• Spoonful
  • July3rd


    Jessie Miles is the face, imagination and talented hands behind illustration company, In The Daylight. She has the experience of farm and city life under her belt and now, from her home in the sunshine state of Queensland Australia, she creates illustrations that reflect the stories within all of us, of bicycles rides, days spent on the beach and those of our weddings.

    I first became aware of Jessie’s unique talents on my search for the perfect Valentine gift for my partner*. Since then, I have been invited into her world of cards, prints, Samoyed puppies and custom illustrations that can only be described as life drawn in whimsy. When I spoke to Jess about this article she was so excited to be involved that we have even prepared a little treat for you all.

    S: Describe Jess Miles away from illustration

    J: I am a dog adoring, good food loving, hardcore music listening TV junkie. I try to stop being such a design snob when I’m not at work, but I also studied interior design and love renovating, so I feel like I am always around it in one form or another. I always have my nose in a good book and have an annoying habit of HAVING to finish a book once I’ve started, no matter how bad it is, ahem * we need to talk about kevin….*

    I love seeing a good band and always surprise my work mates by listening to some really heavy (sreamo) music as they call it, while working on pretty and delicate illustrations. I am also a massive TV fan. I love the Simpsons, Family, Guy, American Dad, Futurama, and any animated show. I know every single quote from every single episode. If you quote any of these shows to me, we’ll be best friends for life!  

    S: Who or what has been the biggest influence for your artwork?

    J: I am influenced by a number of artists and illustrators from my favourite childhood books. I love that their work isn’t perfect and has so much character to it. There is Quentin Blake; who illustrated Roald Dahl’s books, John Tenniel; who illustrated Alice in Wonderland and a lot of the different illustrators from ‘A Little Golden Book’ classics.

    I loved so many books as a child and thought I would grow up to be an author. But I must have been absorbing inspiration through all the illustrations and not realizing it! I also love vintage botanic illustrations and fashion illustrations.

    S: What movie would you love to be in and why?

    J: Definitely Pitch Perfect. Some acapella singing and dancing in front of huge adoring crowds! Yes please! :)

    S: Draw your favourite movie poster.

    J: My favourite movie of all time is Muriel’s Wedding, but I have given her a bit of an updated look :)

    S: What is your idea of an ultimate Friday night in?

    J: Snuggling on the couch with my two Samoyeds (and my husband if there is enough room) watching something silly and funny – it’s Brooklyn 99 at the moment. I love my deep dramatic movies, but after a long week I quite like not having to do much thinking.

    S: From your new collection, which product are you most excited about?

    J: Probably our Tasmanian Oak print hangers. They are all handmade by my clever husband Rick and I think they are a quick and simple way to bring your walls to life with your fave print! They are also incredibly easy to use and require no tools.

    S: Can you draw your favourite snack?

    S: And finally, what is one fact about you that most of your friends wouldn’t know?

    J: I am INCREDIBLY harsh on myself and my work. Most people don’t really see that side of me and think that I am quite confident. But I second guess myself all the time and my husband has to talk me down off metaphorical ledges quite often! I definitely have that sensitive, artistic personality thing going on, but I am learning how to embrace it :)

    To discover more of Jessie’s work you can find her on all social media using the link buttons below.  The new range of In The Daylight has just been released and to celebrate we are giving one lucky reader the chance to win an A4 print + wooden wall hanger for their home! Entry is simple, head on over to In The Daylight then leave your comment of which A4 print you would love to win and why – Easy!

    Entries close on July 14th and the winner will be announced on July 16th so be quick and be sure to tell your friends!

    All images featured within the Visual Poetry with Jessie Miles – In The Daylight article 
    were designed by and supplied to us by Jessie Miles.  All images remain the property of 
    Jessie and are not to be distributed. The custom illustration of couple with dog* remains 
    the property of Stephanie Crew and Spoonful Zine.


  • May18th

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    S:  A bubble blowing elephant, fruit loops and lions hugging zebras – where does your inspiration come from?

