Take your pick: early winter 2024
Now is a good time to see if your limes, cauliflower and ginger are ready to be put to use in your kitchen.
Take your pick: Autumn 2024
Now is the time to see if you can fill your harvest basket with these tasty picks.
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).
Zero waste: cucumbers
Cornersmith duo Alex Elliott-Howery and Jaimee Edwards are all about reducing food waste. Here are their ideas for using excess cucumbers.
Fermenting cabbage
Cabbages are wonderful raw or cooked, but they really come into their own when fermented and preserved, Jian Liu writes.
Local flavours
In her new book Mabu Mabu, First Nations chef Nornie Bero explores a wonderful array of native foods and flavours.
Storing harvests for winter
Linda Cockburn writes about different ways to preserve your summer harvests, such as tomatoes, so you can keep on enjoying the results of all your hard work in winter.
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.
Preserving lemons
When there's a glut of lemons in your garden, you can share them with friends and, with this recipe from Justin Russell, you can preserve them for later use! Nothing wasted!