Just stopping in quickly today to share this delicious and super simple recipe and also to re-share the details for my upcoming Australian book tour which I shared in my newsletter last week, as well as a couple of events here in NZ too.
An Australian book tour has been a long time coming. My first two books were written in Australia, when we lived in Perth. Back then our kids were little and money was tight, so I couldn’t get to the east coast to promote those books. When my last book, Every Day, came out in 2021 I had planned to get over to Australia but alas, the world had turned to shit and travel was no longer an option. Going into this book launch it was a top priority, to get over the Tasman to celebrate and launch it with so many of you who have been some of my biggest supporters over the years. This is my way of saying thank you.
Each venue has been chosen by me; my Sydney event is being held at a bookstore/cafe I’ve long admired from afar. I also used to live just a few streets away when I worked as a chef in my late teens/early twenties. In Melbourne my event is at a bookstore who has always been one of my biggest supporters. In Queensland my launch is at my friend Brenda’s cafe, with support from her lovely local independent bookstore, Under the Greenwood Tree. Brenda and I have known each other online for many years, since our first books came out if I remember rightly… so it will be such a treat to finally meet in person and celebrate my fourth book baby together! A little note to my Western Australia crew… I’m hoping to get over your way sometime next year, all things going to plan. So, we’ll have a late celebration, hey? Adelaide + Tasmania I might have something in the works for you as well…
Tickets to all events are super limited so I suggest if you’d like to come that you book asap. Don’t sleep on it as I’d hate for you to miss out!
AUSTRALIA
Syndey
Tuesday 29th September at Gertrude & Alice Cafe Bookstore 7-8.30pm. In conversation with the wonderful Erin Lovell-Verinder. Tickets here.
Melbourne
Wednesday 30th September at Books for Cooks 6.30-8pm. Tickets here.
Tamborine Mountain, QLD
Saturday 3rd October at Picnic Real Food Bar 3-5pm. Tickets here.
NEW ZEALAND
Hamilton
Recipe Book Bites. Saturday 22nd August 2026, 2pm at Hamilton City Libraries (9 Garden Pl, Hamilton central). Brought to you by Waikato Foodies, this event is for anyone interested in hearing from three local authors about our different paths to getting a published cookbook. I’ll be talking alongside fellow authors Vicki Ravlich-Horan and Amber Bremner. This is a free event.
Auckland
Thursday 8th October at Mt Eden Village Centre, Mt Eden 6-8pm. Nibbles + drinks. Books available for purchase and signing. In conversation with the wonderful Amber Rose. A collaboration with Time Out Bookstore. Free event but must RSVP. Full details to come.
Raglan
Friday 9th October at The Space. 6-8pm. Nibbles + drinks. Books available for purchase and signing. In conversation with one of my oldest friends and fellow Raglan Local Kara Rickard. Free event.
Auckland
Saturday 17th October 9.30-4pm @ The NEFF Kitchen, 65 Parnell Rise, Parnell.
I’ll be speaking at the Culinary Writing Workshop, run by The New Zealand Food Communicators Scholarship. This one-day workshop is ideal for anyone dreaming of writing their own cookbook. Tutors Lucy Cory and Anna King Shahab will guide you through the art of recipe and headnote writing and storytelling. After lunch (provided), I’ll be in conversation alongside my editor from HarperCollins (who have published all 4 of my books), sharing my experience of writing cookbooks. Participants will also take home a signed copy of my new book Thyme to Cook.
For more information check out @food_communicators_scholarship on IG or email kathypaterson@xtra.co.nz.
I hope to see lots of you at these events; it will be really lovely to connect in real life.
Ngā mihi,
Emm X
Seedy choc top slice (gluten-free + vegan)
Ingredients
- 3/4 cup pumpkin seeds
- 1/2 cup sliced almonds
- 1/2 cup ground almonds (almond meal/almond flour)
- 1/4 cup sunflower seeds
- 1/4 cup chia seeds
- 1/4 cup ground flaxseeds (linseeds)
- 1/4 cup dried cranberries or raisins
- 1/4 cup tapioca starch (flour)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1/2 cup nut butter (I used almond, but peanut butter is also great)
- 1/2 cup rice malt syrup
- 2 tablespoons virgin coconut oil
- 1 teaspoon vanilla extract
Choc top
- 100g dark chocolate, roughly chopped
- 1 teaspoon virgin coconut oil
- Flaky salt to sprinkle, optional
Instructions
- Preheat oven to 160C. Line a slice tin with baking paper (I used a 9 x 12-inch tin). Combine seeds, ground and sliced almonds, dried cranberries, tapioca starch, cinnamon and salt in a bowl and mix well to combine. Place nut butter, rice malt syrup and coconut oil into a small saucepan and cook over low heat, stirring constantly until just melted, smooth and combined. Pour into dry ingredients and mix to form a stiff, sticky dough. Press into prepared tin and bake 20-22 minutes, or until lightly golden. Remove from oven and set aside to cool.
- Melt chocolate with coconut oil in a small heat-proof bowl set over a small pot of boiling water. Pour over cooled slice, tipping it to the sides to evenly coat with chocolate. Sprinkle with flaky salt if using and set aside to set (this can be speed up in the fridge if you can’t wait!). Slice into small squares to serve. Will store airtight for 3-4 days, or pop into a container in the fridge for up to a week. Allow to come to room temperature for the best texture.
