Innholdsfortegnelse for September 2025 i Better Homes and Gardens Australia

Flowers have always held a special sort of magic. There’s something about them that’s hard to put into words, but we all feel it. Maybe it’s the splash of colours that can stop you mid-step, the scent that sparks a memory. Or how you find yourself reaching for your camera even though you know the photo will never quite do them justice. No matter how deep your love for flowers runs, they are a potent reminder to us all to slow down and notice the small, beautiful things. Flowers can be soft and delicate, sure. But they can also be bold, sculptural, wild and completely unexpected. They lift moods, mark milestones, and have inspired centuries of art, design, rituals and storytelling. So, the BHG team wanted to create a milestone…

MICHELE CRANSTON Food stylist Michele Cranston has been styling food and writing recipes for more than 20 years. Having studied to be an artist, she fell into working as a chef before combining her passion for images and food into a career as a food stylist. For this issue, she explored her love of colour, texture and flavour through styling Colin and Clarissa’s recipes (see page 86). TILLY PAMMENT Baker Tilly Pamment is an Australian recipe writer, photographer and stylist. She lives in the Blue Mountains with her husband and two children, and is the creative brain behind @tillys_table, where she shares her seasonal baking recipes and inspiration. She’s the author of international bestseller The Plain Cake Appreciation Society. For her tea-time treats, turn to page 76. WILL HORNER Photographer…

WHEN TO PICK EDIBLE FLOWERS? First thing in the morning the flowers are fresh and hydrated, and this is the best time to pick them. Many flowers close in the evening. Flower petals attract pollinators with their beautiful colours and shapes, but many are also edible. If they’re free from pesticides, these blooms could have a place on your plate! Here’s a guide to how a pretty petal can add piquancy or sweet delight to your meals. 1 Nasturtium Vibrant orange nasturtium flowers have a peppery taste that adds a punch to salads and sandwiches, or mix it with mayonnaise or soft cheese for a spread. The leaves are milder – pop them in a stir-fry, pesto, soup or casseroles. SEASON: Late spring to autumn. CARE: Partial to full sun,…

BHG: Welcome to the BHG team! What does this mean to you? GV: I’m so excited! This role is an amazing extension of everything I already love doing: creating, teaching creativity and encouraging people to see the potential in their homes (and in themselves). After years of writing books, sharing projects online and building Geneva’s DIY School, I’ve seen how powerful creativity can be. Not just as a project, but as a form of self-care! I truly believe making things with your hands can change how you feel in your space and in your head. BHG: You were crowned the DIY Dynamo in our recent Creator Awards. What project are you most proud of ? GV: I’ve absolutely loved creating my viral doll’s house series, mastering mosaic tiling and giving…

Taking a classic recipe and giving it just enough of a nudge to make it feel fresh is one of our favourite things to do at Better Homes and Gardens, and that’s exactly what I’ve done with this twist on the iconic hedgehog slice. Traditionally made with milk or dark chocolate, this no-bake fave has stood the test of time in Aussie kitchens and bakeries alike. For this version, we’ve gone all-in on white chocolate for a slice that’s just as nostalgic, but with a creamy, elegant twist. Exploring new flavour twists is one of my favourite parts of recipe development. As it’s our floral issue, I wanted to see what a hedgehog slice would be like with a hint of floral flavour. I tossed up between rosewater and orange…

There’s nothing like wallpaper to transform a room. Whether the design is subtle or eye-catching, a wall or room covered in beautiful paper can add instant character and personality. No longer old-fashioned, the new florals found in wallpaper encompass everything from pretty pastels to intense jewel-like colours. And, while floral wallpaper is often about classic charm, choosing a more modern design can also add drama. Wallpaper designer and founder of House of Heras, Silvana Azzi Heras says that she loves using florals in her wallpapers. To give her designs a point of difference, she focuses on Australian natives. Silvana opts to use florals on a large scale for extra impact, especially in a modern interior. “Scale is really, really important and I love going big and oversized,” she says. “What…

