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.
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 can make them with white flour as per the recipe below, or you can make…
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 best things in life. Whether it be an intimate dinner for two, a shared breakfast…
Storing the season for year-round stews of organic tomatoey goodness – is there a better way to spend a Saturday? I think not. Recently we held our annual Passata Day – much squishing and boiling and eating and talking and drinking, which all resulted in a truckload of preserved tomatoes, ready to take on other…
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 Otter Farm somehow folds resilience into seasonality into food into small-holding futures. And all with…
Bread doesn’t often get the opportunity to go stale in this household, but when it does? Well, I’m actually a little pleased. It gives me the opportunity to make a handful of tasty old bread kind of dishes that I wouldn’t normally make when the bread is still sitting fresh. Now using good quality artisan…
You know how it is – in the middle of Summer, both culinary + medicinal herbs are everywhere – there’s so many that you forget to see them. And then, before I know it, it’s Autumn, with the cold weather closing in – and we’re coming up to the season of sniffles, coughs and colds. Which…
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 a moment longer… did they really need to know? I gently poked the pastry edging…
Summer downtime is the perfect chance to get fermenting, even if the heat means that everything bubbles like crazy! Check out these 4 recipes for some easy yet delicious ways to get some probiotic action into your kitchen this Summer. Fermented Tomato Salsa This recipe comes via our Fermentation teacher Gillian Kozicki. It’s absolutely killer,…
Rustic style cooking and I seem to go way back, long before it was cool to do rustic anyway. It wasn’t because I was ahead of the hipster masses – really when it comes down to it, it’s because I’m quite a lazy cook. I’ll happily slap a rustic label on well, pretty much most…
The act of preserving fruit, like gardening, is a hopeful act. It’s a gesture of goodwill to future meals that you plan to have, incorporating a since-past season’s bounty. It’s also darn repetitive (though some would call it calming, I suppose), all that cutting and washing and slicing and bringing up to heat and waiting and cleaning…
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 how nature could get them so deliciously perfect.
It’s pretty hard to beat the smell of freshly baked bread at dawn…
A few Sundays back, we took over a guestaurant in Redfern to get messy. Cabbage was chopped, vegetables were brined, milk was kefir-ed, kombucha was drunk and much was learned. All in the glorious undertaking of learning how to use fermentation to make healthful and seriously delicious stuff out of simple fresh ingredients. Triple yum.