Ta-da! The contents of my fridge…
I’ll run you through it shelf by shelf.
Top shelf: Peel Valley milk (pasteurised and unhomogenised – almost as good as getting it straight from the cow); pineapple juice; organic yoghurt in plain and berry flavours; elderflower cordial and full-fat cream.
Second shelf: where all of our cheeses live – tasty, feta, Philly, parmesan and vintage cheddar are what we have at the moment. Also where you’ll find our full-fat Tasmanian butter and the delicious hawthorn jam from my wonderful friend Jen.
Third shelf: the condiments shelf. Everything from soy mayo and salsa to organic mustard and Japanese rice wine.
Fourth shelf: eggs (free range of course!); ham for lunches and to go in our scrambled eggs in the morning; plus some more Philly that obviously didn’t want to live on the cheese shelf.
Bottom shelf: here you’ll find the popper juices that the kids take to school; some Tasmanian salmon and some mild salami that the Husband had a craving for. The bottom shelf is generally where most of our left-overs live as well.
In the door: the door shelves are home to our organic sauces – barbeque, tomato and sweet chilli are the staples; some flaxseed oil and bottles of pop can also be found here. You’ll see the top of a Coca-Cola bottle in the bottom left corner. That’s used in the marinade for Husband’s homemade beef jerky (definitely not for drinking… poison).
