I’m ever so grateful to the previous owners of our house, because they planted a gorgeous crop of vegetables before they left. The weather this year must be on the side of the lazy vegetable gardener because without too much effort, these vegetables have thrived. Happy, fat worms are going about their business in the …
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. …
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 …
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 …
Introducing Zoe from Rub a Dub Dub Zoe is a food blogger, nutritional medicine student and self-taught food photographer and stylist based in Canberra, Australia. Her photos are always bathed in the most beautiful light, which is how her blog first caught my eye. Zoe’s recipes inspire a more healthful approach to cooking, and her nutritional …
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 …
A meal that keeps on giving is worth a little extra effort. This asian-inspired salad feeds 4-6 people, but it generously extends itself to provide leftover poached chicken for another meal or two, a few containers of chicken stock to pack into the freezer and some pickled carrots to adorn tomorrow’s sandwiches. It’s also very …
It’s the depths of winter in Kyneton and I’m struggling. Winter seems awfully long this year, which is perhaps a result of me having two summers in a row preceding it, or that I’ve moved to a part of the world that inherits its weather from a small, cold, cloud-loving mountain. My Instagram and Pinterest …
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 – …
The Italians and Spaniards are fond of serving sweet and softly salty ham with fruit. And for that, we can thank them, for this combination can instantly transport you to the shores of the Mediterranean where life is slow and the light is golden. This recipe is one of the first I ever memorised, and …
Simple Provisions 