Ruth Bruten

ruth brutenI noticed Ruth on Twitter when she shared a photograph of Mr 13 cooking Rabbit Stifado à la Gourmet Farmer. Really?

She topped it with the homemade pappardelle to accompany. Too much. Want. There. Now!

Ruth shares domestic vignettes in technicolour and clogs.

Describe your dish
ruth brutenThis dish is called Sardine alla beccafico. It’s sardines stuffed with a mixture of breadcrumbs, garlic, Parmesan cheese and parsley, dusted in flour then pan-fried in olive oil. The kids wanted to add lemon zest too—good idea!

We saw Rosa Mitchell cook it on Food Safari. Two of my boys—aged eight and eleven—were keen to give it a go.

We went to the market to search for whole sardines. They were overjoyed once they found them; they couldn’t wait to get stuck in. The gutting process didn’t deter them despite it being their first time. They had such fun—especially when they found evidence of what the sardines ate. What a way to discover how the ecosystem works!

We had spent the whole day at the beach; it was a perfect meal to end a happy day.

Simple, delicious and just enough to feed their tired, sun-filled bodies.

How does your dish portray your relationship with food?
Whilst I enjoy eating and cooking good food, the value for me is always in sharing. Everything from growing, recipe hunting, market shopping, preparing and finally enjoying. Sometimes we eat meals that are intricate and time consuming but this dish shows how good and tasty food is often made with just a few ingredients.

I love my kids taking part in our meals. Their enthusiasm to replicate something is impossible to resist. I love seeing them discover the meaning of food. They’re curious to taste new things, learn where ingredients come from and traditional cooking from other cultures.

We really love going to the markets. They talk to the growers and ask questions. They take an interest in how things get to us. One of them says, “I want to be a farmer when I grow up.”

I love that he sees great value and meaning in that.

What inspired your food behaviour?
I grew up in a large family that also loved to celebrate food with the emphasis on sharing—both in the preparation and eating. In suburban Adelaide we grew veggies and had chooks that we killed to eat. The journey of how food got to our table was never a mystery. I know now how different that was. I feel very lucky.

What do you wish for the future of food?
I hope that my kids will be able to do the same with their families, to appreciate the value in what and how we eat. I see that pathway already paved—this gives me great joy.

Twitter: ruthbruten
Facebook: GourmetGirlfriend
Blog: GourmetGirlfriend

If you’d like to tell your food story, hit me up @flavourcrusader or email me at info AT flavourcrusader DOT com

One Response to Ruth Bruten

  1. Sharon says:

    Many thanks Ruth! I might do a post on Kids in the Kitchen… love the photo of your kids getting into fish guts.

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