“Considered dining is part
of my new mantra on living
my most beautiful life.”
The Cook. Fenella Peacock
Back to Earth.
Foraged, grown and purchased from favoured stores, Fenella serves up a menu of trans-seasonal goodness that looks as thrown-together beautiful as it is totally delicious.
The Stylist Anna Flanders Guest Photographer Dion Robeson
FOOD IS AN OCCASION. It’s a celebration of freshness, produce we’ve grown and the excitement of finding the best seasonal vegetables, fruits, meats and more in our favourite grocers. However, food doesn’t have to be fussy. I love reinventing classics, being inspired by cultural dishes and finding new ways to serve food with minimal intervention. I also believe in presenting food beautifully. Whether for myself, my family or my friends for every day or a special occasion, there’s a beauty and a respect when honouring food this way. Fenella x
The Alchemist Jane Nickels has crafted a botanical for this menu. Go to Drink.
“How can you ignore Spanish mackerel, in-season apples and root vegetables? It’s all about minimal intervention with these ingredients and allowing the natural flavours to take centre stage in the dish. I grew up with a country-raised Nanna who cooked this way, so it’s always been a part of my life and the way my cooking evolved. I hope you enjoy my first menu.”
Click through to the recipes below.
For our beautiful styling and tabletop items,
click through to our Styled page.
Foraged Pie + Goat's Cheese Rolls w Florals.
Eggs Three Ways + Nell's Tomato Salad + Besto.
Alpine Bread + Geraldton Wax Oil + Floral Butter.
Beet Terrine w Ombre Onion.
Seeded Fish Fingers + Sweet Potato Crisps w Dehydrated Fruits
Old-fashioned Baked Apples + Apple Calvados Crepe Cake