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
5
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
1, 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
1 (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
4 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
11 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.

~ 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
1, 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
1
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
1 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
1. Grate over some fresh Pecorino at the table.

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
27 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
1, 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
3 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
8 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.

~ 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
14
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
4 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
4 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
2 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
3, 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
2 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
3 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
9, 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
1 and mint - commonMint - CommonHeirloom variety, grown from cuttings in our shade house. Irrigated naturally with our spring fed pond. Hand picked to order.STOCK
11, mulberry, grapefruit with marjoramMarjoramGrown from seed, spring-fed irrigated in a no till bed and hand picked to order.STOCK
4 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
2 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!