Vinegar and Brown Paper

28/09/2026

I’m taking a short break from batch cooking over the school holidays and meditating on a few new ideas for when we return. 💭

In the meantime, we’re trading as a chip shop 7 days for the holiday period, and there are plenty of VBP Kitchen meals in the little mini freezer out the front. A gift to your future self for one of those nights when you get home and dinner is already sorted.

I hope you’re all enjoying the wild weather extremes Bundeena has been serving up! I look forward to seeing you at the shop and sharing what’s cooking when batch days return. ❤️

18/09/2026

I’m hitting the refresh button ❣️

17/09/2026

Introducing some of our spring specials- just in time for school holidays ❣️

13/09/2026

It’s been a very busy week, and there’s something so calming about the warm spice of cinnamon—so we’re leaning into it this week.

Our Moroccan chicken soup will carry that gentle cinnamon warmth and be full of fresh turmeric, ginger, chickpeas, eggplant, preserved lemon and lots of fresh coriander.

The cinnamon continues in our beef moussaka: layers of potato, eggplant and beautifully spiced beef ragù, topped with silky gluten-free béchamel. Warm, hearty and proper home cooking.

Katya is gaining quite the reputation for her fish pies and chowders, so we’re simply going to stand back and let her go for it this week with Katya’s Fabulous Fish Pie.

And something completely new: a layered beetroot, spinach and potato gratin with creamy gluten-free béchamel and Parmesan.

We’re focusing on building up our gluten-free offerings this week. We now have a fabulous wide and varied range of backup dinners tucked away in the freezer for those late arrivals home after the big commute.

Come in and have a look—there’s quite a range waiting for you ❤️

09/09/2026

Katya has completed your chowder- please note it is not gluten free this time.
It’s ready and we will be in the shop till 5 or I can you it to you if you are in bundeena - I’m doing Maianbar deliveries tomorrow - thank you for your patience and your custom 🙌

07/09/2026

Sorry all but there’s been a mix up with deliveries 😅

06/09/2026

This works well considering we might be having a black out.
This small business appreciates you more than words can say 🙏

06/09/2026

I am obsessed with the spinach and ricotta mix. I genuinely cannot get enough of it—and apparently, neither can you!

So, the conchiglioni are back this week: those glorious big pasta shells stuffed with spinach and ricotta and baked in rich tomato sugo.

I’ve also decided to bring back the Smoked Haddock & Corn Chowder because the response after its last appearance was very noisy—in the best possible way. There was a lot of excitement about just how delicious it was, so clearly we needed another round.

THIS WEEK AT VBP KITCHEN

🍅 Conchiglioni e Spinaci al Sugo (V)
Ricotta and spinach-filled pasta shells baked in rich tomato sugo.

🌿 Country Pork & Fennel Meatballs
With slow-cooked onion jus.

🌶️ Red Thai Chicken Curry
Tender chicken with bamboo shoots in a fragrant red coconut curry.

🥔 Lamb Shepherd’s Pie
Slow-cooked lamb and seasonal vegetables topped with creamy mashed potato.

🌽 Smoked Haddock & Corn Chowder
Creamy, hearty and warming.

Mains $24 • Chowder $18
Each serves two.

To order, send me a message anywhere you can—and I’ll confirm it with you. 💚

03/09/2026

Gearing up for the weekend and the team has come up with this little Father’s Day line-up 👀

A few old favourites, a few ridiculous new additions, and enough bacon, caramel, caffeine and lolly bags to keep the everyone happy!

Come hungry. Bring Dad. Or just come because you want the burger.

Grab a meal or two for dinner 🙌

31/08/2026

Sorry all - I’ve been channeling my creativity and it’s taken it’s sweet time this week but I’m pretty excited to announce tomorrows menu … I’ve shopped and I’m in top form ( with help of my side kick angles) to bring you … bah bah bah bahhhhh

28/08/2026

🚨 WE SOLD OUT SO FAST… WE MADE MORE! 🚨

Apparently Chef Katya never sleeps. I’m beginning to suspect she simply plugs herself into the wall overnight. 😂👩‍🍳

Back in the fridge today:

🍅 Spinach & Ricotta Cannelloni with sugo sauce
🍄 Handmade Gnocchi in creamy boscaiola sauce
🍝 Beef Lasagna

The most common question we’re asked is: How do I get my hands on some of these meals?

The answer is quite simple:

Come into the shop while we’re trading from 11 am–4 pm, Wednesday to Sunday. The meals are available from the fridge or our little freezer.

Or send me a message to have a portion or two held aside. I’ll reply to confirm that I’ve got them safely tucked away for you.

Freshly made, generously portioned and ready for an easy dinner—before Katya has to start cooking again. 💚

23/08/2026

For those of you trying to follow along at home, our winter menus have been deep in the smoky, fireside flavours of smoked haddock, smoked pork, smoked cheese and smoky paprika.

But there’s something different in the air now. Spring is beginning to make itself known.

We’re not abandoning comfort just yet—but this week we’re letting in a little freshness, with lemon, quinoa, spinach, seasonal vegetables and the warm Greek flavours of cinnamon and dill. We’re thinking about wearing a swimming cozzie soon—but we’re not committing just yet.

And because I desperately need a holiday, we’re dipping our toes into the Mediterranean Sea of Greece. No passport required!

18/08/2026

17/08/2026

THIS WEEK AT VINEGAR AND BROWN PAPER COMMUNITY KITCHEN

🥧 Chicken, Seasonal Corn & Smoked Speck Pot Pie
Chicken, seasonal corn and smoked speck poached in a velouté and leek sauce, topped with flaky pastry.

🍝 Classic Beef Lasagna
Layers of slow-cooked beef ragù, pasta, béchamel and plenty of cheese.

🥣 Asian-Inspired Pumpkin Soup
Smooth, fragrant pumpkin soup with warming Asian flavours, finished with coconut milk and fresh coriander.

🥕 Minestrone with Black-Eyed Peas
A hearty vegetable soup with black-eyed peas in a rich tomato broth.

Mains $24
Soups $18
Each serves two.

Available Tuesday from 5–6 pm, then Wednesday to Friday from 11 am–4 pm.

Message any way you can to order. I’ll confirm your order by text.

Made slowly in Bundeena. Thank you for your support 💚

09/08/2026

READY FOR COLLECTION NOW 🙌❤️❤️

Tuesday’s VBP Kitchen menu is here 🤍

This week we’re cooking four meals ready for you to heat and eat at home.

• Smoked haddock & sweetcorn chowder — $18 (GF)
Smoked haddock, sweetcorn, potato and leek in a creamy chowder.

• White chicken, mushroom & tarragon lasagne — $24
Tender chicken and mushrooms in a creamy tarragon sauce, layered with pasta and plenty of golden cheese.

• Shepherd’s pie — $24 (GF)
Slow-cooked pulled lamb and vegetables in a rich gravy, topped with creamy mashed potato.

• Chickpea, eggplant & cauliflower curry — $24 (GF)
Chickpeas, eggplant and cauliflower with tomato, coconut and warming spices.

Each meal generously serves two and is freezer friendly.

Pick-up Tuesday from 5–6 pm, with any remaining meals available Wednesday to Friday, 11 am–4 pm.

To order, comment below, send me a private message—or contact me however you usually do. If your current system is working, I’m certainly not going to complicate things now 😂 I'll confirm its received and we are on!

Small batches, so please get in early if there’s something you’d love.

Made slowly in Bundeena ♡

06/08/2026

More information about how to have dinner in your slippers ❤️🙌

03/08/2026

What’s on this week 😻

31/07/2026

Did you know you can eat in here at VBP? See you soon !!!