Recipes Tasty Home Recipes
Thai Coconut & Pumpkin Soup Vegan and Gluten Free

Serves 4-6

~ Ingredients ~


1 tbls coconut oil
1 onions - brownOnions - BrownHeirloom variety grown from seed, spring-fed irrigated in a permanent no till bed.STOCK
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chopped
4 tsp Thai red curry paste
1 tsp galangalGalangalGrown on permaculture swales, irrigated naturally and hand picked to order.STOCK
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, finely grated
2 cloves of garlic, crushed
1 stem lemongrassLemongrassGrown along our spring fed dam, irrigated naturally and hand picked to order. Use fresh in herbal teas or in Asian cuisine.STOCK
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, cut in half and crushed
4 kaffir lime leaves
1 pumpkin (about 1kg), deseeded and cut into 2cm chunks
1 can coconut cream/milk
500 ml vegetable stock
1 tbls soy sauce
small bunch corianderCorianderHeirloom variety, grown from seed, spring-fed irrigated in a permanent no till bed and hand picked to order. Bunches include roots and are never hydroponically produced.STOCK
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or basil - Thai
salt and pepper to taste

~ Directions ~


Heat oil in large frying pan, add onion and fry until soft. Stir in the curry paste, galangalGalangalGrown on permaculture swales, irrigated naturally and hand picked to order.STOCK
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and garlic and cook for 1 minute, then add pumpkin.
Pour in the coconut cream, vegetable stock and soy sauce, add lemongrassLemongrassGrown along our spring fed dam, irrigated naturally and hand picked to order. Use fresh in herbal teas or in Asian cuisine.STOCK
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and kaffir lime leaves and bring to the boil, stirring.
Reduce heat to low simmer and cover.
When pumpkin is tender, remove the lemongrassLemongrassGrown along our spring fed dam, irrigated naturally and hand picked to order. Use fresh in herbal teas or in Asian cuisine.STOCK
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and kaffir lime leaves and puree soup with a stick blender.
Reserve a handful of either corianderCorianderHeirloom variety, grown from seed, spring-fed irrigated in a permanent no till bed and hand picked to order. Bunches include roots and are never hydroponically produced.STOCK
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or Thai basil leaves for garnish then finely chop the rest and add to the soup.
Ladle soup into bowls and garnish with the reserved basil/corianderCorianderHeirloom variety, grown from seed, spring-fed irrigated in a permanent no till bed and hand picked to order. Bunches include roots and are never hydroponically produced.STOCK
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leaves and serve.

Vietnamese Bun Chay Vegan and Gluten Free

Serves 4

~ Ingredients ~


DRESSING
1/4 cup rice vinegar
3 tbls limes juice
3 tbls coconut sugar
2 tbls mushroom soy sauce (or fish sauce if not vegan)
1 stem freshly minced lemongrassLemongrassGrown along our spring fed dam, irrigated naturally and hand picked to order. Use fresh in herbal teas or in Asian cuisine.STOCK
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1 clove garlic, crushed
1 to 2 chilliesChilliesMixed heirloom varieties. A selection of chillies to satisfy all palates. Always grown from seed, spring-fed irrigated in a no till bed and hand picked to order.STOCK
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, sliced (optional)
2 to 3 dashes Bragg's Amino Acids (sub. soy sauce)
1 tbls water

BUN CHAY
1 packet vermicelli rice noodles
6 carrots - heirloom colour mixCarrots - Heirloom Colour MixHeirloom varieties, grown from seed, spring-fed irrigated in a no till bed and hand picked to order. These regular shaped, mixed coloured carrots are a beautiful addition to your plate. Wash only. Do not peel.STOCK
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(or 1 beetroot), julienned
1 large capsicum sliced paper thin
1 cup sliced cucumber in half moons
1 cup corianderCorianderHeirloom variety, grown from seed, spring-fed irrigated in a permanent no till bed and hand picked to order. Bunches include roots and are never hydroponically produced.STOCK
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stems and leaves
1 cup basil - Thai leaves
1 cup mint - commonMint - CommonHeirloom variety, grown from cuttings in our shade house. Irrigated naturally with our spring fed pond. Hand picked to order.STOCK
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leaves
1 cup chopped peanuts
Lime wedges for serving (optional)

