Elevate Your Alfresco Gatherings With Hart & Co.

At Hart & Co., we believe the best moments are shared around good food, great company and thoughtfully curated spaces. Whether you’re hosting a long lunch or a relaxed weekend gathering, alfresco entertaining is all about simplicity, quality and enjoyment.

Inspired by Western Australia’s abundance of fresh, nutritious produce, award-winning chef and wellness expert Teresa Cutter, also known as The Healthy Chef, shares a selection of her favourite recipes from her latest cookbook, Feel Good Baking.

Renowned for retaining the natural integrity of wholefoods, Teresa’s recipes centre on health, balance and flavour, making them ideal for effortless entertaining in and around the home. Perfect for alfresco dining, shared platters and relaxed gatherings, these recipes are designed to be enjoyed in beautiful spaces, with the people you love.

“Bake when you are happy and listen to good music for the best results, every time!”

Buon Appetito!

Zucchini and Ricotta Tart Recipe

A classic spring and summer savoury tart, perfect for an alfresco lunch or picnic-style entertaining. This dish works beautifully as part of a shared table, served with crisp greens and enjoyed outdoors.

SERVES 6

650 g zucchini, thinly sliced
1 teaspoon sea salt
1 pack store bought butter puff pastry
250 g ricotta
100 g Danish feta
2 tablespoons chopped chives
zest of 1 lemon
1 tablespoon extra-virgin olive oil
60 ml milk, plus extra to brush
leafy greens, to serve

METHOD

Preheat your oven to 200°C fan-forced.
Place the pastry on a sheet of baking paper and roll out until about 30–35 cm diameter. Transfer pastry and baking paper onto a baking tray. Refrigerate before using.
Smash ricotta and feta in a bowl, then mix through the chives and lemon zest.
Spread the ricotta mixture on the pastry, leaving a 3 cm border around the edges.
Arrange the sliced zucchini on top of the ricotta and brush with olive oil and scatter with a little sea salt.
Fold over the pastry to enclose the filling and brush with a little milk to glaze.
Bake the tart for 40–45 minutes or until golden. Serve and enjoy with leafy greens tossed in a good vinaigrette.

COOK’S NOTE

Top with rocket leaves lightly coated with lemon juice and olive oil before serving.

The Perfect Focaccia Recipe

This soft spelt focaccia is made for sharing. Serve warm with olive oil, seasonal toppings or alongside antipasto for an easy yet impressive centrepiece at your next gathering.

SERVES 12

500 g spelt flour
7 g (1 sachet or 2 teaspoons) dry yeast
10 g (2 teaspoons) baking powder
1 teaspoon sea salt
400 ml room temperature/tepid water
3 tablespoons extra-virgin olive oil
2 tablespoons raw honey
Toppings (your choice): Rosemary, garlic, olive oil, pesto, ricotta, cherry tomatoes, oregano and flaked sea salt.

METHOD

Combine spelt flour, yeast, baking powder and salt in a mixing bowl.
Pour in the water, olive oil and honey and mix until combined and you have a soft, sticky dough. Mix well for 10 minutes using a standmixer, until the dough gets more elastic. You’ll see it come together at the end.
Cover the dough with cling film and leave to prove overnight in the fridge.
Next day, remove the dough from the fridge. Tip the dough from the bowl and place straight into a deep baking tray lined with baking paper and drizzled with generous amounts of olive oil. The size of the pan I used was 30 x 23 cm.
Using your hands, press down the dough to fit it into the tray and prove for 40 minutes. Top with your choice of toppings.
Preheat your oven to 190°C fan-forced.
Bake for 20–25 minutes until golden and cooked through.

Hart & Co. tip: Tear and share focaccia is perfect for casual alfresco entertaining, encouraging guests to linger, graze and enjoy the moment.

A Beautiful Lemon Cake (Gluten-Free)

Light, fragrant and not overly sweet, this gluten-free lemon cake suits everything from afternoon tea to a relaxed outdoor celebration.

SERVES 10

300 g (3 cups) almond meal
125 ml (½ cup) raw honey
2 teaspoons gluten-free baking powder
½ teaspoon sea salt
4 large free-range eggs
125 ml (½ cup) extra-virgin olive oil
zest and juice of 2 lemons
2 teaspoons vanilla extract
1 x lighted up cream cheese frosting to serve, optional
1 x lemon curd to serve, store bought or home-made (see recipe)

METHOD

Preheat your oven to 160°C fan forced. Line a 20 cm round cake tins with baking paper.
Combine almond meal, honey, baking powder, salt, eggs, olive oil, lemon zest and juice and vanilla in a bowl.
Mix well and pour into the prepared tin.
Bake for 40–45 minutes until cooked through, then cool completely.
Serve the cake simply plain as a tea cake.
Alternatively, cut in half and sandwich with cream cheese frosting and lemon curd

Lightened Up Cream Cheese Frosting

250 g cream cheese, room temperature
120 ml ( ½ cup) thick Greek yogurt or labneh
2 tablespoons raw honey or pure maple syrup
zest of 1 lemon

METHOD

Combine all the ingredients in a bowl until smooth and creamy

Lemon Curd

4 large free-range eggs
100 g unrefined raw sugar
125 ml (½ cup) lemon juice
125 g (4 oz) room temp butter, cut into small pieces
2 generous teaspoons cornflour

METHOD

Whisk the eggs, sugar, cornflour and lemon juice in a bowl then pour the mixture into a saucepan over a low heat.
Heat gently for a few minutes until thickened.
Add the butter, a few pieces at a time, stirring continuously until the butter has melted into the lemon mixture.
Strain immediately into a bowl and refrigerate for at least 4–6 hours.

Banana, Coffee and Walnut Bread (Gluten-Free)

This nourishing banana, coffee and walnut loaf is ideal for slow mornings or as a make-ahead option when hosting. It’s simple, wholesome and perfectly paired with good coffee and conversation.

MAKES 1 LOAF

500 g ripe banana, chopped
3 large free-range eggs
60 ml (¼ cup) milk, any kind
125 ml (½ cup) extra-virgin olive oil
2 teaspoons vanilla extract
90 g (½ cup) coconut sugar
2 tablespoons instant coffee powder
180 g (1¼ cups) brown rice flour
125 g (1¼ cups) almond meal
2 teaspoons baking powder
½ teaspoon bicarbonate of soda (baking soda)
180 g (1¾ cups) walnuts
Embellishments: Ricotta, tahini, carob molasses

METHOD

Preheat your oven to 160°C fan forced. Grease and line a loaf tin with baking paper.
Combine bananas, eggs, milk, olive oil and vanilla in a food processor or blender and mix until smooth. Add the coconut sugar and coffee powder and mix again for a few seconds until combined.
Pour into a large mixing bowl and add the rice flour, almond meal, baking powder and baking soda. Mix well and fold in the walnuts at the very end.
Spoon into the prepared loaf tin. Decorate the top with a sliced banana if you have any left over.
Bake for 50–60 minutes or until cooked through. Make sure to test the cake after 45 minutes as baking times sometimes vary based on your own oven.
Remove from the oven and cool for 1 hour in the tin, then transfer to a board to finish cooling.