Some friendships begin quietly. Ours began on a lively dance floor in Melbourne during the heady days of the 1980s.
Back then, our favourite haunt was Inflation, one of Melbourne’s most iconic nightclubs. Spread across several levels, each with its own personality, it was the place to see and be seen. We always gravitated to the intimate ground-floor bar where live music filled the room, friends gathered after gigs, and somehow there always seemed to be someone else’s drink card floating around. Those were different times.
Despite the late nights and colourful distractions, I vividly remember the first time I met Linda. She was impossible to miss, dressed in striking shades of purple and black, effortlessly stylish and absolutely radiant. I was there with my dear friend Vika, who introduced me to her little sister.
They say when you become friends with someone, their family becomes yours too. That has certainly been true for us. Our friendship has now spanned more than three decades, filled with music, laughter, milestones and countless shared memories—including the privilege of hosting Linda’s wedding at our beloved Grace Darling Hotel in Collingwood. But that’s a story for another day.
Nothing transports me back to those years quite like memories of watching Hey Hey It’s Saturday with friends at what we affectionately called Muir Music. Music was, and still is, woven through the fabric of our lives.
Today, Vika and Linda Bull are rightly celebrated as two of Australia’s most treasured voices. Their extraordinary musical careers have touched audiences around the country, but for me, Linda’s story extends well beyond the stage.
Life has a habit of changing the script.
When Linda found herself raising her two beautiful daughters, she embraced a new chapter with the same creativity and determination that had always defined her. Rather than simply adapting, she reinvented herself.
She discovered a charming retail space in North Fitzroy, complete with a residence upstairs, and transformed it into a vibrant children’s boutique. Vika often laughs that Linda is the “arty-farty” one of the family. Whenever I ask Vika what that makes her, I never seem to get a straight answer!
Alongside her artistic flair, Linda possesses something every successful small business owner needs—a keen entrepreneurial instinct. Spotting a gap in the market, she created Hoochie Coochie, a colourful children’s boutique that quickly became a favourite among Melbourne families. Stocking beautiful Australian brands such as Minti, Toshi, Minihaha, Hiawatha, Marquise and Oishi-m, the store brought colour, imagination and joy to North Fitzroy’s urban streetscape.
Of course, music was never far away.
When Vika and Linda reunited with the RocKwiz Orchestra for Bluesfest in Byron Bay, our home became the gathering place for one unforgettable dinner party. Food has always been my love language, and it was an absolute pleasure to welcome such an extraordinary group of musicians around the table. The stories, laughter and impromptu performances made for one of those magical evenings you’ll never forget.
Among the guests was the wonderfully charismatic Henry Wagons, who later joined Linda on stage during the festival—a perfect reminder that great friendships, like great music, continue to evolve.
Looking back, I realise this story isn’t really about nightclubs, fashion or even music. It’s about resilience, creativity and the remarkable people who continue to inspire us through every chapter of life.
Linda Bull has always been one of those people.
I’m incredibly grateful that a chance introduction all those years ago blossomed into a lifelong friendship—one that continues to enrich my life with laughter, inspiration and love.
Linda’s tips for a rockin’ good life!
1. What’s your survival food when you’re on tour or working late in your business?
I usually whip up a healthy vegetarian pasta. Either broccoli with lemon and lots of garlic and Parmesan or a fresh tomato with garlic and spelt pasta.
2. What’s your healthy go-to comfort food – either at home or in a restaurant?
Japanese food full stop!
3. Do you have a secret remedy that keeps either your voice/mind/body in shape?
Lots of water from the tap and turning off the air conditioner in hotel rooms
4. What’s the most obscure rider or patron’s request you’ve ever heard?
I heard recently of a famous rapper who had women on his rider. Gross!!
Recipe – The Origins of Tongan Lupulu
Lupulu is one of Tonga’s most cherished traditional dishes, served at family gatherings, weddings, church celebrations and festive occasions throughout the Pacific Islands. The name lupulu refers to the tender taro leaves that are wrapped around a savoury filling before being baked or steamed in rich coconut cream.
Long before imported foods arrived in the Pacific, Lupulu was prepared using freshly caught fish, seafood or other locally available proteins. Wrapped in nutrient-rich taro leaves and slow-cooked in coconut cream, it celebrated the abundance of the islands and the importance of sharing food with family and community.
During the 20th century, imported tinned corned beef became widely available across many Pacific nations, including Tonga. Its affordability, long shelf life and convenience meant it gradually became a common filling for Lupulu, particularly as lifestyles changed and imported foods became more accessible.
Today, both versions are enjoyed. While the corned beef variation has become a modern classic, many cooks are returning to the dish’s roots by using fresh fish or seafood. In keeping with my Food as Medicine philosophy, I prefer flaky white fish such as snapper or bream. It honours the original spirit of the recipe while creating a lighter, more nourishing meal that celebrates the beautiful flavours of the Pacific.
Whether made with fish or the traditional corned beef filling, Lupulu remains a symbol of Tongan hospitality, generosity and the joy of sharing good food around the table.
PrintLinda’s Tongan Lupulu
- Total Time1 hour 30 minutes
- YieldServes 4–6 as part of a meal 1x
This traditional Tongan dish, shared by my dear friend Linda Bull, is a much-loved centrepiece at family celebrations and festive gatherings. Originally prepared with freshly caught fish, the recipe evolved over time as imported tinned corned beef became widely available during Tonga’s colonial era. Affordable, convenient and long-lasting, it gradually became a popular substitute in many households.
For a lighter, more nourishing version that honours the dish’s origins, I recommend replacing the corned beef with cooked white fish such as snapper or bream. It’s a beautiful way to celebrate the fresh flavours of the Pacific while embracing my Food as Medicine philosophy.
Ingredients
Instructions
- Preheat the oven to 180°C.
- Lay four large sheets of aluminium foil in a criss-cross (fan) pattern to create a secure parcel.
- Arrange the washed silverbeet leaves over the foil, overlapping them in a fan shape. Remove the tough centre stems if using large leaves.
- Evenly scatter the cooked flaked fish over the silverbeet.
- Top with the sliced tomatoes, followed by the sliced onion.
- Season generously with sea salt and freshly ground black pepper.
- Pour the coconut cream evenly over the filling, allowing it to soak through the vegetables and fish.
- Fold the silverbeet leaves over the filling, then wrap tightly with the foil to form a well-sealed parcel.
- Place the parcel on a baking tray and bake for 1 hour, or until the vegetables are tender and the flavours have melded together.
- Carefully open the parcel (watch out for the hot steam) and serve immediately with steamed rice, taro or boiled root vegetables.
Notes
Chef’s Tip: For a more traditional flavour, use fresh taro leaves if available. If using silverbeet as a substitute, blanch the leaves for 1–2 minutes before assembling if they are particularly large or mature, as this softens them and removes any bitterness.
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