This one is a winner, folks. It’s also proof that a near-empty pantry is not a crisis. This dish is loved dearly by my girls and is often my go-to when I’ve got little to nothing in the fridge, and I’m after something fast, comforting, but also light.

If you love lemon as much as I do, this one is for you! Lemon is the hero in this dish. It cuts through the parmesan, wakes up the pesto, and makes the whole thing taste fresher than the sum of its very humble parts.

GOOD TO KNOW:

• Doubles up without any drama, so scale it for a larger crowd

• Works as a light main or a side to a bigger summer spread

• Not a chilli fan? Swap in cracked black pepper if thats what you fancy

• Vegetarian-friendly

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RECIPE:

Prep: 10 minutes

Cook: 15 minutes

Serves: 4 (double everything if you have more mouths to feed.)

TOOLKIT:

1. Large chopping board

2. Large Pan / Wok

3. Large Pot of boiling water

4. Zester

5. Grater

6. Large serving platter

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INGREDIENTS:

1. Juice of 2 lemons (the actual hero, everything else is a supporting act)

2. Zest of 1 large lemon

3. 1 onion, finely chopped

4. 2 finely diced garlic cloves

5. A generous glug of extra virgin olive oil

6. 1 chilli, finely chopped (optional)

7. 1 cup parmesan, generously grated, plus more for serving

8. 1 tablespoon good quality basil pesto

9. A few fresh basil leaves, optional

10. A handful of baby spinach, optional

11. 1 packet spaghetti or linguine

12. Crispy onions, for serving

METHOD:

Prep everything first.

Chop your onion, garlic, chilli and basil. Grate the parmesan and set it aside. This is not the recipe to freestyle mid-cook.

Build the sauce.

Add a generous glug of olive oil to a pan. In goes the onion, lemon zest, lemon juice, basil pesto, basil leaves and chilli. Simmer until the onion turns translucent and gives up all resistance.

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Boil the pasta.

Ten minutes, al dente, firmer side always. Nobody needs mushy spaghetti in their life.

Bring it together.

Add a quarter cup of pasta water to the pan and stir in the parmesan. Watch it turn glossy and slightly smug.

Add the pasta. Toss well so every strand gets its fair share of lemony goodness.

Wilt the spinach. Stir it through. The residual heat does cooking here.

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Serve.

Another generous grating of parmesan, because why the hell not. Crispy onions on top, or a scatter of breadcrumbs if you’re feeling fancy. I often do another drizzle of lemon juice because I can never have enough. Finish with a drizzle of olive oil. Done!

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Until the next one…

All my love,

Jess

x

Simple or ambitious, these staples are non-negotiable in my kitchen. Once you understand these 5 five elements and how they play their part in putting a dish together- salt, fat, acid, sweet, and heat - you're golden.

Thirteen ingredients that do the work. They hold up a 10-minute one-pan wonder and a proper Sunday feast with equal confidence. My kitchen relies heavily on these game changers.

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Fresh Herbs, the Life of the Party

They’re the friend you didn’t know you needed until you suddenly can’t go without them. Grow your own, grab the weekly essentials, or hit the Saturday market for the good stuff.

My market standards: flat leaf parsley, rosemary, fennel leaves, basil, and lemon thyme. That lineup covers pretty much any cold salad or warm hearty dish, on repeat, for a solid two-week rotation.

Finishing Salt. Not Table Salt.

Coarse. Flaky. Always on the counter, never buried in the cupboard. I grab a pinch before, during and after. Im also going to admit I am a texture snob on this one. Flakes win.

Fun Fact: A teaspoon of table salt and a teaspoon of flaky salt are not the same sodium hit. Flakes are less dense. Same pinch, gentler dose. Maybe this is why im such a big fan!

Honey, Collected Like Souvenirs

Everyday honey for the daily grind. “Special occasion” honey hoarded from every trip I’ve ever taken. Refined sugar’s been quietly retired.

Fun Fact: honey tastes sweeter than table sugar gram for gram, so a little goes further.

Soy Sauce, the Depth Charge

Stews. Soups. One-bowl wok wonders. Soy does the quiet, unglamorous work of making everything taste more like itself.

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Citrus. All of It.

Lemon, orange, lime. We're juicing, zesting, and skins are pickled and preserved. A little lemon over anything and everything is the trick.

Fun Fact: The zest carries more flavour than the juice. That’s where the aromatic oils actually live. Juice gives you tang. Zest gives you the whole story. Hence my fave tool featured in every recipe: The Zester.

The Underestimated Date

The first thing I grab when wanting to jazz up a salad or a roast. Just like the olives, these jewels bring the opposite flavour profile (sweet) but the same punch that you’re after. A few of these babies, finely diced and chopped, added to a little olive oil, parmesan and lemon can go a long way to brighten most ingredients. Whether a marinade, topping or dressing, we love them. End of story.

Fun Fact: This is the ‘sweet’ element within the five rules of cooking we’re playing with. If im out of dates, im reaching for the raisons. Yep! They do a similar sweet magic you won’t regret.

Toasted Nuts, Batch Prepped

Bought in bulk in my household. Toasted on a Sunday to save time. Kept in a jar like edible confetti for salads, pasta, roasted veg. The cherry on top of almost anything.

Fun Fact: Toasting triggers the same browning reaction as searing a steak, unlocking nutty aromatics raw nuts simply don’t have. Raw is potential. Toasted is the finished product.

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Chilli - Fresh or Dried, Get Some

My favourite secret weapon. A small pinch adds heat and sweetness. Even for those who don’t enjoy the heat, when used subtly, it can elevate a dish that you can’t refuse.

Fun Fact: Capsaicin isn’t technically a flavour. It’s a pain receptor trick. Your body fires back with endorphins, which is the actual, physiological reason spicy food is hard to quit and slightly addictive. Hi, my name is Jess, and I am a chilli addict.

