What we’re cooking for our mums this Mother’s Day

Mini blueberry pies with lemon curd ice-cream and sherbet

EMMA HUTTON, EDITORIAL COORDINATOR

“We used to pick wild blueberries from the bushes behind our house, but they’d always disappear before reaching the kitchen. Blueberry pie is Mum’s favourite, so she’ll love these bite-sized tartlets, especially with a cup of tea and sweet reminiscing about the golden days.”

Teochew steamed fish

EMMA CHU, DESIGNER

“Mama Chu has been the only one in our household to perfect this childhood favourite, one of many dishes that were so happily eaten around the table with the family on super-special occasions (Chinese New Year, Christmas, birthdays, graduation). So, this Mother’s Day, I’ll be cooking up a storm in the kitchen to help celebrate, come together and share a meal with a woman who has inspired, impressed and encouraged me.”

Tiramisù

SOPHIE McCOMAS, DIGITAL EDITOR

“Mum’s happy place is Italy, so I can’t really go past a rich and boozy tiramisù for Mother’s Day. This cream-heavy number from 10 William Street is a sure-fire winner.”

Breakfast curry with roti and poached egg

HANNAH SINGLETON, DIGITAL INTERN

“Every Mother’s Day I make my mum breakfast in bed and this year I’m going to cook her this Indian-inspired breakfast curry with roti, poached egg and all her favourite spices. It’s something a bit different and I know she’ll enjoy it.”

Cauliflower mac and cheese

ANTHEA LOUCAS BOSHA, EDITOR

“My mum is a sucker for anything that’s creamy, carby or cheesy. This cauliflower mac and cheese hits the trifecta – it has her name all over it.”

Slow-roast duck with orange

JARED RICHARDS, DIGITAL ASSISTANT

“My mum loved to slow-cook roasts weekly when I was growing up. She loved how they’d develop in flavour and cook in their own juices. She made me love them, too, so I’ll be slow-roasting duck for her this Mother’s Day.”

Baklava

CHÉ-MARIE TRIGG, SUBEDITOR

“My mother has a massive sweet tooth, and her special treat when I was growing up was to sneak a couple of baklava into the basket at our local fruit shop. Even though I no longer live nearby, we still love to get our fingers sticky whenever I visit. For this Mother’s Day I’ll cook up a batch of baklava to hark back to those sugary times, and there will be plenty to go around with a cup of coffee after lunch.”

Orange, cardamom and almond cake with orange-blossom yoghurt

HELEN ANDERSON, TRAVEL EDITOR

“I’ll be baking for my mum, Jan, a Middle Eastern-inspired orange cake. She loves the intense citrus flavour and the fact there’s no flour. ‘But don’t let the saucepan burn while you’re boiling the oranges, like you did last time’, she tells me.”

Tipo 00’s gnocchi with duck ragù and porcini mushrooms

PAT NOURSE, DEPUTY EDITOR

“The duck and porcini ragù from the Tipo 00 gang we published in the April issue got the big thumbs-up from Mum (and Dad, for that matter) when I made it a few weeks back – I reckon it’s ripe for an encore.”

Eggs, caviar and buttered soldiers

MAGGIE SCARDIFIELD, STAFF WRITER

“I’ll be keeping it “simple” this Mother’s Day with soft-boiled eggs, Brickfields sourdough soldiers, cultured butter, caviar and Champagne. Egg and soldiers is a childhood favourite and I know my darling mum Pen-Pen will appreciate this luxed up version with lemon-tinged butter. Plus, egg cups.”