As food lovers and makers of tableware, we wanted to work collaboratively with foodies, chefs and patissiers, to share delicious recipes styled on our handmade ceramics. Each month we will be introducing a new recipe, and the person behind it, so you can try these at home.
We’re excited to share this month’s recipe created by Brodie from The Hungry Babushka, styled on one of our white glazed serving bowls.
Brodie Nalywajko is a Melbourne-based commercial food photographer. Brodie discovered her love of photography (and food!) when she accidentally fell into it through taking pictures of jewellery at a boutique she worked in. She enjoyed styling the jewellery in imaginative ways, which often involved the interesting textures and colours of fresh fruits and vegetables. One day her workmates joked that she might enjoy taking on food photography as a hobby, and her blog The Hungry Babushka was born!
After 5 years of running the blog, Brodie became known for her unusual flavour pairings and creative yet practical application of these in dishes people already know and love. The blog naturally developed into a full-time business where Brodie now runs a photography studio in Pascoe Vale and creates for international brands including Nutella and Bertolli.
Check out some of her work on Instagram @thehungrybabushka
To shop our handmade serving bowls visit our shop here.
Avocado and Mango Salad with Curry Dressing
Serves 4 as a side
Prep time: 10 mins
Cooking time: 10 mins
4 cups salad greens
1 large avocado, seed removed, sliced
1 large mango, flesh sliced
5-6 sprigs coriander, leaves picked
4 tbsp kerala mixture
3 sprigs curry leaves
CURRY DRESSING
125ml neutral oil (we used grapeseed oil)
3 cloves garlic, crushed
2 tsp grated ginger
2 tsp cumin seeds
1 tsp black mustard seeds
2 tsp curry powder
6 cloves
2 lemons
Sea salt and freshly cracked black pepper
To make the curry dressing, heat oil in a frypan over medium heat. Add garlic and ginger and fry until fragrant. Add seeds, curry powder and cloves then increase heat to high and fry 2-3 mins until they smell divine! Strain the mixture, reserving the oil and discarding the solids.
Add the oil back to the pan (give it a little wipe out first) over medium-high heat. Add curry leaves and fry until crispy. Drain curry leaves on paper towel.
Juice the lemons then add enough lemon juice to the oil so that the mixture is about 50/50 (or to taste). Season with salt and pepper then whisk to emulsify.
Arrange salad greens, avocado, mango and coriander in your beautiful Daisy Cooper Serving Bowl. Drizzle over the curry dressing, then garnish with fried curry leaves and a sprinkle of kerala mixture.