Michelle's Dinner – The Design Files | Australia's most popular design blog.






I’m usually so shattered come dinner time that I’ll eat almost anything, as long as it’s delicious and comforting. Yes, I’m a comfort eater. Having European blood makes my taste buds crave flavoursome foods, but whatever I eat still has to be healthy. I love rich flavoured foods, stinky cheese, cream, slow cooked meats, broths, soups and all vegetables. All of these foods make me feel satisfied.

Like much of what we cook at home, this dinner came about as a solution for leftovers. When I make the kids chips, there’s always lots of leftover thinly sliced potatoes, we always have cream in the fridge and I always have my favourite preserved mackerel in the cupboard. Throw in a few peas leftover from the kids dinner, a little fried onion and Love and Bones Broth, and dinner is done. Cooking it takes longer than the preparation. Eaten with a salad, my dinner is complete, and Mummy is happy.


1 litre of Love and Bones Broth

3-4 thinly sliced potatoes (sliced into discs)

A few handfuls of fresh peas

Olive green organics Mackerel in olive oil

1 onion

1 tablespoon of cream

Cup of rocket

1 pear

1/2 grapefruit

1 tablespoon of olive oil

1 teaspoon of apple cider vinegar

Himalayan sea salt

Freshly ground pepper


Fry the onion off in a little butter and set aside.

Next, in an oven proof dish (I do individual ones because I don’t like to share) assemble a layer of potato, a layer of peas, onion and mackerel. Repeat until you reach just under the top of your dish. Three layers should do it.

Mix the broth with the cream and season. Pour the mixture into the dishes until it just covers the potatoes.

Bake in a pre-heated oven at 180 degrees Celsius for 30-40 minutes until the top is golden and bubbling.

Stick a knife through the potatoes to check they are cooked through.

Serve with a clean fresh salad and an extra mug of broth. I pair this rich dish with a simple salad of rocket, pear and grapefruit with an apple cider vinegar and olive oil dressing.

Michelle’s Dauphinoise potatoes with fried onion, peas and mackerel, served with Love and Bones Broth. Table linen by Bonnie and Neil, large plate and salad bowl by Shiko, Cutipol fork from Francalia, mug by Swedish designer Marianne Hallberg. Recipe by Michelle Schoeps. Styling – Lucy Feagins, styling assistant – Nat Turnbull, Photo – Eve Wilson for The Design Files.

Michelle at home in Sydney. Photo – Nikki To for The Design Files.

Michelle’s Dauphinoise potatoes with fried onion, peas and mackerel, served with Love and Bones Broth. Table linen by Bonnie and Neil, large plate by Shiko, Cutipol fork from Francalia, mug by Swedish designer Marianne Hallberg.  Recipe by Michelle Schoeps. Styling – Lucy Feagins, styling assistant – Nat Turnbull, Photo – Eve Wilson for The Design Files.

Ingredients for Michelle’s Dauphinoise potatoes and salad. Large plate by Shiko, smaller speckled plate by Sarah Schembri, mug by Jessilla Rogers. Recipe by Michelle Schoeps. Styling – Lucy Feagins, styling assistant – Nat Turnbull, Photo – Eve Wilson for The Design Files.

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