rocket & basil is a food blog I started with my sister Xenia von Oswald.

We use the blog as a sort of scrap book, where we give ourselves the freedom to experiment, explore and just generally try out new ideas. Our passion lies in creating beautiful, colourful dishes that reflect our mixed heritage growing up as a German Iranians in Australia. We work primarily with seasonal produce to create unexpected and exciting food that showcases the versatility and beauty of middle eastern flavours and ingredients. We also cater for events and develop food concepts as rocket & basil so feel free to drop us a line! 

Photo Credit Becca Crawford

Das Brunch is something that started out of a desire to bring together some of my experiences growing up in Sydney, where breakfast is considered sacred.

We try to find unassuming and interesting locations that are unique to Berlin. From there, we create an all-day event that is entirely centered around breakfast... You can read more about why I started the project over on Best Wishes. 

13.08.16. Bonanza Coffee Roastery. 
Photos. Becca Crawford.

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The Flower Market Tour was essentially a flower and bakes market, whilst doubling up as a social media campaign and interactive shopping experience for the fashion label mint & berry. As project manager, I worked closely with the production company on every aspect of the events in Berlin and Hamburg. I curated and managed all vendors, was the point of contact between the agency, venue and all other stakeholders, and generally ensured the day ran smoothly. 

Concept. Kavita Goodstar/ mint & berry
Agency. Kemmler Kemmler 
Art Direction and Decoration. Our Bartlett
Production. Brand Booking
Photo Credits: Marlen Stahlhuth / Paperboats.me / Mint & Berry

The Good Supper was founded by Molly of Berg Burg and Anette of SemiDomesticated with the wish to give something back to our community, and to our newly arrived neighbors; the growing group of Berlin-based refugees. 

My sister Xenia and I cooked a vegetarian, middle eastern feast for the summer edition, and we managed to raise over 1.500 euros for the refugee charity, Flüchtlinge Willkommen! 

The menu was:

STARTER
marinated feta
tomato salad. broad beans. mixed leaves. olives. served with fresh pita bread.  

MAINS
saffron tahdig
griddled zucchini & slow roasted fennel with tomato-chickpea-harissa sauce
matorchiar (cucumber and rose leaf yoghurt)
radish pickle

DESERT
bay leaf ice cream. griddled-thyme peaches. candied walnuts

Photos Becca Crawford

Das Brunch is something that started out of a desire to bring together some of my experiences growing up in Sydney, where breakfast is considered sacred.

We try to find unassuming and interesting locations that are unique to Berlin. From there, we create an all-day event that is entirely centred around breakfast... You can read more about why I started the project over on Best Wishes. 

25.10.14, Karl Marx Buchhandlung 
Photos. Valerie Haase. Alexander Zuber

After working full-time at HelloFresh, Germany as Culinary Director, I went on to create recipes for the delivery service on a freelance basis. My recipes were used weekly and covered every cuisine under the sun. 

Styling. Xenia von Oswald

Krauted Haus is a supper club I started in 2010 together with my friend Samantha Garfield. While Krauted Haus was active we cooked everything from Jewish Deli Dishes to a Mexican feast and American fast food gone gourmet. You can take a look at some of our menus here.

Photos. Ola O Smit

I catered two events for Mercedes Benz Art Lobby, creating menus inspired by specific themes, one being The German fairytale Hans im Glück, and the other 'waste culture'. Both required us to work in a very minimal kitchen set up. 

Photos. Marie Staggat

The Ice Cream Market is essentially a street food market for ice cream, whilst doubling up as a social media campaign for the fashion label mint & berry. As project manager, I worked closely with the production company on every aspect of the events. I scouted locations in Hamburg, Cologne and Munich, curated and managed the vendors and adapted and executed decoration concepts for each venue. 

Concept. Kavita Goodstar
Partners. Stil in Berlin. This is Jane Wayne 
Agency. Punkte & Streifen 
Brand Space. Our Bartlett
Production. Brand Booking
Fotos. Superiest/Lukas Korschan
Video. Superiest/ Björn Baasner

For the past two years I created and executed the food concept for the avant-garde music festival Berlin Atonal. The idea was to create a relaxing and inviting space in the Kraftwerk Garden that directly contrasts the very intense and all-consuming atmosphere inside. In 2015 I also did the artist and crew catering with a small team. 

If you're planning party or need help organising a dinner, I can help you with every aspect of the process, from conception to execution. I have experience working with an array of locations, am happy to assist you in menu planning and food sourcing and finding a suitable caterer. 

I have a wealth of experience developing and conceiving recipes for every purpose, whether it be cookbooks, events or cooking courses. Some of my past clients include Sally Matterson, HelloFresh, Big Stuff Smoked BBQ and Mercedes Benz – Art Lobby. 

Das Brunch is something that started out of a desire to bring together some of my experiences growing up in Sydney, where breakfast is considered sacred.

We try to find unassuming and interesting locations that are unique to Berlin. From there, we create an entire experience that is purely centred around breakfast... You can read more about why I started the project over on Best Wishes. 

09.05.15, Hallesches Haus
Photos. Alexander Zuber

I worked with Markthalle Neun on the execution of the event, including the table decoration concept, staff management, communication with the kitchen and timings, and ensuring that the family-style-dinner for 250 guests ran smoothly.   

Kukimi is a diet service that delivers gourmet meals direct to your doorstep, all you have to do is heat them up in a water bath. I styled the images for their launch campaign. 

Photos. Carolin Prange

I would love to help you design a menu for your special day! I also regularly work with very talented people from floral and interior design, illustration and graphics, who I would be happy to put you in touch with.
An example of a menu I designed and executed is :

~ courgette, radish and cherry tomato carpaccio with marinated mozzarella
~ poached salmon with wild garlic salsa verde, roasted baby leeks and lemon-saffron-butter-sauce  
~ roast beef with herb crust, variations of spring vegetables, potato gratin
~ selection of regional cheeses
~ mediterranean eaton mess
~ rum spiked chocolate mousse