
Natalie’s idea
Articles
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2 weeks ago |
stylemagazines.com.au | Natalie McGowan |Natalie’s idea
For better or for worse, I’ll admit, I’m quite susceptible to being influenced – throw an ad at me and I’m pretty much sold. So when my FYP and IG feed started presenting me with video after video of people indulging in Japanese head spas, I knew I had to try it for myself (in the name of research, of course). A quick Google search showed there was a clinic near me offering the treatment, so I booked myself into atama, a dreamy, holistic clinic based on James St, and eagerly awaited the date.
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3 weeks ago |
stylemagazines.com.au | Natalie McGowan |Natalie’s idea
Before the internet reshaped the way we access recipes and cook, Daniil Paulman, now executive chef at Sofia’s Restaurant & Bar, remembers Estonia’s dining tables all looking and tasting identical, every household relying on the same cookbook. “Sometimes, someone would throw in a little twist – a new ingredient – and you’d hear someone ask, ‘What did you add? Can I get the recipe?’ That moment stuck with me.
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3 weeks ago |
stylemagazines.com.au | Natalie McGowan |Natalie’s idea
Ben Williamson – a founding director and executive chef at Anyday Hospitality (Agnes, Biànca, hôntô, sAme sAme) – shares his go-to, nourishing pasta dish that’s become a staple in his household. “Sweet, tender pork perfectly balanced by bitter greens, while a dash of soy sauce and a hint of fish sauce (the ‘secret’ ingredients) add a depth of umami.
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3 weeks ago |
stylemagazines.com.au | Natalie McGowan |Natalie’s idea
Cordell Khoury, one of the owners behind some of Brisbane’s best Italian restaurants (including Beccofino and Julius Pizzeria), dishes on his favourite after-work meal: a simple but delicious spaghetti aglio, olio e peperoncino. “It’s my most repeated recipe. It’s made with ingredients most people would have on hand and is super quick and easy. It’s light but filling, perfect for a late-night snack.
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3 weeks ago |
stylemagazines.com.au | Natalie McGowan |Natalie’s idea
Sarah Baldwin — the chef and owner behind Joy, Fortitude Valley’s acclaimed 10-seat fine diner known for its intimate and immersive experience — shares her take on a simple yet soul-soothing vegetarian ramen. “I make this a couple of times a week – usually on the days I want the house to smell like something nourishing is on its way, without needing to go shopping or put in too much effort.
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