Delicious
How to: make tomato ketchup
18 December 2015 | Alex Elliott-Howery & James GrantTry this ketchup just once and you and the kids will never go back to shop-bought again. Spice it up with chilli or smoked paprika if you like. The recipe
makes six 250ml jars.If you are cooking to share with friends and consume within weeks there is no need to heat process the sauce, but if you’d like
to store the ketchup for up to two years, you need to protect against bacterial growth by heat-processing
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How to: make vegetable stock
17 March 2015 | Linda RossIf you planted out root vegetables in early autumn you’ll be harvesting them now. While roots make great side dishes for whatever you’re cooking for dinner, your home-grown produce also makes the best stock.
Read MoreHow to: mix the best salad dressings
20 March 2015 | Robin PowellDress summer salads fresh from the garden in something new. We asked three of our favourite cooks to share their best-ever dressing.
Read MoreHow to: pickle cucumbers
13 November 2019 | Linda RossWhen cucumbers are on, you may find you have more than enough for salads, sandwiches and crudite platters. The secret - pickles. Our favourite recipe is from Cornersmith: Recipes from the Cafe and Picklery by Alex Elliott-Howery and James Grant.
Read MoreHow to: pickle olives
12 March 2015 | Linda RossOlives are one of those foods that conjure a sense of awe about the culinary curiosity of our forebears. Now is the time to make like the ancients and soak down olives for enjoying over winter.
Read MoreHow to: preserve lemons
27 May 2015 | Linda RossWinter’s gorgeous harvest of lemons offers steaming lemon delicious puddings, and zesty additions to juices, stews, and salad dressings. But to really extend the glory of the harvest, try preserving the lemons in salt to use for the rest of the year.
Read MoreHow to: use edible flowers
16 March 2015 | Linda RossEating flowers sounds exotic but in fact we do it all the time. Some are disguised, like saffron, which is the dried stigma of the crocus flower; others are obvious, like the gold flowers of zucchini.
Read MoreHow to: use lemon verbena
20 March 2015 | Robin PowellThis herb is loved by cooks for the fragrant citrus scent of its leaves, which at this time of year are fresh and soft. One bonus of adding lemon verbena to everything you can think of – the more you use the better it looks! Robin Powell shares a few ideas.
Read MoreHow to: use your herb harvest
20 May 2015 | Robin PowellAs the growing season draws to a close, our herb gardens are blousy with late summer growth.
Read MoreHow to: use your pea harvest
15 May 2015 | Robin PowellPeas are one of those crops that can make the home gardener feel smugly self-satisfied because they taste so good fresh from the garden.
Read MoreIn my kitchen garden: Camden, NSW
28 February 2019 | Mickey RobertsonMickey Robertson’s kitchen garden at Glenmore House is as beautiful as it is productive, experimental and instructive.
Read MoreKale pesto
20 April 2015 | Linda RossThis tasty paste is a winter standby in the Ross family kitchen. It’s packed full of healthy nutrients, is endlessly versatile and simply delicious.
Read MoreLamb and kumara tagine with macademias
06 March 2015 |Macadamia nuts add a luxurious touch to an easy, slow-cooked winter stew, fragrant with spice.
Read MoreLemon and yoghurt cake
01 May 2015 | Robin PowellWe have declared it the Year of the Cake, so are keen to try this lemon cake. It’s from our editor, Robin Powell, who moonlights as food writer.
Read MoreLemon Delicious
21 May 2020 | Robin PowellSelf-saucing puddings are a dessert staple at my place through winter, and the tangy, silky lushness of an old-fashioned lemon delicious is a favourite. I like it with icing sugar sprinkled on top and whipped cream on the side, but my kids always vote for the hot/cold thrill of vanilla ice cream as an accompaniment. If you like, instead of serving from a pudding dish, you can cook the puddings in six individual one-cup ovenproof dishes.
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Lobster Russian salad
27 May 2015 | Jane LawsonA variety of vegetables, including peas, are mixed with a touch of dill, and folded into home-made mayonnaise to become the perfect partner for seafood, especially shellfish such as lobster or prawns.
Read MoreMango, papaya and watermelon salad
01 June 2015 | Tom KineTom Kime says he was first served this vibrant fruit salad in south Vietnam. He loved the combination of spicy ginger, cooling mint, mouth-tingling citrus and sweet ripe tropical fruit.
Read MoreMeet: Alex Elliott-Howery
17 December 2015 | Robin PowellMeet Alex Elliott-Howery, pickler and community builder.To say that Alex Elliott-Howery and her husband James Grant have a café doesn’t begin to tell the
story. Cornersmith is not just a café, but a pickling and preserving business and school, and a trading hub for the produce gardeners of Marrickville.
