Roasted Pumpkin & Peach Salad + Sydney


In the introduction of our latest book, we have written a sentence about our family feeling most at home when we are not. And as I sit here in our tiny airbnb apartment a bit away from Bondi beach, with Elsa sleeping on the couch next to me and Luise and Isac in a bed that is too small for the three of us, I feel this stronger than ever.

With a few belongings packed in a bag, our apartment in Stockholm rented out and all of us tucked into in a room in a country far far away, we always have our closest and happiest family moments. It’s almost ironic how you become so much more present when you remove all the clutter that you worked half your life to get. We have had just as joyful cooking experiences in this 1 square meter kitchen as we have had in our newly renovated kitchen in Stockholm.

I am trying to grip all these moments that we have together. The hugs, the walks, the talks (Elsa’s one million questions about everything she sees), the simple home cooked meals. I want to physically hold on and not letting the moments slip away. But it doesn’t work. 5 weeks have already passed here in Sydney and today we are off to New Zealand for new adventures. We are packing ourselves into a camper van, which means that our space is going to be even tighter. We are also having two cooking events at Little Bird Organics in Auckland. Unfortunately all the tickets sold out on the first day, so we didn’t have time to put it up here (we are planning to do a similar event in Melbourne in February, keep your eye out here for more info). 

I haven’t used my DSLR camera much on this trip, so here are instead a few snaps from our instagram feeds.


We followed all the Sydney cafe and restaurant recommendations that we got from you guys earlier and wanted to return the favour by listing some of our favourites. We have been living in different places around Bondi, so most our tips are from there. For those of you living in Sydney, these places are probably old news. But they might hopefully come handy for anyone planning a visit. We are coming back to Sydney for a week in March before we fly back to Sweden, so let us know if we have missed any of your favourites and we’ll try to plan in a visit.


Kitchen By Mike. 1/85 Dunning Avenue, Roseberry. We have had a bunch of people recommending us to visit this place and we can easily understand why. It was such a cool place and the food was rustic and very tasty. The salad recipe we serve below was vaguely inspired by our lunch there.

Sadhana Kitchen147 Enmore Road. A small raw food restaurant that serves a whole lot of different raw food dishes with a new twist, not just salads but also lasagna, tacos and vegan BLT.

Earth to Table85 Bronte Rd, Bondi Junction. Another creative raw food restaurant. The cakes here are spectacular.

Eveleigh Farmers Market245 Wilson St, Eveleigh. A nice farmer’s market situated inside a huge open warehouse building.

Porch and Parlour. 17/110 Ramsgate Avenue, Bondi Beach. One of the hippest places in Bondi. Combines cosmic salads topped with fermented vegetables with good coffee and amazing smoothies and transforms into a wine parlour during the night.

Bread & Circus21 Fountain Street, Alexandria. Colourful cafe and a great brunch place with salads, small sides and DIY bread boxes filled with all kind of good stuff.

Orchard Street Cafe. 2 Brighton Boulevard, North Bondi. What we love most about raw food cafe is the nice vibe from the huge open windows and kelim covered outdoor bench. They also have very delicious and investing earthy juices and smoothies based on healing herbs that are worth checking out.

Bondi Harvest. Level 4, Westfield, Bondi Junction. We are fans of the Bondi Harvest youtube channel and was excited to hear about their newly opened restaurant. You wish this surfer inspired place would be located right on the beach, but instead they have opened inside the not-so-charming Westfield mall. The food was however really good. Epic salads and tasty sandwiches. Seasonal and good quality produce.

Pressed Juices. 85 Gould Street, Bondi Beach. There are plenty of cold-pressed juice stores in Sydney but we got most our juices and almond mylks from here. So many great combination of flavours. Elsa’s favourite was the Strawberry Mylk.

About Life. 1 Kiaora Ln, Double Bay (and 4 other locations). An all organic supermarket with everything you might be looking for. They also have a huge take-away lunch buffet with everything from hot dishes to raw food.

Earth Food Store. 81a Gould Street, Bondi Beach. The most spectacular thing about this food store is how beautiful the vegetables are displayed and the cozy atmosphere. They also have a cafe with smoothies, salads, frittata and sweet potato patties.

Health Emporium. 263 – 265 Bondi Road, Bondi. This cute health food store sells smoothies, homemade almond butter and organic vegetables. They also had both our books on display, which adds a lot of bonus points!

Gertrude & Alice. 46 Hall st, Bondi Beach. There is always a special vibe at book cafes. We spent a few hours here, reading to Elsa and flipping through Australian cookbooks while having tea and snacks.

M Deli. 32 Fletcher Street, Bondi. This was our local cafe while living in Bondi. We lived very close and went here for coffee and muffins from the always smiling staff in the mornings. They also serve an array of great tasting salad bowls and tarts for lunch.


Roasted Pumpkin, Fennel & Peach Salad
We made this salad for a picnic that we had with readers in Sydney. The picnic was so wonderful and the salad was simple but great! You want to roast the pumpkins until they are almost a bit burnt on the edges. Keep the pumpkin seeds hanging for the genuine rustic look (like the ones we got at Kitchen By Mike). We bought an organic Kent pumpkin at Eveleigh Farmer’s market, but hokkaido or butternut will work too.

