Littlelofts's Instagram Audience Analytics and Demographics
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PROFILE OVERVIEW OF LITTLELOFTS
50.0% of littlelofts's followers are female and 50.0% are male. Average engagement rate on the posts is around 1.50%. The average number of likes per post is 298 and the average number of comments is 5.
16.94% of the followers that engaged with littlelofts regularly are from China, followed by Australia at 10.48% and United States at 8.06%. In summary, the top 5 countries of littlelofts's posts engager are coming from China, Australia, United States, Japan, Korea.
Littlelofts loves posting about Food, Fashion, Architecture, Travel, Photography.
Check littlelofts's audience demography. This analytics report shows littlelofts's audience demographic percentage for key statistic like number of followers, average engagement rate, topic of interests, top-5 countries, core gender and so forth.
GENDER OF ENGAGERS FOR LITTLELOFTS
AUDIENCE INTERESTS OF LITTLELOFTS
- Travel & Tourism 68.40 %
- Photography 66.66 %
- Restaurants, Food & Grocery 62.31 %
- Art & Design 59.67 %
- Beauty & Fashion 53.01 %
- Technology & Science 42.07 %
- Home & Garden 39.41 %
- Fitness & Yoga 38.24 %
- Entertainment 35.89 %
- Healthy Lifestyle 33.80 %
- Children & Family 33.44 %
- Books and Literature 33.34 %
AUDIENCE COUNTRIES OF LITTLELOFTS
- China 16.94 %
- Australia 10.48 %
- United States 8.06 %
- Japan 5.65 %
- Korea 4.84 %
More unsolicited quarantine advice, you can literally still have your coffee and drink it too. The beauty of having TIME is that a new batch of cold brew can be set to steep every night and we can make our own espresso every morning. In Shanghai, in addition to cooking lots, we’ve also occasionally ordered delivery from our favourite local joints and picked them up from our doorman’s office. Bagels are very important for moral!
This is one of the few times in life when I can say, “it gets better”, and mean it. 8 weeks ago, the news of #covid19 was just beginning to break in China. On my first day of self-quarantine, I had no idea that 40 or more such days were ahead of me. During such uncertain times, going in and out of quarantine is normal and should be expected. It can be a dark, lonely and unpredictable place. If you find yourself isolated, you should do all that you can to keep your mind healthy. Here are some things that really helped me: 1⃣️ Commit to a routine. For me, that meant changing into seperate outfits for sleep, work and exercise. 2⃣️ Cook. (This is probably the single most thing that saved my sanity) Regardless of whether I was baking or making instant noodles, I felt immense focus and appreciation for every minute that I was bustling away in the kitchen. 3⃣️ Learn. All that extra time alone gave me time and space to improve on things that were deep in my “life” backlog. Using that time, I started to draw again and I completely overhauled the productivity management systems for my work, business and personal life. Now that I’m back at work and things are slowly returning to “normal” in China, it’s hard to watch the world and the people that I care about fall into chaos. Some might have a harder road ahead then others. I really feel for you and am ready to help where I can. In the meantime, please try to stay busy, keep talking, and sanitise your hands, phone, light switches and door handles! 🖐🏻📱💡🚪
Hello again, from Shanghai, China, where I find myself at the start of Quarantine No. 3. By March 13th 2020, I would have spent more time in quarantine than I have living normally this year (42 days in vs. 37 days out, to be exact) On NYE, I had decided that I wanted my relationship with food to be one of my main focuses for 2020. At the time, I had no idea how much I would be forced to embrace food this year; as a means of survival, as a means to pass time, even as DIY therapy during these uncertain times. Before I went back to Australia, I was desperately trying to recreate and improve on my Mum’s Teriyaki Chicken Dinner in Shanghai, the taste of home that I found myself craving constantly. During my last quarantine in Australia, I was finally able to nail down Mum’s original recipe. Now that I’m back in China, I find myself circling back to this simple meal again. Especially today. (Happy 26th birthday to my one and only, not so kid anymore brother, Zerrill ❤️)
One of the makeshift offices that I’ve been rotating through for the last few weeks. Remote work can be a nice reset at times but now it’s definitely getting to the point of too much of a good thing is still too much! Can’t wait to be back in Shanghai 😍
