Halloween in Australia has always felt a little different - and honestly, I love that about it. While the rest of the world is carving pumpkins in the cold, we’re surrounded by wisteria, jasmine and warm evening air. It’s the most unexpected contrast - cobwebs under rose arches, skeletons beside blooming dahlias - and somehow, it works.
Every year my family hosts an annual Halloween party in our garden. It’s one of those traditions that feels like the start of summer for us - tables under festoon lights, kids in costumes running between the trees, and friends gathered with drinks and too much food. This year was even more special with my new little nephew joining us for his first Halloween, dressed as the sweetest little pumpkin.
And as I’m writing this - the day after our celebration (thank goodness) - the weather has completely turned. Thunder is cracking overhead, lightning lighting up the sky, and rain pouring down. It feels like we’ve been given a tiny taste of what the northern hemisphere experiences - moody skies, candlelight, and a good excuse to stay indoors. A little crossover of seasons, and I’m not mad about it.
We might not have autumn leaves or pumpkin patches here, but there’s something just as charming about Halloween in spring. Roses blooming, warm nights, and that easy mix of magic and mess that makes this time of year feel alive.
What’s Growing
The garden is in that slightly wild stage where everything’s competing for space. Asparagus is shooting up, artichokes are forming, and the brussels sprouts are finally starting to make sense of themselves. I’ve planted far too many tomatoes (as usual), plus sweet corn, pumpkin, watermelon, zucchini, eggplant, and an almost ridiculous amount of herbs.
The flowers are thriving too - dahlias, roses, sweet peas - and every time I step outside, something new has decided to bloom. It’s busy and imperfect and I wouldn’t change a thing. There’s something really grounding about growing things - it keeps me present and reminds me that the most beautiful moments are often the most chaotic ones.
What’s Cooking
Spring has me reaching for lighter, easier meals. Lots of quiches, herb filled salads, and simple pastas that come together quickly. My favourite at the moment is Springtime Veggie Pasta - zucchini ribbons, asparagus, tomatoes, lemon zest and handfuls of herbs tossed through olive oil and parmesan. It’s bright, fresh, and feels a bit like sunshine in a bowl.
There’s something nice about cooking this time of year - no pressure, just good produce and a bit of creativity. Tonight it’s raining hard outside, and I’m planning to make this pasta again for dinner with a glass of white wine and a quiet night in.
What I’m Wearing
This month I’ve been living in easy pieces - peasant skirts with floral tees, ballet flats, cardigans, and my favourite midi dresses. Nothing too structured, just clothes that feel good and work for long days in the garden or a quick coffee run.
I’ve always loved outfits that blur that line between put-together and effortless. Things I can throw on and still feel like myself in - soft fabrics, muted tones, that mix of pretty and practical. Spring dressing always feels a bit lighter, a bit freer.
Favourite Scent
My current go to is Jo Malone’s Orange Blossom. It’s one of those scents that instantly makes you feel pulled together - clean, floral, fresh without being too sweet. It smells like optimism to me.
It’s become my everyday perfume this season - light enough for the warmer weather but still with that polished, timeless feel. I think I’ll always associate it with this time of year.
What I’m Watching
I’ve been rewatching American Horror Story, as I always do around Halloween. It’s a little dark and dramatic, which somehow fits perfectly when it’s storming outside. It gives me that Halloween fix without needing pumpkins or spooky décor everywhere.
There’s something comforting about the familiarity of it - a bit eerie, a bit nostalgic, and just dramatic enough to make folding laundry or packing orders feel cinematic.
What I’m Listening To
Lately, my playlist has been a mix of Taylor Swift, Florence and the Machine, and classical pieces when I’m working or driving. Taylor for storytelling, Florence for energy, classical for calm. It’s the kind of blend that fits any mood - whether I’m in the studio, in the garden, or winding down at night.
Music has this way of making the simplest moments feel a little more special. The right song can shift a whole day.
Springtime Veggie Pasta
(serves 2–3)
Ingredients:
300g pasta (any shape you like)
1 zucchini, sliced into ribbons
1 cup cherry tomatoes, halved
1 cup asparagus, chopped
1 small red onion, finely sliced
2 cloves garlic, minced
Olive oil
Lemon zest and juice
A handful of fresh basil or parsley
Grated parmesan
Salt and pepper
Method:
Cook the pasta in salted water until al dente.
In a pan, heat olive oil and sauté the onion and garlic until soft.
Add zucchini, asparagus, and tomatoes. Cook until just tender.
Toss the vegetables through the pasta, add lemon zest and herbs, and finish with parmesan, salt, and pepper.
Simple, fresh, and full of spring flavour - the kind of meal that doesn’t need much more than a glass of wine and good company.
From the garden this week -
Halloween might not look the same here as it does overseas, but I think that’s what makes it special. Warm nights, garden parties, a storm rolling in the next day - all the things that make this season uniquely ours.
Until next week, from my garden to yours,
With love and wildflowers,
Kels x