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Better Homes and Gardens Australia July 2020

Better Homes and Gardens - full of ideas, inspiration and information for you and your family. Every issue of Better Homes and Gardens is packed with inspiring, affordable and achievable ideas plus step-by-step projects for all areas of your home and garden.

Are Media Pty Limited
$4.98(Incl. tax)
$34.98(Incl. tax)
13 Issues

in this issue

1 min
watch us on tv

GRAB YOUR TOOLS I love DIY, it is one of the reasons why I started in the trade – so I could work on the tools everyday. If you have the same passion as me, or if you are thinking of tackling a DIY project for the first time, it might help to start small. It’s about building your confidence. As your confidence grows, so can your projects. You never know you might just find a new hobby that you, your family and friends will all benefit from – after all there’s nothing more meaningful than a hand made gift. If you do find you are appreciating being at home more, now is the time to give DIY a go. Good luck! Adam Dovile 29 MAY TO 19 JUNE 2020 NOTE: Television content subject to schedule changes.…

2 min

A month on and the BHG team has well and truly settled into working from home – despite a few pesky tech issues. I might be biased – scratch that, I am biased and happy to admit it, for the awesome BHG team has exceeded expectation to create a beautiful issue with a veritable feast of ideas. If there was ever a time for you to find comfort in your home and joy in the simple pleasures of making, cooking and gardening, this is it! In my neighbourhood, and mirrored across the country, we are finding solace in the domestic arts and attending to long-overlooked home maintenance jobs. To borrow a quote from Ben Franklin, ‘out of adversity comes opportunity’. This manifests differently for each of us, but in my case, repairs…

7 min
one-pot wonders!

WHAT A GREAT IDEA! MEALS THAT COOK WHILE YOU ARE AT WORK OR PLAY ITALIAN ANTIPASTO PORK Preparation time 15 mins Cooking time 3 hours 50 mins Serves 6 1.4kg pork shoulder or scotch roast, cut into 5cm piecesFreshly ground black pepper, to season2 Tbsp plain flour2 tsp fennel seeds2 Tbsp extra virgin olive oil, plus extra100g thinly sliced prosciutto, roughly chopped2 brown onions, finely diced2 carrots, cut into 2cm-thick pieces500ml white wine250ml water¼ cup tomato paste2 cloves garlic, crushed½ cup mixed marinated olives½ cup sundried tomato halves1 Tbsp baby capers4 sprigs oreganoCreamy polenta, to serveFinely grated parmesan and basil leaves, to garnish STEP 1 Preheat oven to 140°C fan-forced (160°C conventional). STEP 2 Put pork in a large bowl, season with pepper and toss with flour and fennel seeds. STEP 3 Heat oil in a large heavy-based…

9 min
fast ed’s kitchen

CHOCOLATY, CREAMY AND A LITTLE FRUITY IS THIS COFFEE-FLAVOURED BEAUTY CHICKEN, APPLE AND CIDER SKILLET POT ROAST Preparation time 10 mins Cooking time 40 mins Serves 4 8 chicken thigh fillets, skin onSea-salt flakes and freshly ground black pepper, to season¼ cup plain flour125g unsalted butter, chopped2 brown onions, finely sliced2 sticks celery, finely sliced4 bay leaves12 cloves garlic, sliced4 apples, peeled, cored, thickly sliced750ml apple ciderSoft polenta and sautéed kale, to serve STEP 1 Season chicken generously, then toss in flour until evenly coated. Put half the butter in a large heavy-based skillet over medium heat. Cook chicken in batches until browned. Set aside. STEP 2 Sauté onion, celery, bay leaves and garlic in remaining butter for 7-8 minutes, until aromatic. Arrange chicken and apple on top and pour over cider. Cook gently for 20-25 minutes,…

3 min
cooking with karen

PORCINI CHICKEN POLPETTI AND BROKEN PASTA IN BROTH Preparation time 20 mins Cooking time 20 mins Serves 4-6 10 shiitake mushroomsSea-salt flakes, for sprinkling, plus extra ½ tsp3 skinless chicken thigh fillets350g chicken mince2 Tbsp porcini powder2 cloves garlic, grated1 Tbsp maple syrup2 tsp chicken stock powder80g grated parmesan80g panko breadcrumbs½ tsp ground white pepper1 free-range egg2.5L chicken stock120g dried spaghetti, broken into 5cm lengths⅓ cup roughly chopped parsley, to serveCrusty baguette, sliced, to serve STEP 1 Preheat oven to 200°C fan-forced (220°C conventional). STEP 2 Place shiitake mushrooms in a large frying pan, stem side up. Sprinkle with salt and gently toast mushroom tops over medium-low heat until golden. Finely slice and set aside. STEP 3 Dice chicken thighs and put in a food processor with chicken mince, porcini powder, garlic, maple syrup, chicken stock powder,…

1 min
kitchen essentials

Prices are approximate and intended as a guide only.…