Simple Provisions

Food does not need to be fancy to be celebrated

It’s jaffle season. The time of year when two pieces of bread and a jaffle iron can not only feed a hungry stomach, but can warm the heart (and burn the tongue). The best tasting jaffles are the ones made in a¬†cast-iron jaffle mould that is shoved into a campfire using the long handles. Beanies …

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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 …

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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” …

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Australian coffee shops are having a moment in New York City. The laid-back approach to serious coffee, the casual yet efficient service and the fresh and light menu options¬†have piqued the interest of New Yorkers, who are opting to try¬†a flat white over a gallon of Starbucks. Toby’s Estate, a Sydney-based coffee roasting company, opened …

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Being served a dish that is so good it makes you hunt down the recipe and make it again and again is such a gift. It’s like someone curating the world’s recipes for you, hand selecting the one that suits your taste and serving you a meal¬†that is everlasting. My aunt (hi Aunty Roe!) served …

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How many times per week do you think it’s acceptable to include brown butter in a meal? Three seems reasonable… right? I made brown butter for the first time last week. A friend brought me some¬†wild mushroom and garlic ravioli and I needed a quick¬†sauce to go with it. Now, for those of you already …

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12 weeks ago my previous existence¬†was thrown up into the air with the birth of baby Nell, and it’s¬†now slowly resettling in a different configuration. My hair (and the rest of me, to be honest) doesn’t get washed as often, I now go down the baby aisle of the supermarket¬†and my approach to cooking has …

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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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