It’s such a weird time of year. I’m champing at the bit for spring to really start rolling as winter has “allegedly” wrapped. I can’t for the life of me work out what to cook, what the weather is doing or what produce I want to buy. It’s all a bit of a what-to-cook thought-salad and, unfortunately, I can’t serve that tonight.

We’re all bound by the struggle to uncover what’s for dinner. I end most conversations with that very question: forever searching for inspiration, insight, or maybe, if I’m lucky, an invitation. When my cooking ideas are scattered, there are a few things I like to do to get out of the funk – and onto new and exciting cooks for the week.

Get inspired

When in doubt, eat out. I finally got myself over to Kurumac in Marrickville, which I’ve had my eye on, well, since they opened in 2019. The prawn and veg tempura with dashi broth and soba was the flavour change-up I needed. It was so great that, a fortnight later, I made the 30-minute trip back for another tray of the stuff. After a stop-off at the Asian grocer on the way home – I like Tong Li in Haymarket – my dinner plans now include throwing anything I can into a bubbly tempura batter. It’s not as good as Kurumac’s, but it’ll do in between trips to the inner west. Go to the place, eat the thing, get inspired.

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Cook your books

Not in a way that makes your accountant cry at EOFY. No: open up one of your coffee table placeholders and actually use the recipes. I love using books from local restaurants because you know what to expect. I’m deep in the Ester cookbook, keeping it simple with recipes I can prep throughout the day to make dinner a little different (like beef tallow flatbreads, parmesan stock and sourdough crumpets).

Mystery box

Farmers markets are great but can add to the decision fatigue and leave you with an eclectic bunch of veg and more questions than answers. I’m very into the hyper-seasonal produce boxes from Sift Produce, with everything sourced directly from just a few growers so all the produce works together. It’s a box of inspo that is so fresh it lasts for weeks – truly! – in your crisper. The produce boxes are on hiatus while spring kicks off, but you can keep your eyes peeled for the next drop (coming soon) on socials.

Condiment shake-up

A new condiment can also easily revamp your regular schedule. I very recently secured a jar of small-batch sambal from Sydney pop-up pro Wok Boi and – with the mellowed flavours of simmered tomatoes and lip-tingling quantities of chillies – it instantly kicked me out of a rut. I grilled a slab of cabbage – hard – and dressed it with sambal mixed with softened butter, salt and lime zest. Simple, spicy, buttery. Great.

Still can’t figure it out? Believe it or not, you can also walk out your door and someone else will cook for you. My favourite pop-in of the moment is the Sapporo Miso Ramen Factory Sora in Potts Point, specifically for the spicy tonkotsu ramen. Another old favourite is Bayswater Kitchenette for parmesan-crumbed lamb cutlets or a bowl of pappardelle with beef ragu. Dinner’s served.

Gemma Plunkett is a Sydney-based dinner party tragic. She works as a food writer, recipe developer and content strategist. Find her (but mostly food) in pictures or fortnightly in your inbox via her free newsletter Ding!