This month we sat down with Perriam muse and salad queen Steph Peirce, to chat all things fashion and food and how both have inspired her journey from rural NZ.
Tell us a bit about your journey from your hometown to where you are now. Was your passion for food always at the forefront?
Oh, absolutely! My passion for food has been with me from the start. I grew up on an orchard in Millers Flat, Central Otago, surrounded by incredible produce and a family that loved good homemade food. My mum was a dedicated cook, making everything from scratch, but she wasn’t afraid to step outside traditional flavours and try new things, so our meals were always varied and exciting. Both my mum and my grandparents were deeply interested in natural health and wholesome living. We ate lots of fresh vegetables, meats, and unprocessed foods, drank hot lemon drinks, soaked seeds, and explored how real foods and natural remedies could support our well-being.
This upbringing gave me a solid understanding of how good, wholesome food can transform the way you feel, from your energy levels to your skin and overall well-being. I was just six years old when I first found my way into the kitchen, eager to lend a hand or make something on my own. My earliest memory is of making crepes (which I called pancakes then), filling them with banana, syrup, and cinnamon, and proudly delivering them to my parents and siblings in bed. I loved the magic of creating something in the kitchen all by myself.
From that moment on, I was hooked! If there were an opportunity to bake a birthday cake, cook dinner, or try a new recipe, I’d jump at it. My dream was always to become a chef, and I even asked for cookbooks, mini cash registers, a coffee machine, and aprons for Christmas and birthdays to fuel my culinary passion. I remember dipping cherries from our orchard in chocolate, making fudge from my cookbooks, and setting up a mini stall to sell these treats in our family’s fruit shop.
My passion for healthy eating followed me even to boarding school, where the food didn't quite match up to what I was used to at home. I started a healthy eating committee, convinced my dad to supply us with fresh fruit and pumpkins, and even made pumpkin pies for the whole hostel at our end-of-year dinner. Sharing wholesome food with others was something I absolutely loved to do.
So, it was no surprise that after high school, I pursued my passion further. I studied classic cooking at SIT and pursued a culinary arts degree at Otago Polytech. This led me to Melbourne, where I gained more experience before returning home to start my own business, driven by my love for good, wholesome food and sharing it with others.
You always look impeccable and your mixing of fashion and food is always inspiring. Who or what has been a major influence on your style, both in and out of the kitchen?
Fashion and food are both forms of creative expression for me—they play a huge role in how I feel and how I want to feel. My approach to fashion is very much like my approach to food: I want to feel good, have fun, try new things, and sometimes push myself out of my comfort zone, all while staying true to what makes me comfortable and happy.
Fashion has always been a big part of my life, and it was strongly influenced by my upbringing. My mum loved fashion, and twice a year, she’d take us kids on shopping trips to Dunedin. Those days were pure joy, never a chore—we’d play, dress up, try on different outfits, and choose pieces that we absolutely loved. It wasn’t just about practical clothes; it was about finding things that made us feel amazing. We didn’t get everything we wanted, but we always came home with some real WOW pieces, never worrying about fitting in with anyone else’s style.
I’ll never forget the time my sister and I were at Pumpkin Patch, trying on these long coats with furry cuffs and collars—mine was black with a bright purple lining, and my sister’s was pink corduroy with cream fur. We instantly fell in love with them, and so did Mum. Wearing those coats to school the following Monday made me feel like a million bucks! We’d always come back from those trips so excited to show off our new pieces, and we’d put on little fashion shows for Dad, proudly displaying our new looks. It was such a joy every time, even if we couldn’t quite convince our little brother to join in!
Those experiences were foundational to my style today because I was never told that I couldn’t try something different or that my taste was wrong. We were encouraged to push ourselves out of our comfort zones and ‘just give it a try,’ which is often where the magic happens. That mindset is still with me today.
Now, I find style inspiration everywhere—from Instagram, the brands I love, magazines, or even people I pass on the street. But I believe the key to great style is knowing yourself and having the confidence to dress in a way that feels true to who you are. That kind of authenticity is magnetic.
