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Daily Mail
a day ago
- Daily Mail
Rebecca Judd lifts the lid on husband Chris' gross 'footy feet' in wild podcast confession
She's known for her glamorous fashion sense, but Bec Judd just shared a not-so-chic side of married life. In Wednesday's episode of her Vain-ish podcast, the 42-year-old WAG-turned-media personality opened up about her husband Chris Judd's foul feet. Reflecting on his professional AFL days, Bec revealed the couple used to get joint pedicures - and his required medical-grade intervention. 'Chris and I, my husband, we used to go to a nail salon. This is going back 10, 15 years when he was playing for Carlton,' Bec recalled on the podcast. 'I needed mine painted, but because of how fast he would run and change of direction and the pressure calluses, is that what they are? Calluses? The build-up. 'He would have like a centimetre of dead skin in a plane with a sharp edge from pushing off.' She went on to describe how the scene would unfold at their local nail salon, comparing it to a full-scale operation. 'All the gorgeous ladies in there would just start giggling because we'd sit there next to each other and they'd be painting my toenails,' she said. 'And then there'd be like a whole team with scalpels and everything on his feet all laughing as they're shaving off all this dead skin. 'There would be mountains of dead skin by the end of it. I'm not even lying, like mountains of it. 'They'd have to come and sweep it up and they'd always be giggling.' Chris, now 41, is a dual Brownlow Medallist and former Carlton and West Coast Eagles star who retired from AFL in 2015. The couple married in 2010 in a lavish ceremony and are one of Australia's most high-profile sporting couples. Together they share four children - son Oscar, daughter Billie, and twin boys Tom and Darcy - and reside in a multi-million-dollar Spanish-style mansion in Melbourne's Brighton. Bec has since carved out her own career as a media presenter, fashion designer, and podcast host. Vain-ish, which she co-hosts with fellow glam mum and influencer Rozalia Russian, has become a hit thanks to their candid takes on beauty, motherhood, and behind-the-scenes secrets. It comes weeks after Bec revealed the eye-watering amount it would take her family to relocate from the desirable bayside property. 'No, we are not selling. But if somebody wants to pay 10 times market rates, then sure, it's all yours,' she wrote. Bec and Chris moved into the $7.3million mansion in December 2019. They have since conducted extensive renovation work on the property, increasing its value, including installing an extra bedroom and rumpus room. The power couple originally purchased the sprawling house in March 2018, and commenced a complete makeover before moving in.
The Guardian
2 days ago
- The Guardian
Full of beans: six hearty, fibremaxxed vegetable recipes
Many of us are looking to eat more legumes, beans and pulses, and not just because TikTok has deemed eating fibre 'super-cool'. From stuffing vegetables with slow-cooked lentils to switching out meat for brussels sprouts in a comforting winter pie, these recipes are both full of fibre and extremely tasty. (Pictured above) Sodha remembers barely coming up for air between mouthfuls when she first ate this risotto. She describes it as 'wildly pink', savoury and rich, yet zingy and sweet. Coconut milk and marsala are stirred into the arborio rice to create a creamy base. Sodha recommends making the effort to find fresh curry leaves for their 'citrus and smoky notes', which she uses in the spiced lime beetroot topping. Crunchy on the outside and gooey on the inside, Shepherd's mustard gratin is equal parts tasty and nutritionally dense. The food writer promises happy diners when it hits the table. Spinach, leeks and a variety of beans are cooked down with garlic to make a soft and tender filling. This is combined with a tart cheesy mustard sauce that gets nice and melty after 25 minutes in the oven. Hasselbacking the eggplant creates lots of places for fragrant curry paste to nestle, says Bhogal. Drizzled in coconut oil, the eggplants are then smothered in the paste then baked in the oven. Shrimp paste, lemongrass, lime leaves and tamarind concentrate are then blended together to make the jammy paste. You can sub the shrimp paste with miso to make it vegetarian. To take the edge off the tangy and salty taste, it's finished with a toasted coconut peanut crust. Serve with roti, parathas or rice. This nutritionally dense meatloaf – with lentils, chickpeas and kidney beans – can be made with ingredients you probably already have in the pantry. Whiz onion, celery and carrots with walnuts and day-old sourdough to make the crumb. Then beans, lentils and quinoa are combined in a food processor to create the mixture, which is then transferred to a baking tin to cook nice and slow in the oven. Schofield's homemade barbecue sauce is brushed on top for a smoky-sweet taste. She serves hers with a simple rocket salad. Root vegetables can be used in many ways, but have you ever tried stuffing them? Sykes stuffs squash with lentils cooked with winter veggies (carrots, leeks, celery) plus garlic and herbs to make a fragrant savoury stuffing. There are two ways to stuff the squash, but as long as the stuffing makes it inside it's good to go. Finish it with a mixture of creme fraiche, cheese and breadcrumbs for a soft golden top. In Zaslavsky's twist on a classic shepherd's pie, she replaces the meat with velvety leeks and fat brussels sprouts, with plenty of quark (a slightly acidic cottage cheese) and butter. Tarragon gives the filling a zesty 'lick of liquorice'. The pie is then topped with cheesy, mustardy mashed potato. It requires a kilogram of potatoes, so Zaslavsky recommends planning ahead and making a double batch if you're already making a meal with mash. Any leftover tarragon can be popped in sparking water for an 'excellent' beverage pairing, she says.
