Serves 4

~ Ingredients ~

DRESSING
1/4 cup rice vinegar
3 tbls LimesLimesVarious varieties of limes, grown on permaculture swales, irrigated naturally and hand picked.STOCK
2 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
10
1 clove garlic - Russian, 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
2, 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
4 (or 1 BeetrootBeetrootMixed heirloom varieties, grown from seed, spring-fed irrigated in a no till bed and hand picked to order. Different coloured beetroot contain different antioxidants. Get the benefits of eating the colours of the rainbow in every bunch!STOCK
1), julienned
1 large Capsicums - Green, Red or YellowCapsicums - Green, Red or YellowHeirloom variety, grown from seed, spring-fed irrigated in a permanent no till bed and hand picked to order. Delicious in salad or on pizza.STOCK
2 sliced paper thin
1 cup sliced cucumbers - lebanese in half moons
1 cup coriander stems and leaves
1 cup Basil - ThaiBasil - ThaiHeirloom variety, grown from seed, spring-fed irrigated in a no till bed and hand picked to order.STOCK
4 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
2 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/BeetrootBeetrootMixed heirloom varieties, grown from seed, spring-fed irrigated in a no till bed and hand picked to order. Different coloured beetroot contain different antioxidants. Get the benefits of eating the colours of the rainbow in every bunch!STOCK
1, sliced capsicum, cucumber half moons, herbs, and peanuts. Pour a quarter of the prepared dressing over each bowl. Serve at once.

~ Ingredients ~

½ teaspoon fennel seeds
Olive oil (extra virgin is best)
2 cloves of garlic - Russian, peeled and finely sliced
2 bulbs fennel - Florence, 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
2
4 tablespoons good crumbly ricotta
1 LemonsLemonsVarious varieties of lemons, grown on permaculture swales, irrigated naturally and hand picked.STOCK
11, 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
2 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
2. Grate over some fresh Pecorino at the table.

~ Ingredients ~

1 tbls butter
3 LeeksLeeksHeirloom variety, grown from seed, spring-fed irrigated in a no till bed and hand picked to order. Baby leek bunches are our specialty.STOCK
20 finely sliced
1 Onions - BrownOnions - BrownHeirloom variety grown from seed, spring-fed irrigated in a permanent no till bed.STOCK
14 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
2, diced
1 kohlrabi, diced (substitute, turnips - hakurei, broccoli 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 - baby 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 LeeksLeeksHeirloom variety, grown from seed, spring-fed irrigated in a no till bed and hand picked to order. Baby leek bunches are our specialty.STOCK
20 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.

~ Ingredients ~

1 1⁄2 kg eggplant - Greek / Eggplant - ItalianEggplant - ItalianHeirloom variety, grown from seed, spring-fed irrigated in a no till bed and hand picked to order.STOCK
1 (brinjal)
5 inch piece of ginger or GalangalGalangalGrown on permaculture swales, irrigated naturally and hand picked to order.STOCK
11
3 bulbs garlic - Russian
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
8 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
8 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.

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
1 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
6, 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
1 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
6 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
11, LemonsLemonsVarious varieties of lemons, grown on permaculture swales, irrigated naturally and hand picked.STOCK
11 and LimesLimesVarious varieties of limes, grown on permaculture swales, irrigated naturally and hand picked.STOCK
2, fennel - Florence and Mint - CommonMint - CommonHeirloom variety, grown from cuttings in our shade house. Irrigated naturally with our spring fed pond. Hand picked to order.STOCK
2, mulberry, grapefruit with marjoram 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
1 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!

~ Ingredients ~

1 cup brown rice
2 large sweet potatoes - 4 cups
2 Capsicums - Green, Red or YellowCapsicums - Green, Red or YellowHeirloom variety, grown from seed, spring-fed irrigated in a permanent no till bed and hand picked to order. Delicious in salad or on pizza.STOCK
2
1/4 cup olive oil
1/2 teaspoon smoked paprika
1 teaspoon chipotle in adobo sauce (La Costena brand if possible)
Salt and pepper 1/2 teaspoon each

Refried Beans
2 cans organic black beans drained and rinsed
1 clove crushed garlic - Russian
½ tablespoon cumin powder
½ tablespoon coriander powder
1 cup vegetable broth (see above recipe or use store bought)
Olive oil
Optional: chopped coriander or fresh chopped 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
2

