Cabbages come into their own when preserved or fermented.

Fermenting cabbage

Tue, 22/03/2022 - 12:35pm

Cabbages are wonderful raw or cooked, but they really come into their own when fermented and preserved, Jian Liu writes.

Indigenous ingredients use by Norie

Local flavours

Wed, 02/02/2022 - 1:53pm

In her new book Mabu Mabu, First Nations chef Nornie Bero explores a wonderful array of native foods and flavours. 

Wild greens galette

Wild greens galette

Tue, 23/11/2021 - 1:00am

Summer or winter, this recipe from Kirsten Bradley and Nick Ritar makes use of wild greens such as dandelion, chickweed and mallow - or pick greens from your garden!

Spring chicken soup

Spring chicken soup

Tue, 13/07/2021 - 1:06pm

It may be called 'Spring Chicken Soup' but this recipe from Grown & Gathered by Lentil and Matt Purbrick is too scrumptious to not use year-round. Enjoy!

Kale & Borlotti Bean Soup

Tue, 25/05/2021 - 2:50pm

Sophie Hansen's winters are long and cold, which means she likes to cook plenty of warm, nourishing food like this hearty soup.

Make your own spelt flatbread.

Bake your own spelt flatbread

Mon, 02/11/2020 - 4:39pm

Sophie Hansen introduces some nutritious and flavoursome flours in our latest issue: spelt is one of them. Try it in this delicious recipe.

Easy-to-make olives in brine

Mon, 03/02/2020 - 3:03pm

Penny Woodward's recipe for olives in brine is oh-so easy -- now you just need to grow the olives!

Tamarind & Thyme Crème Brûlée

Mon, 27/05/2019 - 1:02pm

This delicious version of rhubarb and custard uses boonjie tamarind, a bright-red, tangy fruit that’s a refreshing treat eaten raw or used as a paste, chutney or sauce.

Kibbeh Lakteen (pumpkin kibbeh)

Wed, 27/03/2019 - 3:58pm

This pumpkin kibbeh is an ode to autumn, with its crunchy shell and tasty stuffing of mixed greens and spices.