Artist Lauren Freestone finds inspiration for her paintings in all sorts of places: outdoors in nature, the ocean, her father Lee Freestone’s work, and details as minute as the texture of tree bark. One theme she always returns to, however, is the concept of caring for Country respectfully. “I’m always inspired by the connection and purpose our people have with Country,” she says. Native plants often feature in her works, but banksias are repeated symbols throughout her artworks. “Art for me is such an important outlet to have, it helps me process my emotions and reflect,” she says. BHG: Which flowers show up in your work most frequently and why? LF: I love banksias – they just make me feel happy and at home, and I love watching the black…

Better than online dating, clever companion planting is never a hit-and-miss affair. Instead, it ensures a healthy relationship between flowering plants and vegies. It involves putting in plants that help deter pests, improve growth, enhance flavour, attract beneficial insects and provide the nitrogen that’s essential for green growth. Sometimes, however, like a tear-jerking romance novel, it means sacrifice, where a plant is used as a decoy to lure pests away from your vegies. The only requirement is that both flowers and vegies get the same amount of light and water and that soil texture and pH levels are the same. Follow our companion planting guide to ensure your vegie patch is full of forever friends. This goes with that Make your vegie patch a buzz of activity with plants that…

SEASON SPECIALS How to make colour come back into your life! PUPPY LOVE The showy flowers of dogwood bring warm hues to cooler areas. FULL OF POWER! The hot-pink flowers of forest pansy grow directly from the stem. PERFUMED PARADISE Put a lilac tree near a door or window to let in its intoxicating scent. 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 Ageratum, alyssum, aster, carnation, cosmos, dianthus, impatiens, marigold, nasturtium, petunia, salvia, snapdragon, verbena and zinnia (top left). ZONE 1–3 Coleus, celosia, dahlia (bottom left) and phlox. ZONE 4–6 Californian poppy, chrysanthemum and lobelia. VEGETABLES ALL ZONES Asparagus, beans,…

Floral scents are the soul of perfumery, inspired by the delicate, romantic and sometimes intense aromas of flowers such as roses, jasmine, lilies, gardenias, and peonies. They remain the most loved fragrance family for a reason: florals can be fresh and airy or lush and seductive, offering something for every mood and season. Whether you’re seeking a classic bouquet, a modern twist, or a sultry night-blooming note, the right floral fragrance can feel like it was made just for you. Find your FLORAL SCENT 1. Start with what you love Make a list of florals you’ve enjoyed in perfumes, or the flowers you’re naturally drawn to. Note their fragrance family to help guide your search. 2. Consider your vibe Light, delicate florals are perfect for daytime or warm weather, while…

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PREP + COOKING TIME 50 MINS PLUS COOLING & STANDING MAKES 12 6 free-range eggs 2/3 cup caster sugar 1/2 cup plain flour 1/3 cup self-raising flour 1/3 cup cornflour 2 cups desiccated coconut CHOCOLATE ICING 4 cups pure icing sugar ½ cup cocoa powder 15g butter, melted 1 cup milk 1 Preheat oven to 180°C/160°C fan-forced. Grease a 20cm x 30cm rectangular slice pan. Line base and long sides with baking paper, extending the paper 5cm over the sides. 2 Beat eggs in a large bowl with an electric mixer for 10 minutes or until thick and creamy. Gradually add sugar, beating until dissolved between additions. Sift flours twice onto a piece of baking paper or into a bowl. Sift a third time evenly onto egg mixture. Fold flour…

PREP + COOKING TIME 50 MINS MAKES 12 2 cups self-raising flour 1 Tbsp caster sugar 30g butter ¾ cup milk ¼ cup tomato paste 2 tsp dried Italian herb blend 1 small red onion, chopped finely 100g sliced mild salami, cut into thin strips 1 medium green capsicum, chopped finely 2 cups shredded pizza cheese 1 Preheat oven to 200°C/180°C fan-forced. Grease a 20cm x 30cm rectangular slice pan. Line base and long sides with baking paper, extending the paper 5cm over the sides. 2 Sift flour and sugar into a medium bowl. Rub in butter. Add enough milk to mix to a soft sticky dough. Turn it onto a floured surface. Knead dough for 10 minutes or until smooth. Roll dough into a 30cm x 40cm rectangle. 3…

