Love Mae

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Love Mae

What is Love Mae’s philosophy?

[ Peta O’Neill, Founder ]

“I think our philosophy is to keep it real. Some days are harder than others, but one of my beliefs is the need to look after things and create with longevity. I wouldn’t say my whole wardrobe is from an op shop, but I think being conscious of your decisions and what you’re putting out into the world is really important. At one stage we were making our plates with melamine and I saw a documentary called Plastic Soup, which focuses on melamine and certain plastic products never breaking down. The plastic ends up in the ocean and heads to a certain point in the Pacific where it forms an island that is really thick and really wide and has killed everything in the area. Melamine had sold really well for us—it’s beautiful and you can get it in pretty colours and it doesn’t break. But after seeing that doco I remember waking up in the middle of the night thinking, Oh my god, I am actually making stuff and being a part of this problem. So that’s when we changed everything to bamboo. Bamboo breaks down and is 100 per cent biodegradable.” //

What’s the best bit of parenting advice you’ve ever received?

[ CLAIRE COOPER-KOVAC ]
MUM TO GIGI (2)

“I was told everything was a phase and when you’re deep in a moment that you think will break you–whether it’s sleeping, feeding, tantrums or moods to remember it will pass.
And that wine would also assist in this area.” //

BAKED PUMPKIN RISOTTO
[ By Peta, Love Mae ]

This recipe has an unlimited number of variations. Add mushrooms, pine nuts, chicken, or leek … whatever’s in the pantry, really!

  • 1 onion, diced
  • 1 clove garlic, minced
  • shallots, chopped (leave a little for garnish)
  • 2 cups arborio rice
  • 5 cups stock
  • 1/2 pumpkin, chopped into chunky pieces
  • 1/2 cup parmesan cheese, grated
  • 1/2 cup cream
  • 100g / 3.5oz feta, cubed
  • salt and pepper, to taste
  • your choice of dried herbs, optional
  1. Preheat oven to 170˚C / 325˚F / Gas Mark 3.
  2. In an oven-proof dish on the stovetop, fry the onion in butter and olive oil until transparent.
  3. Add garlic, shallots and dried herbs, if you are using them, and stir for a minute.
  4. Pop in the rice and stir until rice is entirely coated.
  5. Add the stock, chopped pumpkin, salt and pepper, and stir together.
  6. Put in the oven and bake for approximately 40 minutes.
  7. Once cooked, carefully remove from oven and stir in parmesan cheese, cream and feta.
  8. Serve with a garnish of fried shallots and parmesan cheese. //

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