September 14, 2024 • 13 mins
Two Raw Sisters’ Margo and Rosa Flanagan are back with their latest cookbook.
The pair have built a brand around crafting healthy, sustainable, veggie-based recipes - and their latest offering shows people how to craft the prefect salad.
More Salad is available in bookstores and online now - and the duo have enjoyed getting creative with their recipes.
"We've had two years to create this book - and that extra year has been an absolute game-changer cause we've actually been able to take the time to get really creative, think a little bit more."
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:06):
You're listening to the Sunday Session podcast with Francesca Rudgin
from News Talks EDB.
Speaker 2 (00:13):
Right now, I.
Speaker 3 (00:13):
Have the Queens of Salad on the show. I hope
you don't mind me calling you that. For many years,
two Raw sisters, Rosa and Margo, have been out to
change perceptions around plant based foods, bringing us delicious, veggie
packed recipes than anything but boring and ordinary. Their fifth
cookbook is out now. A companion to their best selling
book Salad. They've released More Salad. Two Raw Sisters, Margo,
(00:38):
Flannagan and Rosa power drewing me. Now, good morning, Hello,
good morning, some cookbook.
Speaker 1 (00:44):
I know.
Speaker 2 (00:46):
One yet was this the most enjoyable one?
Speaker 4 (00:49):
One hundred percent? Believe it or not. This is the
first book we're both really proud of.
Speaker 5 (00:56):
I mean, I'm proud of the others, but it's just
took a little bit longer to be like, yeah, we
we've nailed this lo great. But this one we opened
up and it was like, I I'm so proud to
call that my own book.
Speaker 3 (01:09):
Right, So it wasn't was it was it about the recipes?
Then it was it about everything, the presentation, the way
you've put it, together.
Speaker 4 (01:15):
Yeah, I think just everything. The We've got seventy brand
new recipes in here, and we had an extra year
to work on this book. So it's just we just
feel like the recipes are the best recipes we've ever done.
And the look and feel of the book, the photography,
the design. I think it's just it's an all round
really nice feel from Yeah, the look to you look
(01:35):
at the recipes and you're like, I can make that.
I've got all that at home. So we're just we're
just so stoked with it.
Speaker 3 (01:41):
Something I noticed is if you do have to pick
up one receipt, if you do have to pick up
one extra ingredient that you might not have at home,
I then found a whole lot of other recipes that
you use it in, so I thought that was fantastic
as well, like the meso or the Yeah doukaka and
things like that, which was fantastic. How do you keep
coming up with new and interesting things to do with vegetables?
Speaker 2 (02:03):
Oh, we get that question all the time.
Speaker 5 (02:05):
I think it definitely is challenging and you have to
be in the right head space. But as Margo said
at the start, we've had two years to create this book.
And that extra year has been an absolute game changer
because we've actually been able to take the time to
get really creative, think a little bit more, think outside
the box. And one thing we've done really well in
(02:28):
this book is that we actually went away, dropped everything
else out of our lives for a week, and we'd
focus on the design process for a week, and then
we'd come back and then we'd focus on the recipe
side of it. Would come back, and then we'd test
for a week and then come back again. So just
really honing in on it and putting everything and everything,
everything and anything into that week to get what we
(02:51):
wanted out of it.
Speaker 6 (02:53):
And it's resulted in our favorite cookbook.
Speaker 3 (02:56):
So it sounds like you weren't working to a deadline.
You could actually just focus on the recipe.
Speaker 5 (02:59):
Yeah. Otherwise it's pretty doing back to back books, which
has been what we've done for the last four books,
has been pretty hectic.
Speaker 6 (03:08):
Sorry, you hand one in and then it's yeah, yeah.
Speaker 4 (03:13):
And like you said before, we've really made it well.
This is with all of our recipes but mols. In
this book, we've really made a conscious effort to really
focus on a small number of ingredients that if you
don't have, you can buy and use again within this book.
Speaker 5 (03:28):
What I love about this as well is with every recipe,
it's like a workshop on each page. So we've got
a swap so we tell you what you can swap
out for something else that's in seasons, so all of
the salads can be used all year round. We've gotten
a top tip as well, so to save your time
and money in the kitchen. And then we've got a
pairing suggestion, so Marg and I we're not vegan or vegetarian,
(03:49):
so we give you suggestions on what protein options can go.
