Hear Yeast, Hear Yeast
With more than 1,500 species, yeast can be found almost everywhere. A single celled microorganism yeast is not made but grown. In essence, this is what you are doing when you create a sourdough starter, collecting wild yeast and growing it. To grow, yeast needs food (sugar), the right temperature and oxygen. Whether making beer […]
Pumpkin + Jackfruit Yellow Curry
Recipe and Images By Emma Galloway I know people get nervous making Thai curries from scratch as the ingredient list can look a little daunting; however, it is a really straightforward process. You can also make the curry paste well in advance, as it stores in the fridge for up to 4 days, or double […]
Pumpkin + Kimchi Fried Rice
Recipes and Images by Emma Galloway I’ve used butternut pumpkin here, but any flavoursome pumpkin will do. Do your best to dice it as finely as you can to ensure quick cooking. If vegetarian or vegan, ensure your kimchi is free of fish-sauce. For added protein, serve topped with a fried egg or tofu. This […]
Easy Feijoa Tart
Recipes and Images By Kathy Paterson My go-to pudding if I need one in a hurry and you can vary the fruit to fit the season. Make an egg wash by lightly whisking just the yolk and a teaspoon of cold water together—this gives a gorgeous, dark honey colour to your cooked pastry. Serves […]
Poached Feijoas with Yoghurt Cream, Granola Sprinkle and Chocolate Shavings
Recipe and Images by Kathy Paterson Serves 4 Granola Sprinkle 1 cup quick-cook rolled oats or use puffed rice ½ cup whole almonds, roughly chopped ¼ cup raw cashew nuts, roughly chopped ¼ cup coconut chips 1 tbsp white sesame seeds 1 tbsp chia seeds ½ tsp ground ginger or ground cinnamon pinch […]
Roasted Feijoa and Lime Shortcake
Recipe and Images by Kathy Paterson Roasted Feijoas Try roasting feijoas, it’s a great way to preserve them for a few days. If you are using roasted feijoas for the shortcake recipe, then finely grate the zest of the lime before juicing. 12 large feijoas, halved, flesh scooped out with a teaspoon juice of […]
Fig Salad
Recipe Harriet Boucher, Images Brydie Thompson Almost any grain will work for this salad. I love the earthy nutty flavor of freekeh though, and it’s readily available at Vetro. Ingredients: 1 cup (180g) freekeh, rinsed, drained 5 figs, quartered 3 tbsp honey ¼ cup olive oil 2 tbsp pomegranate molasses juice and zest of […]
Blue Cheese Panna Cotta, Fresh Figs, Honey and Pine Nuts
Recipe Harriet Boucher, Images Brydie Thompson This is a sophisticated dessert that blends both sweet and savoury. A perfect twist on a cheese platter to finish off your autumn dinner parties. For the Panna Cotta 375ml (1½ cups) milk 375ml (1½ cups) cream 70g (⅓ cup) caster sugar 100g blue cheese 3 tbsp boiling […]
Vegan Fig Loaf with Coconut Yoghurt and Spiced Syrup
Recipes Harriet Boucher, Images Brydie Thompson This spiced fig loaf is delicious sliced and toasted, served with lashings of butter, or serve it decorated with coconut yoghurt and fresh figs like we have here. Ingredients: 3 cups self-raising flour ½ cup sugar 1 tsp cinnamon 1 tsp ginger ½ tsp cloves ¼ tsp cardamom […]
Salmon Wrapped in Fig Leaf with Fig Chutney
Recipe Harriet Boucher, Images Brydie Thompson Fig Chutney Serve this fig chutney on a cheeseboard, in a sandwich, or with the salmon wrapped in fig leaf below. It’s a great way to use up an abundance of figs and to enjoy them throughout the year. Ingredients: ½ cup brown sugar ½ cup apple cider vinegar 2 cups figs, fresh or frozen, […]