Blowing my own Vogue Trumpet

two-loves-studio-vogue-livingwWhat a delightful way to end a good week. Vogue Living loved my space over here at TLS and included a short and sweet write-up of my blog in their monthly Food (blogs) for thought in the NOV/DEC 13 issue of Vogue Living’s companion Vogue Entertaining + Travel. The lovely team at Vogue Living contacted me some while ago to let me know they would be including me and I’m thrilled to see it today in print.


Homemade Radish Pickle

two-loves-studio-homemade-radish-pickle-(7-of-8)Two of my favourite recipe sources, Jamie Oliver and Donna Hay, have recently shared recipes on making pickles. Pickles with cucumbers, carrots, radishes, onion and beets. I made some pickle last week to use up the old veggies in the fridge that were getting a little old and we have been eating them all week! I may have even eaten the last of them last night, after dessert and a cup of tea whilst watching Inception. Oh, love it.

I enjoyed having them on the dinner table to serve with a little salad and the vinegar taste meant that I didn’t need to make a vinaigrette to accompany the salad.


I have a little bit of a fascination with radishes at the moment. I love the shapes and colours that you can find at the market. A little organic farmers market stall at my local market sells bunch of heirloom radishes and I love to get them in front of the camera whenever I can. I cut a bunch of the radishes into erratic shapes, pinched a few spring of thyme off the window sill, added some pepper and mustard seeds and watched colour of the vinegar turn from a light gold into pink sea of shapes.


Homemade Radish Pickle

Makes approximately 1L (2 Pints) container of pickle.

(It is really simple to make any quantity, 2 parts vinegar, 1 part water. Approx 1 teaspoon of salt and 1 teaspoon of sugar per litre).


1 part white vinegar (1/2 cup)
1 part apple cider vinegar (1/2 cup)
1 part water (1/2 cup)
1 heaped teaspoon salt
1 heaped teaspoon sugar
2 springs fresh thyme
1/2 teaspoon of peppercorns
1/2 mustard seeds

Bunch of radishes, washes and chopped


Combine the vinegar, water, salt and sugar and still until dissolved. In a jar or preserving jar, (approximately 1L), place all chopped radishes, thyme, pepper and mustard seeds. Fill the jar with the vinegar mixture. Cap and place in the fridge.

You can eat the next day or leave it for a week or two before you tuck in.

Makin’ Jerked Ribs


I bought Jamie Oliver’s, Save with Jamie, a few weeks ago and I have been absolutely loving it. Great, tasty and easy recipes that I am actually excited to make. Plus they live up to my expectations. During the week I bought 2.5kg of organic pork spare ribs from the local market and spent the afternoon making Jamie’s┬áJerked BBQ Ribs. Uh..may…zing!

The pork was so beautiful when I lathered it with homemade BBQ Jerk (! does that sound weird?) sauce that I snapped a few pics before I left it to marinate for a few hours. Unfortunately there isn’t an ‘after shot’, they were just way to enticing that the finger licking good won over the camera!


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