Parmesan, Always in the Fridge

Grated or whole, always within arm’s reach. Pasta, olive oil, salt, parmesan, sautéed tomatoes. Salad leaves, salt, lemon, olive oil, parmesan. Standard sides or meals that hold their own. This is the secret weapon to almost every single dish I have on rotation.

Good Olive Oil goes a long way

The everyday bottle from the local store. The finishing bottle, always in a prettier label, cold pressed, smuggled home in a suitcase from wherever has the best produce along my travels. I always put my hand up for a peppery kind. Good enough to drink it straight.

Fun Fact: That peppery catch in your throat from a good extra virgin olive oil is oleocanthal, a compound that behaves in the body a lot like ibuprofen.

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Lettuce. Non-Negotiable.

Yes, I’m “the salad girl.” No, salad is not boring. Lettuce isn’t just the boring green leaves. It’s the freshness layer that makes almost any dish pop. See: The popular Stickly Asian Salad you’ve all been making.

Fun Fact: Crunch Cos or Romaine lettuce heads last longer in the fridge and keep their crunch.

Rice Noodles, It's Fuss-Free

My partner is gluten intolerant, so this is the easiest swap in the pantry. Served hot or cold, standing in for pasta more often than you’d think. Not the same indulgent Italian profile, I get it. But it never disappoints.

Ginger, Frozen Whole

My favourite life hack, shared freely: buy ginger in batches, freeze it whole in a ziplock. Grate it straight from frozen. No peeling, no mess, no fingers lost in the process either.

Fun Fact: Freezing doesn’t dull the flavour compounds. It just makes the ginger easier to shred. Win!

A Humble Jar of Olives

I reach for these to amp up any dish. Such a small ingredient can bring the punch. Add to chopped salads, add to a roast dish (meat or veg) - these are little umami, salty weapons.

These are my non-extravagant ingredients that form the base of my kitchen. All of them do the work, every single time without fail.

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Until the next one…

All my love,

Jess

x

Yup! You guessed right - we're packing a bag and heading off to eat, drink and wander, again!

Palma & Its Beautiful West Coast:

I’m just going to put it out there: Mallorca is easily one of my all-time top places on planet earth.

But let’s be real. Trying to tackle the whole island in one go is a fast track to a travel breakdown (at least, I speak for myself). To save your sanity, this quick-hit guide sticks strictly to vibrant Palma and the pockets up the West Coast I love so much. (East Coast lovers, your turn is coming!).

Let’s Swim: The Best Beaches Near Palma & the West Coast

The water here is so ridiculously clear it almost looks photoshopped. Here’s where to set up camp, dive in every twenty minutes, and soak up maximum sunshine.

1. City Proximity: Ses Illetes, Playa de Illetes, and Platja de ses Illetes (perfect for a quick dip near the city).

2. ‘Chic’ Coves: Cala Deia (rocky, dramatic, iconic) and Cala Fornella.

3. Hidden Gems: Portals Vells, Cala des Mago, and Portals Nous (my faves near enough to the city).

*Cheeky Bonus:

Cala Pi (Technically East, but a sneaky masterpiece worth mentioning early that I have visited and loved).

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Let’s Eat: City Edition

Where I Eat in Palma

Palma's food scene is heaving, beautifully designed, and has new spots popping up all the damn time. Impossible to stay on top of, so here are the reliable faves I keep coming back to.

Daylight & Casual Spots

Mallorca Delicatessen - Mateu Pons:

Always a vibe. Right in the thick of old town. It’s busy, but worth it for the authentic Spanish deli energy. Sit on the street, order an ice-cold beer or a glass of crisp bubbly, accompanied by a small charcuterie board after a long day of walking about.

Lily’s: An old faithful for a breakfast or brunch run. I first visited this little gem over ten years ago on a core-memory girls’ trip back when our diet consisted strictly of baguettes, beer, and questionable decisions. That trip marked a total pivotal chapter for us (we’re still the tightest foursome to this day!), and the fact that Lily’s is still thriving a decade later says everything you need to know. A simple, affordable and reliable stop.

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Watering Holes & Pre / Post - Dinner Pit Stops

Coloma - The perfect spot to sip something cold and devour some delish small plates!

Gibsons Bar: Always packed, completely unpretentious, directly in the plaza setting for a no-fuss drink or two with friends.

Bar Cuba: A box tick to say you’ve been there done that. Busy but some epic views of the city and cathedral by night.

Bar Abaco: Pure theatre. It is dramatic, gorgeous, and opens at 8 PM. There will be a queue. No food here, so go strictly pre- or post-dinner for the experience.

The Main Event

Cafe Ca’n Toni: If you want real Mallorcan cuisine, this is it. Sit outside and order the suckling pig. It is rich, decadent, and the kind of meal you’ll dream about for weeks. It’s nestled in a narrow side street next to an old cathedral. Book ahead or prepare to wait.

La Malvasia: I love this little spot in Old Town. Try to snag a seat in the window or out in the plaza. Delicious, unpretentious, and I'm a big fan of that burgundy exterior.

El Caminito: A true local favorite. Authentic setting and dishes to match. Book ahead!

Quadrat: A more ‘luxe’, beautifully curated option tucked near the cathedral.

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Let’s Eat: Outside the City

West Coast Mallorca Restaurants Worth the Drive

The aesthetics out here are something else. Very few places bring this kind of relaxed-yet-magnificent feeling to the table.

Restaurant Illeta: Picture a spot floating in the middle of an electric-blue bay, reached only by a little wooden boardwalk. We sat here all afternoon, water practically at our feet, crushing fresh seafood and drinking Aperols on repeat (shock horror!) Zero regrets.

Hotel Corazon: Chic, fun, playful. Honestly, I'm obsessed. A must for anyone with an eye for design. Stop here on your route to Sóller for the interiors and a few delicious plates. I put my hand up for the salads, obvs! It's giving retro-glam, and I'm here for it.

Ca’s Patro March (Deia): Iconic for a reason. Spend the morning floating in the cove below, then wander up for a long, lazy lunch perched right on the cliff edge. We ordered wine and whole fish cooked over coals. Groundbreaking stuff (lol!), I know. But the Spanish know exactly what they're doing. Book ahead or prepare to wait.

