Thursday, 25 August 2016

The best advice my dad gave me: Charlotte Calder

"The best thing my dad taught me was: Who cares what other people think? 
What matters is to do what's right."
Charlotte Calder

Charlotte Calder is an SEO copywriter and kids' author who divides her time between Sydney and Orange NSW. Learn more about Charlotte at

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Wednesday, 24 August 2016

Father's Day Recipe: Blueberry & hazelnut pancakes

The best start to Father's Day is a delicious breaky. Our friends at Sweets For Tilly have put together a ‘kid-friendly’ and scrumptious pancake recipe to sweeten dad up on his special day. The recipe is also full of natural sugars so a little more healthy than the average pancake.


Makes 10 pancakes

  • 200 grams self-raising flour – sifted
  • 1tsp baking powder
  • A pinch of salt
  • 1 egg
  • 300 ml of milk
  • 1 tablespoon ground cinnamon
  • 90 grams of finely chopped hazelnuts (or whiz in a food processor for it to be finely chopped)
  • 150 grams frozen blueberries
  • A small knob of butter for cooking

A delicious twist on the classic pancake


1. Mix the dry ingredients and the nuts in a large bowl.

2. Beat the egg with the milk and then make a well in the centre of the dry ingredients. Whisk the milk into the dry ingredients until you have a thick batter.

3. Gently stir in half the blueberries into the batter mix.

4. Put a large non-stick frying pan on a low-medium heat and add a small knob of butter until it melts.

5. Ladle the batter into the pan, cook for 2-3 minutes until there are bubbles forming on the surface of each pancake.

6. Turn the pancake and cook for another 2-3 minutes until golden.

7. Keep the pancakes warm in a low temp oven, while you cook the rest of the batter.

8. Serve with yoghurt and the remainder of the blueberries. Or for a special treat top with golden syrup with the blueberries.

This is a great recipe for all ages!

Sweets For Tilly is a family run business by Jacqueline and her two daughters, Nancy and Rachel. Starting a baking business has been a lifelong dream for the three ladies, and as a family with the gift of baking and flare for and creativity, Sweets for Tilly was born. The name of the business was inspired in honor of their late Grandma, Mathilde, which is the French version of the name Matilda, which can also be known as Tilly.

Many may know that the art of baking macarons can be very tricky to say the least. The three ladies began their obsession for perfecting the art of macarons several years ago. Their signature flavours include, salted caramel, berry burst (chocolate with a berry surprise, and a very special Mauritian vanilla tea flavour. The Mauritian vanilla tea flavour pays homage to their island heritage, with Jacqueline moving here with her husband many years ago to start a family and settle in Australia. More than 40 years later, both Nancy and Rachel have families of their own finally and decided to take the leap and begin a baking business to turn their dream into a reality.

Sweets For Tilly bake macarons, biscuits, sweets and special occasion cakes all handmade and baked with love. The delights we bake cover everything from weddings, birthdays and baby showers. Learn more at

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The best advice my dad gave me: Rachel Lee Burnelle

"My father passed away when I was in my late teens. We had an amazing connection, because he believed in developing a horizontal relationship with me rather than a vertical, child to parent relationship. Our understanding and mutual respect for each other built up gradually through conversing and discussing regularly diverse topics. From a very young age, I remember, he would always speak to me like an adult to another adult.
The best thing my dad taught me was to believe in myself and be brave enough to make choices and take responsibility for them, even when wrong. And when I went through a short spell of being bullied at school, he taught me how to show a mirror to my tormentors and stand up for myself." 
- Rachel Lee Burnelle

Rachel Lee Burnelle is inspired by the little things in life. She is a marketing executive of Paul’s Rubbish Removal Sydney and strives to live a green and simple life.

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Tuesday, 23 August 2016

Father's Day Recipe: Meat Market's RnR combo

This delicious meal combines four dad-friendly favourites: Potato Gratin, Beef Rib, Bourbon Glaze and Crumbed Onion Rings. This meal will make for one happy dad this Father's Day!

