Roasted Cauliflower & Herb Salad

April 20, 2017

There is something to the austerity of winter that makes the bounty of spring feel indulgent. With its relentless cold dark days, heavy wet snow and endless parade of root vegetables, those first few bright green things of spring seem positively fanciful. Vivid colors abound, curls, tendrils, feathery tips, sweet delicate flavors spring, unsurprisingly, is very bewitching indeed.

We put the screens in the windows and doors at the farm the other day. A simple gesture, albeit not a simple task, signaling a time of year when days are spent with the windows flung open and the cool (often still downright chilly) clean air rushes through the house; working its way into all the corners and blowing out the last cobwebs of winter. continue reading

Toasted Molasses and Ginger Loaf Cake

April 6, 2017

On a particularly early morning, I found myself sitting in one of London’s  east end restaurants working through details of a fast approaching and fairly high pressure event. I must have been the only person in the restaurant at that time and I distinctly remember waiting outside in the drizzle for someone to unlocked the door and let me inside. This particular space is one with the most inspired light even on this misty wooly grey morning and I took a few minutes to admire it as it fell softly over the backs of minimalist birch chairs and polished concrete floors. Being so early, the space was just a hair shy of warm, the ovens having only just begun their day’s labor and coldness from the night before still hanging around ankle level. A familiar conversation ensued soon after and I ordered a cup of black coffee – it felt perfectly austere given my surroundings and I imagined it would also be hottest thing on their early morning menu. continue reading

2017 Martha’s Vineyard Workshop

March 25, 2017

Join us in the land amid the streams for three days of exploration, creativity, photography and learning on the island of Martha’s Vineyard.
This May (19th – 21st) cookbook author, food52 contributor and island resident Sarah Waldman and I will be hosting an intimate workshop in the charming island village of Chilmark. Known for its rolling hills, breathtaking water views and rural charm, it is home to some of the island’s most beautiful and bountiful working farms and food stories.
Our home base for two nights will be one of the island’s simple but quintessential shingled, white trimmed farmhouses. With bucolic views out over fields, a little brackish pond and the wild Atlantic, it will afford the perfect position for daily expeditions. We will travel to a historic harbor-side fishing village, nearby farm stands, cheesemaker, flower farm, charming in-town restaurant and beautiful beaches. continue reading

warming teas made from scratch

March 2, 2017

Some of my earliest memories are sitting with my mum, gram and aunt drinking tea; always bag in, never sugar possibly a splash of milk. There wasn’t anything fancy or particularly ceremonial about it, no sliver tea pots or cups and saucers and certainly not a crustless sandwich in sight, but still it always felt exceptional. The four of us together in one of our kitchens chatting and thumbing through recipes and design magazines with steaming hot cups of tea in hand. Overtime, these tea filled afternoons together have become a ritual; our ritual.  continue reading

Valentines Caramelized Goats Cheese Cheesecake Tartlets

February 13, 2017

I subscribe to love.

I subscribe to love with all its swiftness, fleet-of-foot, deep roots, finely feathered wings, quiet gentle tenderness, wild abandon, respectful, transcendent and humble persistence. I suppose I would say that what I really subscribe to is not love but more the spirit of love, its genuineness and possibility. When I stop to think about it,  I am gobsmacked at the very many ways love is able to manifest and delighted by the differences in the kinds of loves we encounter. So I think its a wonderful idea to pause for a moment and celebrate the loves, in all their vast and varied qualities in your life.

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Baked St. Alban’s Cheese with Candied Satsuma Peel

December 30, 2016

Before the night is out many a cheerful glass of champagne will be raised to toast the arrival of the new year and fondly send off the year just past.

I love this global celebration of time. This night dedicated to reflection and optimism. Stripping away the arbitrary pressure of resolutions, there seems something very special indeed about a night where a ripple of optimism makes its way around the globe. Behind the bubbles, the sparkles and tinsel is the brightness of positivism, the buoyancy of happiness. However, Its not just about the exhilaration of  looking to the year ahead, but also about finding the silver linings in the year we have just finished. In a world that constantly encourages us to reach ahead, to move forward with an ever fervered pace, I can’t help but relish the moments to glance back. To turn around to see, in plain view, the path the year has cut sprawling out behind me, twisting and winding to me to the exact spot I’m standing when the hands point to twelve. continue reading

Baked Oysters with a Black Pepper Cognac Mignonette & a WolfGourmet giveaway

December 21, 2016


It seems that many of my holiday traditions are wrapped up in the places from which my family hail, going back generations and to all manner of countries. Traditions and foods transplanted from our great and great-great grandparents. Though I would expect some sticky points in the translations have occurred over the years, in general, my holidays rely largely on the flavours of elsewhere.

This year,I wanted to add something to our holiday table and traditions which celebrated where we are right now; in this moment, season and of this place. Oysters are of course all about provience, about the place from which they hail. Luckily these chilly east coast waters produce some lovely varieties.  Even with just a few miles between them, oysters have the ability to taste different and distinct from their neighbors. This partially explains my great affinity for them, the other being that they are simply delicious. With winter’s short days and plummeting temperatures the waters have turned truly frigid, making it the perfect time for plump New England oysters. continue reading

2017 Rhode Island Photography Workshop

December 8, 2016

Join us in Paradise! A three-day photography and styling workshop in Paradise Valley, Rhode Island with Betty Liu and me!

This January (20th – 22nd) we will call a beautiful  home. With sweeping ocean views and picturesque fields as our background we will nurture the creative spirit and delve into the photographic and creative process.

Tucked away in the beautifully updated Paradise Farmhouse at Norman Bird Sanctuary, we will exploring the art (and mechanics!) of photography and styling. You will learn how to and create, shoot & style food and still life scenes. We will discuss the use of natural light, camera mechanics, prop selection and scene creation continue reading

every day dressings for winter


Balance; both the idea of it and what it actually means in practice has been rolling through my thoughts recently. Like a stone with rough pocked edges, my mind seems wanton to tumble and turn balance into something smooth and polished; digestible, achievable.  continue reading