Magdalena Roze
The simple joy of cooking is mirrored in Magdalena Roze’s philosophy of food — from picking strawberries from her grandmother’s garden to baking fresh sourdough in her Byron Bay kitchen.
Words: Emma-Kate | Photography: Rob Palmer
“Eating seasonally has inspired me to create recipes based on what’s available rather than what I’m used to or might feel like,” shares Magdalena Roze. Photo - Rob Palmer.
Baklava Spelt Scrolls from Magdalena Roze’s Happy and Whole cookbook. Photo - Rob Palmer.
At a time of social isolating, supermarkets running out of stock, and general anxiety, a gentle reminder that food can be a way to return to simpler times is comforting. My interview with Magdalena Roze happened pre-corona times, but her insight to homegrown produce, baking your own bread, and maximising your meat cuts feels more relevant than ever.
Magdalena started her career days as a meteorologist, weather reporter and journalist, but today, these feed into her current roles as wholefood cookbook author, podcast host and mum to Archie and Charlie. The switch from weather to cooking began after her partner, Darren Robertson, was invited to open up a Three Blue Ducks at The Farm in Byron Bay. "I was inspired by all the amazing produce here, so I started a blog sharing my food discoveries and recipes," Magdalena shares. "It took off, and then I was approached by a publisher to turn it into a book."
“The agricultural effects on climate are enormous and too great to cover here, but on an individual level, we can do so much because in the end, it is WE who drive the market with our choices,” says Magdalena Roze. Photo - Rob Palmer.
Wild Rice Chicken Pilaf from Magdalena Roze’s Happy and Whole cookbook. Photo - Rob Palmer.
Magdalena’s book, Happy and Whole reflects these new philosophies of slowing down and enjoying food that is simple and natural. Like the aforementioned sourdough, which Magdalena learnt how to make from baker Paul of Bread Social in Byron. “I’m now dedicated to perfecting it because for me baking a good sourdough is the holy grail,” she laughs.
“I find it helpful to go back to basics and to eat intuitively, the way our grandmothers and ancestors used to eat.”
Returning to basics (and avoiding fad diets and trends), can help navigate confusing messages of what we can and can't eat for a healthy lifestyle — avoiding processed foods, optimising fresh produce; considering how our grandmothers would have eaten. This may be easy for Magdalena, as her earliest food memories are on her grandmother's farm in Poland picking juicy berries and apples, fermenting food in the pantry, and smelling freshly baked goods in the kitchen.
“For me, it’s just about enjoying real food, as closest to its natural state as possible,” says Magdalena Roze, pictured with her partner Darren Robertson from Three Blue Ducks at The Farm (who we’ve interviewed here). Photo - Rob Palmer.
By thinking consciously about maximising seasonal, you are helping yourself and the environment — fermentation, freezing off cut fruit in smoothies, making pesto from vegetable and herb tops, and composting to return nutrients to the earth. Magdalena's tip for buying organic is starting with meat and eggs (but still spending the same amount); in turn, you will consume less. "For example," she shares, "it's better to eat one $30 quality, organic, free-range chicken a week or fortnight and use it all up (including the bones for broth) rather than several cheaper, low-quality meat-based meals."
Her new venture into the podcast world has brought so much inspiration for Magdalena and friends Jeanine Bribosia and Sam Kennedy, who started up The Passafter realising they knew lots of chefs and were lucky enough to get insight into their kitchens "We’ve had everyone from Matt Moran, Heston Blumenthal, Neil Perry and Sarah Wilson to Colin Fassnidge and Jo Barrett — it's a dream job!"
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MAGDALENA ROZE
Imagery from Happy and Whole by Magdalena Roze, Published by Plum.