Forkful Issue 5: The Sharehouse
Melbournians suffered at the hands of the world’s longest lockdowns, spending over 260 days in isolation. Across 2020 and 2021 we traded our world-famous culinary culture for the confines of our humble kitchens. But from the sourdough craze and TikTok food trends, to raves and trivia nights hosted on Google hangout, to elaborately themed dinner parties with our roomies—the capital of creative minds was never at a loss for ways to spice up our lives in isolation.
We’ve spent a lot of time thinking about the way we live day-to-day, how much time we allocate to work, to friends and family, to feeding ourselves. In the spirit of looking inward and rediscovering our relationship with cooking, we literally turned our sights to the inside for this issue, back to where for many of us it all began ... The Sharehouse.
Maybe those days are far behind you, or perhaps they’re just beginning, but at some point in your life, you have or will have felt a blur of affirmations flow through your mind. You did it. You flew the coop. You’re a free bird and you’re standing on your own two feet. You pay your own rent, and do your own groceries, and sometimes you even wash your sheets. Your reward? You’ve earned the right to eat whatever you want, whenever you want. Breakfast for dinner, cake for breakfast, Messina gelato as a major food group—nothing is stopping you.
Of course, reality soon rears its ugly head and you’re standing in the discount produce section trying to figure out how you can stretch $20 into a week of meals. Fret not, that’s what we’re here for. Within the pages of this issue you’ll find tips on where to eat and shop frugally (page 15), how to not date in your twenties (page 39), and how to recover from a cooking oopsie (page 43). We’ve also sandwiched in all of the recipes that have been there for us as we discovered our own culinary flares.
Think of this issue as a guide to finding your feet in the kitchen, a friendly compatriot for the highs (lavish dinner parties with top-tier goods on payday) and the lows (asking your mum to transfer you $12 for ramen). Come on, join the Forkful Sharehouse.
CONTRIBUTORS
Morgan Begg is a writer and editor from Cavanbah/Byron Bay and now calls Naarm/Melbourne her home. You will find her either walking in the sunshine, swimming in the ocean or standing in the pantry eating crackers.
Sarah Gory is a Melbourne writer and editor. She drinks her coffee black, her whiskey neat and will try almost anything at least once. Sarah writes about art, food and books.
Lucy Grant is a still-working-it-out creative living in Naarm/Melbourne. Her life is oriented around magical tastebud moments (like the strawberry and cheese fireworks scene from Ratatouille).
Tilly Graovac is a Melbourne writer currently living in Amsterdam. She likes telling stories but she doesn’t like waste, so if you don’t want it ... she’ll finish that last mouthful.
Shannon Grey is a writer and editor from Whadjuk Noongar Country in Boorloo/Perth. Since moving to Naarm/Melbourne she is yet to meet a pasta she doesn’t like.
Thomas Linkins is a Naarm writer and editor hailing from Meanjin. He likes blue cheese, red wine, and turning up late to parties.
Maddy Morwood was a loser in primary school and spent all her time baking, so her skills are sharp. But her elaborate desserts were put on hold during her adolescent years while she yearned after boys named Patrick. Now she’s making a comeback.
Oscar Ragg is a writer and foodie living on Boon Wurrung land in Melbourne. He’s passionate about cinema as well as food, and you can find more of his writing at RMITV’s In Review.
Jahan Rezakhanlou is a Swiss–Iranian multidisciplinary sound artist and journalist. He values the decolonial role that food can play for the soul and the community.
Juliette Salom is a writer from Naarm/Melbourne. She enjoys going to fancy cafes only to eat avocado on toast, and she’ll probably never be able to buy her own house.
Sean T. Barnes is a photographer and video maker living and working in Naarm/Melbourne. Creating still and moving images is what he does to bide his time between meals. When he is not behind a camera, he is in the kitchen.
