Contact Us for Recipe Questions and Feedback
Whether a recipe puzzled you, delighted you, or sent you back to the stove for a second go, I'd genuinely like to hear about it.
How to Reach Us
The simplest way is email. One inbox, one address, and a real person reading it: [email protected].
I read everything that lands there. Replies aren't instant — recipes get tested, photos get shot, and life in the kitchen has its own rhythm. Most messages get a response within a few days. If your note is about a recipe that didn't behave, tell me which one and what happened. "The dough was sticky" and "the gelato wouldn't set" point me toward very different answers, and the more detail you give, the better I can help.
You're welcome to write in English or Maltese. Both feel like home.
Before you write: the answer to a recipe question is sometimes already sitting in the post itself, tucked into the notes below the method. Worth a quick scroll first — but if it's not there, don't hesitate.
General Inquiries
Most of the mail I get falls into this bucket, and it's my favourite kind.
Maybe you swapped ricotta for something else and want to know if it'll hold. Maybe your nanna made a version of a Maltese sweet you can't quite name, and you're hoping I'll recognise it from a half-remembered description. People send me those, and more often than I'd expect, I do recognise them. That back-and-forth is half the reason this site exists.
Feedback is just as welcome as questions. If a recipe worked beautifully, telling me makes my week. If it flopped, that's useful too — sometimes an ingredient behaves differently in another climate or with a different brand of flour, and your note helps me sharpen the instructions for the next reader.
If you're after something specific, point me to the page. A quick line like "the timing on your gelato recipe" or "a question about the pastizzi in your Maltese kitchen section" saves us both a round of guessing.
Press and Media
Writing a piece on Maltese home cooking, Melbourne's food scene, or the long thread that ties Sicilian and Maltese kitchens together? I'm happy to talk.
For interviews, quotes, recipe licensing, or use of photography, email [email protected] with "Press" somewhere in the subject line so it doesn't get lost in the general pile. Include your outlet, your deadline, and roughly what you're after. Tight deadlines are fine — just flag them clearly and I'll do my best to turn things around quickly.
I can speak to heritage recipes and their migration stories, the practical side of baking and pastry, and how a Maltese cook ended up writing about food from Melbourne. If your angle sits outside what I genuinely know, I'd rather say so than improvise — and I'll point you toward someone better placed where I can.
Partnership Opportunities
This part I'm picky about, and I think you'd want me to be.
I work with a small number of brands and producers whose products I'd actually keep in my own pantry — flour mills, equipment makers, regional food producers, the occasional cookbook. If that sounds like you, write to [email protected] and tell me about what you make and why you think it fits the cooking here.
A few things worth knowing upfront. I test before I recommend, which means partnerships move at the speed of an honest trial rather than a campaign calendar. I keep sponsored content clearly labelled. And I'll pass on anything I can't picture sitting on my own bench — not as a judgement, just a fit question.
I can't promise every pitch gets a long reply, especially when the inbox is full, but every one gets read. If there's a genuine match, you'll hear back with real interest rather than a template.
For anything around how your information is handled when you write in, the Privacy Policy and Terms spell out the details. And if you simply want to know more about the person behind the recipes, the About Nanette page is the place to start.