Speaker 3 (03:53):
I really appreciated that I'm not a great cook. I'm
happy for you've already got a few.
Speaker 2 (04:01):
I'm happy to put that out there.
Speaker 3 (04:03):
But I do you know why I feel like I
am getting better? It is because I don't don't feel
the need to stick to the recipe to nail it,
and so hence you've made it even easier for me.
You've actually offered the solutions to switch things out. But
actually you should be able to open the friend and
go I've kind of almost got everything, but oh I
could still make this and pull that out and that
out and whip it up.
Speaker 5 (04:24):
Yeah, and that's where we always say, use our recipes
as guidelines, use what's in season, celebrate wats in season,
use what's in your garden, and get a little bit creative,
because I find cooking is this thing around it where
it's stressful and it's like, oh, I just need to
get dinner out of the way and move on or lunch.
Speaker 2 (04:41):
Needs sounds familiar. Yeah, but let's.
Speaker 5 (04:44):
Make it enjoyable and let's celebrate what's in season and
use what we've got and have fun with it.
Speaker 3 (04:50):
You're quite grown up that I can do this now,
be a bit more flexible. As you mentioned, your approach
isn't vegan or vegetarian, but you are very passionate about
good ingredients.
Speaker 4 (05:00):
Yeah, so many of us, we always put the meat
at the centerpiece. And where this has always been our
whitet to Ural Sisters, and we discovered this through overcoming
our health issues, is that we need to put more
emphasis on the fruits and veggies or they are a
lot more cost effective. So rather than always making them
(05:20):
the side dish, let's make them the main dish. Hence
why to Ural Sisters is a plant forward business because
we really want to educate people on how they can
cook plants, grains, nut seeds in a different exciting way
because so many people see salad as, iceberg, lettuce, cucumber, tomato,
and fetter.
Speaker 5 (05:37):
And I think with the cost of living as well,
you know, it's hard out there, and I think there's
a massive gap in that education on what to actually
do with those cheap seasonal fruits and veggies that we
do have available, and people aren't educated in what to do,
so they're going for those ultra processed ingredients and quick
and easy, readily available, ready to heat meals or frozen
(06:02):
pizzas and thinking that's the only way they can live
because it's affordable. Yet this is also affordable, and you're also.
Speaker 6 (06:12):
Eating a nutrient dentse died at the same time.
Speaker 3 (06:14):
It's so important at the moment. I know, people make
decisions depending on the environment or their health. I purely
made it on budget, which we're probably eating two to
three vegetarian meals a week now, you know, and you
know and loving it. And I think there is a
shift in attitudes, don't you think.
Speaker 4 (06:30):
Dred percent Well, when we started it was very niche,
and now it's very mainstream, and it's taking that all
It is welcome approach of we're not telling you to
cut out anything. We're just showing you how you can
be a bit more plant forward and how you're thinking.
Speaker 2 (06:44):
And make it taste for really good.
Speaker 3 (06:46):
So let's talk salads. The weather is warming up, our
food does tend to get a little bit lighter. What
is the key to a good salad.
Speaker 4 (06:54):
Good dressing, good dress? I would say, yeah, dressing and
textures and using.
Speaker 5 (07:00):
Seasonal produce because what's in season tastes a thousand times better.
Don't gone by a watery tomato that's sixteen seventeen dollars
a kg. Gone by something that's in season.
Speaker 3 (07:14):
If you wanted a really simple salad dressing that you
can pre make and have on hand, what would you suggest?
Speaker 5 (07:22):
Oh, well, my and I know Margot's favorite as well
as tahini. How tahini yep be emphasis on the huld.
It's a lot nicer than the unhulled, less bitter, and
more porable. A couple of tablespoons of that couple of
tablespoons of extraversion olive oil, either some lemon juice or
some apple sided vinegar.
Speaker 6 (07:42):
A bit of sea salt.
Speaker 5 (07:45):
Mustard or whole gray mustard, a bit of water to
loosen it up, and that's a delicious.
Speaker 3 (07:50):
You could throw that over anything. You can your roast juice,
you can throw that over your your green even.
