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.

New Books: The Art of Natural Cheesemaking + The Community Scale Permaculture Farm

Two different books with the same ethos are on our coffee table at the moment: The Art of Natural Cheesemaking + The Community Scale Permaculture Farm. They’re both books written by passionate doers who have gone against the flow and done things their way, with stellar results. Food for the mind and soul. With bonus…

Ferment Masterclass: Drinks + Tonics

Join us for a one-day masterclass where you’ll learn to make all types of fermented drinks + tonics. We’ll even send you off with everything you need to get started fermenting  at home. There’s a dizzying array of fermented beverages out there – kombuchas, kefirs, rejuvelac, kvass + tonics of all kinds. They’re all great…