Ponytail Journal

This week we’d like to give you a challenge to impress yourself with scrambled, poached, and boiled eggs. When done well, eggs are the most heavenly food on the planet. So how do your skills scratch up?

For the first brainstorm breakfast series run by our pals (re)vision society, we watched co-founder Stacy prepare some super delicious smoothie bowls. Here Stace shares her secrets to a good banana, pear, kale and mint smoothie bowl

Last week in London we teamed up with our pals (re)vision society for a special event, a brainstorm breakfast to open discussion about issues of inefficiency and sustainability that need addressing in our different fields. This is how it went down, recipes and all.

Steaming is a wonderful way to lock in goodness that your food has to offer. It’s also going to ensure that flavour is locked in, given that you don’t overcook your food in the steamer which is often why this method of cookery has had a bad rep in the past. We urge you to try your eggs in the morning steamed with a dash of soy sauce and perhaps some sesame oil drizzled on top. It’s best when the egg is cooked to a perfect medium, where the yolk is firm on the outside and gooey in the middle. So here we have made a simple steaming guide for you to practise with - whether you have a steamer or just a regular saucepan!

Last week on Instagram we snapped our tasty tropical take on Bircher muesli and were blown away with requests for the recipe. Well folks, here she is

A lot of people tell me they’re scared of poaching eggs and prefer to use egg poaching contraptions, instead of doing it old-sch...

Here’s a little simple Sunday brunch-spiration for y’all. As of a couple weeks ago, I spend my Sundays shooting new episodes of...

My kitchen here in Paris is about the size of a laundry board cupboard so it has forced me to be a super neat, super cautious co...

Let me help you with the humdrum task of deciding what to have for breakfast each day. I give you a fully PTJ style meal plan t...

I feel like I’m channelling Maggie Beer whenever I cook with quinces or verjuice. Today I’m making a super quick, simple, and e...

Who says you can only eat my PLUMP BUNS WITH CROSSES ON THEM (A.K.A Hot Cross Buns) toasted with butter? (NB: This is a very d...

No lies, I follow the Gourmet Traveller Recipe for this one. It has treated me well in the past and all that seems to need im...