Let’s go, boys and grills

Summer’s coming up and it’s time to fire up the barbie!

My mates from our Canberra church are holding a barbecue on  11 November, 4:30 p.m., at 11 Pickler Rise, Moncrieff. Just blokes, beef, and barbecue!

If your Canberra air conditioning is shot and you’d rather join us, you can email us at everynationcanberra@gmail.com or message 0423 233 723.

This is going to be fun!

Can’t wait to try this Canberra wine!

Today, I got hold of a magnificent bottle of Australian wine from Canberra winemakers Kerralee Wines.

Darryl’s Drop is a 2013 Merlot Rosé created by Kerralee for their friend, Daryl Lawrence, “a good family friend who passed away on Canberra’s Centenary whilst our Merlot harvest was underway.”

This Merlot Rosé has a beautiful colour, with shades of orange, pink, and gold, depending on your light. Grown in their Canberra vineyard from cool climate grapes, Darryl’s Drop also features  lovely artwork done in pastels and watercolours by Dana Stewart-Thompson.

My mouth is literally watering.

[Darryl’s Drop and other fine Australian wines may be ordered on their website. I received no remuneration from Kerralee for this blog post.]

New seasons

This week marks the first week of my new job at Fresh Creative, a Canberra design studio that specialises in total communications solutions for print, marketing, digital, and signage across the ACT.

In the one week I’ve been working for Fresh Creative, I feel like I’ve been more productive than I’ve been in weeks. The people I work with are absolutely lovely, and we’re churning out quality work day in and day out.

As Little Orphan Annie sang, “I think I’m gonna like it here.” And she and I aren’t orphans anymore. Cheers to that!

Jess Glynne, “All I Am”

Jess Glynne has released her new single, “All I Am,” and this is definitely going to be one of my top three bops for 2018! She did a phenomenal job with “Hold My Hand,” and her new single is so much fun!

What makes Glynne so much joy to listen to is not just the quality of her voice, which is arguably the strongest female voice out of Britain since Jessie J. What makes Glynne a force to reckon with is her uncanny ability to make great pop songs with accessible lyrics and fun hooks. While the previous single, “I’ll Be There,” made Glynne the first British female solo artist to have seven number-one singles in the UK, I think “All I Am” deserves to be her eighth.

Continue reading “Jess Glynne, “All I Am””

Introducing the “Arrive in Five” Podcast

Friends, I’m so excited to announce the first episode of my new five-minute podcast, Arrive in Five, is live on Spotify and Anchor, and will be live on Apple soon!

Arrive In Five is a short but useful podcast designed to inspire and encourage people; the goal is to “bring you to a better place in five minutes.” The debut episode offers five tips on adjusting to new beginnings.

Please do support this project by listening to the podcast and, if you like it, sharing it on your networks or leaving a good rating; if you didn’t, I’m always open to suggestions on how to improve the podcast. Thank you for your support!

Asian Chicken Stir-fry with Snow Peas

Last night, I wanted to put together a dish that had vegetables in it since I had a lot of veggies–including snow peas that I got at Coles for less than two dollars–and didn’t want them to go to waste.

So I decided to put together an Asian-inspired stir-fry with chicken as the star and colorful ingredients in phenomenal supporting roles. The end result was quite delicious.


  • Half a kilo of cubed chicken breast
  • Three tablespoons of vegetable oil
  • One cup of organic chicken stock
  • Four tablespoons soy sauce
  • Two tablespoons cornflour
  • Four tablespoons of minced garlic
  • One cup chopped fresh mushrooms
  • Two cups snow peas
  • Half a cup of broccoli florets
  • One red capsicum, chopped julien
  • One tablespoon sesame oil
  1. In a measuring cup, combine the chicken stock, soy sauce, and cornflour.
  2. In a large saucepan, sauté the chicken and garlic until the chicken is cooked. Add mushrooms, broccoli, capsicum, and chicken stock mixture. Cook until chicken is cooked through.
  3. Add snow peas, cover the saucepan, and cook about five minutes. Add the sesame oil and stir about a minute, transfer to a large serving bowl, and serve.

Sizzling Tofu

My wife and I were able to secure a nice block of extra firm tofu last week, and we were excited to come up with something different that didn’t involve pasta or rice.

Then, boom! It hit us! Let’s do sizzling tofu!

In Manila, restaurants like Max’s Fried Chicken serve up in a sizzling hot plate some fried tofu that they mix with a flavored mayonnaise. It’s flavorful and delicious–not the healthiest way of preparing tofu, thanks to that mayo–and our kids enjoyed it. So here’s what we did!


  • A big block of extra firm tofu, cut into cubes
  • Chopped red and green bell capsicums
  • 1 medium yellow onion, chopped
  • 2 tablespoons butter
  • Cooking oil
  • ¼ cup mayonnaise (pure egg, none of that soy mayo, ayt?)
  • 3 tablespoons soy sauce
  • 2 tablespoons water
  1. Combine the sauce ingredients and set aside.
  2. In a large saucepan, heat the oil. Deep fry the cubed tofu until lightly browned. Remove from the saucepan and place on paper towels.
  3. In a separate, equally large saucepan, over medium heat, sauté the capsicums and onion in two tablespoons of butter. Add the fried tofu and fry about two to three minutes.
  4. Pour the sauce into the saucepan. Stir and continue to cook, about two minutes. .
  5. Transfer onto large serving plate and serve immediately.