Haven Extras – Spring 17
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Since its launch in October 2010, more than 40 billion photos have been shared on Instagram and it now has more than 600 million users. The adage that a picture is worth a thousand words is perhaps why it’s a social media wunderkind – 95 million photos and videos are shared on the app each day. Anyone with a smartphone now always carries a camera with them – and Instagram allows them to visually document their lives from the palm of their hand.
Here are a few of Haven’s favourite Instagram feeds.
With more than two million followers, this down-to-earth Aussie entertains by taking the mickey out of the contrived photos celebrities post online and the results are hilarious. Celeste is a national treasure!
We hardly need to be reminded that we live in the lucky country, but for a daily prompt of its specialness, check out this feed.
A collection of NYC street-portraits, paired with a quote from the subject, which offer surprising insight into everyday lives. There’s often more to a stranger’s story than meets the eye.
National Geographic’s dramatic photos are the stuff of legend. For 129 years they’ve shared the worlds beauty and wonder, so it’s not surprising that this feed takes you on a virtual globetrot.
Let’s face it, the internet was made for sharing adorable animal photos. This brings together (rarely staged) photos of dogs, cats and all the critters in-between for a daily dose of cute.
Australian rock royalty Tim Rogers – the songwriter and front man of ARIA award-winning rock’n’roll band You Am I – brings us his offbeat and immensely charming memoir: Detours. Rogers is a contradiction: a hard-drinking rock star with the soul of a poet, a wordsmith, raconteur, a romantic, realist and a loner. Rogers talks about what it is to be a man, about accepting who you are, about masculinity, love, drinking, footy, his father, being a dad, anxiety and above all, his continuing, magical and ever-present muse – music.
HarperCollins RRP $35
Easy peasy self-saucing chocolate pudding
- 60g butter, at room temperature
- ½ cup castor sugar
- 1 egg
- 1 cup self-raising flour
- 2 dessertspoons cocoa powder
- ½ cup milk
- ¼ teaspoon salt
- Vanilla essence or a scraped vanilla bean pod
- ½ cup sugar
- 2 dessertspoons cocoa powder
- 1½ cups hot water
Pre-heat oven to moderate (180C). Lightly grease a 5-cup capacity oven proof dish with butter.
Cream the butter, sugar and vanilla in an electric mixer until light and fluffy, add the egg and combine well. Fold in the sifted flour, cocoa and salt alternately until just combined (don’t over mix). Pour the mixture into the prepared dish.
To make the sauce, combine the sugar and cocoa well and sprinkle over the top of the pudding mixture. Then gently pour the hot water over the top.
Bake in a moderate oven for approximately 35 – 40 minutes, until the pudding is firm to touch.
You may like to lightly sprinkle with icing sugar just before serving. Serve with vanilla ice cream or thick cream.
Any advice contained in this article is of a general nature only and does not take into account the objectives, financial situation or needs of any particular person. Therefore, before making any decision, you should consider the appropriateness of the advice with regard to those matters. Information in this article is correct as of the date of publication and is subject to change.