CARAMELISED TOFU
1 tbls peanut oil
1 packet firm tofu, in bite-sized squares
2 tsp soy sauce
1 tbls sesame oil
1 tbls coconut sugar

~ Directions ~


Set a large pot of water on the stove to boil. Whisk the dressing ingredients together in a small bowl. Set aside to infuse.
Cook the noodles according to package directions; rinse with cold water, drain well, then divide into four serving bowls.
Heat one tablespoon of peanut oil in a large skillet set over medium heat. Add the tofu pieces and fry until golden brown, about 5 to 7 minutes on both sides. While the tofu is frying, stir the mushroom soy sauce, sesame oil, and sugar together in a small bowl until the sugar has dissolved.
Once the tofu is browned, pour this mixture into the pan. Allow the sauce to cook in the pan for 1 to 2 minutes, until it begins to thicken. Flip the tofu to ensure the sauce coats and sticks to each side. Cook for another minute or so, until the tofu is caramelized and sticky. Transfer the tofu to the noodle bowls.
Top the noodle bowls with julienned carrot/beetroot, sliced capsicum, cucumber half moons, herbs, and peanuts. Pour a quarter of the prepared dressing over each bowl. Serve at once.

French Sorrel & Parsley Pesto Serves 4

~ Ingredients ~


2 cloves of garlic
20 sorrel - FrenchSorrel - FrenchGrown from seed, spring-fed irrigated in a permanent no till bed and hand picked to order. The lemon of the vegetable world!STOCK
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leaves stems removed
large handful of fresh parsley - ItalianParsley - ItalianHeirloom variety, grown from seed, spring-fed irrigated in a no till bed and hand picked to order.STOCK
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1/2 cup extra virgin olive oil
salt
1/2 cup sunflower seeds
1/2 cup grated parmesan or pecorino romano
Optional: 2 chopped green chilliesChilliesMixed heirloom varieties. A selection of chillies to satisfy all palates. Always grown from seed, spring-fed irrigated in a no till bed and hand picked to order.STOCK
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~ Directions ~


Add sorrel, parsley, garlic and sunflower seeds to food processor and process until leaves and seeds are ground up. Add parmesan/pecorino cheese, salt and olive oil and blitz briefly to combine. Taste to adjust seasonings, adding salt, olive oil as needed to desired consistency. Stir in with Barilla gluten free spaghetti and serve immediately with an arugula (rocket) salad.
Note: also great mixed with mayonnaise for sandwiches as a pizza sauce.
To make vegan use nutritional yeast in place of the parmesan/pecorino.
To add a bit of heat, add two green chilliesChilliesMixed heirloom varieties. A selection of chillies to satisfy all palates. Always grown from seed, spring-fed irrigated in a no till bed and hand picked to order.STOCK
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.

Fennel Risotto Vegetarian/Gluten Free

~ Ingredients ~


½ teaspoon fennel seeds
Olive oil (extra virgin is best)
2 cloves of garlic, peeled and finely sliced
2 bulbs fennel - FlorenceFennel - FlorenceHeirloom bulbing variety, grown from seed, spring-fed irrigated in a no till bed and hand picked to order. Either large individual bulb or bunch of baby bulbs. Herb tops included.STOCK
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, finely sliced, herby tops preserved
sea salt
freshly ground black pepper
1 risotto bianco (see below)
2 small dried chilliesChilliesMixed heirloom varieties. A selection of chillies to satisfy all palates. Always grown from seed, spring-fed irrigated in a no till bed and hand picked to order.STOCK
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4 tablespoons good crumbly ricotta
1 lemons, zest and juice of
Pecorino Romano for grating