S’Hort de Cartoixa: Casual tapas and quick drinks when exploring Valldemossa. A relaxed win.

El Olivo (Belmond): For a luxe, romantic spoil, this is it. Olive trees, terraced gardens, warm lighting on a stone patio. Breathtaking. Just be prepared for a pricey bill.

Es Pi Restaurant: A romantic favourite. The rolling terraced gardens look straight out of a picture book. Go early for a drink on the lower lounge terrace pre-dinner.

Forn Deia: Your regular morning coffee stop for flaky croissants, deli goods, and fresh fruit for the beach bag.

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Villages I Visit Every Trip:

As much as the beach may call you to stay put, the inland villages look like a film set and deserve their own time on the itinerary. Here are the ones I keep coming back to.

Valldemossa, Deià, Sóller & Banyalbufar

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Some dishes work hard for their compliments. This one just shows up in season and lets the produce do the talking. Blame the peaches — they’re doing something genius in that pan!

Enter: The Peach, Tomato & Burrata Salad

This is what happens when you stop overcomplicating things in the kitchen. We're keeping it real simple, people! Caramelised peaches, ripe seasonal tomatoes, and a burrata cheese that’s, well, basically a masterpiece of its own kind - nothing here needs technique or huge skills, just good timing and great produce.

Platter out? Let’s go!

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RECIPE:

• Prep Time: 10 minutes

• Cook Time: 10 minutes

• Serves: 4

TOOLKIT:

• Chopping board

• Sharp knife

• Zester / grater

• Large frying pan

• Spatula

• Large serving platter

INGREDIENTS:

1. 5 fresh white peaches, sliced into cheeks

2. A few sprigs fresh thyme

3. 1 tbsp honey

4. A handful fresh mint leaves, torn

5. A handful fresh basil leaves, torn

6. 1/2 lemon, zested and juiced

7. 3–4 large summer tomatoes, sliced

8. 1 whole burrata

9. Salt

10. 1 fresh chilli, finely chopped (optional — but as you know me, it’s worth it)

11. Olive oil, for the pan

12. Good extra virgin olive oil, to finish

13. A handful of walnuts, chopped

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METHOD:

Set the Stage

1. Slice your tomatoes across a serving platter and season lightly with salt.

2. Chop your walnuts and set aside. Tear your mint and basil, saving some for later.

3. Slice the peaches into cheeks, pip removed.

Caramelise the Peaches

1. Heat olive oil in a large pan with salt, chilli, and a couple of thyme sprigs. Worth knowing: give the pan time to actually get hot before the peaches go in — that’s what gets you colour, not a soggy peach situation.

2. Lay the peaches in skin-side up, and tear over a few more herbs.

3. Drizzle with honey and cook for 5–10 minutes, until caramelised.

4. Add the lemon zest and juice.

5. Flip skin-side down for 3–5 minutes more, then pull off the heat to cool slightly.

Assemble

1. Scoop the peaches onto the platter over the tomatoes.

2. Set the burrata in the middle — let it own the plate.

3. Scatter the reserved herbs and walnuts over the top.

4. Finish with a drizzle of olive oil and one last touch of salt.

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To Serve

Bread on the side is non-negotiable; to lap up the fresh seasonal juices & infused oil! Beyond that, it holds its own next to fish, steak, chicken, or nothing at all — this one doesn’t need backup.

Simple, seasonal, a little bit showy. Enjoy!

Until the next one…

All my love,

Jess

x

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*Notes: Best made with tomatoes and peaches that are actually in season — this is not the recipe to fight mediocre produce with. Swap white peaches for yellow if that’s what looks good at the market. Chilli is optional but recommended if you like a little heat with your sweet.

Let’s be honest for a second: nobody actually wants to slave away over a complicated third side dish when hosting. We want maximum flavour with minimal output, preferably while sipping something crisp and pretending we have our lives completely together.

Enter: The Butterbean & Pea Salad.

This bad boy carries real weight. It magically ticks both the fresh green salad and satisfying carb boxes in one go, saving you from making multiple sides. It’s snappy, bright, wildly easy to whip up using pantry staples, and features an easy & healthy dressing that will make you question grabbing that ready-made store-bought version next time.

Grab your mixing bowl - let’s get into it!

RECIPE:

• Prep Time: 20 minutes

• Serves: 4–6 people

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TOOLKIT:

• Large chopping board

• Sharp knife

• Grater / Zester

• Baking tray

• Small mixing bowl

• Large mixing bowl

• Baking parchment paper (wax paper)

• Serving platter

INGREDIENTS:

1. 400g Butterbeans (1 can or jar, drained and rinsed)

2. 1 cup Frozen peas (thawed, rinsed in cold water)

3. 1 handful Green beans, snap peas, or broccolini (pick your favourite)

4. 200g Feta cheese (don’t hold back)

5. 1 handful Nuts or seeds, roughly chopped (walnuts, pumpkin seeds, or almonds work brilliantly)

6. 1 Bread roll or slice of sturdy bread (roughly torn into rustic chunks)

7. 1 tbsp Fennel leaves, finely chopped

8. 1/2 chopped preserved lemon (optional but delicious)

9. 1/2 Orange (juiced + zested)

10. 2 tbsp Juice straight from your gherkin jar (Yes, I said that. Trust the process!)

11. 1 glug Quality olive oil

12. 1 small fresh chilli, chopped (always optional, but seriously chili changes every dish for the better)

13. Glug Olive oil

14. Salt

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METHOD:

Prep & Sauté

1. Drain and rinse your butterbeans and frozen peas under cold water. Set aside.

2. Flash-sauté your green veg of choice (beans, snap peas, or broccolini) in a hot pan with a tiny drop of oil until just tender. Add a dash of salt to season.

   *The Golden Rule: Do not murder the veg, people! Less is more here. We want vibrant green, crisp, and snappy—not limp and sad.