Speaker 5 (07:54):
You can marinad chicken in it, or put it over
beef before you see it on the barbie.
Speaker 4 (07:59):
And if you don't have tahini, you could just swap
that out with yogurt, plant based or dairy yogurt as well.
But we like to go with a thicker rather than
We have a few olive oil based dressings in here,
but a lot of people just think balsamic vinegar type
of thing. Whereas a thicker dressing, it is a lot
more hearty. It does fill you up, it feels a
lot more luxurious when you're eating it, and it does
(08:21):
make the salads last a lot longer as well.
Speaker 3 (08:23):
Okay, what do you suggest you do when you you
sort of knowed that you're about to do the shop,
you near the end of the week, and you're looking
in the fridgein things and there's just kind of a
bunch of.
Speaker 2 (08:32):
Mankey, really old looking. What do we do with them?
That's the best way to use that.
Speaker 6 (08:36):
That's us every Sunday.
Speaker 4 (08:37):
Yeah, literally, I made a reil on this the other day.
Roasting veggis I think will change any limp carrot into
something delicious. We always say roasty vegge's with a few spices.
Spices are a really cons effective way to add lots
of flavor. Add a canley hum in there. That's a
really good way to boost up your protein and also
a really cost of way to act to add texture.
(09:00):
Roast it all up, Chuck a green through there if
you want, whether that's kale, spinach, rocket herb. Put a
grain through there if you want to. Yeah, that's like
a delicious salad that you can have for Sunday night
dinner and Monday lunchtime.
Speaker 2 (09:16):
And I love that about the book.
Speaker 3 (09:17):
You may mention that there is a list there of
these These recipes are really great to have for lunch.
Is that because if you make it, it might last you
a couple of days. Because we all like maximum output
for minimum effit.
Speaker 6 (09:29):
Don't we see?
Speaker 5 (09:29):
Yeah, And that's where we say, be intelligently lazy with
your time, so always make more than what you need.
And we've got a really good section at the start
of the book for fast inspiration. And there's a section
in there specifically on work lunches. So there are those
lunches that those they are those salads that last those
three to four days. So thinking about using a green
(09:50):
that's not you know, yeah, soft grain, thank you, So
using something like kale that's a bit more heartier and
a bit more stronger, using your grain and not using
your herbs and your avocados and adding them fresh on
the day. So they are in our tips as well.
Speaker 6 (10:06):
We always give you those along the way.
Speaker 2 (10:09):
Roads of congratulations, think too. I believe a little baby girl.
Speaker 6 (10:14):
On the way, baby girl on the way.
Speaker 2 (10:16):
I'm presuming that was public before I.
Speaker 3 (10:17):
Y I'd hope so sister and our little raw sister
has a pregnancy.
Speaker 2 (10:25):
Gone well, yeah, good.
Speaker 5 (10:27):
Yeah, I've been really lucky, Definitely, tiredness has been a thing. Yeah,
as I'm sure you can, yeah remember, but no, I've
been good. I think eating good food has really helped
me and that whole being intelligently lazy. Having lots of
great food that's full of good ingredients to make me
feel great as, yeah, has been the key.
Speaker 3 (10:50):
So as you do introduce a new little raw sister
to the mix, I'm wondering whether that's going to inspire
the next cockbook or is that one already locked and loaded?
Speaker 5 (10:57):
Oh no, we haven't locked and loaded in the next cookbook,
but definitely something we're wanting to go down, that pathway
of pregnancy and new mums and but I'm always very
adamant on I want to do it first so I
know what I'm doing and experimenting a bit so that
when I do go and educate other people and it,
(11:19):
I'm confident in what I'm doing. So yeah, there's probably
a few years away, but definitely a pathway I'd love
to go down.
Speaker 2 (11:26):
You too have been how long have you been working
together for now?
Speaker 6 (11:30):
Probably?
Speaker 4 (11:31):
I think Tural Sisters has been running for about six years,
But we are sisters now that Rose's last name has changed.
We get this question a lot. Are you actually sissisters?
Speaker 6 (11:41):
Yes we are.
Speaker 4 (11:42):
We had an interview the other day. So how did
you two meet?
Speaker 6 (11:45):
Well, very early on a meeting actually.
