Back in time for dinner series#

Just take a cue from Ree Drummond (she even has a cookbook dedicated to super easy recipes): 'I find myself gravitating toward recipes that are delicious but don't require a lot of prep or fuss,' she says. The best part is that these easy dinners mean you can navigate between school drop-offs and busy work schedules while still having time for a quality family meal. Get the latest news from in your inbox.If the question, 'What's for dinner, tonight?' has you in a constant state of panic, we've got some good news! These easy dinner recipes are here to save the day! From quick 30-minute meals and Instant Pot recipes to dinner ideas that require little clean-up (like sheet pan suppers), this list has something for every night of the week.

Back in time for dinner series#

“But the most important thing you see and learn over the course of the series is how ordinary people lived and what that does is add flesh to the bones of history.”īack in Time for Dinner airs on Tuesday, May 29, at 8.30pm (AWST) on ABC. “All of the historical events we touch on. “It is a fun history lesson and it is great to watch because it is an adventure and you see these quite funny people being put in ludicrous situations, but it allows you to see with your own eyes how people lived in another era. “We do more terrible things to them over the course of the series, but they are terribly receptive,” Crabb says with a laugh. Credit: SuppliedĬrabb says while the Ferrone family were adventurous and open to the time-travel experiment, the 1950s’ stringent social roles and lack of modern appliances such as television, were a challenge for everyone, including teens Julian and Sienna, and 10-year-old Olivia. Camera Icon The Ferrone family: Peter, Sienna, Carol, Olivia and Julian.

With the country transitioning from the rationing of WWII to the excitement of the 1956 Melbourne Olympics, the Queen’s royal tour and an influx of Italian migrants, Australians tucked into culinary masterpieces such as tripe in white sauce, liver sausage sculpted into a pineapple shape and the Australian Women’s Weekly’s first spaghetti bolognaise recipe. The first episode, airing on May 29, takes the family back to the 1950s, where wife and mother Carol is expected to do all the cooking, cleaning, child care and shopping while husband and father Peter experiences the emotional distance of being the head of the household. The seven-episode series, based on a UK format, sees food-loving family the Ferrones give up the comforts of the present and step back in time to discover how Australians shopped, cooked and ate.Įach episode visits a different decade, with the Ferrones’ own home transformed from the 1950s all the way to the present day and into the future.įollowing carefully researched recipes, the family source, cook and eat the same meals as everyday Australians in each era, and live through the highs and lows that shaped family life. “We have this incredibly observable migration pattern because we are an island nation, and over the decades we have had very clear migratory waves which have set off a culinary depth charge on this continent.” Camera Icon The series challenges the Ferrone family to give up their modern-day comforts to discover how Australians cooked and ate in bygone eras. “And as it happens, it is as subjective to fads and trends as everything else. “Food is obviously a very vital part of our lives, but it is also a really deep, connecting fibre between humans and a way of expressing companionship or respect or love and of helping others,” Crabb says. The ABC chief online political reporter, who uses the ritual of cooking to delve into the lives of politicians in her informal interview series Kitchen Cabinet, says food is deeply wired into culture and changes in the population affected the way we ate and how we thought of ourselves.