Wild and free! Right beneath your feet – in gardens, reserves, along waterways and roads, you will find an entire world of wild edible leafy greens. What better way to celebrate all this spring goodness than with fresh pesto?
If you are like me and love a deep umami punch to the palate, then kimchi is the ferment for you. It showcases the spicy slow burn of Korean chilli and the fermented funkiness of fish sauce.
If you are staring at a rather bland plate of protein and veggies, these healthy flavour bomb dressings will take your meal to a whole new level. Bursting with flavour and dense in nutrients they are the antidote to bland. I use Sunday afternoon to ease my way into the busy week ahead….
My two pantry apothecary essentials for winter are honey fermented garlic and elderberry syrup. Garlic gets to work on microbial (including bacterial) infections while elderberry works against the cold and flu virus.
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…