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Ruby

@ruby.goss

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Food person📍Naarm/Mebourne. The Bakers' Book – out now!

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A big pinch me moment: I’ve got a book coming out April 1st (not a joke!) with @murdochbooks and it’s a real treat.

The Bakers’ Book brings together my most favourite things in life – food and the lives of others. It's a collection of recipes, stories, and magic baking (and life!) wisdom from 35 bakers from around Australia. Sweet, savoury, weekend projects, or throw-together bakes – it’s your choose-your-adventure baking smorgasbord. But really, I said all of this better in the book itself (just one of many reasons to preorder now - link in bio!) – but let’s just say: If you love cookbooks with a big beating heart, I reckon this one’s for you.

So yes, it’s a book, but it’s a community too. And we could learn so much from the generosity of bakers.Thank you to ALL of you in these pages – it has been the greatest privilege to hear your stories, collect your recipes and share them with the world. You are rockstars.

@beatrixbakes
@miettamelbourne
@holysugar__
@daniellemariealvarez
@candiedbakery
@bakerbleu
@jobarrett
@gillianbellcake
@misstrixiedrinkstea
@mabu_mabu_aus
@_peacheslacreme__
@teeterbakery
@mali_bakes
@chubakery
@charliemduffy
@cherrymoongeneralstore
@locallovely
@sweetbakes_
@cherie_hausler
@nadineingram
@belindajefferyfood
@emelia_jackson
@michaeljamesbakes
@poolishandco
@theinvybaker
@a.p.bread
@darrenpurchese
@a1bakery
@tillys_table
@rymondtn
@papirica_cafe
@z_e_l_d_a_bakery
@gareddio

Plus a huge thank you to the creative team who poured so much into this book

@janeswillson
@lee_blaylock
@rochelleeagle
@beciorpin
@emilyaoneill
@sallyfrawley
@sass_watson

Plus a huge thank you Loran McDougall and Nicola Young for being editors extraordinaire. by @ruby.goss

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2 years ago

Wonderful place, special person, sudden downpours taken in Vietnam by @ruby.goss

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3 years ago

I know we don’t post around here any more - but I had a great weekend with my friend and liebe @ronj_a a in town so here’s some food and life! Conspicuously missing snaps at Public Wine but some blurry wine names there for your benefit - they are 110% were to ours 🤤 Sulle Bucce, mamma mia! by @ruby.goss

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4 years ago

Oli’s pasta pomodoro, drowned in olive oil, to crown a trip to the Mediterranean Wholesalers - an always welcome step back in time and place. Don’t ever change! TVB, bacione, etc! by @ruby.goss

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4 years ago

Gazpacho at golden hour on a this-year rare summer’s day ✨ In my mind the best thing to serve with a gar-licked soup is more garlic (bread) 🧄 🍅 🥒 🧅 🫑 taken in 𝓖𝓸𝓵𝓭𝓮𝓷 𝓗𝓸𝓾𝓻 by @ruby.goss

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4 years ago

Like on all the most delicious of days - I forget to take photos - but here’s a cheers (and a photo dump) to celebrating with the people who make the good times (potato) stack up. Remember, it’s not a birthday unless king prawns are involved. taken in Dreamworld Australia by @ruby.goss

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4 years ago

My suitcase, perhaps lost forever - but dream food (and with it better mood) luckily found instantly 🥰🥲 taken in Saigon, Vietnam by @ruby.goss

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4 years ago

Melbourne’s forever rain mood provides cause to look back fondly on last weekend’s summer but make it omega 3 riche plate. by @ruby.goss

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4 years ago

Laks of love for @adamliaw ‘s laksa - forgot the egg in all the activity but gained my best (mum-level) sambal ever and satisfied my craving for a properly hot, not too coconutty, and perfectly prawny laksa. taken in Flavourtown by @ruby.goss

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4 years ago

Long time no post (so much so I forgot all over again they’d replaced the post button with a reel button) - but you can always rely on me to come out of the woodwork when things are equal parts green and sunny! My most fave (geddit?) Roman style broad bean, guanc’ and pecorino pasta +, a couple of scrolls over, Oli’s smoothest pesto with spring flings. by @ruby.goss

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4 years ago

Tangy toastie and fried chick dreams @hectors_deli on yesterday’s 18 degree Australian winter day. Dw it’s raining today. by @ruby.goss

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4 years ago

The thing that makes Melbourne is everyone who’s here. My new favourite pasta recipe is called ‘Yiayia’s spaghetti’, brimming with herbs (mint, fennel, bay leaves, parsley, basil, oregano) and spiked with cinnamon and cloves and topped here with salted ricotta (mizithra: coming soon). I discovered the recipe along with so many generously shared Greek family recipes, in @olympiapanagiotopoulos ‘s lovely ‘Beneath the Fig Leaves’ which tells the story of her parents’ migration from Greece to settle in the north of Melbourne in the ‘50s and recreates her mother’s garden turned orchard and reminder of home. This dish takes less than 30 min to make but has all the complex flavour of something left on the stove much longer 🍝 taken in Melbourne by @ruby.goss

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4 years ago