The cost of living crisis has become impossible to ignore. Walking through Coles or Woolies these days feels like participating in an unwanted financial extreme sport. Remember when $150 would fill your trolley? Now it barely covers the basics.

Reading through some local community discussions about budget meal planning really struck a chord with me. Someone was asking how to feed two people on $75 a week - one vegetarian, one not. The responses were fascinating and got me thinking about how we approach food budgeting in these challenging times.

The iconic pub lunch - it’s practically woven into the fabric of corporate culture here in Melbourne. Recently, a discussion caught my eye about someone wrestling with whether to order an expensive steak at a team lunch, and it sparked some interesting thoughts about workplace dynamics and social expectations.

Picture this: you’re sitting at a restaurant with your colleagues, scanning the menu, and there it is - that perfectly marbled, premium cut that’s calling your name. But it’s nearly triple the price of what others might order. The eternal question emerges: will you be “that person”?