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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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oven-roasted cherries, a lavish schmear of cream c

oven-roasted cherries, a lavish schmear of cream cheese + a featherlight dusting of black pepper on toasted sourdough ✨ so good. for the cherries, I simply halved & pitted a good handful of them, then crushed another few in my hands over top to release their juices (ate the remaining juicy pulp straight from my purple-stained fingers — pardon the fingernails). then, to intensify their aroma, I roasted the cherries at 200°C for 20ish minutes before crushing a few more cherries over top, for an extra fresh layer of juicy cherry flavour 🍒⁣

fresh produce worth waiting all year for 🙂‍↕️💛 the

fresh produce worth waiting all year for 🙂‍↕️💛 there’s just so much diversity available at this beautiful + bountiful time of year!! wonderful, flavoursome things like shelling beans still in their pods⁣, currants and gooseberries in nearly every colour⁣, assorted summer squashes and their delicious delicate blossoms⁣, tomatoes of every shape and size⁣, eggplant⁣s with stripes and without, plump little ground cherries (aka physalis⁣), thin round string beans and long flat helda / romano beans⁣, all sorts of different varieties of plum — cherries, melons, grapes and more⁣
⁣
simply feeling very grateful for farmers, market gardeners, and food workers everywhere 🫶✨🥹⁣
🍒🍅🍑🌽🥒🫑🫐🍇🍆🌈⁣

consider this post a toast to great (grate) summer

consider this post a toast to great (grate) summer tomatoes! ♥️🍅♥️

a lovely, easy pink panzanella (summer simplicity

a lovely, easy pink panzanella (summer simplicity at its best!) 💗 nothing new here except that instead of quick-pickling my red onion just before assembly, I opted for a more vivid colour, crisper texture, and mellower flavour by planning ahead and leaving my sliced red onion to marinate in salted vinegar in the refrigerator overnight — if you choose to follow my lead, I promise your onion’s newfound beauty (and taste!) will be well worth the wait. once ready to make your salad, simply combine a few pickled onion slivers with freshly cut tomatoes, sliced cucumber, torn basil, and the usual evoo, sea salt + just-cracked black pepper combo, then toss a few cubes of stale bread through the seasoned onion vinegar so as to get some delicious pink-hued croutons. all that’s left to do then is assemble and enjoy! truly a great way to use up day-old bread, all while making the most of the season’s best fresh ingredients. all in all, an absolute delight 🥹✨

consider this an invitation to cook your peaches!

consider this an invitation to cook your peaches! especially if you’ve got lots and can’t wait for the one(s) you’ve been eyeing to ripen just so! choose a firm yellow peach, slice it into segments, then fry it on medium-low heat in a big pat of unsalted butter until each piece achieves a deep golden hue, its flesh gently surrendering to the tender poke of a knife’s tip — serve with thick cool yogurt, on toast or alone in a bowl, and let your mood (+ your kitchen’s contents) guide you as to how adventurous or conservative you’d like to be with your choice of sweet and/or savoury toppings (had I had some honey, thyme, or lavender when I made this, I may have snuck some into the pan along with the sizzling peaches; however, when in doubt, never underestimate the power of good ol’ evoo, salt & pepper 🙂‍↕️🍑🍯🍞🧈✨

samphire & apricots, burrata + basil (along with a

samphire & apricots, burrata + basil (along with a few other summery ingredients) all leisurely prepared and assembled with lots of love, care & attention 😌✨🍑

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