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 …
My cousin set me the challenge of coming up with recipes for produce that she’s planting in veggie gardens right now. She’s the genius behind The Sage Garden, a company that encourages and teaches kids and their families to grow their own organic produce. Now that autumn leaves are dropping and mornings are getting frosty, the winter …
Our local farmers’ market rotates through four towns in the Macedon region. Two locations are handy to home, one is farther but in such a pretty location that it makes the trip worth it, and the other is just that bit too far to justify ploughing the freeway for. Which leaves one weekend per month …
Roasting chestnuts wasn’t as fun as I thought it would be when I stopped at the farm gate on a beautiful stretch of gumtree-lined road to pick up a bag for $3. Like broad beans, chestnuts herald a new season and only hang around for a short time. This is key, as they both rely …
A toasted ham and cheese sandwich is warm comfort. I’ve talked about the power of toast before, and this combination is a classic that most people can place in their food history. After-school snacks, late-night munchies, cold nights with hot soup, lazy brunches – it’s a flexible meal. This twist on it takes the …
If you have an egg, you have a meal. Eggs are wonderfully flexible and will happily lend themselves to an otherwise boring dish to make it a tasty feed. A scrapped together mess of lentils and leftover veggies becomes a treat with a fried egg on top. And yesterday’s rice gets a second life when …
Since humans worked out how to use grains around 10,000 years ago we’ve been making unleavened bread. It’s been a staple in many cultures, harking back to the birth of modern civilisation in the Fertile Crescent. You could say we’ve collectively had a decent amount of practice making flatbread, so I’m not sure why I …
Uprooting oneself and moving to the other side of the world is a delicate business. Like repotting a plant, it’s relatively easy to pull up a life by its stem and place it elsewhere. But it takes time, attention, the right conditions and a welcoming environment for a life to thrive in its new location. …
The furnace that powers the NYC summer is burning at full capacity this week. That, combined with the fact that my apartment is in various stages of disarray in preparation for the international move, has meant that cooking has been nonexistent. I’ve also been thoroughly enjoying goodbye dinners at some of my favourite restaurants (Momofuku, …
Next week is my last week in New York City. I’m in the process of packing up my little apartment and sending everything home to Australia where I will join it in September after travelling down the West Coast of America (ROAD TRIP! Sightseeing suggestions welcome…). New York is a city that changes you. It …
