Seasonal
Simple techniques to make the most of pumpkins and squash
How to choose, cut, cook, store and use pumpkin flesh and seeds with a flexible method for everyday cooking.
Kitchen notebook
KitchenPause Magazine
An editorial home built from real recipe additions, seasonality and our methodology.
Seasonal produce
A seasonal guide to choosing and storing fresh herbs
Choose herbs for the food you plan to cook and for what is abundant where you shop, rather than following a universal calendar. Learn how to store tender and sturdy-stemmed herbs, and how to use surplus by freezing or drying it.
Latest additions
Latest additions
Available content that can be reviewed from the recipe collection.
Food culture
History and Context of Celebratory Cooking
Celebratory meals are situated cultural practices: they bring together memory, ingredients, techniques, relationships, and social change. A guide to reading and planning them respectfully.
Waste reduction
Storing and using cooked rice: practical guidance
How to cool, refrigerate, freeze, and use cooked rice while keeping food-safety limits separate from texture improvements.
Planning
How to plan make-ahead breakfasts without repetition or waste
A system of bases, finishing touches, and consumption order for breakfasts that fit the week, feel varied, and use up what you buy.
Organisation
What to freeze, where to put it, and how long to keep it
A practical guide to freezing portions, organising space, labelling every package and using quality-focused storage timelines.
Planning
Shopping list and work sequence for meals for two
A flexible system for choosing meals, buying only what the plan requires, and doing useful prep without turning the week into a rigid menu.
Kitchen science
What Changes in Food When We Control Pressure
Pressure is used in two very different ways: in a domestic pressure cooker, alongside heat and steam; and in industrial high-pressure processing, as a non-thermal preservation treatment. Understanding the difference helps explain changes in safety, texture and keeping quality.
Seasonal
What to Buy and How to Cook Summer Tomatoes
A practical guide to choosing tomatoes by ripeness, texture and intended use, then turning every purchase into salads, sauces, roasting projects or cold dishes without wasting sound fruit.
Organisation
How to Organize Spices for Easier Cooking
A simple system for reviewing, arranging, and maintaining spices so they stay visible, identifiable, and suited to the way you actually cook.
First steps
A Step-by-Step Method for Measuring Without Mistakes
A practical routine for choosing the right tool, weighing with tare, reading liquids at eye level, and recording conversions without mixing up units.
Organisation
A Practical System for Organising and Maintaining Kitchen Knives
A straightforward routine for assigning every knife a place, keeping the cutting area clear, and knowing when to clean, dry, inspect, or sharpen.
Waste reduction
How to transform barbecue leftovers before they go to waste
A practical method for sorting, storing and repurposing barbecue meat, vegetables, bread and side dishes into new meals while prioritising safe storage and the best use of each texture.
Recipes
Recipes to enjoy
South African Grilled Boerewors
Fresh boerewors grilled until browned all over and served in four portions.
View recipe
Iranian ghormeh sabzi
An Iranian stew of lamb or beef with fresh herbs, red kidney beans and dried limes, slowly cooked until the meat is tender.
View recipe
Portuguese Arroz Doce with Egg Yolks
A Portuguese rice dessert cooked in milk scented with lemon and cinnamon, enriched with egg yolks and finished with ground cinnamon.
View recipe
Australian Damper with Olives and Rosemary
A simple Australian bread made with self-raising flour, olives and rosemary; this version is baked and served freshly made.
View recipe
Thai tom yum shrimp soup with nam prik pao
A sour-and-spicy Thai shrimp and mushroom soup scented with galangal, lemongrass and makrut lime leaves. It includes homemade nam prik pao paste.
View recipe
Pakistani aloo paratha
Spiced-potato-stuffed flatbread made with a soft dough and cooked on a griddle until golden.
View recipe
Egyptian ful medames
Cooked fava beans, partly mashed and dressed with garlic, lemon, cumin, and olive oil.
View recipe
Portuguese arroz doce with egg yolks
Creamy Portuguese rice pudding cooked with milk infused with lemon and cinnamon, enriched with egg yolks and butter.
View recipe
New Zealand seafood chowder
Creamy chowder for 4, with clams, mussels, prawns and white fish. Total time stated by the reference source: 35 minutes.
View recipe