oo often our preserves sit at the back of the pantry gathering dust. But using them is just as important as making sure your homegrown goodness doesn’t go to waste in the first place.
For Tasmanian-born chef Sarah Glover, cooking over fire is as much about place and connection as it is about flavour.
You might score yourself highly when it comes to making sure you’re minimising food waste, but what about when you consider all the parts of a food-producing plant that are edible which end up either in the compost, the chicken coop or in the green bin?
Homemade fermented drinks are a delicious and popular alternative to alcoholic beverages. And in this highly sanitised world we’ve found ourselves in, they’ve probably never been more important.
Beet kvass is becoming well known among the fermented drink offerings now, but Sharon Flynn from The Fermentary in Daylesford, Victoria, loves this darker, more beer-like version made from bread.
Laksa is a delicious medley of flavours originating in Malaysia and South-East Asia. Full of fresh ingredients, many are medicinal and most are easy to grow, especially if you live in a tropical climate.
This understated star of fermented foods has been around for centuries, providing extraordinary bacterial assistance to the human microbiome. If you’re into living, probiotic foods and you already have a sourdough starter bubbling away on your kitchen bench or…
Australia’s history can be told through food; we ate mutton with potatoes – the cuisine of England. Later we ate Chinese because, even though the country distanced itself from the Asian gold miners, the food was fresh and flavoursome. Each new wave of migration had us eating Indian, Italian, Greek, Vietnamese and African foods. Anything but Australian.
Cook these recipes, but remember that you can’t eat our Aboriginal food if you can’t swallow our history. Australian Aboriginal people domesticated, cooked and cared for foods which are adapted to our country’s climate and fertility. Most of those foods are perennial and sequester carbon; handy attributes in a drying climate. And we did it for around 100,000 years.
More and more people are willing to spend the extra money for organically grown and prepared food, with an Australian industry now worth $2.6 billion annually. So what’s all the fuss about and are there genuine reasons why we should be choosing organic?
Bruce Pascoe is working hard to reintroduce native grains and flours into Australia’s food system. Easier to grow and more nutritious than European-introduced wheat, Bruce’s work is as much about protecting the grasses as it is about protecting the knowledge.