Carter’s Kitchen No. 1
Carter Were, Federal, Australia
I’ve always thought you can tell a lot about someone by the way they move through their kitchen. What they reach for first. What’s left out on the bench. What they cook when they can’t really be bothered. The things that never seem to find a home, and the things that never move.
So I’m starting a weekly series asking people about theirs.
I thought I’d begin with my own.
Where is your kitchen, and what does it look out onto? Our kitchen is in a shed which we live in and it looks out to our vegetable garden, some banana palms, some pecan trees, swings and our water tank.
What’s the first thing you do when you walk into it? Fill the whistling jug with water and put it on. If the stove isn’t wiped down, I wipe that down so I can start the day fresh.
What’s usually left out on the bench or always within reach? The coffee pot, my stainless steel jug full of olive oil, my salt pig and dishes are always drying in the rack.
What do you make when you don’t feel like cooking at all? An omelette and a glass of wine. Greens from the garden, boiled eggs from the chook house and cheese. A bag of chips.
What’s something you cook on repeat? We do eat a lot of pasta, and at one stage Dorothy didn’t think it was dinner unless it was pasta. Because it’s getting a little cooler now, we make big pots of stews that we stretch out for a few meals and can eat it with pasta, rice or on top of stale bread.
Who or what taught you how to cook? I taught myself to cook because I like using my hands. But travelling to Greece for the first time at 19 which made me realise I wanted to learn how to cook.
Describe a meal that felt really good recently. I’m in New Zealand visiting my sister and I just caught the end of feijoa season. They have a few trees in their bag yard so I decided to make some apple and feijoa crumble. It’s cold and windy and the leaves are blowing everywhere which is a refreshing change, so I added lots of ginger and some mandarin zest too. A bowl of crumble is like a hug, especially with ginger and if you eat it with lots of cream.
Who do you most like cooking for (or eating with)? My kids, especially Patience because she loves to eat everything (except chilli) and told me the other day “you can just feed me anything and I’ll eat what I am given”. Growing up I was the fussiest eater, so having one out of three child who enjoys eating as much as me is such a treat!
What’s a small food ritual or habit you have? Every morning Jack and I have a coffee together in the morning, made on the stove. I think it’s the only thing we do routinely every morning together. I really enjoy a glass of wine when I’m cooking, more than when I am sitting down to eat the meal.
What is something you love making? I enjoy making everything but I love the challenge of making bread. Using my hands to knead and stretch the dough is very satisfying and freshly baked bread is my favourite food. I also like when there is limited ingredients because it forces me to be creative.
Where do you eat your meals most of the time? We usually eat our meals at the kitchen table, but every dinner we sit together. Sometimes it’s the inside table and other times, we eat outside. My kids love setting and clearing the table. I believe it’s important for our family to sit down together and reconnect after a busy day, appreciating the meal that’s been prepared. The table I bought when Patience was a baby and holds many memories for us. I think I’ll gift my kids a table for their 21st.
What do you like listening to in your kitchen? I love the sound of the gas hob turning on, the whistling kettle and the toaster when it rings. But usually the kids are playing or screaming and I can’t hear much. If I’m alone, I love to listen to music. At the moment, I love cooking to Ted Lucas.
What’s something slightly imperfect in your kitchen that you still use? Only the 3 small hobs work on the stove, I really should get it fixed because the big one is handy. Our fridge door opens the wrong way and tricks every body. My knives are blunt and I need to sharpen them but they work just fine.
A meal or food moment that stays with you: While I was an au pair in Greece, we visited the grandparents. Dino, the grandfather, worked seven days a week on his organic farm (he still does in his late 80’s) and drove an old Citroën. One day we went swimming at a beach and Dino met us at the tavern on the beach for lunch. The fisherman had just caught some sardines and Dino brought along his own red wine from the farm. We enjoyed grilled sardines with bread, greens, potatoes and Dino’s red wine. It was relaxed, simple and perfect.
Here’s my recipe for Apple and Feijoa crumble..
