mōi

14/10/2025

Bruschetta…

And more memories of Italy.

The perfect snack, lunch, dinner…and yes even breakfast; a freshly prepared bruschetta. As autumn sets in here in Amsterdam, we’re dreaming of magical end of summer tomatoes, on crusty, home baked sourdough.

When it comes to fresh tomato bruschetta, it’s about all the simple details. These are simple details, however if they’re overlooked, you may as well just make yourself a kaas broodje (a cheese sandwich)

Four golden rules for fresh, tomato bruschetta so you don’t surrender to the kaas broodje;

1 - Make tomato bruschetta when you have properly ripe, juicy tomatoes. Choose a nice variety, something with flavour, a fruit that has been grown in soil. We love to dice a côte de boeuf!

2 - Cut thick slices of home baked sourdough and grill or toast it just moments before assembling your bruschetta.

3 - Spend time and take care to properly season the tomatoes and also your bread. Use a good amount of salt, we also like a pinch of fine white sugar to balance the acidity. Season the tomatoes in advance and let them marinate to really bring out the tomato flavour. Whilst the tomatoes are relaxing to the side in all of their salty sweetness, generously rub thick slices of grilled or toasted sourdough, with a freshly peeled and cut clove of garlic.

4 - Finish with a very generous drizzle of the best extra virgin olive oil you can find. That’s the delicious bottle you keep in your pantry and use only for salads and dipping delicious home baked sourdough. Top with fresh basil leaves for colour and extra flavour.

Was there ever a more compatible pair than tomatoes and basil?

Follow these rules …and all of a sudden you might find this dreamy ensemble of salty, sweet, sunshine, becomes your go-to when everything feels too hard…instead of the chocolate box.









mōi

04/10/2025

Italia.

Recently we were lucky enough to escape Amsterdam and experience a 3 week adventure in Italy.

Toscane. Firenze. Sienna. Orbetello. Roma. Frascati. Alberobello. Ostuni. Monopoli. Polignano a Mare. Mattinata. Como.

It was total food, weather and nature bliss!

I have visited Italy many times…leaving only but two provinces left to experience. Sicily and Calabria…these will have to come next time. I hear they’re quite the pick! Especially after recently reading beautiful new book Pranzo. Such a stunning book.

In the coming weeks, I will share some of the highlights of this recent adventure and some of the extraordinarily simple, yet profoundly delicious food, we were fortunate enough to enjoy.

Un milione di grazie Italia.

Photo credit: A delicious bowl of Pappardelle al ragù bolognaise. Rest assured, there was so much more sauce under that pasta.

This photo was taken at the beginning of 2020, when my journey with imagining what mōi could become, was in its earliest days.

…I created…long before MidJourney and Ai…so much content. This was real cooking, real styling, real cameras, real mistakes and real happy accidents….all happening in my little apartment in Amsterdam, as our world was locked away in uncertainty.

Did you know, the people of Bologna traditionally eat their bolognaise with tagliatelle?

Other wide, flat pasta types like pappardelle and fettuccine, as well as tube shapes, like rigatoni and penne that hold the sauce well, are also popular…but spaghetti…no no no.

Spaghetti was a substitute quickly adopted abroad because, the wider variety of pastas were not as readily available in grocery stores. Places like the USA and Australia post war, adored their spag bol!

Agh Italia…

Extraordinarily simple, profoundly delicious.

30/05/2024

Bubbly crust.

So satisfying.

So crusty…and no, not the clown kind…

Although there’s been plenty of laughs.

21/05/2024

Nothing makes time go faster…and nothing slows it down. Being in this place, at this very moment is everything we have.

Our entire world, is exactly this moment.

‘Now is now.’ Wim Wenders.

06/01/2024

👏🏻👏🏻 First attempt at baguettes! Not so easy….definitely more practice required, a very delicious crust and full flavour though!

Happy Saturday everyone!

24/11/2023

Last night hosted a gorgeous Thanksgiving dinner for .the.table

4 incredible woman who have never met each other came to my home to celebrate gratitude and share their stories around the table.

Every single time, I’m blown away by the courage, openness and complete vulnerability that woman share when joined together at a table, with good food and wine. These gatherings fill me with hope and a sense of unity in a time when i feel, we’re living in a less connected world than ever before…and to think that not so long ago we craved and even broke ‘laws’ to sit together at a table like this.

The menu last night; a completely dairy free banquet of traditional Thanksgiving dishes, infused with an Australian twist and ingredients. A very special mention and thanks goes out to for introducing us to her beautiful family wines from in the Barossa Valley in Australia and to for capturing these beautiful pictures of our evening together.

Thank you to all who came and all who made this special night together possible. 🙏🙏

Entrée
Roasted beets with fennel seeds and raspberry vinegarette served with polenta crisps, coriander jalapeño salsa and a dollop of coconut yoghurt.

Home baked sourdough with pistachios and dried cranberries.

Main
Turkey & Chicken Shepherds Pie + Hasselback Butternut Squash served with roasted potatoes, haricot vert and carrots drizzled in honey and nigella seeds.

Dessert
Pear, Pistachio and Rose water cake served with AH vegan whipped cream.
the.table

26/04/2023

Tomorrow is Koningsdag 🧡🧡

Which for those who don’t know, translates to the biggest party in the Netherlands!!! We’re celebrating the King’s birthday.

Come by our Luxe Dogs stand on Nassaukade 70 - right on the Oldenbarneveldtplein Dog Park - and grab yourself a tasty hot dog…or not dog…a beer, a cold drink…and more importantly a dance with DJ JOS!! Whatever you prefer, everything goes! It’s the Netherlands after all! 🧡🇳🇱🍻🌭

Today we celebrate the lowlands!!

10/04/2023

…what’s for dinner when all the shops are closed 😮😮

Pasta making in Normandy.

❤️🇫🇷🍝🇮🇹❤️









Happy Easter everyone 🐣❤️

12/03/2023

12/03/2023

Easy like Sunday morning.

A most fabulous way to start the week, baking bread.

Small confession, we had neglected our starter, and the breads of late hadn’t been as perky as usual.

So these past few days we put some time in and paid close attention to helping restore our starter. With some love and care, we fed it consecutively for 3 days…to make it healthy and strong again.

This morning’s results speak (smell) for themselves.

Oh what joy bread can bring!

Just like ourselves, it takes time, attention, love and care to restore. It’s a process that just can be rushed.

And when we decide to dedicate time to letting it happen, we are rewarded with so much more than we could have ever imagined.

Have a great start to your week everyone!










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Watch this space for more info coming soon on private Spring dinners, lunches and Dutch cheese and Dutch wine tastings! Yes!! Dutch wine! It’s real…and delicious!