nomads and foragers, the reclusive, the wise, the weird and the wild.
welcome ~ likely our paths cross as we share in common a yearning for wild adventures and the outdoors, beautiful food and bringing people together, listening to the crackling sounds of the open fire. driven by curiosity to explore the new, wild at heart.
happy you are here.
wild daughter is a collective of those who dare to dream, nomads and foragers, the reclusive, the wise, the weird and the wild. Here she shares wild recipes and places, creative craftwomxn ship and stories that want to be told bringing together wild daughters from near and far.
~ wild food recipes - seasonal, foraged and gathered, open-fire outdoor cooking, fermentation, pickling, smoking, wild brunches and family-style suppers
~ wild drink recipes - botanical cocktails, shrubs, kombuchas, infusions, …
~ wild escapes - restaurants, cafes & bars, mountain ranges and river falls, festivals, outdoor adventures,..
~ wild craftwomxnship - carpentry, ceramics, macrame, natural dying, leather making, weaving,…
~ wild stories - imagination is limitless
Send us an Email to be featured with your recipe, story or wild business or simply to say hi. We love to hear from you ~
Wild love,
Noemi x
The weekend is near, mornings are getting colder and my body has been craving more comfort food lately as we enter the winter season. This is one of my favourite Sunday morning dishes when I like to stay that little bit longer in bed. It is such a cosy dish and so easy to make at home ~ warm overnight oats, a maple beetroot dressing, crunchy granola and home-made peanut butter.
Read MoreDespite its name, buckwheat is not related to wheat making it gluten-free. Buckwheat is a beautifully versatile ingredient, whether as toasted grain tossed on your overnight oats or wild bakes made from Buckwheat flour. It’s flavour earthy and nutty, he colour of these waffles golden brown unlike when baking with all-purpose/white flour, crispy on the outside and fluffy and light on the inside.
Read Morewhen winter tastes like endless summer cocktails ~
it has been a whole year already that I am finding myself in magical Guatemala. feeling so lucky to be feeling warming sun on my skin almost every day, a luxury in all its beautiful simplicity. while it was snowing back home in Berlin, memories of winter flooded my imagination when designing my cocktails for my last Wild Cocktail Popup at Luna Zorro surrounded by lush garden scapes and coffee plantations.
Read MoreI love all about a French Toast ~ This time I had friends come round to my house for brunch and I am serving my crisp sourdough french toast with a tasty maple beetroot dressing topped with crunchy granola and filled with my wild jam that you can also purchase from our Wild Bakery in Antigua.
Read MoreElderflowers are abundant and in season around late May to mid June in London’s green spaces, where I live. I love fermented foods and drinks and I decided to make a wild twist on a Daiquiri today, which is a beautiful Latino classic with a playful and experimental idea based on nature’s gifts and my intuitive love for seasons and creating my own libations from scratch. All the flavours work so well together.
Read MorePeach season has arrived, and I find myself in beautiful Antigua, Guatemala getting inspired by local flavours and seasonal colours. This time wetting my new cast iron pan making peachy tacos, caramelised over the open fire, served with creamy chèvre and a zesty chimichurri dressing.
Read MorePeach Season has arrived ~to celebrate this month’s harvest, I have made a peachy wild galette inspired by the bounty of the season with tasty peaches from the local market in Antigua.
This wild recipe makes for a really beautiful light and flaky open crust pie, generous fruits peaking through. Rustic and wild and really easy to make.
Read MoreThere is something ancient about baking sourdough bread. Such simple and humble ingredients of water, flour and salt coming together. Using my hands to kneed and shape, observing how the ingredients come to life. The moment when it comes out of the oven, freshly baked and still warm. Tearing off that first piece and indulging with a dollop of lightly whipped salted butter ~ that is me happy!
Let’s get wild baking
Read MoreBabka or Bobka (grandmother in Polish, related to the Yiddish bubbe) is a sweet braided bread developed in the Jewish community in Poland in the early 19th century. I love mine filled with chocolate cinnamon or poppy seeds made with brioche-like fluffy buttery dough. I use my wild sourdough starter in this recipe, which gives it a another depth of flavour and beautiful complexity in texture which I am after.
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