Simple Provisions

Food does not need to be fancy to be celebrated

A change of season heralds a change of breakfast in my kitchen. I’m no longer getting up in the dark, scurrying around before 7am in the half light, trying to keep warm with a large bowl of porridge. Instead the sun is my natural alarm clock and it bathes the kitchen in a gentle, welcoming …

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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 …

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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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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 …

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I love birthdays. I love surprises and presents and being spoiled and Facebook messages and all the other good things that come with celebrating the passing of another year. It was my birthday on Monday. I successfully turned it into an Amelia festival starting on Friday night, continuing through to work on Monday. Four cakes …

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I often breezily suggest I’ll bring “nibbles” when I offer to bring a plate to a group gathering. Promptly, any notion I formerly had of what makes a good plate of appetisers leaves my mind and I am left in a mild panic, not able to think of anything remotely nibbly. Appetisers can be a …

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A simple pasta is what Nigella Lawson would call a perfect kitchen supper. It’s the type of eating that begins by sneaking a bit of each ingredient into your mouth while preparing. You’ll dip your finger into a simmering sauce more than necessary just because it tastes so good. And you’ll finish with a big …

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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 …

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On most Saturdays, a fresh, crusty loaf of sourdough bread appears in my kitchen. With it comes the promise of thick slices of toast slathered in jam, crusty bases for a golden array of scrambled eggs or a platform for melting cheese. It seems impossible, given these options, that I don’t devour it entirely in …

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