Rarely have two books landed on our kitchen table at once that have been so different, yet so similar! The Art of Frugal Hedonism + Grown and Gathered encompass deep urban frugalism (for hedonists) to dreamy-yet-muddy farm life+kitchen. With pictures. In a current climate where lots … Continued
These delicious little things have become a house staple at our place – the go-to biscuit of lunchbox and ‘we have nothing to munch’ issues alike. They’re crunchy and chewy and full of yum, and extremely easy to make. You … Continued
A delicious vegetable dip (with home made crackers) is a hard snack to beat. Here’s three super easy and awesomely tasty recipes you should make right now… Sitting down and sharing food with others has to be one of the … Continued
When a place calls itself a ‘climate change farm’ you would suspect that it’s first book is likely to contain more than recipes for home-made pasta and tips for starting seedlings. And you would be right! With a subtle twist of the telling, A Year at … Continued
Silently eyeing the crostata off, I did briefly think of eating it all just there and then. No one else was home you see, they didn’t know I had made it. Still eyeing the tart off, I paused for just … Continued
It’s coming up to berry season, folks! There is nothing quite as good as eating a handful of summer berries picked at their seasonal best. You can taste the summer sun in their tiny delicate bodies, all the while wondering … Continued
It’s pretty hard to beat the smell of freshly baked bread at dawn…
Recently we were lucky enough to score some of the amazing, earthy sunshine that are organic turmeric rhizomes. So much goodness in this plant! But like many harvests, when it rains it pours. Here’s what we did with ours.
So when Sandor Katz lands on our shores in a few weeks, we’ll be feeding everyone who comes along to the evening talks, sessions and workshops with fermented goodness. Crocks are bubbling across the country in readiness – thanks to … Continued
We had the best fun at the free little Fermentation workshop at the MCA last night! As promised, here’s the recipes from what got made. Apple and Juniper Sauerkraut and that delicious Fermented Tomato Salsa…
In readiness for joining us in a few short weeks for the Art of Fermentation with Sandor Katz tour, Sandorkraut recently recorded an interview with the Good Doctors. As usual, the interview was a great mash of folk history, science … Continued
We’re celebrating the harvest on January 25th with a Passata Day in Sydney – would you like to come?
The whole restaurant-with-added-market-garden is becoming a bit of a thing. And hooray for that. Most examples I’ve seen, however, are heavy on look-and-feel, but light on actual, really truly, garden-to-plate action. Not so with Harvest Cafe in Newrybar, just south … Continued