emma mulholland made us breakfast
With breakfast universally declared the most important meal of the day, we asked some of our creative friends to show us how they do it—what they cook, where they cook, and how they make the ordinary moment extraordinary. From cultural influences to...
Emma Mulholland has been evolving her aesthetic—a cross between an internet alien invasion and a supernova of three decades' worth of pop culture references—since her label debuted in 2011. In everyday life she's one of the most laid-back people you'll meet; a trait that's challenging to keep in check when you run your own business.
Hanging out with Emma, it makes sense that she grew up in a small beachside town, Ulladulla, on Australia's south coast. Both her approach to the fashion world and her general demeanour have that strikingly unpretentious coastal charm. Since she was a child her mornings have been spent getting up early, going to the beach and relaxing with friends. "I'd love to say I go to the gym, but that would be a lie," she laughs. Even as her life becomes more unpredictable with travel, a hectic shooting schedule and running an internationally-recognised label, the ocean still remains the simple force that brings her to back down to earth.
Emma's interest in cooking began early in life, when she'd flip through piles of kitsch Women's Weekly cookbooks to find the perfect, best-looking birthday cake to make. "I like cute food and the way it looks. I guess that's when I get into cooking the most: when it's for my friends".
For a designer so prone to sequins, slogans, and a too-much-is-never-enough attitude to prints, Emma's take on breakfast is anything but fussy. "I don't like really fancy over-the-top cooking when it's for myself; I like basic but nice fresh stuff," she tells i-D. Emma starts her day by eating a healthy breakfast before downing a shot of apple cider vinegar—it's a modest ritual, which she makes special with a dip in the ocean given the chance.
Emma's favourite—and the first recipe she ever learned to make—is raspberry pancakes, which she says is best served on Sunday morning surrounded by family and friends. She adds her own touches—almond milk, vanilla bean, and fresh berries—to elevate this recipe from a childhood favourite to a more sophisticated offering. The final product, an irresistible take on something familiar, is pure Emma. Bringing the same love and frenzy to all her projects, even her pancakes are a delicious signature.
Emma Mulholland's Raspberry Almond Milk Pancakes
1 1⁄2 cups flour
2 teaspoons baking powder
1 1⁄4 teaspoons salt
3 tablespoons caster sugar
1⁄2 cup Greek yoghurt
3⁄4 cup almond milk
1 1⁄2 tablespoon fresh lemon juice
3 large eggs
1 vanilla bean, split and seeds scraped
1⁄2 cup raspberries
1⁄2 cup blueberries
Coconut oil for pan
1. In a large bowl, whisk together the dry ingredients (flour, sugar, salt, and baking powder). In a separate bowl, mix together the milk, lemon juice, eggs, and vanilla bean seeds.
2. Mix the wet and dry ingredients together.
3. Add the yoghurt. Once yoghurt is completely mixed add most of the raspberries.
4. Heat pan to medium and cook until golden brown on each side.
5. Top with the remaining raspberries and the blueberries.
Text Jemma Cole
Photography Byron Spencer
Styling Britt McCamey
Hair and make up Constance Bowles