    B:  For me, there isn’t a place or book that’s a wellspring of ideas, so I keep a sketchbook on me all the time and make messy drawings. Sometimes an idea pops up in front of me, complete, simple, charming, but most of the time its just tiny fragments like a phrase, or a gesture I just sketch it quickly and revisit it later. I try to be as opportunistic as I can, I take what I have around me and smoosh it together, its great to have a plan but its even better to be surprised and excited, so when a work isn’t going to plan I try not to see it as a mistake, I run with it and often I end up with something totally new and much better. If everything went to plan all the time id be terribly disappointed.

    S:  On weekends we can find you

    B:  On weekends you’ll find me at Paddington Markets in Sydney, or in my studio drawing. I don’t have a traditional “work” week, but when I do relax I love to read, ride my bike or play netball.

    S:  Your most watched movie is (and why):

    B:  Has to be “The Princess Bride”. I had it on VHS when I was a little person and watched it till the tape was almost completely worn out. It is just the most charming and hilarious thing ever.

    S:  Best customer experience?

    B:  Whenever I’m at a market selling my work, everyone is absolutely lovely to me so its hard to pick a favourite. When children get excited about my work, and want everything, that’s hard to top but also when an artist whose work blows me away comes and buys a piece, there are no words, I couldn’t be happier.

    S:  What is your ultimate breakfast?

    B:  Smoked salmon, corn fritters, avocado and poached eggs!

    S:  Favourite holiday/vacation destination?

    B:  I love the snow and cold, I think I was mistakenly born in the wrong climate. I get excited when jumper weather comes along. I love the chilly, icy air when I’m trudging through the thick fresh snow. When I’m snowboarding down a mountain I like to stop halfway, somewhere isolated, sit on my bum and drift away: the views, the cold, the overwhelming whiteness and the paradox that I feel so welcome and comfortable, in a place that will kill me if I stay too long. I love it.

    S:  What is the best meal you have had in Melbourne?

    B:  Years and year ago I had a mushroom pie at a place called “THE VEGIE BAR”. I still think about it all-the-time. I’ve been back there every time I’m in Melbourne in fact and asked after it but it must have been a one-off special, because they look at me like I’m mad. I describe it, “It had juicy thick peppery sauce, plump whole mushrooms, carrots, celery and mash on the side?”, they get impatient so I order something else. Maybe I am a bit pie mad and made the whole thing up, I have pie dreams fairly often, I really like pies.

    S:  Advice for aspiring illustrators?






      Beau Wylie Illustration / SHOP

    Beau Wylie Illustration produces cards, art prints, totes and more designed solely by Cameron Beau Wylie Foster.

    Hailing from Sydney, Australia, Cam has created a successful business illustrating chubby unicorns, sad kitties, kissing booth pups and my personal favourite – Mi Goreng! I was lucky enough to meet Cam at the Sydney Finders Keepers Market in early 2014 and have added many (many, many, many!) of his cards to my collection whilst the tote bags, calendar and artwork are added to my ever growing wish list.

    Founded in 2012 this empire of whimsy has no signs of stopping with new designs already in store and a colouring-in book newly released for the kids (or…. the 30yr old girls who love to colour)!

    We love everything about this crazy-talented kid called Cam and we think you will too! Head over to his website and store, take a look around – we dare you.

    Steph X

    All images featured within the Visual Poetry with Beau Wylie Illustration article were 
    designed and supplied to us by Cameron Beau Wylie Foster.  All images remain the property 
    of Cameron Beau Wylie Foster.
  • March2nd

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    There are so many “healthy version” recipes on the internet that its hard to know which ones will taste almost like the real deal and which ones end up tasting like a dead foot. I have fallen victim many times thinking I’ll be eating a healthy and delicious dessert only to tip it down the sink and reach for the tub of Rocky Road ice cream anyway.

    So why did I give this one a try? Well, I love chocolate mousse. Of all the desserts you can buy at a restaurant I will always pick the chocolate mousse even when its wearing some fancy pants and they’re charging me $18 for it. It’s creamy and fluffy and almost every buffet serves it.

