The May 29 edition
In our cover story this week, 24-year-old Odessa Young chats with writer Genevieve Quigley about her latest movie role and why she still doesn’t feel she’s “arrived”.
Why actor Odessa Young had to convince herself to take her job seriously
She’s been called a rising star since she was a teen, but as actor Odessa Young tells Genevieve Quigley, she’s still learning to take her career seriously.
- by Genevieve Quigley
Inside the refuges helping women get back on their feet
For many of us, the Netflix drama Maid was our first glimpse inside a women’s domestic violence refuge. Margaret Ambrose discovers the spaces closer to home that are helping women to get back on their feet.
- by Margaret Ambrose
The remarkable story of the ‘drug grannies’
When two American friends were offered an all-expenses-paid “trip of a lifetime” it seemed like an offer too good to refuse. They never imagined it would land them in an Australian jail.
- by Sandi Logan
Ross Noble: “You don’t want to be in a relationship with a fan”
The comedian opens up about his wife, growing up among strong women, and how he keeps his marriage strong.
- by Robyn Doreian
The real reason you may struggle to get out of bed in the morning
Struggle to get going in the morning? You’re not lazy, but you might have sleep inertia, writes Evelyn Lewin.
- by Evelyn Lewin
Rozalia Russian on how a good outfit can lift her mood
The social media star tells Georgie Gordon about her wardrobe essentials, why Tom Ford at Gucci is her favourite fashion era, her worst fashion mistake.
- by Georgie Gordon
I found the secret to lasting nail extensions
Stephanie Darling finally nails extensions and tracks down three clever hair tonics to fight the frizz.
- by Stephanie Darling
The must-have accessories for your pet
The latest “paw-some” finds for your pampered pets.
- by Georgie Gordon
Your weekly horoscope for May 29-June 5
Free weekly forecast in life, love and career from renowned astrologer Hedy Damari.
- by Hedy Damari
Adam Liaw's Dutch beef stew
This rich stew should be tender to the point of falling apart, but still served in chunks. Tear the meat apart with a fork and spoon as you eat it, allowing it to soak up the delicious gravy.
- by Adam Liaw
Original URL: https://www.theage.com.au/lifestyle/life-and-relationships/the-may-29-edition-20220525-p5aogz.html