3. Set them aside to cool.

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Bake the Crunchy Golden Chunks

1. Preheat your oven to 180°C. Scatter your torn bread chunks onto a parchment-lined tray. Drizzle with olive oil, sprinkle with salt, and bake for 8–10 minutes until golden and crisp. Remove and let them cool.

   *Pro Tip for us Meal Preppers: If you’re making this ahead of time, keep the croutons completely separate until the absolute last second. Nobody wants a soggy crouton. We want crunch!

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Magic Dressing

1. In a small bowl, combine your chopped fennel leaves and chilli. Pour in a generous glug of olive oil, the orange juice, orange zest, a generous pinch of sea salt, and that splash of gherkin juice. Give it a quick whisk. It’s bright, salty, sweet, and punchy.

Bring It Together

1. In a large mixing bowl, toss together your drained peas, butterbeans, and cooled sautéed greens.

2. Pour over that vibrant dressing and give it a gentle mix. Crumble in the feta and sprinkle over your chopped nuts or seeds for extra texture.

3. Toss through your crisp croutons right at the end, then scoop everything onto your favourite platter.

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TO SERVE:

Voila! Dish this up alongside that Orange Glazed Roast Chicken from last week, and you are officially golden. It’s a crowd-pleaser for summer lunches, cosy winter dinners, and every season in between.

It’s healthy, fresh, zingy, and comforting. You’re welcome!

Until the next one…

All my love,

Jess

x

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She’s sticky, sweet, spicy, fresh, and ridiculously comforting. An easy dinner party chicken dish!

We’re pulling out our beloved orange again, and - once again - she completely changes the game.

If you think roasted chicken can be a bit of a bore, allow me to introduce you to your new dinner party secret weapon. Meet the One-Pot Orange Glazed Chicken. She's reinvented the standard roast choek.

Now before you turn away at the word ‘fennel’, trust me - I too have recently been converted, and it’s safe to say, 100% here to stay. Fennel, orange, honey, and chilli are an absolute match made in kitchen heaven. The fennel paired with bright citrus, sticky sweet honey, and just enough chilli kick to keep things exciting? Sign me up.

She hits every single note you want on a plate: a little heat, a little sweet, and that glossy, golden skin that makes everyone at the table go quiet for a second. Best of all? She’s an absolute dream for hosting. Prep her in advance, let the pot and oven do all the heavy lifting, and take full credit for being a culinary legend.

Let’s go!

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RECIPE:

• Prep Time: 20 minutes

• Cook Time: 60 minutes

• Serves: 4–5 people

(Double up across all ingredients if you're adding or doubling up on the chicken portions.)

TOOLKIT:

• Large chopping board

• Sharp knife

• Grater / Zester

• Large cast-iron pot (or a large baking dish!)

• Serving platter

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INGREDIENTS:

• 4x Chicken quarters (legs and thighs, skin on)

• 1/2 Onion, sliced

• 1 Large orange (you’ll need both the zest and the juice)

• 1 tbsp Honey (for that final glaze)

• 1 tbsp Red wine vinegar

• 1 tbsp freshly chopped fennel leaves

• 1/2 tsp Coriander seeds

• A few sprigs of fresh rosemary

• Chopped fresh chilli (to your liking—live your truth!)

• A generous glug of olive oil

METHOD:

1. Build the base: Place your sliced onion, rosemary sprigs, chopped chilli, and a solid glug of olive oil into your large cast-iron pot. Pop it over medium heat on the stove and cook until the onions just start to soften and smell incredible.

2. Get that skin golden: Place your chicken portions skin-side down into the pot. Fry for about 5 minutes until the skin starts to turn beautifully golden brown, then flip them over (skin-side up).

3. Layer the flavour: Scatter over the chopped fennel leaves, coriander seeds, orange zest, orange juice, and red wine vinegar.

4. Let the oven do its thang: Cover the pot with its lid and slide it into the oven at 180°C for 50–60 minutes. Now, sit back, sip a glass of wine, and let the pot do all the heavy lifting.

5. The sticky ending: Remove the lid, drizzle that tablespoon of honey straight over the chicken skin, and place the pot under the grill for 10 minutes until bubbling, sticky, and crisp. Done! Voila!

*No Cast Iron Pot? Zero Stress!

We’re all about low-drama cooking here and going with your gut! Simply grab a large baking dish and layer all the ingredients in the exact same order. Cover tightly with foil, bake for 60 minutes, remove the foil, drizzle with honey, and grill for 10 minutes to crisp up that skin. Easy!

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TO SERVE:

Transfer the chicken onto a gorgeous, large platter, pour those sticky pan juices right over the top, and watch the crowd devour it.

Pairs best with: A fresh, hearty green salad or your favourite roasted veggies. I went with a hearty fresh bean and pea salad to accompany this dinner party spread and will share my sides soon!

Enjoy!

Until the next one…

It would be rude not to start off with a quick guide on the city I currently find myself in. Lol!

Lisbon has officially become the trendy kid on the block. New bistro bars, natural wine hubs, and creative dining concepts are popping up on every corner, which makes navigating the city a blast - BUT a total nightmare if you don’t have a game plan in limited time.

Nothing ruins a trip faster than decision paralysis (or ending up at a mediocre tourist trap!) So, consider this your curated, fluff-free guide to eating, drinking, and being merry in vibrant Lisbon, Portugal over 72 hours+.

(And before you ask: yes, a dedicated post on day trips to Cascais and beyond is deserving of its own article!)

Grab your walking shoes (they're needed), hit save on this email, and let’s dive in.

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Consider yourself sorted:

1. Dinners that tick the boxes

2. Drinks that inspire another one

3. Coffee to keep you going while exploring

4. Brunch to cure the ‘one too many Pisco Sours’

5. Lunch that delivers doing it all again

6. Best city quiosque to plonk yourself

7. Authentic sightseeing without the cringeworthy tourists

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Dinner -

Lisbon’s restaurant scene is having a massive moment right now. From cosy neighbourhood bistros to buzzing hot spots, these are my ultimate non-negotiables for dinner

• Bar Alimentar:

  • Pure vibes. Intimate, dimly lit, and always packed (book well in advance!). The outdoor courtyard is stunning. Order the green grape salad and the ceviche. The interesting showstopper is the cod fish & pistachio cannoli. It’s sweet, salty, savoury but packaged as a dessert. You either love it or hate it! Note: They operate on 2-hour dining windows, so order efficiently!

