We’ve seen a few baking trends during isolation, mostly through people sharing their creations online with friends, or in Facebook cooking groups as they share tips, and most notably the empty shelves at the supermarkets. Iso-bakers – the name given to those baking in isolation – started with baking bread before moving on to banana bread to use up those uneaten and overripe bananas. Before we knew it, puff pastry was disappearing off the shelves alongside pie makers. As we enter winter and begin to seek healthier new dishes to create in the kitchen, there has been a rise in demand for soup ingredients.
Tinned soup may have initially disappeared from our supermarkets thanks to those early stockpilers, but now the popularity of soup ingredients has increased immensely, from the likes of dried soup mix and lentils to beans and stock. In addition to these standard ingredients, there has been a rise in more adventurous items being sold, including saffron, cardamom, Asian and hot chilli sauces, dried sesame seeds, capers, roasted peppers, ground ginger and turmeric. Can you just imagine the comforting and colourful combinations being created as we speak? These bold cooks will have their families in awe.
It’s wonderful that home cooks are extending their repertoire and taking this extra time at home in their stride and using it to discover new recipes, ingredients and flavours, whether it be for broth, bouillon, cream soups, consommé, bisques, chowders, Spanish gazpacho, Russian borscht or Italian minestrone.
We’re beyond spoilt for choice with amazing farm gates on the Mornington Peninsula. We’re also lucky to have access to fresh produce all year round – even during the current crisis – so we encourage you to join us in supporting small businesses and buying Peninsula ingredients. There’s no doubt that farm-fresh produce creates better tasting soup. After all, it’s local food for local tables.