Here’s a collection of our favourite articles on fermenting, curing, foraging, making and baking!
Featuring everything from experimental kimchi recipes to making your own cheese, or perhaps air-cured biltong. And also pikelets, of course.
It’s mid summer here at Melliodora. The days are hot and the cicadas sing in the trees all around. It’s a time for berries, plums, treehouse builds + giant zucchinis. We rise early before the heat starts – to water precious plants, to twine climbing tomatoes so they can reach high, to just sit outside with a…
Our household runs on a few key foods + drinks that we make from scratch each week with local ingredients and wild fermentation: tibicos, jun, no-knead sourdough, kefir cheese and kraut. Here’s how we make them! Alrighty so for our final article of the year I thought I’d leave you with a bunch of small but delicious kitchen…
For anyone wanting to start natural cheesemaking at home, sourcing raw milk can be tricky, if not impossible. So to the rescue comes Milk Kefir – breaker of chains, un-pasteurizer of milk, restorer of worlds and all-round kitchen hero. No really, I mean it. Milk kefir grains are a Symbiotic Community of Bacteria and Yeasts (SCOBY) –…
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 of folks are wanting to downsize, downshift, simplify radically, barter + trade, go no waste,…
Eat your foraged greens, wherever they may be. Anyone for a seaside sandwich? Sea lettuce is easy to find and forage, and it’s packed with goodness. In NSW (the regulations in other states vary slightly), sea lettuce is the one and only seaweed that normal folks may forage and harvest in it’s live form, straight…
While I was travelling in Java recently on a design exchange, I became very good friends with Tempeh. We even learned to make it – village style. Everywhere we went in Java, tempeh was sold freshly made and wrapped in banana leaf at the markets, or often as a meal option in the small warungs…
Seaweeds stand alone as an incredibly nutritious, regenerative resources like no other – and for many Australians, they’re right on our doorstep. Here’s the basics of foraging, drying and eating a few of them. Firstly, the question that I’ve been grappling with of late… what’s with Aussies and their seaweed? Our continent has incredibly diverse algae,…
Pumpkin seeds. That bit in the middle of this fine Autumn and Winter food. So good! Save them, eat them, plant them. Here’s how to do it. The humble but oh so tasty pumpkin is a part of the cucurbits family, and is a signature staple for all autumn eating ’round these parts. The seeds,…
Sauerkraut has become a primary cog in the engine of our kitchen. We eat it hot, we eat it cold. On eggs, in soups, and on the side. You can make it with whatever you’ve got. Or nearly. So of course there’s traditional sauerkraut, which is made from just cabbage, i.e. kraut. And it is…
Apple scrap vinegar: you can drink it straight, use it as a household cleaner, drizzle it over your favourite salad and rinse your hair in it. Let’s talk about how seriously good this stuff is, as well as being crazy easy to make. While not being new to the wonderful world of fermenting, apple scrap vinegar…
What do you do when you’re short on time and the many boxes of home grown nectarines you’ve been gifted are all about to go mushy? DIY fruit leather roll ups to the rescue, that’s what. We made these with nectarines that came (in quantity) from Nick’s parents trees (thanks Mum) but you could use…
Raising slow food kids can be done in simple everyday ways – it’s not about cooking a hand-made feast three times a day! Just get them involved, take the time and watch your family grow, in more ways than one. Introduce kids to the wonderful world of slow food from the very beginning and you’ll…
Best Passata Day ever! Great tomatoes, even better company and a bonus electrical storm in the middle. What more could you ask for when spending a day storing the season of Summer? This was our second Passata Day held up in the 107 rooftop garden – and it was a hot one. But we’d moved…