Kitchen Projects

It never feels good to write this newsletter… And I know, I know, you guys have access to your own calendars, but still, somehow, I feel like a canary in a coal mine. Summer isn’t capital ‘O’ Over… yet, but the swan is singing, and September is nearly upon us. As the seasons change, the best thing we can do is throw our favourites a big old leaving do. How better to honour our most loved ingredients than to make something truly delicious with them? It’s what they would have wanted, right?

Do you guys know about the famous plum torte from the New York Times? The recipe for a simple butter cake loaded with plums by Marian Burros (who sadly passed last year) was so popular that the paper published it every year from 1983 to 1989. When 1990 came around - A NEW DECADE, after all- the editors must have really thought it was time for a fresh st…

Hello and welcome to today’s edition of KP+! I’m so happy that you’re here. While I recapped everything we made and ate at Sobremesa, the cooking retreat I help host in Málaga, in the main newsletter, I’m happy to share recipes for a few more delicious things we served. First, a simple recipe that will go with everything from cake to panna cotta: Grille…

Earlier this week I arrived back from Spain, fresh from hosting our third edition of Sobremesa (insta here), the food and cooking retreat at Rancho del Inglés, tucked into the foothills of Málaga. Along with Milli Taylor, Bec Vrana Dickinson, Jordon Ezra King and the inimitable Gitai, we hosted 23 guests from across the world. It was five days of cooking, discovering, eating and even a bit of dancing.

I’m writing to you today from Rancho Del Ingles, in the midst of our third edition of Sobremesa, the culinary and food retreat set in the foothills of Málaga, along with Milli Taylor, Jordon King, Gitai Fisher and Bec Dickinson. As I write this, Chef Paco (the resident head chef at Rancho) is cooking a huge paella as our guests enjoy drinks by the fountain.

Hello and welcome to today’s edition of KP+. Thank you so much for being here. I’m very excited to hand you right back over to Octavia Lamb for her continuing odyssey into white chocolate with a very delicious and squidgy white chocolate and berry tres leches, what more could we want of a summer pud? Over to Octavia

Hello, Welcome to today’s edition of Kitchen Projects. Thank you so much for being here. Today, our chocolate columnist Octavia Lamb (is back to ask (and answer) a brand new question about the ingredient so many people love to hate: White Chocolate. This time she asks (and tells us) if we can bake with chocolate… and if yes… should we?! Octavia rounds off this newsletter with a delicious White Chocolate, Coconut & Ricotta Cake to show us how it is done.

What’s in a name? People often ask me where I get my inspiration from. Of course, there are books - oh so many good books!, eating out, travel, memory and all those good things. But the truth is, sometimes a combination of words pops into your head that just sounds good. Sour Cherry Cream Pie with cloud cream topping Ed Ruscha is a contemporary American artist who is known for his ‘Word Paintings’.

Hello and welcome to today’s edition of KP+. It’s so lovely to have you hear. I’m so excited to hand you right over to Bronwen and the continuation of her advetures into Pineapple Upside Down Cake; If you haven’t already see the main newsletter today, head over there now, and then come back here to see what happens when you try and cross a pineapple wit…

Hello, Welcome to today’s edition of Kitchen Projects. Thank you so much for being here. Today, I’m so thrilled to welcome Bronwen Wyatt back to the newsletter. ICYMI, Bronwen has been regularly delighting us all with her delves into the American Baking Canon. Previously, this has included Strawberry Shortcake, Peach Cobbler and Coffee Cake to name just a few, and today? It’s all about Pineapple Upside Down Cake.