report from the trenches

With a spate of chilly, grey and wet weather I’ve given up and succumbed to hibernation. The garden is barely noticed, dull light deters photography and my cooking has been almost as inspiring as the weather.

But eat? Yes thanks, starch, starch and more starch. Hijacked by a primitive brain that anticipates a winter famine.

Potatoes: roasted, fried or jacket. Forkfuls of fluffy, warm goodness.
Rice noodles: with stir fried vegetables and crispy strips of tempeh, almost candied with kecap manis.
Delicious vegan burgers and hand cut chips.

Oh yes!

Between showers, it's too cold and wet to garden with any real gusto. The cos lettuce is growing very nicely, the odd bug dropping by for a snack but there are plenty of leaves left for me to consume. The cavolo nero has been visited by the sneaky little cabbage butterflies and is requiring some manual grub squashing. Fortunately they’re not interested in the rainbow chard and it’s slowly doing its thing but waiting for a little more warmth before it will take off. Strawberries are surviving, even with the odd flower and fruit, though this cold snap will surely put the end to that unseasonal folly.

The seed project has had mixed success. The spring onions are hanging in there but the coriander has grown so slowly that I’ve bought some seedlings in frustration. Parsley has been the only no show, so that’s also been purchased.

Newly added are a row each of heirloom carrots and parsnips, as well as garlic (that’s already sprouting), sorrel and garlic chives.

How’s your patch looking?




Rather dull photos, it’s soooooo grey here in Melbourne at the moment.

ugg boots, comfort food and vegetable pies

Excuse this Melbourne obsession with weather. April, for the most part, was unseasonably humid and uncomfortable. My body hasn’t known whether it wants porridge or cold cereal, salads or soups and has been in a state of flux for weeks.

While some in the Northern Hemisphere might use birds flying south as a sign that winter has arrived, in this house the cat is the divining creature. The cool season officially begins the day she seeks a lap for comfort, after all – humans make the best heat pads. On Saturday night I awoke to a small furry creature attaching herself to my slumbering body, precariously balancing on my side – at 3.30am Princess Prissy Paws was pleased to announce that the warm season was officially closed.

Intellectually I know that cool weather is about grains, slow cooked dishes, legumes, bakes and braises but it takes some time for me to get my head into gear. To help me get my shopping list into shape, I've put together a short compilation of some seasonal favourites.

Chilli beans – made my first batch last week augmented with grated parsnip and carrot, plus some guacamole on the side. Fresh coriander was the only starlet missing.

Don’t like chilli? This bean and vegetable stew with green olives hits the spot nicely.

Colcannon - the cabbage lifts the nutrient profile of this butter-laden, winter soul food. Want. Some. Now!

Fish pie - just thinking about mashed potato makes me crave my white-sauce-free pie.

Spicy lentils and rice - I know lentils are “good” for me but I must admit I find them boring – except when thrown together like this with lots of herbs and a good quality vegetable stock.

Bean and vegetable soup - so versatile and warming.

Quinoa pilaf - I’ve been dreaming about this spunky little grain/seed lately, so time to make savoury quinoa like this and the creamy banana porridge as well.

A Thai influenced pumpkin soup was the perfect way to finish up last months green curry paste. For those not into chilli hot food, just use a generous knob of ginger to give pumpkin soup a bit of zip. A drizzle of coconut cream or milk to serve and you have the perfect vegan dish.

Old fashioned salmon patties - a wonderful combination of mashed potatoes, canned red salmon and nostalgia.

Sri Lankan fish curry - I love the mingling of spices and tamarind in this dish. A nice change from coconut or tomato based curries.

Fried rhubarb - butter, sugar, spices and heavenly rhubarb. Oh yes!

Lastly, while I’ve not blogged about it before, there will be a vegetable pie or two on rotation. Leftover curry in flaky pastry makes great pasties with a dollop of chutney. Or more laborious concoctions of dense winter vegetables, sautéed with onion and garlic, then held together with some vegetable stock thickened with cornflour – ladled into individual pie dishes and topped with a blanket of pastry (less carbs and fat, no blind baking).


As the weather changes, what recipes are you revisiting?