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Meet: Matt Purbrick, village life enthusiast
22 December 2018 | Interview: Linda Ross Pictures: Shantanu StarickThe happiest healthiest people in the world are those who live in simple agricultural communities where life is shared. It’s a way of life that Matt Purbrick and his partner Lentil enjoy in regional Victoria and extoll through their business, Grown and Gathered.
Read MoreMelon sago with soy milk
16 March 2015 | Robin PowellChewy pearls of sago and sweet balls of melon floating in a sweetened sea of soy milk makes for a fresh and easy summer dessert.
Read MoreMulberries: 3 ways
20 April 2015 | Robin PowellMulberries flooding in to the kitchen? Here are some quick and tasty ways to use them.
Read MoreOlives: 3 ways
20 April 2015 | Robin PowellOlive glut? Make the most from your harvest with 3 simple ideas.
Read MoreOrange and whisky self-saucing pudding
24 February 2015 | Robin PowellWhat’s not to love about a self-saucing pudding? There’s the magic trick of pouring liquid over batter and having it transform, a short time later, to become a thick, luscious sauce under a fluffy, crisp-topped cake.
Read MoreOranges: 3 ways
20 April 2015 | Robin PowellGlut of oranges? Here's some ways to churn through your bounty.
Read MorePapaya and coconut muffins
09 August 2016 | Robin PowellHere’s a healthy morning tea treat or after-school snack. Muffins with the sweet goodness of fresh papaya. It’s too easy!
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Passionfruit sponge
03 March 2015 | Robin PowellA summery afternoon tea treat to make your grandmother proud.
Read MorePasta alla norma
26 February 2015 | Robin PowellThis classic Sicilian vegetarian pasta celebrates the best of late summer’s vegetable harvest.
Read MorePasta with asparagus and peas
19 February 2015 | Robin PowellQuite simply this is spring's freshest flavours on a plate!
Read MorePineapple: 3 more ways
16 April 2015 | Robin PowellBumper pineapple harvest? Here's 3 simple recipes.
Read MorePlum clafoutis
18 March 2015 | Robin PowellThis easy batter pudding, fragrant with late-summer fruit, is delicious warm from the oven, and any leftovers are just as good served cold for a breakfast treat with a dollop of thick yoghurt.
Read MorePlums: 3 more ways
20 April 2015 | Robin PowellPlum tree loaded? Here are our favourite plum recipes.
Read MorePumpkin soup with sherry chantilly
14 May 2015 | Robin PowellThis sweet and fragrant soup has a creamy texture courtesy of potato, and is topped with the luxurious surprise of whipped cream flavoured with cream sherry!
Read MoreRoasted cauliflower salad
13 February 2015 | Robin PowellMatch our cauliflower salad with roast chicken or barbecued lamb. This will become a winter stalwart - trust us - you have NEVER tasted cauliflower this good!
Read MoreSalad greens: 3 ways
20 April 2015 | Robin PowellSalad greens going gang-busters? This is how we eat them.
Read MoreSpiced lamb on spring greens
17 March 2015 | Robin PowellJuicy lamb backstraps, rolled in fragrant cumin, barbecued, and sliced over fresh salad. It’s a celebration of spring!
Read MoreStrawberries: 3 ways
20 April 2015 | Robin PowellBumper strawberry plot? This is how we like to eat them!
Read MoreStrawberry ice cream
03 March 2015 | Linda Ross & Robin PowellThe only thing better than fresh strawberries with cream is fresh strawberries turned into ice cream.
Read MoreSummer pudding
19 February 2015 | Robin PowellThis classic pudding is a simply delicious taste of summer. This is the kind of recipe that reminds us how inventive the cooks of previous generations were in turning leftovers into dinner or dessert, especially bread.
Read MoreSweetcorn: 3 ways
14 May 2015 | Robin PowellOur recipes to use up that homegrown sweetcorn.
Read MoreTomatoes al horno
15 May 2015 | Greg Duncan PowellGreg Duncan Powell includes this recipe for tasty baked tomatoes in his book on all things edible in the morning, ‘Breakfast: Food worth getting out of bed for’.
Read MoreTomatoes: 3 ways
15 May 2015 | Robin PowellSome more recipes for ripe homegrown tomatoes.
Read MoreTriple Ginger Loaf
22 August 2019 | Jo WrightJo Wright is a keen baker (she’s notched up several wins the Royal Easter Show for her cakes!) an avid gardener, a treasured member of Garden Clinic, and for the last three years, has been the trusted baker of goodies for our garden classes. She wowed attendees at our recent Bees and Butterflies workshop with this delicious ginger cake. As we said our goodbyes everyone begged for the recipe. So here it is. Thanks for sharing it Jo!
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