The Leaf Store

Embracing the colder weather and all of the gorgeous autumnal produce that comes with it! This gorgeous Citrus, Beetroot and Radicchio Salad with Salted Lemon Yoghurt was made using beautiful produce and dairy from @theleafstore and the best Extra Virgin Olive Oil @36shortevoo (which you can find at Leaf too) 💝 Recipe is below: - 2 oranges - 1 grapefruit - 2 small beetroot - 1 cup of @schulzorganicdairy Natural Yoghurt - Zest of 1 lemon - 2 tbsp lemon juice - Handful of radicchio leaves - 1 tsp Aleppo pepper - Generous glug of @36shortevoo - Flaky salt and pepper to taste Method: Start by baking your beetroot, wrapped in tinfoil, at 200c for 45 mins. Once cooked remove from the foil, let cool and peel of the skins before slicing into discs. Slice the skin off of your oranges and grapefruit and then cut round slices of the citrus. Make the yoghurt base by combining in a small bowl your @schulzorganicdairy yoghurt, lemon zest, pinch of salt and pepper and tbsp of lemon juice. Mix well and spoon onto your serving plate. Arrange your beetroot and citrus slices on top of the yoghurt, followed by a few radicchio leaves. Season with salt, Aleppo pepper, black pepper and a squeeze of lemon. Finish with a generous glug of @36shortevoo - heaven 👼 #autumn #freshproduce #citrus #extravirginoliveoil #gifted

Chip Butty. Because sometimes you just need a bit of comfort food… Bread, butter, chips

Pumpkin season is here, and with so many heirloom varieties available, we thought we’d share the best ways to cook each one to get the most flavour and texture out of them: Musquée de Provence - Shave raw into a salad or blend into a silky, smooth puree Red Kuri - Braise in stews and risottos or bake to caramelise and pair with toasted nuts. White Acorn Squash - Roast to bring out its naturally sweet, creamy flesh Japanese Black Futsu Squash - Soak in water before roasting whole, and enjoy with miso for a rich, earthy flavour Jarrahdale - Bake and serve alongside your Sunday roast for a subtly sweet and nutty flavour Bohemian - A great all-rounder perfect for soups, purées, and baking Candy Roaster - Best when roasted to caramelise its high sugar content or simmered for creamy soups There are so many ways to get creative in the kitchen this season & we can’t wait to see your take on them

What do you get when you cross a finger lime with a mandarin?! A BLOOD LIME! Something new to try while they are in for a very limited season. We have some stunning citrus in right now including: easy peel mandarins, yuzu, finger limes, new-season navels, seedless satsuma mandarins & imperial mandarins. We have a limited amount of mini organic pomegranates and mini organic hass avocados. There’s a huge supply of cauliflower right now so load up and enjoy it - especially to help our farmers. Other abundant produce is: baby spinach, basil, dill, swiss flat mushrooms Have a lovely weekend and we’ll see you all soon!

Come inside my kitchen and see what’s been cooking this last week or so 😋 I have to admit I don’t cook breakfast 😂 That’s James - he is king of breakfast and my time to shine and fill everyone’s plate with colour and nutrients is dinner ✨ Everything in my kitchen and on my plate this week is from the incredible @theleafstore

Chicory on Soft Polenta - celebrating the last weeks of Autumn with this warm, comforting dish 🙌 Polenta: 1 cup polenta 4 cups milk + water mix 50g butter ½ cup grated parmesan Chicory mix: 1 radicchio, torn 1 Castelfranco, torn 1 bunch puntarelle (or substitute witlof/endive if needed) 3 cloves garlic, sliced 4 anchovy fillets Tarragon, Lemon zest & Olive oil to finish Finish: Juice of ½ lemon Drizzle of thick balsamic Pecorino or Parmesan to shave Optional: crispy pancetta or toasted walnuts Bring milk and water to a gentle simmer in a saucepan, and slowly pour in polenta, whisking continuously to avoid lumps. Reduce the heat to low and cook, stirring regularly, until thick and creamy. Stir through butter and grated parmesan, season with salt, keep warm and slightly loose. Tear radicchio and castelfranco into large pieces and trim puntarelle into lengths, heat olive oil in a wide pan over medium heat and add sliced garlic and anchovies, stirring until anchovies melt into the oil. Add chicory and sauté quickly, tossing to coat - aim for just wilted with some structure remaining. Season with salt and pepper, then add a squeeze of lemon juice, lemon zest and a handful of tarragon. Spoon soft polenta into bowls as a base, pile the warm chicory over the top, finish with shaved pecorino or parmesan and a drizzle of olive oil and balsamic vinegar.

