Two meals

Cooking with Saskia in Flinders - roasted fennel, roasted pumpkin with onions, rosemary and garlic cloves, and steamed aspragus with avocado and lemon. Some earthiness and some freshness for the transition into Summer.


One of those, I don't feel like cooking on my own for just myself, so I will make the fastest fresh meal possible, dinners. Garlic and green beans fried gently in olive oil, then mushrooms added, then loads of chopped parsley and chives, quinoa, salt, pepper and the juice of a whole lemon. Goodness.

anarchist organic

Inspired by the Foodmaiden I've started fetching a $10 vegie box from the food co-op at Jura Anarchist Bookshop. So close to home, and marks a big shift in my cooking habits - needing to use what's there rather than trooping out to buy what i feel like. This first box smelt sweet as the springshine...

FLAT PEACHES or donut peaches are my most favoured fruit right now. Never seen them in Melbourne. originally from China in the 1800s. they look so comical but tastes amazing.

gojiberrieberandie

james and liv invited me to make drinks for the launch of their much awaited EVERGREEN publication issue 001 so we decided to make this delicious mixture of goji berry infused brandy infused for 2 weeks with one split vanilla pod and a little sugar syrup to round it out.

heartening thrilling detoxifying

i think people liked it

!

lentils & thistles

Bracing for the winter months and vowing to try out more new cook-ups, but Sunday dinner was a happy, whoever was in the fridge affair...

* puy lentils slow cooked with carrot, zucchini, lots of good dried oregano, mint & topped with Dodoni feta and olives

** baked pumpkin and cauliflower (my new favourite thing, baked cauliflower)

*** thistle greens gleaned on an excursion to the ever interesting Rockdale (prime op-shopping, burek and continental vegetables). Greens boiled and dressed with oil, lemon, garlic, s&p thanks to combined tips from Spiros & the grocer. Quite silky ~ delicious!

**** radish & cucumber for some crunch, dressed with oil, lemon, sherry vinegar & the last shakes of dulse.

Some food we've been eating lately. 

Frittata -

several eggs, grated carrot, grated red cabbage, grated zucchini, parsley, turmeric, chilli, pepper, salt, cumin mix

Cold Soba Noodles + Fennel salad

dressing: almond paste, soy, mirin, ginger, garlic, sesame oil, a little bit of boiling water, 

sesame seeds, spring onions

Pizza - 

with polenta base, goats cheese, tomato, rocket, olives, vegetarian hot salami, basil

Leek and Potato soup!