Make ahead mirepoix

22 May 2018
Do you start off countless dishes with a mirepoix, a soffrito or the 'holy trinity'? Not sure what I'm talking about? Read on....

In many cuisines there is a common thread of starting a dish by sauteing particularly aromatic vegetables in oil or butter. This step begins the flavour foundation of a meal. The French use a Mirepoix: onion, carrot and celery. The Italians use the same and call it Soffrito (although technically this refers to the combination after it's been sauteed). In Cajun and Creole cooking they sub out the carrot for capsicum. What they all have in common is a mix of highly aromatic vegetables that lift the background flavours of seemingly simple dishes.


Recycle: Food Waste Part 4

20 May 2018
Some food waste is inevitable. Even if it's just the bits of your food that you can't eat and can't reuse for another purpose. Realistically though, things get lost in the back of the fridge, plans change and our best intentions are just that.

Once you get to this point of the life cycle of your food you can still reduce waste. Personally I think food has only gone to waste if it ends up in the garbage bin. There are plenty of ways that you can use the resource that is inedible food.

Hello ladies.

Reuse: Food Waste Part 3

17 May 2018
Now that you've got your food home, after planing and shopping with some food waste awareness, it's time to eat it. But what to do if the plans go awry? What extra steps can we take to keep food waste to a minimum?

Confession time: finding useful ways to use up bits of leftover food is a bit of an obsession of mine. I'm always saving random bits of food in the fridge or freezer to reuse at a later date.

The tips below cover using up food that is not going to get used up in time and also using up the bits of food that sometimes get left behind. Please share any other ideas in the comments below - I'm keen to learn a few new strategies myself.


Here and Now: May 2018

15 May 2018
Autumn is definitely my favourite season. As a child I think it had to do with the fact it was my birthday season, but over time it has maintained its place as number one season in my book. 

There is a grounding and calming about autumn that I really enjoy. Things naturally slow as the weather cools and the days shorten. The changes in nature provide a visual prompt to pause in the moment and savour the here and now. To connect with this time and place. To slow, to turn inwards and to reflect.



Loving // The amazing colour show that is Canberra in autumn. There has been lots of rustling walks through the leaves and leaf collecting happening around here.

Eating // Warming soups and cheesy sourdough toasted sandwiches. I'm hoping to try out a few new soup recipes this winter (if you have any recommendations on a soup that is a little different please feel free to share).



Tea in the sunshine, enjoying the autumn show.

Drinking // Tea - no surprise there. Getting back into making chai now the weather has cooled.

Feeling // A little under the weather with a cold at the moment but overall feeling content with a sprinkling of inspired. I'm working away on re-building my 'day job' business and it feels nice to use my brain for different things.


Harvesting and preserving the last of the tomatillos.

Making // Lots of baked goods lately - trying different breads, experimenting with sourdough starter in things other than bread and keeping the snack jar full. The last of the preserves.


Thinking // About so many ideas for my business. On the home-front I'm thinking about lots of weekend jaunts and day trips to discover the food and wine places that have emerged while I've been interstate.

Current library book pile.

Dreaming // Of a winter holiday up north to warmer climes. I'm enjoying the change in season but I know a little holiday where it's warmer will help to break things up. Also, one of my lovely sister in laws moved to Brisbane at the beginning of the year so we are looking forward to spending time with her and hopefully a few others along the way as we road trip up.

What's been happening in your world? Fancy updating us all in the comments below or on your own online space. Head on over to Say Little Hen to check out what others have been up to and to join in if you can - you'll also find some pretty inspirational knitting to enjoy.

P.S I'll be back on Thursday with Reuse: Food Waste Part 3.

Reduce: Food Waste Part 2

13 May 2018
Many decisions we make around purchasing, storing and using our food can help us to reduce food waste. This is kind of like our first line of defense - a little planning and awareness here mean less to deal with down the line.

The statistics I shared the other week showed that one out of five shopping bags of food go to waste. Sometimes life happens, our best laid plans go awry and things get lost in the back of the fridge - but the more awareness at this stage the better.

Today I want to talk about planning before we shop, storing food and share a few food safety points.

Pantry storage.

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Make ahead mirepoix

Do you start off countless dishes with a mirepoix, a soffrito or the 'holy trinity'? Not sure what I'm talking about? Read on......