FEED the MINDS.

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“Feed the Minds” on Friday, a new blog venture here that salutes my appetite for decoration and that same appetite, for fantastic food too. Simple ideas to eat and entertain and then the more elaborate of course, like the celebration table as seen. Think, seasonal yums atop local ceramics and global finds, picture-perfect print clashes and blooms to blow your mind. Feed the Minds will mos def enhance the way you feel, when you put that glorious food in your mouth. Favourite recipies from friends, chefs, friends that are chefs and what’s on the stove top and in the oven at The Space, Sydney that week. With a few guest appearances in between. Ritual:EAT.

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Today’s Roasted Vegetable and Cashew Cheese Terrine recipie is a vegan take on an old family recipie, cooked with love for me on many occasion by my sister, Margo and in homesickness became a signature dish of mine on the other side of the world. Delicious anywhere. Perfect for picnic or by the fire, sliced thick and served with good bread.

Ingredients

Yellow capsicum // 2 Large, quartered, cored and seeded.

Eggplant // 1 Large, sliced lengthways.

Zucchini  // 2 Large, sliced lengthways.

Green Tomatoes // 3 Large, sliced.

Peppery Rocket // 2 big handfuls.

Fresh basil // half a bunch.

Cashew Cheese // 300g. I use the Peace, Love and Vegetables brand (activated and with dill deliciousness) (my family recipie uses goats cheese)

Olive Oil.

Good Balsamic.

Salt + pepper to taste.

Directions
1. Pre heat the oven to 180 degrees.
Place the prepared yellow capsicums skin side up under a hot grill and cook until the skins are blackened. Transfer to a bowl and cover with a plate. Leave to cool.
2. Arrange the eggplant and zuchinni slices on separate baking sheets. Salt the eggplant. Brush them with a little oil and cook under the grill, turning occasionally, until golden.
3. Line your terrine dish with cling film, leaving enough over the edges to completely cover the terrine.
4. Start layering your veggies, remembering the first layer is what’s on top, once turned out. The eggplant or zucchini looks the best in my head.
5. Alternate every third layer with your cashew cheese. I use my fingers, a messy affair but worth it on the tastebuds.
6.  Place a layer of rocket and basil combined somewhere in the middle. Dollop liberally with the olive oil and balsamic.
7. Continue layering your eggplant, capsicum, tomato and zucchini. Splash some more olive oil and balsamic. Cover the terrine with cling film and weight the top evenly. (You can use another terrine dish, I’ve used cans of chick peas and even a brick in the past..
8. Leave to set overnight in the fridge.                                                                                                      9. Turn out your terrine. Marvel your masterpiece. Slice and enjoy.

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Ice cream sandwiches are perhaps one of the best food inventions ever? These organic, vegan delicacies from legendary, local brand Orchard St are the ice cream sandwich bomb in mint chocolate chip. So much better than the real thing. Stacked upon a nest of delicious Dinosaur Designs and served alongside golden pyrite for energy, strength and vitality.  This is food to share that is celebratory, generous and let’s face it, fun. Yum.

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Textile dream team, Bruce Slorach and Sophie tallow of Utopia Goods create beautiful textiles from Australian bush references in energizing and uncompromising style. Their wit with colour and extraordinary illustrative skill make for a thoroughly modern Australiana. Hand crafted ceramics and vintage treasures in a plethora of greens, gold and black and white give a high five to fresh feasting style. Ok, now… Let’s eat!

Styling + Concept: Bettina McILwraith

Photo: Nick Lawrence

Studio: The Nest Creative Space

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