Mood & Muse

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  • A Warming Sip: The Negroni

    Negroni with orange peel twist.

    First things first — sorry it’s been a little while between posts! Life’s been a bit full lately (as it tends to get), but I’m happy to be back at it and sharing more of the things I love. And what better way to get back into the rhythm than with a drink that’s close to my heart — the Negroni.

    Now that winter’s well and truly arrived here in Australia, I find myself craving drinks that don’t just taste good, but feel good — something bold and warming to cut through the cold. For me, nothing beats a Negroni when the weather cools. It’s strong, bitter, beautifully balanced, and always hits the spot.

    Why I Love It

    The Negroni is my go-to drink, especially in winter. There’s something incredibly satisfying about the way its bitterness, sweetness, and strength come together. It’s punchy, but elegant — the kind of cocktail that makes you pause for a moment after the first sip.

    And let’s be honest, there’s a bit of theatre in making one too, which I love.

    Classic Negroni Recipe

    Ingredients:

    • 30ml Gin (use a bold, botanical-forward one)
    • 30ml Campari
    • 30ml Sweet Vermouth (Carpano Antica or Cocchi Vermouth di Torino are top picks)

    Glass:

    • Old Fashioned glass (also called a rocks glass or short tumbler)

    Ice:

    • One large cube is ideal — it chills the drink without watering it down too quickly
      (Avoid regular ice cubes if you can — they melt too fast and dilute the flavour.)

    Garnish:

    • A twist of orange peel, with a good bit of essential oil
    • You can also rim the glass with the peel or a fresh slice of orange before you drop it in — it gives a beautiful citrus lift right off the top

    How to Make It (The Proper Way)

    1. Add your gin, Campari, and vermouth to a mixing glass with ice.
    2. Stir gently for about 20–30 seconds — just enough to chill and dilute slightly, but not overdo it.
    3. Strain into your Old Fashioned glass over a big ice cube.
    4. Express an orange peel over the drink by twisting it over the glass — then run it along the rim before dropping it in.
    5. Take a second. Admire it. Sip slowly.

    Perfect for Winter

    A Negroni isn’t warm in temperature, but it’s warming in spirit — that herbal bitterness and the deep, smooth richness of the vermouth make it feel like the kind of drink you want to enjoy while wrapped in a jumper, maybe with some slow music in the background, or just a good conversation.

    It’s not a sugary cocktail. It’s mature, bold, and honest — and sometimes, that’s exactly what you need.

    Final Thoughts

    If you’ve never made a Negroni at home before, now’s the perfect time. It’s simple in ingredients but rich in experience. Once you get your ratios and rhythm down, it becomes something you look forward to — a little winter ritual.

    I’ll be back soon with more posts — thanks for sticking around, and cheers to sipping something special this season.

  • Weekly Meal Prep: Bulgogi Beef Stir-Fry That Hits the Spot

    Winter’s well and truly here, and with life getting busier, I wanted to knock out a proper meal prep for the week – something warm, tasty, and not boring by day three. What I ended up with was a bulgogi-flavoured beef stir-fry that was easy to make, packed with flavour, and super satisfying.

    This batch made 4 big meals for me, but honestly, it could’ve stretched to 6 standard portions if I wasn’t so hungry after cooking.

    What Went In:

    Here’s what I used for the whole thing:

    • 1kg beef, sliced thin (I used rump – anything that stir-fries well will do)
    • 1 red capsicum, sliced
    • 2 carrots, peeled and julienned
    • 1 brown onion, sliced
    • ¼ red cabbage, shredded
    • 2.5 cups uncooked jasmine rice (which makes a good 6+ cups cooked)

    For the flavour, I used a bulgogi sauce seasoning that I picked up from a Korean supermarket – such a game changer. It’s that classic sweet and savoury combo with soy, garlic, sesame and a hint of fruitiness. You can find different brands, but they all tend to deliver that rich umami hit that makes bulgogi so addictive.

    How I Cooked It

    1. Cook the rice first – I used a rice cooker so I could forget about it.
    2. Stir-fried the veggies in a bit of oil: onion and carrot in first, then capsicum, and cabbage last so it didn’t go soggy.
    3. Took the veggies out and stir-fried the marinated beef in batches – don’t overcrowd the pan or it’ll stew instead of sear.
    4. Tossed everything together at the end so it all came together with that bulgogi flavour coating every bite.
    5. Divided it up into containers – four big ones for me, but you could definitely get six normal portions out of it.

    The Vibe:

    It’s rich without being heavy, a bit sweet from the bulgogi, and the veggies keep it fresh and colourful. The red cabbage adds a nice crunch and bit of sweetness that balances the beef out perfectly.

    I’ve had it a few times already this week and it reheats really well – no sad, soggy stir-fry here.

    Perfect For:

    • Winter meal prep that doesn’t suck
    • Anyone who wants to eat decent without cooking every night
    • A quick gym refuel (protein + carbs = winning)

    Next time, I might throw in some broccoli or swap the beef for chicken or tofu just to mix things up. But honestly, this combo’s hard to beat.

    If you’re looking for a no-fuss weekly meal prep idea that tastes better every time you eat it, give this one a go. And if you’ve never tried bulgogi seasoning from a Korean grocer – do it. Absolute flavour bomb.

