preference: Vegan
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Curried Rice Salad
A stalwart of many Australian barbies, this curried rice salad is gently spiced and faintly sweet. It’s best made a little ahead so the flavours have time to settle. This quantity comfortably feeds two for dinner, with enough left over for lunch the next day.
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Mushroom and Miso Soup
A quiet, savoury soup built on mushrooms and light miso. Simple to make, gently warming, and deeply comforting — this is the kind of everyday dish that rewards patience rather than fuss.
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Baltimore Seafood Seasoning
A fragrant, savoury spice blend inspired by the seafood kitchens of Baltimore. Traditionally used on crabs, shrimp, and lobster, this seasoning is equally at home on roast potatoes, chips, popcorn, eggs, and grilled meats. Make a small jar and keep it close—it’s one of those mixtures that quietly improves almost everything it touches.
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Mushroom stock
Mushroom stock is my favourite quiet kitchen habit: mushroom stems and a few pieces of kombu gently simmered for twenty minutes, then bottled and kept in the fridge. It’s not a bold broth—just an easy way to add a splash of umami to soups, grains, sauces, and anything that needs a little extra depth.
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Vegetable Tian with Caramelised Onions
A warmly spiced vegetable tian layered with caramelised onion, roasted eggplant, zucchini and tomato. Served hot, it’s a deeply savoury dish that lets simple vegetables shine.
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Mushroom Pie
The savoury pies I most enjoy making are essentially stews encased in pastry. The challenge is making a thick tasty “meaty” gravy and filling that I can serve to vegetarians.