Speaker 3 (11:49):
So for those of you that don't have the other
four books and things that yes, you are actually sisters.
Speaker 2 (11:53):
How does that work?
Speaker 4 (11:54):
Though?
Speaker 3 (11:54):
I mean, have you learned to work well together? Has
it been smooth sailing or have there been a few
hiccups along the way?
Speaker 4 (12:00):
It's definitely been an interesting journey. Defining our job roles
at the very beginning was key. We actually just did
a podcast on this the other day. We have our
podcast and how what it's like working with your sister.
There's lots of very interesting dynamics and it is a
relationship like no other. But we wouldn't have it any
(12:21):
other way?
Speaker 6 (12:21):
Would we wouldn't?
Speaker 5 (12:22):
You know?
Speaker 4 (12:22):
You can tell each other to piss off and no
one gets offended and it's all good.
Speaker 5 (12:26):
And her strengths and my weaknesses and vice versa. So
we're just the perfect team.
Speaker 3 (12:31):
Your parents must be agree pleased, because I believe that
they had a few reservations.
Speaker 5 (12:34):
Yes, they went too sure on us starting a business together,
which was fair enough. At the start, our relationship was
probably a bit rocky obviously, those those teenage years, puberty, hormones,
flying leaf, fright and center. We're kind of going back
to that with pregnancy, aren't we.
Speaker 2 (12:51):
Well, one of you is, yeah, yeah, yeah, you're having
to deal with that. I'm holding the fort, but no,
we love it. You're very lucky.
Speaker 3 (12:59):
You might be stepping up and holding it just a
little longer as well.
Speaker 4 (13:02):
I think so, And that's absolutely fine. I'm looking forward
to it. I'm really stoke. Pharoh, it's exciting.
Speaker 3 (13:08):
Rosa and Migo, thank you so much for coming in,
and thank you for the cookbook. I know that this
is the one that you've enjoyed the most.
Speaker 2 (13:14):
It's my favorite as well.
Speaker 4 (13:15):
Think I'm pleased to hear everyone Yea, thank you so much,
thanks for having us more.
Speaker 2 (13:22):
Salad by Two Rule Sisters is in stores now.
Speaker 1 (13:26):
For more from the Sunday session with Francesca Rudkin, listen
live to News Talks it'd be from nine am Sunday,
or follow the podcast on iHeartRadio.
You're listening to the Sunday Session podcast with Francesca Rudgin
from News Talks EDB.
Speaker 2 (00:13):
Right now, I.
Speaker 3 (00:13):
Have the Queens of Salad on the show. I hope
you don't mind me calling you that. For many years,
two Raw sisters, Rosa and Margo, have been out to
change perceptions around plant based foods, bringing us delicious, veggie
packed recipes than anything but boring and ordinary. Their fifth
cookbook is out now. A companion to their best selling
book Salad. They've released More Salad. Two Raw Sisters, Margo,
(00:38):
Flannagan and Rosa power drewing me. Now, good morning, Hello,
good morning, some cookbook.
Speaker 1 (00:44):
I know.
Speaker 2 (00:46):
One yet was this the most enjoyable one?
Speaker 4 (00:49):
One hundred percent? Believe it or not. This is the
first book we're both really proud of.
Speaker 5 (00:56):
I mean, I'm proud of the others, but it's just
took a little bit longer to be like, yeah, we
we've nailed this lo great. But this one we opened
up and it was like, I I'm so proud to
call that my own book.
Speaker 3 (01:09):
Right, So it wasn't was it was it about the recipes?
Then it was it about everything, the presentation, the way
you've put it, together.
Speaker 4 (01:15):
Yeah, I think just everything. The We've got seventy brand
new recipes in here, and we had an extra year
to work on this book. So it's just we just
feel like the recipes are the best recipes we've ever done.
And the look and feel of the book, the photography,
the design. I think it's just it's an all round
really nice feel from Yeah, the look to you look
(01:35):
at the recipes and you're like, I can make that.
I've got all that at home. So we're just we're
just so stoked with it.
