Lovin’ the Brassica season
It’s brassica season! The time of year when the genus of plants in the cabbage and mustard family flourish and abound. These include ...read more
24
08, 2023
10
08, 2023
THE GOURMET SALAD HUT
At the Gourmet Salad Hut customers come and go, picking up a bag of mixed leaves or a jar of pesto, but it’s ...read more
3
08, 2023
Glenyce Creighton
Her mantra is ‘a little bit of this and not much of anything’. Glenyce Creighton, one-woman show, is chatting to me at her ...read more
27
07, 2023
Byron Cane Juice
I’d often come across jaggery, lovely word, in Indian recipes and was aware it was a sweetener. Except, after talking to Aner Yeffet, ...read more
12
07, 2023
Other World returns to the Source
It’s their fifth year of offering porridge at the farmers’ markets – and I can understand how Bronwyn and Andrew have what the ...read more
6
07, 2023
Grow Native Bush Foods
We asked Rebecca Barnes from Playing With Fire, our Native Foods stall, to give us some tips on what native foods we can ...read more
29
06, 2023
Nudgel Nuts
Today, with Ian McRae’s nuts, I’m baking his Macadamia Biscuits. I’m using the whole, fabulously fresh, roasted buttery nuts and folding them through ...read more
22
06, 2023
The Organic Avocado
Kate Thompson’s Avocado Salsa is, she tells me, one of her signature dishes. She makes it on a regular basis, serving it up ...read more
15
06, 2023
The Bay Smokehouse
THE BAY SMOKEHOUSE ‘It’s like turning lead into gold!’, is how Damien Curtis describes the alchemy of smoking fish. Damien’s business, The Bay ...read more
8
06, 2023
Jumping Red Ant
JUMPING RED ANT Whenever I approach Jumping Red Ant, I immediately want to make ratatouille, or caponata – any of those gorgeous jammy ...read more