Month: March 2025

Gather / Recipes

The Featured Table: A Slice of Something Sweet – Caramel Slice

There’s something wonderfully nostalgic about a layered dessert—each bite offering a perfect trio of texture and flavor. This week, we’re indulging in a classic favorite from the other side of the globe: the Caramel Slice.

Hailing from Australia and New Zealand, this simple yet utterly satisfying treat is made up of a buttery coconut shortbread base, a rich and golden caramel center, and a smooth chocolate topping that snaps just right. Think of it as the sophisticated cousin to a brownie or blondie—effortless to make, stunning to serve, and absolutely irresistible.

Whether you’re looking for a weekend baking project or a crowd-pleasing dessert to share, this Caramel Slice is your golden ticket. Let’s get into it.

Caramel Slice

Serves: 16–20
Prep Time: 60 minutes
Cook Time: 24 minutes
Total Time: 1 hour 24 minutes

A simple slice made up of shortbread, caramel, and a thick chocolate topping.

Ingredients

Coconut Shortbread Base

  • ½ cup powdered sugar, sifted
  • 1 cup all-purpose flour (or GF cup-for-cup blend)
  • ¾ cup desiccated coconut
  • ½ cup (1 stick) unsalted butter, melted
  • 1 tsp vanilla extract

Caramel Layer

  • 240 ml (1 cup) sweetened condensed milk
  • 60 grams (¼ cup) unsalted butter
  • 1 tbsp golden syrup or maple syrup (optional, but lovely)
  • Pinch of sea salt

Chocolate Topping

  • 1½ cups milk or dark chocolate, broken into pieces
  • 1 tbsp vegetable oil or melted coconut oil

Instructions

  1. Prep the Pan: Preheat your oven to 350°F. Grease and line an 8-inch square pan with parchment, letting two sides overhang for easy lifting later.
  2. Make the Shortbread: In a large bowl, whisk together the powdered sugar, flour, coconut, and vanilla. Stir in the melted butter until the mixture resembles wet sand. Press evenly into the lined pan and bake for 12 minutes or until just golden at the edges. Set aside.
  3. Cook the Caramel: In a saucepan over medium heat, stir together the sweetened condensed milk, butter, and golden syrup (if using). Keep stirring constantly (this is your meditative moment) for about 10 minutes until the mixture thickens and turns a golden, toffee-like hue. Stir in a pinch of salt.
  4. Bake the Caramel Layer: Pour the caramel over the shortbread base. Bake for an additional 12 minutes until the edges are golden and the top is set. Cool for 30 minutes. For extra flair, sprinkle with flaky sea salt.
  5. Top with Chocolate: Melt chocolate in a double boiler (or gently in the microwave), stir in the oil, then pour and spread evenly over the caramel layer. Chill in the fridge for at least 2 hours, or until fully set.
  6. Slice and Serve: Lift out of the pan using the parchment overhang. If the slice is too firm from the fridge, let it sit at room temperature for 10 minutes before slicing into small squares. Use a very large knife and run it under hot water to get a clean and professional cut. Store any leftovers in an airtight container (they won’t last long).

Styling Tips for Your Caramel Moment

This dessert is as elegant as it is decadent, so let’s style it accordingly:

  • Plating: Arrange the caramel slices on a neutral-toned ceramic plate or cutting board. Let the glossy chocolate and golden caramel shine.
  • Textiles: Lay a backdrop of August Table’s Sequoia in Linnet Green Napkins or Garden Pink and Green with Gray Stripes Napkins or tablecloths—cool tones that let the warm dessert colors pop.

Whether you serve it after a long lunch, tuck it into a lunchbox, or enjoy it straight from the fridge in the quiet of the evening, this Caramel Slice promises simple delight in every bite.

Here’s to a sweet week ahead!

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Let us know how yours turns out, and don’t forget to tag us in your baking adventures!

