It’s been a super busy month with lots of things in the pipeline which is super exciting for next AW26. 

I’ve hot footed it to Ireland to work on a super exciting collab, held a zillion zooms and google meets with all sorts of exciting opportunities across the pond and I think 2026 is shaping up to look like an incredible year. 

At the very same time all our AW2025 collection is beginning to land in our warehouses and it’s exciting to see what we planned almost a year back! Think the coolest most snuggliest chairs on the planet, incredible botanicals (we’ve gone super wild) and textiles that literally take cushions and throws to a whole other level. Everything will land on site between August and September. I can't wait to show you.

Here comes Summer!

The weather has been literally incredible and with so much going on I wanted to spend as much time as I could in the garden so I’ve taken a no cook or super easy approach to food of late. Stylish assembly with some choice quality ingrediants like cold cuts charcuterie, salads and some lovely cheeses is the name of the game. With beautiful tableware, a few portable lamps eating alfresco has never been so stylish.

Our Medina coffee tables are also made for outside so I’ve elevated the terrace and upgraded it big time by having this coffee table inside and out (super luxe)! Couldn’t be happier with the result, I think even when it's freezing I’ll want to hang out here.

Fancy creating a sanctuary at home? Me too. The room opposite my studio is like a second living room which doesn’t really get used and quite frankly hasn’t felt like a space I’ve wanted to chill out in. So it's going through a mini transformation. We’ve just bought a plaster fireplace to frame the chimney breast and I am changing up the furniture, adding a bit more art and swapping things around.

I don’t know about you but I always need a starting off point, so I whizzed to the store, grabbed a load of cushions, huge vase and some botanicals and this will be my inspiration in which I will build around. Stay tuned, I'll share the results soon.

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I love Pizza and I'm lucky enough to have some of the most fabulous pizza restaurants in my hood, but sometimes I just love to whizz up my own and this super healthy number by Donna Hay ticks all the boxes.

A couple of tips I've picked up are:

- It’s best if you don’t add too much of the broccoli stem to this dough. A floret with roughly 6–8cm (3 in) of stem is great. Adding extra can make the dough watery.

- You can swap half, or all, of the broccoli for cauliflower if you prefer. Again, just don’t use too much of the stem. 

INGREDIENTS:

Makes 1 quantity
600G Broccoli Florets (about 2 heads), roughly chopped (see above tips)
¾ cup (90g) Almond Meal (ground almonds)
½ cup (25g) Finely Grated Parmesan
3 Eggs
Sea Salt & Cracked Black Pepper 

METHOD:
Preheat oven to 200°C (400°F)

In small batches, place the broccoli in a food processor and process until finely chopped.Transfer to a large bowl. Add the almond meal, parmesan, eggs, salt and pepper to the broccoli and mix well to combine. 

Roll out to required thickness and pop on an oven tray with non-stick baking paper. Bake for 20 minutes or until firm and slightly golden.

Add your fave toppings, Drizzle with a little oil. Return to the oven and bake for a further 20 minutes or until golden.

I serve mine with smoked burrata on a pesto base with toms and basil! Yummers.Enjoy.

INGREDIENTS:

Serves 4

A small bunch of lovage (or a mixture of parsley and celery leaves

4 tbsp extra-virgin olive oil

Sea salt and black pepper

6 courgettes (I use a mixture of yellow and green)

METHOD:

1 Make the lovage oil

First, make the lovage oil. Fill a bowl with boiling water. Plunge the lovage into it, scoop out immediately and immerse in a bowl of cold water to cool. Then pat dry with kitchen paper. This keeps the lovage green.Put the lovage in a food processor or blender, add the extra-virgin olive oil and a small pinch of salt, then blend until really smooth. Sieve the oil to get rid of any big bits of herb, then transfer to a jar and set aside.

2 Heat your barbecue (or griddle pan)

Next, heat your barbecue (or griddle pan) until it’s smoking hot. While it heats up, cut your courgettes – bigger ones into rounds and smaller ones into long slices. Once the griddle is hot, char your courgettes on both sides until nicely charred and softened a little in the middle.

3 Serve on a platter

(we love the Saluda Oval Platter)

Serve the charred courgettes on a platter next to the burrata torn open, finished with a good pinch of sea salt and a grinding of black pepper, and a good drizzle of the lovage oil.

METHOD:

Prep time: 10 min

Cooking time: 30 min

Step 1 Preheat the oven to 200°C fan/Gas 6. Peel and chop the carrots into angled 4cm pieces. Lightly crush 4 garlic cloves in their skins. Pop the carrots and garlic in a roasting tray with the juice from half the lemon, 2 tbsp olive oil, the harissa and all the spices. Season generously and mix well. Roast for 25-30 mins, turning at the halfway point, until completely tender.

Step 2 Meanwhile, if you want to make the green garnish, put the carrot tops and parsley into a pestle and mortar with a pinch of salt and smash it into a paste. Add the almonds and smash them in too, before adding enough olive oil to give you a pesto-like consistency. Season with salt to taste.

Step 3 When the carrots are ready, pick out the garlic skins, leaving the sweet soft flesh in the tray. Pop the carrots and garlic into a food processor along with the ¾ of the chickpeas (plus the cooking liquid from the jar), the tahini and 1 tablespoon of olive oil. Season lightly with salt and blend until smooth. You might want to add a dash of boiling water until you get your preferred consistency.

Step 4 Taste and tweak the flavour with more salt and lemon juice to your liking – be bold and trust your tastebuds!

Step 5 Throw the remaining chickpeas into the used roasting tray and mix them around so that they pick up the last of the spices and oil.

Step 6 To serve, spoon the hummus into a shallow bowl and garnish with the chickpeas and swirls of the green carrot-top garnish, if using.