Do you have anything in your home that you are saving for the perfect moment? A bottle of wine waiting for the right occasion? Perhaps an expensive suit only for special events?
Growing up, it was a familiar sight to encounter what we affectionately referred to as 'good rooms' in the homes of family and friends. These were the seldom-used, meticulously kept spaces where cherished heirlooms, exquisite furniture, and prized trinkets were lovingly displayed, typically reserved for guests and significant gatherings. In the southeastern suburbs of Melbourne, where I spent my youth, these rooms were a cherished part of our household fabric, imbued with a sense of reverence and tradition.
As I've matured and established my own version of domestic life, I've noticed a shift away from saving entire rooms to saving individual items. For most, this takes the form of saving particular items of clothing, jewellery, or even fragrance for a special occasion. However, for me, I realised that my prized possessions are more likely to be poised for consumption.
This recently became apparent after signing up for a culinary R&D program associated with one of the world's best restaurants. I had direct access to some of the most interesting, boundary-pushing, professionally-developed ingredients in my pantry. However, somewhat strangely, I felt an overwhelming sense of reluctance to use them: because, eventually, the jar would be empty and the experience over. There's a certain poetry to it, I suppose. A great ingredient or dish exists only briefly on the plate and then lives on only in memory. I guess this is why I have invested so much of my free time over the past couple of years to capturing the essence of exceptional produce and food through photography. When weeks, sometimes even months, have been spent waiting for a reservation, and plates of food that were previously only read about are finally savoured, words alone fail to capture or convey the experience. Realistically, even photos would be an injustice.
To ensure that my pantry does not become another museum to domestic life, I have decided to make an effort to consume all of the special things that I have been saving for the elusive special occasion. Admittedly, it has required a shift in mindset; whereby the joy of these experiences lies not in their preservation, but in their enjoyment. Whether it's a rare ingredient, unique condiment, or a fine bottle of wine, these items are meant to be experienced, savoured, and ultimately, shared with others. It's time to try new things.
In light of this new attitude, I share with you an inventory of ingredients that I have squirrelled away. And, in sharing, commit to their consumption.*
Pantry
- Janneau armagnac (1990). It's hard to part with something as old as me.
- Kinkaku Sanzen sake (2014). Gold leaf sake seems too ostentatious to sip on a Wednesday night.
- Homemade kimchi (2017). Yes, it's still good. And no, my gut is probably not strong enough.
- Chimay Blue beer (2018). Apparently they peak at 5 years - Belgian beer and cheese night anyone?
- Black garlic bread from Gauge (2021). Ellie has rebuffed every effort to eat this over the years.. I guess it will remain a frozen shrine to Brisbane culinary history.
- Empirical Hot Sauce (2022). Still one my favourite hot sauces, and now impossible to restock.
- Homemade truffle butter (2023). It only has to last until truffle season begins again.
- Barley Koji Oil (2024). One of the first products that I received from my tastebuds membership and one of the most impactful.
*Maybe not the Kimchi.
