As the days grow shorter and the air carries the scent of crisp leaves and ripe fruit, nature invites you to slow down, turn inward, and celebrate those who have been on your journey over the year. On Saturday 21 March 2026 the Autumn Equinox marks a sacred pause in the turning of the wheel of the year and what better way to anchor it into meaning than a divine and powerful seasonal gathering.

We love this gathering concept for a cosy invitation, non pretentious menu enjoyed with a couple of bottles from your cellar to slow down from Summer.

Feast by Fire

The days are getting shorter but that doesn’t mean our hospitality fades like the earlier sunsets. The perfect way to unwind from a hectic Summer is to reconnect with your local friends and catch up on their holiday season with an excuse to get the woodfire pizza oven cranking. Inspired by the Last of the Summer Wine and a Tuscan way of life, this gathering is centred around Italian’s gems – feta, pizza and Limoncello. We are in love with the rustic warmth that a woodfire pizza night brings to rekindling with your favourite couple friends, sharing bottles of Syrah as we wind into the long winter months ahead that we are still avoiding thinking about!

Pizza Bases

Recipe by Angela Clifford & Nick Gill (The Food Farm)

Makes 5 medium-sized pizzas

• 800 g highgrade white wheat flour (we use Milmore Down)
• 25 g salt
• 25 g instant dry yeast
• 550 g water
• 50 g locally grown cooking oil

Measure dry ingredients into the bowl of a stand mixer. Put the mixer on slow, using the dough hook attachment. Measure the wet ingredients into a jug and put into the mixer while running on low.

Mix for 3–5 minutes. Meanwhile, oil a large metal bowl. When the dough is mixed, use wet hands or a scraper to get all the dough off the hook and put it in the oiled bowl. Place an oiled plate on top and leave in a warm place for at least 2 hours. Wash the dishes immediately as dried dough is notoriously difficult to remove.

Form the dough into 5 balls. Using your hands, turn and flatten each dough ball into a circular base about the size of a dinner plate. Top with your favourite ingredients (see ours below).

Cook in a wood oven at 300–400°C for about 5 minutes.

Alternatively, place the pizza on a piece of baking paper. Heat trays in the oven to 200°C. Once the oven is at temperature, remove the trays and carefully slide the pizza (with baking paper) onto them. Cook for about 10 minutes, checking to see that the base is crisp.

Limoncello Spritz

Recipe & photo by Emma Boyd

Serves 6

• 6 sprigs rosemary
• 1 ½ tablespoons runny honey
• 1 lemon, thinly sliced
• 300 ml Limoncello
• 450 ml Prosecco or sparkling wine
• 300 ml soda water

Put the rosemary sprigs into a shallow dish, drizzle over the honey, massaging it in to get even coverage. Fill six glasses with ice (use as much or as little as you like) and add a lemon slice. Measure 50 ml of Limoncello into each glass, followed by 75 ml Prosecco and 50 ml of soda water. Garnish with a sprig of dressed rosemary.

To read more about our way to gather, visit https://shop.ourwayoflife.co.nz/products/l-l-gather-journal-2025 to pick up your issue now!