by Amber Rose
As a refreshing non-alcoholic sparkling drink.
SERVES 1
2 handfuls crushed ice
⅓ glass of hibiscus and raspberry syrup
⅔ glass of sparkling water, plain kombucha or water kefir
A few bruised mint or lemon verbena leaves
Half-fill a tall glass with crushed ice, pour over some syrup, about a third of the glass, then top up with sparkling water. Add a few bruised mint or lemon verbena leaves. Serve.
Hibiscus and crushed raspberry vodka cocktail.
SERVES 4–6
Crushed ice, enough to fill a 1-litre jar half- to three-quarters full
200g fresh raspberries, lightly crushed
⅓ jar of hibiscus and raspberry syrup
8 shots of good-quality vodka
700ml soda water or plain kombucha
Fill the jar about three-quarters full with crushed ice, add the lightly crushed raspberries and stir with a fork to mix into the ice. Pour in enough syrup to fill about one-third of the jar, add the vodka and top up with soda water or kombucha. Top up with more ice if you need to.
Rhubarb, rose and lime syrup.
MAKES ABOUT 800ML
175g raw honey
5 forced pink rhubarb stalks, cut into small pieces
Juice of 3 limes
3 teaspoons rosewater
Put 750ml water in a small saucepan with the honey. Bring to the boil and stir until the honey is completely dissolved. Remove from the heat and pour into a glass jug and reserve.
Next put the rhubarb, lime juice and rosewater into the saucepan and pour over just enough of the honey syrup to cover the rhubarb. Simmer very gently with a lid on until the rhubarb is tender but not totally disintegrated; this takes about 15–20 minutes. Allow to cool, then put the rhubarb mix through a strainer, with a bowl underneath to catch the liquid.
Mix the rhubarb syrup with the reserved honey syrup, stir, then transfer the entire batch of syrup into a clean glass bottle with a swing lid.
Serve over ice, topped up with sparkling water.
As a refreshing non-alcoholic sparkling drink.
SERVES 1
Handful of crushed ice
⅓ glass chilled rhubarb, rose and lime syrup
⅔ glass of sparkling water, plain kombucha or plain water kefir
A few dried rose petals, or fresh smaller-sized ones (optional)
1 forced rhubarb stalk, cut into lengths just a bit taller than the glass and then sliced into thin slices to create wide, flat slices
Half fill a tall glass with crushed ice, pour over some syrup, about a third of the glass, then top up with sparkling water. Sprinkle over a few dried rose petals. Serve with a few of the thin strips of rhubarb in the drink for a beautiful effect and extra zing.
Rhubarb, rose and lime Prosecco cocktail.
SERVES 1
3 tablespoons chilled rhubarb, rose and lime syrup
1 shot of good-quality chilled vodka (preferably straight from the freezer)
¾ glass Prosecco (or, for a less alcoholic version, plain kombucha)
1 fresh pink rose petal
Take a tall champagne flute, add the syrup and vodka, stir lightly together and top up with prosecco. Garnish with a fresh rose petal and serve.
Blueberry and blackberry syrup.
MAKES ABOUT 800ML
350g raw honey
150g blackberries
150g blueberries
Juice of ½ lemon
Handful of elderberries (optional, if in season)
Put 750ml water in a small saucepan with the honey. Bring to the boil and stir until the honey is completely dissolved. Remove from the heat and pour into a glass jug and reserve.
Next, place the berries and lemon juice into the saucepan and pour over just enough of the syrup to cover the berries. Cover the pan with a lid and simmer very gently until the berries are tender but not totally disintegrated; this takes about 15 minutes. Allow to cool, then put the berries through a strainer, with a bowl underneath to catch the liquid. Discard the pulp or keep it to add to yogurt.
Mix the berry syrup with the reserved honey syrup, stir, then transfer the batch of syrup into a clean glass bottle with a swing lid.
As a refreshing non-alcoholic sparkling drink.
SERVES 1
2 handfuls crushed ice
⅓ glass blueberry and blackberry syrup
⅔ glass sparkling water, plain kombucha or water kefir
A few bruised mint or lemon verbena leaves
A squeeze of lime juice
Half fill a tall glass with crushed ice, pour over some syrup, about one-third of the glass, then top up with sparkling water. Add a few bruised mint or lemon verbena leaves. Serve.
Blueberry and blackberry vodka cocktail.
SERVES 1
2 handfuls of crushed ice
¼ glass of blueberry and blackberry syrup
1 or 2 shots of good-quality vodka
¾ glass of soda water or plain kombucha
1 wedge of lime
A few borage flowers or a purple viola (optional)
Half fill a tall glass with crushed ice, pour over the syrup, add the vodka, stir, then top up with soda water. Take the wedge of lime, squeeze over the drink, then add the wedge to the glass. Top with borage flowers or a purple viola, if any are to hand.
Index.
