There’s something special about cooking outdoors at a festival. The sounds, the atmosphere, the people wandering past with coffees in hand, music playing in the distance and that feeling that everyone is there simply to enjoy life for a few days. That’s exactly what this year’s Big Retreat Festival felt like — only bigger and better than ever.
Not only did I have the pleasure of hosting the kitchen stage across the weekend, but I also got the chance to cook alongside some amazing guests who joined me throughout the festival. One of those moments came during a brilliant conversation with Augustus Hudson, where we talked about the importance of growing your own ingredients and reconnecting with food in a more natural way.
As Augustus spoke about fresh produce and the joy of harvesting ingredients yourself, it felt like the perfect moment to cook something simple, vibrant and full of flavour — Sweetcorn and Coriander Fritters.
The sun was beating down outside, but thankfully there was a cool breeze rolling through the cooking tent. You could hear the buzz of the festival all around us. And what a festival it was this year. Thousands of people filled the grounds for what honestly looked like the perfect weekend.
Everywhere you turned there was something happening — yoga classes on the grass, pilates sessions, DJs playing into the evening, crafting workshops, cold water swimming, inspiring talks, fitness camps, paddle boarding and of course… incredible food everywhere.
That’s what makes The Big Retreat Festival so unique. It’s not just a food festival. It’s about wellbeing, community, creativity and taking a moment to slow down and enjoy life.
The fritters themselves couldn’t have suited the occasion more. Fresh sweetcorn folded into a light batter with spring onions, coriander and garlic, fried until golden and crispy around the edges. Served with a quick soy, rice vinegar and sesame dipping sauce, they were simple but packed with flavour.
What I loved most about the dish was how it reflected the conversation we were having on stage. You don’t always need complicated ingredients to make great food. Sometimes the freshest produce, cooked simply and confidently, is more than enough.
Watching people gather around the kitchen stage, chatting, laughing and taking notes while the smell of frying corn fritters drifted through the tent reminded me exactly why I love festivals like this.
Cooking has always been about more than just food for me. It’s about connection. And weekends like this remind me just how powerful that can be.
Sweetcorn and Coriander Fritters
Ingredients
- 2 Ears Fresh Sweetcorn or 250g kernels
- 2 tbsp Plain Flour or Gluten Free Plain Flour
- 1 tbsp Corn Flour
- 1 Egg
- 2-3 tbsp Water
- 2 Spring Onions finely chopped
- Small handful Fresh Coriander or you can use parsley
- 1 small Garlic Clove minced
- pinch Salt to taste
- pinch Black Pepper to taste
- 3 tbsp Olive Oil
Instructions
- Prep the corn Slice kernels off the cob.
- Make the batter In a bowl, mix:Flour + cornflourEggWaterStir into a thick, spoonable batter (like double cream consistency).
- Build the mix Add:SweetcornSpring onionsCorianderGarlicSalt & white pepperMix well — it should hold together but still look loose and chunky.
- Heat oil in a pan (medium heat) Not ripping hot — you want a steady sizzle.
- Spoon in fritters1 heaped tablespoon per fritterGently flatten slightly
- Cook 2–3 mins each side Until:GoldenCrisp edgesSoft centre
- Serve with your favourite dip
For more recipe checkout my Chinese Made Easy Cook Book