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• Danoi:

  • Go for the pork belly and crudo (shock horror, she’s back at the raw fish dish!), stay for the secret passionfruit tequila shot they bring around to kick-start the night. Intimate, lively, and great for a pre-dinner street drink at their bar window too. A delicious option!

• Guardo Mor:

  • Classic, cosy, family-style French food done right. We went here for a friend's 40th and devoured rotisserie chicken down the centre of the table, and im still dreaming of the potato gratin and tarte tatin. They also do a fun drag show with great music on certain days of the week! A hidden gem!

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• Leon Bistro:

  • My neighbourhood fallback when cooking feels impossible. Simple, unpretentious French comfort food—order the beef tartare with fries and a solid glass of French red.

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• Katsu:

  • A staple for me. A hole-in-the-wall spot serving modern asian flavour bombs: sushi, dim sum, raw fish dressed in soy and chilli, and sticky beef bowls washed down with an ice-cold Japanese beer. It’s a yes from me! An affordable option on the go.

• Valdo Gatti :

  • Think Italy is the only place for world-class pizza? Think again. This central spot makes ancient grain dough with the most insane stretch and flavour. Hack: Grab a takeaway box and walk 100 meters to Miradouro de São Pedro for a sunset pizza picnic over the city.

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• Bovista Social Club :

  • Cool, trendy, and buzzing. It’s tight on space, but it delivers incredible small plates, great cocktails, and a killer soundtrack. It’s situated on the street where you can roll from one side to the next and are not short of food & drink choice.

• O’Palmeral :

  • Preserved vintage interiors and sunshine tables right on the pavement. A classic neighbourhood spot serving traditional Portuguese-French dishes—the pork chop with mustard jus is a winner year-round.

  

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Drinks, Sundowners & Nightcaps -

• A Cevicheria

  • We're going big on the best Pisco Sours here. They carry a hefty price tag, but they do scream ‘another one please!’ too. For a gal who loves her raw fish served with a cold bevie, this spot ticks all the boxes. Sit at the bar for a spoil. The dramatic sea-inspired interiors are of course another reason to plonk yourself down.

• Sinhor Uva:

  • A cosy natural wine bar sitting street-side right across from Estrela Park (The Central Park of Lisbon). Expect an ever-changing list of global low-intervention wines and tiny, delicious seasonal plates.

• Pinch Seafood Bistro Bar:

  • Sexy interior, killer cocktails, and creative small plates (think lobster rolls paired with crisp bubbly).

• Royal Vessel Bar:

  • Old-world, cosy, and slightly moody with stone walls behind velvet curtains. It feels like a secret cigar bar, making it the perfect spot for a post-dinner cocktail.

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• Parra Wine Bar:

  • A chic, candle-lit haven in Santos offering an incredible selection of natural wines and seasonal small plates designed for slow sipping and sharing. We ordered beef tartare, a glass of champagne and ended on a high with a shared cherry chocolate mousse here, people. You're welcome.

• Holy Wine:

  • A natural wine cult fave. You’ll practically be sitting on the sidewalk curb with a glass in hand, surrounded by bustling energy. Can’t say I return to this spot often, but it’s popular for a reason and worth a visit!

• Baz:

  • If you want great music, excellent drinks, and an adult nightlife scene that rolls into the early morning hours, start on this street and follow the vibe down the block.

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Long, Lazy Lunches -

I love dinner, but an extended, sun-drenched lunch with a bottomless bottle of crisp wine is where this gal is at!

• Pils:

  • A super casual, high-flavour spot for great food and ice-cold craft beers on tap. They specialise in coal-cooked and smoked proteins. Fun interior & bar design too, which is a plus!

• Magnolia:

  • Sitting pretty right on the edge of Praça das Flores, this place nails the aesthetic and the menu. Order a bowl of mussels, pair it with a glass of natural wine, and people-watch. Pro tip: A fantastic monthly farmers' market, Friends of a Farmer, sets up camp here too!

• Pomme Eatery:

  • This restaurant group simply doesn’t miss. Pomme is creative, lively, and chic. While crowds love their chicken Kyiv, I stay true to my roots: the tomato salad, squid, and Parmesan fries. Their dessert menu is not difficult to shovel down either!

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Brunch -

I’m definitely more of a long-lunch gal, but that doesn’t mean I won’t indulge in Lisbon’s booming brunch scene here and there

• Tomorrow at 9

  • Located on the quieter side of town. Excellent breakfast dishes, great coffee, and a pistachio Basque cheesecake so good it belongs on a death-row meal list.

• Bahr Terrace:

  • The luxe choice. Perched at the top of a boutique hotel, it offers sweeping views over terracotta rooftops and the red bridge. It's on the pricier side, but you’re paying for the view with a fancy cuppa in hand.

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• Buna Coffee:

  • A charming corner spot. Sit outside with a matcha and yap with your favourite person while the iconic yellow tram rattles by every few minutes.

• Marquise :

  • The cool kid bakery. If you can score a seat in their breezy back courtyard, score! If not, grab their fresh sourdough and sourdough pastries to go.

Coffee -

When finding a genuinely half-decent coffee in Portugal requires a bit of hunting, you don't stroll—you run, folks!

• Dramatico:

• Small, cute and delivers batch brews, a decent cappuccino and rooibos tea too.

• The Coffee:

  • My go-to when on the move! The sleek, minimalist go-to for a fast grab-and-go while exploring town. They’re scattered around Lisbon, making them an easy safety net.

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• Comoba:

  • A gorgeous, high-ceilinged space where you’ll spot digital nomads working over popular matchas and clean, decent breakfast plates.

