Garlic, harvesting and curing

PENNY WOODWARD tells us when to harvest our garlic and how to cure and store it.

Punjabi spiced chickpeas

A traditional Indian recipe from Australia's 'queen of spice' CHRISTINE MANFIELD.

Pineapple upside-down puddings

Whizzed together in the food processor, these sweet little puddings are light and moist, says ANNABEL LANGBEIN.

Tangy tamarillo jam

Drought-tolerant tree tomatoes, or tamarillos, make excellent jam, says SALLY WISE.

Whole chicken soup

This is my go to recipe when someone in my household or family is unwell. It makes up to 8 servings which means los of leftovers. Cooking the whole chicken allows us to leach the vitamins and minerals from the chicken bones. Using organic ingredients means that we have less toxins and a higher nutritional value. - Aimee Gardiner, Naturopath

Pear & Manchego salad with jamon-wrapped breadsticks

Take your tastesbuds to Spain with Valli Little's scrummy seasonal salad from her "Love to Eat" cookbook.

Lemon polenta cake

Adapted from a River Cafe Cookbook recipe Margaret Pomeranz’s Let’s Eat lemon polenta cake makes the most of seasonal citrus. 

Stuffed field mushrooms

Foraged field mushrooms are an autumn delight! Try using them in this delicous recipe from Valli Little's Simple mini cookbook.

Macadamia and lemon myrtle ‘Anzac’ biscuits

A classic Aussie favourite gets a bush food makeover.

Chocolate orange cake

This ultra-moist chocolate cake is based on Claudia Roden’s classic boiled orange cake. It’s a breeze to make and keeps well for up to 5 days.

Zucchini salad

Fresh, seasonal zucchinis are sweet and delicious combined with the rich tingly crunch of baby kale, salty feta, moreish pine nuts and a sweet garlicky flaxseed dressing.

Zesty fish curry with sambal & salad

JULIE RAY takes your taste buds on holidays with this tangy fish curry and its spicy accompaniments,