Recipes
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Kimchee for the Faint Hearted
Kim Chee has so much more to offer, like variety, a chilli option, use up leftover veggies before they ‘go…
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Korean Kimchee
For some time now I have been fermenting vegetables for at least three reasons. First I don’t like the flavour of…
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Making Camembert at Home
As I am preparing to give the Camembert workshop in Canberra, I thought it would be good to put down…
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2 Ways to Preserve Leafy Greens From Your Veggie Garden
In my experience, leafy greens are among the easiest kinds of veggies to grow. But they don’t keep for very…
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Herb Pesto (and Mulberry Milkshake)
Pesto can be made with any edible green leaf or leaf combination. When all you see in your garden is…
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Veg-rennet cheese with Artichoke Flowers
It has been talked about a lot but there is no real recipe in cheesemaking forums using vegetable coagulants. While…
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A Cheese Rennet à la Sourdough Starter
This recipe originates from the Turkish nomad people who live on mountains and travel with their animals. They are called…
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Quick Vegetable Stock
Vegetable Stock is a fundamental ingredient for many people – it allows us to easily add taste to almost anything. …
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A Guide to Tropical Cider Alchemy
10I don’t drink much these days, but I do make a lot of alcohol. As I write I have a…
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How To Make Your Own Simple, Cheap And Toxin-Free Body Hygiene Products
Body hygiene products often contain a large number of dubious substances such as artificial perfumes, microplastic, silica, aluminium and a…
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Vanilla Cultivation: A Practical Guide for the Tropical Homestead
The vanilla orchid (Vanilla planifolia) is one of the world’s most interesting plants. Of the nearly 35,000 species of orchid,…
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The Herbs of Zaytuna Farm – Rosemary
Welcome to Zaytuna Farm. To get here you turned off the highway and drove through rolling hills, covered with macadamia…
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