• Fabrica:

  • Serious speciality roasts for proper coffee purists. Bonus: Order a slice of their banana bread. (I'm fast realising I need to write an entire post ranking Lisbon’s banana bread).

Quiosque Culture -

Embrace the Quiosques. These open-air kiosks are Lisbon’s neighbourhood living rooms. Stop for an espresso, a cold beer, or a glass of green wine (vinho verde) whenever your feet need a break

• Estrela by Olivier in Estrela Park:

  • The central park of Lisbon. A new concept by renowned chef Olivier da Costa. Set inside a lush, tropical park in the middle of the city. Recently revitalised by chef Olivier da Costa, it's an idyllic spot for light bites and a cold drink in the shade.

• Alegria:

  • Tied to the Alegria Hotel, meaning you get an upgraded food and wine menu. Grab a chicken salad or toastie right off the luxury shopping strip of Avenida da Liberdade.

• Amoreiras:

  • Nestled under the historic aqueduct. Shaded, quaint, and super relaxed—ideal if you're travelling with kids or exploring nearby Art galleries.

• Praca de Flores:

  • Where the local crowd gathers. Humming with social energy from day to night. Grab a wine, pull up a chair near the fountain, and you will feel right in the centre of it all.

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Quick Sightseeing

(Without the cringe tourist queues)

I actively avoid tourist queues, but you can still appreciate Lisbon’s deep history and iconic architecture from a comfortable, low-stress distance.

*TIP: Do any of these as early as you can (when the doors open) to avoid the human traffic when the rest of the world wakes and shakes. I always enjoy doing parks and scenic to-dos first thing in the morning - quiet and peaceful vs chaotic and touristy.

• Pastéis de Belém: Yes, it’s famous, but it’s the OG custard tart spot since 1837 for a reason. Don’t join the massive sit-down line: walk straight up to the takeaway window on the side and grab a warm box to go in 2 minutes flat.

• Miradouro de São Pedro de Alcântara & Miradouro das Portas do Sol: The two best lookouts in the city. Grab a bench, watch the sun set over the terracotta roofs, and enjoy the views of the Tagus River.

• Avenida da Liberdade: Lisbon’s high-end avenue. Pop into Fashion Clinic even if just to admire their iconic luxury homeware displays and colourways—it’s pure design inspiration.

• Rua de São Paulo (Bica): The quintessential photo spot to watch the vintage yellow funicular tram make its steep climb up the cobblestone streets.

• Rossio Square & Praça do Marquês de Pombal: Stroll through these classic grand squares to admire the wave-patterned cobblestones, fountains, and vibrant historical architecture.

• MAAT Museum & Palácio de Belém: Gorgeous waterfront architecture worth staring at while walking along the riverbank.

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Thanks for being here!

Over to you!

There you have it—your play-by-play for a weekend in Lisbon.

Love any of these or have any suggestions?

Until the next one…

With love,

Jess

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She’s salty, sweet, tangy, crisp, and ridiculously satisfying.

If you think salads are boring, punishment, or strictly reserved for 35°C summer days, allow me to introduce you to one of my MVPs in the salad arena.

Meet the Warm Candied Halloumi Chopped Salad.

Warmer months, cooler months, middle-of-the-week, or Sunday lunch - she wins every single time. Not only is she insanely moreish (that salty-sweet-spicy combo is lethal), but she requires minimal ingredients and even less effort.

Serve this vibrant, warm-and-cool chopped salad onto a gorgeous platter right down the centre of the table, and you’re golden!

Let’s go!

RECIPE:

• Prep Time: 15 minutes

• Cook Time: 5 minutes

• Serves: 4 as a side dish (or 2 humans if you’re making it the main event… no judgment here).

TOOLKIT:

1. Large mixing bowl

2. Large frying pan

3. Zester / microplane

4. Sharp knife

5. Kitchen scissors (my not-so-secret weapon in the kitchen!)

6. Spatula

INGREDIENTS:

1. 1 packet (200g) Halloumi cheese, sliced into 1cm slabs

2. 1 packet fresh mixed lettuce leaves (washed and ready)

3. 1/4 Roughly Chopped Cucumber

4. Handful chopped olives (optional)

5. Handful chopped nuts (optional)

6. 1 lemon (you’ll be using both the zest and the juice)

7. 1 fresh chilli, finely chopped (adjust to your heat tolerance)

8. A small handful of fresh mint leaves

9. 2 tsp honey (the game changer)

10. Choose your veg: ½ ripe Avocado OR a handful of small broccolini stems

11. Good olive oil, salt & black pepper

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METHOD:

1. Toss your lettuce leaves into a large mixing bowl. Sprinkle with a pinch of salt and the juice of half your lemon. Take your kitchen scissors and roughly snip through the lettuce right in the bowl - nothing crazy, just enough so every forkful is manageable. We’re going for a proper ‘chopped salad’ vibe here, folks.

2. Add your chopped cucumber and olives to the lettuce bowl, mix

3. Bring your frying pan to medium heat. Pour in a generous glug of olive oil, your chopped chilli, lemon zest, the remaining half of your lemon juice, and a good pinch of salt and pepper. Let those flavours sizzle and get friendly in the pan for a second.

4. Slice your halloumi into 1cm slabs.

5. Lay your halloumi slabs right into that warm, spicy, lemony oil.

6. Tear your mint leaves over the top. Now, ‘patience is key:’ let it sizzle! Don’t flip the cheese until the bottom edges look gorgeous, golden, and crispy.

7. Flip once.

8. Here comes the game changer: drizzle your honey directly over the halloumi while it’s still bubbling in the pan. The honey will melt, bubble up, and almost ‘candy’ the edges of the cheese along with the chilli and mint.

9. Let it simmer for just a few seconds, then remove the halloumi from the heat and set it on a cutting board.

10. Choose your preferred veggie to add:

    1. Avo: Slice it up and toss it straight into your dressed lettuce bowl.

    2. Broccolini: Throw those stems straight into the warm pan with all those leftover honey-chilli pan juices. Sauté gently for 3–4 minutes. We just want to take the raw edge off while keeping that snappy crunch! Toss them into the lettuce bowl when done.