Recipe inspired by Jamie Oliver

~ Directions ~


Put your fennel seeds into a pestle and mortar and bash up to a powder. Get a wide, hot saucepan, add a couple of splashes of olive oil and fry the garlic until softened, then add the bashed fennel seeds and sliced fennel. Add a pinch of salt and pepper and turn down to a medium-low heat. Place a lid on the pan and cook nice and slowly for around 20 minutes, until the fennel’s soft and sweet.
Start the risotto bianco as usual and continue through the recipe until the rice is half cooked. Half-way through Stage 3, stir in the sautéed fennel, then keep cooking the risotto until the rice is perfectly cooked.
Bash up the dried chilliesChilliesMixed heirloom varieties. A selection of chillies to satisfy all palates. Always grown from seed, spring-fed irrigated in a no till bed and hand picked to order.STOCK
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in the pestle and mortar until you have a fine powder. At Stage 4, when you add the butter and Pecorino Romano, add the crumbled ricotta and lemon zest. Check the seasoning carefully and balance the flavour with as much lemon juice as you feel it needs to work with the fennel. Divide between your plates, sprinkle over your fennel tops and dust with the ground chilliesChilliesMixed heirloom varieties. A selection of chillies to satisfy all palates. Always grown from seed, spring-fed irrigated in a no till bed and hand picked to order.STOCK
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. Grate over some fresh Pecorino at the table.

Risotto Bianco (base risotto) Vegetarian/Gluten Free

~ Ingredients ~


1.1 litres vegetable stock
2 or 3 leeks sliced
2 cloves of garlic, crushed
4 celery sticks, diced
olive oil
70g butter
400g arborio rice
2 cups dry white wine
115 grams pecorino romano cheese (parmesan if you prefer)

Recipe inspired by Jamie Oliver

~ Directions ~


STAGE 1: Heat the stock. Peel and finely chop the leeks and garlic. Trim and finely chop the celery.
STAGE 2: Put 2 tablespoons of olive oil and the knob of butter into a separate pan, add the leeks, garlic and celery, and cook very slowly for about 15 minutes without colouring. When the vegetables have softened, add the rice and turn up the heat.
STAGE 3: The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the wine and keep stirring.
STAGE 4: Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of sea salt. Turn the heat down to a simmer so the rice doesn't cook too quickly on the outside. Keep adding ladlefuls of stock, stirring, allowing each ladleful to be absorbed before adding the next.
Taste the rice to check if it’s cooked. If not, carry on adding stock until the rice is soft but with a slight bite. If you run out of stock before the rice is cooked, add some boiling water.
Remove from the heat and add the 70g butter and grate in the pecorino romano. Stir well. Place a lid on the pan and allow to sit for 2 minutes.

Swiss Soup Vegetarian

Serves 2

~ Ingredients ~


1 tbls butter
3 leeks finely sliced
1 onions - brownOnions - BrownHeirloom variety grown from seed, spring-fed irrigated in a permanent no till bed.STOCK
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finely chopped
6 carrots - Parisienne de MercadoCarrots - Parisienne de MercadoSweet heirloom variety, grown from seed, spring-fed irrigated in a no till bed and hand picked to order. These golf ball sized round carrots are deliciously sweet and a beautiful addition to your plate.STOCK
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, diced
1 kohlrabi, diced (substitute, turnips - hakurei, broccoliBroccoliHeirloom variety, grown from seed, spring-fed irrigated in a no till bed and hand picked to order. Season: Autumn through Spring.STOCK
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stalks or a radish - daikon)
500ml vegetable stock
50g gluten free macaroni or risoni
2 tbls milk
1 tin cannellini beans
200ml cream
100g silverbeet / spinach - baby / kale - babyKale - BabyGrown from seed, spring-fed irrigated in a permanent no till bed and hand picked to order. Bagged for your convenience for prolonged freshness.STOCK
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shredded
50g grated Gruyere or Swiss cheese
1 pinch ground nutmeg
black pepper to taste

~ Directions ~


Melt butter in a saucepan on medium/low heat. Saute leeks and onion until softened. Add kohlrabi and carrot and continue to cook. Add the vegetable stock and bring to a boil. Reduce heat, cover and simmer for approximately 10 minutes.
Add macaroni and milk and bring to boil. Reduce heat, simmer for approximately 10 minutes.
Add drained beans, cream, kale/silverbeet/spinach and cheese. Warm through. Add nutmeg and pepper and serve.

