Over the last few years I have read about black garlic. Not only has it become an “it” ingredient for chefs around the world it has also being touted as a superfood. On a recent trip to Canberra I was lucky enough to visit the Capital Region Farmers Market and come across local producer, John…
Knowing and Growing
Natural Sweeteners – Not So Sweet?
There is a worrying trend across wellness oriented food blogs and magazines to offer endless “healthy” and natural sweet treats. You have seen the pictures choking Instagram and Pinterest feeds – raw vegan paleo caramel slice, cacao peanut butter cups, raw cashew cream “cheesecake”. It appears that this is what all the healthy bods are…
Book Review: The Art Of Fermentation
My nan and her enthusiasm for natural remedies and whole foods influenced my life path and introduced my palate to the funky gorgeousness of fermented and pickled food. Since my childhood I had always been hungry for these tastes and was therefor thrilled to come across a copy of Wild Fermentation by Sandor Katz in…