Hello weekend

Hello from the Gold Coast! I'm in town for the Women in Media conference and feel very lucky to be here. I've been on the move this week and got to visit my brother Zachary in Sydney and tour the Google office where he works. It was fun to catch up over dinner and a few games of ping pong, plus the office itself was mind-boggling. I also made sure to stop at Rivareno gelato on my way back to the hotel and it was well worth the detour. I hope you have a lovely weekend ahead, here are a few things to make it extra nice:

I've just discovered the Highly Enthused podcast and am an instant fan. By the end of the first episode, I'd booked a restaurant for my next Sydney stay and found an engagement gift after months of searching/stressing. It's a fun Australian podcast that recommends great things to eat, listen, read, watch and buy. It started last year and I'm currently averaging an episode each day :) Two highlights - the episode dedicated to toast toppings and the Sydney guide for a perfect weekend in the city.

A romantic (and inexpensive) anniversary gift.

'What being a godmother taught me about love'. A beautiful essay that came recommended by Grace.

Dreamy scrambled eggs for dinner over rice.

I've just reserved this book from the library - love that it's described as a Bridget Jones's Diary from a woman of colour. And because it's been awhile since I've read a graphic novel, I'm also excited to try Bloom as recommended by my friend Kristy.

This baked fish taco recipe from Heidi Sze for ABC Life is fast, festive and healthy. If you're a vegetarian, I've also made it with sweet potato, using the same spice mixture but skipping the marinating time. Depending on the size of your sweet potato pieces, the baking time is around 15-20 minutes.

Finally, if you have the oven on this weekend I've been making maple roasted walnuts, inspired by a porridge I had in Canberra. Just mix raw walnuts in a few tablespoons of maple syrup until they're coated nicely, add some sea salt and roast for 10-15 minutes at about 180 until they're browned. Eat them by the handful or over porridge or bircher. So simple, so good.

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