Grocery Shopping

A friend posted a breakdown of his weekly grocery bill today – call me nosy, but for some reason I find that sort of thing really interesting! I’ve been poking at our weekly bill to see if we can shave off any more expenses, but I think we’ve got it down about as low as we can get it without becoming vegetarian or significantly changing our eating habits. So anyway, here’s our breakdown for this week, based on our usual Saturday shopping trip:

Fruit and veg store: $36.50

  • eggplant
  • cucumber
  • asparagus (man I love asparagus season!)
  • 3 different kinds of summer squash (butternut, yellow patties, gem)
  • lots of red capsicum
  • cherry tomatoes
  • lemons
  • lime
  • apples
  • nectarines
  • dried apricots
  • blueberries
  • spring onions
  • garlic

Butchers: $39.50

  • lamb mince
  • chuck steak
  • sirloin steak
  • ox tail

Spice shop: $4.50

  • ground cassia bark
  • cardamom pods
  • cayenne pepper

Asian shop: $6 (The Boy says ‘Asian shop’ is racist, but what else do you call it?)

  • Pho noodles
  • black peppercorns

Delicatessen: $7

  • Brie and cheddar

Coles (needed to do a breakfast run before our proper shopping trip): $16

  • bread
  • milk
  • eggs
  • bacon
  • mushrooms
  • rolled oats
Total: $103.50

This week was a bit more on the expensive side for us, as The Boy wants to cook a dish that requires 3 different kinds of beef, we were missing some staples that will last a while, and we splurged on some interesting fruit and veg. Usually a cheap week follows an expensive week of shopping, so we average out to $50 – $100 in groceries plus a few missing or fresh ingredients bought throughout the week. I think for two people that’s not too bad! Obviously we have a lot of other staples already in our pantry (canned stuff, spices, flour, rice etc) that I try to buy when they’re on sale. I can safely say that the fruit/veg part of our bill is significantly less than it was when we did all our shopping at Coles.

I used to make a list of things to cook for the week and then shop for that, but now that I’ve gotten a bit more relaxed with cooking and making things up we just see what is cheap and in season, then base our menu on that with one or two days planned for leftovers or dining out. Here’s what we’re cooking this week:

  • Hanoi style pho
  • asparagus frittata
  • roasted summer squash with something yet to be decided
  • papoutsakia (stuffed eggplants)
  • capsicum soup
  • probably lots of Greek style salad and leftovers for lunches

It’s gonna be a good week! How do you handle your grocery shopping?

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