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.
When street trees are also highly delicious. Bring on the lilli pilly everything. Where we live on the south coast of NSW, lilli pilli’s are just about everywhere – they’re up in the rainforest (where they’ve always been – they’re an Australian native) and they’re also on the street and down the sides of houses,…
Wondering what Milkwood’s all about, and why we do what we do? Here’s the 60 second version… Although, of course, if you read this blog, you’re probably fairly familiar with what we do. But please do watch the video anyway – it’s been quite a few years coming. It’s got natural building, chickens, bees, Joel Salatin,…
This place, Melliodora. A world renowned permaculture homestead, full of nut, fruit and forage trees, geese, goats, berries, vegetables, mudbrick homes and lives worth living. If you have studied, read or participated in any Permaculture-type doings and learnings in Australia, then you’ll be aware of the stellar home-scale permaculture demonstration site that is Melliodora, in…
Eat that which grows where you live, and mostly plants. That’s pretty much our dietary approach, in this house. We try to keep it simple, and as local as possible, in the interests of provenance, thrift, energy footprint, and grounding ourselves where we are. And we are, currently, by the sea. Fish and it’s sustainable…
Harvesting a box of warré honeycomb is an exciting event in any beekeeping year – its a sign that your bees have so much honey stored that taking a full box of honeycomb off the top of the hive won’t even be missed. It’s been about 4 years since we’ve harvested – firstly due to two poor summers…
What better way to celebrate your home grown (or locally sourced) Summer herbs and produce than within a tasty home made baked thing? Super tasty and super easy – Summer Holiday Bread. Combine a couple of summer time garden favourites with the general crowd pleaser of some home baked bread, and you have yourself an easy…
If you seek out ethical and sustainable meat, you may have found yourself with a huge bag of animal fat at some stage. Buying a half or whole animal direct from a local farmer is a great way to know exactly where your meat comes from and is an easy way to save money, reduce…
This Pickled Fennel Agrodolche is an excellent small-batch vinegar pickle recipe for whatever vegetables you’ve got a bit too much of. You know the kind of situation I’m talking about. In our veggie patch, it is time to plant the climbing tomatoes against the fence. And this means the end of the winter fennel crop must…
Porridge to spare? Again? Here’s a great recipe for left over porridge bread and some other waste free porridge dishes. If you are a porridge eating household, there’s a good chance that occasionally, there’s a little left over in the pot. Or maybe, if you have kids, a forgotten half eaten bowlful still on the table.…
Master Tonic, or Fire Cider, is a potent home-made remedy for winter colds and lurgies. It promises to boost your immune system, it’s anti bacterial, it’s anti viral and should ward any colds off like a medieval swordsperson. It also happens to be incredibly easy to make. The question is, will I be able to get…
The whole freshly ground flour thing has been something i’ve been meaning to sort out for about 8 years now. And we finally did it! A delicious decision. In our kitchen we tend to keep things whole + basic + home produced wherever possible. Life gets in the way of this a bit, but mostly, we…
Our great-grandparents didn’t have slow cookers to make their life easier. But they may have had something similar – a box of hay. Haybox cooking involved placing a hot pot of food in a nest of hay and leaving it there to complete cooking. Thermal cooking is an efficient and convenient way to cook –…
Storing the season can be done in many delicious ways, but I have to say, dried fruit is one of my favourite ways to do it. In Summer, it’s pears, nashis, peaches + strawberries. In Autumn, it’s all about the apples. In Winter, it’s citrus, and kiwi, and banana. And in Spring… well, you’ve got…