Last month I had the great fortune to host the lovely Amy Minichiello to celebrate her cookbook Recipes in the Mail with an afternoon tea filled with baked goods from the book and a room full of wonderful like minded people.
When Amy’s book was released, and I saw she was doing a launch event down on the Mornington Peninsula in Victoria I dearly wished I could attend. I knew I couldn’t have been the only Sydney-sider thinking the same thing, and asked Amy if she had any plans for book events in Sydney. Amy mentioned something was in the works for an event outside of Sydney much later in the year, and I insisted she must do something else before then, and to let me know if she wanted help organising.
Not long after, Amy messaged both myself and Dimi (@celebratebydimi who also owns the linen brand Inspired Table), asking if we had any ideas for venues etc for a Sydney based event to celebrate the launch of her book.
I suggested we could use my family’s home, as we had enough space for a few people and Amy could have access to a kitchen to bake all the treats from her book. I was so happy she agreed, and the three of us went on organising all the elements of the afternoon such as date, time, what costs we needed to cover and most importantly, which recipes we would make from Recipes in the Mail to share with those who chose to join us.
The day before the afternoon tea Amy and her Mum Lisa (after many delayed and cancelled flights from Melbourne!), arrived and we got to baking!
We had decided on making My Grandma’s Pavlova (p.46), Ma Lyn’s Fruit Slice (p.71), Nana Bebe’s Simplicity Chocolate Cake (p.82), Aunty Linda’s Milk Tart (p.97), Nonna’s Jam Rolls (p.101), Aunty Tricia’s Ginger Fluff (p.104), Granny’s Scones (p.111) and Nanna Joy’s Sausage Rolls (p.151).
Amy and I got to making everything, and Dimi made Nanna Joy’s Sausage Rolls and dropped them off - they were the most perfect looking sausage rolls I have ever seen! Dimi also left some of her lovely linens with us from her brand Inspired Table so they could be sold on the day. The apron Amy wears in the images in her book is one from Dimi’s collection, and it was so nice to see them in person as they are just gorgeous.
It was really lovely to share our kitchen with Amy and Lisa, Lisa also did an amazing job at arranging flowers to decorate the table for the afternoon tea. As Amy said her in recent blog post about the afternoon tea, it was wonderful to share a kitchen with someone as mostly we bake alone. Amy and I had known each other for a few years via Instagram, but had never met in person before the Saturday! It was a real treat to bake together and catch up in person.
Flowers by Lisa!
Ma Lyn’s Fruit Slice and Nonna’s Jam Rolls
The next day the last minute things were done, mostly without much help from me as I was in the midst of a migraine attack and could barely communicate or function. Amy and Lisa got a real insight into what my life is like most of the time! Everyone including my Mum got everything ready, and all I had to do was top the Pavlova I’d made the evening before, with cream and strawberries (which had been prepared by Amy and Lisa - if only I always had this many people to pick up the pieces when a migraine attack strikes).
Kath with her Pavlova ready for cream and strawberries
Our guests patiently waited at the gate while the last things were done, and once they were opened everyone walked down the garden path to the room we had filled with cake, tea, cookbooks and flowers.
It was really nice to see people I’d only known via Instagram, or catch up with those I hadn’t seen for a long time, as well as meet a whole lot of new like minded people - everyone was there to support Amy and her cookbook, and have a joyful afternoon with lots of cake.
Amy and I also had a little interview so we could all learn more about how Recipes in the Mail began and how to book came to be. When I asked Amy about how the initial idea for Recipes in the Mail came about, which started with putting a call out on Instagram for people to send their family recipes to Amy via the post (and there was no intention for it all to become a book at that time!), Amy said it came from a desire to connect with people, and to preserve family recipes that might have otherwise been lost.
Amy and our table of baked goods from Recipes in the Mail
In terms of deciding which recipes made it into the book once that portion of the Recipes in the Mail journey came to life, a lot of it came down to whether a recipe had any copyright issues (i.e. had already been published in a book or online), and whether the recipe turned out well when being tested. We also might have established that there are more recipes to share, so maybe we’ll see a second Recipes in the Mail cookbook in the future (no pressure Amy!).
We discussed which recipe from the book that wasn’t already a family recipe within Amy’s family, had become a new family favourite. Amy and her family love Catherine’s Grandma’s Pikelets on page 22, shared by Catherine Redman. Amy’s kids love them and sometimes have them in their lunchboxes. Amy’s eldest is also starting to have a go at making them too (heavily supervised of course!).
We then spoke about actually getting the book published. A large part of the cookbook publishing process for any prospective cookbook writer is either finding a publisher or committing to self publishing. Amy knew self publishing wasn’t an option at that time for her, so she set out finding a publisher who would see the value of this book and to help bring it to life. Amy said it was difficult to stay motivated during this time as there were many times she felt the book wouldn’t be taken on by a publisher. She said the support from people via Instagram who believed in Recipes in the Mail and wanted to see it as a book really helped keep her motivated. The support and advice from mentors like Belinda Jeffrey and Julie Gibbs also proved pivotal in getting Recipes in the Mail published.
Amy and Kath with the finished Pavlova
That community of people online, who wanted to see Recipes in the Mail as a cookbook they could hold in their hands and cook from in their kitchens was essential to Amy bringing this cookbook to life. As one attendee said, this community of people is because of Amy - we were there that Sunday as we felt a connection to Amy, and to her cookbook. Amy has an amazing ability to connect with people and to make people feel welcome and seen. That sense of community radiates from the Recipes in the Mail cookbook, through the stories shared and the recognition of names above the recipes, maybe people we ourselves know via social media.
The best piece of advice Amy felt she received during the process of getting her cookbook to publication, was not to give up. Amy acknowledged it is always easier said than done, and imposter syndrome will likely try and get in the way, but it is important to keep going and not be hesitant to ask questions. Amy found many people she made connections with over social media were happy to answer questions she had and give her a little of their time. Amy also said that creating a community via social media was key to bringing these kinds of projects to life. Amy also talked about the fast paced nature of publishing once the book had been accepted, and how if she were to work on another book that knowledge would help her plan for a tight and busy deadline period.
I then asked Amy about what her hopes were for her future work in food, and Amy instantly said she wanted to do ‘more of this’ - in person events, connecting with people in real life and hosting people in her home. Since the day of the afternoon tea fell on Amy’s birthday we were all able share that with her in person, as I surprised Amy with a giant birthday biscuit topped with lit candles (very much helped by my Mum).
I made a giant biscuit as I thought there was probably enough cake to go around that afternoon, and it was something people could take a little home if they wanted. It was so nice to celebrate not only Amy’s cookbook but her birthday as well, on a cake filled day with so many lovely people.
The aftermath!
Once all our guests left for the day, we began the clean up and stored away the little food that was left over. Amy and I stood and ate pieces of my Grandma’s Pavlova, and expressed how wonderful the event had been. We lamented having to say goodbye so soon, and expressed hopes that we could do this kind of thing again sometime soon.
If you don’t already follow Amy on Instagram I highly recommend you do. Amy’s cookbook Recipes in the Mail is available at all good bookshops or via her online store. I also highly recommend you take a look at Dimi’s linen range via her brand Inspired Table.
Dimi very generously gifted me one of her aprons that weekend, and it is most definitely the nicest apron I’ve ever had! When I said it was probably too nice to use, Dimi assured me it can withstand a lot and washes up really well. I have gotten into a bad habit of not wearing aprons when I am baking, so I’m hoping I can change my ways with this lovely new apron!
Dimi’s Inspired Table Apron and Linens