Potato Gratin:
  1. Preheat oven to 180C.
  2. Lightly grease a rectangular baking tray
  3. Thinly slice potatoes and onion.
  4. Arrange some of the potato over the base of the tray and top with a little onion.
  5. Sprinkle with a few slices of garlic and season with salt and cracked black pepper.
  6. Continue layering with the remaining potato and onion, adding garlic every second or third layer.
  7. Combine cream with cheese.
  8. Bake for 45 minutes or until potato is cooked through and top is golden.
  9. Let the tray of gratin go cold and set.
  10. Once the Gratin has set you then use a circular hollow cylinder to cut nice round portions of Gratin ready to be served when required

Meat Market's delicious RnR combo

Beef Rib:
  1. Get a pan nice and hot and seal the ribs until they have a nice caramel brown colour.
  2. Add ribs to a big roasting dish and fill with some diced onion, Garlic, rosemary, thyme and veal/beef stock.
  3. Cover the tray with baking paper and then with tin foil, place in the oven on 84 Degrees Celsius and slow cook for 14hrs.
  4. Once the ribs are cooked remove from the tray and strain the stock into a smaller saucepan. This can be kept to be used for another time when slow cooking or reduced into a delicious Jus.
  5. Place the ribs in another tray, pour some of the bourbon glaze over and put them in the oven for 10 minutes at 180 Degrees Celsius.
  6. When ready, plate the ribs add a little more bourbon glaze and top with onion rings.

Bourbon Glaze:
  • 400ml tomato sauce
  • 100ml bourbon
  • 50ml Worchester sauce
  • 50ml maple syrup
  • 1/3 of a bunch of chopped thyme

Combine all ingredients together to produce 600ml of bourbon glaze.

Crumbed Onion Rings
  1. Slice onions into 1cm thick rings.
  2. Dust the rings in flour.
  3. Then add to egg wash.
  4. Once completely coated in the egg wash, add to the bread crumb.
  5. Add the rings back to the egg wash, then to the bread crumb to get a nice even thick layer.
  6. Once ready fry until golden brown and serve.

Thank you to our friends at Meat Market on Melbourne's South Wharf Promenade for sharing this delicious recipe. Dedicated to the flavours of an open flame grill, Meat Market is the ideal spot to sample the best meats Victoria has to offer. On Father’s Day, Meat Market is offering dads and their families some R&R with ‘Ribs and Rump’ platters available for $49 per person. For bookings call 03 9008 8953.

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The best advice my dad gave me: Yannick Ieko

"The best thing my dad taught me was that there is no such thing as a free lunch. Since then, I've always been skeptical of what is being offered for "free" and that has served me well over the years. Dad always said that I should always understand what's in it for them in these circumstances, which is wise and something I'm fully intending to pass on to my two sons."
Yannick Ieko

Yannick Ieko is CEO of SMSF loan experts. Learn more about what they do at

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Monday, 22 August 2016

The best advice my dad gave me: Fabiola Gomez

"The best thing my dad taught me was to get your qualifications (mine was a law degree) so that you never needed to rely on anyone else to support you, and have the ability to earn your own wage." 
 Fabiola Gomez, LUXit

Fabiola Gomez is a serial entrepreneur and currently the founder and director of LUXit, Sydney's only award-winning mobile beauty and wellbeing service. Learn more about LUXit at

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Sunday, 21 August 2016

The best advice my dad gave me: Annaliese Allen

"The best thing my dad taught me was that men and women are equal. That I could do anything I wanted to do. That I could be the very best at anything I worked hard for. 
My mother passed when I was young, so Dad played both roles. There were no stereotypes of what a father or mother was supposed to be. My ambition, my drive, my competitiveness are all traits Dad embraces and encourages – I think he sees himself in me. This, probably accidental, feminism has allowed me to soar. And for that, I am forever thankful."

Annaliese Allen is a Melbourne mother of two, corporate accountant turned entrepreneur and Honeybell Waterwear founder. Honeybell Waterwear retails contemporary rashies, cover ups and resort wear for women. Check out the Honeybell range here:

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