Relish Mama

Hello from beautiful Sicily 🇮🇹

Before our Sicily food and culture tour begins later today, I wanted to share that we have a small but very special line-up of classes coming up in June once I return home.

If you’ve been wanting to learn a new kitchen skill, enjoy a generous afternoon around the table, or book the kids and teens into something practical, fun and confidence-building these school holidays, I’d love you to take a look.
Here’s what’s coming up:

Gnocchi Making�Friday 19 June, 5.30–7 pm�A hands-on winter class focused on mastering perfect gnocchi at home. Only a few places left.

Moorish Moroccan�Saturday 27 June, 12 pm�A very special afternoon in my home learning beautiful Moroccan dishes to share with family and friends.

Fresh Pasta at Home — online class�Sunday 28 June, 4.30 pm�Free for Cooking Club members, or $49 as a one-off class.

Kids & Teens School Holiday Classes�From Tuesday 30 June�Small, hands-on classes designed to build confidence, skills and joy in the kitchen.

Places are limited, and some classes only have a few spots remaining.

You’ll find all the details in tomorrow morning’s newsletter, or you can head to the website now to book your place.

Cooking Classes In-Person and Online | Relish Mama We offer bespoke cooking classes in-person and online, for corporate team building as well as public cooking classes in-person and also virtual online classes. Come join us for a very special food experience.

How do you want to live?

It’s such a simple question, but today it really hits right.

I found myself sitting with that question all weekend after hearing the deeply moving eulogy shared by Roy Valentine for his father, James Valentine.

What an amazing question to carry with you.

How do you want to live?

Today our Ava heads off to live in New Zealand for a while. A new chapter. A brave choice. A life opening up in a way that is hers to shape.

And as her mum, I am feeling it.

The pride. The excitement for her. The little heartbreak of goodbye.

I am writing this from the airport, where she is heading one way and I am heading another, off to Sicily for my own next adventure/ Relish Mama tour.

It is hard to let your children go, even when you know this is exactly what you have raised them for.

To choose.
To wonder.
To be brave.
To listen to the pull of their own life.

So today I seem to be holding sadness and pride in the same hand. But it’s so amazing seeing people you love choosing how they want to live their life.

Go well, beautiful Aves. You are so loved 💛

I’ve made you a little free recipe gift: A mini cookbook called 'Cook Once, Eat Twice'.

It’s a digital mini-e-book with 7 double-duty recipes to make dinner feel easier.
Not rigid meal prep.
Just simple, generous recipes that give 'tomorrow-night-you' a little gift.

You can download it via this webpage here:
https://relishmama.com.au/cook-once-eat-twice-recipes/

I hope you get a lot of delicious meals from this.

Love Nellie
x

Moments like this make everything worthwhile. 🧡

Recipes and newsletters are a labour of love... and messages like this one remind me exactly why I love sharing food with this community.

If you'd love recipes like this landing straight in your inbox, subscribe via the link in bio.
There's a goodie coming your way this Wednesday morning. xx

P.S - Thanks to Greg for the feedback, who made my day.

There is a good chance the cinnamon in your pantry right now is an imposter. Most supermarket cinnamon is actually cassia — a completely different spice. Real Ceylon cinnamon comes from Sri Lanka, and in March 2027 we’re going straight to the source.
This trip is amazing!!! I hope you can join us 🙏🏻💛

https://relishmama.com.au/sri-lanka/

The older (wiser 😉) I get, the more I live by this.

Cook well. Travel often.
Repeat.

Anyone else? 👇🏻

This Thursday night - I would LOVE to cook dinner with you. You wont have to think about what to cook - I have taken care of that for you.

One sauce. Many meals. And a really lovely night in the kitchen together. 🍅

This Thursday in the Relish Mama Cooking Club we’re making romesco — a rich, smoky Spanish sauce that works beautifully with chicken, fish, crispy smashed potatoes and roasted vegetables. You’ll leave the class with a sensational dinner on the table and a romesco sauce that will become a fave in your weeknight repetoire.

If you’ve been thinking about joining the Cooking Club, now is a beautiful time to start. This class is included in membership, and membership is $35 a month.

So the same price as dropping in. But you get so much more. 🤍

Join before this Thursday, May 21, and I’ll see you in the kitchen.
👉 Link in bio.

Not ready to commit just yet? $35 drop-in spots are available, too.

weeknightdinner

Two lovely cooking classes today.

Pizza masterclass in the morning and a gorgeous dumplings/skill based class in the afternoon.

This first photo is of a couple who are travelling around Australia right now. They were so so lovely, and I always feel a little goose bumped when people choose me/us for their experiences. I am so lucky to meet the beautiful people I get to - all thanks to this equally beautiful business I had the ‘balls’ to create WAY BACK IN 2009.

Thank you to all of you in this gorgeous community.
Thank you for cooking with me, travelling with me, being a part of our cooking club and for being a part of this rich & lovely community.

It is Sunday night & yes, I am very weary but I also feel so, so blessed.

xx

Dinner tonight for my Gracie & me.....This is one of those wonderful, nourishing recipes that feels generous, colourful and satisfying, yet is very low-effort to prepare. It is also a fabulous one for using leftover roast vegetables, cooked grains or legumes you already have in the fridge.

I have prepared a purely vegetarian bowl, and the other bowl has a few of Nonna’s meatballs tucked inside for the meat-based protein. It works a treat for our mixed family.

Roasted Carrot, Beetroot & Halloumi Nourish Bowl

With quinoa, herbs, sauerkraut and an optional meatball add-in for mixed households

Serves 3-4

⁠
Ingredients:⁠
3 carrots, peeled and cut into batons
1 small sweet potato, peeled and cut into batons
3 tablespoons extra virgin olive oil ⁠
1 teaspoon ground cumin
½ teaspoon cinnamon
½ teaspoon sea salt flakes
1 cup quinoa, rinsed ⁠
2 (or more) cups of baby spinach leaves
250 g cooked baby beetroot, cut into quarters ⁠
Fresh parsley or mint leaves, roughly chopped or torn
⅓ cup sauerkraut, divided between the bowls (optional)
180g halloumi, sliced ⁠

Optional

Add good-quality cooked meatballs for those who prefer meat-based protein. Warm them in a moderate oven for 15–20 minutes, or until hot all the way through.

⁠
For the dressing:⁠
3 tablespoons extra virgin olive oil ⁠
1 tablespoon white wine or sherry vinegar
1 teaspoon Dijon mustard
¼ teaspoon sea salt
½ teaspoon caster sugar or 1 teaspoon maple syrup ⁠

⁠
Preheat the oven to 200°C. Line a baking tray with baking paper. ⁠
⁠
Place the prepared carrots and sweet potato onto the lined tray. Toss with 2 tablespoons of the oil, cumin, cinnamon and salt. Spread out onto the tray in a single layer and bake for 20 – 30 minutes or until cooked through and golden. ⁠
⁠
Cook the quinoa as per the packet instructions. And remember, this is even simpler if you have the habit of cooking grains in advance and having them at the ready in the fridge.
⁠
⁠
To make the dressing, combine all of the ingredients in a jar. Shake well to combine. ⁠
⁠
To prepare the halloumi, pat it dry with paper towel. Heat a heavy-based frying pan over medium heat and add the remaining 1 tablespoon of oil. Cook the halloumi for 1 – 2 minutes on each side or until golden brown.
⁠
To assemble your bowls, divide the quinoa, spinach, roasted vegetables, beetroot, herbs and sauerkraut, if using, between serving bowls. Add the cooked halloumi and finish with the dressing.
⁠
Prep time: 10 minutes | Cook time: 30 minutes