A complete guide to the aromatic Asian culinary rhizomes perfectly suited to subtropical and tropical Australian gardens.
Ginger and turmeric grow abundantly in subtropical and tropical Australian conditions — fresh rhizomes with flavour incomparably superior to dried supermarket alternatives.
Turmeric and ginger grow beautifully in subtropical and tropical Australian gardens, and as annuals in temperate zones. Learn planting rhizomes, the growing season, and harvesting …
Use your garden harvest to make extraordinary fermented foods — kimchi, sauerkraut, lacto-pickles, kvass — with detailed recipes and the science behind safe fermentation.
Design principles, plant palettes, and construction techniques for creating a genuinely lush subtropical garden in Brisbane, coastal NSW, and northern WA.
Extend your garden harvest indefinitely with fermentation — pickles, kimchi, kvass, fermented hot sauces, and more.
Storing harvested grains and legumes effectively extends their usefulness for months to years — a guide to drying, cleaning, and storing home-grown grains and dried legumes in Au…
A heated or even unheated greenhouse in Melbourne or Canberra can produce crops normally limited to Queensland — ginger, turmeric, taro, and other subtropical species that simply…
Lacto-fermentation transforms garden vegetables into probiotic-rich preserved foods with complex developed flavours — and it requires nothing more than vegetables, salt, and time…
Kombucha — the fermented tea beverage popular globally — is easy to brew at home and can be flavoured with an extraordinary range of garden herbs, fruit, and flowers in the sec…
When your lemon tree delivers more fruit than you can use fresh, preserved lemons are the answer. A simple salt-preservation method that transforms lemons into a pantry staple that…
A backyard food forest combines fruit trees, shrubs, herbs, and ground covers in a self-sustaining system. Learn designing for Australian conditions with species selection for each…
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