Speaker 3 (01:41):
Something I noticed is if you do have to pick
up one receipt, if you do have to pick up
one extra ingredient that you might not have at home,
I then found a whole lot of other recipes that
you use it in, so I thought that was fantastic
as well, like the meso or the Yeah doukaka and
things like that, which was fantastic. How do you keep
coming up with new and interesting things to do with vegetables?
Speaker 2 (02:03):
Oh, we get that question all the time.
Speaker 5 (02:05):
I think it definitely is challenging and you have to
be in the right head space. But as Margo said
at the start, we've had two years to create this book.
And that extra year has been an absolute game changer
because we've actually been able to take the time to
get really creative, think a little bit more, think outside
the box. And one thing we've done really well in
(02:28):
this book is that we actually went away, dropped everything
else out of our lives for a week, and we'd
focus on the design process for a week, and then
we'd come back and then we'd focus on the recipe
side of it. Would come back, and then we'd test
for a week and then come back again. So just
really honing in on it and putting everything and everything,
everything and anything into that week to get what we
(02:51):
wanted out of it.
Speaker 6 (02:53):
And it's resulted in our favorite cookbook.
Speaker 3 (02:56):
So it sounds like you weren't working to a deadline.
You could actually just focus on the recipe.
Speaker 5 (02:59):
Yeah. Otherwise it's pretty doing back to back books, which
has been what we've done for the last four books,
has been pretty hectic.
Speaker 6 (03:08):
Sorry, you hand one in and then it's yeah, yeah.
Speaker 4 (03:13):
And like you said before, we've really made it well.
This is with all of our recipes but mols. In
this book, we've really made a conscious effort to really
focus on a small number of ingredients that if you
don't have, you can buy and use again within this book.
Speaker 5 (03:28):
What I love about this as well is with every recipe,
it's like a workshop on each page. So we've got
a swap so we tell you what you can swap
out for something else that's in seasons, so all of
the salads can be used all year round. We've gotten
a top tip as well, so to save your time
and money in the kitchen. And then we've got a
pairing suggestion, so Marg and I we're not vegan or vegetarian,
(03:49):
so we give you suggestions on what protein options can go.
Speaker 3 (03:53):
I really appreciated that I'm not a great cook. I'm
happy for you've already got a few.
Speaker 2 (04:01):
I'm happy to put that out there.
Speaker 3 (04:03):
But I do you know why I feel like I
am getting better? It is because I don't don't feel
the need to stick to the recipe to nail it,
and so hence you've made it even easier for me.
You've actually offered the solutions to switch things out. But
actually you should be able to open the friend and
go I've kind of almost got everything, but oh I
could still make this and pull that out and that
out and whip it up.
Speaker 5 (04:24):
Yeah, and that's where we always say, use our recipes
as guidelines, use what's in season, celebrate wats in season,
use what's in your garden, and get a little bit creative,
because I find cooking is this thing around it where
it's stressful and it's like, oh, I just need to
get dinner out of the way and move on or lunch.
Speaker 2 (04:41):
Needs sounds familiar. Yeah, but let's.
Speaker 5 (04:44):
Make it enjoyable and let's celebrate what's in season and
use what we've got and have fun with it.
Speaker 3 (04:50):
You're quite grown up that I can do this now,
be a bit more flexible. As you mentioned, your approach
isn't vegan or vegetarian, but you are very passionate about
good ingredients.
Speaker 4 (05:00):
Yeah, so many of us, we always put the meat
at the centerpiece. And where this has always been our
whitet to Ural Sisters, and we discovered this through overcoming
our health issues, is that we need to put more
emphasis on the fruits and veggies or they are a
lot more cost effective. So rather than always making them
(05:20):
the side dish, let's make them the main dish. Hence
why to Ural Sisters is a plant forward business because
we really want to educate people on how they can
cook plants, grains, nut seeds in a different exciting way
because so many people see salad as, iceberg, lettuce, cucumber, tomato,
and fetter.
Speaker 5 (05:37):
And I think with the cost of living as well,
you know, it's hard out there, and I think there's
a massive gap in that education on what to actually
do with those cheap seasonal fruits and veggies that we
do have available, and people aren't educated in what to do,
so they're going for those ultra processed ingredients and quick
and easy, readily available, ready to heat meals or frozen
(06:02):
pizzas and thinking that's the only way they can live
because it's affordable. Yet this is also affordable, and you're also.
