Recipes

Just eating a burnt orange is an experience that rivals any cake. That same transformative energy of fire and fruit inspired this marmalade, where charring adds unexpected depth and complexity...

Yes - you read it - Feremented Durian. 

Get a jar, some chillies, garlic and a salt brine and you're set. 

A refreshing cold, soup for a hot day. Like a cross between a potato salad and a dip.... add some cornichons, fresh dill and capers to the table to add...

This combination of beetroot, cabbage and horseradish sauerkraut is sour and slightly sweet, and goes particularly well served with (kefir) crème fraîche on a potato latke or cream cheese on dark...

Wake up your water kefir grains and get brewing. It doesn't take much to get them started - clean water, some sugar and a jar. Oh, and of course some...

This beautiful recipe came from a collaboration with the wonderful Tei who ran food show at the Korea Festival in Melbourne, 2019. Note: You'll need a cooktop to cook the...

Give your carrots or other vegetables a level up, by Brining them; you'll have something easy to grab and eat and on hand for lunch boxes or to pack and...

Okonomiyaki always has shredded cabbage in it so it’s a great way to use up your leftover shredded cabbage from sauerkraut making. You can chop and mix 'Gari' - fermented...

Drink as is, pour over your granola or as a base in a frozen bowl. So yummy for a breakfast smoothie in the summer. Also great for freezing into icy poles....

Tart and fruity, everyone loves this.  Berries can be tart and the kefir is too, so an extra splash of maple syrup is good. Great for freezing into icy poles.