Last Friday I hosted and taught the Visual Art Of Gathering Food & People Workshop at the Cook Republic Headquarters with Emma Duckworth. It was a creative day brimming with styling layer cakes, floral crowns, abundant cheeseboards, lush tablescapes, dessert vignettes, spring salads, food and people photography. Emma worked her styling magic on the cheese boards and the cake tables, she also taught us how to make floral crowns, we chatted about composition, light, framing techniques, camera manual settings, focus, white balance, colour palettes, visual story telling, directing people and food and all things photography. Sally created the stunning cakes and desserts for the workshop and I cooked two of my favourite sharing salads – A Taco Bowl Salad With Roast Corn, Smoky Chicken, Lime & Beans and a visually gorgeous Zucchini Burrata Spring Salad With Pesto. A big shout out to our generous sponsors for the day that filled up our goodie bags with their gorgeous objects – Loving Earth with their delicious raw choccies, In All Things Beautiful with their Organic Sweet Dukkah, Exchange Store Nundle with their Typography Tea Towels, The Black Hen with their pretty floral French Bowls and T2 with tea. All the florals and veggies for the day’s photography and styling sessions were provided by the amazing Little Grocery Service which home delivers bespoke grocery/floral boxes in Sydney.
A large jar of classic homemade pesto made extra green with pistachios and kale renders this beautiful salad of fresh Spring market produce into a feast for the senses. Topped with a hand knotted Burrata cheese that creates a creamy dressing when cut through, this salad is super easy to put together and an utterly delicious use of the spiralizer.
- 8 large zucchinis, spiralized or julienned into noodles
- 250g mixed cherry, baby roma and grape tomatoes
- 2 large handfuls of baby spinach leaves
- 2 large handful of mixed salad leaves (rocket, endive, beetroot)
- 3 hand knotted burrata cheese
- zest of 2 lemons, to serve
for the green pesto
- 3 large bunch basil, leaves picked
- 1 large kale leaf, trimmed
- 4 garlic cloves
- 1/2 cup (50g) grated parmesan cheese
- 1/4 cup (30g) pistachios
- 1/2 cup (60ml) extra virgin olive oil
- salt and pepper to taste
- Place all the ingredients for the pesto in the bowl of a small food processor and process briefly until coarsely chopped. Scoop and store in a glass jar in the fridge until ready to use. I like to top my pesto filled glass jar with a bit of extra olive oil so the pesto layer on top doesn’t go dark.
- Place zucchini, tomatoes, spinach and salad leaves in a very large bowl. Add all of the pesto and gently toss to mix evenly. Serve on two platters topped with Burrata cheese and lemon zest.