After cooking every single meal at home for the last 8 + 14 days, I’ve never been happier to be back out under the sun, surrounded by familiar faces and tucking into this Summer Crab Roll. Perth, thanks for putting on your best weather for my first day out ❤️
My #norecipe recipe for Pimento Cheese Fries, made with carrots 🥕 instead of potato. Crack a whole egg into a food processor or blender. Season the egg with pink salt, the juice of half a lemon and a small spoonful of mustard (a thick, Japanese-style salad dressing also works great) Start with a 3 second long dash of Extra Virgin Olive Oil. Blitz together, gradually adding a steady stream of EVOO until a thick mayonnaise forms. Congratulations, you’ve just made an emulsification! Now, to turn this into Pimento...you’ll need to slice the top off a red capsicum, scoop out the seeds and roughly chop. Add the capsicum, along with a large handful of mozzarella cheese into the mayonnaise. Blitz together until a thick, smooth paste forms, salmon pink in colour. Cut 2-3 fresh carrots into index finger sized “chips”, I’ve used a crinkle cutter here, but a regular knife works just as well. Coat lightly in oil and air fry/bake the carrots for 10 minutes at 170°C/340°F. Crisp them up by cooking for a further 5 minutes at 200°C/340°F. Mound spoonfuls of the pimento sauce onto the crispy carrot chips and broil in the oven for 2 minutes. Top with finely diced fresh onion, fresh herbs and a dash of chilli flakes.
My #norecipe Recipe for Zucchini Falafel. For these fauxlafels, start by grating zucchini into a sieve. Season with a good pinch of salt to encourage the zucchini to release all its moisture. Mince a tightly packed handful of parsley (leaves only!) together with a baby onion (adult onions work too) and a couple of garlic cloves. Your drained zucchini should be slightly sticky; this texture + quick hands will be your binder. No need for another mixing bowl; mince everything together on your cutting board with a knife. Roll out into ping-pong sized balls and bake/air fry at 200°C/390°F for 20 minutes, flipping once in between. Serve with chopped tomatoes, red onion and any leafy herb of your choosing. Pro Tip: always season your side salad with salt, black pepper and a healthy glug of EVOO. Freezer friendly, vegan and so easy for spontaneous kebab night at home!
My #norecipe Recipe for Roasted Cauliflower Hummus: Do yourself many favours by throwing at least 4 whole cloves of garlic into the oven with a hand torn head of cauliflower, roast for 15-20 minutes on 200C. 🧄 Pop the garlic out of their skins and combine with the toasty cauliflower in a food processor. Bring the hummus together with equal parts of tahini and extra virgin olive oil, along with the tears of two juicy lemons and a large pinch of pink salt. Taste and adjust seasoning to your liking. I like my hummus thick and silky (think tiling grout) and topped with a pool of EVOO, fresh chopped parsley and a dash of red pepper flakes. Keeps in the fridge for up to 5 days, if you can resist leaving it alone for that long. Enjoy! ❤️
Comfort food during one of the most hectic 48 hour periods of my life. I was on board one of the last flights that were permitted to carry travellers from China through to Singapore. The TLDR version: I’m finally home in Australia, but I very nearly didn’t make it. The full miracle story of how I managed to leave China is now on my Stories/under my 🦠 #CoronaVirus highlight. If you’re travelling in these times, please, please take care. For those who are staying in China, 注意安全 and 加油!
Spent the eve of 01/01 sprawled out in bed, with my nose deep in my favourite glass of red and penning some final thoughts for the year. Through my lines of scribble, I found that the root of all my failures were fear and self-doubt. And honestly, this is okay, the biggest lesson of 2019 was that I needed to make peace with myself; these feelings come in waves, they are common, but they are not forever. Awareness is important and trusting yourself to not let your feelings cripple your goals is vital. Time to get back to work, to learn, and to create. Thankful for the chance to do it all over again, with more tenacity, grit and self love than ever before.
“The person you think of when you stand in front of the ocean. That’s the person you’re in love with.” Always 🌊
Did you even Singapore if you didn’t stop to admire this fountain? 💎
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