PREP + COOKING TIME 1 HOUR 5 MINS PLUS COOLING & STANDING SERVES 6 2 tsp olive oil 1 medium onion, chopped finely 3 rindless bacon slices, chopped finely 3 free-range eggs 300ml pouring cream ½ cup milk ¾ cup coarsely grated gruyère cheese Sea-salt flakes and freshly ground black pepper, to season Fresh parsley leaves, to serve PASTRY 1¾ cups plain flour 150g cold butter, chopped 1 egg yolk 2 tsp lemon juice 1 Tbsp iced water, approximately 1 To make the pastry, sift flour into a medium bowl. Rub in butter. Add egg yolk, lemon juice and enough of the water until ingredients come together. Knead gently on a floured surface until smooth. Wrap in plastic wrap. Refrigerate for 30 minutes. 2 Preheat oven to 200°C/180°C fan-forced. Roll…

PREP + COOKING TIME 35 MINS MAKES 48 1 medium onion, chopped finely ½ cup stale breadcrumbs (see tips) 500g sausage mince 500g beef mince 1 free-range egg, plus 1 extra, lightly beaten 1 Tbsp tomato paste 1 Tbsp barbecue sauce 2 Tbsp fresh flat-leaf parsley, finely chopped Sea-salt flakes and freshly ground black pepper 6 sheets puff pastry 2 Tbsp sesame seeds Tomato sauce, to serve 1 Preheat oven to 220°C/200°C fan-forced. Line oven trays with baking paper. 2 Combine onion, breadcrumbs, sausage mince and beef mince, one egg, tomato paste, barbecue sauce and parsley in a large bowl. Season with salt and pepper. 3 Cut pastry sheets in half lengthways. Place equal amounts of filling mixture lengthways along centre of each pastry piece (see tips). Roll each pastry…

PREP + COOKING TIME 1 HOUR 50 MINS PLUS COOLING SERVES 8 4 egg whites 1 cup caster sugar ½ tsp vanilla extract ¾ tsp white vinegar 300ml thickened cream 250g strawberries, halved 125g blueberries ¼ cup passionfruit pulp 1 Preheat oven to 130°C/110°C fan-forced. Mark an 18cm circle on a sheet of baking paper. Place paper, marked-side down, on a large oven tray. 2 Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add sugar, beating well after each addition, until sugar dissolves or until mixture is thick and glossy. Add vanilla and vinegar and beat until just combined. 3 Spread meringue mixture inside marked circle on the tray. Level the top with a spatula. 4 Bake meringue for 1 hour 30…

PREP + COOKING TIME 35 MINS PLUS STANDING & REFRIGERATION SERVES 10 3 free-range eggs ⅔ cup caster sugar ⅔ cup cornflour 1 tsp cream of tartar ½ tsp bicarb soda 1 tsp cocoa powder 2 tsp ground ginger ½ tsp ground cinnamon 1 Tbsp icing sugar GINGER CREAM FILLING ¾ cup thickened cream 2 Tbsp golden syrup 1 tsp ground ginger 1 Preheat oven to 180°C/160°C fan-forced. Grease a 25cm x 30cm swiss roll pan. Line base and long sides with baking paper, extending the paper 5cm over the sides. 2 Beat eggs and ½ cup of the caster sugar in a small bowl with an electric mixer until mixture is thick and creamy and sugar dissolves. 3 Sift cornflour, cream of tartar, bicarb soda, cocoa and spices twice…

Delicate, durable, and DIY-friendly, these air-dry clay flowers offer a fresh take on handmade decor. With just a few simple materials, you can shape and style a floral arrangement that’s made to last. EASY STEPS TO MAKING AIR-DRY CLAY FLOWERS Here’s how STEP 1 Begin by taking a piece of air-dry clay and rolling it out on a clean, flat surface. Use a rolling pin or similar tool to ensure the slab is evenly flattened to roughly 3mm. STEP 2 Using a cookie cutter in a floral shape, cut out the base of your flower. This forms the foundation of the petals. STEP 3 With a sculpting knife or blade tool, carefully shape and define the edges. Smooth and round each petal with your fingers to create a more natural,…

Tilly Pamment is an Australian recipe writer, food photographer and stylist who calls the Blue Mountains home. Her second book, Handfuls of Sunshine by Murdoch Books, is a heartfelt celebration of all things small, sweet and perfect for sharing, whether it’s afternoon teas, school fetes or a treat with friends. As the weather warms, Tilly chats with us about the joys of baking and the ingredients she’s looking forward to using in her country kitchen. DATE AND GINGER SCONES Recipe on page 84 BHG: Your new book, Handfuls of Sunshine, is all about bite-sized bakes. What inspired you to centre this collection around small, handheld treats? Tilly Pamment: I am always looking for ways to add a little extra joy to my life and, so often for me, this is…

