We invited guests to an exclusive dinner party hosted by cook and food stylist, Sian Redgrave, at Joints in Byron Bay. The intimate setting created an event to remember with a special musical performance from Brisbane artist Elle Músa.

Guests of the SABA x Joints event are close friends of Elle and were wearing pieces from our SS21 collection, which complimented the airy space of Joints in Byron. The space features a beautiful kitchen, where Sian prepared her menu, and is located right next to the open entertainment space, where guests nibbled on summer inspired appetizers, like the Tomato, Strawberry and Burratta Salad and sipped on Limoncello Spritzs.

Elle wears the S/B/ Lila Linen Top & Maxi Skirt & Sian wears the Isadora Blazer.

Cook and food stylist, Sian Redgrave, grew up watching her mother and aunt in the kitchen. A creative at heart, it was only fitting that Sian would follow in her family’s footsteps and she now uses cooking as a form of artistic expression. Excited by Sian’s work, we invited her to host our exclusive dinner party at Joints in Byron Bay. We asked Sian what she has planned for Summer and her go-to drink and dishes to create for the season.

Favourite festive drink?

Gin, tonic, grapefruit and rosemary. Don't knock it until you try it.

Do you have a go-to dish when cooking for friends and family?

Spaghetti Vongole is my sure-fire way to impress people with very little effort. 30 minutes to prepare and impressive served in an Italian ceramic bowl. No fuss, all pleasure.

Do you have a go-to dish when cooking for friends and family?

For instant astral travel to the south coast of Italy, Spaghetti Vongole is the ticket. Italian’s prepare this dish in two ways: Rosso (with tomato) or Bianco (without). The combination of the sweet cherry tomatoes, the salty vongole, and the dry white wine is hard to beat! The trick to perfecting this dish is to finish cooking the pasta in the juices from the vongole, so be sure to add it to the sauce when it is still Molto Aldente!


  1. 1kg vongole, scrubbed

  2. 400g dried spaghetti

  3. 1 bunch parsley, finely chopped

  4. 2 tablespoon olive oil

  5. 4 cloves garlic, finely chopped

  6. 250g cherry tomatoes, cut into halves


  1. Bring a large pot of salted water to the boil. Meanwhile heat a large fry pan (that has a lid) over a medium heat and add the olive oil. Add the garlic, chilli and lemon zest, gently sautéing until everything is fragrant and golden. Add the tomatoes and continue to cook for 5 minutes or so, until they have broken down and begun to form a sauce. Add the pasta to the boiling water.

  2. When the pasta has around 6 minutes left to cook, add the vongole and the wine. Give everything a good toss and then pop the lid on. Continue to shake the pan occasionally. Open the lid after 3-4 minutes, checking that the vongole have opened their shells. At this point add the pasta, which should still be very al dente. Toss with the vongole and continue to cook, stirring vigorously to amalgamate the sauce with the pasta. Now add the chopped parsley, a little extra olive oil, lots of cracked pepper and salt. Serve immediately.