Speaker 6 (06:12):
Eating a nutrient dentse died at the same time.
Speaker 3 (06:14):
It's so important at the moment. I know, people make
decisions depending on the environment or their health. I purely
made it on budget, which we're probably eating two to
three vegetarian meals a week now, you know, and you
know and loving it. And I think there is a
shift in attitudes, don't you think.
Speaker 4 (06:30):
Dred percent Well, when we started it was very niche,
and now it's very mainstream, and it's taking that all
It is welcome approach of we're not telling you to
cut out anything. We're just showing you how you can
be a bit more plant forward and how you're thinking.
Speaker 2 (06:44):
And make it taste for really good.
Speaker 3 (06:46):
So let's talk salads. The weather is warming up, our
food does tend to get a little bit lighter. What
is the key to a good salad.
Speaker 4 (06:54):
Good dressing, good dress? I would say, yeah, dressing and
textures and using.
Speaker 5 (07:00):
Seasonal produce because what's in season tastes a thousand times better.
Don't gone by a watery tomato that's sixteen seventeen dollars
a kg. Gone by something that's in season.
Speaker 3 (07:14):
If you wanted a really simple salad dressing that you
can pre make and have on hand, what would you suggest?
Speaker 5 (07:22):
Oh, well, my and I know Margot's favorite as well
as tahini. How tahini yep be emphasis on the huld.
It's a lot nicer than the unhulled, less bitter, and
more porable. A couple of tablespoons of that couple of
tablespoons of extraversion olive oil, either some lemon juice or
some apple sided vinegar.
Speaker 6 (07:42):
A bit of sea salt.
Speaker 5 (07:45):
Mustard or whole gray mustard, a bit of water to
loosen it up, and that's a delicious.
Speaker 3 (07:50):
You could throw that over anything. You can your roast juice,
you can throw that over your your green even.
Speaker 5 (07:54):
You can marinad chicken in it, or put it over
beef before you see it on the barbie.
Speaker 4 (07:59):
And if you don't have tahini, you could just swap
that out with yogurt, plant based or dairy yogurt as well.
But we like to go with a thicker rather than
We have a few olive oil based dressings in here,
but a lot of people just think balsamic vinegar type
of thing. Whereas a thicker dressing, it is a lot
more hearty. It does fill you up, it feels a
lot more luxurious when you're eating it, and it does
(08:21):
make the salads last a lot longer as well.
Speaker 3 (08:23):
Okay, what do you suggest you do when you you
sort of knowed that you're about to do the shop,
you near the end of the week, and you're looking
in the fridgein things and there's just kind of a
bunch of.
Speaker 2 (08:32):
Mankey, really old looking. What do we do with them?
That's the best way to use that.
Speaker 6 (08:36):
That's us every Sunday.
Speaker 4 (08:37):
Yeah, literally, I made a reil on this the other day.
Roasting veggis I think will change any limp carrot into
something delicious. We always say roasty vegge's with a few spices.
Spices are a really cons effective way to add lots
of flavor. Add a canley hum in there. That's a
really good way to boost up your protein and also
a really cost of way to act to add texture.
(09:00):
Roast it all up, Chuck a green through there if
you want, whether that's kale, spinach, rocket herb. Put a
grain through there if you want to. Yeah, that's like
a delicious salad that you can have for Sunday night
dinner and Monday lunchtime.
Speaker 2 (09:16):
And I love that about the book.
Speaker 3 (09:17):
You may mention that there is a list there of
these These recipes are really great to have for lunch.
Is that because if you make it, it might last you
a couple of days. Because we all like maximum output
for minimum effit.
Speaker 6 (09:29):
Don't we see?
Speaker 5 (09:29):
Yeah, And that's where we say, be intelligently lazy with
your time, so always make more than what you need.
And we've got a really good section at the start
of the book for fast inspiration. And there's a section
in there specifically on work lunches. So there are those
lunches that those they are those salads that last those
three to four days. So thinking about using a green
(09:50):
that's not you know, yeah, soft grain, thank you, So
using something like kale that's a bit more heartier and
a bit more stronger, using your grain and not using
your herbs and your avocados and adding them fresh on
the day. So they are in our tips as well.
