Lunch Lady Magazine Issue 26

Create with Cardboard When I witness little ones immersed in the spirit of creativity, it fills my heart with joy. Our kits facilitate a connection between little ones and their carers to enter into a creative process together and, equally importantly, in an environmentally harmonious way. Create with Cardboard is about developing understanding around sustainable living in our youngest creators. Creativity, recycling and composting is made easy and fun. Courtney Redman Director Pure Harvest Our innovative alternative foods have brought joy by allowing people to meet their dietary needs without compromising on taste, health or their beliefs. I can’t count the number of customers that have sent in their thanks to us for making oat milk that allows them to enjoy a morning cup of coffee or gluten-free soy sauce that lets them enjoy…

annika kafcaloudis photographs ashley simpo photographs beci orpin illustration + craft dani venn recipes + styling fiona caroline photograph cover jacinta moore photographs + styling jeremy williams writing julia busuttil nishimura recipes + styling kasia fiszer photograph kezi @keziphotography photograph laura harrey photographs mandy nolan writing nicole lutze writing polly lakin photograph rachel savage recipes + styling + photographs rachel woods photograph sakuya higuchi illustrations tekie quaye writing kirli saunders cultural consultant + special thanks meredith forrester michael critchley :) Acknowledgement of Country. Lunch Lady acknowledges the Aboriginal and Torres Strait Islander peoples of Australia. We acknowledge the Turrbal and Arakwal peoples, the Traditional Custodians of the lands on which Lunch Lady is made. We pay our respects to ancestors and Elders, both past, present and emerging. We acknowledge the deep spiritual connection and relationship of Aboriginal and Torres Strait Islander peoples to this country and commit ourselves to the…

Describe yourself. I always have a hard time describing myself because I don’t like the traditional idea of defining ourselves by our job title, marriage or parental status. Ultimately, I’m someone who’s very grateful to be here—who takes immense pleasure in things I once took for granted and who’s happiest surrounded by family, sun and plants. How do you define family? Family, to me, can be defined as the few you crave in your darkest times. When things are going great it’s easy for me to exist as an introvert—but as I’ve navigated many lows, it’s very apparent to me it was the family I craved. My siblings are immensely important to me, as is a childhood friend and my maternal grandma—the first person to ever extend ‘unrelenting grace’ to me—and, of course,…

Breakfast! BUCKWHEAT PIKELETS WITH HONEY-ROASTED FIGS Gluten-free Prep time: 10 minutes Cook time: 20 minutes For the pikelets • 1 1/2 cups buckwheat flour• 1 tsp baking powder• 2 tbsp raw caster sugar• 1 free-range egg• 1 cup your choice of milk• 1 tsp vanilla extract, optional For the honey-roasted figs • 10 fresh figs, halved or quartered• 2 tsp light olive oil• 1/4 cup runny honey 1. Preheat oven to 160°C / 320°F / Gas Mark 3. Place figs in baking tray, drizzle with olive oil and honey, and bake until softened and a little jammy for about 10–15 minutes. 2. To make pikelets, place buckwheat flour, baking powder and sugar into a mixing bowl and stir well to combine. Make a well in the centre and add egg, milk and vanilla extract, and whisk well to combine.…

Tell us about yourself. I grew up in country New South Wales, in Tamworth. We had chickens in the backyard and grew some of our veggies. I remember picking an orange and Mum saying things like, “Oranges are rich in vitamin C, and that helps prevent a cold.” So, the benefits of food were discussed conversationally. I later went to university and studied communications because I loved writing, but soon realised I only liked writing about human health, behaviour and nutrition. So, I studied psychology, then a Bachelor of Health Science in nutrition and dietetics, and finally honours and a PhD in biochemistry. After fourteen years at uni, I started my own practice and began seeing patients, and worked in some big health retreats. Now, I work as an author, have written…

happy camper! chocolate sour cream cake with chocolate butter-cream Things to gather beforehand • small crackers or biscuits to make a tent• strawberries• white chocolate• raspberry liquorice sticks (or something suitable to use as a ‘toadstool’ stalk)• foliage and flowers (we used nasturtium and jasmine)• sticks to make tent pole and logs for fire• small birthday candle for campfire• red Smarties and dark chocolate for ladybirds Chocolate Sour Cream Cake • 1.5 sticks (175g / 6.2oz) butter• 2 tbsp neutral oil• 1 1/2 cups (250g / 9oz) brown sugar• 4 eggs• 1 tsp vanilla• 1 1/2 cups (200g / 7oz) flour• 3/4 cup (75g / 2.6oz) cocoa• 1 tsp baking powder• 1 tsp baking soda• 1 tsp ground coffee or coffee powder• 1 cup (250g / 8.8oz) sour cream 1. Preheat oven to 180°C /…