Chipotle Dressing
1/2 cup full fat regular mayonnaise (use vegan mayonnaise to make vegan)
3 tablespoons juice from freshly squeezed LimesLimesVarious varieties of limes, grown on permaculture swales, irrigated naturally and hand picked.STOCK
2, 1/4 teaspoon lime zest
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon hot sauce (eg. Tabasco)
1 tsp of chipotle in adobo sauce
Pinch of salt and ground black pepper
1 tsp chopped fresh coriander

Toppings
Chopped coriander, shredded lettuce - bagged mixed leaves or mesclun mix, fresh LimesLimesVarious varieties of limes, grown on permaculture swales, irrigated naturally and hand picked.STOCK
2 (slices), diced avocados, chopped fresh tomatoes - heirloom mix.

~ Directions ~

Preheat the oven to 200 degrees Celsius.
Start by cooking the brown rice according to directions. Allow to cool slightly before assembling the final bowls.
Chop the sweet potatoes into bite-sized chunks. Slice the capsicum and set aside.
Toss the potatoes with 3 tablespoons olive oil, smoked paprika and chipotle in adobo sauce.
Place the potatoes in the oven for 15 minutes. Remove from oven and add in the sliced capsicums and toss around to coat.
Return to the oven and cook for another 15-20 minutes or until the capsicums are crisp tender and the potatoes are tender.
While the potatoes and capsicums are cooking prepare the refried beans. In a flat heavy saucepan fry the beans over a medium heat for a minute or two. Add the garlic, coriander powder, cumin powder and chili powder. Continue frying for 5 minutes. Add the vegetable broth and simmer until some of the broth has evaporated. Mash the beans in the pan (keeping on the heat) with a potato masher. It’s important to leave enough moisture to mash the beans in the pan. If you don’t the beans will be dry. The beans should be mashed to the point where they are somewhat smooth yet chunky. Stir in the fresh chili and coriander if using.
While everything is cooking, in a small bowl, combine all of the dressing ingredients and whisk together until completely combined.
Make the bowls: fill a bowl with cooked rice, top with veggies and beans, and add toppings and dressing.

~ Ingredients ~

1 bunch of Pine NeedlesPine NeedlesPine needles actually make a pleasant tasting tisane similar in flavour to mild lemon. The benefits of pine needle tea can be seen here https://www.outdoorapothecary.com/pine-needle-tea/. We also recommend soaking green pine needles in olive oil for a few days to make a fragrant dressing that can be drizzled over salads, vegetables or grains and beans.STOCK
6
3 cups of boiling water
6 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
6 (optional)

~ Directions ~

Chop the Pine NeedlesPine NeedlesPine needles actually make a pleasant tasting tisane similar in flavour to mild lemon. The benefits of pine needle tea can be seen here https://www.outdoorapothecary.com/pine-needle-tea/. We also recommend soaking green pine needles in olive oil for a few days to make a fragrant dressing that can be drizzled over salads, vegetables or grains and beans.STOCK
6 into small pieces to make 1 cup. Cover the chopped needles in 3 cups of boiling water. Stir. Steep for at least 10 minutes. Use a strainer to filter the Pine NeedlesPine NeedlesPine needles actually make a pleasant tasting tisane similar in flavour to mild lemon. The benefits of pine needle tea can be seen here https://www.outdoorapothecary.com/pine-needle-tea/. We also recommend soaking green pine needles in olive oil for a few days to make a fragrant dressing that can be drizzled over salads, vegetables or grains and beans.STOCK
6 out of the tea. Add honey or maple syrup to sweeten.
Steep overnight and drink cold, however fresh tea is more nutritious.

~ Ingredients ~

200g of Sweet Potato LeavesSweet Potato LeavesGrown from slips or seed potatoes and spring-fed irrigated in a no till bed. Hand picked to order. Extremely healthy with a milder flavor than many leafy greens. Something along the lines of spinach that when cooked properly are tender and buttery.STOCK
12
Soy sauce for sprinkling

DRESSING
½ cup white or black sesame seeds
1½ tsps castor sugar
1 tbls sake
1½ tbls dashi liquid (make to packet directions)
2 tsps tamari

~ Directions ~

Bring a saucepan of water to the boil, add the Sweet Potato LeavesSweet Potato LeavesGrown from slips or seed potatoes and spring-fed irrigated in a no till bed. Hand picked to order. Extremely healthy with a milder flavor than many leafy greens. Something along the lines of spinach that when cooked properly are tender and buttery.STOCK
12 and cook for 1 minute. Drain and plunge into iced water to halt the cooking process, then drain well. Sprinkle with a little soy sauce and allow to cool then cut into 3 cm lengths.

