September, 2022 Edition

September, 2022

Welcome to the September edition of bare ingredients

It is the very beginning of Spring in New Zealand and Australia. Of course you may be forgiven to think that we are still in the depths of winter, so Sarah has brought us some light dishes along with those dishes that warm your very soul.

For those in the Northern Hemisphere, summer is all but over and the harvest means it is the time of plenty. Given the excessive fuel costs, it is the best time to start saving money by visiting the numerous Farmers Markets that are on. You can save a lot of money compared to buying all you food from the Supermarket chains. Again, Sarah has come up with a list that should cater for those rarer warn days and the cooler ones.

With less spending power, we are all eating out less at expensive restaurants. So let's make fantastic dishes to enjoy at home. Not only will you impress your guests, but you will soon discover how inexpensive they are to make.

Recipe Ideas

Lobster bisque ready to eat
Lobster Bisque

6 Portions

Prep: 30 minutes
Cook: 30 minutes

A slice ofPigeon Terrine
Pigeon Terrine

1 litre terrine (8-12 Portions)

Prep: 30-40 minutes plus 2 hours marinating
Cook: 1½ hours

Stuffed Crab Claws with Spicy Crab and Papaya Salad
Stuffed Crab Claws

12 Stuffed Crab Claws

Prep: 20 minutes
Cook: 15 Minutes

Spicy Flat Iron Steak servered with salad and bread
Spicy Flat Iron Steak

4 Portions

Prep: 15 minutes plus minimum 4-12 hours marinating
Cook: 5 minutes

Raw Broad Bean Dip served with home made Grissini.
Raw Broad Bean Dip

Portions: 2-4 (the amount depends on the size of the broad beans)

Prep: 30-40 minutes

Whole Roasted Cauliflower ready to serve.
Whole Roasted Cauliflower

4 Portions as a main or 6 if served with a selection of dishes

Prep: 5 minutes
Cook: 50-60 minutes

Seasonal Recipe Ideas

Sarah's Seasonal Recipe List has been updated with great ideas, which can be found below. Also, we have the September's guide to the best seasonal produce. It is our "What to eat now" guide for those who are looking to get the most out of their local ingredients. There are Northern Hemisphere and Southern Hemisphere articles.

Next issue

We are looking forward to our next edition around the end of the month, so keep you eye out for it. Also, please feel free to reach out to us about the new site. Simply pop over to Twitter or Facebook and send us a message.


The bare ingredients team.