A.
almonds
nut milks 1, 2, 3
a spiced almond and coconut bread
spiced almond crackers
whole roasted spiced cauliflower
anchovies 1, 2
apples 1, 2, 3
apricots 1, 2
artichoke hearts
aubergines 1, 2, 3
avocados 1, 2, 3
B.
bananas
nice cream
barbecue sauce
basil 1, 2
beans 1, 2
beef
Bolognese
bone broth
burger patties (or meatballs)
perfect roast beef
steak 4 ways
bee pollen 1, 2
beetroot 1, 2
berry coulis
blackberries 1, 2, 3, 4
blueberries 1, 2
bone broth
broths 1, 2
buckwheat brownies
buckwheat tortillas
butter
golden glorious ghee
herb flavoured
homemade
kefir butter
sweet butters
butternut squash 1, 2
C.
cabbage 1, 2, 3
cacao powder 1, 2
carrots 1, 2, 3, 4, 5
cashew nuts
cashew and artichoke dip
cashew mango cream
cashew yogurt (cashew gurt)
cultured nut cheez
herbed cauliflower couscous/rice
kale and cashew pesto
nut milk
winter salad
cauliflower
cauliflower cheese
cauliflower tortillas
fermented
herbed cauliflower couscous/rice
spiced cauliflower toasts
whole roasted spiced cauliflower
chantilly cream
cheese
kefir cheese
sauce
chia jam 1, 2
chia pudding
chicken
my toolbox roast chicken
a rich chicken broth
a simple spatchcock chicken with crispy skin
chicken liver pâté
chickpeas
chimichurri green sauce
chocolate
chia pudding
chocolate and hazelnut milk
classic dark raw
dark chocolate custard
fig, date and apricot salted caramel chocolates
fruit and nut raw dark chocolate wheel
hot fudge
sauce
raw chocolate chia jam cups
raw chocolate nut butter cups
chutney 1, 2
cinnamon crème fraîche
clementines
coconut butter
coconut jelly
coconut milk 1, 2, 3, 4
coconut milk kefir
courgettes 1, 2
cranberry sauce
cream
chantilly cream
ginger cream
kefir cream 1, 2
cucumber 1, 2, 3
pickles
custards 1, 2
D.
dairy free custard
dates
E.
eggs 1, 2
fried with crispy sage
mayonnaise
omelette
poached 1, 2
scrambled
shakshuka eggs
elderberries 1, 2
elderflower jelly
F.
fennel 1, 2
fermentation
fermented mayo
fermented vegetables 1, 2
figs 1, 2
fish
a crispy skin fillet of fish
fish broth
fish stock
fudge sauce
G.
ghee, golden glorious
goat’s cheese
goji berries
grape jelly
gravy for roast beef
green vegetables/herbs 1, 2
gremolata 1, 2
guacamole
H.
hazelnuts 1, 2
hemp
hibiscus and raspberry syrup
honey salted caramel sauce
horseradish sauce
hummus a few ways
I.
ice cream
Indian spice mix
J.
jam 1, 2, 3
jelly
jerk seasoning
K.
kale 1, 2, 3
kale ash 1, 2, 3
kefir 1, 2
kimchi
L.
lacto fermentation
lamb 1, 2
lavender
lemons
lemon curd
pickled
preserved
lentils 1, 2
M.
magnesium
marmalade
marshmallows
Matcha and hemp milk
mayonnaise
Mediterranean dried herb mix
meringues 1, 2
Mexican pickled red onions
mint sauce
Moroccan spice mix
mozzarella
mung dahl with celeriac
mushrooms 1, 2
mustard greens
N.
nice cream
nut butter
nut milks 1, 2, 3
nutrition dense produce
O.
oils, flavoured
olives
omelettes
onions 1, 2
orange marmalade
P.
paneer 1, 2
pannacotta
pâté
peaches 1, 2, 3
pears 1, 2
peas
pecorino
peppers 1, 2, 3
pesto a few ways
1, 2 pickles
pico de ghallo
piripiri spice mix
pistachio and kale ash dukkah 1, 2
plum ketchup
pomegranate seeds
pumpkins 1, 2
Q.
quinoa, perfectly cooked
R.
radicchio salad
radishes, fermented
ras el hanout
raspberries 1, 2, 3, 4
rhubarb 1, 2
rocket 1, 2
rose cream
rose harissa
rose and hazelnut brownies
rose scented yogurt
S.
sage leaves
salmon
salsa verde
salted honey butter
sauerkraut 1, 2
sea salt
seeds 1, 2
shakshuka eggs
smoked mackerel pâté
spice mixes
savoury 1, 2
sweet
spinach 1, 2
sponge cake, all in one
sriracha
sterilising glass jars
strawberries 1, 2
superfoods
sweet chilli sauce
sweet potatoes 1, 2
sweet sauces
syrups
T.
tahini
teriyaki sauce
Thai green curry paste
tomatoes
aubergines roasted with sumac and cherry tomatoes
barbecue sauce
charred cherry tomato and chilli salsa
crisp and crunchy chopped salad with a creamy tahini dressing
my classic summery tomato salad with a basil and lime dressing
my favourite tomato sauce
pico de ghallo
probiotic tomato ketchup
shakshuka eggs
slow roasted tomatoes
tomato kasundi relish
whole roasted spiced cauliflower
tortillas
turmeric 1, 2
golden turmeric milk latte
V.
vanilla
spice mixes
vanilla custard
vanilla and honey ice cream
vegetable broth/stock
veg loaded burger patties (or meatballs)
W.
walnuts 1, 2, 3
Y.
yogurt
coconut yogurt
cucumber raita
flavoured yogurts
homemade creamy yogurt
labneh
paneer
rose scented yogurt
Z.
za’atar
Acknowledgements.