Thai Green Curry Paste Makes 2-4 curries

~ Ingredients ~


1 stalk lemongrassLemongrassGrown along our spring fed dam, irrigated naturally and hand picked to order. Use fresh in herbal teas or in Asian cuisine.STOCK
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, minced
1-3 green chilliesChilliesMixed heirloom varieties. A selection of chillies to satisfy all palates. Always grown from seed, spring-fed irrigated in a no till bed and hand picked to order.STOCK
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, sliced
1 shallot, sliced or 4 Tbsp minced onions - redOnions - RedHeirloom variety grown from seed, spring-fed irrigated in a permanent no till bed.STOCK
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4-5 cloves garlic
1 thumb-size piece of galangalGalangalGrown on permaculture swales, irrigated naturally and hand picked to order.STOCK
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1/2 cup chopped fresh corianderCorianderHeirloom variety, grown from seed, spring-fed irrigated in a permanent no till bed and hand picked to order. Bunches include roots and are never hydroponically produced.STOCK
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leaves & stems
3-4 finely sliced kaffir lime leaves
1/2 cup fresh basil – Genovese / basil - Thai
1/2 tsp ground cumin
1/2 tsp ground white pepper
1/2 tsp ground corianderCorianderHeirloom variety, grown from seed, spring-fed irrigated in a permanent no till bed and hand picked to order. Bunches include roots and are never hydroponically produced.STOCK
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3 Tbsp fish sauce; vegetarians: 1 Tbsp. soy sauce
1 tsp shrimp paste: vegetarians: 1/2 tsp. salt
2 Tbsp limes juice
3-4 Tbsp coconut oil

~ Directions ~


Place all ingredients in a food processor, chopper, or blender.
Process well to form a fragrant Thai green curry paste. Taste-test it for salt and spice. If too salty, add a squeeze of fresh lime or lemon juice. Add more chili for more heat. Your curry paste is now ready to be used. You can bottle up any leftovers and keep it in the refrigerator for up to 1 week. Freeze thereafter.

Brinjal Pickle Vegetarian and Gluten free

~ Ingredients ~


1 1⁄2 kg eggplant (brinjal)
5 inch piece of ginger or galangalGalangalGrown on permaculture swales, irrigated naturally and hand picked to order.STOCK
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3 bulbs garlic
140g chilli powder
1 tbsp fresh grated turmeric
2 tbsp black mustard seeds
1 1/2 tbsp fenugreek seeds, roasted and powdered
2 tbsp cumin seeds, roasted and powdered
1/4 cup salt (for preparation of eggplant)
1 cup dextrose or 1/2 cup sugar
1 1/2 cups mustard oil or sunflower oil
1 1/2 tbsp tamarind pods paste
6-8 curry leavesCurry LeavesGrown on permaculture swales, irrigated naturally and hand picked to order.STOCK
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sliced
1 1/4 cups white vinegar

~ Directions ~


Dice brinjal-eggplant into 1/2 inch cubes.
Layer brinjal with salt alternately. Let stand 4-5 hours till water separates from vegetable.
Squeeze handfuls of brinjal until water is removed. Set aside.
Grind ginger and garlic in some of the vinegar to form a paste.
Heat oil until smoke starts rising. Fry brinjals two handfuls at a time. Drain with slotted spoon and set aside. Wait for water to evaporate from oil and the bubbles stop before frying another lot of brinjal.
Add and fry garlic and ginger paste for 5 minutes.
Add dry spices, fry 2 minutes.
Add vinegar and tamarind, mix well for 1 minute.
Add curry leavesCurry LeavesGrown on permaculture swales, irrigated naturally and hand picked to order.STOCK
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and dextrose/sugar, mix well.
Add eggplant and mix well and cook 1-2 minutes.
Cool and bottle. Store in refrigerator.
Serve with Indian dishes such as curry and rice. Also goes great with cheddar cheese, rice crackers, sliced tomatoes and cucumbers.

Persian Eggs Serves 3

~ Ingredients ~


6 eggs - free range
2 tbls olive oil
1 medium onions - brownOnions - BrownHeirloom variety grown from seed, spring-fed irrigated in a permanent no till bed.STOCK
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, chopped
1 clove of garlic, crushed
2 small capsicums chopped
3 tomatoes - brandywine, chopped
2 fresh chilliesChilliesMixed heirloom varieties. A selection of chillies to satisfy all palates. Always grown from seed, spring-fed irrigated in a no till bed and hand picked to order.STOCK
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, finely chopped
1 cup spinach - baby
1 tsp garam marsala
1/2 to 1 tsp chilli power
1 tsp corianderCorianderHeirloom variety, grown from seed, spring-fed irrigated in a permanent no till bed and hand picked to order. Bunches include roots and are never hydroponically produced.STOCK
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powder
2 tsp white wine vinegar
Sea salt and black pepper
Boiled water (if required)

