Alannah Hill on the move

Australian fashion designer Alannah Hill is selling her home. Located in trendy South Yarra, the beautiful Victorian terrace is opposite Fawkner Park and a short walk to Domain Road.

It's no surprise that the home is decked out in Alannah's signature flamboyant style - plenty of pink, florals, antiques and girly glamour. Check out the speckled pink tiles in the bathroom, so much fun!!

Summer loving

It's been a while since my last post. I ve been busy enjoying our amazing Melbourne Summer. We've been blessed with unusually beautiful weather - I know this because 1. It's been too warm for jeans and 2. I ve been to the pool and beach a lot more than most years.

One of my summer purchases was 'Super Natural Every Day' by Heidi Swanson, also from 101 Cookbooks. It's my kind of eating – natural, whole and minimal sugar. It's rare for me to buy ready made sauces, pastes and dressings. I much prefer to make my own, so I avoid all the nasties. Of course I indulge occasionally because for me it's all about balance, but after having low amounts of sugar in my diet for such a long time I just don't have the cravings, or desires like I use to. 

Husband and toddler LOVED the 'Baked Quinoa Patties'. I adore how they are oven baked, so no standing over a stove flipping patties. I added grated beetroot to mine and they were delicious!! Perfect for a light dinner or the lunch box.

Baked Quinoa Patties

2 1/2 cups / 12 oz /340 g cooked quinoa, at room temperature*
5 large eggs, lightly beaten
1/2 teaspoon fine-grain sea salt

1/3 cup/ .5 oz /15 g finely chopped fresh chives
1/3 cup /.5 oz /15 g finely chopped fresh dill
1 cup / 1.5 oz /45 g finely chopped kale
1 yellow or white onion, finely chopped
3 cloves garlic, finely chopped
1 teaspoon (toasted) cumin
1 teaspoons baking powder

1 cup / 3.5 oz /100 g whole grain bread crumbs, plus more if needed
water or a bit of flour, if needed

1/3 cup / .5 oz / 15 g crumbled feta

1 tablespoon extra-virgin olive oil or clarified butter

Preheat oven to 400F / 200C.

Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, dill, kale, onion, garlic, and cumin. Stir well.

Add the baking powder and bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture.

Gently stir in the feta.

At this point, you should have a mixture you can easily form into twelve 1-inch / 2.5cm thick patties. I err on the very moist side because it makes for a not-overly-dry patty, but you can add more bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture. If you're still having trouble getting the mixture to hold - mix in flour, a couple tablespoons at a time.

Oil a baking sheet, and arrange the patties with a bit of space between each. Bake for ~20 minutes, or until the bottoms are brown. Flip and bake for another 5 minutes.

Enjoy hot, or allow to cool to room temperature on a cooling rack.