There is something special about cooking in a farmhouse kitchen with family gathered close . The smells , the conversations and everyone learning ways from old traditions to new . That’s when food becomes more than just food , it becomes a memory, connection and tradition all in one.
In today’s world , we’re all about convenience . Everything in packets , takeaways and Uber Eats straight to your door with a click of a button. So many families are losing the art of slowing down. They are not cooking together anymore. As a result, they are no longer passing those traditions and skills onto the next generations.
In this little farmhouse kitchen in December 2023 I got to bring a piece of my home land with me. How ?
Through the art of food.
- Sheppards Pie
- Caramel Tart
- Classic Meat Pie
- Sausage Rolls
And of course my father in-laws (Papaws) favourite .. the Pavlova !
In sunny Queensland Australia , we are spoiled with the abundance of seasonal fresh fruit all year long. From mangoes, to passionfruit , kiwi fruit, peaches , pears and pineapples like the list is endless . I grew up only knowing one way to top a Pavlova … fresh cream and sliced tropical fresh fruit . You can not have a Pavlova without the next toppings..
- cream
- passion fruit pulp
- pear
- peaches
- kiwi
- strawberries
- bananas
However, in December in Indiana there isn’t a whole variety to choose from. While the kids and I waited patiently for snow flutters to fall, I reconsidered my toppings. I had to rely on what I collected from the local Walmart. Luckily, I found a small bunch of berries. They cost an arm and a leg with inflation and the conversion rate but worth every cent . I know some people maybe thinking what about fruit in a can? Yes we use fruit in a can in Australian but I found they are not the same. Ours are in juices and theirs are in a sugar syrup. Great for a peach cobbler not for a pavlova.
So in the end, we went with whipped cream, caramel sauce, and fresh berries dusted in sugar. We added a little piece of rosemary for a pop of contrasting colour. It’s not the Pavlova I grew up making but it’s who I made it for and who I share it with .
That’s the gift of food made whole for people you love. It adapts. It travels. It gathers everyone around the table. We need to slow down and start bringing our family and children back to the table. So traditions are not lost in the busyness of this ever growing convenient world .
Melissah x
The Curated Harvest 