Lemon and Thyme Marmalade June 01 2017
It's lemon thyme! Lemons combine well with the flavours from woody herbs. We make this with thyme but you could also try it with bay or rosemary. Throw in a teaspoon of black peppercorns for a bit of bite.
This marmalade is delicious on toast with butter or with a soft cheese like goats curd or ricotta. You can also use a spoon of it for a little sweetness in a salad dressing.
How to: Test for Setting Point June 01 2017
The setting point is when the right levels of pectin, acid, heat and sugar have come together in your jam or marmalade. There are many ways to test for the setting point but this is our tried and tested way:
Beetroot and Ginger Relish May 04 2017
It's beetroot and ginger season! So now is the time to make this yummy relish. We like to use every bit of the beetroot - we use the root and stems in this relish, the leaves are great thinly sliced through a salad and you can use the skins for natural dyeing.
Vegetable Scrap Bouillon March 30 2017
This recipe is based on seasonal vegetables and herbs pureed into a concentrated paste and preserved in salt. Use one or two teaspoons dissolved in 500 ml of boiling water. It can be used as a replacement to stock or stock cubes. It's great added to stews, soups, risotto’s or any meals than need a boost of flavour.
How to: Sterilise Jars March 30 2017
Sterilising your jars is essential to give your preserved goods a long shelf life and prevent any nasty contaminants from spoiling all your hard work.
Follow these easy steps to clean and sterilise your jars and lids:
Elixir of Sage March 29 2017Elixirs are the historical precursors of modern day cough syrups. Elixir refers to a medicinal concoction that has sweetener added to it.
Sage has a drying and anti-inflammatory effect on the body, making this elixir good for ‘wet’ coughs.
This delicious sage elixir can also be enjoyed as an apéritif.
You can learn more about making tinctures and tonics at home here.
Apple Skin Caramel March 16 2017Another excellent waste reduction idea coming out of our kitchens. After a big batch of plum and apple jam, Cristy came up with this Apple Skin Caramel to get the most out of the whole apple.
Apple skin caramel tastes exactly like tartine syrup or a non alcoholic calvados.
This is delicious spooned over ice cream, a crumble or apple tart. This morning we made peach, ricotta and apple skin caramel muffins for the Marrickville cafe.
Cristy's Basil Oil March 03 2017
This delicious bright green oil is full of flavour and a great way to use up excess herbs and stems. Our chief preserver Cristy makes it when we have lots of traded basil from local backyards. Use it drizzled over tomatoes, in pasta, on toast with ricotta or even through a butter cream for cakes! This will also work well with other soft herbs like dill or parsley.
Fermented Lychee Soda using a Ginger Bug February 02 2017
This is a delicious seasonal fermented beverage that uses lacto-fermentation to create a sweet and tart carbonated beverage. In this recipe you are making a ginger bug to inoculate your lychee mix – think of the ginger bug like a sourdough starter. Don’t be alarmed by the amout of sugar in this recipe – the yeasts and bacteria will consume it all and turn it into gut loving lactic acid!
Sabine's Tomato and Fig Salad December 23 2016
Here is our head chef Sabine's famous, quintessential summer salad that we serve on our annual Tomato Day, during our summer workshops, and in the cafe. By the end of summer, both tomatoes and figs are at their peak: ripe, tasty and abundant. We eat as much as we can, then miss them for the rest of the year.
Pickled Peaches November 23 2016
Stone fruit season is back! These pickled peaches will be amazing on your Christmas table; with your ham, cheeses or through a salad. They also make excellent gifts so get pickling!