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Gather / Recipes

The Featured Table: Avocado Toast with Fried Egg, Roasted Tomatoes & Feta

There’s something wonderfully satisfying about toast topped with all the right things. Whether you’re easing into the morning or need a simple supper at the end of the day, an elevated piece of toast can be the perfect anytime meal or snack. This week’s Featured Table is all about the kind of dish you can throw together with pantry staples and a few fresh ingredients: Avocado Toast with a Fried Egg, Roasted Tomatoes, and Feta.

We use fresh-baked sourdough from our local bakery, perfectly toasted and topped with creamy avocado, a golden fried egg, our house roasted tomatoes with feta, and finished with fresh dill, peppery arugula, and Maldon sea salt. It’s delicious, satisfying, and nourishing all at once.

And if you don’t have the roasted tomatoes and feta on hand, that’s perfectly okay—avocado and egg alone, topped with fresh herbs and sea salt, make a delicious and elegant meal in their own right.

The Recipe: Avocado Toast with Fried Egg & Roasted Tomatoes

Ingredients:

  • 1 slice of fresh sourdough bread, toasted
  • 1 ripe avocado, sliced or mashed
  • 1 egg, fried in olive oil to your liking
  • A spoonful of roasted tomatoes and feta (recipe below)
  • A small handful of arugula
  • Fresh dill, chopped
  • Maldon sea salt

Instructions:

  1. Toast the sourdough to golden crisp perfection.
  2. Top with sliced or mashed avocado.
  3. Add the fried egg on top of the avocado.
  4. Spoon over some of the roasted tomato and feta mixture.
  5. Add arugula and fresh dill.
  6. Finish with a generous pinch of Maldon sea salt and sprinkling of fresh black pepper.

Roasted Tomatoes & Feta (Make-Ahead Magic)

This mixture is the secret weapon in our kitchen. It’s incredibly versatile—perfect as a topping for toast, a mix-in for pasta, a flavorful salad addition, or simply served warm with a crusty loaf of bread as an appetizer.

Ingredients:

  • 1 pound feta cheese
  • 2 cups grape or cherry tomatoes
  • 1/4-1/3 cup olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • A pinch of salt (for tomatoes)
  • Ground black pepper, to taste

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Place the feta cheese in the center of a baking dish.
  3. Arrange the tomatoes around the feta and season with salt and pepper.
  4. Drizzle the olive oil over everything.
  5. Add the garlic and oregano, toss lightly.
  6. Bake for about 20 minutes, until tomatoes are soft and bursting.
  7. Turn the broiler to high and broil on the top rack for about 3 minutes, until the feta is golden and the tomatoes are blistered. Watch closely to avoid burning.

Let it cool slightly before storing in a sealed container in the fridge. It keeps well and adds instant flavor to nearly any dish.

Styling Your Table

We’ve served this toast on a beautiful ceramic plate with our Sequoia Napkins in Linnet Green, which are back in stock this week! Add a sprig of fresh herbs or a slice of lemon on the side for brightness. A simple glass of sparkling water or a warm mug of coffee or tea rounds out the moment.

This dish is all about ease and elegance. Whether you’re savoring it at the breakfast table or curled up on the couch for a cozy lunch, this Avocado Toast with Fried Egg and Roasted Tomatoes is here to nourish, comfort, and inspire.

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Gather / Recipes

Lemon Ricotta & Roasted Grape Appetizer: An Elegant Variation

This week’s The Featured Table is a celebration of refined simplicity and culinary artistry. There is a refined charm in the balance of flavors that warm, roasted grapes and bright, lemon-infused ricotta offer. This sophisticated variation transforms a familiar favorite into a graceful appetizer, perfect for impressing guests or enjoying a quiet moment of indulgence.

