Now that I’m relatively acclimatised to the extended heatwave we’ve been having, I can see one of the positives of this weather: my family eats healthier.
To help keep the kitchen cool, I tend to prepare food that’s fresh and lightly cooked food or, better yet, raw. (Also, and more about this in a minute, local.) And, to avoid multiple trips to the market in the heat, very little goes to waste.
As I was finishing my early-morning shopping at the local fruit & veg shop last week, a delivery of freshly baked crusty bread arrived. Even in the heat, the smell of fresh bread is powerful. I bought two loaves. We ate one at dinner that night, and the other quickly mummified on our counter in the next day. (Between the heat and preservative-free recipe, the bread didn’t stand a chance.)
But dry, hard bread is great for bread salad. Saw off the crust (and, if space permits, freeze the bits for awesome croutons when soup weather comes), hack the bread into smallish chunks, and then toss with squashy tomatoes, ripped-up basil, and a few glugs of olive oil plus one of white balsamic vinegar. Salt & pepper, then toss roughly with your hands, and set aside until dinner. Or do a Nigella and tuck in straight away.
Now, about the locally grown angle. I was able to make today’s bread salad using mostly ingredients from within 20 km (15 miles or so) of my home. All the rest (including the oil, vinegar and even the wheat from the bread) make it under the 100-mile mark.
South Australia is an amazing place for eating well and eating local—and I was extremely pleased to see the national newspaper acknowledge this in an article on the weekend: ‘Apart from the south of France and parts of Italy, South Australia is unique in the range of produce available within a relatively short distance.’
In spite of the heat, I do feel lucky to live here. Now, if only we could get Queensland to share the water and stop growing cotton with it.