~ Directions ~


In a shallow, wide saucepan or skillet (with lid) add olive oil and heat over medium heat. Add onion, capsicum, fresh chilli and garlic. Gently fry until onion is translucent. Add the spices (garam marsala, chilli powder and corianderCorianderHeirloom variety, grown from seed, spring-fed irrigated in a permanent no till bed and hand picked to order. Bunches include roots and are never hydroponically produced.STOCK
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) and stir for another 2 minutes. Add tomatoes, salt and pepper and a little boiled water to make a thick sauce. Cover and simmer on low for 10 minutes. Layer spinach to cover the sauce and drizzle over the white wine vinegar, cover until spinach is just wilted. With a large spoon make 6 evenly spaced wells into the sauce and crack an egg into each well. Cover and cook on low heat until the eggs are cooked through, being careful to keep the yolks runny and not hard. Serve 2 eggs with a generous helping of sauce per person on a warm plate with a slice of toast of your choice.

Homemade Kombucha Makes 4 Litres

Kombucha is a fermented drink made from sweetened tea. Its exact origin is unknown, however it was being made in China, Japan and Tibet at least 2000 years ago. Typical carbonated drinks are a mixture of sugar, carbonated water and artificial flavours whereas kombucha is truly alive. The natural fizz is produced through fermentation and it has natural flavours. Once you’ve tried properly made homemade kombucha the store bought versions will no longer satisfy.

~ Ingredients ~


FIRST FERMENTATION
1 Kombucha SCOBYKombucha SCOBYOnce you have a new SCOBY (Symbiotic Culture Of Bacteria and Yeast) you can make your very own fizzy, tangy kombucha. This is a two step fermentation process. Recipe found on our Recipes page.STOCK
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and starter liquid
4 bags of organic green tea (you can use black, white or green however we prefer green)
300g organic raw brown sugar
4 litres of rain water or unchlorinated water
A 4 litre glass drink dispenser with tap is ideal
Piece of cheese cloth or other fabric to cover drink dispenser lid
Large elastic band or string to secure fabric ‘lid’

SECOND FERMENTATION
10 x 375ml preferably glass bottles with lid. We like to reuse any glass bottles with a flip lid attached.
30 lemon myrtle leavesLemon Myrtle LeavesGrown on permaculture swales, irrigated naturally and hand picked to order. Use fresh in herbal teas or use in place of lemon in cream dishes. Also great dried and powdered for a fresh lemon taste in baked goods. We love to use our lemon myrtle in our homemade Kombucha.STOCK
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, gently crushed to release the oils
30 fine slices of ginger, unpeeled preferred
Raw brown sugar
4 litres of homemade first ferment kombucha (see above)
funnel

~ Directions ~


FIRST FERMENTATION
Bring 1 litre of the water to boil in a large saucepan. Once the water has boiled remove from the heat and add the tea bags and sugar. Stir in to dissolve the sugar then let stand for 10 mins to steep and cool slightly. Remove and compost tea bags and while the tea cools you can prepare the glass dispenser. In the glass dispenser place the remaining 3 litres of water and add the kombucha SCOBYKombucha SCOBYOnce you have a new SCOBY (Symbiotic Culture Of Bacteria and Yeast) you can make your very own fizzy, tangy kombucha. This is a two step fermentation process. Recipe found on our Recipes page.STOCK
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and starter liquid. Once the hot tea has cooled to luke-warm or room temperature you can slowly add to the drink dispenser. Cover the opening of the dispenser with fabric and secure with string or an elastic band. It’s important to let the kombucha breathe but to also prevent flies and other insects from gaining access to the ferment. Place dispenser in a warm place and away from direct sunlight. Ideal fermenting temperature is above 25 degrees Celsius. Once a new SCOBY has formed on the surface of your ferment (approximately 7 to 14 days depending on the temperature) you can start the second fermentation.

SECOND FERMENTATION
Using the funnel place half a teaspoon of sugar in each bottle, 3 lemon myrtle leavesLemon Myrtle LeavesGrown on permaculture swales, irrigated naturally and hand picked to order. Use fresh in herbal teas or use in place of lemon in cream dishes. Also great dried and powdered for a fresh lemon taste in baked goods. We love to use our lemon myrtle in our homemade Kombucha.STOCK
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and 3 slices of ginger. Top up the bottles with first ferment kombucha leaving a 1-2cm gap of air at the top and seal the flip lid shut. Place bottles in a warm location out of direct sunlight. Allow to stand for 3-7 days then move to the refrigerator. It is now ready to drink.

