A Kitchen By The Sea

Kitchen Confidential: Joanna Cooper's debut cookbook, photographed by her longtime friend Vanessa Rowe, features clever recipes, which reflect her Chinese and Australian heritage. Her nourishing ideas also embody a family's vibrant life at Sydney's picturesque Tamarama beach, captured below by Rowe.

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joanna cooper , vanessa rowe , our tamarama kitchen , recipe , profile

our tamarama kitchen, a beautifully produced limited-edition cookbook, celebrates a longstanding friendship and the sunny exuberance of living by the sea in Australia

Photographs by Vanessa Rowe

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  2. I have profiled Joanna Cooper a number of times on Moda, not just because she is a divine friend who has gently buoyed my own optimism in the kitchen, but also for her bionic approach to life, raising children and healthy living (Jo has been known to offer up nettle-and-chlorophyll tonics to fatigued friends at school pick-up; she is a wonderful nurturer). While her career began in law, Jo's focus has shifted to raising three children and, more recently, she began compiling a cookbook of her signature recipes after prompting by so many friends. Here, to celebrate the release of Our Tamarama Kitchen, is a sampling of Jo's typically delicious, quick and inspiring recipes: (Shop the book below and via: Ourtamaramakitchen.com). 

SMASHED EDAMAME DIP

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  • "I love the vibrant green colour of this dip. It’s easy to make, tastes delicious and is very good for your heart. It's also an unusual dip, perhaps a new taste experience for some. Please remember, it’s the beans only that we are using in this recipe, not the skins." 
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TOFU BURGERS WITH SLAW

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  1. "My husband and children love these burgers and it makes for a great vegetarian option as a mid-week dinner. It requires very little effort and can be put together very quickly. The combination of the pan fried tofu with the coleslaw and homemade mayo is so addictive. You can also substitute the tofu with a fillet of fresh fish – white or pink – both work well. If you’re not wanting carbohydrates, serve the slaw in a bowl with the pan-fried tofu on top, or use lettuce cups."
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Family Fruit & Vegetable Crate

Cam's Community Organics — $60

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Our Tamarama Kitchen

By Joanna Cooper — $59.95

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Nest bowl, large

Mud Australia — $180

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