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Tell us about your new life in Bali. How does it differ to that of living in Sydney? And why Bali?

The easiest way to describe our new life is that the days are longer, we have way more family time and are enjoying being out of the Sydney rat-race …. for now. It’s funny I have never even been to Bali for a holiday prior to relocating there to live. Nathan was offered an opportunity to work with a really cool young group of expat professionals opening up several restaurants in Canggu. We figured these ‘adventures’ in life don’t come too often so lets give it a go. 

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What does this move mean for Frankie Peach?

Frankie Peach is business as usual where our team still operates out of Sydney. For Lotta and I it means A LOT more what app meetings and calls. The exciting news is that with a move to Bali it has opened up a creative space for another brand Lotta and I are working on. We are hoping to launch by November so stay tuned! 

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Just when I think you can't do anymore, a little Instagram birdie tells me you’ve got another project on the horizon. Can you spill the beans on Her Black Book?

I had an idea to build a directory of some sorts for women but my idea didn’t feel complete so I registered the business name I was after and sat on it for years. I guess being in Bali it has given me more time to think about it and once the lightbulb hit its been all guns blazing to bring it to life. So Her Black Book is a multi-dimensional directory platform for women. Offering exclusive discounts among retailers, hospitality, travel and services. It will have real-time geo tagging as well as engaging female focussed content. 

Your life embodies both food and fashion but heres the ultimate question. Which do you love more?

Food - without a question. It’s what brings people together and all my greatest memories are surrounded by great company, good wine and tasty food! 

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What does Nathan need to cook you to have you wrapped around his little finger?

Anything! Contrary to popular belief being married to a chef does not mean restaurant like meals every night, in fact its the opposite. They’re either working during the hours of lunch and dinner on most nights OR the last thing they want to do is cook after a 16 hours shift. So when he does cook I’m happy with anything, from homemade pasta, a spicy curry or  roast pork with his insanely good crackling!

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Favourite meal in Bali so far?

Anything at Fish Bone Local. Their salt and pepper calamari is next level! Considering I don’t normally eat seafood and often pretend I have an allergy so I don’t have to eat it, the fact I crave most of their dishes says a lot.

You’ve been very open about your journey as a cancer survivor, how did food play a part in your recovery?

A huge part.  I think in order to have a healthy mind you need to look after your body from the food you put in to the energy you hold onto. Don’t get me wrong, I still eat junk, show me a block of cadbury black forest and I can eat the entire thing in one sitting. However generally I am good, 80% of the time I eat foods that are wholesome the remaining 20% I don’t have rules. 

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How will/have you taught your boys to have a healthy attitude towards food?

We try and teach them to try everything, even if mum doesn’t. Ha. I am one of the fussiest eaters you will meet but Nathan is great in teaching them to just try something. Growing up he was actually super fussy too so we both try and involve all the kids in all stages of food. From growing herbs and veggies to shaving them help pick out groceries at the markets or supermarket. Ordering a bunch of different meals to share so they taste and test the different flavours and textures.  Ultimately it’s also about balance - teaching them to enjoy things like a Sunday Roast as much as they enjoy a kinder surprise egg. 

Describe each of your boys as a dish.

Ohh good question, let me see.

Simun - Homemade Chicken Noodle Soup - He’s easy going, an old soul, gentle and has the kindest nature. 

Harvey - Blistered Pardon Peppers - 99% of the time he’s sweet, gentle and warm - he does however have a 1% fiery streak where he’s headstrong and adamant. 

Harry - Warm Apple Pie - he’s the most chilled child ever. Always smiling, always chatting. He wakes after an 10 hour sleep and just hangs in his crib chatting to himself till someone comes to get him. Day, Night, Summer, Winter - it doesn’t matter - he’s the same consistent little cruiser. 

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How have you managed your role as a mother living in a completely new environment?

Thankfully with ease! We’re really lucky that we have nannies to help us especially with Nathan working. Bali has definitely been a completely different experience for us as a family. Our kids are constantly out and about exploring - we basically only have them home to take their baths and naps. The days are long and warm and there is so much do and see. The fact that it’s all far more affordable then that in Sydney it helps. 

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If you could go anywhere in the world, at anytime of the year and eat anything you wanted. Where, when and what would it be?

La Buvette in Paris - It’s a place Nathan and I fell in love with when we went on our honeymoon. It’s super small has great bar snacks and it’s run by this super cool french girl who owns the place and is both the host, sommelier and chef. 

Instagram: @frankiepeach - @herblack book_com

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[INTERVIEW] Nathan Sasi


[INTERVIEW] Nathan Sasi

You are one of Australia’s most successful chefs. Why did you decide on Bali being your next foodie chapter? 

I was offered an opportunity to work with some cool young Aussie professionals and was brought onboard to consult for The Brett Hospitality Group across a series of new restaurants with various concepts. That coupled with being set on an island - well, it sounded like a good adventure and a bit of a break from Sydney. 

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Fishbone Local is your most recent project and is doing extremely well. What’s next in the pipeline?

