“This dish makes a beautiful CENTREPIECE to a shared meal, or a great addition to a POTLUCK dinner.”
Making and sharing food became an important part of my life when I was 10 years old and nominated myself for the role of family birthday cake-maker. Two decades later, and cooking for me now is more about finding time for calm focus amidst the busyness of everyday life. It’s an activity I never seem to tire of, no matter how mundane the cooking tasks might be. The process of making food for others, be it a simple dinner with the housemates or a big spread for friends, gives me a distinct sense of grounding when little else can.
The Shared Kitchen invites you in to share houses around my home city of Meanjin in Brisbane, and the recipes were all created in a sometimes-chaotic shared kitchen in my own home. I have always loved living communally, and hope to continue doing so. Sharing a home with friends who become family, and strangers who become friends, has undoubtedly been the greatest gift of my twenties.
I hope these recipes inspire some tasty meals, great conversations and perhaps a few moments of quiet contentment.
FOLLOW ME: @clarescrinecooking
ZUCCHINI & MOZZARELLA RATATOUILLE WITH GREMOLATA
SERVES 4-6 • GLUTEN FREE
This dish makes a beautiful centrepiece to a shared meal or a great addition to a potluck dinner and, despite its simplicity, I think it really makes the zucchini shine. I love serving it alongside garlic bread and a simple leafy salad. If you have a good ovenproof frying pan, this is a great one-pan meal.
¼ cup (60ml) extra virgin olive oil, plus extra for drizzling1 onion, finely chopped5 garlic cloves, thinly sliced2 x 400g cans crushed tomatoes1 tsp dried or fresh oregano2 tsp brown sugar1 tbs balsamic vinegar3-4 zucchini, sliced into 2mm-thick rounds200g ball mozzarella, thinly sliced