SPINACH AND CHEESE HAND PIE Preparation time 10 mins Cooking time 25 mins Serves 1 ½ cup firm fresh ricotta 50g feta, crumbled 1 tsp dried oregano 1 green onion, sliced thinly 40g baby spinach leaves, sliced thinly 1 Tbsp chopped fresh dill 1 egg, beaten lightly Sea-salt flakes and freshly ground black pepper, to season 1 sheet puff pastry 1 tsp sesame seeds Green salad, to serve STEP 1 Preheat oven to 220°C/200°C fan-forced. Line an oven tray with baking paper. STEP 2 Combine ricotta, feta, oregano, onion, spinach and dill in a bowl. Reserve 1 teaspoon egg for brushing. Add remaining egg to bowl and mix to combine. Season. STEP 3 Cut a 24cm circle from pastry. Spoon ricotta mixture on one half of the circle, leaving a…

SCAN ME Scan this QR code to shop these items. SNACK TO NATURE If you’re impatient for spring to get here, lift your mood with this sweet pair of floral bowls. The stoneware dishes are 15cm wide, dishwasher and microwave safe, and a perfect size for serving snacks. Anko small floral bowls, $8 for two, from Kmart. Riviera style Freedom’s Cannes outdoor range brings panache to a patio. The lines are simple but oh-so stylish, and it’s made to last with robust acacia timber and Olefin outdoor fabric. It’s priced from $499 for the coffee table, with sofa packages available, from Freedom. TURNING HEADS The Colette is a cosy swivel chair wrapped in buttery-soft velvet and balanced on a bentwood base. It’s perfect for a living room! You’ll love its…

Laura Stoddart tote bag with Hydrangea Annabelle design, 39cm x 42.5cm, $41.50, from Me and Mimi. Amelie Hydrangea wallpaper in Cream/Multi Rasch, 10 metres, $33.74, from World of Wallpaper. Hydrangea Bicycle drink coasters, $39.95 for set of four, from Hydrangea Lane. Vivian velvet cushion, 50cm x 50cm, $49.99, from Temple & Webster. Solemate latex-backed coir doormat in Hydrangea design, 45cm x 75cm, $32, from Big W (online only). Dream – Hydrangea resin paperweight by Fine Day, $80, from The Iconic. Florabelle artificial hydrangea bundle, 55cm, $29.99, from Myer. Bouquet Beauty silk eye mask, $55, from Kip&Co. SCAN ME Scan this QR code to shop these items.…

Many herbs and flowers in our backyards aren’t just pretty, they’re packed with scent and magic. Lavender and rosemary are perfect examples; they smell amazing and can work as natural bodyguards against pesky moths and mosquitoes. Dry them out, pop them into a sachet, and your wardrobe or drawer will be a fragrant fortress keeping your clothes and space fresh and protected. Drying flowers and herbs Air dry Bundle fresh herbs with twine and hang upside down in a dry, warm and dark space for 2–3 weeks. Oven Spread flowers evenly on a tray lined with baking paper. Place in the oven at 75°C (conventional not fan-forced) with the door ajar, turning every 30 minutes, for 1–2 hours or until dry. Once dry, grind with a mortar and pestle and…

Milton’s tips for Virgo season (Aug 23 to Sep 22) Born under one of the less emotional zodiac signs, Virgos have the ability to remain level-headed and rational. One of their best assets is clarity of perception, which is so amply represented by their transparency. Virgos love controlled colour and value neatness, tidiness and cleanliness in their gardens. They connect with sasanqua camellias, azaleas, cosmic pinks, agapanthus, gerberas, chrysanthemums, cherry blossoms, lotuses and lilies. When it comes to meals, Virgos are perfectionists. Everything from the place settings to the service is precise. If it’s a hot meal, it must be hot. If it’s cold cuts, cold. Virgos love a good book and are often avid readers. They especially enjoy the subjects of cooking and gardening. They can be excellent and…

