sesame oil

Sautéed Beetroot, Broccoli & Chickpeas

come on sweetheart
let’s adore one another
before there is no more
of you and me

— from Fountain of Fire, Rumi

It’s Monday evening as I write this, cool enough for the first time this year to be wearing socks and a jumper. The kids are asleep, their soft breathing barely audible from the next room. I’m at the kitchen table, staring out through the big window that overlooks the city, the huge gum tree in our neighbour’s back garden a black shadow against the lilac-and-honey-streaked sky of sunset. Continue reading Sautéed Beetroot, Broccoli & Chickpeas

Carrot, Ginger & Miso Soup

Love, we’re going home now,
Where the vines clamber over the trellis…

– from ‘Love, We’re Going Home Now’, Pablo Neruda

The week that we moved down to Melbourne was chaos. The afternoon we picked up the keys to our new house it was pouring with rain. The kids were going stir-crazy and the removalists tracked black mud all through our brand new place. The next day we settled ourselves in amidst the boxes, only to find that our power had not yet been turned on. We ate dinner outside as the sun went down, read to the kids by the light of our camping lantern, and then unpacked our bed in the strange quiet darkness of this new home. Continue reading Carrot, Ginger & Miso Soup

Peach & Fennel Salad with Ginger-Lime Dressing

“The walls were wet and sticky, and peach juice was dripping from the ceiling. James opened his mouth and caught some of it on his tongue. It tasted delicious.”

– from James and the Giant Peach by Roald Dahl

We woke up this morning to grey skies awash with a light rain. The arrival of autumn is always bittersweet. Crisp mornings and cooler days, deep purple twilights, pots of tea and woollen scarves, apples and persimmon. All of these are things that I love. But it also means the end of summer, with its long days and bounty of fresh stone fruit, warm night breezes and morning swims, icy cold slices of watermelon. With the arrival of autumn, the endless horizons of summer come in a little closer to home. Continue reading Peach & Fennel Salad with Ginger-Lime Dressing

Grilled Eggplant with Ginger Dressing

“The smell of manure, of sun on foliage, of evaporating water, rose to my head; two steps further, and I could look down into the vegetable garden enclosed within its tall pale of reeds – rich chocolate earth studded emerald green, frothed with the white of cauliflowers, jeweled with the purple globes of eggplant and the scarlet wealth of tomatoes.”
– Doris Lessing

I’ve been dreaming in eggplants these past few weeks. I never knew how much I loved this most delicate of nightshades until this year. Every weekend since they came into season we’ve come home from the markets with our bags overflowing with the deep royal purple of eggplants. I tend to favour the long slim Japanese eggplants with their slightly sweeter taste and thinner skin. I’ve made this salad more than a few times lately, and last weekend S made a deliciously smoky baba ganouj that he served with lashings of tahini, a drizzle of sticky-sweet pomegranate molasses, salty fried haloumi, and roughly torn fresh mint. Continue reading Grilled Eggplant with Ginger Dressing

Toasted Coconut & Green Mango Salad

Whenever I go someplace new, I seek out the markets. Not the tourist trinket traps, or even the quirky weekend crafty markets (though I’ve a fond spot for those as well). I seek out the produce markets frequented by locals, where they sell the fruit and veg and, if you’re lucky, some damn fine street food. Usually you have to get up good and early to catch markets at their bustle-y best, but each place has its very own rhythms. No matter my feelings towards a new town or city, discovering the markets will inevitably allow me to tap into the heart and the beauty of a place.

A few years ago in India I arrived in Jaipur late one afternoon. After checking in and stuffing my face with delicious aloo paratha I took a stroll around the streets. I turned a corner and stumbled across the most colourful market sprawled in the narrow alley between two rows of buildings. Although I associate produce markets with early morning, this one was doing a brisk evening trade. Baskets heaped high with gleaming purple eggplant, plump sweet peas in their jackets, mounds of turmeric and fiery red chilli, were being picked over by elegant women in saris and salwars, tiny bangle-clad children underfoot. I bought myself a street-side chai, found a perch, and drank it all in. It was during that moment I fell in love with India. Continue reading Toasted Coconut & Green Mango Salad

Broccoli, Onion & Cashew Fried Rice

By the time we arrived in our hotel in Hoi An we were exhausted. We’d taken a train, three planes, and a one hour car drive, in which our tired six-month-old bub fell asleep sitting up. Yet we were so excited about being in Vietnam we decided to brave an evening stroll anyway. Bad idea. Bub cracked the shits and we had to retreat. She finally fell fast asleep that first night in a strange bed, and S went out to get us food as on top of being exhausted, we were fucking starving. He came back with a bowl of rice topped with garlicky gai lan (water spinach). Simple ingredients, fresh flavours, and goddamn if it wasn’t one of the best things I have ever eaten. Continue reading Broccoli, Onion & Cashew Fried Rice

Green Tea Soup with Roasted Eggplant

Green tea soup – ochazuke – is one of my favourite Japanese dishes. Traditionally, it is served with rice and salted fish (usually salmon) as well as nori or another type of sea vegetable. Ochazuke is a kind of un-cooking. You prepare the elements in advance but then it all comes together at the last in a haphazard way. Pouring over the hot green tea takes care of the cooking of the vegetables, but it isn’t an exact science. A little more of this, a little less of that.

I like the idea of un-cooking. Mostly, I suppose, because it echoes my style of cooking. I seem to have a complete inability to follow a recipe to the letter. Even my own recipes! Unless I’m developing a recipe for the blog (or baking), I rarely use measuring cups or spoons, preferring instead to eyeball the amounts. And I’m always tempted to add chilli, some green veges, extra spices, a handful of herbs, or just a little sumthin’ sumthin’ to make the recipe my own. The beauty of un-cooking is that it teaches you to cook by the seat of your pants, to improvise, to mix shit up. Continue reading Green Tea Soup with Roasted Eggplant