The October 15 Edition
In our cover story, Heartbreak High’s Ayesha Madon talks to Jane Rocca about following her passion for music, and shows her very cool style in our cutting-edge shoot.
Ayesha Madon: ‘Success has been a mixed bag for me’
“I went from nobody knowing who I was to everybody wanting to know what I do,” says the 25-year-old star of Heartbreak High.
- by Jane Rocca
A role in Bridgerton gave Nicola Coughlan a profile. Now she’s using it for good
The 36-year-old actor, who plays Penelope Featherington in the series, is using her newfound fame to promote causes close to her heart.
- by Michael Idato
At age three, Hannah asked her parents the question they knew would come one day
Her mother didn’t bat an eyelid: “You were born with something called cerebral palsy,” she replied.
- by Hannah Diviney
Opinion
Opinion
I’m good in a crisis, but there is one thing I just can’t handle
I can dispose of huge spiders without issue and pick up cockroaches with my bare hands. But put a mouse in front of me and I completely fall apart.
- by Kerri Sackville
Tomboy chic with feminine ’70s flair: How this creative director defines her style
Jenna Holmes dresses like a “teenage boy going to play baseball”.
- by Georgie Gordon
Go bananas for fruity homeware accessories
From citrusy coasters to kitschy cushions and a charming cocktail glass
- by Georgie Gordon
Silverchair’s Ben Gillies and his wife met in school. They married 15 years later
“We kissed for the first time, got engaged, and two months later we were married.”
- by Robyn Doreian
Spending time with an 84-year-old gives Chantelle’s life more meaning and joy
Chantelle Ellem was going through a rough patch when she saw a Facebook call-out asking for volunteers to spend time with the elderly.
- by Evelyn Lewin
‘A rice bowl of marinated satay tofu’: A vegan baker’s healthy day on a plate
Baker and author Georgia Irwin preps her meals on Sunday for the week ahead.
- by Nicole Economos
Adam Liaw’s snapper and chorizo cataplana
You could think of a cataplana as a light, summery stew. While it’s traditionally made in a lidded dish of the same name, any large, low casserole – or even a wok – is fine.
- by Adam Liaw
Adam Liaw’s greens with preserved lemon
Don’t skimp on the olive oil when making this side dish as it helps to carry the fragrance of the preserved lemon.
- by Adam Liaw
Libra: Forget people pleasing. This week focus on self-love
Free weekly forecast in life, love and career from renowned Astrologer Hedy Damari.
- by Hedy Damari