It's all happening over here in Aus. As you can probably guess from my Tweets and Facebook posts, I was pretty excited to finally be able to let the cat out of the bag about my ambassadorial role during Melbourne Spring Fashion Week. Keeping secrets drives me crazy, especially when I'm trying to keep such a fabulous job hush hush.
Now I'm looking forward to showing the world some of Australia's best home-grown talent. We have so many amazing designers Down Under – you've probably seen me wearing gowns by Aurelio Costarella and Yeojin Bae on past seasons of The X Factor – and there's a whole world of Aussie fashion design I can't wait to share with you. That's the beauty of social networking; even if you can't be at the events in person, you'll be able to watch videos and check out all the behind-the-scenes content I'll be posting and you'll feel like you're right there in the thick of the action.
I haven't had a chance to write since Ethan's birthday party, which was just beautiful. It was great to have family and friends to celebrate with us and our very grown up little one-year-old. He loved the blue balloons the best – we got days of fun out of those. We played pass-the-parcel and had Dr Froth come and do a bubble show for the kids. Dr Froth was one of the favourite contestants on this season of Australia's Got Talent! He has only ever made a living out of blowing bubbles, and everyone at the party loved his performance.
As per lots of tweeted suggestions, there were no clowns at the party. So many people are scared of clowns, so thanks for that tip. The giant cupcake birthday cake went down a treat. It was amazing – like a cross between a cupcake and chocolate mudcake inside...very rich. Nobody was complaining!!!
We've been shivering through some really cold weather here in Melbourne. The other morning it was two degrees Celsius – the coldest morning since July 2007! The cold weather has snapped me into baking mode. Anzac biscuits (or bikkies in Aussie lingo) are a family favourite. They fill the house with a yummy sugary, syrupy, coconutty scent and the real trick is fending hungry hands away from them so they have time to cool down. I've popped the recipe I use at the bottom of this article so you can try them.
We came to the end of an amazing season of Australia's Got Talent this week. Jack Vidgen was the very deserving winner. I interviewed him backstage straight after the show and he's just an incredibly sweet boy with a huge future in the industry. I've been on the judging panel on AGT since the very first show and I'm so proud to be involved. This was one of our best seasons to date with some real standout performances and I can't wait to see if we can top it in 2012!!!
We've also reached the finale with My Style. I signed off the cover this week and the book is now winging its way to the printers. I'm incredibly proud of what we've produced and I hope everyone enjoys reading it as much as I enjoyed writing it.
Samples of the Project D gift sets arrived in Australia this week – lip gloss, body wash, body butter and other delicious indulgences to keep you looking and feeling glam. Team Project D is really excited about the yummy treats we're launching in Boots this September.
To round things off this month, my favourite song right now is Last Friday Night by Katy Perry. If you haven't seen the video clip, please do watch it right now. Katie does a whole 80s throwback with the video's clothing and storyline. Kris laughs and says that I looked like that back in the 80s...and there are photos to prove it!!!
1 cup rolled oats.
½ cup flour.
½ cup desiccated coconut.
½ cup brown sugar.
2 tbsp golden syrup.
1 tsp baking soda.
1 tbsp boiling water.
Preheat oven to 160 degrees and grease several baking trays with butter.
Combine oats, flour, coconut and sugar in a large bowl. Place butter and syrup in a saucepan, melt over a medium heat and stir until well mixed. Take off heat and allow to cool.
Add baking soda to boiling water in a small bowl, then tip into the melted butter and golden syrup. Tip into the dry ingredients and stir well.
Place heaped teaspoonfuls of the biscuit mixture onto greased baking trays, leaving 5cm of space between them so they can spread while cooking. Flatten them with your fingers.
Bake for 10 minutes or until golden.
Remove tray from oven and use an egg flip to lift the biscuits onto a cooling rack. As they cool they will firm up.
Tip of the month:
Follow me (@DanniiMinogue) and @MSFW on Twitter for fabulous behind-the-scenes content from Melbourne Spring Fashion Week.
Questions I'm asking:
Do you know you're a mum when you find a balloon floating around in the boot of your car and you haven't been to a party for two weeks?
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