FROM TEARS TO CHEERS, A PARTY SAVING SPRITZ & THE POWER OF HOSPITALITY
How generous hospitality and one well-timed drink made all the difference plus the recipe to a great dish and your new favourite Spritz.
In September, James and I found our way to the heart of Chianti where a chance discovery in Panzano square led us to a drink that has become our favourite. Sitting in the courtyard of Enoteca Baldi we struck up a conversation with a Danish family and they introduced us to the Contratto Spritz, a vibrant, refreshing twist on the classics that we knew so well.
With its sweet tangerine notes, hints of herbal sage, and a whisper of mild licorice, it was delicious and we were hooked. We searched for the bottle throughout our travels in Italy, but with no luck - only to find it back home in Annandale you might be able to find Contratto here
No Perfect Arrival Required
Armed with Contratto, Prosecco & nibbles (recipe to follow), we were excited to share our new discovery with our foodie friends at their place. But by the time we arrived at the front door, my bad day had unravelled in the car on the way. I sat in the passenger seat, crying, balancing the dip in both hands trying not to spill it on my favourite trousers. I felt awful, bringing all the wrong energy and bad vibes to someone else’s home.
I had to shake this off. I turned the car around, went home, hugged Jack & Doza and started again. When I finally arrived, an hour late I wasn’t my best self, but what met me there changed everything. A text from Carla landed-
“I’ll take you late, early, sad, happy, hot, cold”
This simple message warms my heart.
We’re not always going to show up at our best, but being welcomed as you are is what really matters. I love you Carla x
Whipped Tahini with Ezma Salata - imagine how slippery this was to hold & Contratto Spritz - Recipe to follow
When Food Becomes the Bridge: Connecting Hearts and Homes
Cooking and sharing meals is creating a stir and not just in the kitchen. It’s become a movement, a magnet for connection, and an irresistible force pulling people together in ways no one could have predicted.
Take this past week, for instance. James has been collaborating with two brothers on a project, and their shared passion for food and hospitality has brought an ever-growing circle of people together. We were invited to their family home for dinner, where their mum had spent the day preparing a meal for all of us. James often refers to her as the heart and soul of her family’s hospitality, and it’s easy to see why. We admire her genuine passion for cooking - she’s the real deal, serving up love and tradition on a plate.
As we all sat around their dining table chatting, sharing food & laughing together I thought about how much joy she must have felt, seeing her home filled with the people she loves and new friends.
We shared melt-in-your-mouth Yemista (sweet, minty, and meaty stuffed onions), creamy Skordalia and Taramasalata, lamb chops baked over potatoes that soaked up all the rich, meaty flavours, Horta is made using wild greens, tonight we ate beetroot leaves drizzled in olive oil and lemon - she doesn’t waste anything and for dessert, a heavenly Milk Pie with its silky custard & filo pastry crust drizzled in a syrup of honey, lemon & maybe a touch of cinnamon. Every dish was a celebration of flavour, care, and tradition. We were happy.
Even our daughter Leni couldn’t resist the pull. Never one to miss a good meal, she invited herself to dinner. And, of course, she was welcomed with open arms. That’s the beauty of food and hospitality, it’s always about more. More chairs around the table. More hands passing plates. More laughter, more stories, and, inevitably, more friends.
Food has this rare and wonderful power, it doesn’t just nourish us it connects us. It breaks down barriers, sparks conversations, and turns strangers into friends.
That’s the joy of hospitality.
So here’s to cooking, to connecting, and to the ripple effects we can’t always see. What starts as a simple meal can grow into something greater, something that feeds not just the body, but the soul.
As Christine Manfield, my first chef crush, once said, “People should not be afraid of food or cooking. It’s an act of offering, and it sustains the soul; it is an act of generosity and comes from the heart. It doesn’t matter who you’re cooking for - just relax and get on with it.”
I’ll cheers to that.
Express Yourself - From the Kitchen to Your Closet
This year, I’ve swapped a physical challenge for a more creative one - the #75DayStyleChallenge created by fashion writer Mandy Lee (@oldloserinbrooklyn) find Mandy on Tik Tok
It’s simple - get dressed and document 75 days of outfits.
My goals are simple:
No new purchases - shop your wardrobe instead
Get creative with what I already own - find new ways to wear things
Dress better and more thoughtfully
It’s become a daily practice, a way to approach getting dressed with intention and some criticism, getting creative and taking time to get dressed, track what works and what I wear the most.
I’m keeping it simple by snapping photos on my iPhone, standing in the same place and the same pose, hold your finger on the image of you, hit copy & and paste into your Apple Notes. This will be interesting.
Starting the #75hardstylechalleng These JW Anderson crystal embellished mules have been my daily go to, they are easy to wear and add a good friction to every outfit. I like that.
Recipe
WHIPPED TAHINI & EZME SALATA
If you’ve ever been to Turkey chances are you’ve eaten Ezme Salata, a dish bursting with vibrant flavours and a spicy kick. When served over whipped, fluffy tahini, it transforms into something even better and can be used with fish, meat or vegetable dishes. We enjoyed it with chunks of baguette, but you can also serve it with crudités or pita for a delicious dip.
Ingredients:
Tahini - start with the best Tahini Kalajieh we buy ours in Earlwood shop here
1 cup tahini - make sure you stir the jar really well
1 cup cold water
1/4 cup of lemon juice
1-2 cloves of garlic
Place the tahini, garlic & lemon juice into the blender until just combined. Then with the blender on, drizzle the cold water through the top until the tahini becomes pale and thickened.
Transfer to an airtight container and refrigerate. Serve at room temperature - so easy.
To make the Ezme Salata
We love this recipe by Adam Liaw we added a pinch of Sumac & 2 tablespoons of pomegranate molasses to spunk it up a little bit.
“I DONT LIKE IT, I LOVE IT”
Whenever James says this I have a moment of urgh like he hates it and then just as quickly a lift of joy when he says he loves it, its like a little emotional micro-second roller coaster ride and makes me smile.
Contratto Spritz 60ml Contratto in a glass of ice, top with Prosecco & dash of Soda, slice of orange and there you go. Enjoy
