Cheesy garlic roasted asparagus

Cheesy garlic roasted asparagus

Cheesy garlic roasted asparagus A quick and tasty side dish that the whole family will love! Ingredients 250g asparagus spears, woody ends removed 1 tablespoon olive oil  1 teaspoon minced garlic (or 2 cloves garlic, minced) Sprinkle of salt and pepper ½ cup grated...
Fermenting vegetables for beginners

Fermenting vegetables for beginners

Fermenting vegetables for beginners Eating fermented vegetables is as old as humanity, but has dropped out of many Australian diets for a long time. In this workshop, Jen Willis teaches us the basics of fermenting vegetables and the difference between pickling,...
Eating the humble radish

Eating the humble radish

Eating the humble radish I remember my mother made radish roses for the salad on Sundays during the summer with the other produce from our garden. Lettuce, cucumber, tomatoes, spring onions and beetroot were the mainstays. We also grew peas and beans, but they were...
Hints for pressing and curing olives

Hints for pressing and curing olives

Hints for pressing and curing olives Suzy Sharpe, who designed and manages the Sustainable Macleod website, phoned me the other day with a question about olives that I could not answer. I then phoned David Strutt who has a wonderful olive grove at Arthurs Creek, and...
Sally Wise’s Plum Sauce

Sally Wise’s Plum Sauce

Sally Wise’s Plum Sauce Congratulations to Mikoto Araki who won this months #inseason #cookoff with her recommendation of Sally Wise’s plum sauce recipe. Ingredients: 3kg damson or other dark plums, washed (or greengage plums) 1.5kg sugar 6 cups cider...
Silverbeet Dolmas

Silverbeet Dolmas

Silverbeet Dolmas Congratulations to Emily Willocks who won this months #inseason #cookoff with her silverbeet dolmates. Emily noted that she usually uses roo instead of lamb and often likes to use red rice. Thanks for a great recipe Emily! 50g minced lamb 1 cup rice...