A Life in the Making

Ingredients500g fermented kimchi2 eggs215g plain flourMethod1. Mix all of your ingredients in a large mixing bowl. You may need to adjust flour amounts, based on the wetness of your kimchi. The mix should form a thick batter.2. In a large frying pan, heat about 1cm of oil.3. Spoon roughly 1 table...

Ingredients3 heads of Pak Choi1 large daikon1 large white onion4 cloves of garlic5cm ginger2TB of salt1TB korean chilli powderMakes about 5ltr of KimchiMethod1. Wash and chop the pak choi2. Using a mandolin or the food processor, finely slice the daikon3. In the food processor, puree the garlic, ...

I used to be a massive fan of batch cooking.  I would tear apart the kitchen and make ALL THE THINGS ALL AT ONCE.  These days, I rarely have the time to make all that food/mess then also clean it up. And actually, thats not always practical. Food doesn't all come ripe at the same time, even from ...

We haven't had a great year for tomatoes. A late frost killed a huge batch of seedlings and the remaining variety wasn't well suited for our climate.  A friend gave me some replacements, which have grown well, but have been sitting with green fruit for weeks, making me suspect that their placemen...

I love sourdough bread. I love it so much, I even made a business about it and I still love it (no small feat for anyone who has ever turned a beloved pass time into a business). However, sometimes, I just want a soft, squidgy roll that is going to soak up the juices from my pulled pork that i h...

If you have been on Facebook or Instagram of late, you may have noticed ads for the farm popping up as you scroll. After the heady heights of being a flour magnate (and with the realisation about how much income we've lost and continue to lose due to COVID), we decided to try actually marketing t...