Languorous Lunches: 3 Summer Recipes
We’ve gathered together a few Journal recipes for that in between time during Christmas and the New Year– when the feasting is over and you’re in the mood for something a little lighter. Try Stephannie Liu's Summer tomatoes with charred plum & dill flower vinaigrette, or whip up Harriet Davidson's Cherry clafoutis with leftover stone fruit. And to accompany, a collection of table setting ideas from our resident creative, Imogene Roache and New York food photographer, Lucia Bell-Epstein.
(Left) Lucia's table is set with our 100% Linen Table Runner in white (Right) Our Napkin & Coaster sets in natural & white with mushroom embroidery add layers to place settings.
Imogene complements a cosy breakfast with our 100% Linen Placemat Set & Table Runner in White.
Mornings at Lucia's call for mushroom embroidery details from our new kitchen collection, pictured in natural & white.
Our new kitchen collection features epicurean embroidery, carefully stitched in an oxblood hue.
Harriet Davidson's Cherry clafoutis
Cherries, they mean long summer days, they mean Christmas, they mean road-side fruit stand stop offs. I spent the French summer this year plucking cherries from cherry trees dotted around the tiny village I was working and living in. One of the dishes that sticks with me most from the summer was a clafoutis that we made with these just-picked beauties. A favourite dessert of mine, and when you’ve picked the cherries yourself, well…
Harriet's festive cherry dessert.
Stephanie Liu's Summer tomatoes with charred plums & dill vinaigrette
Chef Stephannie Liu has just returned to Australia – lucky us. A chef whose way with food has been built, layer by layer, over her past decade living across the seas, cooking in New York, Paris and most-recently, Copenhagen. From cooking through defined seasons, developing an appreciation and respect for the restrictions and celebrations of produce; to the people Stephannie has cooked alongside and admired; to her infatuation with the industry as a whole; each layer has been built upon the foundation that a childhood with a full and busy family table gave her, but as you’ll read, over the years, a life in food for Stephannie has become about more than feeding people beautiful plates.
Stephannie's vibrant summer salad.
Figs and curd with olive oil & honey
Late summer produce is a thing of beauty. Figs are ripening, peaches are juicier, tomatoes are richer. This isn’t so much a recipe but a reminder that bringing together beautiful produce that’s been grown and made with care on a plate is pure joy.
Willowbrae goat’s curd from a Hawkesbury goat farm that a friend took over last year; curd so creamy and soft in flavour. The first of the late-summer figs from Local’s Market in Potts Point; soft and sweet, and a pleasure to tear open. Olive oil from a friend’s backyard in Castlereagh. Pine nuts bring an earthy crunch and lemon thyme a subtle floral flavour. Gorg honey and sea salt flakes bring that salty-sweet balance that I adore, especially with lashings of olive oil.
Harriet's winning combination, best soaked up with fresh bread.
Featured Products
