Judging garlic

Penny Woodward has been judging garlic for the Australian Food Awards for more than 5 years now and she nows what to look for when judging award-winning garlic.

Make your own olives in brine

This recipe for olives in brine is oh-so easy -- now you just need to grow the olives!

Edible weeds

Weeds are not all bad - some of them have different uses and can even be eaten. Learn which ones to watch our for and their uses.

Making every part count

Making the most of root to leaf edibility is an idea that has been used for generations by frugal kitchens. Winter soups are just the start!

Tips for preserving garlic

the following tips are ways to preserve garlic for longer storage and later use, but also some alternative ways to use garlic once it sprouts.

Tamarind & Thyme Crème Brûlée

This delicious version of rhubarb and custard uses boonjie tamarind, a bright-red, tangy fruit that’s refreshing treat eaten raw or used as a paste, chutney or sauce.

Kibbeh Lakteen (pumpkin kibbeh)

This pumpkin kibbeh is an ode to autumn, with its crunchy shell and tasty stuffing of mixed greens and spices.

Olive harvesting and preserving

Time to think about harvesting and preserving olives, writes Penny Woodward.

Harissa Chicken with Roasted Carrot, Lentil & Feta Salad

The humble carrot adds an earthy sweetness to this delicious autumn dish.

Storing garlic

So you've harvested and cured your garlic, now you need to store it. Penny Woodward explains how.

Peach and pistachio galette

Is it just us, or does this look mouth-wateringly delish?

Citrus bonanza

Rebecca Sullivan shares three recipes to make the most of your citrus haul – Orange blossom truffles, Citronello spritz and Citrus all-round cleaning spray.