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.
Make your own radish kimchi
With a garden overflowing with radishes, a recipe that makes the most of this crunchy root is a must.
Sustainable September @ South Melbourne Market
Head to South Melbourne Market in September for a barrow full of sustainability.
