Off the back of our pasta-making and Passata Day, Angie Sceats of Hunter Valley olive oil producers Pukara Estate gives us the lowdown on all things olive oil in Australia. How is olive oil made? A mechanical harvester shakes the olives from the tree, whi
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Sandor Katz is the modern guru of all things fermented. After the success of his books, Wild Fermentation (2003) and The Art of Fermentation (2012), he has secured his spot on the world stage as a culinary author and DIY food activist. Recently Katz visit
With a new year upon us, many of us may want to get started getting better connected to where and how our food is produced – and connecting with your local community. Guest blogger Zak Baillie tells us more about the Macquarie University Community G
Sydneysiders might recognise Tobias Bland as a familiar face from Carriageworks Markets. His farm Kurrawong Organics grows brassicas like broccoli, cauliflower and brussels sprouts for many of NSW’s organic outlets. You might not have heard the na
A couple of YFMers recently visited Charlie’s Garden in Redfern – Lucy Jackson followed up with the garden coordinator Deborah Segal to learn how the garden has brought together the community. How did you get involved with Charlie’s Garden?
Following a recent trip to Malaysia, YFM’s Thea Soutar gives us the run down on Palm Oil – why it is used, the downfalls, and how you can get better informed. On a flight into Kualar Lumper recently, I spotted an unexpected advertisement. On the gloss