Come Stir the Pot With Us
Love food? Got a soft spot for sunshine, smoky skies, and the stories wrapped around a plate of something warm? You’re in the right spot. We’re always on the lookout for fresh voices, curious cooks, backyard growers, and recipe writers who want to share what’s cooking in their corner of the world.
If your fingers smell like garlic more than ink, if your camera roll’s full of food and your drafts folder is bursting with ingredient lists, we want to hear from you.
Whether your meals change with the seasons or you just made something too tasty not to write about, we’d love your ideas. Pull up a chair, grab a cuppa, and send your stories our way.
What We’re All About
At olivesandfeta.blog, food isn’t just food. It’s memory, mood, garden, weather, family, stubborn herbs refusing to grow, and stubborn recipes that surprise you. We're based in Brisbane, so our food is shaped by summer heat, wild storms, and grocery hauls from local growers.
We write about more than just how to make a dish. We share what brought that dish to life like what was in the backyard, how the air smelled, who was standing next to us while the onions were frying.
If you’re someone who cooks not just to eat, but to feel, to slow down, to tell a story, then you’ll feel right at home here.
Who Can Write For Us?
Anyone. If you cook, eat, grow, shop, experiment, style, or simply think about food a lot, you’re welcome to pitch. You don’t need to be a professional chef. You don’t even need to own a fancy camera or speak in perfect prose.
We care about honest voices, real experiences, and recipes that mean something to you.
Here’s who we often hear from:
- Home cooks with a knack for mixing cultures in their meals
- Gardeners who love writing about what’s in season
- Food stylists or photographers wanting to show off their plates
- People who’ve cooked through storms, heatwaves, or holidays with half a pantry
- Writers who connect food with emotion, memory, or place
What We're Looking For
We’re open to:
- Original recipes — from rustic mains to quirky side dishes, midnight snacks to breakfast bowls
- Seasonal food stories — tales from hot summers, wet winters, backyard fails, harvest wins
- How-to guides — like preserving herbs before a storm or prepping a feast for a beach picnic
- Ingredient love letters — maybe your entire week revolves around citrus or you just grew your first tomato
- Slow living pieces — stories about simple pleasures and letting food match the pace of the day
- Cultural food reflections — tell us how heritage, migration, or memory weaves into what you cook
- Cooking through the chaos — think bushfires, floods, family reunions, broken fridges, or long-distance dinners
We especially love writing that feels like a chat, not a lecture.
What Makes a Great Submission?
Good writing helps, but heart comes first. Here’s what we look for:
- A strong voice — tell your story like you’re talking to a friend
- Recipes that work — give clear steps, include measurements, and test them at least once
- Seasonal relevance — if your dish makes sense in the current Aussie season, we’re extra keen
- Vivid descriptions — not just what the food is, but why it matters to you
- A sense of place — let readers feel where the dish came from
Word count? Anywhere from 500 to 1200 words per post works best. But we’re flexible. If the story’s juicy, we’ll make room.
What We Don’t Accept
We stay away from:
- AI-generated content (we can spot it from a mile away)
- Reposted material that’s already appeared somewhere else
- Diet fads without food love
- Product reviews or salesy content
- Cold listicles with no heart
We love food, not spam.
Photo Tips
Photos aren’t required but they sure help. If you’re snapping your dish, don’t stress about fancy lighting. Natural light, clear shots, no heavy filters. Real food, real plate, real life.
If you’re a food photographer or stylist with a strong portfolio, even better. Just make sure you send your own work and keep it original.
Include:
- 2–5 horizontal images
- Optional process photos
- Use .jpg or .png format
How To Pitch
Have an idea but not sure if it fits? Shoot us a message before you start writing. Here’s what to send:
- A short description of your article idea
- A few lines about yourself and where you’re writing from
- One or two samples of your writing (links or text)
Send your pitch to contact@olivesandfeta.blog
Subject line: Write For Us – [Your Topic Idea]
We’ll read every pitch. If we like what we see, you’ll hear back within two weeks. Sometimes sooner.
What Happens If You’re Accepted?
Once your pitch gets the green light, you’ll:
- Send us your full piece (Google Doc preferred)
- Submit recipe in standard format: ingredients, steps, servings
- Include photos if available
- Share a short author bio (3–5 lines) plus links to socials or website
Our team might lightly edit your post for clarity or flow. We’ll always stay true to your voice. You’ll get final approval before anything goes live.
Your work will be credited fully. We’ll include your name, bio, links and if you like, a portrait.
Can You Get Paid?
We’re working toward paying all writers, but right now contributions are unpaid. We’re a small passion project growing with love, time, and hopefully enough backyard basil.
That said, we promote every contributor hard. You’ll be featured across our social channels (Pinterest, Instagram, Twitter), and your work will stay up with full credit. Many of our writers gain new readers and projects through the exposure.
If you’re after a community and platform more than a paycheck, you’ll find a good home here.
Let’s Cook Something Beautiful
We built olivesandfeta.blog to feel like someone’s kitchen, a little messy, full of flavor, rich in stories. If you’ve got something bubbling in yours, we’d love to hear about it.
Writing for us means joining a growing family of people who find joy in cracked tomatoes, Sunday slow cooking, late-night rice dishes, or perfecting grandma’s olive oil cake.
We believe food writing doesn’t need fluff. Just passion, purpose and a pinch of personality.
So get those fingers typing, send us your stories, your recipes, your reasons why the world needs one more lentil salad.
Got Questions?
No question is silly. Want to know if a topic fits? Need help formatting your recipe? Curious about photo specs? Reach out any time.
Catch us on:
📌 Pinterest – Olives and Feta
📷 Instagram – @olivesandfeta
🐦 Twitter – @olivesandfeta
We Can’t Wait
Each person who shares something on our blog adds to the bigger picture of what food can be. Loud, quiet, simple, bold, slow, seasonal, spicy, sweet.
You don’t need to have it all figured out. You just need to start.
We’re listening.