Almost one whole year of AROUND THE TABLE! Thank you for your support and for cooking along! Currently working on another book which always makes me feel a little nostalgic for the one just published! For me, Sunday is a beautiful day of cooking with no time pressures or busyness! What are you cooking today? 📸 @armellehabib Styling @karinajduncan

SPICED PUMPKIN CAKE WITH LEMON GLAZE!!! An old recipe from my blog which a lot of people loved so I’m bringing it back!!! It’s such a great cake to make this time of the year and all you need is a bowl and a whisk ! Full recipe below! Makes one 23 cm loaf Roast Pumpkin 350g pumpkin, cut into 2cm pieces 1tsp ground cinnamon 1-2tbsp extra virgin olive oil Cake batter 180g brown sugar 2 eggs 1tsp vanilla extract or seeds scraped from 1 vanilla pod 150ml extra virgin olive oil, plus extra for drizzling 250g self raising flour 1/2 tsp ground cinnamon 1/2 tsp ground allspice  1/4 tsp freshly ground nutmeg Lemon glaze 100g icing sugar, sifted juice of 1/2- 1 lemon thyme sprigs, to serve Preheat oven to 180C. Arrange the pumpkin on a baking tray and sprinkle over the cinnamon and drizzle over the extra virgin olive oil. Use your hands to coat the pumpkin well. Roast for 30-35 minutes or until tender and coloured. Set aside to cool then mash by hand or blitz in food processor until smooth.  Meanwhile, grease line a 23 cm loaf pan and set aside. In a large bowl, whisk the brown sugar, eggs and vanilla until combined and thick. Pour in the extra virgin olive oil and whisk to combine. Stir in the cooled pureed pumpkin. Sieve over the flour and spices and gently stir until everything is incorporated.  Pour into the loaf pan and bake in the preheated oven for 45-50 minutes or until a skewer inserted comes out clean. Cool briefly in the tin then turn onto a rack to complete cooling.  For the icing, whisk the icing sugar with enough lemon juice to create a thick but pourable consistency. Pour over the cake, top with thyme leaves and allow to set.

It’s Soup Season! And I want to share with you one of the most beautiful soups to make in early winter. It’s my roasted pumpkin, mascarpone and sage soup. Made all the more special with 2023 First Harvest Extra Virgin Olive Oil from @cobramestate which I want to drizzle on EVERYTHING. Starting with this soup and grilled bread. It’s the simple things!  Roast pumpkin, sage and mascarpone soup     Serves 4-6     80ml 2023 First Harvest Cobram Estate Extra Virgin Olive Oil, plus extra to serve 2 kg pumpkin, cut into large chunks Sea salt and pepper, to taste 1 onion, roughly chopped 2 carrots, roughly chopped 2 cloves garlic, roughly chopped Small handful of sage leaves 1 litre light chicken stock ¼ tsp grated nutmeg Mascarpone, to serve Grated parmigiano reggiano, to serve Grilled bread, to serve   Preheat the oven to 180C. Line a tray with baking paper. Arrange the pumpkin onto the tray and drizzle with 2 tablespoons of the extra virgin olive oil. Season with salt and pepper and roast for 1 hour, turning the pumpkin over halfway, or until cooked through and beginning to caramelize. Scoop out the flesh, discarding the skin, and set aside.   Meanwhile, in a large saucepan, warm the remaining 2 tablespoons of extra virgin olive oil over a medium heat and add the onion, carrots, garlic, two sage leaves and a good pinch of salt. Cook for 15-20 minutes or until the vegetables are very soft and beginning to colour.   Add the cooked pumpkin, along with the chicken stock and nutmeg. Bring to a simmer and cook for 10 minutes or until the soup is thick and fairly smooth.   Heat the remaining oil in a small fry pan over a medium heat and add the remaining sage leaves. Cook for around 2 minutes or until deep in colour and crisp. Drain on absorbent paper.   Ladle the soup into bowls and top with a dollop of mascarpone, a generous drizzle of extra virgin olive oil, a scattering of grated parmigiano reggiano and some crispy sage leaves.   Serve with grilled bread generously doused in extra virgin olive oil.

Sunday lunching ❄️

Zuppa frantoiana! A bean and vegetable soup to celebrate new season extra virgin olive oil - which is now here in Australia! Today’s recipe in the @goodweekendmag ! 📸 @william_meppem Styling @meppemh

Post grocery shop lunch is always 10/10! Buffalo mozzarella, persimmon, prosciutto, walnuts, tarragon, extra virgin olive oil and salt and pepper 🍂

Friday night snacks 🌱

Dinner is sorted with @juliaostro’s teriyaki chicken bowls! Recipe in link in bio!

@officeworks has partnered with the @ngvmelbourne to support the new kids exhibition Up, Down and All Around by renowned design duo, Daniel Emma. I love their design ethos – that inspiration can be found all around us, in everyday items and life experiences! We had the BEST time exploring the exhibition last week and you can too! Visit the Up, Down and All Around exhibition at the NGV from 2 June to 8 October 2023 for FREE. Thank you for having us @officeworks and @ngvmelbourne! #officeworks #NGVKids #officeworksxngv

Weeknight chicken teriyaki rice bowls !! A staple in our house and so versatile - I’ve served it with a crunchy salad but it’s just as good with some steamed broccoli or green beans! New recipe for @thedesignfiles ! 📸 @evegwilson

Monday which feels like Sunday! Nice to be home. Lunch feat amazing Puntarelle from @ramarrofarm . Tossed through an anchovy dressing, recipe in Around The Table where I suggest regular chicory as a substitute for the much harder to find (here) Puntarelle! ✨

Short but sweet! Hawaii, you were wonderful 🌺