HOMEGROWN HITS
While large-scale festivals may be off the cards, Grow It Local is a new kind of celebration that takes place in your very own backyard. Championing balcony, community garden and windowsill farmers, the spring festival includes free digital workshops with gardening guru Costa Georgiadis, author and horticulturalist Sabrina Hahn and Paul West (River Cottage Australia, pictured).
The grassroots initiative focuses on what you can grow in your own backyard with Q&As, workshops and DIYs. “Edible gardening has seen a massive uplift in community interest since Covid-19 hit and we’re on a mission to help ensure all Australians have the tools and resources they need to be successful,” says West. It also offers a free seed service through local councils in Queensland, Western Australia and New South Wales. The first edition sees a mail out of basil and tomato seeds, which once grown will form the basis for a live cook-along to make a Caprese salad. growitlocal.com
Caterina’s Baccalà Mantecato
Caterina’s Cucina e Bar takes this delicacy, historically eaten by sailors who spent months at sea, and brings it to Melburnians spending weeks in lockdown. Many of the team hail from the Veneto region, resulting in a profound appreciation and understanding of the prolonged preparation required to make this Venetian creamed codfish specialty. $22.50, caterinas.com.au
Sarafian Melbourne Hummus
Armenian-Australian chef Tom Sarafian became known for his hummus-favouring signature dish during his time at Bar Saracen. Now, he’s bottled the luscious dip, which can be eaten straight from the jar, spread on bread, used as a base for dishes or dolloped over meat. The much-loved hummus is also vegan-friendly, gluten-free and dairy-free, too. $15, sarafian.com.au
Ragù Tradizionale Bolognese
Forget slaving over the stove with soffritto and sugo, and instead simply crack open a jar of this bolognese by Fratelli Paradiso chef Enrico Tomelleri. Using beef and pork mince via Emilio’s Specialty Butcher and simmering it for hours before bottling, the rich ragù is a fast dinner friend. Tomelleri, who enlisted his father to paint the watercolour label, only makes small amounts of each batch. $23, drnks.com
Stephen Hodges Smoked Fish
Chef, author and consultant Stephen Hodges has long been in the seafood business, and has recently launched his own line of smoked fish products. Goulburn River trout is transformed with hot and cold smoking, or you can get his ready-made hot smoked trout dip.
From $10, stephenhodges.fish
Rosemary Andrews Sweet Boxes
Pastry chef Rosemary Andrews most recently finished a stint at Attica Summer Camp where she collaborated with Ben Shewry on a fanciful dessert trolley. This lockdown, Andrews has been doing her own sweet boxes, teasing out each release via Instagram. Vanilla bean custard and strawberry tarts; honey, coffee and dulce de leche cake; and wattleseed chocolate chip cookies are a surefire way to brighten the last leg of lockdown. From $55, rosemaryandrews.wixsite.com