Embracing the Highs and Boldly Moving Forward

Reflections on Growth, Gratitude, and a Sweet Taste of Puglia

As I sit here at my kitchen bench, a steaming cup of tea by my side, the soft hum of the river just outside, I feel the need to pause and reflect. There’s something comforting about this quiet moment—like I’m sitting down with an old friend to catch up. So let’s chat, just you and me.

Last night, I attended a beautiful Supper Club hosted by Charlotte Ree (if you haven’t read her book Heartbake, you need to!) at the W Hotel in Brisbane. It was one of those evenings where creativity and connection filled the room, and Charlotte asked us all to sit with strangers and share our highs and lows of the past year. It was such a simple prompt, but it really made me pause.

Sitting in a space of gratitude, my high was easy to pinpoint—hosting my first retreat in Puglia. It was everything I had dreamed of and more. The connections, the food, the moments we shared... it filled me with so much joy. But then I had to think about my low, and for the first time in a long time, I struggled to find one. It was a strange, almost surreal feeling. I realized I’ve curated a lifestyle where everything feels like a high. It’s not to say there haven’t been challenges, but I’m so deeply aligned with what I’m doing right now that even the hard moments don’t feel like lows. It was an emotional realization that left me feeling incredibly grateful.

At the same time, I’ve been navigating the fear and excitement of making a big investment in my future with mentoring. I’m choosing to invest in myself because having someone in your corner to champion you, tell you hard truths, and be 100% invested in your growth is incredible. It’s one of those leaps that feels terrifying and exhilarating all at once. The kind of decision that has you wondering, "Am I really doing this?" but also knowing deep down it’s the right move. I think it’s easy to get comfortable with where you’re at, but growth happens outside of that comfort zone, and I’m ready for it.

So it’s here that I’m going to make my pledge for 2025. I don’t set resolutions—I set words that guide the theme of my year. 2025 will be my year of being uncomfortable. Saying this is terrifying, actually writing it into existence for over 2,000 of you to read. But as I always say, there is power in vulnerability. Growth doesn’t come from staying safe, and I’m committed to leaning into the discomfort, because that’s where the magic happens.

As I sit here, tea in hand, reflecting on the high of the retreat and the new challenges I’m embracing, I’m feeling truly grateful. Grateful for this moment, for the life I’ve curated, and for the exciting path ahead.

I’m raising my tea to you, wherever you are right now. Here’s to the highs, the lows (or lack thereof), and the courage to invest in ourselves, even when it feels scary.

xx Jacqui

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And before I go, a quick note for anyone interested in joining me in Italy next year!

My Savour the Slow 2025 retreats will be going on sale in just three weeks. If you're dreaming of a seven-day reset in the beautiful region of Puglia, I’d love for you to join us. Those on the waitlist get a special bonus: you’ll receive a discount and—best of all—first access to tickets before they’re available to the general public.

If you want to be in the know and snag your spot, I highly recommend getting on the waitlist. It’s going to be another magical year, and I’d love for you to experience it with me.

OCTOBER RECIPE

While spending time in the heart of Puglia, in the rustic kitchen of Masseria Potenti, I was inspired by Maria’s approach to using olive oil in desserts. Surrounded by the warmth and beauty of the Puglian landscape, I learned how olive oil creates this wonderfully rich and moist texture, adding depth to even the simplest cakes. It sparked an idea: to create a cake that weaves together this tradition with my love for pineapples, bringing a burst of tropical brightness to every bite. The result is a cake that’s as simple as it is satisfying, celebrating the natural, fresh flavors of Puglia and beyond.