It’s been several years since I diversified from using vanilla essence in my baking. In fact, it is so few and far between that I have not missed it in my pantry. Vanilla essence is over-rated. This may come as a shock to many bakers who can’t do without vanilla Read more…
Healthy Country Life organised a wine-making workshop on 9th April, 2016 at Contadino Farm, Falls Creek, NSW, Australia. Twice we had to change the date because the grapes were not ready. As we were making “pure” wine with no additives or preservatives, we had no way of regulating it ( Read more…
It takes me about three days to make these Danish pastries made with 100% whole wheat flour – two if my sourdough starter is already bubbling strongly. I normally start preparing the dough for these pastries at the same time I bake bread because then my sourdough starter is highly Read more…
Aioli With Garlic Fermented In Raw Honey Towards the end of 2015, I received a parcel from a French lady, who lives in a small village at the border of Switzerland. Inside the parcel, I found an assortment of French tokens from regional wine to chocolate coated biscuits. The biscuits Read more…
Having three square meals a day is said to be the healthier option to snacking. Or if you are inclined that way tea might become the fourth square meal. The English certainly can’t claim to be guardians of the tea culture [I mean the meal not the beverage] as it Read more…
All the purple top turnips have been pulled out of the ground. What do we do when we have access vegetables? We ferment them. So this was a good time to make purple top turnip kimchi. What fun we had collecting our harvest. Horses poked their curious noses over Read more…