DOLLAR-WISE PLANTS No need to dig deep – try these natural ways to save. FLOWERS FOR FREE You’ll save money on new plants by growing more of your own! Late winter is a perfect time to take cuttings from your own garden. Choose easy-to-root cuttings from plants such as hydrangeas or succulents, then place them on the edge of various pots around the patch. Transplant them when fully rooted. Scan the QR code above for plant propagating information on bhg.com.au. GROW FROM SEED Flowering pot plants certainly look lovely, but they can be costly. Instead, grow from seed. If there are 100 seeds in your packet then there’s the chance for 100 plants. Another bonus? It’s more satisfying to watch a plant grow from seed. DIY COMPOST Composting at home…

1 Chittering Spring Fest AUGUST 31–SEPTEMBER 21 | CHITTERING, WA | VARIOUS TICKETED EVENTS Travel just an hour north of Perth for weekends coloured by wonderful florals during September. For wildflower-filled walking trails, bouquet classes and flower workshops galore, Chittering SpringFest has a spring-themed activity for every kind of flower lover. 2 Toowoomba Carnival of Flowers 12 SEPTEMBER –OCTOBER 6 | TOOWOOMBA, QLD | FREE WITH VARIOUS TICKETED EVENTS Held over four weekends, this is Australia’s longest running floral festival. Visit feature parks with more than 190,000 flowers on display and enjoy the range of entertaining events designed for families, foodies and four-legged friends. 3 Canola Trail AUGUST–SEPTEMBER | JUNEE, COOLAMON AND TEMORA, NSW | FREE EXPERIENCE Thousands of hectares of canola flowers will be in bloom in NSW’s south-west…

PREP + COOKING TIME 45 MINS PLUS STANDING & COOLING MAKES 16 4 tsp dried yeast ¼ cup caster sugar 1½ cups warm milk 4 cups plain flour 60g butter, chopped 1 egg, beaten lightly ½ cup sultanas ¼ cup dried currants BUN GLAZE 1 Tbsp caster sugar 1 tsp gelatine 1 Tbsp hot water GLACÉ ICING 1 cup pure icing sugar 10g butter, melted 1 Tbsp milk, approximately 1 Combine yeast, sugar and milk in a small bowl. Cover with plastic wrap. Stand in a warm place for 10 minutes or until the mixture is frothy. 2 Sift flour into a large bowl. Rub in butter. Stir in yeast mixture, egg, sultanas and currants. Mix to a soft, sticky dough. Cover with plastic wrap. Stand in a warm place…

PREP + COOKING TIME 1 HOUR 35 MINS PLUS REFRIGERATION MAKES 6 1 ½ cups plain flour 100g cold butter, chopped 1 free-range egg 1 Tbsp iced water, approximately 3 sheets puff pastry 1 egg, extra, beaten lightly BEEF FILLING 1 Tbsp olive oil 1 small onion, finely chopped 600g beef mince 400g can crushed tomatoes 2 Tbsp tomato paste 2 Tbsp Worcestershire sauce ¾ cup beef stock 1 tsp fresh thyme, finely chopped Sea-salt flakes and freshly ground black pepper, to season 1 To make pastry for the pie bases, process flour and butter until crumbly. Add egg and enough of the water to make ingredients just come together. Knead pastry on a floured surface until smooth. Wrap pastry in plastic wrap. Refrigerate for 30 minutes. 2 Meanwhile, make…

PREP + COOKING TIME 1 HOUR 5 MINS SERVES 6 80g butter, softened 3 tsp finely grated lemon zest ½ cup caster sugar 3 free-range eggs, separated ¼ cup self-raising flour 1⅔ cups milk ⅓ cup lemon juice 2 tsp icing sugar Pouring cream, to serve 1 Preheat oven to 180°C/160°C fan-forced. Grease a 1.5-litre (6-cup) baking dish. Place on an oven tray. 2 Beat butter, zest and sugar in a small bowl with an electric mixer until pale and fluffy. Add egg yolks, one at a time, beating well after each addition, until thick and creamy. Whisk in flour, milk and juice until well combined. 3 Beat egg whites in a small bowl with an electric mixer until firm peaks form. Gently fold egg whites into lemon mixture, in…

