My book's arrival and a celebratory fig pizza


This morning I raced into town to pick up a VIP (Very Important Parcel). The team at Hachette Australia had sent me an advance copy of my book and all weekend I'd been nervous about its arrival. It even took my friend Pip to actually open the parcel and take the first look. In any case, I finally picked the thing up and was instantly excited.

I love love love it. And after seeing so many low-resolution print outs during the editing process, it blew me away to see the photos and my mother's illustrations in sharp, bright colour. The paper stock is nice and heavy and all-up I think it looks great.

The book will be available to purchase in late March and I'll post about this and any launch events in the near future but for now just wanted to share a few of my favourite spreads and while we are still in the throes of fig season (whoot) the gorgeous fig and gorgonzola pizza recipe pictured above.

Pip's fig and gorgonzola pizzas

Makes 2 large pizzas or 4 small ones
Prep 15 mins (plus resting time)
Cooking time 15-20 mins

1 tbsp honey
2 tbsp dried yeast
3 1/2 cups plain flour
1 tbsp salt
3/4 cup caramelised onions
3 figs, cut into eighths
1/2 cup gorgonzola cheese, crumbled
4 slices prosciutto

Whisk the honey and yeast together with 1 cup lukewarm water and leave for 10-15 minutes. Place the flour and salt in the bowl of an electric mixer with a dough hook, or any large bowl, and make a well in the centre. Pour in the water and yeast mixture and either mix with the dough hook for 6-7 minutes or do it by hand. If you're using a mixer, finish off with a few minutes kneading by hand, just to get the dough warm and soft.

At this point, it's all about feel, so add a little more water or flour if the dough feels dry or too wet. You want it to be smooth, silky and springy but not at all sticky. When it's ready, place it in a lightly oiled bowl, slash the top of the dough a couple of times with a sharp knife, and cover it with a clean tea towel. Leave to rest in a warm place for 1 hour.

When you are ready to cook the pizza. Preheat the oven to 220C with a pizza stone or baking tray on the middle shelf. Roll out the pizza dough to the desired shape and pre-bake it for about 5 minutes before adding any toppings - you want the dough to just begin to take on a golden colour.

Top the pizza with onions, figs and cheese and return to the oven for 10 minutes or until the figs begin to caramelise and the pizza is golden. Top with the prosciutto and serve immeditately.


  1. ohhh it looks lovely! I love cookbooks so will be sure to add this to my collection! well done, I can't imagine how much work went into it but how special to have your mum as illustrator!

  2. Congratulations no wonder you are's a great achievement. Regards Kathy A, Brisbane, Australia

  3. Ah just beautiful Sophie! I am so excited for your book launch, I've always been a big fan of your recipes and photos. What an amazing job! Go you! :)

  4. Oh wow Sophie, your book looks amazing. With your recipes, photos and local growers stories and your Mums illustrations I think it will prove irresistible. Congratulations

  5. It looks amazing Sophie! Well done you xx

  6. Hey Sophie! Congratulations on the arrival of your book. It's so exciting and such a huge achievement. We can't wait to see it. Hopefully you'll have a launch in Sydney!!? Lisa xxx

  7. Looks like such a beautiful book! Well done! Cant wait to get my hands on one! xo

  8. Simply beautiful! My birthday is in late March so I will have to put this on my wish list :)
    I have been a long time follower of your website and I can't wait to hold a copy of your book in my hands. Congratulations.

  9. G'day and BIG congrats! HOW exciting, true!
    Looks to be a beautiful book and would also be special with your mum's illustration photos too!
    Cheers! Joanne

  10. Thank you so much everyone for your lovely comments! Putting this book together was a long and sometimes scary process and it's so great to know that there are some people out there looking forward to sharing it with me!


  11. Ah, Sophie...saw the link to your book on Farmer Direct, then checked out your bio on the publisher's page....and realised that I know you by your former name! I visited Bra when you were there in 2002 on my Churchill Scholarship. Anyway, congrats....the book looks fabulous. Well done you! Cheers, Pam Lincoln

  12. Congratulations Sophie, this looks gorgeous! I adore your mum's illustrations...what we can see in your photos anyway! I cant wait to see the book x

  13. It looks amazing Sophie, that's so exciting!!!! Congratulations!

  14. how exciting I've been following along with you for some time now....I'm excited for you and can't wait to get the book!

  15. Can't wait for it to hit the stores - love your Mum's illustration too.

  16. I'm just so excited. Ridiculously so. Oh Soph, you're a gem. x

  17. Hi Sophie, congratulations on your book! The sneak preview looks gorgeous. If your blog is anything to go by, I'm sure its jam packed full of wonderful recipes, photos, illustrations and stories. Can't wait for its release.

  18. Well done Sophie! cannot wait to buy a copy!


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