Speaker 6 (10:06):
We always give you those along the way.
Speaker 2 (10:09):
Roads of congratulations, think too. I believe a little baby girl.
Speaker 6 (10:14):
On the way, baby girl on the way.
Speaker 2 (10:16):
I'm presuming that was public before I.
Speaker 3 (10:17):
Y I'd hope so sister and our little raw sister
has a pregnancy.
Speaker 2 (10:25):
Gone well, yeah, good.
Speaker 5 (10:27):
Yeah, I've been really lucky, Definitely, tiredness has been a thing. Yeah,
as I'm sure you can, yeah remember, but no, I've
been good. I think eating good food has really helped
me and that whole being intelligently lazy. Having lots of
great food that's full of good ingredients to make me
feel great as, yeah, has been the key.
Speaker 3 (10:50):
So as you do introduce a new little raw sister
to the mix, I'm wondering whether that's going to inspire
the next cockbook or is that one already locked and loaded?
Speaker 5 (10:57):
Oh no, we haven't locked and loaded in the next cookbook,
but definitely something we're wanting to go down, that pathway
of pregnancy and new mums and but I'm always very
adamant on I want to do it first so I
know what I'm doing and experimenting a bit so that
when I do go and educate other people and it,
(11:19):
I'm confident in what I'm doing. So yeah, there's probably
a few years away, but definitely a pathway I'd love
to go down.
Speaker 2 (11:26):
You too have been how long have you been working
together for now?
Speaker 6 (11:30):
Probably?
Speaker 4 (11:31):
I think Tural Sisters has been running for about six years,
But we are sisters now that Rose's last name has changed.
We get this question a lot. Are you actually sissisters?
Speaker 6 (11:41):
Yes we are.
Speaker 4 (11:42):
We had an interview the other day. So how did
you two meet?
Speaker 6 (11:45):
Well, very early on a meeting actually.
Speaker 3 (11:49):
So for those of you that don't have the other
four books and things that yes, you are actually sisters.
Speaker 2 (11:53):
How does that work?
Speaker 4 (11:54):
Though?
Speaker 3 (11:54):
I mean, have you learned to work well together? Has
it been smooth sailing or have there been a few
hiccups along the way?
Speaker 4 (12:00):
It's definitely been an interesting journey. Defining our job roles
at the very beginning was key. We actually just did
a podcast on this the other day. We have our
podcast and how what it's like working with your sister.
There's lots of very interesting dynamics and it is a
relationship like no other. But we wouldn't have it any
(12:21):
other way?
Speaker 6 (12:21):
Would we wouldn't?
Speaker 5 (12:22):
You know?
Speaker 4 (12:22):
You can tell each other to piss off and no
one gets offended and it's all good.
Speaker 5 (12:26):
And her strengths and my weaknesses and vice versa. So
we're just the perfect team.
Speaker 3 (12:31):
Your parents must be agree pleased, because I believe that
they had a few reservations.
Speaker 5 (12:34):
Yes, they went too sure on us starting a business together,
which was fair enough. At the start, our relationship was
probably a bit rocky obviously, those those teenage years, puberty, hormones,
flying leaf, fright and center. We're kind of going back
to that with pregnancy, aren't we.
Speaker 2 (12:51):
Well, one of you is, yeah, yeah, yeah, you're having
to deal with that. I'm holding the fort, but no,
we love it. You're very lucky.
Speaker 3 (12:59):
You might be stepping up and holding it just a
little longer as well.
Speaker 4 (13:02):
I think so, And that's absolutely fine. I'm looking forward
to it. I'm really stoke. Pharoh, it's exciting.
Speaker 3 (13:08):
Rosa and Migo, thank you so much for coming in,
and thank you for the cookbook. I know that this
is the one that you've enjoyed the most.
Speaker 2 (13:14):
It's my favorite as well.
Speaker 4 (13:15):
Think I'm pleased to hear everyone Yea, thank you so much,
thanks for having us more.
Speaker 2 (13:22):
Salad by Two Rule Sisters is in stores now.
Speaker 1 (13:26):
For more from the Sunday session with Francesca Rudkin, listen
live to News Talks it'd be from nine am Sunday,
or follow the podcast on iHeartRadio.
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