PREP + COOKING TIME 30 MINUTES PLUS FREEZING MAKES 24 2 sheets puff pastry 1 Tbsp Vegemite ⅔ cup finely grated parmesan cheese 1 Preheat oven to 220ºC/200°C fan-forced. Grease two oven trays and line with baking paper. 2 Spread one pastry sheet with half the Vegemite. Sprinkle with half the parmesan. Top with remaining pastry sheet. Spread with remaining Vegemite, then sprinkle with remaining parmesan. 3 Cut pastry stack in half lengthways. Place one stack on top of the other and press down firmly. Cut pastry crossways into 24 strips. Twist each strip several times, pinching the ends to seal. Place on trays. Freeze for 30 minutes. 4 Bake twists for 12 minutes or until puffed and golden brown. TIP Twists are best made on the day of serving.…

Editor Megan Osborne Creative director Scott Cassidy 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 Creative projects editor Geneva Vanderzeil 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 Head of commercial, home & lifestyle Rhyl Heavener Advertising enquiries (02) 9282 8000, advertising@aremedia.com.au TELEVISION Host Johanna Griggs Presenters: Pets Dr Harry Cooper Gardening Graham Ross, Melissa King DIY Adam Dovile Food Colin Fassnidge, Clarissa Feildel Landscaping Charlie Albone…

“NO-ONE WILL BELIEVE THIS PICTURE-PERFECT LAYER CAKE USES ONLY FIVE INGREDIENTS!” QUICK FANCY GOAT’S CHEESE Preparation time 10 mins plus chilling Cooking time Nil Serves 8 2 x 150g blocks plain goat’s cheese 1 Tbsp honey ¼ cup pistachios 2 Tbsp dried edible rose petals 2 tsp finely chopped dill 2 tsp picked thyme leaves 1 lemon, zest finely grated Freshly ground black pepper, to season Small edible flowers, to decorate Water crackers, grapes, dried figs and dried apricots, to serve STEP 1 Line a tray with baking paper. In a small bowl, combine one block of cheese with the honey. Shape into a 15cm log and place on the tray. Using a small food processor, pulse pistachios until finely chopped. Press pistachios and rose petals onto log. STEP 2…

Why buy new when you can make something totally unique? Hit up your local op shop, grab a few quirky trinkets and use your creativity to turn those old finds into a vase that’s both stylish and totally unique to you. Upcycling is a win-win: it keeps things out of landfill and gives your space that cool, eco-friendly vibe. Ready to give your home a fresh look with some smart, on-trend DIY? Let’s get started! From brew to bloom For a creative and sustainable way to give new life to vintage ceramics, transform Nanna’s old teapot into a charming centrepiece. Choose a sturdy ceramic teapot for this project. Here’s how STEP 1 Remove teapot lid and cover it with painter’s tape. Mark where you’d like to drill the holes for…

Edelweiss in Austria What “Climb every mountain” along the Edelweiss Way in Austria’s Alps. Where Edelweiss Way is a walking track from Nauders, a village in the region of Tyrol, Austria. When Between July and September, you can spot magnificent meadows of tiny, star-shaped edelweiss on your walk through the Reschen Pass. Try These walking trails are tough, so be prepared with solid footwear. And brush up on a couple of songs from The Sound of Music to help you settle into a rhythm. SCAN ME Scan the QR code to shop for hiking shoes that keep your toes snug as a bug. Bluebells in Scotland What Explore storybook Scottish woodlands for tiny bluebells. Where You’ll find large fields of these delicate flowers at Loch Lomond & The Trossachs National…

COLIN’S SAUSAGE-STUFFED ONIONS Recipe on page 90 SEEN ON BHG TV FRIDAYS 7.00 COLIN’S PORK FILLET WITH JERUSALEM ARTICHOKE AND PARMESAN PUREE Recipe on page 90 COLIN FASSNIDGE AND CLARISSA FEILDEL Join us as we show you how to make delicious dishes on BHG TV, Fridays at 7pm on Channel 7. For more recipes, go to bhg.com.au COLIN’S CORNED BEEF AND WHITE SAUCE Recipe on page 92 COLIN’S FRIED CHICKEN WITH CELERIAC REMOULADE Recipe on page 92 COLIN’S PORK FILLET WITH JERUSALEM ARTICHOKE AND PARMESAN PUREE Preparation time 25 mins Cooking time 40 mins Serves 4–6 2 pork fillets (about 1kg), butterflied Sea-salt flakes and freshly ground black pepper, to season 2 Tbsp olive oil Roasted hazelnuts and crispy sage leaves, to garnish PUREE 2 Tbsp olive oil 1kg Jerusalem…