    So you’re wondering if I’m about to tell you that this is the bee’s knees of chocolate mousse recipes, I’m not. But I will tell you that its good for you, because you need healthy fats to keep your body going so why not at dessert time? This recipe is a rich, smooth, chocolate lover’s heaven on a spoon so if you’re wanting a healthy alternative or have always wanted to give this dessert a chance then I urge you to try my recipe because it is so good my friends and takes only a few moments to prepare!


    • 2 avocados (skin and seeds removed)
    • 50g cacao powder
    • 10mls vanilla essence*
    • 50mls honey
    • 1/2 tsp ground cinnamon


    1. Place the avocado into a food processor and blend until completely smooth.

    2. Place the remaining ingredients into the food processor and blitz for 1 – 2 minutes.

    3. Spoon mixture into glasses and chill for at least 3 hours before devouring to ensure you get that gooey mousse texture.

     If you’re looking to impress friends, why not top the glasses with cocao nibs, chopped nuts or coconut flakes – all delicious and won’t ruin the integrity of your dessert!

     * If you prefer you can substitute the vanilla for mint but wait until the ingredients are combined and then add a few drops as a time making sure to blend and taste after each addition. Mint can quickly overpower the rest of the flavours.

    Enjoy Spoon-fillers, let me know if you give it a go or if you have a variation that you think our readers will love!

    Steph x

    Image Credit
  • April30th

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    Hello wondrous Spoonful readers!

    This year’s Easter contest has had us receive a delicious batch of truly gorgeous contemplative Haikus…

    Uh! I fell in love with so many little moments and word arrangements it was lucky I didn’t have to judge as we’d have had everyone winning!

    I cannot thank each & every one of you enough for joining in the spirit and putting pen to paper. You make our world richer and the world seems a little sparklier knowing you’re around ;)

    The lovely Kelsie has chosen our winner of her beautiful golden egg! She said that she chose this particular gem as it “describes exactly what [her] daughter does every time she checks the chicken coop for new eggs!” The winner is *drumroll* this magical little Haiku by the lovely Justine Wake.

    by Paul Armstrong

    image by Paul Armstrong

    across the dawn grass

    child’s smile, skip and tiny tiptoe
    treasure hideout- found!

    Congratulations Justine & thank you everyone for your beautiful words.

    You have enriched our lives and over the next few days we shall be sharing your gems and poeticisms. They’re just TOO GOOD not to!!!


  • April22nd

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    Rocky Road

    By now you will have all had your fill of chocolates. Easter is always a double edged sword – sure you get a mountain of chocolate, but what you also can get is a mountain of guilt!  If you are looking for an easy way to get rid of the chocolate eggs I have the perfect recipe for you.  This one is another tradition created by yours truly.  I started making this for my Dad for Father’s Day and then also for Easter, Christmas and any day ending in Y.  It has been coveted by my partner and his friends and family so now I am going to share it with you.  Rocky Road doesn’t have a great reputation for being a “pretty” treat, but I can almost guarantee that once your guests, friends and work colleagues bite into it, all will be forgiven.

    I wanted to give you some variations on this classic as well, so don’t be afraid to experiment if you have a favourite flavour or lolly item you would like to add!  The method is the same for both and added at the bottom – would love to see what you create!

