We had a chat with stylist and chef, Lucy Rosenberg about her creative life in food and fashion. Continue reading to see Lucy's exclusive recipes. 

You are extremely passionate about food and style, can you tell us a bit about how these passions of yours go hand in hand? 

For me, food and fashion go hand in hand. They are both about pleasure, igniting and touching all your senses through a creative lens. I love the idea that you can dress everyday as you feel to suit your mood and can you eat the same way. Both industries are limitless with an abundance of creative possibilities, with no boundaries. Food and style are explorative, fun, but most importantly can make you smile from the inside out.

It's funny to think about where I have ended up today in my career, a footwear designer and a food enthusiast, food stylist, caterer, and recipe developer, because if I think back to when I graduated from RMIT University with a degree of Bachelor of Design (Fashion) my graduate collection and thesis entitled ‘Fad’ drew inspiration from the concept of fetishization of food and fashion creating a common language between the two and this conversation has never ended for me. The words dance around each other like a perfect performance, and I love being the choreographer. 

But if I think back to where this passion for both comes from, it’s my family. I was always surrounded by the warmth of good food and the knowledge of the fashion industry as I grew up in a Jewish household with food as our social currency, bringing us together especially over Friday night dinners where we would be discussing the family shoe business. Food and fashion have been ingrained into my existence. My designer eye will always want to create the prettiest plate of food, mixing colours, textures, and tastes.


Can you tell us about this recipe that you are sharing with us?

As I talk about how the food and fashion marry so well, I wanted to share two of my favourite dishes that visually represent the pure bliss of food. I believe it’s important to eat seasonally, the flavours shine brighter through its taste and looks. During winter, one of my favourite dishes to eat, is my truffle pasta. I took a trip to my local deli, where the smell of truffles permeated the store. I was excited to learn about all the different types of truffles that sat in the window next to fresh homemade pastas and cheeses, so I knew exactly what recipe I was going to create. Its warming, hearty and touches your soul with the delicate flavour of truffle that pairs perfectly against the rich creamy sauce balanced with the crispy texture of the pangrattato.

In the warmer spring/summer months, I love to eat my Pan con tomate, which literally means, tomato toast.  It's probably the easiest thing to make, but the tastiest! I love to grate my tomatoes, as it creates such a soft smooth texture and highlights the flavour of the tomato with good sea salt, olive oil and a dash of quality red wine vinegar. It’s simple, fresh and a flavour that never dates.



Béchamel ingredients
- 4 Tbsp butter
- 4 Tbsp plain flour
- 3 cups of milk
- 10grams of fresh truffle, grated
- 1/4 cup grated Parmesan
- 1/4 cup of grated cheddar
- Truffle salt
- Cracked black pepper
Other ingredients
- 1/2 cauliflower head, finely chopped
- 1 cup of bread crumbs
- 1/4 cup Parmesan
- 1/3 cup of truffle oil
- 250 grams of pappardelle (can use tagliatelle)
- 8-10 sprigs of thyme, removed from stem
- 2 garlic cloves, finely sliced
- Salt n pepper
* Preheat oven to 180 degrees. Boil the cauliflower until soft. Drain and toss in truffle oil, salt and pepper and place in the oven.
* Mix together the breadcrumbs with Parmesan and a dash of the truffle oil with salt n pepper. Add to the cauliflower when they have started to golden and cook until all is golden in colour.
* Next make the béchamel. Melt the butter and some grated fresh truffle on low heat in a pot and add in the flour and whisk until it’s bubbly and golden. Next slowly pour in milk, whisking vigorously to ensure flour is well combined. Continue to stir with a wooden spoon and once the back of the spoon is coated in a thick sauce, stir in the cheeses. Taste and season.
* Cook the pasta in a pot of boiling salted water.
* In a wide pan, add a dash of truffle oil and sauté the garlic, more grated fresh truffle and half the thyme sprigs. Once pasta is ready, drain, keep 1/2 cup of pasta water and transfer to the garlic pan. Toss pasta to coat.
* Pour the béchamel on top, throw in a handful of the cauliflower pangrattato, some more thyme and stir through. If it’s too thick, add some pasta water and toss gently on low heat until you are happy with the consistency.
* Adjust flavour here, add more fresh truffle, more truffle oil and or truffle salt or black pepper.
* Serve, garnish with fresh thyme, drizzle of truffle oil, grated fresh truffle and devour!



PAN CON TOMATE (Tomato toast) 

- 3 tomatoes
- Olive oil
- Red wine vinegar
- Salt and pepper
- Sourdough bread, 2 pieces
- 1 garlic clove
- Balsamic vinegar
* Chop the tomatoes until it’s almost a purée.
* Add a drizzle of olive oil, dash of red wine vinegar and a pinch of salt and some cracked black pepper on top. Mix in through by chopping and turning the tomatoes.
* Make two pieces of toast, either in a non-stick pan with a drizzle of olive oil or using a toaster. Once golden, scrape the top of the bread with the piece of garlic until all covered.
* Add spoonful’s of the tomato mixture on top. Add another drizzle of olive oil, more salt and pepper and a good dash of balsamic vinegar.
* So simple, easy and SO DELICIOUS