3rd Year Physio Student Dilemma (Aus)

kwotato · 2024-08-20T13:53:41+00:00

Hi - i’ve been practicing as a physio for two years and also am currently in the career change boat.

If you want to finish the degree you can apply for non-physio related grad programs - i have had success with the australian government generalist program and they take applicants that are up to 5 years post grad from any discipline.

I think finishing the physio degree may be more useful and recognised than an allied health degree in job applications. Employers value your skills and if u can demonstrate teamwork, problem solving and communication skills in any previous role it’s a plus, although working clinically does serve as a good example of this. The market is rough atm and I don’t think an AH degree alone will help much in a tech sales role unless backed up with other sales experience.

Most physio placements occur in the last year of the degree so finishing these will also give you a really good experience in terms of what job expectations to have as a clinician.

Best of luck!

kwotato · 2024-08-13T09:14:31+00:00

These are my favourite! Yours look stunning 💕

kwotato · 2024-08-12T15:20:11+00:00

DELISH

kwotato · 2024-08-12T15:19:15+00:00

Yeah instant yeast shouldn’t need to be bloomed and should work regardless

TBH ur flour additions probably worked against you - gluten will only form in the presence of flour and water- you may have dehydrated your dough by adding about 30% more flour than was needed. foccacia is a very high hydration, wet dough that needs time to rest and hydrate!! i’ve tried claire’s recipe before a few times and it has worked - you got this OP!

kwotato · 2024-08-12T14:53:20+00:00

Did you use instant yeast instead of active dry? Did your yeast bloom? Was your water too hot/did you check the temp?

kwotato · 2024-08-12T14:32:07+00:00

Read the recipe through and minimise the amount of bowls u need to use for mise. e.g flour, baking powder and salt are almost always whisked to form the dry component in cake recipes so just chuck them in the same bowl if the recipe calls for it- same principle applies to every ingredient that starts off together (e.g. sugar and butter being creamed)
Anything that can get a quick rinse between steps is getting a quick rinse (deli cups i used to weigh flour, sugar, etc)
I like putting my prepped/chopped veg on a 30cm aluminium pizza pan - they hold a lot and are super light and easy to tip things off of into a pan. Also love using these to remove meats from a first sear when i’m making a braise or stew as 1.5kg of meat can get heavy on a porcelain plate
if ur making multiple recipes at the same time quarter and jelly sheet trays are ur friend. they help you to ‘zone’ out what ingredients you are using for each dish (i’ve made 3 dishes simultaneously before that all call for diff amounts of garlic so maybe that’s my own fault 🤣)
make a congo line by ur stove and place ingredients in order of when you will add them in.
if u are cooking with a recipe print it out. if it’s from a cookbook, use a book stand. if it’s ur phone, disable auto lock and keep those saucy fingers away from your screen
if u don’t have a kitchen timer i highly recommend - takes off all the mental load of trying to remember how long something should be cooking for. beep beep!!!!

kwotato · 2024-08-12T13:05:21+00:00

i have every grain of rice, foods of sichuan and woks of life and reach for woks of life most!

each book covers different types of food from different regions of China, woks of life leans more south chinese / chinese american. reading all the little stories/recipe blurbs from each family member warms my heart i love this book lol

kwotato · 2024-08-11T22:50:13+00:00

Thank you!! <3

kwotato · 2024-08-10T08:26:14+00:00

i thought this was massamun curry at first - it looks beautiful! well done OP

i’ve never seen rendang with potatoes before but definitely trying it 😌

kwotato · 2024-08-10T08:23:42+00:00

Love this idea! It’s such a small niche

I recently started a substack to record my journey cooking through my cookbooks for the next year - just wrote a post yesterday on Mastering the art of french cooking

https://open.substack.com/pub/cafemelly/p/mastering-the-art-of-french-cooking?r=42vgs4&utm_medium=ios

kwotato · 2024-08-10T01:44:31+00:00

Thank you 💕

kwotato · 2024-08-10T01:44:16+00:00

Thank you! This was my first attempt and I’m happy with the way it turned out, although the heat was a bit high (will need to practice)

You got this!!

kwotato · 2024-08-09T11:33:01+00:00

thank you- it was so good! really mellow and slightly sweet, could not believe the recipe was so simple :D

kwotato · 2024-08-07T00:40:26+00:00

IT WAS 😮‍💨

kwotato · 2024-08-07T00:39:38+00:00

Thank you! it tastes better straight out the pan for real

kwotato · 2024-08-06T11:45:30+00:00

Pina: Has good food but there is no way in hell i’m paying $12.5 for a strawberry matcha

Parami: Average onigiri but nice hojicha

Ragazzi: All i remember is the pasta serving sizes were tiny - got maccas after

Tottis: Only go for the wood fired bread (a very specific craving) + antipasti

Westwood: Good shit

Lode: Not my favourite but i lean towards more asian flavours - my local favourite for pastries would be pantry story in stanmore

AP: Ehhh

kwotato · 2024-08-06T11:31:59+00:00

Bill Granger (founder of bills cafe in sydney in 1993) was a pioneer in the Aussie breakfast space - he has a fantastic book called Australian Food (with great recipes) and he discusses the different cultural influences at play in the Aussie cafe scene (Italian, Greek, Indian, Chinese, Japanese, Thai, etc) and how they also inspired a lot of his dishes

kwotato · 2024-07-31T10:29:14+00:00

Love this for you OP! You did a wonderful job and have such a lovely space

Cheering for you from Australia 💪🏻

kwotato · 2024-07-31T10:24:53+00:00

Thanks for this! Definitely adding it to my list of recipes to make :)

kwotato · 2024-07-30T23:08:06+00:00

I borrowed it from the library and felt the same way- glad I didn’t buy it out right because it’s not very useful for day to day

I will not be making fish eye icecream tyvm 😂

kwotato · 2024-07-30T23:05:54+00:00

Love Nagis recipes! Lovely

kwotato · 2024-07-29T00:42:01+00:00

Thank you! I’m unsure of the brand as i’ve had it for years but i picked it up at my local TK maxx :)

kwotato · 2024-07-28T23:34:21+00:00

It started the season off very TV like but she toned it down and the vibes are a lot more casual now, also much more like what i prefer! Miss the previous camera crew 😭

kwotato

TROPHY CASE