    Traditional Rocky Road

    400g of milk chocolate broken into small pieces

    200g of hazelnut chocolate (yes with nuts!) broken into small pieces

    1 x bag of marshmallows (minus 6 white mallows, trust me!) cut into halves

    160g of chocolate covered Turkish delight cut into small pieces

    Roughly 15 raspberry lollies cut into halves

    ¼ cup of desiccated coconut

    ¼ cup of unsalted peanuts chopped into small pieces

    ¼ cup of cashews chopped into small pieces

    Indulgent Rocky Road

    600g of dark chocolate broken into small pieces

    1 x bag of marshmallows cut into halves

    160g of cherry ripe cut into small pieces

    Roughly 15 raspberry lollies cut into halves

    ¼ cup of shredded coconut

    ¼ cup of almonds chopped to small pieces

    ¼ cup pistachios chopped to small pieces


    1. Place all dry chopped ingredients into a large plastic bowl and line a large glass baking dish with baking paper.
    2. On the stove, place a heat proof bowl over boiling water and add the chocolate.  If left on a medium-low heat, the chocolate should continue to melt without burning quite steadily but please remember to stir it every so often.
    3. Once the chocolate is melted, remove carefully from the stove and allow to cool for a few minutes.  Pour the chocolate into the bowl and mix well with a metal spoon until all ingredients are combined.  It can take a little while to incorporate the coconut but just keep mixing!
    4. Pour into the glass baking dish and level out the mixture with the back of a metal spoon.  Place in refrigerator for a minimum of 3 hours to set.   When you are ready to slice it up, allow it to sit out of the fridge for 10-20mins to allow cutting easier. Never use a wet knife!

    Best of Luck!

    X Steph

  • April8th


    our gorgeous prize from Collectivity Lane

    Lovely Spoonful readers, how are you all?
    We’ve reached that time of year where we happily launch the Spoonful Easter Competition! Yes!!! We thought we’d make it writer-friendly this time so we’re

    We challenge you, one & all to write us a seasonal/Easter Haiku!

    What is a Haiku?*

    Haiku are short poems that use sensory language to capture a   feeling or image. They are often inspired by an element of nature, a moment of  beauty or a poignant experience. 

     How do you write a Haiku?

      A haiku is made up of three lines:
      Line 1 is 5 syllables.
      Line 2 is 7 syllables.
      Line 3 is 5 syllables, like the first.

    We are not going to be too strict about keeping it in a traditional style… just a little poem capturing everyday beauty is what we’re after… we believe everyone has three little lines hidden within them somewhere…

    3 little lines… you know you want to…


    PrizeThe amazing Kelsie aka.CollectivityLane  is presenting a print of her ‘Golden Egg‘ as our prize this year. Isn’t it gorgeous?!!

    Perfect for Easter or all-year-round display, the prize will be given to our lucky winner… so get everyone you know to enter… set a friend/family challenge!!!h

    Entries1Monday April 28th. 

    We’re giving you the Easter break to consume chocolate and experience nature a little… get outside… go for walks… be inspired… enjoy the season & it’s sense of ‘newness’  in your Haiku-making ;)

    Winners shall be announced on April 30th!


    That’s all for now lovelies… please spread the word and help us gather beautiful little poems to inspire us all. We shall share the gems & their beauty with you.


    P.S. To see more of Kelsie, please visit her etsy, facebook or blog. She shall be judging our entrants so do go boldly into wordy territory & impress her!

    *Inspired by Emma’s post.

  • February16th

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    For some it’s the most romantic day of the year, a time to spoil their significant other and send declarations of love (no matter how cheesy) in big ways. Then there are those of you who believe that it was a holiday invented by the florists, the card companies, chocolate stores and alike to make billions of dollars off the “poor shmucks” who feel guilted into spending hard earned money on stuffed teddies and the above mentioned symbols of, well, love. On the lead up to the big day I have encountered people for both of these groups, some wishing, dreaming and planning away and then the others who scoff at them. Thankfully, I am in neither category. Valentine’s Day to me is about showing your special someone how much you care, there are no rules or tick boxes that must be filled. It could be that you make them a simple card or a nice meal at home, you can write them a love letter or buy a vintage film they loved when they were young (or in my partner’s case game, Dungeons and Dragons anyone?). It’s a simple gesture of appreciation that says – you matter most to me. But I am a lover of love and a hopeless believer in happy endings, sadly as it seems for many of my friends this doesn’t always happen.

