food made with love


Last night I got to eat and enjoy food made with love.

Food from the heart is unbeatable, it just tastes better.  I have no science to back this up, but years of eating tell me that when food is made with care you can taste it.  Last nights feast was a beautiful message of love to my mother in celebration of her 60th, from her brother (the cook, Anton).

I wanted to share this story because I think sometimes we forget the importance food can play in our relationships (with others and self) and the power of a shared meal.  It brings us together and creates a gastronomic pile of memories filled with friends, family, tastes……….and is the witness and caretaker of important milestones, celebrations, travels, transitions, farewells, joys and hardship.  It is a constant in our lives.  It has the power to nourish and heal and it is our fuel………and for me one of the ultimate joys in life*.

I wrote this because I wanted to share Anton’s beautiful feast, but I also wanted to remind myself (more than anything) of the power of sharing food – great or small, lavish or quick…..from scrambled eggs to a feast…….it speaks volumes without any words.

When: February 14, 2012

What: Valentines Dinner Party in Celebration of my Mum’s 60th Birthday

Where: North Shore, Auckland, New Zealand

Cook: All food created and prepared by Anton Boyle (I previously wrote about him here)

Canapes: Fig and Brie, Capsicum and Kikorangi Blue and Chicken pieces in Sumac and Zaatar spices

Entre: Egyptian Eggs

Soup: Fresh Tomato, Basil and Garlic Soup

Main: Terakihi fillets and Prawns dusted in Cajun spices served with slices of Banana, Cucumber ribbons and dressed with Passionfruit pulp

Salad: Watermelon and Avocado

Dessert: Lemon Tart served fresh cream and Raspberries

Hearts aplenty table setting

Canapes, the Red Capsicum and Kikorangi Blue Cheese a particular favourite

The Egyptian Eggs in there last stages of preparation

Fresh Tomato, Garlic and Basil Soup

Terakihi and Prawns dusted in Cajun spices served with Banana slices, Cucumber ribbons and a Passionfruit pulp dressing

Watermelon and Avocado Salad

Lemon Tart served with cream and fresh Raspberries

All shades of pink dressed the table

the end

* It is not lost on me that I write this post from my comfortable first world life.  I am truly grateful for the abundance of food I experience, I never go without.  And in this footnote I just wanted to acknowledge my privilege given the vast vast tracts of the global community who do go without.  Sometimes it feels a little closed eyed and lily guilding for foodies to wax lyrical about gastronomic pleasures……..when we haven’t resolved the disproportionate distribution of food to all corners of the planet.  I have no answer, I just wanted to acknowledge that it is not lost on me that I have so much food in my life that I get to enjoy, when many many others do not.


About maree

I'm creative and curious and love writing about the fine and messy art of creating an authentic joy laden life.


  1. denise lewis

    Thankyou Ree for coming over to share my day – Anton once again excelled in his cuisine skills – albiet the birthday girl got the crumbly dessert :) A lovely time had by all. Yes, with much poverty in the world one becomes humble realising the reality and grateful for what we all have.xx

  2. Natalia

    Oh Maree! Beautiful blog…… Loving your sentimentality from beginning to end……. I am now wondering, quite selfishly how I could be on the receiving end of one of Anton’s gourmet foodie events?! And the combinations of food….marvelously summery!! Xx

  3. annton

    well maree i havent got to the blog about me yet !!! but thank you for the generous words and fantastic photos….. it is all seved and prepared by love and with thought for all invited ..enjoy

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