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Nimsxx

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25.01.2022 I’ve smashed out a cold set pudding in the NutriBullet. I find gelatine powder much easier to use if you want to get something in the fridge in 5 minutes or under. As long as you bloom that gelatine first. I popped it in with the warm poaching liquid from the rhubarb and blitzed it until it looked like it was trying to be whipped egg whites. Then I added some milk kefir to make it up to 750mls (the size of my mould). Because I’m in the business of healing our guts, I measured... 3 flat tspns of gelatine which will a firm pudding make! If I was making panna cotta, I would use a FLAT teaspoon per 400mls of total liquid to get that soft wobble. If you’re a fan of leaves, your ratio is 3 tspn powdered gelatin to 1 leaf. Don’t go asking me about titanium leaves etc etc! I’m giving you ratios for your basic, entry level leaves. Let’s keep it simple and you’ll always win! AND....... there’s rhubarb for a sweet tooth snack or breakfast wth all that beautiful fibre making that good bacteria happy. nims xx #guthealth See more

25.01.2022 To all the mothers that have given birth to their own and those that have loved others children into wholeness, we acknowledge you today. Love you mama. nims xx

25.01.2022 C O R I A N D E R Symbolic Gesture: your hidden worth. It’s meaning also tells us how to use it. We often only use it’s leaves at the end of a cook to finish a sauce or add a last minute flavour bomb to a dish, but it’s real worth; it’s hidden worth is in it’s roots and stems. There’s so much worth in things that are hidden, things beneath the surface, beauty beyond the perfect or face value. Like coriander and it’s roots, we need to look deeper, taste deeper and uncover real worth far beyond what we initially see or feel. nims xx

22.01.2022 Packing to go and cook up a storm with Amanda Hinds and her crew at Bunnyconnellen for the duration of the Emeraude pop up. It‘s nice being here, listening to a podcast and pulling out all these white jackets that have served me well. I love a white jacket. It requires a huge amount of work on so many levels to wear one and so much emotional work to wear one proudly. This industry is a hard task master, but the discipline, the family bonds that are formed within a team of mis...fits, the rush of a brilliant service and the satisfaction of a good clean down at the end of a day of intense accomplishment is incredibly satisfying. There’s absolutely nothing like being part of the kitchen crew. There are an enormous amount of Chefs currently who are questioning whether or not it’s worth it anymore. This pandemic has left them exhausted and stripped bare, bereft and resentful. If you see them, remind them of who they are again. Encourage them and call them Chef. They need to remember who they are IN that jacket, what they’ve accomplished to wear it and that they belong to an industry of misfits, a family that will rise again. An industry that needs them to remember. Prouder, stronger and worthy. As I button up my jacket each morning over the next 10 days, I’ll be praying this remembrance over us. Rise again Chef. It’s time. nims xx See more

22.01.2022 #saydontslay 1*, 3*, 5* star Reviews. There’s no guide book to fairness or feedback, it’s confusing for us and you. Here’s a simple strategy. Be kind and remember to only critique what is absolutely in our control, #saydontslay ... If everything was amazing it’s definitely worth a 5 and high praise. If there was a slight misdemeanour we’d still love 5 stars. If you had to mention something and it was fixed or replaced, you guessed it 5 stars. If flies were buzzing around your table, and we’d done all we could, short of dousing you in pyrethrum, still a five. Yes. Ok; maybe a 4 because you were swatting up a sweat and it is Australia. Definitely not 1* though. If we were closed and you didn’t know, or we’re busy and you don’t like crowds, or you can’t get a park? That’s totally, like completely, out of our control and doesn’t even deserve a mention. What we’re trying to say here is be fair and if you can’t say it to our face, then please don’t post it. nims xx This post is part of the Say Don’t Slay Campaign, proudly supported by @miseenplacebonnefemme

22.01.2022 We were all completely knocked down with the flu and have had to come home to rest. I decided to pull this beautiful book back out this morning and get sensible about our gut health again. I’m absolutely sure it’s a contributing factor to the wipe out. The vegetable haul has been brought home and now it’s time to get prepping so we have lots of nutrition on hand to make us well. No doctor in the land will see us unless we have a negative COVID result so we threw that into the mix as well. Hoping I can beat my cracking congestion without antibiotics. nims xx

22.01.2022 Labeling 100 of these beautiful little jars tonight for a corporate client. I’ve made Punpkin Pie Jam, Strawberry Cinnamon Doughnut Jam, Banoffee Pie Jam and Cherry Strudel Jam. Retro jars of Comfort are what Christmas is all about. nims xx

21.01.2022 The end to Birthday week was celebrated with her favourite comfort food dinner at home of Kimchi Chicken and a Banoffee Pie in all its retro glory instead of cake. Now for a week of recovery (not) for this mama. nims xx

20.01.2022 This is part of the kitchen garden at @Bunnyconnellen. Such a beautiful spot to be cooking in for the next 10 days. nims xx