    So, this one is for the ladies who were without a Valentine, were disappointed by one or who wish to be their own this year. Indulgence for February comes in the form of loving yourself because if you can’t have a dinner date with Ryan Gosling surrounded by a sea of red roses and softly lit candles then dammit, buy yourself some pretty shoes!

    be my valentine

    1.    2.   3.   4.   5.   6.   7.   8.   9.

  • January15th

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    Happy 2014

    Okay here it is: I’m a quitter.  Most of you will have someone in your life be it a friend, relative or even your partner who is one.  A friend of mine used the term “hobbiest” when talking about her husband but all the signs were there. Has an idea for a project, researches self into an expert then tries once and quits.  I am an old hat at this game and I have had many a great new idea but the most reoccurring would have to be my diets.  We have now entered 2014 and if your only judge of time was your Pinterest account then January would be pages of inspirational quotes, girls admiring their trim derrière and tips on how to make energising juice.

    Are we all victims of the New Year = New Diet fad? I know I am. Right around Christmas when things start to warm up and you are wearing less clothes, attending more parties and essentially eating and drinking your way into self-loathing and an irrational fear of swimsuits the ideas strike! We all make plans to exercise more, eat better and take care of our minds but do any of us actually follow through? I am going to give it my better than best shot this year but because there are always two sides of a coin, for those of you looking for a healthy alternative to a breakfast favourite I have a delicious guilt free granola that is simple to make, tastes incredible and is low in calories:

    Guilt Free Granola


     Makes 5 – 6 cups

    • 5 tablespoons coconut oil – melted
    • 3 cups coconut flakes
    • 2 tablespoons chia seeds
    • 1 cup of oats
    • 1 teaspoon ground cinnamon
    • 2 cups of almonds, cashews, pecans, walnuts, hazelnuts, pepitas – chopped roughly (combined measurement not each)
    • 3 tablespoons rice malt syrup (this is to sweeten, if you prefer your granola unsweetened you can leave it out without altering the results of your mix).

    Preheat oven to 120°C.  Mix all ingredients in a bowl then spread evenly on baking paper on a tray and bake for about 10 minutes before turning the mixture and returning to the oven for a further 10 minutes until lightly golden then remove and allow to cool completely.  If you like your granola extra crunchy, leave in the oven for a few extra minutes – the darker the colour the crunchier the mix! Store in an air tight container and it will keep longer than it takes you to eat it!

    And for those of you who are throwing caution to the wind and care not for counting calories and watching waistlines, I have for you an indulgent take on granola recipes from Elsie & Emma of A Beautiful Mess (chocolate.. for breakfast?) oh curse you resolutions!



    * this recipe was adapted from Sarah Wilson.  It has been tried, tested and altered to suit. The image of ABM Granola bars remains the property of ABM.

  • January1st

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    May 2014 be a year to remember for good.

    May it reveal little jewels in unexpected  passageways,
    wondrous paths of growth, learning, encouragement & enrichment.
    May we inspire each other to be better…

    To health,
    To love
    & to surviving rough patches with flair…

    Happy New Year everyone.


  • October16th

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    Second recipe of my new column and I already feel like I am about to lead you down a garden path.  I know I said that my recipes would be simple, that you would breeze through them, that they were perfect for busy week nights… we will get to those!  But before then I simply cannot go past this gem of a cupcake.  Since moving in with my partner I have become a lover of lemon.  The flavour that once had my nose scrunched up and tastes buds on edge suddenly has me wanting more more more!  Try as he did to enlist me into making a lemon meringue tart, having never cooked with this flavour before I wanted to start out small and aim to impress him a little bit at a time which brings us to this fluffy vanilla cake filled with lemon curd topped with light buttercream and a cute meringue dollop!

    This cupcake is perfect for lazy Sunday afternoons in the sun, paired with ice tea and girlfriends.  It’s a summery treat that you will fall in love with – even if, like me, you are a lemon skeptic.  But I do think it’s only fair that I warn you that making lemon curd is tricky business.  You may want to invite a friend or your partner to help you out, a few minutes of whisking and my bingo wings were ready to retire!