11. Add your warm, candied halloumi straight into the lettuce bowl. Grab those beloved kitchen scissors (another tool you will soon see I cannot cook without) one last time and roughly chop everything together right in the bowl—halloumi included! This makes sure every single bite gets a little piece of crunchy greens, sweet halloumi, and bright mint!

12. Sprinkle nuts over salad and serve!

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Serve

Pile this vibrant, warm-and-cool chopped salad onto a gorgeous platter right down the centre of the table.

Serve it as a killer side to some grilled chicken or fish, or just grab a fork and eat it straight from the bowl while standing at the kitchen counter (we’ve all been there).

Give it a go this week and let me know if you’re Team Avo or Team Broccolini in the comments!

With love,

Jess

x

Ok, let’s start with the fact that this dish is literally on my weekly rotation; sometimes it features more than once, and thats no lie! This reliable, fuss-free dish not only hits the spot in all the right places; it's fresh, light and the perfect dish for one or ten!

Oh, and one more thing: it’s the perfect fake-away meal with none of the guilt. Grab your pen, people; let’s dive straight in!

RECIPE:

• PREP TIME: 10 Minutes

• COOK TIME: 20 Minutes

• SERVES: x4 Pax

(Perfect for x2 and a good portion to put away in the fridge for lunch the next day!) Be sure to double up on the recipe across the board if you're hosting a dinner party or after a more than generous portion!

TOOLKIT:

1. Large chopping board

2. x1 Large bowl / pot (to soak the rice noodles )

3. x1 Wok-Style pan / large surface pan

4. Collander

5. Zester / grater (You will soon notice it is my most prized possession)

6. Sharp chopping knife

7. Wooden spoon

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INGREDIENTS:

• 200 g vermicelli rice noodles

• 400 g pork mince (but honestly, swap out for whatever mince you have - beef, chicken, soy! go for it!)

• x1.5 cups grated carrot (I always have a pre-grated pack in my fridge for quick salads and meals on the go. A huge time saver!)

• x2 Teaspoons grated garlic

• x1 Generous nob of grated ginger (thumb-sized. Go heavy here - Trust me!)

• x1 Finely chopped small onion (I used red but it doesn’t matter).

• 150ml Soy Sauce

• 1/2 punnet basil leaves (optional)

• Glug Olive oil

• 1 1/2 tablespoons honey

• 1/2 Cup fried onions / chopped peanuts.

• x1 Large fresh orange

• Zest of the above Orange

• x1 fresh lime (optional) - lemon

• Zest of the above Lime (if you're opting for lemon, only zest half a lemon)

• Sprinkle of chilli (to your liking - I go heavy, always! I used half a chopped chilli here).

• Fresh lettuce

METHOD:

This one is as easy as 1,2,3 if your prep is ready to go and all you have to do is layer up the ingredients in the wok and let it do its thing!

Can be served cold or warm - entirely up to you.

1. Pop your rice vermicelli noodles in your bowl/pot and cover with boiling water for 5-10 minutes until soft. Drain noodles and set aside to cool.

2. Finely chop your onion, garlic, chilli and pop into wok/ pan with a glug of olive oil.

3. Add your grated ginger and soy sauce to the wok/ pan and stir.

4. Fry off all ingredients until they soften slightly.

5. Add your minced pork/beef/chicken/soy.

6. Add the juice and zest of your orange, lime/lemon.

7. Stir on high heat until the liquid starts to reduce and the mince begins to brown/darken.

8. Add 1 cup of grated carrot to the wok and stir to incorporate into the mince.

9. Roughly tear basil leaves and add to mince.

10. Add your honey to the wok/ pan.

11. Stir until the liquid evaporates and the mince starts to get slightly sticky in texture.

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12. In two bowls, or however many people you’re feeding, add a handful of chopped fresh lettuce to each bowl.

13. Add a serving of your cooked rice noodles to the bowls too.

14. Ladle a spoonful of sticky mince on top of the noodles.

15. Add a pinch of your leftover grated fresh carrot to each serving.

16. Finish with a sprinkle of your fried onions / chopped peanuts.

Until the next one…

x

Since we are right in the thick of a gorgeous Summer (on my end), I wanted to kick things off with a dish that has basically become my entire personality over the past few Summers. But let it be known, its a winner on any day of the bloody year too, TBH.

Meet the Whole Summer Fish.

She’s an incredibly easy, forgiving, and hands-down delicious ‘one-pan wonder.’ She literally screams ‘Summer’ on a plate and is an absolute crowd-pleaser. Best of all? She makes you look like a total culinary genius while requiring the absolute bare minimum of your energy or kitchen skills. Promise.

If you’ve ever been intimidated by cooking a whole fish, consider this your sign to face your fears. It’s hard not to love this dish just as much as I do—and I guarantee she will soon be added to your meal rotation.

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Here is a simple, foolproof framework to bring this beauty to life. Feel free to eyeball the measurements—remember, we like it relaxed here!

WHOLE SUMMER FISH

RECIPE:

• PREP TIME: 15 Minutes

• COOK TIME: 50 Minutes

• SERVES: x2 Pax (Double up on the number / size of fish and potatoes for more guests)

TOOLKIT:

1. x1 Small pot (for steaming potatoes)

2. x1 Large baking tray (for baking whole fish)

3. Foil (to cover / wrap the fish for baking)

4. Zester / grater

5. Sharp chopping knife

6. Larger chopping board

INGREDIENTS:

1. x1 Whole white fish / x2 large fillets (Depending on what’s in season and where you are based, a soft white fish will do this recipe justice!) I used Seabream this time round.

2. x1 Freshly sliced lemon

3. Zest of 1 lemon

4. x1 Finely sliced Red Onion

5. x1 Large bunch freshly chopped parsley

6. x1 Small handful freshly chopped Mint

7. x2 Cloves of chopped garlic

8. x1 Handful capers

9. x1 Handful chopped green olives

10. x1 Handful chopped nuts (any will do - I used almonds)

11. Olive oil

12. Salt

13. Pepper

14. x1 Whole fresh chilli (optional).

