From International Model to Foodie, Meet Robyn Lawley


From international model to swimwear designer and DJ, Aussie grown Robyn Lawley is a woman of many talents. She’s modelled for big names like H&M and Ralph Lauren and appeared on the covers of Vogue Italia, Vogue Australia, Madison, Elle, marieclaire and Mode. She’s made it big all around the world. And she’s only 25!

Her latest passion-meets-project, food, has seen her release her first cookbook in Australia this week. She started blogging about food a few years ago on her tumblr feed, and made all our mouths’ water with her mix of decadent treats and healthy and inspiring dishes. Her cookbook, aptly named Robyn Lawley Eats, is a delicious collection of her favourite recipes perfect for spoiling friends and family at home. Every single recipe in her new book was personally cooked, photographed, plated and eaten in Robyn’s own kitchen in New York City.

While she was in town to promote her book we sat down with Robyn to find out more about her love affair with food…

Five Minutes With Robyn Lawley


What’s the one ingredient you couldn’t live without?
Truffle salt.

What is the first dish you remember making as a child?
Chocolate cake and rissoles (don’t worry, not together!).

What is your greatest tip for home cooks?
Invest in some good pots and pans that will last you a lifetime.

What would be your last meal?
Can it be an epic feast?!  

Chocolate Cake | Miso Eggplant from Raw Bar, Bondi

Chocolate Cake | Miso Eggplant from Raw Bar, Bondi

What is your most memorable meal?
One Christmas, my partner and I rented a cabin in the forest in upstate New York. I made my usual turkey with maple butter glaze but because they had a proper commercial oven, unlike my tiny one in my apartment it was the best turkey I had ever eaten! 

Which cookbooks do you own?
A lot of Donna Hay, Jamie Oliver, old Women’s Weekly’s, and scrapbooks my mother and I have made from recipes we like. 

What is your favourite place to eat in Australia?
Raw Bar in Bondi. I love the miso eggplant.

If you could invite five people (alive or dead) to dinner, who would they be?   
Robin Williams; guaranteed to make everyone laugh.
Janis Joplin; one of the greatest female singers of our time.
Jane Goodall; still a pioneer in animal and environmental studies. 
Jim Morrison; lyrical genius mastermind.
Jimi Hendrix; who wouldn’t want to meet Jimi Hendrix?

Robyn shares her favourite meals for every occasion

A family dinner 


Roast Vegetables | Roast Chicken

I love to cook a roast when I’m having a lot of people over. I can prepare it the night before and just pop it in the oven so I can entertain my guests when they arrive. I accompany it with roast veggies and finish off the night with my delicious truffle mash. My ratatouille is also a great family dinner; I serve it by itself with crusty French baguette.

A night in with girlfriends


Honey Soy Chicken Wings | Pulled Pork Sandwich

I cook all types of dishes for my friends. I like to cook honey soy chicken wings with chilli wedges and a salad; it’s quick and easy. For dessert, it has to be homemade ice cream.

Another great choice is one of my favourite recipes in my book: pulled pork sandwiches – make sure you serve them with coleslaw.

A romantic dinner with the boyfriend

French Onion Soup & Chocolate Chip Cookies

French Onion Soup | Chocolate Chip Cookies

My boyfriend really loves my French onion soup. I often make it for him. But my choc chip cookies are his hands down favourite, he’s like a Cookie Monster!

Truffle Mash Recipe (From Her Cookbook)


Buy Robyn’s book: Robyn Lawley Eats, RRP$29.99

“I first heard about truffles while I was living in France. Vendors would sell them at weekend markets after striking gold by finding them in their backyards. They are quite odd, but so delicious. The smell of truffles cooking is by far my favourite aroma.”


4 potatoes (1kg)
1 tbsp salted butter
1–2 tbsp cream
truffle salt
1 tsp truffle oil


1. Peel the potatoes, chop into large chunks and cook in a saucepan of boiling water until soft.
2. Drain well, then add the butter. Cover and stand for 1 minute.
3. Once the butter has semi-melted, add the cream and mash the potatoes until smooth.
4. Add truffle salt and oil to your taste.

Follow Robyn on social media:

Instagram: @RobynLawley1

About the author


While we’ll never turn a perfect dry martini away, when warm summer nights roll in, switching it up feels...

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