1 Kent/Japanese pumpkin (keep skin and seeds)
2 + 4 tbsp cold-pressed olive oil
4 tbsp honey
2 limes, juice
sea salt and black pepper

Salad ingrediens
2 handfuls almonds
4 peaches, stone removed and cut into wedges
2 fennels, finely sliced, fronds reserved
1 large head of lettuce, leaves separated and torn into bite-size pieces

Preheat the oven to 220°C.

Cut the pumpkin into large squares, leaving the skin on and seeds intact. Place skin side down, on a baking tray. Drizzle with 2 tbsp oil, cover evenly and sprinkle with sea salt. Roast the pumpkin in the oven for 30-45 minutes, until the pieces are very soft and the tips  are slightly burned. Combine 4 tbsp oil, honey, lime juice, then season to taste with sea salt and pepper. Taste the dressing and adjust the flavours to your preference. Transfer the roasted pumpkin pieces to a bowl and pour over half of the dressing (save the other half for the salad) and toss gently. While the oven is still warm, toast the almonds on a baking tray until golden, about 10 minutes.

Prepare the salad ingredients. In a large bowl, gently toss peaches, fennels and lettuce. Add the remaining half of the dressing and combine. Arrange everything on a platter. Then tuck in the roasted pumpkin pieces, scatter with almonds and sprinkle with fennel fronds. Serve.


  • Julia
    This looks delicious! The peaches add a hint of summer (that I am missing) and the pumpkin gives it that heart winter taste. I think I will try to add the superfood radicchio as even more of a nutritional powerhouse, and I am looking forward to serving it to my family. Thank you again for the great recipe!
  • Probably the most delicious recipe I've ever tried to cook.
  • The pictures are beautiful and the salad looks wonderful.
  • What a marvelous blog! Great ideas, beautiful pictures. Appealing recipes. You want to try them all. Keep it up! best regards Rakefet
  • Mel
    Excited to hear that you guys have been to Sydney! I have lived there for the past few months and I got to know a few nice vegetarian/vegan restaurants! One of them is called "Lentil as anything" and is in Newtown (with the motto "pay as you feel" and completely vegan). The other one is called "Govinda's" and is a vegetarian buffet sort of thing (all you can eat) in Darlinghurst. Have fun!
  • This was absolutely delicious! I used macadamias instead of almonds which worked really well. The whole family loved it. Thank you! Enjoy your time in Australia.
  • Very nice Blog, so delicious, healthy Food!! Greetings from Germany :)
  • Delicious and nutritious ... instead of pumpkin seedes, I added several pinches of high-quality blue cheese and drizzled a couple of drops of pomegranate balsamic vinegar as an extra layer of flavor.
  • I lived in Bondi for a few years - Gertrude & Alice was my home from home. Also if you get back there, worth going to the Organic Bakery in North Bondi (awesome flourless chocolate cake and carrot cake and bread to die for). Also Brown Sugar on Curlewis St is a great restaurant and lovely staff.
  • Awwwwwww your food always looks so pefect yummy yummy!
  • Happy travels! Sounds like you're having a great time. So many delicious places I'll have to visit in Sydney now! Can't wait to see what you get up to in NZ, I'm forever wishing I'm over there again. Such a beautiful place.
  • This looks gorgeous! I've never thought to put pumpkin and peach together. Very interesting and festive!
  • Brittany
    This salad looks divine. Can't wait to try it out. I have been trying to purchase green kitchen travels but not even amazon has it. I was just wondering if you could tell me when I would be able to get my hands on one? Oh and congrats on the second book being such a hit!
  • I tried your salad recipe yesterday and it was absolutely delicious! However, I had to change it up a bit, because I couldn't get a pumpkin or peaches. Instead I opted for a few small, cooked potatoes and some kakis. I never would have thought that this combination could work, but it does! :) It was also my first time eating fennel and I was pleasantly surprised. Thank you so much for sharing! :)
  • Perfect pictures, really great.
  • Oh Salads are awesome thank you v much for posting this.
  • I like the combination of different flavors, the sweet components with the sour ones sound delicious. I just started making my favorite salad (red beet, salad, goat cheese and honey) with roasted almonds instead of plain ones and I must say it was a revelation! Give it a try too and be amazed!
  • Looking forward to peaches coming in season here in California to make this salad. You're making me want to plan a trip to Sydney - to try all of your recommendations and to have peaches right now:)
  • This salad looks delicious! I love the idea of pairing pumpkin + fennel. I can't get enough of winter salad right now + will definitely be adding this to the rotation. Thanks!
  • it looks delicious, I eat lots of salad so I have been looking for a new recipe, I am definitely gonna tried this one out, tahnk you! checkout my fashion illustrations:
  • This is great! I'm obsessing over salads lately and this is a true meal in itself! Thanks for sharing!
  • A beautiful combination of ingredients! I should eat more lentils, this salad would be a great way to add them to my diet.
  • So pretty and looks very delicious..
  • Clare
    Where else are you heading? Would Love to meet you if you do a picnic like you did in Sydney. Am based in Adelaide
  • I feel the same when my husband Scott and I are on our camping adventures! I feel the most at home in a tent with next to nothing in the middle of nowhere. Isn't it amazing. You feel so full. Escaping the distractions and focusing on each other. Happy for you and your lovely little family to be getting some of that time together. Your blog is one of my greatest inspirations, thanks for another gorgeous and simple recipe celebrating whole foods! Best, Jessie
  • Agree with others Salad looks Delicious.
  • I cannot wait to visit Sydney next year now I have all these amazing eateries to visit! Beautiful post - have an excellent time in NZ, pop to Wellington if you have the time! NJ x

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