An hour out of Manhattan set on the old Rockefeller Dairy is farm-to-table dining meets degustation. I love making them and find they really add punch to a meal besides being really good for you.īlue Hill Farm at Stone Barns. Yep, I've jumped on the bandwagon and am enjoying the ride. It's my dream to have a selection of plates, platters, glasses and serving dishes all set out so easily to select from.įermented vegetables. Each Thanksgiving I cook a traditional American roast dinner but have had to give up on pumpkin pie. I've really enjoyed exploring the cookbooks of Americans such as Alice Waters and the Barefoot Contessa. My collection of recipe books – I make notes in them and dog-ear the pages I want to revisit. My trusty Kitchen Aid blender also gets a daily workout. My husband is very passionate about our Nespresso machine and I use my Le Creuset cookware most often. I never knew it was English or Australian to proudly sit the electric kettle on your bench. I'm loving my electric kettle, seriously. If only Gaytimes and good Thai could make the journey.) (Other requests include Violet Crumbles, Vegemite and paw paw cream. Supplemented with several cups of Madura English breakfast tea that I beg visitors from Australia to bring with them. I draw the line at a maple bacon flavour that one of my local Brooklyn chocolatiers produces.įermented coconut water with mineral water and squeeze of lime in summer, and bone broth through winter. It's not so secret, dark chocolate, with anything: salt, chilli and sprinkles. And when we eat out we relax and enjoy our food and whatever is on offer. We are getting many return invites just for the humble pavlova.Īt home we eat super healthy – gluten, dairy and sugar free. A departing fellow Aussie returning to Sydney advised me to take a pavlova with me to social functions as the locals will be blown away, and, I've got to say, she was right. The humble little raspberry is far superior to the strawberry I believe. Berries,especially raspberries, are great to stave off sugar cravings.

Nut butters are for toast in the morning sprinkled with salt or drizzled with raw honey macadamia is our favourite but only an occasional treat due to the hefty price-tag. There's also whole milk for my growing tea habit. Home-made almond milk is very popular with my kids as they can't tolerate dairy and we use just as you would cow's milk.

My fridge: Ghee from grass-fed cows is so great for sauteing vegetables and meat it adds flavour and nutrients and gives dishes a richness. I also love maca powder to blend into smoothies it not only gives a caramel flavour but it balances hormones. Really good olive oil I'm a little addicted to and use it raw over steamed vegies and in dressings. There are jars of readymade pasta sauce for the nights when I really don't feel like cooking but kids are hungry. My pantry: Coconut oil I use for most of my oven cooking now, including baking. She moved to New York three years ago with husband, journalist Nick Bryant, and their two children, Billy, 5, and Wren, 3.

Her first two books blend fashion, food and philosophy and she's currently working on a third. If her fashion was all about making women feel good about themselves, the food she creates at home shares that aim for both genders. She may have stepped away from designing fashion to the cries of fans including Cameron Diaz and Nicole Kidman, but Brooklyn-based Fleur now focuses her energy on her cookbooks.

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