To make the dressing, dry fry the sesame seeds over medium heat, stirring regularly for about 5 minutes or until lightly golden. Immediately place the seeds into a mortar and grind until very finely crushed. Gradually incorporate the sugar, sake, dashi and tamari until it forms a smooth paste.

Just before serving toss the Sweet Potato LeavesSweet Potato LeavesGrown from slips or seed potatoes and spring-fed irrigated in a no till bed. Hand picked to order. Extremely healthy with a milder flavor than many leafy greens. Something along the lines of spinach that when cooked properly are tender and buttery.STOCK
12 and dressing together and serve with rice and grilled salmon.

~ Ingredients ~

1 cup quinoa
2 cups water
2 cups arugula (rocket) or kale - baby
1 medium Onions - RedOnions - RedHeirloom variety grown from seed, spring-fed irrigated in a permanent no till bed.STOCK
5
1/2 cup sunflower seeds (toasted)
1/2 cup pepitas (toasted)
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
2 leaves
1 cup parsley - Italian leaves
1/2 cup kalamata olives, pitted and cut in half lengthways
1 cup chopped tomatoes - heirloom mix

DRESSING
1/2 cup 1/2 cup juice of LemonsLemonsVarious varieties of lemons, grown on permaculture swales, irrigated naturally and hand picked.STOCK
11
1/2 cup olive oil
1 tsp good salt
1/2 tsp cracked pepper

~ Directions ~

Cook the quinoa in 2 cups of water. Ensure you don't over cook the quinoa. When just al dente, using a fork transfer to a plate and allow to cool.
Except for the dressing, combine all the ingredients in a salad bowl.
To make the dressing shake all the ingredients in a jar. When ready to serve pour over the salad, toss and serve.

~ Ingredients ~

4 tbsp oil (coconut or mustard)
30 OkraOkraMixed heirloom varieties of okra. Always grown from seed, spring-fed irrigated in a no till bed and hand picked to order. Such a versatile vegetable. Makes a great addition to tempura vegetables, or try in Indian curries, stir fries and gumbo.STOCK
2 (bhindi), tops removed and sliced lengthways
2 tsp cumin powder
6 pods cardamom
2 inch cinnamon stick
2 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
2, slit lengthways
2 tsp ginger/GalangalGalangalGrown on permaculture swales, irrigated naturally and hand picked to order.STOCK
11 finely grated
2 tsp garlic - Russian, finely grated or crushed
4 Onions - BrownOnions - BrownHeirloom variety grown from seed, spring-fed irrigated in a permanent no till bed.STOCK
14, thinly sliced
1 tsp turmeric powder or fresh equivalent, grated
1 tsp red chilli powder
2 tsp dry mango powder / achar masala can be used as a substitute.
½ tsp good salt
4 tbls Greek plain yoghurt
½ tsp garam masala
¼ cup coriander, finely chopped

~ Directions ~

In a large saucepan heat the oil fry the onion and OkraOkraMixed heirloom varieties of okra. Always grown from seed, spring-fed irrigated in a no till bed and hand picked to order. Such a versatile vegetable. Makes a great addition to tempura vegetables, or try in Indian curries, stir fries and gumbo.STOCK
2, cumin, cardamom and cinnamon. Saute on medium heat and until the OkraOkraMixed heirloom varieties of okra. Always grown from seed, spring-fed irrigated in a no till bed and hand picked to order. Such a versatile vegetable. Makes a great addition to tempura vegetables, or try in Indian curries, stir fries and gumbo.STOCK
2 starts to change colour.
Add the green chilli, garlic and ginger pastes. Saute until fragrant and onions are translucent. Add the turmeric, chilli powder, mango powder and salt.
Saute on low heat until spices turn aromatic. Add the yoghurt and garam masala. Mix well until the yoghurt combines and starts to release oil. Saute for a few more minutes on low heat and serve immediately with rice and chopped coriander.