HeyJaredWhat's That You're Cooking, Thea?
Recipes that will (hopefully) make you feel proud. Plus notes on what’s been making me feel alive lately.
- Indexed issues, last 90 days
- 8
- Latest publication
- Sep 30, 2026
- Audience
- Checking…
- Earliest in this view
- Jul 14, 2026
Latest issues
A Postcard from Pie Pageant (opens the original)
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My feelings about pies are more than enthusiastic, so when my friend Frazer in Melbourne alerted me to Long Prawn and ’s pie competition, I had to enter. To make it into the event and compete alongside bakers, chefs and bonafide professionals was exhilarating and terrifying. To win a prize was unexpected and wonderful. Here I share the tribulations and True Blue celebrations that made up PIE PAGEANT.<a class="image-link image2 is-viewable-img" href="https://
Creamy Mushroom Gnocchi au Poivre (opens the original)
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Hello! September is a Big Birthday Month in our house, which means cakes, balloons and high energy. On the in-between days, there is a need for fast dinners with minimal washing-up. This week’s recipe is a 15-minute gnocchi that manages to feel both decadent and achievable. Further down I give the low-down on how I made my son’s Pig and Dinosaur birthday cakes.<a class="image-link image2 is-viewable-img" href="https://substackcdn.com/image/fetch/$s_!rMlS!,f_auto,q_auto:good,fl_progressive:steep/
The Aubergine Archives (opens the original)
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Aubergine season is now, and although they are still stubbornly sitting at 95p in the supermarket (anyone remember the 60p days?), they are at their plump, purple and positively perky best. Grab as many as your basket will carry. It’s time for Just Aubergine Things.<source type="
Plum Crumble Kuchen by Caitlin Carrick-Varty (opens the original)
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This week, I am delighted to bring you a yeasted cake recipe from none-other than Cake on my Face’s Caitlin Carrick-Varty. I am a huge fan of Caitlin’s newsletter. It is full of wise observations, alongside the most delicious-looking cakes you’ve ever laid eyes on. Lucky me to be able to bring you this Guest Special from Caitlin’s kitchen. And, let me tell you, it’s special alright. Sour and sweet, with warm notes from cinnamon, it’s like a fruit-topped baker
No-Cook Tomato Pasta (opens the original)
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Tomato Pasta is one of those meals that I want to eat kind of all of the time. Loved the world over for its revitalising umami, sweet richness, and for its ease and simplicity, this week I bring you the most low-maintenance version of it. For tomatoes at their peak. Little and large toms are dressed in a punchy slick of fish sauce, vinegar and basil. Laughably flavoursome and ready in minutes, hooray. <a class="image-link image2 is-viewable-img" href="https://substackcdn.com/image/fetch/$s_!njv3
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