19.01.2022 Change fuelled by kindness is the truest and fastest way to make a difference in any situation. The words that you speak and the tone of its delivery can set someone on a determined path to fulfill your expectations above and beyond anything you may have suggested, or cause someone to be completely disabled and unable to move forward in any capacity. #saydontslay When you’re in any venue today please let them know what they’re doing right so they can continue to elevate those things above what they may get wrong. Your ongoing kindness is appreciated so much more than you know. nims xx This post is part of the Say Don’t Slay Campaign, proudly supported by @miseenplacebonnefemme

17.01.2022 We’re beginning the Festival of Gideon’s 50th by coming away for a few nights and doing his favourite things. Drinking cocktails and eating seafood by the ocean. He’s so worthy of much more. It’ll be a week of surprises and over the top behaviour. nims xx

16.01.2022 Love these two cuties. nims xx

16.01.2022 WH I P P E D C R E A M is one of the simplest and most luscious of mouthfuls. It is so beautiful clean and pure or just so slightly flavoured to compliment whatever morsel needs a little of its silky goodness for balance. To aid those soft peaks form, make sure you use thickened not pure cream. Thickened cream contains gelatin, which prevents the cream from splitting and weeping and helps it to hold, especially if you’re whipping today, to serve tomorrow. When whipping, take... it to JUST before stiff. This also helps to keep it from splitting. Just make sure to wrap it well or pop it in an airtight container before you put in the fridge. That way it won’t absorb any of those stale fridge smells in its fat molecules. If I’m serving it with something sickly sweet, I add a little vanilla but no sugar. Acidic fruit like raspberries or strawberries love a little sugar and some orange zest. Chocolate tarts are even more amazing with a nudge of instant coffee & nutmeg or cinnamon. Poached fruit is absolutely beautiful with a little brown sugar instead of white and some cooled toasted & crushed nuts folded through. You can also ripple your favourite jam into already whipped cream to dollop on a citrus tart or layer into a lemon curd curd sponge. A summer pudding is amazing with a big dollop to which finely chopped lemon thyme has been added. I love savoury versions too! Horseradish & roasted garlic on a beautifully cooked steak, dill & lemon zest on asparagus with a fine grating of parmesan and heaps of pepper. It’s such an elegant and easy way to add a little extra to your table. nims xx See more

16.01.2022 #saydontslay There are so many things that happen behind the scenes of a Food Business. So many beautiful human beings from all walks of life, doing the very best that they can. Some days are amazing and it all falls into place without any effort, but like everybody else on this crazy journey called life; these days are rare. Today we’re asking you to see beyond the beautifully set table, beyond the perfectly poached eggs, the latte art, the crisp greens. We’re asking you... to see the humans who are probably struggling just like you, to do the best they can in spite of what else may be going on. We’re asking you to be kind today and see the absolute magnificence of what they’re able to accomplish in spite of their circumstances. Today is your chance to be hospitable. Let them know just how courageous they are and how much you appreciate them. nims xx This post is part of the Say Don’t Slay Campaign, proudly supported by Mise En Place Bonne Femme #saydontslay #sayittomyplace #feedbacknotfire #talksnottakedowns #relationshipsnotreviews #kindnessnotkeyboards #conversationsnotkeyboards #humanisehospitality #putyourknifedown #kindnessmatters

16.01.2022 I’m so glad not to be working on the weekends at the moment. It’s so lovely to be at home to set the table and make something simple to eat in our pyjamas. I’m still in a place where the thought of queuing to brunch on the weekend brings on overwhelm. The habit of waking in stress on the weekend to feed 300+ a day still tries to dictate terms. This is so peaceful and simple. I’m thinking of having some friends at our table now, on one condition; they come in their pyjamas. nims xx

16.01.2022 A white chicken stock, or bone broth with unroasted veg for all you hipsters. I need soft chicken for salads and a millet risotto and I want all that beautiful collagen from the bones in everything. I’ve seriously amped up the garlic, but because I’ve left them while they’ll give sweetness rather than heat and pungency. We’ll just drink this before breakfast with a little sauerkraut juice. nims xx #guthealth #getmymojoback

14.01.2022 Firstly, rhubarb in the oven to poach. I’ve put cinnamon, rice malt and ginger in the poaching liquid. Once their cooked, I’ll make a bowl of cold set pudding with the juice, some milk kefir, turmeric to help with our inflammation and gelatine. You can spend a crazy amount of money on collagen powders or just use gelatin. It’s exactly the same product, made exactly the same way but without the hype and over blown price tag. Save your gut and your wallet. nims xx

13.01.2022 @miriam.lilly has made us a chi with Gideons’ special tea blend. She’s added turmeric and raw honey and played with some hemp milk today for a little extra tummy love. Should have trademarked that blend, there’s so many venues using it 10 years after he started making it. nims xx

