Welcome to my free Sunday night newsletter that includes an essay, a curated collection of good things to cook, do and desire. Each edition includes a dream menu plan for your week ahead with recipes from some of my favourite food writers around the world. It was named as one of the best food newsletters by both Sheer Luxe and MOB Kitchen and named by Deputy Editor of The Cut, Jen Ortiz, as her “favourite newsletter”.
My name is Bre Graham and I’m a food writer and editor who lives in London. Originally from Sydney, I’ve been in London for thirteen years and have written for publications like The Financial Times, British Vogue and The Guardian. Dishes To Delight was founded in 2020, and it led to the publication of my debut cookbook Table For Two: Recipes For The Ones You Love in 2023.
When I launched this newsletter, it was at the beginning of the lockdown in London. I started writing it as a way to try and look for the moments of total delight as I cooked for myself at home in London, separated from my family in Australia. We're all different, but I find my joy in a twirled forkful of spaghetti, in the sizzle of cold butter on a hot pan and in the scent of an orange as it is being juiced. Over the years, the lesson I hold the closest to myself is that when things fall apart, sometimes all you can do is feed yourself. Cooking isn't just something I do to eat, it's a daily act I need in my life to process how I feel and what I think.
I try and find time every day to cook something beautiful for myself because it is the truest way that I know how to bring bliss into my day. To be able to share that with thousands of you every Sunday night in my newsletter is such a joy that has been a real light in my life over the last five years. I believe that cooking doesn't have to be complicated; it just needs to make you stop and take a moment in your day that’s centred on the pleasure of food.
When I first left home thirteen years ago, aged eighteen and started cooking, I found the way the seasons moved in this city to be the most inspiring thing. I love that I can only find certain ingredients here in specific months of the year now that I live somewhere like London. I like waiting for the best winter citrus and not trying to find the perfect orange in August. I love the leadup to those hypnotic summer strawberries still warm from the sun and asparagus bunches as big as flowers for just a pound. I want the recipes in each edition of this newsletter to keep you company throughout the shift of seasons.
I hope that every time you step into the kitchen to cook one of my recipes, you’re met with the delight of very cold martinis, roast chicken with the crispest skin, ripe red tomatoes, cold green apples with sharp cheese and honey and that the tastes inspires you to create a space for yourself to cook whatever makes you happy.
Why subscribe to Dishes To Delight?
Each week is designed to delight. There are things to cook, things to read, little things that might make you feel a bit brighter—that’s what each edition contains. So, if you subscribe today, you get full access to the newsletter and website.
When you subscribe, every new edition of Dishes To Delight goes directly to your inbox. At the moment, it’s sent every second Sunday but will never be more than once a week.
