Welcome to the Good Life: Creativity Tastes Like Love
Serving up serious flavour, how home cook curiosity and professional culinary expertise collide (beautifully!) in our kitchen. Plus sartorial strip downs and the joy in letting the current take you.
Edition #15
On Our Table & On The Radar
The Way We Cook
For me, it's about both the cooking and eating experience. I enjoy prepping each vegetable – the vibrant reveal of a just-baked beetroot, the satisfying rhythm of slicing mushrooms, and the unexpected surprise you find when you split a Japanese pumpkin.
Plus, there was that thrown-together Lemon, Pistachio & left-over Ricotta cake that became a bit of a sensation.
I'm excited to share a little peek into these creations with you.
Set the Table
This vegetable layered lasagne takes time to make and that’s a good thing.
That was exactly what I needed on Monday – a chance to get busy, sink my teeth into something and create.
It's bursting with colourful vegetables, and thanks to James's cooking expertise, every layer is packed full of flavour. Each vegetable sings on its own, but together? It's a show-stopping dish you’ll love.
James's philosophy in a nutshell: "I've never worked a day in my life, as far as I'm concerned. And I do it because it's all I'm about."
On The Radar
Here’s where I usually send you galavanting around Sydney to places we want to try ourselves but haven’t been yet. This week we’re stumped. Instead, get yourself to your local Green Grocer and buy a Japanese Pumpkin. So versatile. So delicious. Read on for recipes.
But first.
Take Notes on Modern Hospitality
Warm Hospitality is
Having a customised playlist for every friend that gets in the car like Leni does - that's what warm hospitality looks like. It's personal. It's thoughtful. It say’s I know what you’re into let’s drive.
Generous hospitality
The fruit monger who handed me a bottle of water without asking - that's generous hospitality. Simple, immediate, small but impactful. It's the arrival drink - it has power - even if it’s water.
Wardrobe sharing. Leni and her mates swapping clothes. Living with open doors, open wardrobes, open hearts. Lovely.
Spotlight On: Funny and Sporty
Who to Follow This Week:
@kathbum (TikTok): Katherine Ryan. Her take on the rich women-in-space backlash is brilliant. As she so perfectly put it: “……….Feminism is women also doing stupid shit and wasting money…..women being bastards as well…… going into space on some billion dollar cock rocket for a commercial break”………. Exactly. Follow for the sharpest wit.
@jcubedhax (Twitter): Coach Jackie J. Finally, someone whose sports commentary focuses solely on women's sport. Thank god for @jcubedhax. A must-follow and watch.
Emotional Joy & Food Gifts
This food gift wave? It's happening. And it's gloriously un-styled & thankfully unfiltered.
YaYa's home made greek biscuit stacked on a plastic tray. Suzy's date balls, Leni-specific, crafted just for her (and vanished accordingly). Then a box of Lebanese sweets, unwanted but clearly, someone knew exactly where to send these – individually wrapped hits of our faves – pistachio, walnut, or date – what a treat.
And yeah, I'm here for it, just so you know.
Thinking of a little drop-and-run deliciousness right now, leaning into that healthy-ish sweet hit someone might crave? Here are a few ideas:
DIY Drop-Off Delights For Friends
Date balls like Suzy made (a healthy-ish win for a thoughtful gesture) unless you add a crushed Violet Crumble in the mix. It’s good.
My Carrot Cake – Felis is still talking about it. Find the recipe here for the curious & kind.
If Buying is Your Vibe:
Baker Bleu Hot Cross Buns Sour Cherry & Dark Chocolate - brave that early morning queue or pre-order for pick up. That’s love. Be quick.
Salty Hair and Full Heart
Tuesday 6:30am
Conditions: Dark Skies & Light Rain | High Tide | Warm Water | Easterly Wind: Chop & Swell
Waking up though with half a tank.
Flat water is my aquatic lullaby – my mind wanders, too much. Chop & swell, though? That's where my brain finally shuts up, especially when mother nature is turning it on. Let’s go, dive in - present moment: unlocked.
“We do flavours not favours”
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