Kevin Masse of Small State Provision’s Baked Oatmeal with Jam and Almonds

As the owner of a small West Hartford Connecticut based micro-bakery, a typical morning starts at 3:30AM.  This recipe has become one of my favourite morning rituals.  Not only does it rely on ingredients I always have on hand, but it comes together with minimal effort and maximum reward.  Versatility here is the key, as you can use whatever jam you have on hand, or you can throw in some fresh berries to bake right into the oatmeal.  The final dish is satisfyingly rich whilst not being overly heavy.  The eggs provide some much needed protein while the oats keep me fuelled all morning long.  I bake these right in the oven as I preheat them for my morning bread and it works like a charm.  Being able to bake them directly in the serving vessels also means there is less clean up when done which is key when you have a busy kitchen to manage.

14g butter
120g rolled oats
27.5g brown sugar
½ teaspoon sodium bicarbonate
¼ teaspoon sea salt
237ml Whole Milk
120ml Buttermilk
43g Maple Syrup
2 large eggs
10ml Almond Extract
60g favorite prepared fruit preserves or Jam
17.5g Sliced Almonds
Berries & Cream for serving

Preheat Oven to 350 degrees F (175 degrees C) with a rack positioned in the middle.

Butter two mud Pebble Bowl Cereal and set aside.

In a medium mixing bowl, combine rolled oats, brown sugar, sodium bicarbonate and salt and set aside.

In a small bowl (or large measuring cup)l, whisk together the whole milk, buttermilk, maple syrup and eggs and almond extract.

Divide the oats between the two prepared bowls and then tip in the liquid, dividing between the two vessels. Gently stir each bowl to combine.

Dollop the jam across the tops of the bowls and sprinkle with sliced almonds.  Place the bowls on a rimmed baking sheet and bake for about 30 minutes or until just golden on top and set in the middle.

Serve straight from the oven with a splash of cream, some extra maple syrup (if desired) and fresh berries.

Susan Spungen’s Shaved Asparagus Salad

When asparagus is abundant and snappy fresh, here’s a fantastic way to use it. You will need a sharp, preferably U- or V-shaped vegetable peeler, which is the best tool to peel the asparagus into thin shavings. It’s impossible to peel the whole thing into thin slices, so you can either toss the thicker pieces into the salad or save them for a soup or omelette. Choose thicker asparagus for this, as it will be…
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Julia Busuttil Nishimura’s Apple and Rhubarb Pudding

This is one of my favourite things to make when the weather turns cold. Still warm from the oven, it is perfect with a generous pour of cream. It’s almost like a crumble, but with a spongy cake on top instead, it is really comforting and sees you well into the cooler months. Substitute the rhubarb for blackberries, fresh in late summer or frozen in the depths of winter. Ingredients Filling 5 granny smith apples,…
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Elizabeth Colling’s Coffee Cake Recipe

Elizabeth Colling shares her recipe for a Coffee Cake, baked and served in a Mud Australia Flan Dish in Ash. Elizabeth Colling is a French-trained pastry chef, sharing her culinary delights at her cafe Merci Montecito in the coastal city of Montecito, California. Colling's worked for Martha Stewart in New York, styling and developing recipes before moving to the west coast where she set up her own cafe. Merci Montecito plates and serves everything on…
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Visual Essay No.5 | Nick Tsindos

My journey into photography was born through living abroad, and just taking pictures of anything and everything. It slowly developed during my time studying performing arts in 2015 and its just continued to evolve the years after. My initial education and previous life was a construction management degree. So I think maybe my current still-life work now references that past life in building. I find inspiration in cinematography, architecture, painters, florists, friends and their stories.…
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Loria Stern’s Golden Turmeric Flower Petal Hot Cross Buns (Vegan friendly)

Loria Stern is a Los Angeles chef and caterer who loves creating delicious and healthy foods using local, seasonal and highest quality ingredients. Loria's food is always full of eye-popping colour and unforgettable taste and often, many of the herbs, edible flowers, fruits and vegetables that she uses in her dishes come from her home garden. Loria values local community and respects the environment and works with a number of local farmers as seasonal and…
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Colin Wood’s New York Cheesecake with Passionfruit and Cream

For as long as I can remember Mum used to make Pavlova for the family, usually at Christmas but I’m pretty sure at Easter time too, it’s one of my all time favourites. Having spent the past three years cooking in New York City and being fascinated with cheese making, I made my own cream cheese for an event one day in Mum’s home kitchen in Perth, from there, and keeping on the same lines,…
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Building a Seder Plate with Lainie Cadry

For Passover, we have invited Lainie Cadry of @lainieskitchen to enlighten us on all things Passover, and more specifically the art and heritage of building a traditional seder plate. Author: Lainie Cadry The Jewish festival of Passover commemorates the liberation of the Jewish people from Egyptian slavery over 3000 years ago. The commencement of the festival is marked by a Passover Seder or feast. Central to the evening is the seder plate, consisting of six…
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Introducing the Limited Edition Dot Mug

Meet the playful twist on our best-selling Mug Round shape, the Dot Mug! Handmade in our Marrickville Sydney studio, each mug is personally finished with a peppering of colourful underglaze dots by founder Shelley Simpson. Only a small edition of 85 are available within the US, available now. The perfect handmade mug for a morning coffee or afternoon brew, best accompanied by a freshly baked cookie. Shop Now Dot Mug Round $85.00
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Carter Were’s Easter Fruit Loaf

Carter Were is a cook and food writer based on Bundjalung Country, otherwise known as the Northern Rivers of New South Wales. Her Instagram @werebros shows inviting snippets into her idyllic, quiet life with her young family and the honest, mouth-watering food that accompanies it. For Easter, Carter has shared with us her Easter Fruit Loaf recipe, perfect baked and served in our Baker Small. Ingredients Starter*, 150g White flour, 375g Water, 300g + 15g Salt,…
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