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“A Way With Food” • Sydney + London • ••• 👇 Recipes, beauty recs and more
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If you haven’t made THE date, shallot, Parmesan and lemon dressing yet, well, then, you haven’t lived and this latest showcase is a friendly reminder to try it out asap.
It’s sweet, salty, lemony and everything you want in a dressing. Tossed with finely shaved cabbage and golden roasted pine nuts, you have yourself a pretty perfect salad that could be served elegantly to your guests at a dinner party or wolfed down straight from the bowl on your couch on a Monday night. It’s one of those. A versatile heavy hitter.
I adore raw cabbage and it’s utterly delectable in this scenario! Recipe below. Enjoy!
INGREDIENTS:
Serves 2-4
For the dressing:
* 8-10 firm pitted dates, finely sliced
* 2 small shallots, finely diced
* Around 80 to 100ml extra virgin olive oil
* Juice of 1 lemon or more to taste
* A chunky knob of Parmesan, finely grated
* Salt, to taste
For the salad:
Half a head of cabbage finely sliced or shaved with a mandoline
Half a cup pine nuts, toasted in a pan until golden.
METHOD:
Start with the dressing. add dates and shallots to a large mixing bowl. Pour in the olive oil and lemon juice, then stir through the Parmesan and a good pinch of salt and give everything a really good mix, letting the dates and shallots soften slightly in the acid and oil. Taste and adjust, you want it sweet, sharp and salty all at once. Set aside while you prep the rest.
Throw the cabbage straight into the bowl with the dressing and toss well so every strand gets coated. Have a taste and add any more of what you think is needed. Salt, lemon. Olive oil or Parmesan. Scatter the cooled pine nuts
over the top last so they stay crunchy, then serve straight away.
19 Jul 2026
Another foolproof dinner party menu for you: Chicken Marbella, crispy smashed potatoes with preserved lemon, feta and honey, and a fresh and crunchy fennel and celery salad with lots of Parmesan and Dijon vinaigrette. Recipes going out across two Substacks with the Chicken Marbs going out tomorrow 💥 Link in bio to subscribe xx
15 Nov 2025
Oh my gosh it is high time I did something like this! So many new faces here in recent months and I’ve been wanting to reintroduce myself for a while because I’m definitely not lost on the fact that my life might seem a little confusing. Like, where do we actually live etc? 😂 I don’t have a super straightforward answer on that exact topic for now but I thought a little recap on how I got to be where I am would be nice 💕 It was actually rather cathartic putting this together but don’t laugh when I say it took me about 2 weeks to do it. Sure, I can put recipe content together with ease. This kind of stuff? Not so much lol! Anyway, I’m a pretty open book so if you have any questions for me, drop them below and I’ll be sure to write back xx
01 Dec 2025
The dressing of all dressings is BACK! And this might just be the simplest iteration of them all.
Dates, shallots, lemon, olive oil and parmesan, this time with steak, rocket and a blob of Dijon mustard because I’m allergic to eating steak without it.
The juices from the steak run into the dressing and the whole thing is just unbelievably delicious. So few ingredients, SO much flavour.
Full recipe coming to Substack on Sunday! If you’re not already subscribed, there’s a link in my bio so you don’t miss it.
And if you’ve still not tried this dressing, what on earth are you waiting for?!
05 Nov 2026
Golden roasted pumpkin, gingery, peanut-dressed Tuscan kale, crispy chilli oil and fried shallots. What a combination!!!
The pumpkin gets roasted simply with olive oil and salt until golden and caramelised. The kale gets wilted and tossed through a punchy sauce of peanut butter, soy, ginger, lime, rice vinegar and chilli.
Finished with a generous lashing of crispy chilli oil and a shower of fried shallots. Sweet, salty, creamy, spicy, crunchy. It’s all happening here.
I’ll be sharing the full recipe with measurements on Substack soon. Comment PUMPKIN and I’ll send you a link to subscribe so you don’t miss it!
03 Nov 2026
A London dump from my trip last month. This one was all of the things: super fun, crazy busy, overstimulating, amazing, stressful, celebratory, all of it!
Career highlight without a doubt! @ottolenghi @verenalochmuller
Bobbi’s Bar at @st.clementlondon very sexy!