As a chef, one of my biggest frustrations was having to wear those plain, unflattering chef whites. To express my creativity, I’d wear red lipstick and do my makeup to add a personal touch to my look. Now that I run my own business, I always choose to wear clothes that make me feel fabulous, even when I’m cooking. Sure, I’ve had my fair share of turmeric stains on my outfits, but that won’t stop me from dressing up—I always have a soap stick on hand to take care of that! Dressing well is part of what makes me feel good on the inside, and that’s the energy I love to bring into everything I do.
We love how you talk about ‘flavour bombs’; what are your favourite ingredients or spices that you just cant live without?
I’m so glad you asked about my favourite flavour bombs! These are my secret ingredients for elevating any dish.
One of my absolute favourites is my Curry Lime Dressing. You’ll find it in both of my Everything Salads cookbooks because it's just that versatile! It instantly adds a burst of flavour to slaws, grain salads, roasted veggies—even drizzled over twice-cooked potatoes with a dollop of garlic yogurt. It’s a game-changer!
Speaking of Garlic Yogurt, I make it all the time. It’s a simple yet amazing condiment that goes with so many dishes—perfect for filling flatbreads, dolloping on a curry or salad, or serving alongside roasted lamb. Just mix thick Greek yoghurt with crushed garlic, a squeeze of lemon, and a pinch of sea salt. So easy and delicious!
And I can’t forget about Za’atar! It’s my go-to spice blend when I want to add flavour without overthinking it. I sprinkle it on roasted chicken, lamb, homemade chips with crumbled feta, or zucchini fritters. For a quick and tasty meal, I’ll often mix Dijon mustard, za’atar, and olive oil to coat chicken thighs before roasting. It’s foolproof and so delicious! I always found it so hard to find so I make it now and sell it on my website.
As for individual spices, I always keep freshly toasted and ground cumin (it’s way better than store-bought!), smoked paprika, sumac, oregano, and chili flakes—especially Aleppo chili flakes, which have a smoky, slightly sweet flavor that’s not too spicy.
And then there’s Tahini! I’m obsessed with hulled tahini because it’s so smooth and versatile. I use it to make a garlic tahini sauce for salads, mix it with yoghurt for a flavourful condiment, or create a herby lemon tahini sauce that goes with just about anything. It even makes a creamy, mayo-free slaw dressing that I absolutely love!
I could honestly go on and on about flavour bombs! They’re the way I get to cook simply while adding those incredible bursts of flavour that take any dish to another level. My cookbooks are absolutely loaded with these flavour bomb recipes because I use them in so many different ways. The best part is that everything in there is so versatile that nothing ends up sitting on the top shelf of the fridge, never getting used. Each one has a purpose and can be used in countless ways to lift your meals to new heights!
How do you take time to ‘escape the everyday’.
Taking time to escape the everyday is always a work in progress for me—especially when you run your own business! There's always so much to do, and honestly, I love what I do, so it’s hard to switch off. But I’ve learned to be flexible and not worry about what day of the week it is. If it’s a sunny Tuesday, I’ll hop in the car and go for a walk or meet up with friends, even if it’s on a Sunday night or Monday. I try to balance my work around things I want to be doing, although sometimes that means working non-stop for weeks.
Yoga is one of my go-to ways to unwind—it helps me reset whenever I can squeeze it in. I also love ditching the TV and getting into a good book before bed—it’s such a great way to wind down. One of my favourite things to do is have friends over and cook for them. I have a pizza oven, so I’ll get a dough going in the afternoon and spend the evening cooking and eating outside. It’s so relaxing!
Living on a farm is also quite relaxing—it’s the perfect place to slow down after being on the road for events. The peace and quiet really helps me recharge—at least until I’m ready to ramp things up again!
I’ve found that scheduling things in advance is key to making me take a break. Otherwise, it's too easy to keep pushing through the to-do list. I just booked a quick trip to Melbourne in a couple of weeks for some much-needed downtime—catching up with friends, eating at my favourite spots, and shopping! It’s going to be so refreshing!
You’ve just launched your wonderful new cookbook and have been on a major tour of the country, what’s on the horizon?