12.01.2022 May the 15th is #nocomment Day. Participating venues across Brisbane, Sydney, Melbourne and surrounds, will come together to ask that your feedback be kind, fair and focussed on what is in our control; to #saydontslay. If you need to bring our attention to something on Saturday, please do so at the table with your server, at the counter when you’re paying or via a personal email. We will be disabling comments on our post, to highlight the fact that too often things can be ea...sily rectified with kind communication whilst you’re still in our venues and we are able to do so. We want to build relationships with you and create something that is truly Hospitable. Thank You so much for supporting us in this. Feel free to share our posts in your stories and across your socials so that we know your with us, we really appreciate it. nims xx This post is part of the Say Don’t Slay Campaign, proudly supported by @miseenplacebonnefemme #saydontslay #sayittomyplace #feedbacknotfire #talksnottakedowns #relationshipsnotreviews #kindnessnotkeyboards #conversationsnotkeyboards #humanisehospitality #putyourknifedown #kindnessmatters

12.01.2022 The best night with 3 of the most beautiful women I know. Gosh I love you girls. nims xx

09.01.2022 These beautifully boxed Broiche Donuts are available at the Emeraude pop up at Bunnyconnellen. It was such a GOOD first service today and our family immediately felt a part of the hardworking team. Such a good day and such delicious, honest and heartfelt food. nims xx photo credit Amanda Hinds

09.01.2022 #saydontslay Today is #nocomment Day. We are disabling comments across the day, to highlight the fact that too often things can be easily rectified with kind communication whilst you’re still in our venues and we are able to do so. Participating venues are asking that your feedback be kind, fair and focussed on what is in our control, to #saydontslay . If you need to bring our attention to any issue that you have with our product or service, please do so face to face with ou...r team or via a personal email. Our aim is that each of us, on both sides of the counter, support each other in building a more hospitable Industry. Thank You so much for supporting us in this. We really appreciate it. nims xx This post is part of the Say Don’t Slay Campaign, proudly supported by @miseenplacebonnefemme

08.01.2022 The smell of cinnamon has taken over. We had my trial jam on toast this morning. WOW, mind blown! nims xx

08.01.2022 It’s been so long since I’ve made anything for our gut upkeep; that even my water kefir grains are in danger. They’re still moist thank goodness, and only smell of vinegar. I’ll resurrect them with an overnight sugared water feed and make a raspberry batch for us tomorrow. nims xx

06.01.2022 Soaking hulled millet overnight for a little fermenting fun. I’ll use half for a congee breakfast tomorrow with some chicken stock and mushroom. Then I’ll grind the rest with a little rice flour for a crepe on Sunday. A soft and nourishing start to the day. nims xx

05.01.2022 This side of COVID, Food businesses are under incredible financial pressure. It’s so important to bear that in mind when offering feedback, to be kind, to #SayDontSlay. We’re so good at playing like ducks, all smiles and amazing up top and paddling like mad underwater, just because you can’t see it; doesn’t make it VERY real. It’s time to be compassionate. nims xx

04.01.2022 A memory came up in my Facebook feed the other day, the irony not missed, given this Mise En Place Bonne Femme Campaign. I’d been abused by a customer in a room full of people, over an over cooked egg. When I asked what he would like me to do to fix the issue, thinking that if I gave him an option it would make it easier, he stood up and let rip. The biggest wound amongst all of the swearing & public dressing down, was that he called me a FAILURE. I was executed in that mom...ent & quickly left the room, sat on the back steps and howled. The scene had my whole team in tears too, & it took every ounce of courage for me to get up, recalibrate their wounded reactions, & get on with it. Needless to say I left work early that day, the feelings of failure that had been in my own self talk confirmed & seemingly sealed. I fled to a friends place in tears & without her even asking why, she ran me a bath, loved me & allowed me to share when I was able to find words for my feelings. I was past sobbing. The pain was so great that I just sat, numb & paralyzed, tears streaming down my face of their own accord. I struggled to feel comfortable in my own cafe again for the longest time & my walls of self protection grew higher by the day. I began to close myself off from the very people that I so wanted to be hospitable to, from the fear of being misunderstood & not being able to live up to the expectations. Fear of receiving more abuse confirming my failure. Abuse in any form, does so much damage, closing the hearts of those that open their businesses because they are innately hospitable. Please #saydontslay. Please think about the pain being caused. The hearts in every business are open to you. Help them remain open and honour their offering in relationship, so they can continue to lift and improve and love you. That’s their only intention. That’s what food does. nims xx

03.01.2022 I had a such a brilliant 2 days cooking with the team from Emeraude at Bunnyconnellen. The produce driven menu we served to 100 farmers, producers, local members, business people and food lovers was just beautiful under Amanda’s deft hand and leadership. It was a privilege to be here. Thanks Team, love you heaps. I’ll always say yes. nims xx

02.01.2022 Such pretty fruit tarts from my Cert IIII in Patisserie. I’m having such fun remembering long lost skills, refining old friends and finding new ways of doing things. Who says you can’t teach an old dog new tricks? If you want to jump on board for next round I highly recommend it. Led by ICE - The Institute of Culinary Excellence - RTO 40748 at the beautiful kneadery kitchens at Lumiere Events and Culinary Studio. nims xx