Simple Provisions

Food does not need to be fancy to be celebrated

Introducing Sam from Le Pirate I found Sam’s blog, Le Pirate, when I was living in New York. She’d written a series of posts on NYC that read like my typical weekend. She’d visited my local cheese shop, stopped by a couple of my favourite neighbourhood cafes and eaten gelati at a place that would …

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Introducing Louisa from Shuki and Louisa Louisa is one half of Shuki and Louisa, a producer of Middle Eastern specialties, based in Melbourne, Australia. We met on a cold morning at the Woodend Farmers Market when we recognised each other from our blogs, and realised we were both having babies around the same time. Once a …

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All year I set aside jars that we’ve emptied of their jams, olives, relishes or whatever and store them away for preserving and pickling season. By December I have more empty jars in my pantry than full, which is excellent as it means I have a stash ready to fill with Christmas presents. This year …

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Medjool dates have become a regular in my fridge lately. These middle eastern fruits boast soft, sticky flesh and a flavour that is a sweet mix of honey and caramel. They’re lovely as a snack by themselves, but are just as comfortable adding a rich sweetness to other dishes. I’ve been including them in my …

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Side dishes can make a good meal great. They are the supporting actors to a well-prepared  piece of meat, which, if performing well, can hog the spotlight. But paying attention to what best supports the star can turn a meal from B-grade to award winning. It’s that time of year when side dishes become more …

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Having a packet or two of fancy, dried pasta in the pantry is a lovely way to make an old favourite sauce more interesting. If I’m in an Italian deli or a good market and come across some interesting dried pasta shapes, I’ll pick a couple I haven’t tried before and store them away, ready …

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It’s picnic weather, and in Melbourne we kick off the season with horse racing. On Tuesday, Melbournians get a day off work to sip champagne, wear their glad rags, tuck a form guide under their arm and put their annual bet on the Melbourne Cup. For those of us not at the racecourse, BBQs will …

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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 …

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Cooking is naturally a tactile experience, where hands and fingers get busy touching, transforming, testing and arranging. There’s a lot of chopping and stirring, squeezing and shaking, but it’s quite rare that massaging is involved. Perhaps when you’re marinating meat you’ll give it a good rub to evenly distribute the marinade. And you could argue …

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Curly parsley, the 70s food garnish of choice, has perennially been left on my plate uneaten. Pub meals were the main culprit, employing a tuft of green in an attempt to counter balance the deliciously greasy fare served out of their deep fryers and grills. But curly parsley doesn’t have to be the unflattering herb …

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