Ceiling roses, pressed tin and plaster add a rich dose of decoration to the top of a room, whether you’re trying to channel Downton Abbey or just want some glam. You can opt for the classic elegance of plaster, the ease of pressed metal or the clever charm of a dupe. Whatever you choose, you’ll raise the roof in style. 1 Plaster ceiling roses Ceiling roses first became popular during the first half of the 18th century. In the following 150 years, these ornamental plaster pieces graced grand halls, charming cottages and everything in between. Today, you’ll find a design for every taste, from Victorian floral flourishes to baroque swirls. Let your home’s era and existing cornices guide your choice to create a cohesive look. CENTRE STAGE A ceiling rose…

SEEN ON BHG TV FRIDAYS 7.00 Artist Jessica Watts loves nothing more than when someone connects with an artwork she’s painted and says, ‘I see myself in that.’ It’s a feeling she chases daily, working from a sunlit studio in Dee Why on Sydney’s North Shore. Her latest body of work, Wallflowers, explores female strength and individuality, represented through floral motifs and materials often associated with the home, including wallpaper, concrete, wood panelling and tiles. “For me, flowers aren’t just decorative – they’re symbols of femininity, memory, self-possession, power and transformation,” Jessica says. When she isn’t in the studio, you can find her looking for inspiration at the hardware shop, tending to indoor plants or walking her dog, Kevin. BHG: Which flowers show up most frequently in your work? JW:…

The national flower of England is the rose and, when you see tulips, surely The Netherlands comes to mind. But did you know that roses originated in China? And a far cry from Amsterdam, tulips are actually native to the Middle East. In fact, most of the exotic flowering plants in our gardens come from Asia. Very often the clue to their origin lies in the first or second of a plant’s botanical name, such as with the camellia (C. japonica) – it’s from Japan! Read on to discover how you can tour the world in your own backyard. Agapanthus AFRICA The rows of agapanthus that brighten our borders in summer with their blue, purple or white balls of flowers are out of Africa. Often called lily of the Nile,…

TOP READ THE LOST FLOWERS OF ALICE HART by Holly Ringland, HarperCollins, $22.99 This novel was my overall favourite read in 2019. While it’s centred around tragedy, loss and pain, this story shows just how much beauty can come from healing. After losing her parents in a tragic event, protagonist Alice Hart goes to live on her grandmother’s flower farm. Growing up, she learns the flower languages of native Australian flowers and, with them, a multitude of family secrets. Then, during her adult life, she must come to terms with her past and break the cycle of pain to create a path to peace. Not only is the Australian landscape at the forefront of this book, from the coast all the way to the red heart of the desert, native…

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It’s an indisputable truth: Aussies have always loved baked goods. Whether it was homemade or from the local bakery, many of us have fond memories of neenish tarts, sausage rolls or a Vegemite twist. So, in partnership with our talented friends at the Australian Women’s Weekly, we’ve pulled together our favourite true blue recipes from their book Australia Bakes. We hope you enjoy reminiscing over these tasty treats, or perhaps find a new family favourite. Either way, roll up those sleeves, pop on the apron and, most importantly, enjoy. Megan Osborne…

PREP + COOKING TIME 35 MINS PLUS COOLING & REFRIGERATION MAKES 40 60g butter, chopped ½ cup firmly packed brown sugar ¾ cup golden syrup (see tips) 1 egg, beaten lightly 2½ cups plain flour ½ cups plain flour ½ cup self-raising flour ½ tsp bicarbonate soda 2 tsp ground ginger 2 tsp mixed spice ICING 1 egg white 1½ cups pure icing sugar (see tips) 1 Tbsp lemon juice, approximately Pink food colouring 1 Preheat oven to 160°C/140°C fan-forced. Grease two large oven trays and line with baking paper. 2 Stir butter, sugar and syrup in a medium saucepan over low heat until sugar dissolves. Cool for 10 minutes. 3 Transfer cooled syrup mixture to a large bowl. Stir in egg and sifted dry ingredients, in two batches, until…

