Thabisa is delighted to feature Aalisha Sable from Wabi Sabi Gourmet!

A passionate connoisseur of plant-based cuisine, she practices sustainable and zero-waste cooking with different flavours and techniques that will wow your palate! In the effortless ease of our non-staining Lady Bird Apron, she prepares the most delicious Burrata & Beetroot for us!

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Aalisha put together a beautiful table setting using our acrylic coated table cloth and canary yellow napkins for an alfresco dining experience.

Let’s get to know a bit about Aalisha as she takes us through her journey from fashion to food, farm to table, her roots and inspiration behind Wabi Sabi Gourmet, and shares with us one of her favourite recipes!

About me

 After a long journey of studying and working in different fields right from business management to fashion marketing, I finally discovered the joy I always felt in cooking, just never realized that it would be something that I would want to pursue professionally as well. I then went on to do two short courses one in Dublin, Ireland and the second in Parma, Italy. I am really keen on knowing more and practicing plant-based cuisine as I think vegetables have an unexplored potential and can be really powerful on a plate if done well. Sustainable and zero-waste cooking is something that I always try to practice and although it is difficult it is so rewarding and fulfilling. What I love most about cooking is that the world is your learning ground. Through my travels, I have learnt so many different techniques and flavours and I know that my interest will not fade because there is always somewhere new to discover, different cultures and ingredients and always something new to learn.

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The Japanese philosophy of Wabi Sabi really resonated with me when I read about it a few years ago. It really encourages slow-living, to accept the transient nature of everything that surrounds us and to appreciate the beauty in imperfection. Wabi Sabi Gourmet was started in the middle of the Covid-19 pandemic, which for the first time in a really long time, gave us all the time to reflect on ourselves and the world of which we are a part of. The idea was to provide our customers with an experience that they can enjoy, now that they actually had the time to enjoy. The whole idea was for them to put together a four-course vegetarian meal in under 20 minutes. While the restaurants were closed, you could still have a restaurant-like experience which you have put together. As the world is resuming some sense of normalcy now, one can only wish that people could still take some time out of their day for themselves and have these moments of Wabi Sabi, where they can just be.


The Recipe


Burrata & Beetroot

Roast beetroot | Beetroot leaf pesto | Pickled beetroot stems | Crispy beetroot leaves| Orange segments | Candied walnuts | Extra virgin olive oil

This salad is great as part of an elaborate meal or on its own as a light lunch with a slice of toasty sourdough. You can prep it in advance and although it may look complicated, it’s actually really simple. You only need a few ingredients and the best part is that it’s a zero waste recipe. After roasting the beetroot, which is the single longest process in this recipe, it comes together very quickly. When you cut open that silky burrata, and eat a perfect bite with all the vibrant colours on the plate, you know you’re in heaven.

What you need: (Serves 2)

  • Burrata
  • 2 beetroots (with stems and leaves)
  • 1 Orange (cut into segments)
  • Walnuts
  • Thyme
  • Extra virgin olive oil
  • ½ cup Vinegar
  • Brown Sugar
  • Salt & Pepper to taste

 1) Pre-heat oven to 200 degrees Celsius. Cut the stems and leaves off the beetroots. Clean the beetroots, wrap in tin foil with some olive oil, few thyme sprigs and a pinch of salt. Roast in oven for 45 minutes or until cooked through.

2) While the beetroot is roasting, clean the leaves and stems thoroughly. In a small pot, make the pickling liquid of equal parts (½ cup) water and vinegar. Bring to a boil and turn off the gas. Slice the stems into thin strips and add to the pickling liquid. Set aside until needed.

3) For the candied walnuts, melt 2 tablespoons of brown sugar and a splash of water in pan. Add the walnuts, coat properly and remove onto a piece of baking paper. Let cool for 45 minutes.

4) For the beetroot leaf pesto, add the leaves with a splash of olive oil, salt and pepper to a blender and blend until smooth. Add a few walnuts if you prefer a coarser texture. Cover with olive oil so the leaves don’t oxidize and let sit in the fridge.

5) To dehydrate the beetroot leaves, place on a tissue paper and microwave in 30 second increments until crispy and dry. Check to see that they don’t burn.

6) Once the beetroots are ready and cooled down enough to handle, peel and cut them into thin wedges.

7) To plate the salad, place the burrata in the centre of the plate, surrounded by the roasted beetroot wedges and the candied walnuts. Put a few of the orange segments on the beetroot and top the burrata with the pesto and the pickled stems. Place the dehydrated leaves on the sides and add a splash of extra virgin olive oil, salt and pepper. This is just a guideline but you can get as creative with the plating as you like and enjoy the process.

Discover more of Aalisha’s delicious recipes


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