We have always believed that art transcends medium, and that those with any ounce of creative spirit will approach even the most mundane of tasks with fresh energy and mindful application. Because art is really about expression, and at best, conversation. Both intentions artist Ophelia Mikkelson practices with abundant romance, working across a multitude of her creative outlets including painting, photography and installation, each a true extension of her own lifestyle, mood, desires and dreams. 

Photographed at her home studio on Tairua Beach in New Zealand, we spend the afternoon with Ophelia, and her husband Ryder, who artfully pulled together a light lunch from her garden and kitchen staples, a spread worthy of gaining her a new title: Queen of Snacks. And it tasted as good as it looked. But the real pleasure with Ophelia is always her company: "generous and without measure."

Ophelia effortlessly wears our Umber Tunic – perfect for a day in the Spring Sun. 


Ophelia's top 5 kitchen staples

Olive Oil, Chickpeas, Lemon, Feta, Sesame Seeds

to make

1) Homemade Hummus  
2 ) Grilled feta
3 )Spicy roasted chickpeas


1) Spicy Hummus


In a bowl add: 

One can of chickpeas (drained)

The juice of half lemon

One tablespoon of olive oil

Himalayan sea salt to taste 

A pinch of any or all of the following:

Cumin – Coriander – Turmeric – Cayenne 

Blend with a stick blender. Done!

Serve with toasted sesame seeds and crackers.


3) Crunchy Chickpeas:


On an oven tray place a can of chickpeas.

Pat them dry.

Add a table spoon of olive oil to coat,

a generous pinch of Himalayan sea salt and cayenne pepper.

Place under the grill for 10-15mins at 180

shaking the tray occasionally to turn the peas!

Get them crunchy; sometimes you will hear them

explode under then heat!


Eat alone as a snack. 


2) Baked Feta Block


Put a whole block of feta on an oven tray.

Pour a tablespoon of olive oil and balsamic over top.

Put under the grill at 180 for 10 mins. 

Check on it and remove when feta is buoyant under touch! 

Serve with bread, honeycomb,

broken on top of roast vegetables or added to a salad. 


To grow in your vegetable garden


It is the middle of winter here at the moment so right now just lots of greens: spinach, silverbeet, rocket and parsley as well as edible flowers! I will start planting soon for spring! 


And how to use these ingredients in the kitchen:


Generously and with out measure and always to taste! 


Words and images by Yasmine Ganley. 

Lauren Elise