On the very, very, very long list of things that we’re missing right now, sharing a meal with friends is PRETTY high up there. Self-taught cook Clementine Day (of food project Some Things I Like It Cook) knows this all too well.

Last year, Clem self-published (including writing the recipes, styling the tables and taking the photos!) her first cookbook, Coming Together, based entirely around six long lunches she created with six different pals. And while we’ve still got a little longer before we can do that kind of thing again, Clem is joining us this week to share four recipes, created just for us, that together will make up a feast of sorts. Like all of Clem’s food, this recipe series is all about being present, making it nice, marking the passage of time, and celebrating the promise of sunnier times ahead.

This morning we’re starting with Clem’s anchovy roast chicken with salsa verde and lemony aioli, and there are two veg options and a RIDICULOUSLY good looking sweet treat coming later in this series. But for now, over to Clem!

Nothing says winter like an aromatic-infused spiced fruit. Encase that sweet, stewy goodness in folds of butter cake with a crumbly, crunchy topping and you have an unbeatable winter treat.

This recipe from Julia Busuttil Nishimura combines all those delicious, comforting flavours and textures into one perfect morsel that can be served in perfect tea-time squares, or cut up like a slice for school lunchboxes. *chef’s kiss*

There is something about the combination of spinach, feta, and fried dough that hits all the right comfort food notes, without being too heavy.

In this recipe inspired by a weekend snack ritual when shopping  at the farmer’s market, Julia Busuttil Nishimura creates the perfect pillowy pocket to stuff full of delicious fillings, especially for when those cravings hit – YUM!

The third day of winter and the fourth lockdown in Victoria means we’re back in comfort food mode – and this warm miso salmon bowl with udon noodles from Julia Busuttil Nishimura is bringing the cosy vibes!

Topped with grilled broccolini, a crunchy snap pea salad or really whatever’s in the fridge, this wholesome, tasty dish is going to get us through the cold months ahead.

In the world of showstopping, special occasion desserts – this nostalgic tiered vanilla sponge from our divine food columnist Julia Busuttil Nishimura takes the cake (sorry not sorry for that pun!) for dishes you can achieve at home.

With fresh raspberries, tart lemon curd and crème fraîche icing folded into layers of pillowy butter cake, this is what you make when it’s time to celebrate something special. Like, say…. Mother’s Day?

When the seasons shift from summer to autumn, almost immediately we start to crave more hearty, earthy flavours.

Julia Busuttil Nishimura hits the spot yet again with this vibrant pesto linguine! It contains herby, nutty flavours reminiscent of summer, with extra depth from olive oil and zingy rocket. Like trans-seasonal fashion, but for your palate… Yum!

Summer is done, Easter is approaching and, all of a sudden, it’s sweet bun season. From hot cross to cinnamon, babka to challah, there’s nothing more comforting than a perfect twist of slightly-sweet-slightly-savoury bread when the weather turns cool.

Julia Busuttil Nishimura guides us through the changing of the seasons with her favourite flavour combo, chocolate and hazelnut, in delicious, doughy form.

This will also be the last time we capture Julia in her often-photographed Brunswick home, as she’s just moved house – the end of an era!

Why have pizza when you can have galette? Just ask the French… It’s all about the pastry!

As we come to the close of summer, there’s no better time to mix the best of zesty seasonal vegetables with a flaky, buttery golden crust. Here, Julia Busuttil Nishimura gives us a mouthwatering recipe for just that, with her simple, easy-to-assemble savoury galettes, plus three different topping combinations. It’s the perfect way to spotlight those oh-so-good summer veggies that you can’t get enough of right now (*hello* cherry tomatoes!).