PRESS KIT
Casey LISTER
Casey Lister is a writer, gardener and cookbook author from Perth, Western Australia. She has a PhD in psychology and writes a weekly column for The Sunday Times celebrating West Australian gardens (Gardens of WA). She is passionate about demystifying gardening and cooking, and helping others find the confidence and inspiration to grow and cook with the seasons.
Over the last ten years, Casey and her partner have transformed their garden from an empty patch of dry couch grass into a wild and organic food forest, filled with fruit trees, flowers, vegetables and herbs. Casey advocates a no-spray, organic, relaxed and imperfect approach to gardening. She believes gardening should be fun, unpretentious and stress-free, and that gardens should be wild and full of insects, birds and life.
Casey’s third cookbook Seasoned, is a celebration of simple, rustic recipes, cooked with fresh, seasonally grown ingredients.
Find Casey on instagram at @gardeningwithcaseyjoy, read her newsletter at www.lofilife.substack.com or visit her website at www.caseyjoylister.com.
seasoned is a cookbook for people who love to eat food that is fresh, flavourful and locally grown.
It is especially good for home gardeners looking for easy and delicious recipes to cook from their veggie patch throughout the year.
“Want food that is fresh and full of flavour? There’s only one thing you need to do: eat what is growing right now, where you live. Seasoned shows you what to cook with locally grown produce, picked in its prime, bringing you healthy and delicious meals through summer, autumn, winter and spring.”
EXCERPTS
“My parents have always grown food. In summer, there would be plates of steaming artichokes, stems cut with a blunt knife, boiled in big pots and served with bowls of garlic-laced vinaigrette. We’d tear them apart leaf by leaf, drown them in vinegar and eat them with nothing but our bare hands and one tiny teaspoon (to remove the spiky choke from the heart). Then there were the cherry trees, fruit dripping like red baubles, fuzzy peaches and burnt orange nectarines. I’d pick plums covered in a silver-white ‘bloom’, polishing them back to their shiny red and green skin with scrunched up fistfuls of my t-shirt.”
“In winter, we’d eat broccoli raw, dipped in more garlicky vinaigrette. And macadamias - my parents would harvest the nuts as they fell from the tree, laying them out in the wintry sun to split apart, revealing the hard, brown and perfectly spherical shell that encased a white, buttery nut. Cracked, salted, and shoved in the oven until they turned from white to gold, we ate them while they were still hot. I remember crushing the porcupine casings of chestnuts on the ground with my gumboots until the glossy brown nuts popped out. Roasted over a fire, skin removed and covered in butter and salt, they tasted like floury, smoky, sweet potatoes.”
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