Hotel lobby of my actual dreams @st.clementlondon
Coffee in bed @thezetterhotels Bloomsbury ♥️
Diving into these crisp sheets at the end of a long day. No words!
Too much stuff stresses me out yet I always have too much stuff
Day in the office with the @sheerluxe fam 💕
London you beauty! My heart is so here
@roka Aldwych sashimi platter so good
Glad to report I actually did use the tub one night and I’m so glad I did. Very relaxing.
@st.john.restaurant post cookbook launch meeting tipple and snacks with the best team
My guardian angel / agent same same @holly___harris ♥️♥️♥️♥️
@trullo_restaurant tiramisu 🤤
Shot a @sweatybetty campaign with the very talented @beatricerigby
@thezetterhotels Bloomsbury home away from home. I really love staying here. Such a great location and gorgeous design.
@sezane Marylebone pitstop to check out the new collection and do a little damage
Then flew to Zurich with this cutie @micaelaphilippo
My black cab driver must’ve heard me having a little breakdown in the back of his car on the way to the airport. And so when I got out he gave me this. It’s a monks workbook on chilling the fuck out. Obvs made me cry 😭
Fin! Glad I posted this before I’m actually back to London in 3 weeks 😂😂
01 Nov 2026
We invited @nataliechassay (aka Queen of Salads) into the Test Kitchen to make one of our favourite salads from SIMPLE TOO: a bavette steak salad.
One of those salads that’s easily a full meal - plenty of herbs, peppery za’atar butter, and the steak doing the heavy lifting.
The recipe is in SIMPLE TOO - you can get your copy through the link in my bio.
28 Oct 2026
Roasted carrots with dates, pistachios and pickled green chillies all tossed together on a hot tray and piled onto tahini yoghurt. Unbelievably simple, very delicious. The full step by step will be going out to all subscribers on Substack this week. Link in bio to sign up if you’d like it x
Wearing my Lemon/Espresso Natalie Apron designed by moi and @cargocrew
26 Oct 2026
Roasted peppers, loads of oregano, whipped ricotta, anchovy & hot honey crostini. Quite possibly the perfect little mouthful!
And here’s a little look at The Natalie Apron I designed with @cargocrew in action! The big pocket and tea towel ring are proving rather handy, but mostly I’m just so happy to finally have an apron I love wearing both in the kitchen and when my guests arrive.
Comment CROSTINI and I’ll send you a link to the Cargo Crew website, where this recipe and two more absolutely delicious crostini recipes are waiting for you X
/own product
24 Oct 2026
When @nataliechassay met @itsginabruno for pizza and dessert in New York City. Will there be a second date? 😉🍕
But for real so good to take the friendship from cross continent DM’s to IRL. Highly recommend! And yes to @rubirosa_nyc so damn good 😍
23 Oct 2026
Last week we launched the Natalie Apron with @cargocrew under a magical canopy of rain and celebrated with the most wonderful afternoon of food, friends and a rather elaborate crostini-making situation!
I’m actually convinced this is a brilliant idea for a fun dinner party, although putting together a selection of ingredients where pretty much ANY combination would be delicious was far more mind-boggling than anticipated. Not to mention the 60-odd bowls required to pull it all off!
But perhaps I’ll share my crostini secrets soon because I really do think we’re onto something here… what do you reckon?
We followed with pasta and salads, all recipes from my upcoming cookbook, and a very lovely afternoon was had by all.
So much love and thanks to the wonderful Cargo Crew team, the brilliant @anniecarrolll from @character_distinction and our incredible chefs @tobywilson and @samuelalexanderrozsnyoi for making it all happen! ❤️
22 Oct 2026
Tuna, mango & green chilli tartare with avocado tahini. So bloody good!
Okay, so the gist is this:
It’s fresh raw tuna, mango, yellow tomatoes, red onion and green chilli, all tossed together with plenty of fresh lime juice, sesame oil, soy sauce and salt.
Underneath is a creamy avocado, tahini, coriander and lime situation that just brings the whole thing together.
Pile it all onto a big plate with plenty of salty tortilla chips for scooping and swiping, or serve as individual little tostadas. Either way, outrageously good.
Full recipe coming to my Substack, A Way With Food, very soon! Link in bio to subscribe x
19 Oct 2026
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