To Vegetables With Love Newsletter

Text reads "To vegetables with love" with a mushroom illustration in the background.

A newsletter of recipes, stories, and the everyday moments that happen around food

A Space For Cooking And Connection

This newsletter began as a simple idea. To share my love of cooking with vegetables.

Over time, it has become something more. A place where recipes sit alongside stories. Where cooking becomes a way to think about identity, culture, memory, and care.

It is slower than the rest of the internet. More personal. A space to return to each week.

A table set for a meal with green and cream plates, salad dishes, glassware, wine, and a striped tablecloth.

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What You’ll Get:

Free Subscribers

New recipes fortnightly or monthly
Free recipe links
Live video events
Giveaways and subscriber chat

Paid Subscribers

Exclusive new recipes
Access to my archive of over 100+ recipes (and counting)
Live cooking demos and cooking classes
Video recordings of all cooking classes
Exclusive writing, essays, travelogues, restaurant recommendations
Paid subscriber chat & exclusive giveaways
All free subscriber benefits

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A bowl of mixed leafy green salad sits on a wooden table next to a glass of water, a bowl of chopped vegetables, and an empty plate with a fork and knife.

Why Vegetables?

Cooking with vegetables has shaped the way I see food.

It has helped me reconnect with my heritage, understand my identity, and explore the flavors that defined my upbringing.

This is not about eating less of something. It is about discovering more. More flavor, more creativity, more ways to cook and share.

Who this

This is for anyone who has ever asked, “what should I cook tonight?”

For those who are curious about vegetables, whether you cook them every day or are just beginning.

For people who believe that food is more than a recipe. That it is a way to connect.

is for

A table set with two plates of food, a pitcher with liquid, a bowl of grated cheese, small bowls of salt and lemon, and a colorful bouquet of assorted flowers.

A bowl of leafy green salad with quinoa, fresh herbs, and a light green dressing on a marble surface.

An oval platter of pasta with vegetables and cheese sits on a striped tablecloth, surrounded by empty glasses and green plates.

A rustic wooden dining table set with glasses, plates, a salad bowl, a bowl of mixed vegetables, and a floral centerpiece made of cauliflower and mushrooms.

A green bowl filled with a creamy yellow base topped with a tomato and leaf vegetable stew, all set on a beige surface.

A Note From Me

Some of you may know me as the salad lady. That is where my story began, delivering salad boxes by bicycle in Sydney.

What stayed with me from that time was not just the food, but the exchange. The conversations, the connections, the way food could bring people together.

This newsletter carries that spirit forward. It is a place to share recipes, but also to share the stories and ideas that sit around them.

A woman in a denim shirt sets a dish on a table filled with various plates of food, flowers, and "Linger longer" cards in a bright, modern dining space.

What You’ll Get

You’ll be joining a group of people who care about food, vegetables, and the act of cooking for others.

It is a thoughtful, generous space. One that continues to grow through shared curiosity and care.

"I never understood vegetarianism until I started using your recipes. You made the switch to mostly veggo so much easier! "

—Beth Hackney

"Your first book got my partner and I through the first lockdown. Somehow you always had a recipe that catered to what arrived in our fruit and veggie box. My love for your recipes and writing has only grown over the years. Thank you for all you do!"

—Scott

"I absolutely love your recipes and your writing, Hetty! I bought Tenderheart a while ago and cook from it on a regular basis. Happy to be a supporter of your newsletter, as well <3"

—Claudia

"Our household absolutely loves your cookbooks and every recipe is so thoughtful; as non-vegetarians, we appreciate how much care you put in to the selection of ingredients and combinations of flavors!"

—natasha

"Subscribing for the past year has improved my joy in cooking dinner tenfold, thank you!"

—Isobel B

"Hi Hetty, your recipes have changed the way we cook, and added so much versatility and flavor to our family meals. Thank you!"

—Michal

"I find your recipes full of original ideas to want to support your work"

—Oliver