A universal truth related to new parents is that if you turn up on their doorstep bearing food, you will be welcomed. They will usher you in to their home in a wave of gratitude and relief, allowing you to swap said food for baby cuddles. Sure, the food is a trojan horse for cradling a newborn and smelling their baby smell, but you will successfully trick the tired parents into thinking you’ve been ever so thoughtful.
A food box is a great gift. It has the obvious benefits of feeding frazzled parents, relieving them of meal planning and shopping for at least one meal. But it is also a gift full of care and nurturing, one that will be remembered long after the baby has tossed aside another teddy bear. Continue reading →
Breakfast isn’t often sophisticated. It can be satisfying, sure. Or hearty. Maybe even a treat. But sophisticated isn’t a word that gets used for breakfast regularly. It is, however, the correct term to describe this dish when presenting it to your mum this Sunday for Mother’s Day.
It’s a very simple recipe, but don’t let that fool you. This plate is full of texture and dances a fine line between savoury and sweet. With persian flavours and several surprising elements, it is both interesting and delicious to eat as well as beautiful to look at. Continue reading →
Lentils are the most easy going of the dried legumes stored in my pantry. They don’t require soaking, so I don’t have to intuit that I’d like to eat them the day before I crave them. And they’re quick to cook, only taking about 20 minutes compared to the long slow boil that others in the family prefer. Lentils are not fussy about what they’re paired with, happy bulking up a salad or providing a base for juicy meats. Thoroughly versatile ingredients like this are worth their space in my store cupboard.
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 on you to forget how much effort you had to put in to prepare them last year. Unlike broad beans, shelling chestnuts is a full-contact sport that carries risk of puncture wounds and burns. But if you manage to avail the sweet flesh of a chestnut from its burning shard of shell, you will be rewarded with the full earthy flavour of this nut.
The beauty of eating seasonally and locally is that the produce you’re presented with at the market tends to work well together. The rust-coloured pears, crisp dandelion leaves and mild, crumbly blue cheese that I picked up at the market were very content to be paired with the sweet chestnuts from the nut farm. It doesn’t take much effort to follow nature’s plans for your dinner table; just buy what looks good, prepare it simply and be rewarded with the flavours of the season. This salad is autumn fare, no doubt.
The autumn sun is casting beautiful golden light at the moment. It adds a warm glow to my street which is currently lined with bursts of crimson, saffron and the most vivid yellow as the trees prepare to cast off their leaves. With this lovely spectacle comes a chill in the air (to everyone who warned me that Kyneton gets cold, this is your chance to nod knowingly). But the fading sun still has some warmth in it, making it possible to sit outside, as long as your hands are wrapped around a mug of something hot. Continue reading →
When kitchens were built around large hearths and blackened pots bubbled while suspended over hot coals, pot roasting was a popular technique used to transform cheap cuts of meat into flavourful meals. Not much has changed. Sticking a chicken in a pot with some bacon, veggies and half a bottle of wine will result in a big flavoured, robust meal that will reward a decent appetite.
It’s the teamwork of the meat and the vegetables that I appreciate in a pot roast. They nestle together in the close quarters of a dutch oven, sharing cooking liquid, adding flavour and collaborating to produce a well-balanced offering. Continue reading →
Turning a head of cauliflower into a tray of roasted, golden, gently spiced florets happens often in my kitchen during the cooler months. I use the caramelised flavour and interesting texture as a base for warm salads, pastas, soups, or just for eating directly from the tray, preferably with a beer in hand.
A big, informal pie, one with an unfussy crust and a richly flavoured filling, is always a crowd pleaser. The crunch of a spoon breaking through pastry, a veil of steam briefly shrouding the pie before revealing a creamy centre is not only satisfying to watch, but also to hear. A spoonful of chicken and leeks topped with a jaunty piece of crust is a welcome addition to any buffet plate. Which the 14 people who snuggled into my kitchen on a crisp Autumn afternoon to share an Easter feast will attest to.
Preserving food at the end of Summer requires respect for tomorrow’s hunger. The effort of chopping up fruit, sterilising jars and dabbling in science to capture the sweetness of the season brings no immediate gratification. But when the chill of the evening air takes your breath away and the sun is keeping its distance, a twist of a lid to reveal a soft peach or sticky jam is heavenly.
This week I found myself with a tomato glut, ripe for my future cravings. Continue reading →
I’ve been keeping a hungry eye on one particular plant in the corner of our veggie patch. It shot up quickly, its deep purple stems thickening and extending into large, violet-edged leaves. Crinkly, delicate mauve flowers opened with a shock of yellow stamen protruding from their centre, promising the arrival of my favourite nightshade – eggplant. The bulbous beauties have indeed developed, but are not quite ready for the picking. So when I saw a basket of oddly shaped organic eggplants at the market, I was happy that other plants could feed my craving.