One ingredient our fridge is never without is a jar of fresh miso paste. I like to think of it as the 'Asian Cup-of-Soup' as you simply scoop out a tablespoon, add hot water and stir for an instant savoury bowl of nourishment. When we are famished though and reluctant to venture out into Sydney's winter for a store foraged dinner we make our Emergency Miso Soup. This recipe is more of an easy assemblage of ingredients we can usually find in our kitchen - all cooked simply and arranged in and around a bowl of steaming hot miso broth.
Enjoying this campfire classic stuffed with the spicy cheesiness of our poor man's jalapeño poppers will warm you from the inside out whilst you return to the serious business of poking campfire embers as the night closes around you.
Snacking during the Japanese cherry blossom season brings with it a pink menu of sakura themed offerings. Caught up by the festivity of the moment we curiously bought a jar of preserved cherry blossoms. We found these sweet and salty buds act as umami explosions through the pillowy neutral tasting rice of this onigiri recipe, making it the perfect snack for adventuring, to sustain you through an afternoon of work or to make life a little more delicious.
Our usual camping dinner is a minimal affair: good sourdough bread, cheese, cherry tomatoes, butter and a bottle of wine. These ingredients are perfect as a cold dinner spread or if a warmer meal is needed they can be combined into the simplest of toastie recipes and cooked over an open fire, camp stove or in the case of very bad weather a camp kitchen.
Deciding that eating fresh saltbush on its own was not delightfully palatable we foraged a nice bunch to take home with us - to turn this part of our outback adventure into a flavourful dukkah to sprinkle over our own studio lunch plates.
Of all the perils of making ceramics, maintaining our various need for a snack to accompany our morning tea would have to be one of the more serious.
Summer seems to temper our tastebuds for a crunchier start to the mornings with granola rotated onto our breakfast schedule. This Macadamia and Wattleseed recipe was inspired by the wattles that that colour our morning walks to the studio.
Protoastination. This happens each morning as we arrive at the studio. Coffee is brewed and toast made, one piece each, as we prolong the start to a day's work.
This Lamington Granola eats sort of like a wholesome adult CocoPops, only without the goofy marketing monkey though chances are other little monkeys may like this granola too; eaten on Saturday mornings in pyjamas while watching cartoons.
Camping in the cooler months of the year can be challenging. However as with all adventures, if your day starts with the best breakfast possible all vibes gain a positive bias.
This is one of those warm cups of comfort; a hug in a cup when you are alone and there is no one to wrap you up warm.
I hate chokos. And chokos, like all Australiana type things are trending right now.
If I could eat a planet this is what its sludge would taste like.
This recipe encompasses my favourite things; avocado, no cooking instead: super speedy assembling and the econess of not even having to wash up a bowl. The avocado is the bowl. Genius.
This is our classic quinoa porridge; perfect for a cold winter's morning, either hiking the Alps or enjoyed in a cosy city apartment.
I constantly ask myself what the fulfilment in this business is? Am I here to make a constant stream of caffeine for the masses, or is there a slightly deeper meaning to my job?
When this Forest Floor Brownie is enjoyed with the The Black Forest coffee's flavour notes of berries, cherries and chocolate, the bitter earthiness of the raw cacao combined with the sweetness of the dates will leave your tastebuds in an enchanted mess
This sour, bitter, creamy and sweet combination is one of the best and is the perfect light-weight and non-soggy lunch to take on hikes and the occasional picnic in the woods.