Victorians have spent 20 weeks working from home, 15 weeks without seeing friends and family and almost five months consumed by the defining factor of 2020 – COVID-19.
This awful virus has affected everyone in the community – and all in a different way. Some may be juggling working from home and remote learning, some may have lost jobs or hobbies and some are working tirelessly on the front line. We know that many are sacrificing a lot for the health and safety of the community and, for that, we say thank you.
As we work through Stage 4 restrictions, many of us may be struggling with the familiarity of our homes. We’ve cleaned out every kitchen cupboard 12 times, we’ve walked ALL of Brighton (or at least our own suburb!) and we’re lacking enthusiasm for the basic recipes we’ve mastered (I’m looking at you, Spaghetti Bolognese).
The beauty of this new way of life is the opportunity to discover new recipes and taste new cultures. Experimenting with new ingredients introduces you to cuisines from all around the world. And, in a time where international travel is way out of reach, cooking new dishes can help us connect to other nationalities. We’ve got more than 200 tried and tested recipes on our website here but we’ve collected the best ones to showcase the perfect spring season.
Don’t feel like cooking? Check out some of the delicious takeaway options from our traders in Market Square or The Pantry.
As we reach the end of winter it’s time to start thinking about the best springtime meals to satisfy your senses. Seasonal produce is available in abundance at the Market at prices that are often up to 50% cheaper than supermarkets.
Pick up some citrus at the Market this season. Oranges, lemons, limes – whatever you can find. Use them in a lemony pasta with zucchini and fresh herbs or savour something sweet like baked citrus cheesecake and blood orange cake. You might feel like baked goods are making your lockdown diet difficult, but it’s important to treat yourself once in a while.
Hearty mushrooms are a must-buy this season and are perfect additions to risottos and pasta. Trial them in an avocado, grapefruit and mushroom salad for those blissful and balmy spring days. Curl up on those colder days with a spicy mushroom noodle soup and watch walkers, runners and riders brave the brisk breeze.
Plenty of herbs and spices will be on offer through spring including rosemary, chilli and ginger. Use them in curries such as aloo gobi or chickpea, pumpkin and eggplant if you’re keen to discover tastes from other cultures. Otherwise, create dry rubs for meats or vegetables to cook with sides like lemon garlic kale salad or roasted carrots with parsley and thyme.
We’re all doing it tough this year, all in different ways. Be easy on yourself, limit your screen time where you can, reach out to your friends and keep busy in the kitchen. A balanced diet full of fresh, whole ingredients from the Market will keep you in the best health during these unusual circumstances.