20+ clever hacks to help slash your growing grocery bills

No, you’re not imagining it – everything really is expensive. The cost of the weekly grocery shop remains eye-wateringly high, with little sign of relief in sight.

Everything we buy in the supermarket sits at the end of a complex supply chain, where ongoing global disruptions continue to compound our price pain at the checkout.

As Easy Money author and Today Show money expert Joel Gibson explains, global events like the 2022 war in Ukraine had a direct impact on the checkout, driving certain grocery prices up by over 10 per cent a year.

“Now the Iran war looks set to do the same, with some beef, chicken and dairy products already up by 12.5 per cent this year, based on Zyft price intelligence.”

According to Gibson, it usually takes a year or two for the full impact of these global events to filter through to shelf prices. Having endured two massive hits in just a few short years, the pressure is undeniably on.

But with some clever planning, savvy shopping and a box or three of wonky but wonderful fruit and veg, you can stretch your budget further – and still put healthy meals on the table.

Supermarket tips

Plan ahead

The adage “never shop on an empty stomach” is especially true when budgets are tight. Taking the time to plan your meals and write a shopping list before leaving the house is one of the easiest ways to save.

“Planning meals before you shop helps reduce costs, limit impulse purchases, and minimise food waste,” says dietitian and nutritionist Danielle Shine. “Check what you already have in your pantry and build your weekly meals around those ingredients.”

A list also prevents you from buying duplicates while giving you a clear idea of what to buy in bulk or cut back on. Ask yourself: Do I really need four types of cheese, or every single spice for a single meal?

“If a recipe calls for three different herbs, it’s insane,” says cookbook author and Cornersmith founder Alex Elliott-Howery. “Herbs are expensive. If it says parsley and dill, choose one. Make your own call on it.”

At the supermarket

Cookbook author Alice Zaslavsky recommends starting your shop in the fruit and vegetable section.

“When you’re buying vegetables first, bang-for-buck is there and buying seasonally is cost-effective,” she says. “So start with the veg.”

Shine recommends comparing unit prices (per gram or kilogram), embracing home brands and opting for frozen products, which can be nutritionally comparable to fresh.

“Larger packs of foods you use regularly, like rice and pasta, can reduce the cost per serve,” she says. “Supermarket own-brand products often provide similar nutrition to branded alternatives, particularly staples like oats, canned tomatoes and beans.”

Skip the items charging a premium for basic prep work. Whole vegetables or full blocks of cheese work out significantly cheaper per gram than pre-diced pumpkin or pre-portioned snack packs. Doing the chopping yourself is an easy way to keep cash in your pocket.

Embrace ugly fruit and veg

Don’t overlook the “ugly” produce sections, which offer great quality at a much lower price point. Look for ranges like Coles’ “I’m Perfect” sweet potatoes ($3.27/kg v $4.90/kg for regular) or Woolworths’ “Odd Bunch” apples ($3.90/kg v $4.90/kg). The slight visual imperfections mean significant savings at the checkout.

Beyond the supermarkets, look into online delivery services specialising in farm-direct “seconds” and pantry staples. Local independent grocers are also great for discounted, imperfect produce. If you have access to farmers’ markets, farm gates, or digital platforms like the Open Food Network, buying direct cuts out the middleman and keeps more money in your pocket.

You can also team up with others to stretch your money further. Social enterprises like Box Divvy make this easy by allowing groups to buy direct from wholesalers and producers, splitting the cost among members to secure cheaper rates.

Use price comparison apps

Bargains are out there if you know where to look. Supermarket price comparison apps make it easy to track shelf data and separate true discounts from misleading sales cycles.

“As recent court cases have shown, just because something is discounted doesn’t mean it’s a good price,” says Gibson. “The unit price is really the only number that matters, and the latest tech tools can compare unit prices for you in seconds.”

There are loads of grocery price comparison apps and websites around, with more popping up by the week. Here are five of the top-rated bunch to try.

Store it right

Now that you’ve bought your produce, you need to ensure you get every last bite out of it.

“Storage is the first place to start,” says Elliott-Howery. “Think about what needs using first and what will last a bit longer. Zucchini won’t last as long as potato, so use the zucchini first.” Plan meals for the week in the order that produce needs to be used.

It’s important to treat your fresh produce well. Remove plastic packaging and wash and dry it to avoid moisture build-up that results in wilting – the enemy of fresh greens. Elliott-Howery swears by keeping celery in a water bath in the fridge for maximum crunch and longevity, and wrapping herbs in a damp cloth to help balance moisture.

Repurpose, preserve and pickle

Don’t throw out fruit and veg nearing their end; get practical like your granny used to by pickling, preserving or freezing them for future use. Unlike granny though, you don’t have to do it in big batches.

“It’s OK to make just one jar of something,” says Elliott-Howery. “If you’ve got some old fruit, make a quick pickle, or one jar of jam. We need to adjust old-school skills to make sense in the contemporary kitchen.”

Most produce can be revived when it is a little worse for wear. Microwaving stale bread with a splash of water will steam it back to life, while submerging wilted kale in ice water rehydrates and firms up its cell structure. Even stale crackers can be lightly baked to restore their crunch.