The Cookbook You Need For Summer Entertaining, From Melbourne’s Newest Food Writer

For a while there, it seemed all anyone was doing in lockdown was cooking. But one amateur chef stood out among the sourdough loaves and Basque cheesecakes. Some Things I Like To Cook (aka Clementine Day) was bringing something new: enviable table spreads filled with deliciously simple recipes that made us long for the time when we could have friends around again.

Five women to look out for in food media.

Clementine Day leads a double life as a fashion designer by day, and a self-taught recipe developer and food stylist by night, sharing food inspiration via her website, Some Things I Like to Cook. Day self-published her first cookbook, Coming Together, in 2020.

Why follow? "The things ingrained in my brain from working in design (composition, balance, colour, shape) all naturally came out in the way I presented food," says Day. Her dreamy, homely dishes – think decadent desserts topped with flowers and colourful salads bathed in sunshine –will inject joy into your Instagram feed and your bookshelf.

Some Things I Like to Cook’s Clementine Day shares her favourite healing winter recipe

While most of us (me) got bored with bread and moved to an online pilates class we’d never complete, Clementine Day quickly graduated to a fully-fledged self-taught home cook. Some Things I Like To Cook was her way of connecting to the friends she couldn’t see, drawing a meaningful connection between food, people and play.

Clementine Day is behind one of our favourite local food and cooking-based Instagram accounts, @somethingsiliketocook. The self-taught cook lives and works on Wurundjeri Land in Melbourne and encourages an unfussy, relaxed approach to cooking. Logically, we had to ask her a few questions.

Clementine Day of @somethingsiliketocook has put together this recipe to serve alongside our Easter Pack, which includes a Seasoned Boneless Lamb and Spiced Whole Cauliflower. This salad has the perfect amount of zingyness to cut through the rich lamb and spiced cauli.

This slice is one of those incredibly easy dishes that’s great to eat cold (or heated) the next day for lunch and is a super way to use up green vegetables that you have in your fridge. If you grow your own zucchini, you’ll know how prolific these veg are and it’s always useful to have a recipe that will help you use them up. I wouldn’t recommend omitting the zucchini for another veg (unless its squash or something very similar), but the asparagus and herbs are completely adaptable, as is the cheese. You can also throw in kale or spinach if you’d like too. I love a dish that you can just bung all the ingredients in one bowl, mix it up and pop it in the oven.

Clementine Day of @somethingsiliketocook has put together this recipe using our Seasoned Boneless Lamb Leg which has been released for Easter! The lamb is perfect to cook as it is, or you can spend a little more time adding in some other flavours following the recipe below. This lamb is perfect with our Spiced Whole Cauliflower Pack.

During the recent lockdown in Melbourne, self-taught cook Clementine Day found herself daydreaming of reuniting with her friends, sharing long lunches in her sunny backyard and cooking for her guests. It was during this time that the cook started her Instagram account Some Thing I Like To Cook.

Being a self-published book, budget constraints meant that Clementine couldn’t work with a team: “I ended up doing almost everything, recipes, photos, the graphic design, typesetting, the list goes on and on. It’s been a lot to juggle, especially with a full-time job, but I’ve truly loved it.”

A fashion educator by trade, Clementine Day is a self-taught cook who began sharing her beautiful recipes during the infamous Melbourne lockdown of 2020. The evolving project titled Some Things I Like to Cook quickly gathered a following, drawing a meaningful connection between food, people and play. The team at Sometimes Always have been following Clem’s food journey, admiring her dynamic palate and ability to create visually aesthetic and aspirational dishes. Impress your friends with Clem’s divine Roast Cabbage with Chilli Tahini Yoghurt and Pangrattato.

Clementine Day is a talented, multidisciplinary maker that runs Some Things I Like to Cook; an evolving project that draws a meaningful connection between food, people, and play. Interested in exploring the emotional relationship between the heart and the stomach, and the human connections that are formed over food, Clem works on collaborative, creative food projects with friends and creatives across Melbourne. Clem's an absolute delight, and we're thrilled to stock Clem's self-published cookbook, Coming Together, at Daily Good.

An image I took for Mud Australia painted by the incredibly talented Anna May Henry for their annual Baked in Mud competition.

Clementine Day is a self-taught, home cook that runs Some Things I Like to Cook, a growing project that draws a meaningful connection between food, people and play. Interested in exploring the emotional relationship between the heart and the stomach, and the human connections that are formed over food, Clementine works on collaborative, creative food projects with friends and creatives across Melbourne.

An ongoing column of recipes by me using Colab Pantrys incredible range of wonderful produce and pantry items.

Recipe Card made up to go out with all orders placed during their launch period.

Porridge Recipe Card for a special pop-up that Holly is hosting in August.

A recipe step by step for their series “Homemade”

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