I came on board for Fishbone after it had launched so it was a great way to understand how restaurants are set up and run in Bali. Our next project however that I have been involved in from the get-to is MASON and that launches in a matter of days. The menu is mediterranean and that is something I love so I’m pretty excited about creating a menu I hope both the locals and tourists will love. 

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You have a very specific sense of style. Has your fashion sense influenced the way you cook?

I’m traditionally a little old school in my dress sense and I guess that goes for my cooking also, in that I love old school techniques. However the older I get the less I seem to care too much about fashion and it’s more about basics, ease and comfort. 

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If you could have anyone cook for you who would it be and what would they make?

My late farther and without a doubt it would be his schnitzels and mash. 

What’s your favourite season to cook with?

Summer is my favourite season, tomatoes, eggplant and zucchini are abundant and I love throwing down a big batch of ripe non greenhouse tomatoes into some jars to use during the winter.

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Why is cooking food from scratch so important to you and what do you hope doing so will bring to the industry?

It’s something I’ve always loved doing ever since I first made pasta from scratch. I was in awe of how a few simple ingredients can be transformed into something so tasty. I wanted to continue that theme with everything I did. I think it’s important that the industry doesn’t allow things like old school techniques and skillsets to die.

Favourite pizza topping?

Meatlovers - bbq sauce

What do you cook when you're…….
Feeling lazy? Spaghetti Bolognese
Trying to impress? slow roasted rib eye with all the sides
In a nostalgic mood? My dads chicken schnitzels and mash
Trying to be healthy? Grilled Chicken, Steamed Broccoli or Grilled Steak with Sautéed spinach
Cooking for your wife and children? I’ll always make roast chicken vegetable soup throughout the week, my son Harvey loves it and it’s an easy way to make sure he eats his veggies. Otherwise some type of homemade pasta or Roast with a variety of veg

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If you could go anywhere in the world, at anytime of the year and eat anything you wanted. Where, when and what would it be?

It would be reliving my honeymoon with my wife. We went on an incredible food odessy through Spain, France and London. 

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Instagram: @nathan_sasi@fishbonelocal - @mason.bali

Follow me @model_appetite on Instagram to keep updated on my blog posts or subscribe below.

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[INTERVIEW] Sian Redgrave


[INTERVIEW] Sian Redgrave

Describe yourself as a dish.

Oooh this is a tricky one to get started on! I would have to say something simple like a bowl of pasta with a rich homemade tomato and chilli sauce. Probably a pasta shape that is tricky to roll like strozzapreti and the sauce would have something like anchovies and chilli for a little salty/hot kick. I guess what I'm trying to convey is that I'm simple yet complex at the same time! Sounds like most people right?

You won The Great Australian Bake Off in 2015. What has been the most rewarding part of claiming that title?

Bake Off was such a rewarding experience in so many ways. I think going on a journey like that and proving to yourself that you're capable of anything you set your mind to is so empowering and absolutely priceless. The second I was on the Bake Off set cooking everyday I became aware that it was what I was supposed to do with my life, so I was given a lot of clarity. I think life becomes a lot more simple when you are on your path and you have found your purpose.

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You've been pretty open about your enjoyment of cooking savoury dishes more so than sweet. What is it that you love most about cooking on the savoury side?

I think cooking has my heart as it's this beautiful balance between understanding structure and discipline and just surrendering and going with the flow. Cooking has guide lines however there is also a freedom to be spontaneous and creative, adding in a little of whatever may take your fancy. Almost a metaphor for life really! I also don't possess a sweet tooth. I was born with a bread, salt, butter and cheese tooth, so making something savoury also satisfies my cravings. 

What’s your opinion on avocado brownies?

Depends who's making them because word has it that yours aren't great, haha! But in all honesty, a brownie is no place for an avocado. If you're going to eat a brownie please ensure it's made of excessive amounts of chocolate and butter, preferably warm and topped with ice-cream. Clearly I'm the all or nothing type.

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Word on the street it that you have a little book project in the making. Can you tell us anymore about what's to come?

Word on the street is correct. I was finally mad enough to write a cookbook, which has been a dream of mine for some time. Put simply the book will showcase seasonal produce and hopefully inspire people to cook through colour, texture and tone. Georges Antoni, one the most creative and incredible souls I have met, who also happens to be a genius with a camera (and a great cook), is shooting all of the imagery. The book has organically become this great project to connect with friends, share a meal and ideas and fulfil a lot of artistic dreams, I'm so grateful! Release is aimed for September next year, so get your stovetops and appetites ready!

If you could cook a meal for anyone who would it be and what would you cook them?

There are so many people in the world (dead and alive!) I would be so honoured to meet who have impacted my life, from Oprah Winfrey to Picasso to David Bowie. But my favourite person to share a meal with and cook for is my mum. Since I moved from Perth to Sydney I don't get to see her a great deal and it's very hard for me. So dinner with mum, sharing a bowl of homemade gnocchi, her favourite, would have to be my dream.

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Food like fashion comes in and out of style but what food trend do you think will stand the test of time?

