At the Table With Adi
How did it all start for you? What drew you into creating recipes, cooking, and hosting?
As far back as I can remember, I’ve loved to cook. Even as a kid I was always making myself elaborate meals, like really elaborate.
I don’t know where it came from, but I have this unexplained love for vintage tableware. Bringing it all together, hosting with vintage pieces I collect from markets, alongside good food, feels like the perfect combination for me and honestly the essence of my life.
For me, beautiful empty plates after people have eaten what I made for them, that’s happiness.
Where does your inspiration come from?
Basically, from my cravings.
When I want something for myself, whether it’s something to eat or a specific hosting concept, that’s where new ideas come from.
I can also go to the market, see a stunning plate, and immediately a dish pops into my head that I want to make, and I know exactly how it’ll look and how I’ll serve it.
Which dish feels the most “you”?
It’s hard to answer, because I’m a cravings-and-impulses kind of person, and a lot of dishes reflect me.
But if I really, really have to choose one, it’s probably bread with butter and avocado.
Simple, but so, so good.
Is there a connection between how you dress and how you cook or set a table?
For me, the look I wear when I’m hosting is an inseparable part of the experience.
Sometimes, without even realizing it, the dress or skirt I chose ends up matching the table, whether it’s the colors or the texture.
It’s just more fun for me to host in a big, relaxed dress. I don’t know why, but it completes the whole experience for me.
Everything has to work together, down to the smallest detail, whether it’s the background music or the right dress.
Your three hosting tips
Tip 1: Always host when the dishwasher is empty. It makes everything so much easier at the end.
Tip 2: Background music! Put on music that matches the vibe you want to create. It changes the whole experience.
Tip 3: This might sound obvious, but I notice not everyone does it. Remember to have fun!
Come with an open heart and in a positive mood. There’s no need to stress if things aren’t perfect or if there’s a mess. What matters most is that it feels good and fun, and you can always clean up after.
Which piece of jewelry from our shoot did you connect with most, and why?
I loved the Lara Earrings the most. They’re special, and they instantly elevate any look I wear with their presence.
Adi's Recipe for a
Fruit Galette with Almond Cream
Shortcrust Pastry (Dough)
Ingredients
200g all-purpose flour
150g butter, cold and cubed
4tbsp powdered sugar
A touch of good-quality vanilla
3tbsp cold water
Almond Cream
Ingredients
150g almond flour
150g butter, softened
150g powdered sugar
1 egg
1/2 tsp vanilla bean paste
1 tbsp all-purpose flour
A splash of rum or liqueur
Instructions
- Make the dough:
In a food processor, pulse together the flour, powdered sugar, and cold butter until the mixture looks like coarse crumbs. Add the cold water and pulse just until a smooth dough forms (don’t overmix). - Chill:
Roll the dough out between two sheets of parchment paper into a thin circle. Refrigerate while you prepare the almond cream. - Make the almond cream:
In a bowl, mix the softened butter and powdered sugar until combined. Add the egg, vanilla, flour, almond flour, and a splash of rum/liqueur. Mix well until smooth. - Assemble:
Work with the dough while it’s cold so the butter doesn’t melt. Spread the almond cream in the center, leaving a clean border around the edges. - Add fruit:
Arrange thin slices of fruit on top (any fruit you like—persimmon works beautifully). - Fold:
Fold the edges of the dough up and over the filling, leaving the center exposed. - Bake:
Bake in a preheated oven at 180°C / 350°F for 20–25 minutes, until golden. - Finish:
Dust with powdered sugar before serving.
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