Simple Provisions

Food does not need to be fancy to be celebrated

If radishes were in a beauty pageant, they’d nail the looks category. They’re truly beautiful vegetables with their vibrant, hot pink skin, china-doll white flesh and ruffly green leaves. But when it comes to the talent portion of the evening, the judges may shift uncomfortably in their seats as Miss Radish struggles to prove her versatility. …

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Dark, glossy greens are good for you. I think they’re even better when served with a generous portion of carbs and a heavy-handed dose of cheese. My new house has a vegetable garden thoughtfully planted out by the previous owners. We have rows of kale, silverbeet and rainbow chard and this gorgeous greenery is making its …

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Sometimes, even though it’s winter, a salad is all that will do. Roasted vegetables are great, and sautéed greens have their place, but something fresh, crisp and green should not be banished from plates for months on end. The challenge is lettuce, which bolted in veggie gardens at the end of summer, as is its wont. …

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Earlier in the week I made pomegranate roasted carrots, and they were delicious. After preparing the carrots I had a bunch of feathery carrot tops fanning across my bench. Heidi from Apples Under My Bed mentioned that she keeps carrot tops to make pistou or pesto when we looked in her fridge, and I was inspired to …

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It’s jaffle season. The time of year when two pieces of bread and a jaffle iron can not only feed a hungry stomach, but can warm the heart (and burn the tongue). The best tasting jaffles are the ones made in a cast-iron jaffle mould that is shoved into a campfire using the long handles. Beanies …

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Recently I got back into my winter routine of roasting up a big batch of hearty veggies on the weekend, ready to use in meals throughout the week. Writing a food blog means that at least once a week I’m cooking something new and interesting, but most of the time, especially with a baby in the house, …

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