Rockin’ Women Wednesdays – Sarah Murphy
You know I find it constantly fascinating how timing is everything when it comes to destiny. Take this babe, Sarah Murphy for instance. You’d reckon we would have been besties in Melbourne judging from that bio below, but the truth is we only met two years ago. We were both in Melbourne for SWB, which is to this day the best annual conference I have ever had the pleasure of speaking at, mostly because it brought incredible women into my life.
With Sarah it was love at first sight! Maybe she flocked to me because I was wearing a leopard print Spell kimono amongst a sea of shoulder pads and sharp shooters. Without a doubt we are kindred spirits having grown up in pubs and hospitality – and that’s what I love about my extraordinary life and the places my work takes me, there’s always a common denominator when it comes finding a flow with a new friend. With Sarah, the flow was instant and long-lasting.
Sarah has worked in rock and roll and events for as nearly as long as she has collected vintage clothing. Her love for fashion developed watching her Mum’s amazing wardrobe that she would wear with pride entertaining guests at their hotel. Sarah loved to playing dress ups and finding treasures in her mother’s vast collection – which made every girl a little green with envy. When you grow up a publican’s daughter you are born with hospitality and events in your blood! Sarah decided from a young age of 18 that working in hospitality wasn’t for her, so it was an easy decision to move to Melbourne to work in the music industry when she was 21.
She loved living in Melbourne and worked her way up from Merch Bitch and Door Gal to Production Assistant and Ground Transport Coordinator. Working on tours ranging from The Rolling Stones (oh my stars – I am still weak at the thought!), Beyonce, Foo Fighters, The Red Hot Chilli Peppers, Pink, Lady Gaga and the list goes on and on.
Haus of Denim and Lace was born from a ridiculously large amount of vintage finds that Sarah’s wardrobe couldn’t possibly accommodate anymore outfits. Sarah is that person that will always find amazing coveted pieces. She realised this after her friends were begging her to sell them these finds and thoughts it was about time to offload some stock at the local Gilles Street Markets. Eventually deciding that the world is a pretty big place and it was time to start selling her wares on etsy. Hence Haus of Denim and Lace was born.
Here’s a few of Sarah’s trade secrets.
1. What’s your survival food when you’re on tour, travelling or working late in your business?Lot’s of water and of course that amazing morning coffee! I always go prepared and pack a few healthy snacks as you never know what the foods going to be like. I love the Vanilla Chia Pods and Brookfarm Walkabout mix.
2. What’s your healthy go-to comfort food – either at home or in a restaurant?
I have eggs pretty much everyday for breakfast, best way to start your day with that hit of protein.
3. Do you have a secret remedy that keeps either your voice / mind / body in shape?
Happiness! I walk my two fur babies everyday along the beach it centres me and keeps us all in good physical and mental shape. I love living near the beach and as soon as we step out that door I have a massive smile on my face.
- Green Olive Leaf extract is great for when you are on tour or working crazy hours.
4. What’s the most obscure rider or patron’s request you’ve ever heard?
Hmmm this is a tough one as there has been so many….
- Beyonce likes her dressing room to be completely white, furniture, flowers, candles and drapes
- Kings of Leon are obsessed with South Australian wine
- Red Hot Chilli Peppers and Pink are in to healthy eating
- Many more stories but I’m not one to kiss and tell 😉
Food & Fashion are always friends
Not only does she have a great eye for fashion, she also has a great way with food. Clearly I love that bit! I was fortunate enough to stay with Sarah in Adelaide after a great conference at Maggie Beer’s farm in the Barossa. Sarah spoiled me with her wholefood treats and homespun love – and I walked away with two coveted Wheels & Dollbaby frocks which are still on constant rotation.
So here’s a recipe from Sarah – and it’s a stunner!
Moo Yang is one of my fave dishes it reminds me of many special trips to Bangkok to visit my dear friends who live there. This is my version is based on the Moo Yang at Kuppa in BKK, it always one of the things on the top of my list when I visit. My version has become a bbq staple in our house and I have friends who request it when they are asked to join us for dinner. Its a winner and everyone loves this dish.
500 gram pork loin or ribs
2 to 3 tablespoons Tamari
¼ teaspoon salt
3 spring onions, chopped
10 stalks coriander, chopped
For the dressing
3 tbsp fish sauce
3 tbsp rice wine vinegar
2 tbsp sugar
2 garlic cloves diced
1 birds eye chilli chopped
2 tbsp lime juice
1 teaspoon freshly roasted and ground chili
*buy dried, red Asian chilies, and dry roast in frying pan then grind to powder form
1 to 2 tablespoons ground toasted glutinous rice powder
*buy glutenous rice dry roast in frying pan then grind to powder form
For the ribs
- Rub pork with salt and soy sauce and let marinate for 20 minutes
- Meanwhile, light a charcoal fire or gas grill – a very hot pan with some oil will also suffice
- Grill pork until medium or medium well, and set aside to rest
Nouc mam cham dipping fish sauce
- Combine the fish sauce, rice vinegar, sugar and 125 ml (4 fl oz/1/2 cup) of water in a saucepan and place over medium heat
- Stir well and cook until just before boiling point is reached, then remove from the heat and allow to cool
- To serve, add the garlic and chilli, then stir in the lime juice
- Store tightly sealed in a jar in the fridge
- Then add chili about half to one tablespoons according to taste
- Finally, add the ground rice. Stir and taste
- The sour, salt, toastiness, and spice should be in equal proportions
- If not, adjust accordingly. If too sour, add a little sugar
- Slice the pork across the grain in thin strips, and toss with coriander, spring onions and dressing
- Top with handful of chopped coriander and sprinkle with another teaspoon of rice powder