Make your own kimchi

Kimchi is a traditional Korean side dish of fermented vegetables. You can grow many of the ingredients in your garden and then make your own with this recipe.

Harvest notes: early spring

Check your garden to see if the following are ready to harvest: bananas, coriander and english spinach.

Passionfruit wine

This award-winning wine from organic vintners, Nadia and Francis O'Connell, is a great way to use excess fruit.

Hazelnut chocolate fondue

No-one is going to argue with Annemarie Bolduc about chocolate fondue being a delicious dessert (or afternoon treat!), especially when served with fresh apples (or any other favourite fruit).

Local flavours

In her new book Mabu Mabu, First Nations chef Nornie Bero explores a wonderful array of native foods and flavours. 

Wild greens galette

Summer or winter, this recipe from Kirsten Bradley and Nick Ritar makes use of wild greens such as dandelion, chickweed and mallow - or pick greens from your garden!

Make the most of your tomato harvest

With a tomato harvest, you'll find you have one of the easiest and most flavoursome crops that you can eat fresh, or preserve for later, writes Helen McKerral.

Spring chicken soup

It may be called 'Spring Chicken Soup' but this recipe from Grown & Gathered by Lentil and Matt Purbrick is too scrumptious to not use year-round. Enjoy!

Kale & Borlotti Bean Soup

Sophie Hansen's winters are long and cold, which means she likes to cook plenty of warm, nourishing food like this hearty soup.

Rose hips

Roses are usually grown for their flowers, but many roses will also produce brightly coloured hips in autumn.

Bake your own spelt flatbread

Sophie Hansen shares with the ABC Organic Gardener team how to make your own spelt flatbread. Try it with this delicious recipe.

Horseradish power

Autumn is the time when the wonderfully pungent horseradish is in its element -- you can plant and harvest now and once harvested it's time to start cooking!