The Guardian
2 days ago
- The Guardian
Full of beans: six hearty, fibremaxxed vegetable recipes
Many of us are looking to eat more legumes, beans and pulses, and not just because TikTok has deemed eating fibre 'super-cool'. From stuffing vegetables with slow-cooked lentils to switching out meat for brussels sprouts in a comforting winter pie, these recipes are both full of fibre and extremely tasty. (Pictured above) Sodha remembers barely coming up for air between mouthfuls when she first ate this risotto. She describes it as 'wildly pink', savoury and rich, yet zingy and sweet. Coconut milk and marsala are stirred into the arborio rice to create a creamy base. Sodha recommends making the effort to find fresh curry leaves for their 'citrus and smoky notes', which she uses in the spiced lime beetroot topping. Crunchy on the outside and gooey on the inside, Shepherd's mustard gratin is equal parts tasty and nutritionally dense. The food writer promises happy diners when it hits the table. Spinach, leeks and a variety of beans are cooked down with garlic to make a soft and tender filling. This is combined with a tart cheesy mustard sauce that gets nice and melty after 25 minutes in the oven. Hasselbacking the eggplant creates lots of places for fragrant curry paste to nestle, says Bhogal. Drizzled in coconut oil, the eggplants are then smothered in the paste then baked in the oven. Shrimp paste, lemongrass, lime leaves and tamarind concentrate are then blended together to make the jammy paste. You can sub the shrimp paste with miso to make it vegetarian. To take the edge off the tangy and salty taste, it's finished with a toasted coconut peanut crust. Serve with roti, parathas or rice. This nutritionally dense meatloaf – with lentils, chickpeas and kidney beans – can be made with ingredients you probably already have in the pantry. Whiz onion, celery and carrots with walnuts and day-old sourdough to make the crumb. Then beans, lentils and quinoa are combined in a food processor to create the mixture, which is then transferred to a baking tin to cook nice and slow in the oven. Schofield's homemade barbecue sauce is brushed on top for a smoky-sweet taste. She serves hers with a simple rocket salad. Root vegetables can be used in many ways, but have you ever tried stuffing them? Sykes stuffs squash with lentils cooked with winter veggies (carrots, leeks, celery) plus garlic and herbs to make a fragrant savoury stuffing. There are two ways to stuff the squash, but as long as the stuffing makes it inside it's good to go. Finish it with a mixture of creme fraiche, cheese and breadcrumbs for a soft golden top. In Zaslavsky's twist on a classic shepherd's pie, she replaces the meat with velvety leeks and fat brussels sprouts, with plenty of quark (a slightly acidic cottage cheese) and butter. Tarragon gives the filling a zesty 'lick of liquorice'. The pie is then topped with cheesy, mustardy mashed potato. It requires a kilogram of potatoes, so Zaslavsky recommends planning ahead and making a double batch if you're already making a meal with mash. Any leftover tarragon can be popped in sparking water for an 'excellent' beverage pairing, she says.
