Where did the idea for these two recipes come from? Do they hold any particular memories for you?

Jewel: The pan-fried donut is inspired by a David Chang recipe — I remember watching a video where he served them to guests and I just couldn’t wait to give it a go. Eating fresh, hot Krispy Kreme donuts is a memory I carry from family road trips in Toronto, where I grew up. When the donut gets pan-fried, the smell of melting sugar fills the air — it brings me right back to that childhood joy.

The pickle lemonade came from a place of instinct. It combines two flavours I absolutely adore: citrusy and briny. Especially on a hot summer day, it’s vibrant, salty, and refreshing — like a reset for your senses.

 
Jewel wears the open back draped funnel neck top in black paired with the a-line acetate skirt in creme/black

What flavour or texture do you think defines you most — silky, crisp, tart, floral, earthy?

Jewel: If my space had a flavour, I think it would be smoked vanilla. The grey hues found in my living room provide a calming and soft base, married with dark wooden floors which adds a classic, traditional feel. Smoked vanilla feels like the right amount of classic with a bit of a modern twist. 

What’s your favourite part of the process — sourcing, prepping, plating, or serving?

Jewel: My favourite part is thinking about the recipe itself. Growing up, I never saw my mum use a single recipe, it was just her creativity or recipes she learned from my grandmother that she recollected and adapted to make her own.

I use a similar approach. I start with a single ingredient already in my fridge or pantry, then I build around it to add texture and create flavor profiles. I often use a blend of umami and sweet, like miso with honey or soy sauce with maple syrup.

 
Jewel wears the draped funnel neck chambray mini dress in denim blue paired with the chambray exposed seam wide legged trousers in denim blue

What draws you to certain flavours or ingredients?

Jewel: Memory, mostly. I think taste has a way of bringing the past into the present — like how the smell of pan-fried sugar instantly reminds me of road trips and warm donut boxes in the backseat. I’m also drawn to contrast — briny with bright, savoury with sweet. It’s less about following a recipe and more about recreating a feeling or memory through flavour.

What makes a space feel nourishing to you?

Jewel: Stillness. And objects with history. I’m drawn to spaces that hold memory — worn wood, muted tones, books with dog-eared pages. My home is a mix of soft greys and deep browns, with pieces I’ve collected over time. There’s something grounding about surrounding yourself with things that have lived lives before you.