The Waste-Free Chef | Kitchen/Cooking

The Waste-Free Chef

Add/Update information

Reviews

Tags

• Other
• Brand
• Kitchen/Cooking

25.01.2022 Making natural and organic body care products in the sunshine today using our own cultivated, harvested and processed aromats. Weve picked and dehydrated our Pierre De Ronsard roses and our mandarins to create luxurious bath salts. Weve also made a palatial milk bath using our own lemon verbena, peppermint and common mint. Weve made another batch of our popular honey, frankincense and polenta body scrub using our own honey. #giftsfromthegarden #sustainableliving #ediblegarden #herbalgarden #gardenremedies #permaculture

24.01.2022 Last year I presented many bee workshops, but one of my favourite workshops was presenting to and interacting with Year 3 students at Roseville College I recently received the following delightful email from a teacher at Roseville College, outlining the impact that my beekeeping session has made at their school: Last year, you led a fantastic workshop with my Year 3 Roseville College students inspiring them about beekeeping and teaching us all to make beeswax wraps as pa...rt of our sustainability unit. My class actually ended up making over 550 beeswax wraps to sell to the school community and along with a grant we also applied for, they raised over $6500 to fund their sustainability projects to establish a community garden and native beehive within the school! They have even started their own sustainability club within the school, Rosie Bee Kind!" What superb news!! Im thrilled that I have been involved with this program and so impressed with the students, teachers and parents. Well done Roseville College on a fantastic sustainability initiative. Im expecting some future environmental leaders from this cohort of students! Im also looking forward to returning to the school shortly and hearing all the students news, and teaching this years Year 3s! Strawberry and bee artwork on Langstroth super (bee box) by me. #beekeeping #sustainability #futureleaders #sustainabilityeducation #environment #bees #honeybees #nativebees

24.01.2022 Are you after some Kris Kringle gifts that won’t end up in landfill? Jars of our raw honey (210g) with honey dipper attached are $10 each. Perfect petite gift for Christmas! DM, message or email me to purchase. #localhoney #localbeekeeper #honey #rawhoney #shoplocal #bees #kuringgai #northshore

24.01.2022 Check out this delicious breakfast recipe from the very clever Samantha Pate Nutrition using my charcoal bark recipe that she has adapted to gluten-free. I worked with Sammy for a few years and she is a brilliant human as well as an excellent nutritionist. Head over to @samantha.pate.nutrition for healthy habit formation and nutrition education, and some great recipes! #Repost @samantha.pate.nutrition with @make_repost Breakfast ... Your immune system is supported by Vitamin C and Zinc. There are plenty of immune boosting supplements on the market which are often taken during the Winter months. I prefer, and recommend, getting all the nutrients you need from food.....delicious food! This is my take on Ranchos Huervos Quantities are up to you. This was made from bits and pieces we had in the fridge that needed using. Eggs Garlic Onion Olive oil Capsicum Baby Spinach Diced tomatoes Cannellini Beans Left over Ham from Christmas in July A sprinkle of dried chilli A touch of grated cheese Parsley Served with: Mashed avocado and lemon A sprinkle of pepitas Charcoal bark (recipe from @the.wastefree.chef) instead of tortillas Cook off onion, garlic, capsicum, baby spinach in ham in olive oil. Heat grill. Stir through beans and diced tomatoes. Top with cheese and parsley. Place under the grill until cheese starts to melt. Remove and crack eggs on top. Place back under the grill. Cook until eggs are as you wish. VITAMIN C ZINC Combining animal and plant based sources of nutrients significantly the absorption of both. binds to other nutrients for absorption. Enjoy!

