STYLE CRUSH | SALLY OBERMEDER

I just adore Sally. I guess you could say I have a girl crush. I just love everything about this wonderful lady. I have followed Sally through her journey with breast cancer to see her come out the other side better than ever. I love her site Swiish and watching her along with Tom, Monique and Kris on The Daily Edition. 

I featured a little about Sally's book back in March last year you can read it here

This gorgeous lady just shines. Sally radiates to me everywhere she goes like a ray of sunshine.

A little snippet from the Swiish about page

Like most women, Sally has always enjoyed expressing who she is through her sense of fashion and lifestyle. In addition to swiish, Sally is also the co-host of Channel 7’s new afternoon show The Daily Edition. She is also an ambassador for Bio Oil. Incredibly passionate about supporting charities, Sally is an ambassador for the National Breast Cancer Foundation and the Sony Foundation. She also works with the Nelune Foundation and the Breast Cancer Network of Australia. Keen to put her own swiish stamp, Sally and her team have launched the charitable initiative wish by swiish™ where they try to bring a little joy and happiness into the lives of breast and ovarian cancers sufferers by turning their wishes into a reality. Sally is passionate about health and fitness and is a qualified personal trainer as well.

A bestselling author, Sally’s book Never Stop Believing was released in April 2013, through Allen & Unwin.  Sally shares her truly inspiring story of triumph over almost unbeatable odds in a wonderfully warm, funny and honest memoir about her struggle to succeed in the cut-throat world of commercial television and her courageous battle with cancer.

Have you read Sally's book?

Do you have a style crush/girl crush?

photos courtesy of Swiish

linking in with Rachel over at Redcliffe Style for 30+ style

baking couture APPLE CUSTARD TARTS

1 small (180g) granny smith apple, peeled, cored and finely chopped 1 teaspoon lemon juice 2 sheets filo pastry Canola oil cooking spray 1 tablespoon almond meal 1 tablespoon caster sugar 1/4 teaspoon ground cinnamon Custard: 1 tablespoon custard powder 2 teaspoons caster sugar 1 cup low-fat milk Method Preheat oven to 180°C/160°C fan-forced. Grease 4 holes of a 6-hole, 1/3 cup-capacity muffin pan. First off to make the custard: Combine custard powder, sugar and 1 tablespoon milk in a saucepan over medium-low heat. Stir in remaining milk. Cook, stirring, for 5 to 7 minutes or until mixture thickens and coats the back of a wooden spoon. Remove from heat. Cover surface with plastic wrap. Allow to cool. Combine apple and lemon juice in a bowl. Place 1 sheet of filo pastry on a flat surface. Spray with oil. Top with remaining sheet of filo pastry. Fold filo pastry in half crossways. Cut into 4 squares. Press each square into 1 hole of prepared pan. Sprinkle almond meal over filo. Top with three-quarters of the apple mixture. Sprinkle with caster sugar and half the cinnamon. Bake for 10 to 15 minutes or until pastry is golden. Allow to stand in pan for 2 minutes, then transfer tarts to a wire rack. Cool for 5 minutes then spoon prepared custard into cases. Top with remaining apple and remaining cinnamon. Serve as desired.

Swiish