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It feels good to BKIND. That's why we're weaving in kind all over the place. We’re doing this for our products, the planet, the community, and the people in them. After all, kindness isn't something you should half arse, you have to whole arse it. So pull on a pair of Bonds and feel comfy knowing you're supporting a brand with its heart - and its stitching - in the right place.

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By The Bonds Team

Feeling peckish? We've partnered with Kate Berry from Lunch Lady blog to bring you the tastiest seasonal recipes perfect for the whole family. Best of all they're no-fuss, so you can get the kids involved in the cooking!

Check out our first recipe with Kate below and stay tuned for a new one each month... we're getting hungry just thinking about it!



Autumn is the time for apples, cups of tea and getting cosy.

On the way home from school, during the early months of autumn, the girls and I stop and fill our baskets with apples from the wild apple trees dotted along our road. We bake with them, preserve them and eat them straight from the tree. I am pretty sure free apples taste 10% better.

Autumn is also the time when the days just slip away from you. This is why this cake is so great, it’s super quick to prepare and in no time you’re in front of the fire, sipping a cuppa and devouring it with tonnes of cream.

It is also really easy to double the quantities. You can make one for now and save one for later. I love the idea of creating a stockpile of baked goods in the freezer, but they never seem to stick around long enough for the stockpile to build. I seem to have the same problem trying to build my wine cellar.

What You Need


1 1/2 cups self-raising flour

2/3 cup raw sugar

1 egg

125g butter, melted

2 granny smith apples, cored, peeled, quartered & cut into thick slices

1 teaspoon of cinnamon

1 teaspoon of vanilla

What You Need to Do

1. Preheat the oven to 190˚C.

2. Line a springform tin with baking paper, or grease and flour (baking paper is easier and makes it look pretty).


3. Pop all your ingredients in to a bowl and mix together thoroughly.


4. Pour your cake batter in to your tin, it will look chunky, but that’s cool.

5. Place in the oven and bake for 40 – 45 minutes.

6. Once baked, sprinkle with some icing sugar and cinnamon.

7. Enjoy warm with cream and a cuppa. Try and save some for the kids.



My name is Kate and I live in country Victoria with my two girls, Maya and Pepper, my partner, Ro and his two daughters, who live with us half the week. We try and live as simply as possible, but always to the fullest!

LL Photos-3

When my big kid was 9 she was bullied at school for the lunches I made her. They weren’t anything crazy or weird, just simple and homemade. I asked her if she would prefer me to make lunches like the other kids at school, she said no. She loved her lunches and thought they were the ones missing out.

So we started our blog, Lunch Lady, to share our experiences and the food we love making together. And now we are here with BONDS sharing our seasonal favourites each month.

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