Table Styling and Cacao Berry quinoa Cake recipe
This month, we're stepping away from food tips and focusing on something just as important: the experience around the food. We're big believers that a beautifully set table elevates everything—it transforms a simple meal into a memorable moment. When we are catering, I love creating a tables that draws people in and makes them feel special before they even take their first bite.
So this month we are chatting table setting
Start with a Foundation
Every great table begins with a base. A linen tablecloth or placemats immediately signal that this meal is something special. I tend to gravitate towards bright colours as I love making the table fun and playful. But creams and natural colours can also be great as it lets the food shine. Feel into what your style and flavour is. I also like a slightly wrinkled linen napkin as it feels more inviting than a perfectly pressed one. We always tie a the napkin at the top with a little knot.
“The table is where memories are made and hearts are fed”
Layer with Purpose
Think of your table like you think of plating a dish—layers create visual interest. Start with your dinner plate, add a salad plate or bowl on top, then tuck your napkin to the side or fold it simply on the plate. I'm not one for fancy napkin origami, but a loose knot or a sprig of herbs tucked into the fold? That's effortless elegance.
Light Sets the Mood
I love candles. Whether it's long candles in cute candle holders down the centre of the table or a cluster of tea candles in small ramekins, candlelight does something no overhead fixture can. It softens faces, creates intimacy, and makes everyone look (and feel) beautiful. Dim the overhead lights and let the glow do the work.
The Flowers Should Spark Conversation, Not Block It
Keep it low. I love a simple arrangement of seasonal flowers that’s not too busy. Your centre piece should enhance the table without creating a barrier between guests. One or two flowers in each vase along the centre of the table is my favourite.
Don't Overthink the Details
Here's the truth: your guests won't remember if the forks were on the correct side. They'll remember how they felt. So use the dishes you love, even if they don't match. Mix vintage with new. The goal isn't perfection—it's warmth.
Make It Your Own
The best tables reflect the people setting them. Maybe you love bold colors and eclectic patterns. Maybe you're a minimalist who finds beauty in empty space. Maybe you collect vintage glassware or handmade ceramics. Whatever your style, lean into it. Authenticity is always more captivating than following someone else's rules.
A beautifully set table is an act of generosity. It says, "I made space for you. I thought about this. You matter." And in a world that moves too fast, that kind of intentionality is its own kind of nourishment.
So this week, set the table—even if it's just for yourself. Light the candles. Use the good napkins. Notice how it changes everything.
Cacao Berry Quinoa Cake
Yes, that’s right! You can make cake from quinoa. This recipe is delicious and packed full of nutrients. It is a great way to use up any leftover quinoa from last night’s dinner and make a decadent chocolate cake that’s more healthy.
Ingredients
Base
2 cups cooked quinoa (p56)
½ cup coconut cream
¼ cup olive oil
2 eggs, beaten
1 tsp vanilla powder or 2 tsp vanilla paste
pinch of salt
1 cup cacao powder
1 tsp ground cinnamon
1 tsp baking powder
1 tsp bicarbonate of soda
1 cup coconut sugar
1 cup berries (150g), we like to use a mix of raspberries and blueberries – frozen is fine
Icing
½ cup coconut oil
1 cup cacao powder
1 tsp ground cinnamon
½ cup coconut cream
2 tbsp maple syrup
pinch of salt
Decoration
figs
berries, such as blueberries, raspberries and blackberries
strawberries
pomegranate seeds
Method
Base
Preheat oven to 180°C fan. Line the bottom of a 7cm deep, 23cm springform cake tin with baking paper. There is no need to line the sides.
Put the cooked quinoa (p56), coconut cream, olive oil, eggs, vanilla and salt into a blender. Blend until combined.
In a large bowl, sift in the cacao powder, cinnamon, baking powder and bicarbonate of soda. Add the coconut sugar and whisk to make sure there are no lumps.
Add the wet mixture to the dry ingredients and combine well. Gently stir the berries through the mixture, trying not to break them.
Pour the mixture into the lined cake tin. Bake for 40-45 minutes until a skewer inserted into the centre comes out clean. Set aside to cool
for 10 minutes in the cake tin. After 10 minutes, use a knife to cut around the edges and then release the spring and transfer to a wire rack to cool completely.
Icing
Melt the coconut oil in a small saucepan on low heat. Once melted, remove from heat and leave to cool for 5 minutes.
Once the coconut oil is lukewarm, sift in the cacao powder and cinnamon. If the coconut oil is too hot it will burn the cacao powder. Stir in the coconut cream, maple syrup and salt. Whisk until combined. Once combined, spread over the cake. The cake must be cool in temperature otherwise the chocolate will melt.
Decorate with figs, berries, strawberries and pomegranate seeds or as desired and serve straightaway or keep in the fridge for up to 5 days.