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Home Cook: Tiffany Murray, CEO Dressed for Sale

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Home stylist and 2016 Telstra Business Awards finalist Tiffany Murray is also the mother of four young children, but in the kitchen she’s a lone wolf – except when it comes to the dishes.

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Inspired by the experience of using a stylist to sell her own home, Tiffany Murray saw a market niche and created a home styling business, Dressed for Sale, which in less than two years has achieved great success.

Murray – who also runs marathons in her spare time – was a finalist in the 2016 Telstra Business Awards, as was Dressed for Sale, which she runs with her husband Angus Murray.

Coming from a background in marketing and events, the Murrays spent the first 10 years of married life managing a farm and raising four children. In 2014 they founded Dressed for Sale, which has styled more than 900 Adelaide homes in preparation for sale. They are currently expanding the business Australia-wide.

“What I have learnt is, that to be successful, I have to do what I love and be proud of the work that I do,” says Tiffany.

She also has to juggle the demands of managing a busy household, which is where her organisation skills and confidence to use available resources come into play. Here, she reveals how she works in the kitchen and shares her recipe for “Spag Bol”.

In the kitchen I am …
A lone wolf. I cannot bear anyone helping me or getting in my way … it stems from having four little kids who I am terrified are going to get burnt or hurt in some way. However, I am very happy after each meal for any offers to do the dishes.

The fridge is nearly empty – what do you do for dinner?
Defrost one of many amazing home cooked meals that a friend cooks for us and I keep in the freezer for emergencies.

The most useful cooking tool is…
Emma Reeves, from Emma Reeves Catering. She was my first ever friend at seven years old and is an amazing cook. I always call her when I am unsure of any experimental dish I might be doing.

What are your three essential grocery items?
Tea, milk and sugar … Richard Branson drinks 20 cups a day and I am trying to emulate him.

How did you learn to cook?
Watching Emma Reeves and her mum and cooking with them. I certainly didn’t learn from my mum – she hated anyone in her kitchen, too.

What is your favourite restaurant and why?
It’s a draw! Amalfi’s, because it’s where I wear no make-up, relax, switch off and have alone time with my husband Angus on a monthly date night before the movies. We sit at the same table, eat the same meal every time, and get spoiled rotten. And for special occasions and power lunches, Chianti, because it is hands-down the best restaurant in Adelaide … best food, best service … and you can hear.

What is your favourite recipe?
My spag bol – it’s the most requested dish by all my family and friends.

Spag Bol

Ingredients

1.5kg premium beef mince
0.5kg standard beef mince
500g eye bacon
2 brown onions
3 cloves garlic
1/2 chilli
2 tins crushed tomatoes
1 lemon
1 bunch fresh basil
1 bunch fresh tarragon
1 bunch fresh oregano
1 packet bucatini pasta
Worcestershire sauce
Red wine
Pepper
Olive oil

Method

Chop and sautee onion, garlic, bacon and chilli in olive oil.

Add all beef mince plus at least ½ cup of Worcestershire sauce and red wine and stir and blend until brown.

Pour in tomatoes and a squeeze of lemon and pepper.

Sauce can be used straight away, but simmering for a long time is better if possible.

Just before serving, add chopped fresh herbs and serve on cooked pasta.

Serves 6 to 8

 

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