There is definitely a place for desserts that you’ve spent hours stirring, whipping, folding, baking and icing. But a simple dessert, one that is conjured up from the pantry with unexpected ingredients, oozes effortless cool. It’s all like “Oh this old thing? I just whipped it up. Prepare to have your mind blown.” As a kid …
As a teenager I worked in an ice cream shop and I made a lot of waffle cones. A lot. I wore a turquoise visor, white cotton gloves and rolled hot, sweet waffles around a metal mould to make cone, after cone, after cone. But I never made ice cream, and I haven’t since, because …
My oven and I are getting to know each other. We’re in the early stages of a potentially long-term relationship, and, to be honest, it’s not going so well. I tried to ignore the fact that this new oven is a third of the size of my old one. Size isn’t everything, right? And its …
Last year my Aunty handed down a bag of my Grandma’s old cookbooks to me. The collection is an assortment of Women’s Weekly books from the 60s and 70s, cookbooks you get when you buy an appliance, handwritten recipes and clippings from the paper as well as a few very old, well-worn cookery books. “Home Cookery for Australia” …
Maternity leave from the blog is almost over! This is the last Guest Post, which means I’ll be back in the kitchen imminently, and I’m looking forward to it. But before I do, Jonny and Ali, my friends and sometime bloggers at Honest Kitchen, have created a couple of gorgeous recipes with the last of the …
Happy New Year! I had this post almost ready to go last week, dutifully planning to write it up on Monday and post it four days before my due date. But that plan got scuttled when our beautiful baby girl, Nell Frances, decided to come to the party early. We’ve spent the last week in …
If you’re going to use a bit of bling in your cooking, Christmas is the time to do it. Last year I experimented with silver sugared balls, cherries and white chocolate. This year, I got my hands on gold edible glitter, which is so fun it runs the risk of adorning all dishes coming out …
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 …
Dear Byron Bay, Thanks so much for having us while we take this pregnant pause, enjoying a grown-up holiday for two before we become three. The cloudless skies, sparkling ocean and gentle warm breezes have been much appreciated. Do you get all guests up at 5.30am with your early sunrise? We don’t mind. The morning …
The kitchen is a place of transformation. We labour to peel, chop, bake, boil, fry and combine ingredients to convert them into new states of delicious being. Often, it can be quite an involved process, taking hours to turn the flesh of an animal into succulent fall-off-the-bone meat or days to preserve the summer harvest …
Simple Provisions 