Better Homemade: Kitchen Staples

Twelve homemade staples that taste better than anything you’ll buy, and what to cook with them.

Opens Monday 1st December. Join the waitlist for first access and early bird price of $15 for the first 48 hours.

I stopped buying the basics a long time ago. The vanilla essence, the vinegar, the bread, the pickles in the fridge door. What surprised me most was the flavour. Homemade vanilla is richer, preserved lemons wake up a whole dish, and nothing beats bread still warm from the oven. It’s cheaper and easier than you’d think too, but the taste is what keeps me making them. T

These are twelve of the staples I make again and again, with the dishes I cook with them, so you can start your own pantry.

What’s inside

Twelve of my kitchen staples: preserved lemons, quick pickled onions, pickled beetroot, bread and butter pickles, vanilla essence, apple cider vinegar, chilli oil, crusty bread, granola, yogurt, miso caramel, and jam.

Each one comes with two or three dishes that put it to use, so nothing sits forgotten in the back of the fridge.

You’ll also get

My master methods, like the simple brine I use for every pickle. Learn it once and you can pickle anything.

The things I’ve learned the hard way: why some pickles go soggy, what to do when a ferment won’t take off, and how to know something’s right.

What each staple replaces from the shop, roughly what it costs to make, and how long it keeps.

A “start here” plan with the first three staples to make, and an easy batch afternoon to get your pantry going.

Printable jar labels, a pantry tracker and a shopping list.

Who’s it for

This is for you if you’d love to make more of what you eat and you’re ready to start. You don’t need a farm or a big kitchen, just a few jars and an afternoon.

Better Homemade: Kitchen Staples opens Monday 1 December. Join the waitlist and I’ll send it to you first, at the early price.