'The kitchen is where I can exhale': Gretchen Lowe

For many of us, the love of cooking has been lost in the busyness of life. This is a book overflowing with beautiful, comforting recipes that allows us to rediscover the joy of connecting with others at the end of a long day through simple, delicious, joyous food. Gretchen loves combining unexpected flavours with recognisable classics for outstanding results. There are tried-and-true crowd pleasers, slow-cook dishes for the weekend, sharing plates for when friends and family gather, fill-the-tins baking, wholesome brunches, decadent desserts and much more besides. Kete caught up with Gretchen to talk about how she's made her kitchen the heart of her home. Kia ora Gretchen, this is a really visual book, and very personal with the included family pictures. You’ve said your kitchen ‘remains your sanctuary’—can you tell us more about that?

The kitchen is where I can exhale, feel relaxed and in control. Cooking really is my way to switch off from everything else going on. There’s something really steadying about turning raw ingredients into something that can be shared and enjoyed. It’s a place that feels safe and creative at the same time. For busy people cooking can just be another stressor. The focus in your book is on the weekend—is this because it’s the time when it’s possible to spend a bit more time creating meals? Yes, totally. I know what it’s like when weekday cooking feels like just another job on the to-do list. Weekends give you a little more breathing space so you can perhaps take your time, try something new, or make something a bit special. It’s also when we’re more likely to gather with friends or family, so the recipes in My Weekend Table are designed to make those moments feel generous and joyful without being complicated. You did most of the photography yourself in the book. Did you have a particular vision for how you wanted it to look?

I wanted the photos to feel honest and inviting, like you could step right into them. I didn’t want overly styled plates that felt out of reach. I wanted the food to look real, just as it might when you make it at home. And including family photos was important to me as I hoped it made the book feel like a shared table, not just a collection of recipes.

What’s your current favourite recipe in the book, the one you’re making the most often?

It changes all the time but right now it’s Blair’s caramelised onion ‘smash’ burgers. They’re simple, full of flavour, and always a hit when friends or family come over. What influences do you credit the most with your current cookery style? Your culinary bio is impressive!

Thank you :) My style is really shaped by the people around me: my grandmother who was an incredible baker; my mum, who always cooked from scratch; friends who love to experiment; and the diverse food culture we have here in Aotearoa. I’m also inspired by travel, tasting a new spice or ingredient can spark a whole recipe idea. I love combining familiar flavours with something unexpected. What’s up next for you in your career/writing? At the moment I’m focusing on sharing My Weekend Table and hearing feedback from people who’ve cooked from it. I’d like to work on another project in the future, but nothing is decided yet. My Weekend Table: Celebrating simple food from Aotearoa and beyond (Bateman Books) is available in bookstores now. Don't forget to check out Gretchen's current favourite recipe, Blair’s Caramelised Onion and Cheddar burgers, that Bateman have kindly allowed Kete to publish for you to make.