Weekend food

Weekend food

By
Simon Bajada
Contains
10 recipes
Published by
Hardie Grant Books
ISBN
9781743791448
Photographer
Simon Bajada

This could really be called ‘project food’ because it’s an investment. The recipes ahead are rewarding because they set you up for the week or weeks ahead, and what better time to don the apron than at the weekend?

Capturing something in its prime and bottling it is incredibly satisfying. The concept of preserving is an age-old premise of Nordic cooking. But we don’t have to preserve just because our fish may turn, or because a long, cold winter awaits. We can preserve ripe, plump peaches because they are at the height of their season, as economical as they will ever be and in their best form.

It’s sad to see how globalisation offers us ripe cherries in spring. Thankfully it feels like there is a backlash towards this ‘buy everything and anything year-round’ attitude as consumers worldwide gain a better understanding of seasonal eating and its associated benefits. But it’s not just in-season produce that can be prepared for multiple uses – preparing grains and seeds to be used as garnishes and components for other dishes or making granola can also help us understand how investing a little time in the kitchen can reap rewards.

Recipes in this Chapter

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