PREP + COOKING TIME 1 HOUR 10 MINS PLUS REFRIGERATION, COOLING & STANDING MAKES 24 1 ¾ cups plain flour ¼ cup icing sugar 185g cold butter, chopped 1 egg yolk 2 tsp iced water, approximately 2 Tbsp strawberry jam 2 Tbsp fresh pineapple, finely chopped 1 Process flour, sugar and butter until crumbly. Add egg yolk and enough of the water to make ingredients just come together. Turn dough onto a floured surface and knead gently until smooth. Wrap pastry in plastic wrap. Refrigerate for 30 minutes. 2 Grease two 12-hole (2-tablespoon/40ml capacity) shallow flatbased patty pans. Divide pastry in half. Roll each half between two sheets of baking paper until 3mm thick. Cut out 12 x 7cm rounds from each half. Press pastry rounds into pan holes, prick…

PREP + COOKING TIME 45 MINUTES PLUS COOLING MAKES 26 125g butter, chopped 2 Tbsp golden syrup or treacle (see tips) ½ tsp bicarbonate soda 2 Tbsp boiling water 1 cup rolled oats (see tips) 1 cup plain flour 1 cup firmly packed brown sugar ¾ cup desiccated coconut 1 Preheat oven to 180°C/160°C fan-forced. Grease two large oven trays and line with baking paper. 2 Stir butter and syrup in a medium saucepan over low heat until smooth. Combine the bicarbonate soda and water, then stir into the butter mixture. Stir in the remaining ingredients. 3 Roll level tablespoonfuls of mixture into balls. Place 5cm apart on lined trays, then flatten slightly. 4 Bake for 12 minutes or until golden. Cool biscuits on trays. TIPS Spray your measuring spoon…

PREP + COOKING TIME 1 HOUR PLUS STANDING SERVES 6 3 cups self-raising flour 1 tsp salt 30g butter ½ cup milk 1 cup water, approximately Butter and golden syrup, to serve 1 Preheat oven to 180°C/160°C fan-forced. Grease an oven tray. 2 Sift flour and salt into a large bowl. Rub in butter. Make a well in the centre. Add milk and enough of the water to mix into a soft and sticky dough. 3 Turn dough onto a floured surface and knead until smooth. Shape into a 15cm round and place on the prepared tray. Brush top with a little extra milk or water. Dust with a little extra flour. 4 Bake damper for 45 minutes or until it sounds hollow when tapped. Stand for 10 minutes before…

PREP + COOKING TIME 1 HOUR PLUS COOLING & STANDING SERVES 8 30g butter 1 Tbsp brown sugar 2 tsp ground cinnamon 2 cups roasted walnuts ½ cup milk 1 Tbsp instant coffee granules 185g butter, softened, extra 1⅓ cups caster sugar 3 free-range eggs 1 cup self-raising flour ¾ cup plain flour TOFFEE DRIZZLE ½ cup caster sugar ¼ cup water ⅓ cup pouring cream 1 Preheat oven to 160°C/140°C fan-forced. Grease a 22cm bundt cake pan well, then dust with a little extra flour and shake out excess (see tip). 2 Melt butter in a small saucepan over medium heat. Stir in brown sugar, cinnamon and walnuts until combined. Remove from heat. Set aside to cool. 3 Stir milk and coffee in a small bowl until coffee dissolves.…

PREP + COOKING TIME 50 MINS PLUS COOLING SERVES 10 250g unsalted butter, softened 1 cup caster sugar 1 tsp vanilla extract 4 free-range eggs ⅓ cup milk 2 cups self-raising flour ⅓ cup raspberry jam, warmed 2 tsp icing sugar Strawberries, to serve (optional) 1 Preheat oven to 180°C/160°C fan-forced. Grease two deep 20cm round cake pans. Line base and side with baking paper. 2 Beat softened butter, sugar and vanilla in a small bowl with an electric mixer until pale and fluffy. Add eggs, one at a time, beating until just combined after each addition. Gradually add milk, beating until combined. 3 Transfer mixture to a large bowl. Stir in sifted flour, in two batches, until mixture is smooth. Divide mixture between pans. 4 Bake cakes for 30…