12 Years of I Love Linen at The Bower in Byron Bay

Posted: 01 July 2024

Take a glimpse into the magical celebration of I Love Linen’s 12th anniversary at The Bower in Byron Bay

Join us as we take you inside the enchanting celebration of I Love Linen’s 12th anniversary at The Bower in Byron Bay. It was a day filled with joy, laughter, and heartfelt gratitude as we looked back on our journey and the incredible community that has supported us along the way.


Grilled zucchini with whipped native pink pepperberry goats cheese, mint & herb sauce

Ingredients - Serves 6 as a side

3-4 zucchinis sliced lengthways into 2cm thick slices

150g pkt pink pepperberry goats cheese

2 tablespoon extra virgin olive oil

1 tsp sea salt

½ tsp ground black pepper

1 lemon

1 cup  cup fresh mint leaves

1 cup microgreens (optional)

Herb sauce - Makes 200mL

½ cup extra virgin olive oil

2 cups fresh herbs (coriander, mint, parsley)

2 tbsp red wine vinegar

1 clove garlic

1 small red chilli (optional)

1 tsp salt

½ tsp pepper


  • Place the zucchini slices on a tray and brush with 1 tbsp of olive oil. Season with salt and pepper. Grill the zucchini in a pan or on a BBQ grill for about 3 minutes on each side until softened and caramelised. While the zucchini is grilling, cut the lemon in half and place the cut side down until deeply caramelised. Set the zucchini and lemon aside until required.
  • For the herb sauce, place all the ingredients into a small food processor and blend until combined. Place in a jar and store in the fridge for up to 1 week.
  • Place the goat's cheese in a bowl or in a food processor, squeeze in the caramelised lemon juice, and add 1 tbsp of olive oil. Stir vigorously or whiz until combined. Spread this on your serving bowl or platter. Place the zucchini slices on top along with the mint leaves, dollops of herb sauce, and top with microgreens and a small drizzle of olive oil.

The Hearth Flow:

When selecting zucchini, smaller is better, as larger zucchini are more watery and have less taste. They are particularly high in vitamins A and B and potassium.

I came across the Meredith Dairy pink pepperberry goat's cheese just before the celebration event and couldn’t go past the spicy, aromatic kick to the zesty flavour. You can certainly swap out this goat's cheese with regular goat's cheese, marinated goat's cheese, or even labneh.

The herb sauce is a staple, and I make a fresh batch every week. It’s so versatile and can be enjoyed with eggs, on top of roast vegetables and slow-cooked meats. It’s also a fantastic way to use up tired herbs so they don’t end up in the bin.

Inside The Hearth, we prioritise eating seasonally, resourcefulness, and a use-it-all approach. All of the recipes inside the space include what I call The Flow—tricks and tips on selecting the ingredients, how to be resourceful, maximise the recipe ingredients, and lower food waste, e.g., alternatives for the recipe ingredients and how to use the leftovers creatively.

Q+A with Mikka Rae | A Nourished Woman

Q: What was your journey that led to you creating your beautiful business?

A: Before the work I’m doing now, I had a tableware styling and hire company for just over five years, and alongside growing that business, I had three small children. I wasn’t taking care of myself in the ways I needed to and, unsurprisingly, ended up experiencing chronic burnout. When Covid happened, the wedding and events industry came to a halt, and although scary in some ways, it forced me to stop, rest, and reevaluate the path I was on. I sold my business and ever since then, I have been devoted to supporting other women to move on from hustle culture, rehabilitate from burnout, live and work in ways that are aligned with their values and the season of life they’re in, understand themselves more, take exquisite care of themselves, prioritise pleasure, and reclaim what it means for them to be A Nourished Woman so they can not just survive but THRIVE. When women are nourished, they nourish the world.

Q: Your work emphasises the connection between seasonal nourishment and personal and business wellness. How do you incorporate the concept of seasonality into your coaching and mentorship?

A:Just as eating seasonally is so much better for our health, so is aligning personal and business values and strategies with our natural rhythms and the rhythms of the year. When we recognise and understand the unique energy and opportunities each season of life offers, we can tailor how we show up in our lives and our work, fostering more harmonious, nourishing, and sustainable development. A simple example of this in business could be that spring can be a time for renewal and setting fresh goals, summer for intensive growth and expansion, autumn for reflection and harvesting the fruits of efforts, and winter for rest and strategic planning. Some examples of this in life could be that you sync how you work or how you exercise with your cycle, or perhaps you’re in a season of deep motherhood and you schedule in 1-2 hours each week just for yourself, to do something that is pleasurable to you and fills your cup. A seasonal approach not only resonates with our innate biological and psychological cycles but also promotes a more balanced and holistic path to being well and our definition of success.

Q: Can you share a highlight from mentoring a founder to navigate their business or personal life?

A: My work is shifting away from only supporting founders to supporting women in all seasons of life, but I’d love to share a story from one of my past founder clients.

By societal standards, she had an incredibly successful business that included quite a bit of travel, but it came at the cost of her health and time with her family. Over the six months of working together, we were able to create a more sustainable business model. This included identifying her ideal clients, simplifying her service offerings, adjusting her pricing, and implementing a small brand refresh that aligned with the direction she wanted to go in. We also created more structure in her business systems with automations to support her so she didn’t have to always be on. We worked on syncing her work with her cycle, natural rhythm, and energy, and scheduled time for her to do things that nourished her. The ripple effect was truly phenomenal. She is now able to spend more time with her family, her health has dramatically improved, she can take her family when she travels, she is earning more, working less, and living more, which has gifted her the ability to pursue other creative pursuits.

Q: You have created a program, The Hearth, for all women to enjoy. Could you explain this program a little more and how our community can join?

A: The Hearth is a digital membership that supports women to be well-fed, fosters community, skill-building, and deep nourishment through food, education, and connection. It is a space that is warm, personal, and unpretentious—a space for you to reignite your love and connection to cooking and nourishing your body, a space that acknowledges how and what we feed ourselves and our loved ones makes a difference to our health and the health of our planet.

Inside The Hearth, I share recipes made using simple, real food, highlighting the best seasonal produce. Each month, we come together for a special live online cookalong where we connect and cook together. I also share kitchen wisdom, tips, tricks, hacks, PDF resources, and exclusive audio and blog posts.

You can read more about our nourishing space and join via this link.

Q: We believe that if you sleep well, you live well. What does your sleep wind-down routine look like?

A: Amen to this—sleep is incredibly important for our health and wellbeing. My children are a little older now, but I do remember the season of life where this was a bit trickier to come by, so I am loving the season we are in now. Once the kids are down for the night, my wind down routine starts with a cup of night-time tea with my husband. It’s a chance for us to connect (uninterrupted) and chat about our days. I then move into some light mobility stretching and read in bed under a red light until about 9pm.

What would you like to say to your customers to wrap up the last 12 years of business?

Lauren Roe - Founder of I Love Linen

THANK YOU SO VERY MUCH! Honestly, when I meet someone who knows our brand I am always so excited and a bit shy, it feels so strange but I guess we’ve been around long enough now. I want to thank our loyal customers for supporting us as an independent business. Sometimes I think people think we’re a giant company but we’re a family-owned business, independently run and by choosing to shop with us you’re making a direct impact on a group of individuals who come to work every day to make a difference in your home.