Experiment with flavours in the second ferment. Ideas include oranges and rosemaryRosemaryGrown from cuttings, spring-fed irrigated in our perennial hedgerow and hand picked to order.STOCK
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, lemons and limes, fennel - FlorenceFennel - FlorenceHeirloom bulbing variety, grown from seed, spring-fed irrigated in a no till bed and hand picked to order. Either large individual bulb or bunch of baby bulbs. Herb tops included.STOCK
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and mint - commonMint - CommonHeirloom variety, grown from cuttings in our shade house. Irrigated naturally with our spring fed pond. Hand picked to order.STOCK
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, mulberry, grapefruit with marjoramMarjoramGrown from seed, spring-fed irrigated in a no till bed and hand picked to order.STOCK
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or stand-alone passionfruit. Just add a sprig and 2 tablespoons of juice or fruit pulp per bottle and the sugar. Note: be careful with passionfruit during the second fermentation because it ferments quicker and may need a burp after a couple of days to release some gas, or simply place in the fridge earlier. Failure to check this will result in an explosive bottle ie. When you open it you’ll lose most of the contents. Think of a shaken-up bottle of champagne.

Reuse the new kombucha SCOBYKombucha SCOBYOnce you have a new SCOBY (Symbiotic Culture Of Bacteria and Yeast) you can make your very own fizzy, tangy kombucha. This is a two step fermentation process. Recipe found on our Recipes page.STOCK
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and remaining kombucha liquid to make a new batch of first ferment. Or, gift the old (sunken or lower floating SCOBY) to a friend so they can make their own kombucha, or save in the fridge as back up, or even start up a second batch and grow your supply!

Vegetable Broth Makes 8 cups

~ Ingredients ~


5 cups of veggie scraps (Keep a 4 litre bag in your freezer and throw in scrap bits of produce you end up with as you cook. Think ends of onions - brownOnions - BrownHeirloom variety grown from seed, spring-fed irrigated in a permanent no till bed.STOCK
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, carrots - red kuroda, celery ends and tops, garlic, spring onionsSpring OnionsGrown from seed, spring-fed irrigated in a permanent no till bed and hand picked to order.STOCK
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and the ends of leeks. Also throw in any produce that is drying out and not looking so fresh anymore. Mushrooms, capsicums - green, red or yellow, fennel - FlorenceFennel - FlorenceHeirloom bulbing variety, grown from seed, spring-fed irrigated in a no till bed and hand picked to order. Either large individual bulb or bunch of baby bulbs. Herb tops included.STOCK
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and herbs like parsley - ItalianParsley - ItalianHeirloom variety, grown from seed, spring-fed irrigated in a no till bed and hand picked to order.STOCK
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, rosemaryRosemaryGrown from cuttings, spring-fed irrigated in our perennial hedgerow and hand picked to order.STOCK
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, thymeThymeGrown from seed, spring-fed irrigated in a permanent no till bed and hand picked to order.STOCK
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, sageSageGrown from seed, spring-fed irrigated in a permanent no till bed and hand picked to order.STOCK
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, oregano - GreekOregano - GreekGrown from cuttings, spring-fed irrigated in a no till bed and hand picked to order.STOCK
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. Avoid brassicas such as cabbage, broccoliBroccoliHeirloom variety, grown from seed, spring-fed irrigated in a no till bed and hand picked to order. Season: Autumn through Spring.STOCK
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, cauliflower etc. Don’t use mouldy or rotting produce.)
9 cups of water
2 bay leaves
1 tsp good quality salt
pepper

~ Directions ~


When your bag is really full it’s time to make the broth. Add the water and veggie scraps to a large pot and bring to a good simmer over medium heat. Stir in the salt and some pepper and bay leaves. Allow to simmer uncovered for about an hour.
Remove from the heat and allow to cool. Strain out all the veggie scraps using a mesh strainer or some cheesecloth. Use immediately or store in the fridge for 1 week or freeze for later use. Repeat the process of refilling your veggie scrap bag for the next batch.

Recipe inspired by Thug Kitchen