Amelia Ferrier is a young woman on a mission—a trailblazing talent who baked her way into the spotlight as a teen. Known for cakes that are as exquisite in flavour as they are in design, Amelia’s passion led to the release of her first cookbook at just 17. By her university years, her social account, Melies Kitchen, had already amassed 14,000 loyal followers. Today, that number has skyrocketed to over 100,000 devoted fans on Instagram. With a recipe subscription service delivering one of her divine creations weekly, Amelia is proving she’s a rising culinary star.
What does your ideal Sunday look like?
Cooking or baking at home, a coffee with my boyfriend Jack, a cuddle with Alfie, my cat, who hopefully is in a good mood!
What morning rituals or routines help you feel grounded and ready for the day ahead?
I usually go for a walk or do a pilates class from youtube. I am an early riser so I like to get up early and have an hour to myself before the rest of the world wakes up.
What’s a breakfast dish that feels like a little luxury to you?
Definitely anything with smoked salmon, avocado and eggs. I think I am still partly scarred from the thousands of bowls of porridge I had at uni as that was all we could afford on a student budget. Smoked salmon was always a treat mum would buy when she visited, and still now smoked salmon for brekky has that same luxury feeling.
Can you share with us a goal of yours for 2025?
Growing my TikTok is definitely on the list (to try and keep up with the times) along with a never ending list of home renos. Save enough money to travel to Europe so I can have my dream foodie experience.
What’s the most important piece of advice you’ve been given that has actually been useful?
Jack actually told me this the other day when I was upset over a mistake I made at work. He said that the mistake itself is only 50% of the equation, which is now out of your control as it has already occurred. The next 50% is how you respond to the mistake you made, and how you make up for it. I now tell this to myself every time something goes wrong, it was very good advice! Thanks Jack!
What does success mean to you, and how has your definition of it evolved over time?
Still working on this one! But it hasn’t changed much from when I was a kid; which is to be a Mum with healthy babies, a happy family and some sort of Melie’s Kitchen side hustle to keep my creative side going.
How would you describe your personal style and what is the key to a successful outfit for you?
Mildly bohemian and flowy. I don’t like tight fitted clothes, but I love a flowy feminine blouse. I hardly style myself these days as I am always dressed for the kitchen. But if I am going out, a successful outfit is one that doesn’t crinkle when you sit down or move around. I have been loving taffeta fabric for this lately, as it always looks freshly ironed no matter what you do.
What are some of the most treasured pieces in your wardrobe?
I love my Laing PJ’s of course, I live in them at home. Other than that I have this cotton Doen blouse in a terracotta and green pattern - It has lasted me so well, and it is great if I am cooking as the pattern means you can’t see the food stains (hehe)
Why do you think investing in quality sleepwear, like Laing's latest collection, is an essential part of self-care?
I just think something unexplainable and magic happens when you put on a good pair of comfortable, matching top and bottom pyjamas. It is sort of the same feeling you get when you wear matching bra and undies. For whatever reason it always makes me feel super organised and put together. And when you look good, you feel good - even if it is early in the morning or before bed.
Shop Amelia's Sleepwear HERE
STICKY CINNAMON ROLL CROISSANTS
- with Caramelised Pecan Crust & Vanilla Cream Cheese Glaze
Cinnamon Roll Croissants:
2 Tbsp dark rum or brandy
1⁄3 cup + 2 Tbsp brown sugar, packed
150g salted butter, softened
2 medium eggs, room temperature
1 1⁄2 cups ground almonds
1 Tbsp each plain flour & cinnamon
5 good-quality stale croissants (I got mine from a bakery)
Pecan Topping + Cream Cheese Glaze:
1 cup pecans, roughly chopped 4 Tbsp melted salted butter
4 Tbsp brown sugar
1 cup icing sugar
150g traditional cream cheese, softened 1 tsp vanilla bean paste
Preheat your oven to 180°C bake.
Croissants: Whisk the rum and 2 Tbsp of the brown sugar together with 1/4 cup boiling water. Set aside.
Add softened butter and remaining brown sugar to a large bowl. Whisk together for about 2 minutes, until pale and creamy. Add eggs, one at a time, whisking well after each addition. Add the ground almonds, flour, cinnamon and 1⁄2 tsp table salt. Mix everything together, until combined.
Cut croissants in half through the middle, leaving a hinge. Brush the rum syrup over the cut sides of the croissants using a clean pastry brush. Spread about 2 tablespoons of cinnamon filling inside the croissants. Fold the top half back on top of the filling, then place them onto a lined baking tray. Divide the remaining filling on top of the croissants and spread out over the top with the back of a spoon.
Pecan Topping: Add the pecans to a medium bowl along with the melted butter, brown sugar and a pinch of flaky salt. Toss together, until well coated. Divide the pecan mixture evenly on top of the croissants. Bake on the lower-middle oven rack for 20-25 minutes, until golden brown and starting to caramelize. Set aside to cool down (save any pecans that drop onto the tray for later to decorate). Meanwhile, make the cream cheese glaze.
Cream Cheese Glaze: Whisk the icing sugar, cream cheese and vanilla together in a medium bowl along with 1 Tbsp cold water or milk, until smooth. Add more water or milk, about 1⁄2 tsp at a time, until you reach the desired consistency.
To Finish: Spoon the glaze over the cooled croissants, letting it drizzle down the sides. Sprinkle over any crispy bits saved from the baking tray, if any.