    I’m altering the recipe just a little as I felt that the lemon curd should have been even a touch more “lemony” but feel free to play around with it until it suits your own taste.

    Tips:  if you are making these for an occasion and don’t have time to prepare all in one afternoon, you can make and store your lemon curd and meringues for a few days before assembling your cakes.  The buttercream will whip up in a matter minutes but can be stored overnight.  It is always best to bake your cakes fresh on the day though and allow them time to cool completely! You don’t want to be filling warm cakes with lemon curd!

    Makes 12 – Ingredients:

    For the cake: 120g cake flour, 100g plain flour, 160g sugar, 15g baking powder, 112g butter (unsalted), 120g of lightly beaten eggs, ½ cup milk, ½ tsp vanilla extract and 1 tsp of salt

    1. Preheat your oven to 165 degrees (low fan).  Sift all of the dry ingredients into a large mixing bowl and turn the mixer on low speed and do not increase.
    2. Add the butter pieces one at a time until fully incorporated. The mixture will look like fluffy yellow sand. Next, add 1/3 of the egg mixture at a time allowing it to become incorporated before adding the next.  Add the vanilla extract to the milk and then slowly pour into the mixer again allowing it to become incorporated before adding anymore, this will avoid flooding your batter.
    3. Once all of the ingredients are mixed well, scrape down your bowl then return it to a medium speed for 30 seconds or until the batter is smooth.
    4. Fill your cupcake cases and bake for 15 – 20mins.

    For the frosting: 125g butter, ¼ cup of milk, 3 ½ cups of soft icing sugar (sifted) , 1 tsp of vanilla extract

    1. On a medium to high speed, beat the butter until pale in colour and it becomes quite fluffy.  Add 2 cups of the icing sugar and mix on a low speed until combined then increase to medium speed and add in the salt, vanilla and milk.  Beat until well combined.
    2. Add in the remaining icing sugar until your desired level of sweetness is reached.  Scrape down the bowl and continue mixing on a medium speed until light and fluffy.

    For the lemon curd: ½ cup of caster sugar, 3 tbsp of fresh lemon juice, 1 whole egg, 4 egg yolks, 1 tbsp of butter cut into small pieces.

    1. In a heatproof bowl over simmering water combine the egg, yolks, sugar and lemon juice and whisk continuously until the mixture has thickened.
    2. Remove from the heat and add the butter a few pieces at a time constantly whisking after each addition until smooth.
    3. Strain the lemon curd through a sieve and cover with glad wrap.  Refrigerate until ready to use.

    Meringue toppers: 3 egg whites, 1 ½  cups of caster sugar

    Before you attempt the meringue toppers, if you haven’t made meringue before perhaps find a video tutorial to watch first as it can be hard to judge the consistency.  You will also need a piping bag and nozzle which you can purchase at most supermarkets these days.

    1. Preheat your oven to 100 degrees and line a tray with baking paper.
    2. Using the whisk attachment on your mixer, beat the eggs whites until soft white peaks start to form.  A good way to check is to lift the whisk out of the mixer, if a peak forms and bends slightly but holds its shape, you’re good to go!  If not, keep whisking!
    3. Add the sugar and whisk on low for 2 minutes then increase to medium – high speed for  a further 4 minutes or until the meringue is stiff and glossy.
    4. Using your piping bag, pipe small drops (2-3cm) onto the baking paper remembering to keep at least a 1cm gap between them.  Bake for 1 ½ hours or up the meringue are easy to peel from the paper.  Leave them to cool and they can be stored in an air tight container until ready to use.

    Assembling your cupcakes:

    1. Using an apple corer, take out the centre of your cupcakes and using a teaspoon or piping bag fill the centre with lemon curd.  If you want to avoid any leaking into to the buttercream frosting you can replace the cut out cake back to the centre.  I used just the tops to cover over the holes.
    2. You can spread the frosting with a knife if you want luscious peaks on your cupcakes or you can pipe it for small dollops, whatever you wish but once the buttercream is added, top with your meringue dollop and you are done!
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