Almond & Rhubarb Tart
The delicious almond and rhubarb tart served at the Diggers Club and Organic Gardener Magazine Readers Lunch.
September preserve: preserved lemons
Bottle lemons for a tangy addition to tagines and roast meat.
August preserve: rhubarb and ginger jam
Rhubarb and ginger make a warming, wintry jam, writes ALECIA WOOD.
Nasturtium and macadamia pesto
Gavin Hughes, Executive Chef, Byron at Byron Resort & Spa, has provided this recipe for Organic Gardener.
July preserve: quince and chamomile jam
ALECIA WOOD describes how to add chamomile blossoms to quince for a wintry jam with a twist.
Coriander pesto
If you love coriander, it’s hard to imagine you could ever have too much in the garden, but when you do, you could turn it into a delicious coriander pesto, writes PHIL DUDMAN.
Lemon and lime curd
Taken from Simply the Best by Valli Little Perfect for filling tarts, crepes and cakes - or serve with blueberries, fresh ricotta and biscotti for an indulgent dessert.
Roasted pumpkin risotto
1 head garlic 800g ‘Kent’ or ‘Butternut’ pumpkin, peeled and cut into 2cm squares 4 tablespoons extra virgin olive oil 2 tablespoons rosemary leaves, chopped 1 litre chicken stock 1 leek, white part only, sliced 1 brown onion, finely chopped 2 celery sticks, finely chopped 1 long red chilli, deseeded and finely chopped 1½ cups […]
Herbal teas from the organic garden
If the cold, winter days are making you feel a little run down, then maybe a warm cup of tea made from some regular garden herbs is just the thing to lift your spirits, writes PHIL DUDMAN.
Pear, fig & ginger upside-down cake with ginger syrup
This is a moist, light cake and the semolina adds a little crumble.
Chargrilled ginger pork cutlets with Asian salad and lemon ginger dressing
Chargrilled ginger pork cutlets with Asian salad and lemon ginger dressing.