As the mercury drops and the nights grow longer, there’s nothing quite like coming home to a hearty, flavoursome meal that’s been bubbling away all day.
According to former MasterChef favourite Hayden Quinn, you don’t need to splash out on fancy ingredients to create winter warmers that are big on taste and easy on the wallet.
Hayden’s top tip for winter cooking? Stock up on dried herbs and spices—Woolworths’ range starts at just $2 a jar, or two for $3.50. These little jars of magic are the secret to transforming simple, affordable ingredients into something truly special.
‘A well-stocked dry pantry is key,’ Hayden says. ‘Just three or four spices—think smoked paprika, cumin, fennel seeds, or dried mixed herbs—can make all the difference. When you slow cook with these, the flavours really develop and become delicious.’
Not only do dried herbs and spices last for ages in the cupboard, but they also let you experiment with different cuisines without breaking the bank. Hayden suggests trying Indian, Middle Eastern, or North African blends to keep things interesting and your tastebuds guessing.
If you haven’t dusted off your slow cooker yet, now’s the time. ‘A slow cooker is everyone’s friend, especially for busy families or anyone short on time,’ Hayden says. ‘You can pop everything in before you head out, and come home to dinner ready and waiting.’
For those who like to speed things up, Hayden’s also a fan of the pressure cooker, which can deliver rich, slow-cooked flavours in a fraction of the time. His go-to? A melt-in-your-mouth lamb shank dish that’s as easy as it is impressive.
Meat can be pricey, especially cuts like lamb shanks or beef cheeks. Hayden’s solution? Bulk out your meals with affordable pantry staples like canned beans or tomatoes. ‘Buy two lamb shanks, add a couple of cans of white beans, and you’ve suddenly got a meal that’s filling, full of flavour, and won’t cost a fortune,’ he explains. ‘The beans soak up all the delicious juices, so you don’t need to buy loads of meat to feed everyone.’
Canned tomatoes are another winter essential—perfect for stews, casseroles, and curries. They add body, tang, and a touch of sweetness to any dish.
One of the joys of winter cooking is the chance to explore new flavours. Hayden encourages home cooks to get adventurous: ‘Try an Indian lamb shank pot roast, or add some Middle Eastern spices to your beef cheeks. A few fresh herbs at the end, served with rice, and you’ve got a meal that’s packed with flavour and a little bit different.’
Here’s a chef’s secret you might not have tried: dried shiitake mushrooms. ‘I love throwing a handful into beef cheeks, ossobuco, or lamb shanks,’ Hayden reveals. ‘They keep really well in the cupboard, and just a few add a rich, meaty umami flavour that takes the dish to the next level.’
Dried mushrooms are a great investment—they last for ages, and a little goes a long way. Just pop them into your slow cooker or stew and let them work their magic.
Hayden’s final piece of advice? Don’t be afraid to experiment. ‘The more confident you get with using spices and different ingredients, the more exciting your food becomes. It’s all about having fun and making meals that you and your family love.’
Winter is the perfect time to get creative in the kitchen, and as Hayden Quinn shows, you don’t need to spend a fortune to eat well. With a few clever pantry staples and a willingness to try something new, you can whip up comforting, nourishing meals that will warm you from the inside out.
Do you have a favourite winter slow cooker recipe or a secret ingredient that makes your stews sing? Share your tips in the comments below—let’s help each other make this winter the tastiest (and thriftiest) one yet!
Also read: This 30-year-old cooking ‘bible’ still transforms kitchens today—find out why!
