Exploring the intersection between creativity and imperfection

Styling and recipe by Cle-ann 
&
Photography by Hugh Adams 


The Richard 

Earl Grey Porridge
with Apple and Candied Almonds

 

Serves 1

Porridge

● ½ cup buckwheat flakes

● 1 ¼ cup of brewed earl grey tea

Candied Almonds

● ¼ cup almonds

● 2 tbsp maple syrup

● Pinch of salt

Additional toppings

● 1 small apple, sliced

● Drizzle of maple syrup

● Sprinkle of dried cranberries

● Drizzle of almond milk

● Pinch of cinnamon powder


Method

1. To make the porridge, combine the earl grey tea and buckwheat in a small
saucepan. Bring to the boil and simmer for 3 minutes, or until porridge thickens.

2. For the candied almonds, combine almonds, maple syrup and salt in a small saucepan over a medium heat, stirring occasionally for 2-3 minutes.


3. Spoon porridge into a bowl and top with apple slices and candied almonds, drizzling with generous lashings of maple syrup. To finish, add a few
cranberries, a little almond milk and a pinch of cinnamon.


Recipe inspired by our interview with milliner Richard Nylon


Styling and recipe by Cle-ann 
&
Photography by Hugh Adams 


The Julia

Banana Black Sesame Ice Cream

 

Serves 2

Ingredients

● 5 chopped frozen bananas

● ½ cup black sesame paste


Method

1. Place all ingredients into a high speed blender, using a combination of low & high speeds, pushing down the sides occasionally. Blend until smooth.

2. Serve immediately or place in a freezer safe container. If you're serving the ice cream the following day, leave it out for 15 minutes before serving.


Recipe inspired by our interview with Julia deVille 


Styling and recipe by Cle-ann 
&
Photography by Hugh Adams 


The Jeremy

 Green Smoothie

 

Serves 1

Ingredients

● 4 kale ice cubes*

● Handful mango, fresh or frozen

● 2 sprigs of mint

● 1⁄2 apple

● 1 tsp bee pollen

● 1 tbsp chia

● Water


Method

1. Place all ingredients into your blender (or jug with hand held blender), add enough water to just cover ingredients, blend until smooth.

*Kale ice cubes are made by blending a bunch of kale with a little water until smooth. Pour into ice cube trays and freeze, transferring to freezer safe bags once frozen for your convenience.


Recipe inspired by our interview with Jeremy Wortsman