Firstly I would would like to thank Kyle, my wonderful publisher, for her amazing suppor. She has been with me all the way with her wonderful encouragement and patience. She has always believed in me and has given me the push when I needed it. So thank you Kyle for your amazing help and support along the way. I would also like to thank Tara at Kyle Books, my editor, for her wonderful support and hard work to get this book finished. It’s been a cross-continental marathon and it’s only ever been a joy to work with her. She has helped me to achieve the vision that I had for this book which has been a wonderful experience. Thank you for all your hard work and talent at keeping the bigger vision on track.
Nassima Rothacker, my amazing and talented photographer, has gone so far above and beyond the call of duty I honestly don’t know where I would have been without her. Nassima has given her time and talent and eye for beauty all the way through, so thank you from the bottom of my heart for all your amazing help Nassima. You are quite simply a legend, and a talented, gorgeous one at that!!
Thanks also to Jacqui Porter for your wonderful design and hard work. It’s been a lovely process working with you and seeing the book come to life.
Thank you to my wonderful agent, Amanda Preston, you have helped to keep me on the straight and narrow and bouncing ideas off you has been a pleasure. Your guidance has been invaluable.
I also want to thank Carly at Establishment Studios. She was so helpful and working and shooting in those heavenly rooms was a dream. Also, thanks Carly for all the early morning car rides through beautiful sunny Melbourne.
Thanks to Kirsty Bryson for her stunning props and local knowledge of food markets and tips on where to find rare and beautiful things. The book wouldn’t have looked the same without all your treasures.
Thank you to Lynda Gardener, working with you and shooting in your amazing house, The Estate Trentham, was quite simply a dream come true. Your amazing style made the book what it is. I don’t think a more stunning location exists,
I only wish I had more time to luxuriate in those heavenly linen sheets looking out onto the garden on the misty Trentham mornings.
Thanks also to Aleta and Isabella at Vitamix Australia/New Zealand for lending me one of your superb machines. My silky smooth nut butters and creamy dreamy nut milks would not have been the same without the amazing Vitamix that you sent.
A special thanks to the amazing people at Lavandula, a stunning lavender farm just outside Melbourne. Thanks for letting us sneak in at daybreak and shoot our sunrise shots in the lavender fields.
Thanks also to Tom and Michael, my food styling assistant and my photographer’s assistant, who gave both Nassima and I many laughs and an endless stream of delicious iced Melbourne coffees on those hot summer days when the pace was fast and a little extra boost was needed. You supported us with humour and hard work, thank you both so much!!
I would also like to thank my gorgeous friends Emma Bishop and Cass, and their gorgeous and funny twins Sadie and Scout, for putting up with me blocking your entire hallway with bags of shopping as far as the eye could see – and for leaving out delicious meals for me when I was working late into the night and didn’t have the energy to walk another step, let alone feed myself. I miss you so much and it was amazing to spend that time with you.
Thanks to Kerry Wilson and Richard Lewer for lending me your house; it was my cool, calm little oasis in a very hot Melbourne city, hanging with your cats in the garden and hosing myself down under the garden hose whilst picking rocket from your garden was pure heaven. Thanks also to Kerry for helping me to achieve some back street Kefir deals, an experience I shall never forget.
Thank you to Christine Newman for being the perfect aunty, driving me all around Melbourne and helping to load about a thousand bags of shopping into you car, fridge, house back to the car and all around town. Couldn’t have pulled it off without you. You are a legend!
Thank you to my darling delicious friends, India Waters, Beshlie McKelvie and Natalie Ferstendik I miss you all and thank you from the bottom of my heart for your endless creative inspiration that you all give in every way, as beautiful mothers, artists, creators and lovers of life. I love you all.
Thank you to Oma, Grattan, Ed, Ben, Annabel and Nicola Guinness for all your patience and support in helping me to get this book over the line. Your love of food and pure enjoyment in eating has always been a huge inspiration to me.
Thank you to Lucinda, Orson and Evie, I love you all and can’t wait for more adventures. Thanks for always being amazing and wonderful.
Lastly I would like to thank my wonderful family, Mum, Bob, Aunty Rach, Aunty Viv, Aunty Marion, my wonderful Brother Taiamai and Franzi and my family who live in OZ, Aaron, Kylie and Rana and all their beautiful children. I wouldn’t be who I am today without the adventures we shared and the support that I have received over the years. Thanks To Maida for creating us all, I hope your 90th will be the best year yet!