Mum uses this secret to save thousands in your meals: ‘It’s like a puzzle’
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In Australia, the statistics are staggering—the average household is discarding over $2,000 worth of food annually.
That's a sizeable chunk of change that could be better spent on holidays, spoiling the grandkids, or simply bolstering the savings account.
But fear not because Julia Ostro, a Melbourne-based chef and mother of two, is on a culinary crusade to help you reclaim those lost dollars with some savvy kitchen strategies.
Julia's journey into frugal cooking began in her childhood home, where making the most of what was available in the fridge was a daily practice.
‘I grew up in a frugal home where using what you have in the fridge was always at the forefront,’ she said. ‘It is about cooking something really nice using nothing really special.’
Now, with a trio of cookbooks to her name, she's proving that you don't need exotic ingredients to whip up a delightful dish.
Most working parents face the conundrum of whipping up a meal after a long day, often leading to the dreaded 5:30 p.m. scramble through the pantry.
Julia's golden rule? Meal prep. But she's not advocating for the monotonous routine of eating the same dish every day.
Instead, she suggested stocking your fridge with homemade dressings, marinades, and prepped legumes and grains.
‘Create these flavour bombs in advance and have them already sitting in your fridge ready to go, last minute,’ Julia said.
‘If you have them prepped and ready to go, you just need to open your fridge, and if you have a lot of eggplant, for example, you can just top it with a marinade. Or (use) whatever protein you have, and if you have cooked some grains in advance, you can just add everything together.’
‘If you do it all at once, it is less organising, less shopping and it gives you back your time during the week.’
Julia's philosophy extends beyond meal prep to a zero-waste approach.
That largest pumpkin she bought? It didn't stand a chance.
‘I bought the largest pumpkin I have ever seen the other day, and I, of course, didn’t want to waste it,’ she said.
‘So, I roasted half, some was turned into soup, I steamed some for pumpkin cake, and the seeds and skin I saved to turn into stock.’
Buying seasonal produce is another of Julia's top tips.
‘It is one of the biggest hacks to minimising food waste—the fresh produce lasts longer, goes further and tastes better,’ she said.
And when you do encounter those 'sad' veggies lurking at the back of the fridge, don't despair.
Julia said not to be afraid to dive into the fridge to whip up something unexpected and delicious.
‘I like to look at the ingredients and see what I can make. It’s like a puzzle,’ she said.
‘But I also understand a lot of people don’t have the time.’
‘Lean into your ingredients. Minced meat is underrated, the humble spud is amazing, and if you’re after an affordable protein, don’t look past tofu.’
But what about leftovers, you ask? Julia detests eating the same meal two days in a row, so she gets creative.
‘Filo pastry is a staple in my house,’ Julia said.
‘Turning leftovers into a pie is easy, or leftover veg into soup or even a frittata.’
A well-stocked pantry and freezer are essential for Julia's kitchen.
With a treasure trove of non-perishable items like tinned tomatoes and a full spice rack, you can elevate any meal.
‘Pick what protein you want or veg you want to use and build your meal from there,’ she explained.
‘This is where cookbooks are really useful.’
Embracing technology is another facet of Julia's kitchen wisdom.
‘The Samsung Food App is a really good source to look up the ingredients you have and it has something like 160,000 recipes,’ she said.
‘Having good technology in the kitchen certainly helps simplify things and allows you to have more time.’
By adopting Julia's savvy strategies, you can transform your kitchen into a hub of efficiency and creativity, all while keeping your wallet happy.
In a similar story, two people shared their ways of shopping and planning meals for the week to save time and reduce stress. You can read more about these strategies here.
How do you tackle food waste in your home? Share your tips and tricks in the comments below!
That's a sizeable chunk of change that could be better spent on holidays, spoiling the grandkids, or simply bolstering the savings account.
But fear not because Julia Ostro, a Melbourne-based chef and mother of two, is on a culinary crusade to help you reclaim those lost dollars with some savvy kitchen strategies.
Julia's journey into frugal cooking began in her childhood home, where making the most of what was available in the fridge was a daily practice.
‘I grew up in a frugal home where using what you have in the fridge was always at the forefront,’ she said. ‘It is about cooking something really nice using nothing really special.’
Now, with a trio of cookbooks to her name, she's proving that you don't need exotic ingredients to whip up a delightful dish.
Julia shared some tips on how to save more on food. Credit: @juliaostro / Instagram
Most working parents face the conundrum of whipping up a meal after a long day, often leading to the dreaded 5:30 p.m. scramble through the pantry.
Julia's golden rule? Meal prep. But she's not advocating for the monotonous routine of eating the same dish every day.
Instead, she suggested stocking your fridge with homemade dressings, marinades, and prepped legumes and grains.
‘Create these flavour bombs in advance and have them already sitting in your fridge ready to go, last minute,’ Julia said.
‘If you have them prepped and ready to go, you just need to open your fridge, and if you have a lot of eggplant, for example, you can just top it with a marinade. Or (use) whatever protein you have, and if you have cooked some grains in advance, you can just add everything together.’
‘If you do it all at once, it is less organising, less shopping and it gives you back your time during the week.’
Julia's philosophy extends beyond meal prep to a zero-waste approach.
That largest pumpkin she bought? It didn't stand a chance.
‘I bought the largest pumpkin I have ever seen the other day, and I, of course, didn’t want to waste it,’ she said.
‘So, I roasted half, some was turned into soup, I steamed some for pumpkin cake, and the seeds and skin I saved to turn into stock.’
Buying seasonal produce is another of Julia's top tips.
‘It is one of the biggest hacks to minimising food waste—the fresh produce lasts longer, goes further and tastes better,’ she said.
And when you do encounter those 'sad' veggies lurking at the back of the fridge, don't despair.
Julia said not to be afraid to dive into the fridge to whip up something unexpected and delicious.
‘I like to look at the ingredients and see what I can make. It’s like a puzzle,’ she said.
‘But I also understand a lot of people don’t have the time.’
‘Lean into your ingredients. Minced meat is underrated, the humble spud is amazing, and if you’re after an affordable protein, don’t look past tofu.’
But what about leftovers, you ask? Julia detests eating the same meal two days in a row, so she gets creative.
‘Filo pastry is a staple in my house,’ Julia said.
‘Turning leftovers into a pie is easy, or leftover veg into soup or even a frittata.’
A well-stocked pantry and freezer are essential for Julia's kitchen.
With a treasure trove of non-perishable items like tinned tomatoes and a full spice rack, you can elevate any meal.
‘Pick what protein you want or veg you want to use and build your meal from there,’ she explained.
‘This is where cookbooks are really useful.’
Embracing technology is another facet of Julia's kitchen wisdom.
‘The Samsung Food App is a really good source to look up the ingredients you have and it has something like 160,000 recipes,’ she said.
‘Having good technology in the kitchen certainly helps simplify things and allows you to have more time.’
In a similar story, two people shared their ways of shopping and planning meals for the week to save time and reduce stress. You can read more about these strategies here.
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