Recipes

Cabbages come into their own when preserved or fermented.

Fermenting cabbage

March 2022

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

February 2022

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

Wild greens galette

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Kale & Borlotti Bean Soup

May 2021

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

November 2020

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

February 2020

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

Tamarind & Thyme Crème Brûlée

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Passionfruit wine

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Chocolate pudding with gooey bits

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Yoghurt Bavarois with mandarin cake, thyme and saffron

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