The Wandering Governess

06/19/2026

04/26/2026

ANZAC Day 2026, Wollongong, NSW, Australia

There is no right or wrong way to celebrate one of the days that demonstrate the very best traits of Australians. My ANZAC Days are a mix of craft, baking, time with family, ANZAC services, a time for quiet reflection and gratitude.

My niece attended a dawn service with me, the fact there were so many young people in attendance was important, that the sacrifice made is not lost on them matters.
Having family and friends that have served, who had colleagues die alongside them, that were changed as a result or what they saw and experienced, this is a day that makes me both grateful and proud.

It is not only a day to pause and respect those that made the ultimate sacrifice, it is a day to remember those that lived. To my friends, family and all servicemen I remember and hope to do you proud in my choices, you sacrificed your tomorrow for my today

I will not forget

04/24/2026

ANZAC Day is one of the days that make me stop and reflect on how blessed we are in today's day and age.

Cooking provides a comfortable, calm opportunity to slow down and introduce or discuss the concept with children of all ages.
This recipe (that I have previously shared) is so easy

ANZAC Biscuits
Ingredients
1 cup rolled oats
1 cup plain flour
1 cup sugar
1 cup desicated coconut
125g butter
2 tbsp golden syrup - this is key don't substitute
1 tsp bicarb soda
1 tbsp boiling water

Directions
1. Melt butter and golden syrup together.
2. Mix soda with boiling water, add to the butter mixture.
3. Combine dry ingredients, stir through wet.
4. Place spoonfuls on a tray and bake at 160°C (320°F) for 15–20 mins. Remove from tray as soon as they are firm

If I'm short of time or for something different I turn this into a slice. Put into a lined 9 x 9 and push down firmly around the edge of the pan
down lower than middle as sides rise
Bake for 20–25 minutes, or until golden brown.
o Less time = softer slice
o More time = crispier edge and firm top
9. Cool in tin completely before slicing (it will firm up as it cools).

Remember the dead and respect the living.

04/08/2026

Someone recently asked me about “The Wandering Governess” — where it comes from, and why it suits me.

The word governess comes from the Old French governer — to guide, to teach, to uphold standards. Traditionally, she shaped minds and behaviour with quiet authority.

That feels rather fitting.

I may not be in a drawing room in France or Victorian England, but I am still guiding — through agriculture, representing Australian red meat with Meat & Livestock Australia and Australian agriculture more broadly, of course, insisting on good manners along the way.

As Mary Poppins wisely said, “In every job that must be done, there is an element of fun.” While an umbrella isn't my mode of transport I do go where the wind takes me. Not all who wander are lost — some of us are simply teaching as we go.

Teaching life skills along the way — we bake, we garden, I share what I know, and in return they teach me their skills. It is a beautiful adventure that never ceases to amaze me.

And she’s quite right — I am a great deal of fun… when manners are right 😉

After all, the behaviour you bring is exactly what you’ll receive in return.

And, cheekily — the role of the governess did rise to prominence when there was a shortage of marriageable men… so I suppose I’m simply carrying on a fine tradition.

03/30/2026

After an extended break working with children over the last months of my Canadian adventure, I ran away with the rodeo. No really I did! For years I've said they have FIFO male orientated careers why not female ones. Well now they have, this agricultural Mary Poppins has landed in Ballandean, stay tuned for all sorts of new adventures!