Spread the lemon ricotta on a platter, disburse the roasted grapes on top, and finish with a sprinkle of toasted nuts and fresh herbs. This dish is perfect for serving with warm toast or your favorite crackers—ideal for elevating a cozy gathering or adding a touch of elegance to your drinks with friends or family. For those who love our classic approach, revisit our original Lemon Ricotta Toast with Roasted Grapes post.

Ingredients

  • 12 ounces seedless red or black grapes
  • 4 sprigs fresh tarragon or thyme, divided
  • Extra-virgin olive oil, for drizzling
  • Salt and freshly cracked pepper
  • 1 cup fresh ricotta
  • 1/2 lemon, zested and juiced
  • 3 tablespoons pine nuts, toasted
  • Syrupy balsamic glaze or vinegar, for drizzling (optional)
  • Warm toast or your favorite cracker, for serving

Method

  1. Roast the Grapes:
    Preheat your oven to 400°F. Arrange the grapes on a baking sheet and nestle 2 sprigs of tarragon (or thyme) among them. Drizzle lightly with olive oil and season with salt and pepper. Roast for 15 to 20 minutes until the grapes begin to burst. Once roasted, allow them to cool slightly, remove the herb sprigs, and gently squeeze the lemon juice over the grapes.
    Note: If you plan to roast the grapes, consider preparing an ample amount—not only for this elegant appetizer but also to adorn your slice of warm toast.
  2. Prepare the Lemon Ricotta:
    In a bowl, whisk together the fresh ricotta and lemon zest until the mixture becomes smooth and airy.
  3. Assemble the Appetizer:
    Neatly spread the lemon-infused ricotta on a serving plate. Evenly scatter the roasted grapes over the ricotta, then finish with a delicate sprinkle of toasted pine nuts and a few torn leaves of fresh tarragon or thyme. For an additional touch of sophistication, drizzle a modest amount of balsamic glaze over the top.
  4. Serve:
    Present this elegant appetizer alongside a slices of warm toast or your favorite crackers. Its delightful interplay of textures and flavors is sure to charm your guests and elevate any gathering.

Enjoy this tasteful reinterpretation—a harmonious blend of creaminess, tang, and subtle sweetness that is as visually inviting as it is delicious.

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Gather / Recipes

The Featured Table: Cozy Blueberry Scones for a Chilly March Weekend

As the chill lingers in the air this March, there’s nothing quite as comforting as a warm, freshly baked treat to brighten your day. This week’s The Featured Table recipe brings you blueberry scones—a simple yet delicious delight that pairs perfectly with a steaming cup of coffee in the morning or your favorite warm beverage in the afternoon. Whether dusted with coarse sugar, topped with a luscious vanilla icing, or enhanced with a tangy lemon drizzle, these scones are sure to satisfy your cozy cravings.

Ingredients

  • 2 cups (250g) all-purpose flour (spooned & leveled), plus extra for dusting hands and work surface
  • 1/2 cup (100g) granulated sugar plus extra for sprinkling the tops before baking
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 10 tablespoons cold unsalted butter, cut into small cubes
  • 1/2 cup (120ml) heavy cream (plus 2 tablespoons for brushing)
  • 1 large egg
  • 1 1/2 teaspoons pure vanilla extract
  • 1 heaping cup (140g) fresh or frozen blueberries (if frozen, do not thaw)
  • For topping: coarse sugar and your choice of vanilla or lemon icing

