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creamy chanterelle & broccoli tagliatelle
a rhubarb (and strawberry) macadamia nut cookie
a crispy chickpea caesar
beetroot sauce (for grains, salads & pasta)
on eating with the seasons

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a golden spiced apple galette 😌💛 cinnamon-scented,

a golden spiced apple galette 😌💛 cinnamon-scented, vanilla-speckled + butter-basted — a little ordinary luxury savoured slowly at sunset, still warm, with a cool scoop of ice cream for extra comfort & delight ✨

brown butter sage fried eggs + crispy capers! perf

brown butter sage fried eggs + crispy capers! perfect for a gloomy early autumn (or late spring!) morning — or any day that requires a little bit of extra comfort, really 🌥️🫶⁣
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melt some butter in a pan, then add in fresh sage leaves and leave to fry until they stop sizzling (throw some capers in too, if you’d like). remove the sage and optional capers from the pan, then transfer them to a plate lined with paper towel so as to absorb any excess fat. once the butter in the pan has gone nutty brown, top it up generously with olive oil to stop it from burning and turn the heat up. when the fat is shimmering hot, crack in your eggs (careful, things’ll crackle and pop!). cook until the edges are crisp and lacy, basting the whites with fat to cook them quickly, all while avoiding the yolks if you want those to stay nice and runny. grab some toast (no need for butter), top with a fried egg or two, then garnish with fried sage leaves and crispy capers & season to taste. truly a satisfying balm for the soul 😌💛

it’s a cosy porridge kind of day 🍂☁️ perfect for a

it’s a cosy porridge kind of day 🍂☁️ perfect for a creamy, vanilla-speckled + cardamom-scented rice porridge, topped with glossy bilberries & warm chopped pistachios 😌💖 swipe for a trick to open nearly-impossible-to-open pistachios (pardon the berry stained fingertips), and read on for the recipe below! ↡⁣
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*serves 4⁣⁣⁣⁣⁣⁣⁣
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ingredients⁣
• 400mL water⁣⁣⁣⁣⁣⁣⁣
• 200mL short-grain rice⁣⁣⁣⁣⁣⁣⁣
• 1/4 tsp salt⁣⁣⁣⁣⁣⁣⁣
• 1 Tbsp vanilla extract or vanilla sugar⁣⁣⁣⁣ (or 1 tsp ground vanilla/ vanilla seeds)⁣⁣⁣
• 2 tsp ground cardamom⁣⁣⁣⁣
• 700mL whole milk⁣⁣⁣⁣⁣⁣⁣
• fruit (fresh or frozen) + nuts and/or seeds for serving⁣⁣⁣
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method⁣
1) bring water to a boil, then add rice with salt and vanilla.⁣
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2) let simmer on medium heat until the rice has nearly absorbed all the water, about 10 mins.⁣⁣⁣⁣⁣⁣
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3) next, pour in 600mL of milk, sprinkle in the cardamom, then cover with a lid and turn the heat down to low. let cook 40-45 mins, stirring occasionally.⁣⁣⁣⁣⁣⁣
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4) while the rice cooks, stew some chopped or whole fruit on low heat, along with a splash of water, until they soften and sweeten into a jammy compote (you can also add jam here for an extra glossy result). roughly chop some nuts and/or seeds as well — toast them if you like — then set them aside.⁣⁣⁣⁣
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5) to finish, stir through the rest of the milk and serve hot. ⁣let people top their own porridge with as much fruit compote and chopped nuts as they’d like!

eating well in early fall 😌 (+ golden hues, cosy k

eating well in early fall 😌 (+ golden hues, cosy knits, and just generally basking in the familiar comforts of the season) 🌞🍂🌻 ⁣simple little ordinary moments that bring so much joy! 🥹💛

‘tis the season for making cinnamon date butter, s

‘tis the season for making cinnamon date butter, slathering it generously over a fresh slice of homemade fig, walnut & sesame sourdough bread one day — then letting it slowly melt + pool fragrantly over a hot bowl of fig, plum & blackberry porridge the next 😌 recipes in the newsletter archive!

these in-season ingredients are just as golden as

these in-season ingredients are just as golden as the september sun 🌽☀️! corn, girolles, ground cherries + a cheeky ball of burrata 😌🫶

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