Bridal Bouquet, Cecile Brunner Climbing, Desdemona, Garden of Roses, Golden Gate, Laguna, Munstead Wood, Roald Dahl, The Golden Child, Lady of Shalott…

OSSO BUCCO IN A SLOW COOKER LESS WORK, MORE FLAVOUR Preparation time 15 mins Cooking time 4–8 hours Serves 4 8 small pieces of osso bucco (1.5kg) Olive oil (optional) 2 carrots, diced 2 celery stalks, diced 1 large onion, diced 2 tsp dried thyme 1 bunch flat-leaf parsley (stems chopped and leaves picked) 1 Tbsp beef stock powder 800g can diced tomatoes 1 cup red wine Mashed potato, grated parmesan, to serve STEP 1 Got a few minutes to spare? Give your osso bucco a quick sizzle in a hot pan with a splash of oil until it’s golden brown and smelling amazing. No time? No worries – just pop it straight into a 5.5L (22-cup) slow cooker. STEP 2 Now, let’s get vegies in on the action. Toss…

STICKY PORK WITH BROWN RICE Preparation time 10 mins Cooking time 10 mins Serves 1 2 tsp hoisin sauce 2 tsp soy sauce 1 tsp brown sugar 1 tsp finely grated fresh ginger 120g pork sirloin steak 1 Tbsp water 1/2 bunch broccolini, trimmed 75g snow peas, trimmed  125g tub microwave brown rice  Sliced red chilli, toasted sesame seeds, to serve STEP 1 In a large bowl, combine sauces, sugar and ginger. Mix well. Add pork, turning to coat in marinade.  STEP 2 Heat a small non-stick frying pan on medium heat. Drain pork, reserving marinade. Cook 2–3 minutes each side. Pour in reserved marinade and water, bring to the boil, then simmer a further 1 minute. STEP 3 Bring a saucepan of water to the boil. Blanch broccolini and…

SCAN ME Scan the code to shop these great reads. TOP READ A BIT ON THE SIDE by Virginia Trioli (Macmillan Australia, $36.99) Like Virginia Trioli, I’ve always been a side dish superfan – I love everything that comes with the main meal, especially when it comes to sauces and condiments. Trioli’s book encourages readers to embrace the whole plate, exploring the trimmings of a roast rather than just the hero protein. From olives to stuffing to bitters to the tangiest vinaigrette, she details every part of the foods she loves. I loved hearing about how much food has shaped the important moments in this Aussie journalist’s life and, in turn, how much I relate to it. Going into such detail about eating deep-fried eggplant in Tokyo and dedicating a…