Sol Brothers Strawberry Matcha: organic Ceremonial matcha made with real, organic strawberries, lucuma and coconut sugar. A stunning coffee alternative or midday pick-me-up. We also stock Ceremonial Cacao & Maple and Adaptogenic Drinking Chocolate from the @solbrothersau range.

Capricciosa Mushroom Pasta (inspired by the pizza, in pasta form) Ingredients: 400g rigatoni 200g Pine Mushrooms (if available, otherwise swiss brown will do nicely) 100g Mugavin Beef Bacon, diced 2 cloves garlic, finely sliced 1 small brown onion, finely diced ½ cup tomato passata ½ cup of kalamata olives, torn 2 tbsp capers 2 tbsp olive oil 40g butter Fresh thyme (a few sprigs) Parmesan, finely grated Salt & cracked black pepper Anchovies to top - optional Method: Bring a large pot of salted water to the boil and cook pasta until al dente. Reserve 1 cup of pasta water before draining. Heat olive oil in a large pan over medium-high heat, add beef bacon and onion, then cook until golden and crispy, add mushrooms and continue to saute. Add the olives, capers, passata and a splash of pasta water, stir through. Add drained pasta straight into the sauce and toss until glossy and emulsified. Finish with parmesan, anchovies, cracked pepper and a drizzle of olive oil.

Bouquet delight, our team have been busy bees to create amazing blooms for your to celebrate Mother's Day with you loved ones. Come celebrate Mother's Day at The Leaf Store Armadale and Hawthorn this weekend. Armadale is open from 7am - 8pm Hawthorn is open from 7am-7pm We have the best blooms for you and our flower team are raring to go, ready to help and bringing the beauty. We can't wait to see you there 🌸 #mothersdayflowers #flowersarmadale #melbourneflorist

🌰 Chestnuts are a stunning Autumn delight. Roast them and add to a delicious gnocchi with blue cheese. Recipe below: 

Ingredients: 500g potato gnocchi (store-bought or homemade) 1 cup roasted chestnuts, roughly chopped 1 leek (white + light green part), sliced 2 cloves garlic, finely chopped 40g butter 1 tbsp olive oil ½ cup thickened cream 80–100g blue cheese (gorgonzola or similar), crumbled Salt & cracked black pepper Sage

Method:  Score the chestnuts with a knife and add to a baking pan with the sliced leeks. Add a splash of olive oil and salt and bake for 20 minutes on 180C. 

Allow to cool before peeling the chestnuts, discarding the shells and keeping the flesh. 

Bring salted water to the boil and cook gnocchi until they float, remove with a slotted spoon (don’t overcook). 
 Heat butter and olive oil in a large pan over medium heat Add the gnocchi to the hot pan to get a light brown on it, then add sage. Stir through chopped chestnuts and leek to warm them through Add cream and bring to a gentle simmer. Add blue cheese and stir until melted and luscious
 Season lightly (blue cheese is salty — don’t go too hard) 
Serve up and enjoy!

Sneak peak at the amazing blooms we will have for you all this Mother's Day weekend 🌸 Come celebrate Mother's Day at The Leaf Store Armadale and Hawthorn this weekend. Armadale is open from 7am - 8pm Hawthorn is open from 7am-7pm We have the best blooms for you and our flower team are raring to go, ready to help and bringing the beauty. We can't wait to see you there 🌸 #mothersdayflowers #flowersarmadale #melbourneflorist

Our proud pumpkin competition winners 🧡 We were amazed how close the guesses got, the competition was fierce! Final weights by store… Armadale: 24.1kg Elwood: 12.07kg Hawthorn: 12.29 Thank you to everyone who participated, we had so much fun with this one!