${ hoverItem.details }
Kylee Newton is the creative force behind The Modern Preserver, blending her diverse background amongst art, fashion, and floristry into a career of preserving, cooking and more. From chutney experiments in London to writing celebrated cookbooks, her work champions seasonality, sustainability, and the simple joy of making something by hand.
We recently collaborated with Kylee to bring our Bonberry scent to life through a limited-edition Bonberry jam, and hope you enjoy our conversation with her below.
It sounds like a lot but anything creative, I seem to be able to weave out a career in. My time in London saw me DJ - where I had a residency for three years down in Hoxton square every Friday night. I've worked helping my talented friend Kate Ruth with her amazing work styling fashion for commercials and TV series. For nine and a half years I worked for photographer, artist, and Turner Prize winner Wolfgang Tillmans as his primary analogue photograph printer. And yes, I've dabbled in floristry with the brilliant Melissa Richardson (who used to own a modelling agency that first signed Kate Moss) during her new career in floristry at Jam Jar Flowers. I guess I can't sit still for long and see my artistry in a number of multi-media forms, so in reflection my Elam Fine Art degree at Auckland University didn't really go to waste.
It started in London with making an adapted Tomato & Apple Chutney from the Edmonds Cookery Book. I had been making it for Christmas presents when I was strapped for cash, and every receiver seemed to love the sentiment that I had made them something by hand.
I started out making preserves that were true to my upbringing, so the tamarillo and feijoa were incorporated into my repertoire - Aotearoa was the founding inspiration in my preserving venture. But London soon took over my palate and opened up my world to a cosmopolitan exploration. I would say the 5am visits to the Convent Garden produce market in East London became my new creative outlet for the diversity I embraced.
Preserving is an age-old technique, I wanted to bring it into contemporary discourse, and give it more of an edge than the classic ‘Cottage Industry’ that it usually pertains to. And I think it’s worked, these days you barely pick up a cookery book that doesn’t have some type of preserving in it.
In terms of my approach, I tend to use less sugar than old school recipes, to allow the produce to shine, and I like to create flavour combinations, usually classic matching profile notes, as I don’t think you should try and be too clever - some fusions people do are just novelty, my objective is to always make something yummy.
It’s great to be back in New Zealand where I feel we are more aligned to seasonal fruit and vegetables, in the UK you could get anything at any time of the year, flown in from various countries around the world. Nature’s seasonal produce is a constant inspiration, and preserving, I feel, is at the heart of this sustainable message.
This was such a beautiful collaboration for me because I got to react to a scent, rather than produce or seasonality. The scent notes were all about ripened berries and woody tones, sweet lychee and floral accents.
So I created a low sugar, soft set jam using Boysenberries for the hedgerow warmth and spice, and strawberries to soften those woody tannins. Lychee was added for its sweet floral accents, and a subtle touch of Rose water to finish on your palate giving you crushed geranium leaves. I believe it is the Bonberry scent as a jam.
I started with nothing really. A large low rising pot with a wide rim is a good start, but you don’t have to have a whole lot of specialised equipment to get you going - mostly just patience being the best ingredient as some things need time to ferment or age before they can be eaten. I’m not very patient, so if I can grasp the methods then I think anyone can. I would start with a chutney, old produce can be used and it’s more reducing it down to get a result - whereas jam is more scientific, and to get a desired set harder to achieve with less sugar, there’s a beautiful chemical reaction that happens when heat meets pectin meets acid.
Jams with a Twist is what it says on the cover. It was fun to write in conjunction with and a part of the UK’s National Trust collection of recipe books. They wanted a book that was a little more adventurous, it seems I was the perfect candidate, so there’s fun chapters from foraging for fruit to my childhood memories of going to Cobb’n’Co with Traffic Light and Two-Tone jams.
I have to say that Diana Henry and all her cookbooks have been an inspiration to me. Predominantly because of the photographs of all her recipes, and the variety of them. I loved the look of her books so much I made sure that her photographer, Laura Edwards, worked with me on my 2nd publication The Modern Preserver's Kitchen - Laura's relationship with composition and light is magical. To be honest I'm not just interested in preserving but all types of cooking and cuisine, I'm focusing more on recipe development and content creation these days, keeping up with the kids making reels and expressing myself with my cooking. I love being given a project, ingredient or concept, and immersing myself in what I can create within its confines. I once did a pop-up dining experience in London where the task was to make a dinner in response to a film - it's projects like this that excite me, and all our cookery books help me to feed into that creativity.
What’s in season that’s inspiring you? It’s a change in season for jams, so it’s always a little tricky. We have come out of Summer where the most production in jamming is viable with stone fruits and fresh berries. Coming into winter we start looking at the citrus season, apples and pears, marmalades start to bubble away in the kitchen and become centre stage in production.
I feel incredibly lucky to be asked to collaborate with amazing people, but I’m also particular about who I want to work with. I won’t say I like something on my social media unless I really believe it’s worth championing. I do seem to surround myself with amazing, kind, talented people somehow. Roses was one of those special, special experiences in my life when I was in a lull. My confidence and creativity had dropped and they gifted me time, patience, and the expression to be myself, without fear or judgement. There is such a wonderful food and art community here in Aotearoa, I couldn’t be more fortunate to have been let back in after being away in the UK for so long.
Diptyque Figuier - every time I smell this I’m transported to a time and place in my life
Morning coffee - nothing like the first of the day
Too many - and whatever part of the world it originates
Kitchen - where I feel I’m at my best
Parakeets & Pearls - maybe inspiration for the next flavour jam?
Thank you Kylee for bringing to life the scent of Bonberry, creating an irresistible and completely delicious Jam! We've loved learning about your full life already lived, leaving us excited for all that is to come.
See more of her work on The Modern Preserver Instagram and make sure to pick up one of her stunning cookbooks!
The imagery in this piece was captured by our friend Ruby Hamilton, see more of her work below.
SHOP HERE Limited Edition Bonberry Jam $16–
A digital media platform where sharp editorial meets cultural commentary with the tagline "for intelligence and whimsy,". Ensemble has carved out a distinct voice, offering thoughtful recommendations, expert beauty and wellness guidance, and a discerning eye on street style from festivals to events.
We caught up to hear about Megan's journey, the art of design and functionality in coffee, and what’s brewing next for Acme Cups.
Introducing Sarah and Jordan, the visionary founders behind the notable hospitality trio on Hinemoa Street in the heart of Birkenhead Point, Auckland.