  • Welcoming Winter with a New Signature Scent

    It’s officially the first day of winter here in Australia — and that crisp chill in the air means it’s time to rotate my daily fragrance. My bottle of Azzaro Wanted by Night was on its last legs, and while it’s served me well during many cooler evenings, I figured it was time to try something new and perhaps a bit more refined.

    After hearing countless good things, I finally picked up a bottle of Stronger With You Intensely by Emporio Armani — and let me just say, I’m thoroughly impressed.

    This fragrance is rich, warm, and inviting — exactly what you want when the temperature drops. It opens with a sweet blend of pink pepper, vanilla, and chestnut, which settles beautifully into a base of amber and tonka bean. There’s a slightly spicy, woody backbone to it that feels comforting without being overpowering.

    What really won me over is the longevity. One or two sprays in the morning and I can still catch warm whiffs well into the evening. It clings to clothing in the best way and projects enough to get noticed, without overwhelming anyone in close quarters — perfect for day-to-day wear in winter.

    This scent shines in cool to cold weather — ideal for those brisk mornings, cloudy days, or cosy evenings out. I wouldn’t recommend it for warm or humid days, as it could come across too heavy, but in winter? It’s an absolute treat.

    If you’re after a versatile, inviting, and long-lasting winter scent that feels equal parts modern and comforting, Stronger With You Intensely is a solid pick. I’ll definitely be reaching for this one all season.

  • Easy Korean Beef and Rice – My Go-To Meal Prep for Busy Weeks

    There’s something oddly comforting about having a fridge full of prepped meals — like a small act of self-care that says, “You’ve got this.” Lately, one of my favourite ways to set myself up for a smoother week is this incredibly flavourful and fuss-free Korean Beef with Rice. It’s bold, satisfying, and comes together with just a few pantry staples and a bit of love.

    This dish is warm, savoury, just a little spicy — and tastes even better the next day (a meal prep win, if you ask me). The soy, sesame, and gochujang combo gives the beef an irresistible depth, while the rice keeps it hearty and grounding. It’s one of those recipes that hits the spot whether you’re working through a busy weekday or just want something reliably delicious on hand.

    What You’ll Need (Makes 4 Serves):

    Main Ingredients:

    • 1kg beef mince
    • 500g uncooked white rice (I usually use jasmine or medium grain)
    • 1 carrot, grated or finely chopped
    • ½ brown onion, diced

    For the Sauce:

    • 3 tbsp soy sauce
    • 2 tsp sesame oil
    • 1 tbsp gochujang (Korean red pepper paste – adjust to taste)
    • 2 tbsp honey soy garlic sauce (adds a sweet-savoury balance)

    The Method:

    1. Cook the rice according to packet instructions. Set aside and let it cool slightly.
    2. In a large pan, heat a splash of oil over medium heat. Add the diced onion and cook until softened and translucent.
    3. Toss in the carrot and cook for 2–3 minutes until just tender.
    4. Add the beef mince and break it up with a wooden spoon. Cook until browned and fully cooked through.
    5. In a small bowl, mix together your sauce ingredients. Taste and adjust — a little more gochujang for heat, or more honey soy for sweetness.
    6. Pour the sauce over the cooked beef and stir through until everything is well coated and glossy.
    7. Serve over rice — either in meal prep containers or a bowl straight away if you can’t wait (guilty).

    Optional: Top with spring onion, sesame seeds, or a fried egg if you’re feeling a bit fancy!

    Why I Love This:

    It’s quick, deeply satisfying, and doesn’t rely on fancy ingredients — though it tastes like it should. The sesame and gochujang give it a subtle heat and nuttiness that lingers beautifully, while the honey soy rounds it out with just enough sweetness.

    I find the fragrance of sesame oil and sizzling onion especially cosy — like comfort food with a little flair. The leftovers reheat beautifully and are endlessly customisable. Add steamed greens, swap in brown rice, or bulk it up with edamame or kimchi on the side.

  • Mood & Muse – The Beginning.

    Hi there — and welcome to Mood & Muse!

    This is my very first blog post, and I’m beyond excited to finally share this space with you. After months of dreaming, note-taking, and second-guessing (classic, right?), I’ve decided to jump in and start this journey of writing, sharing, and indulging in the things I love most.

    At its heart, Mood & Muse is about the art of living through the senses — especially scent, taste, and creativity. Here, you’ll find my personal takes on fragrance, cocktails, and cooking, with a focus on how these elements influence our mood, memories, and experiences.

    Fragrance is my main muse — and it’ll be the star of many posts to come. I’ll be diving into the world of scent in all its complexity:

    • Which fragrances shine in each season
    • How to pick the perfect scent for a specific mood or occasion
    • My personal collection, go-to picks, and wishlist items
    • The difference between notes, compositions, and scent families
    • And of course, the stories behind the bottles that inspire me most

    But scent doesn’t exist in isolation — I believe in pairing a perfume with a cocktail, or matching the vibe of a dinner party with a certain mood or aromatic profile. So, I’ll also be sharing my favourite recipes, cocktail creations, and the cozy, indulgent rituals that tie it all together.

    This blog isn’t just about reviewing things — it’s about celebrating the things that make life richer and more inspired.

    Thank you for being here at the beginning. I can’t wait to see where this goes.

    With love,

    Mood & Muse.