I think seasonal, sustainable and locally grown food will become the next big thing, not only out of trend but also necessity. As consumers I think it's so important that we take time to discover where out food was grown, the way it was farmed and what's going into our bodies and its impact on our planet. Conscious eating can benefit so many areas,  from our health to our farmers, so I truly hope there is momentum building in that area.

Top 5 restaurants in Sydney. GO!

1. 10 William Street (I go alone and eat the pretzel with their amazing whipped bottarga and a glass of orange wine.)
2. Society Pizzeria (best pizza in Sydney!)
3. Ester
4. St Peter
5, Hubert (I love the vibe! Feels like a night out in Paris.)

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Other than a knock out, best selling cook book, where would you like to see yourself in the next 5 years?

I think my greatest goal is to find a way to reach and inspire people to eat well and to enjoy the art of cooking. Food is not about perfection, I think it's actually far from it. For me, cooking encompasses self care, creativity, the act of sharing and love as well as pure enjoyment. So I hope to be cooking, creating and sharing with an audience who loves to eat as much as I do and cares about the origin and quality of their food, in whichever format that takes shape (hopefully in a series and through another book!).

If you could go anywhere in the world, at anytime of the year and eat anything you wanted. Where, when and what would it be?

I would be off to Tuscany in the spring, to eat Pici (a thick hand rolled spaghetti) with cacio e pepe. Washed down with a beautiful bottle of red and concluded with a big piece of ricotta crostata or cannoli. Right I'm off, need to book flights, Tuscany is calling!


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Something your fans may not know about you is your equally great passion for music. Why does music have your heart and how does it tie in with your love of food?

Music for me is so powerful and evoking. I can be in any state of thinking or feeling and listen to a great song and just be so encapsulated by it. I grew up with parents who are really into music and played instruments at school. My biggest passion is deep house and hip hop and I love listening to it while I’m cooking. I think music is so alike to food, it has the ability to transport you to another place and nourish you.

"NIGELLA who?"

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Food Vs Fashion Quick Fire Round

1. Online shopping or Online ordering?
To be honest I'm not much of a online kind of gal, technology and I haven't really bonded. I really love to dine in restaurants and I love to shop in store so I can try things on. But in this case online shopping wins, I'm a sucker for a sale on Farfetch or Net-a-Porter.

2. The Orient Express or Sushi Train?
Sushi train hands down. What's better than a conveyor belt of food?!

3. Gucci or Gnocchi?
You have gone for my weaknesses here and stumped me! Gucci is just so creative in their art direction, styling and photography. They are a true source of inspiration to me,  I especially love their creations for the met Gala every year. And then gnocchi, pillowy soft and even more delicious when it's pan fried. Might have to be a tie on this one P!

4. Catwalk or Pub Crawl?
Pub crawl takes the cake on this one. Must be my English blood but I adore old pubs and equally adore Guinness.  

5. Peach Colour or Peach Flavour?
Stone fruit season is one of the most bountiful and beautiful times in my opinion. I love baked peaches with amaretto or a delicious frangipane tart with peaches and mascarpone. No to peach colour, it washes me out! 

6. Celebrity Model or Celebrity Chef?
Celebrity Chef all the way, although I'm a little obsessed with 90's supermodels like Cindy Crawford. They are my beauty icons!

7. Chanel or Champagne?
Chanel wins this one. Coco was such a strong willed and resilient woman who I think has inspired so many young girls. And who can say no to a perfectly tailored suit?

8. Blow Dry or Dry Martini?
I'm sadly really slack when it comes to my hair. I just jump out of the shower, brush it and hope for the best. So a blowdry is always very welcome (people usually say "wow you look so different, what have you done (sigh)", however martinis are close to my heart and just so happen to be one of my favourite drinks.

Follow @sianredgrave for food inspiration, recipes and drool worthy images such as the ones pictures above.

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Follow me @model_appetite on Instagram to keep updated on my blog posts or subscribe below.

Sian portraits taken by photographer Georges Antoni

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[GIRLS ON FILM] Maddy King


[GIRLS ON FILM] Maddy King

I can't say I remember the first time I met Maddy (sorry Maddy) but what I will say is that once you've met her you won't forget her. If Maddy was a Mr Men character she would be Miss Bubbly and with a smile that stretches from ear to ear she is a seriously infectious human being.

Mine and Maddy's paths have crossed many a time including on set for clients including Speedo's and Big W and of course the occasional Sydney social. However, where our friendship really took a turn was the time Maddy gave me a tummy rub. OK, let me be more specific. I say tummy rub but the correct term is Chi Nei Tsang, an ancient abdominal treatment that has physical, emotional and mental healing properties. Maddy is not your average model she is a qualified nutritionist, Chi Nei Tsang practitioner and breathing coach, healing us from the inside out one bloated gut at a time. Sounds delightful. 

Oh she also just launched her website The Yoni Club. Fashion for the festival goers or those with simply a more adventurous style of dressing.

Is there nothing this girl can't do???

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