Step-by-Step Instructions

  1. Preheat & Prepare:
    Preheat your oven to 400°F (204°C). Lightly dust your work surface with flour.
  2. Mix the Dry Ingredients:
    In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, and salt.
  3. Cut in the Butter:
    Add the 10 tablespoons of cold, cubed butter to the flour mixture. Use a pastry cutter, two forks, or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbs.
  4. Combine the Wet Ingredients:
    In a separate bowl, whisk together 1/2 cup of heavy cream, the egg, and the vanilla extract.
  5. Bring it All Together:
    Drizzle the wet ingredients over the dry mixture. Gently fold in the blueberries, mixing just until everything is moistened. The dough should appear slightly sticky; if it feels too sticky, dust your hands with a little extra flour. Conversely, if it seems dry, add an extra 1–2 tablespoons of heavy cream.
  6. Shape the Dough:
    Transfer the dough onto your floured work surface and, using your floured hands, shape it into a rough ball. Pat the dough into an 8-inch disc. Using a sharp knife or bench scraper, cut the disc into 8 wedges.
  7. Chill for Texture:
    Brush the scones lightly with the remaining heavy cream and, if desired, sprinkle some coarse sugar on top for extra crunch. Arrange the scones on a plate or a lined baking sheet and refrigerate for at least 15 minutes. This step helps the dough relax and ensures a better rise during baking.
  8. Bake to Golden Perfection:
    After chilling, arrange the scones 2–3 inches apart on a baking sheet lined with parchment paper or a silicone mat. Sprinkle with granulated or coarse sugar to cover the tops. Bake for 22–25 minutes until the edges are golden and the tops are lightly browned.
  9. Finish with a Tasty Topping:
    Allow the scones to cool for a few minutes. Then, drizzle with your favorite icing—whether it’s a smooth vanilla glaze or a tangy lemon icing—or simply enjoy them with an extra dusting of coarse sugar.

Serving & Storage Tips

Enjoy these blueberry scones warm from the oven alongside a hot cup of coffee or tea for a truly cozy experience. Leftover scones (iced or plain) can be stored at room temperature for up to 2 days or refrigerated for up to 5 days. Reheat them in a low oven to revive their fresh-from-the-oven warmth.

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Gather / Recipes

The Featured Table: A Vibrant Beet Dip for Your Next Gathering

There’s something special about a dish that is both beautiful and nourishing, and this Roasted Beet, Walnut, Feta & Dill Dip is exactly that. With its rich magenta hue and a blend of earthy, nutty, and creamy flavors, this dip is as much a feast for the eyes as it is for the palate. Whether you’re hosting a gathering or simply indulging in a snack, this dip is an easy yet elegant way to elevate the moment.

The Beauty and Benefits of Beets

Beets aren’t just visually striking—they’re packed with nutrients that make them a true superfood. Rich in fiber, folate, iron, and antioxidants, they support heart health, aid digestion, and even boost stamina. The natural sweetness of roasted beets balances beautifully with the crunch of walnuts, the tangy creaminess of feta, and the fresh, herbaceous notes of dill. It’s a perfect harmony of flavors and textures, all while delivering a nutrient-dense bite.

A Stunning Addition to Your Table

Pairing this vibrant dip with our Villa Vaux Moyen napkin in Blue and Red brings an extra touch of sophistication to your spread. We love mixing and matching our plates and bowls with bold prints to create a visually dynamic tablescape that feels both curated and playful. Serve with warm pita, fresh vegetables, or your favorite crisp crackers for a truly effortless and showstopping dish.

Roasted Beet, Walnut, Feta & Dill Dip

Ingredients:

  • 2 cups chopped roasted beets (about 3 medium-sized beets)
  • ½ cup walnuts
  • 1 cup feta*
  • ¼ cup fresh dill
  • 2 tbsp lemon juice
  • Pinch of salt

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Wash, peel, and halve the beets to reduce cooking time. Wrap them in foil, place on a baking tray, and roast for 40-50 minutes until soft.
  3. Let the beets cool, then cut into cubes and measure out 2 cups.
  4. Blend all ingredients in a food processor until smooth.
  5. Store in the fridge for up to 4 days.

Dairy-Free Option:

Swap the feta for ⅔ cup soaked cashews and increase the salt to ¼ tsp for a creamy alternative that maintains the rich texture and tangy bite.

With its dazzling color, bold flavors, and nourishing benefits, this beet dip is sure to be the centerpiece of your next gathering. Serve it up, savor the moment, and enjoy the beauty of good food shared around the table.

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