Cooking & Preserving

This is a very basic tapenade made from homegrown olives left to cure for too long becoming mushy. The skins could be included and the...

This cape gooseberry chicken drumstick recipe matches perfectly and really is minimal ingredients or fuss for maximum taste. It's also different and if you grow...

I had never made pickled onions like this before, although I had preserved them with other vegetables in ferments etc and I was really happy with the outcome of...

The main concept of this burger is to demonstrate that seasonal vegetables are fine to use as a substitute for the traditional burger sides and snake beans hanging out...

You should have plenty of liquid in this recipe to cover the cucumber in the jar but if you need more liquid make up a separate batch or vinegar...

This appliance grinds up coffee beans and various spices such as peppercorns, coriander, and dried ginger or turmeric. It has an easy to clean detachable stainless steel bowl and...

The more berries you use the darker the purple colouring will become and the eggs should last several months in the fridge. These are great...

I use canola oil in this recipe because it refrigerates without solidifying (unlike olive oil). You can use olive oil but you need to let the antipasto get to...

This lemon Worcestershire beef jerky turned out to be a very tasty snack! One of the most common mistakes people make when making jerky is too under flavour the...

The Harvest Fiesta Fermentation Crock is the traditional way of fermenting vegetables to increase the vitamins, amino acids, and minerals plus add healthy probiotics to our diet. ...