Lunch Lady Magazine Issue 28

blundstone Blundstone’s tagline ‘Everywhere Life Takes Me’ is a manifesto for living life to the fullest and a reminder to embrace individuality. It’s more than just a tagline—it’s our brand essence and DNA and articulates the freedom that a pair of Blundstone boots gives our customers—that they can walk their own path, their own way. Kate Gracie Australasian Marketing + Communications Manager summer sun I’m inspired by my everyday surroundings here in the Northern Rivers. We are surrounded by ocean and nature. The main inspiration for this range was to bring you something unique using beautiful colour palettes and keeping things minimal. My children are my biggest inspiration. I wanted to create beautiful, sustainable fashion that is ethical and safe for our environment. Emilie Sharp-Lebrun Founder + Director nature baby We’re inspired by potential for change within…

alexa brunet photographs 026,029 beci orpin craft 140-147, 167 belinda monck photographs 094-099 claire + pann lim photographs 064-069, 072-073 dawn tan illustrations 120, 150-155 eleanor ford writing + craft 094-099 eliza hull writing 132-138 jade o'donahoo recipes + styling 076-085 jacinta moore photographs + styling 008, 034, 070-071, 076-085, 123-127, 140-147 jeremy williams writing 159-161 jovana rikalo photograph 116-117 kirsten drysdale writing 088-093, 100, 116-121 nat mccomas photographs 038-049 natasha larsen photograph 133 natasha sholl writing 162-163 nicole lutze writing 026-033, 052-061, 106-113 pansfun photograph cover rachel savage recipes, styling + photographs 101-103 rebecca sullivan writing + recipes 122-129 sakuya higuchi illustrations 053, 056, 088, 092, 107, 110, 119 sydney piercey photographs + craft 028-029, 032-033, 035 yvonn dietch recipes + styling 038-049 kirli saunders cultural consultant 094-099 : Excerpt from Adventures in Cardboard published by Five Mile. Written by Eleanor Ford–creator of Mini Mad Thingsand photographed by Belinda Monck. 132-138 : Excerpt from We've Got This: Stories by Disabled Parents. Edited by Eliza Hull. Published by Black Inc Books (Copyright 2022). + special…

Can you tell us a little about you and your family? I’m Sydney, and I’m a mother and an author. I live with my husband and our three daughters, who are four, two and nine months, and our two dogs, in the south of France. We’re a very close, very noisy family, and life is full of joy, babies and chaos. Describe where you live? We live in a sunny, peaceful village in Provence. It’s a small village in the countryside with the perfect mix of wonderful weather, lots of green space, and a sweet community of neighbours and locals. Our house is surrounded by woods, hills and streams, acres of land where people grow food and keep animals—in fact, our next-door neighbour often lets her horses roam in her garden, which is…

• 5 large eggs at room temperature • 3/4 cup sugar • 1 cup all-purpose flour • dried lavender, rose petals, calendula petals (you should be able to buy these in the tea section of bulk stores or health shops) • zest of 1 lemon • powdered sugar, to dust 1. Preheat oven to 180°C /356°F / Gas Mark 4. 2. Beat 5 eggs with sugar until mixture is three times its volume. Using a spatula, fold in flour gently by thirds. Add two teaspoons of dried lavender and the zest of one lemon. Don’t overmix or you lose the fluffiness. 3. Grease a round springform tin. Pour in mixture and bake in the oven for 30 minutes. 4. Once cooked, let the cake cool down. Keep it away from open windows (as a breeze can leave the cake…

Makes 12 • 2 frozen puff pastry sheets, thawed • 1/3 cup passionfruit lemon curd • icing sugar 1. Preheat oven to 200°C / 400°F / Gas Mark 6. Grease a 12-hole mini muffin tin. 2. Using a 7.5cm / 3" flower cutter, cut out 12 shapes from the pastry. 3. Line prepared muffin tin with pastry flowers. Press the petal tips of the flowers gently outwards so they sit flat on the tin. Brush each flower with egg yolk. 4. Bake for approximately 10 minutes, but check regularly. 5. Let the pastry cool off, then dust with icing sugar and add a teaspoon of curd in the middle of each flower.…

Makes 10 • 20 slices of bread • 3 large ripe avocados • 1 lemon • 300g / 10.6oz frozen baby peas • 5 cocktail tomatoes • 10 basil leaves • 10 slices of cheese 1. Simmer peas for 5 minutes and refresh in cold water. Ice water is even better, as it keeps the vibrant green colour. Smash peas and avocado and add salt, pepper and lemon juice. 2. Cut bread and cheese in flower shapes using store-bought shapes. 3. Spread pea and avocado mixture over bread, top with cheese and another slice of bread. 4. Garnish with half a cocktail tomato and a basil leaf for the perfect little flower sandwich.…