Witlof garden salad
Witlof is related to radicchio, and has similar crisp leaves, tightly packed and white in colour, with pale green tips.
Pumpkin muffins
1½ cups raw, peeled ‘Kent’ pumpkin 1½ cups self-raising flour, sifted ½ cup caster sugar ¼ cup pistachios, roughly chopped zest of one orange ½ teaspoon allspice ¾ cup olive oil ¾ cup buttermilk 1 egg, lightly whisked 1 tablespoon pomegranate molasses (see note) 2 tablespoons pepitas (pepitas can be a hulled pumpkin kernel or […]
How to make elderberry cordial
JUSTIN RUSSELL makes cordial with one of his favourite outlaw plants: elderberry.
Avocado with ceviche of salmon
Ceviche means “to cook without heat”. This is a South American Dish. 1 x 150g salmon fillet, skinless, finely diced zest and juice of 1 lime a few drops of Tabasco sauce 1 large tomato, seeds removed and finely diced 1 Lebanese cucumber, seeds removed and finely diced ¼ cup coriander leaves, finely diced salt […]
Avocado with Moroccan chickpea salad
Lemon vinaigrette 2 tablespoons lemon juice 2 tablespoons extra virgin olive oil salt flakes freshly ground black pepper Chickpea salad 2 cups cooked chickpeas ½ teaspoon each of ground cumin, ground coriander and paprika pinch of cayenne pepper 1 roasted red capsicum, cut into strips 1 preserved lemon, flesh removed and finely diced ½ red onion, […]
How to make grenadine
Got a glut of pomegranates? JUSTIN RUSSELL explains how to make the refreshing drink, grenadine.
Celebrate summer with peaches
Join PHIL DUDMAN and JULIE RAY to celebrate the best of summer’s organic bounty with this festive fare featuring plump, perfect peaches.
How to harvest and store onions
With the right pre and post-harvest treatment, your homegrown organic onions will store for months. PHIL DUDMAN shares his tips and experiences.
Asparagus royale
While its crisp, crunchy spears have long been coveted by royalty the world over, asparagus is a no-fuss prolific crop that makes for some tasty modern-day fare, say PHIL DUDMAN and JULIE RAY.
Broccoli and Potato Soup
Broccoli can be anything but boring. Just ask PHIL DUDMAN and JULIE RAY who have found creative ways of turning this winter staple into a tasty treat that even the kids will love.
Eat your organic broccoli, leaves, stems and all
If you’re growing your own organic broccoli, be sure to make use of the leaves as well. They make delicious and nutritious eating, says Phil Dudman.