how I plan my shopping
This has varied considerably over the years depending on my confidence levels and also where I’ve been able to buy my food. So I thought I’d share with you a few different scenarios that I’ve used over the years.
the early years
When I was first out of university and working, I spent a heap of time researching what I was going to cook. My confidence levels weren’t that great, so I tended to rely on recipes for inspiration. Each week I would plan what I was going to cook on the nights that we weren’t going out. I’d write my shopping list in great detail and then go hunting and gathering, Ok there wasn’t really any hunting 😉
I’d often be frustrated when I couldn’t find a particular ingredient and would struggle to think of an alternative. I’d also often pay a lot for my food because I didn’t know what was in season or not. I also threw out quite a bit of food because I’d buy something and then our plans would chance and I wouldn’t get to cook it in time.
That being said, I was cooking a really wide variety of things and it was great fun to explore different cuisines, cultures, ingredients and techniques. The more wins I had in the kitchen, the more creative I got. And while recipes were still my focus and leading light, I started to stress less when I couldn’t find a particular ingredient.
the barossa valley country life
Fast forward about 5 years and I’m now a winemaker working in the Barossa Valley. While there is a small supermarket in the closest town, it’s pretty light on for variety. So I tend to do a major pantry shop (with a rough list) in Adelaide, an hours drive away, every 2 -3 weeks. I buy my fresh fruit, veg, eggs, cheese and meat at the Barossa farmers market each Saturday morning.
Market day is the highlight of my week. Grabbing a coffee and a fortifying bacon and egg roll being the mandatory first port of call, I’d usually do a lap, sussing out the best looking produce. Then return to buy whatever takes my fancy. There is no list and I love the freedom of being able to say yes to anything and everything that looks yum.
After coming home and unpacking my treasure, I flick through a couple of recipe books for inspiration. But sometimes I just make things up as I go along. There are successes and some failures but it’s all good fun.
the here and now
These days my shopping and planning habits aren’t exactly normal. When I’m writing a book, or testing recipes for the Virtual Cookery School, I write a list and get a specific set of ingredients. We eat whatever is being filmed and photographed, so things are often tested for their reheating abilities.
When I’m not shopping for work, I embrace the freedom of being list-free. Sometimes I have a rough idea of what I’d like to cook, especially if I’m planning to entertain. But other times I just make it up as I go along. There’s so much to be said for letting the produce inspire you. I keep my pantry well stocked with staples, so I know I’ll be able to find something to make with whatever I buy.
Again, there are (mostly) successes and the odd failure, but it’s very rare that dinner ends up being inedible.
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