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METHOD:

Prep the fish

1. For starters - make sure you source good quality fish that has already been cleaned, scaled and butterflied (this makes alllll the difference in this being a quick, easy and fuss-free meal on the weekly rotation. Ask your fishmonger to do the dirty work!)

2. Wipe down your fresh fish to make sure she’s extra clean and dry.

3. Foil up your large baking tray. Pop the fish on a baking tray and set aside.

4. Preheat your oven to 180 degrees C.

   *If you’re opting to pop this baby on the ‘Braai’ / BBQ - wrap her up in foil, entirely, and set aside until your coals are ready.

Prep the accompaniments

1. Zest the lemon and set zest aside.

2. Now, thinly slice the lemon and red onion and set aside.

3. Finely chop 2 cloves garlic and set aside.

4. Roughly chop the parsley and Mint and set aside separately.

5. Roughly chop the olives and set aside.

6. Thinly slice or chop half a chilli (optional).

7. Finely chop up your handful of nuts and set aside.

Fish Toppings, Stuffing & Baking

1. Stuff the inside of the butterflied fish and crust the outside (top) of the fish with the sliced red onion, lemons, chopped garlic, 1/2 the chilli and 1/2 the chopped parsley.

2. Sprinkle handful of capers on top of the fish.

3. Generously sprinkle a teaspoon of rock salt over the fish and a touch of black pepper (you will soon see im not shy from reaching for the salt).

4. Drizzle 2 tablespoons Olive Oil over the fish.

5. Tightly cover the baking tray and bejewelled fish with foil.

   1. *If you’re opting to pop this baby on the ‘Braai’ / BBQ - wrap her up in foil, entirely.

6. Pop the fish into the oven at 180 degrees for 45 - 50 minutes or until the fish is soft and flakey to the touch.

7. Remove baking tray / fish from the oven - remove covering foil and pop back in the oven on grill for 5 minutes or until top side is slightly golden.

8. Remove baking tray / fish from the oven entirely - leave to rest for 5 minutes.

   1. *If you’re opting fot the ‘Braai’ / BBQ - remove from the braai /BBQ and set aside for 10 minutes to steam in the foil. Then remove the foil.

9. Serve alongside your Gremolata New Potatoes and Trusted green side salad. Yum!

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Gremolata

This hidden weapon in the kitchen can be added to salads, vegetables, meats, chicken, fish! You name it - it’s the flavour bomb any dish is calling out for.

Can also be kept in the fridge for a few days to use on-the-go!

1. Add your already chopped mint, nuts, zest, remaining chilli and parsley to a mixing bowl.

2. Add a small drizzle of olive oil and mix!

3. Done - Voila!

Gremolata New Potatoes

While your fish is snug in the oven and letting the oven do its wondrous work for you, let’s get straight to these easy potatoes!

This dish can easily be served both warm and cold - both are a WIN and super delish!

1. Place the 500-gram pack of baby new potatoes into your pot of boiling.

2. Add a teaspoon of salt to the boiling water.

3. Cook for 10 - 15 minutes or until your knife easily slips through a soft potato.

4. Drain potatoes, set aside and add a glug / drizzle of olive oil and another sprinkle of rock salt to the potatoes.

5. Set aside and leave to cool. (if serving cold).

6. Add your gremolata to the potatoes and mix.

7. Serve and enjoy - with ANY dish!

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Serve it straight from the tray in the middle of the table with the potatoes or crusty bread and a simple green salad. Done!

Until the next one…

X

Hey!!! Welcome to the ground floor of a project I’ve been overthinking for yonks (years, TBH).

Line in the sand time - we are officially doing this!

So... what exactly is Living in Layers?

Besides being a fun little play on words, it’s my actual life philosophy.

A great life isn’t picture-perfect—it’s built in layers. Some are cosy, some are messy, and some are... well, chaotic! But stacked right in the middle of all those layers? That’s where the pure joy lives:

• Unbelievable food

• Dreamy travel escapes

• Beautiful spaces that just feel good

That’s what we’re hunting for here.

Some Context (for those at the back!)

I’m Jess - a South African girl, born and bred, with a permanent case of wanderlust.

After spending the post-COVID years travelling and working through Europe, Australia, and New Zealand, I’ve officially traded South African braais for Portuguese pastéis de nata and set up home base in Lisbon.

Food has basically been my entire personality since day one! Whether it’s a fancier tasting menu, a cosy local spot or a fantastic home-cooked meal, nothing beats gathering around a table. (Also, I am always the person involuntarily hijacked to take over the kitchen at get-togethers!)

Why now?

Honestly? Two reasons:

1. My friends and family were tired of saying, “You need to do something with this already!”

2. I realised that if I didn’t dive into the deep end right now, I’d forever regret not giving it a proper crack.

So here I am... leaping!

After years of my people (and myself) nagging me to ‘do something... anything!’ with my creative juices - food, travel & creating beautiful spaces - I looked at the calendar. 2026 is the Year of the Horse, and with only a few months left of it, I realised I would forever regret not diving into the deep end and giving this a crack. So, here I am, leaping!

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What you’re getting yourself into

By subscribing, you’re getting a front-row seat to my absolute favourite things:

• Delicious, approachable recipes (recipes I return to and that deliver on high-end flavour without requiring a culinary degree)

• Travel & restaurant hit-lists (from hidden Lisbon gems to global hot spots I adore)

• Design & decor inspo to layer warmth and beauty into your space

• A healthy dose of real-talk humour from a SA expat navigating life in Europe - the glitz and grit of it all.

Pull up a chair!

Grab a glass of wine, hit that subscribe button, and let’s explore together.

If you have a friend who loves good food, beautiful places, a laugh and doesnt take life quite so seriously - share the love!

Thank you for being here from the very beginning. Let’s dive in!

With love,

Jess

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