The salty sour combination of preserved lemons may sound unusual but it really works! Their versatility is beginning to be recognised beyond their point of origin in North African and Middle Eastern cuisine. Try adding chopped preserved lemon to rice dishes, salad dressings, salads that contain fetta cheese or olives or to the stuffing for roast chicken or fish and you’ll be surprised at the freshness and zing it adds. This is an essential pantry item for any adventurous cook or kitchen gardener. It may take 4 weeks to mature before you can use them, but it’s definitely worth the wait. Over winter preserve some lemons for yourself and friends as they also make a wonderful culinary gift. Read More . . .
The French and Americans may call them courgettes but most Australians have adopted the Italian name zucchini for these prolific summer miniature squash of the cucurbitaceace family (also known as the Gourd family). Native to North America, cucurbita are well traveled and began to appear in the botanical herbals of Europe some 50 years after Christopher Columbus epic voyage and discovery of the Americas in 1492. Ever since they were introduced into Australia by the Italian’s in the 1950’s, the zucchini has been embraced for its delicate flavour and versatility.
Horseradish has had a reputation of being fiery and untameable but it has tempted and tickled the palates of kings and ordinary people for centuries. Preserve fresh 
My morning ritual for many years during the water restrictions was to bucket water to our small citrus grove of Navel, Washington and Blood Oranges, Honey Murcott Mandarins, Tahitian and Kaffir Limes and Myer Lemons. At ten litres a time and a minimum of 60 litres per tree, it seemed like a never ending and fruitless task. The summers were fierce and unrelenting, multiple days of 38 - 42 degrees and hot north winds that would take your breath away and burn your nostrils. It was disheartening watching vegetables wither and die within hours. Not because they lacked water.They just couldn't take up the water quickly enough to replace the transpiration of water through their leaves. 
Made over three weeks this authentic hot, sour and salty uncooked Indian pickle tickles and cleanses the palate, stimulates the appetite and adds colour to the table.It provides the fifth dimension to a curry or alternatively if you love hot spicy appetisers serve with pappadams and raita before an Indian meal.It can made with or without the asafoetida powder with equally good results. 
A garlic lovers delight and ever so simple. Transform ordinary garlic into a sweet, aromatic and creamy accompaniment that’s perfect served whole in salads, on antipasto platters or spread directly onto baguettes or bruschetta as a base flavour. Native to the “garlic crescent “ of Central Asia, garlic has been transported and adopted into the folklore, medicine and cuisines of countries around the world. Due to its intense flavour, it is used predominately as a condiment rather than a bulk vegetable.