Romance, Red Flags & Ragu: A Conversation with Rosie Kellett
A Raw and Intimate Interview on Love, Heartbreak and the Pleasure of Food
Photo by Benedikte Klüver
Life has a funny way of leading you right back to where you’re meant to be. For me, that meant a one-way ticket from New Zealand to London — and straight into Rosie Kellett’s kitchen.
This week, I’m taking a break from airing my own dirty laundry to share someone else’s instead. As I write this, it’s the Spring Equinox, marking exactly one year since I left New Zealand for London. It feels only right that my first Substack interview is with the woman who encouraged me to start one in the first place — and, quite honestly, to move back to London!
She hardly needs an introduction here. A Substack Bestseller, debut cookbook author of In For Dinner (pre-order now, thank you very much), chef and supper club host — it’s my absolute pleasure to welcome my dear friend Rosie Kellett.
Rosie and I share a history that spans over a decade. Back when I co-owned Meringue Girls, a sweet little bakery on Broadway Market, Rosie was one of our talented bakers. She balanced part-time shifts with her aspirations in acting and writing, her creativity shining through in everything she did. We got to travel together for work, prepare countless delicious staff lunches and dance our way through many an unhinged night out — it was truly an era.
Even after I sold my shares in the business, packed my bags, and returned to New Zealand, we stayed in touch. One of my most treasured memories is Rosie visiting me in NZ alongside her ex-boyfriend Alex and my wonderful former business partner, Sylvia Pearson. That visit was a special chapter in our story, one I’ll hold dear forever.
From afar, I watched Rosie’s career soar with pride and admiration. Her gorgeous supper clubs flooded my feed, and I felt it in my bones — I had to be there, cooking and laughing alongside her. Then, on one fateful day, one of her TikToks went viral. She catapulted from 1,000 followers to hundreds of thousands in a week. Offers rolled in — cookbook deals, management contracts, the whole shebang. The girl was flying.
So, when she called and asked if I’d do the food styling for her cookbook, it was a no-brainer. I was on a plane before she could say “sweetie.” That call, combined with my sister living in London, my British passport, and the irresistible itch for a fresh start, sealed the deal. Fast forward a year, and I’m now living back in London, balancing my somatic coaching work, freelance food styling gigs, and plenty of time in Rosie’s kitchen. From food styling her debut cookbook to supper clubbing alongside her in London and Rome to plotting our next culinary adventure, it’s been an honour and a joy to be back by her side.
Outside the kitchen, we spend a slightly alarming amount of time discussing boys, romance and the delightful chaos of modern dating.
Photo by Kyle De Vre
When it comes to matters of the heart, Rosie doesn’t do half-measures. After a heartbreak that upended her world last spring, she’s navigated everything from chaotic rebounds to intentional celibacy. Now, in her early thirties, she’s got a refreshingly sharp perspective on love, desire, and her non-negotiables.
In this conversation, Rosie opens up about her wild ride with modern dating, her thoughts on sexual chemistry and the subtle art of cooking for the ones we crave. From meals meant to seduce to dishes designed to commit, her words are as layered and delicious as a slow-simmered ragu.
For the unfiltered scoop (and trust me, you want it), you’ll need to become a subscriber. Rosie’s been very clear: this interview is vulnerable, intimate and not for the prying eyes of the entire internet.
Enjoy!