Seasonal ferments: nectarine kimchi and plum vinegar

Naturally high in sugars, stone fruits ferment quickly and beautifully. So when it’s harvest time and you have more than you can eat or share, these recipes from Katerina Lazareva offer a way to preserve the flavour of your fresh fruits.

Soup season

keep warm with this nourishing soup recipe: a creamy vegie bowl made with cauliflower from your garden.

Buratta with Baked Grapes

Try this Mediterranean-inspired recipe from Dan Pasquali's kitchen. It is a grape sensation!

Make your own radish kimchi

With a garden overflowing with radishes, a recipe that makes the most of this crunchy root is a must.

Preserving lemons

When there's a glut of lemons in your garden, you can share them with friends and, with this recipe you can preserve them for later use – nothing wasted.

Fermenting cabbage

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

Make your own kimchi

You can grow many of the ingredients for kimchi in your garden and then make your own with this recipe.

Early summer harvesting notes

Penny Woodward talks about harvesting garlic, basil, globe artichokes and zucchini flowers

Harvest notes: early spring

Check your garden to see if the following are ready to harvest: bananas, coriander and english spinach.

Take your pick for your kitchen: early winter 2024

Now is a good time to see if your limes, cauliflower and ginger are ready to be put to use in your kitchen.

Take your harvest pick: Autumn 2024

Now is the time to see if you can fill your harvest basket with these tasty picks.

Passionfruit wine

This award-winning wine from organic vintners, Nadia and Francis O'Connell, is a great way to use excess fruit.