BEETROOT AND GINGER CAKE – Inspired by Ottolenghi by Mary Ann Grant 1/2 cup (100g) finely chopped candied or crystalized ginger 1 2/3 cups (200g) flour 3/4 cup (150g) sugar 2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 2 large red beets, peeled and grated finely grated zest of one orange 2/3 [more]
Some great tips we collected from fellow gardeners on how to store your garden bounty and fruit and veg you bought in the shops: Make berries last longer Wash berries in vinegar, dry them thoroughly and store them on a paper towel lining in the fridge. This will reduce the risk of going mouldy – [more]
Robert McDougall’s Urban Agriculture Research – Plain English Summary Chapter 1 – How productive are urban gardens? 23/7/2018 This document summarises work undertaken by Robert McDougall, PhD student from the University of New England, on urban agriculture in Sydney and the Illawarra. It is intended to be a plain English summary of the first chapter [more]
One of my favourite recipes is an Ottolenghi one from his original cookbook. When I lived in London I used to go to his restaurant whenever I could, and fell in love with the vibrant vegetable dishes on display in the restaurant window. I’ve cooked this recipe with milk or stock, instead of cream, [more]
Mort Bay Community Garden is situated in a pocket of native garden land featuring a stunningly beautiful array of gum trees, wattles, tea-trees and banksias between Short Street and McKell Street. Our members support the local bush-care group in their efforts to remove invading weeds and to plant native grasses and shrubs. Our common [more]
What could be more taste-quenching than a chunk of well-roasted Kent matched to roasted potatoes, onions and boiled mint-flavoured green peas. Roast lamb added if you wish. Mint sauce if you want or maybe gravy. Sounds very traditional, old-fashioned, bygone, I know. Love it. Then again the pumpkin can be boiled or microwaved or whatever. [more]
6 portions 1 kg butternut pumpkin (any pumpkin will do) olive oil 1 pinch of chilli flakes 2 cloves of garlic 60 g whole peeled almonds 1 teaspoon fennel seeds 6 large free-range eggs 80 g Parmesan cheese 60 g plain flour 5 pinches of grated nutmeg 300 g silver beet 100 g crumbly goat’s [more]