Ingredients
1 blood orange
1 ruby grapefruit
2 lemons
2 limes
Wash and scrub skins of fruit thoroughly. Dry with clean tea-towel. Slice into rounds approx. 5 mm thick and place into your Fowlers Dehydrator on a...
Yield 2 x #14 Bottles
Ingredients
600 mL olive oil
2 cups fresh mint leaves
4 lemons
4 cloves garlic
Method
Wash and dry mint and lemons.
Place 2 cups of mint leaves onto a Clean-A-Screen, juice the lemons & reserve juice....
Ingredients
1 bunch baby heirloom carrots
Olive oil
1 teas cumin seeds
1 blood orange, segmented
1/2 tbs lightly scented honey
white wine vinegar (or homemade fruit vinegar)
water
1 Fowlers No.20 bottle
Method
Wash and trim...
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Ingredients
1/2 savoy or white cabbage
1/2 bunch radishes
2 carrots
1 tart green apple
Basic brine ( 2 litres filtered / tank water : 6 tbs sea salt )
1 -2 tbs sea salt
1-2 Fowlers No. 31 Bottles with fermenting lid...
This kraut has several layers of flavour complexity as it is smoked using dried apple skins as well as woodchips (*we use dried trimmings from the autumn pruning of our apple trees). It could easily be adapted for...
1/4 bunch kale
1 tsp dried turmeric
1 tsp tamari
1/4 cup nutritional yeast
1 tsp chilli
1 tsp salt
1/4 cup olive oil
Method
Mix all ingredients (except kale) until well combined. Wash & dry kale, tear into...
Ingredients
1.5 kg Seville (or other) oranges
1.2 litres water
4 sprigs lemon verbena finely shredded
25g Jamsetta
2.5 kg sugar (warmed)
Method
Scrub fruit well, dry thoroughly and cut into quarters, remove pips, slice or...
Ingredients
1 -2 Handfuls of Fresh Spring Asparagus (White or Green)
2 litres of Brine ( 6 tbs natural sea salt : 2 litres spring or filtered water)
1/2 Organic lemon or Yuzu sliced into approx 6 slices
Method
1 -2 # 31...