Yes, what an amazing ride it’s been! What started as just three book launch events turned into a whirlwind tour across 17 locations throughout New Zealand. I’m beyond grateful for how well my cookbook has been received—it’s incredible hearing from people who’ve gone from avoiding the kitchen to confidently creating beautiful salads and dishes that have their friends and family raving, as well as many who love to cook and have made every single recipe!
Right now, I’m focused on my final events leading up to Christmas. My goal is to share all my tips and tricks to make the festive season stress-free and exciting for everyone in the kitchen. I want to inspire as many people as possible and get those cookbooks into hands just in time for the holidays.
There are lots of exciting things in the works, but I’m keeping those plans under wraps for now. Let’s just say, I’m always thinking of new ways to make cooking easier, more fun, and a little more fabulous! Keep an eye out—there’s so much more to come!
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We asked Steph to kindly share with us one of her go-to green salads pictured above:
Almond Satay Noodle Salad with Cucumber and Green Beans
Serves 4-6
Easy swaps for allergies or what veggies you have in the fridge. Gluten-free: Use gluten-free noodles or gluten-free buckwheat soba noodles. Veggies: Broccolini, broccoli (finely sliced), and asparagus would all work well in place for green beans or cucumber. 150g soba noodles 100g green beans, ends removed 1 cucumber 3 spring onions, ends removed A handful of coriander leaves, roughly chopped ½ cup caramelised chilli cashews (see recipe below)
Almond Satay Sauce
2 tbsp almond or peanut butter 2 tbsp tamari or soy sauce 1 tbsp lime juice (½ lime) 1 tbsp sesame oil 1 tbsp chilli sauce, e.g sriracha 2 tsp rice vinegar 3cm piece ginger, finely grated with a zester or the fine side of a cheese grater 1 clove garlic, finely grated with a zester or the fine side of a cheese graterBOIL a medium pot half full of water. Add the soba noodles and cook for 5 minutes. After 3 minutes, add the green beans and cook for the last 2 minutes. Drain the noodles and beans and refresh them under cold water. COMBINE all ingredients in a large bowl with a whisk for the satay sauce. ADD the cooked noodles and green beans to the satay sauce SLICE the cucumber in quarters lengthways. You will have four long strips. Roughly chop these on an angle. Add to the noodles. SLICE spring onions finely from the white end up, using ¾ of the spring onion, and discard the remainder of the green tops. Add to noodles. ADD coriander leaves and half of the cashew nuts. MIX the salad with tongs until the sauce coats the whole salad. SERVE the salad in a shallow serving bowl, garnishing with the remainder of the sticky cashews and a few extra coriander leaves
Caramelised Chilli Cashews
Makes 1 cup
1 tbsp brown sugar 2 tsp olive oil ½ tsp turmeric ¼ tsp sea salt 2 tbsp water 100g roasted cashew nuts 1 tsp cumin seeds Good pinch of chilli powderPREHEAT the oven to 150deg, and line a baking tray with baking paper. START BY HEATING a small pot over medium heat. Add the brown sugar, olive oil, turmeric, sea salt, and water. Stir until the mixture comes to a simmer. Continue stirring for 30-90 seconds until the liquid thickens into a thin glaze. ADD the cashew nuts, pumpkin seeds, cumin seeds and chilli powder. STIR constantly for another 1-2 minutes until the nuts and seeds are coated in a sticky glaze. All other liquid has evaporated. If you go slightly too far, the glaze looks gloopy and may need a splash of water to return to a silky glaze. TRANSFER to your prepared baking tray, using a spatula to spread the nuts and seeds. BAKE for 10 minutes, stirring once, halfway through baking. This is to dry the nuts and seeds so they are crunchy but not to toast to a dark colour.
COOL on the baking tray before roughly chopping the nuts and storing them in a glass jar, sealed tightly
Follow Steph on Instagram @_stephpeirce
To shop her cookbooks, flavour bomb products, tonic and masterclasses and find out more about her new cookbook tour dates click here
Images by Joanne McCloy @joannemccloyphotography
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