23.01.2022 Spring Rainbow Schiacciatacciata flavoured with our garden. I’ve posted this recipe before but for anyone who missed it, here it is again. See below. This must be one of the easiest breads I’ve ever made. Always rises beautifully and a delicious texture. We’ve topped this Schiacciata with pickled Lilly Pilly, borage flowers, nasturtium flowers and golden oregano - all growing in our permaculture garden. (This is not a sponsored post) I always use my @scanpan_australia roa...sting pan to make this bread. Perfection every time! Spring Rainbow Schiacciata Sift together in the bowl of a stand mixer with dough hook attached, set aside: 600g plain flour 2 teaspoons salt Combine well in a separate bowl and let froth for 10 mins: 400ml warm water 1 tablespoon sugar 14g granulated yeast Once mixture has become frothy, add: 100mls olive oil Pour oil and yeast mixture into the dry ingredients and knead on slow speed for 10 minutes. Leave dough in the bowl and let rise for 1-1.5 hours or until doubled in size. Transfer risen dough to a floured bench. Perform 2 bookend folds and then lift dough into an oiled 22cmx33cm tray. Press dough into all corners and edges of the tray. Let the dough rise for another 20 mins. Preheat oven to 220C and place a bowl of hot water on the base of the oven. Once the dough has risen again, top with your preferred toppings, press them into the dough and sprinkle with olive oil and salt. Cook for 10 minutes at 220C, then turn oven down to 200C, remove water bowl and cook for another 10-15 mins until dark golden. Sprinkle with more olive oil and salt as the bread comes out of the oven. Enjoy #sydneychef #spring #springflowers #ediblegarden #growyourownfood #eatseasonally #permaculture #edibleweeds

22.01.2022 Lunchtime harvest in our garden today - Hawaiian Sunshine Sweet Potato, Tomatillo and freshly laid Eggs. See story for sweet potato treasure hunting #growyourownfood #ediblegarden #backyardfarm #permaculture

21.01.2022 What sustainable gift choices will you be making this Christmas? We hardly ever go to a store anymore to purchase presents. We use what we have around us to spend time lovingly crafting objects to use as gifts. We are getting a head start on Christmas now, so that Im not rushed when other projects are starting later in the year. Today, Im using River Red Gum branches that have fallen naturally, sourced in the #huntervalley I love a bit of drop-saw action and getting out the tools. Unfortunately our drop-saw isnt wide enough to slice through the branches completely, so Ive needed to use my dads old hacksaw and a pruning saw to complete the job. #sustainable #sustainablegifts #plasticfree #zerowaste #wastefree #redrivergum #australia #huntervalleynsw #brokefordwich

20.01.2022 Solo sanctuary for a few days @theboathousehotelpatonga I always try to pack as many sustainable items as I can whenever I travel. Anyone that knows me laughs at the food baskets to go I pack whenever I get away. The items in my food basket to go for this trip have been grown by our family and all comestibles made by me. All relishes, honey, spices and jams are essentials that I never travel without! I lovingly use my fathers luggage he had when he was a teenager some 6...5 years on. Beautiful leather goods made in NSW and Australia. Pink pure linen dress also made by me with my grandmothers original 1940s house dress pattern. Ive escaped suburbia to paint for a few days and to go through my seed collection. How do you store your vegetable and herb seeds? I keep all our seeds in this ship carpenters box, now with provenance dating back 172 years. It was received as a payment 30 years ago along with documentation for the prior 142 years inside. I still keep my fathers stamp collection book inside Which he considered just as precious. I often wonder, how many toss-away items that are made today will still be in good working order in 172 years! #travelsustainably #treadlightly See more

20.01.2022 Harvesting the last of our tomatillos and making space for our own winter veg and herb seedlings; Brassicas, snow and sugar snap peas, artichokes, Asian greens, kale, coriander, leek, rocket and radish. I saved tomatillo seeds from some tomatillos I received last year in a swap with Laurie @cropswapaustralia and the plants have set fruit over many months. We have already made a few tomatillo pickles and ferments, so these tomatillos will sit centre stage in a Mexican Emeral...d Salsa. I have a jar set aside for you Laurie @cropswapaustralia and @amandavine71 . I have saved some more seeds this season and a packet has your name on it @sarahcarroll81 Call or pm me girls to arrange pickup or I can post them to you. #tomatillos #vegetablegarden #permaculture #eatseasonally #ediblegarden See more

18.01.2022 We were very lucky to have our bee club vice-president Michael from North Shore Beekeepers Association , join us yesterday to help us split one of our hives and prepare another hive for splitting in a few weeks. We found a fantastic supply of eggs laid by the Queen as can be seen in the second photo. We transferred these eggs to a new hive where the worker bees will go about making a new Queen from one of these eggs. Swipe to see a beautiful and typical brood pattern, worke...r bees soaking up the Queens pheromone whilst we kept her safe and the Queen herself marked with a yellow dot, being released back into the hive after the split was completed. The Queen was kept in safe hands by my fabulous step-mum in law Marguerite Potter who has started her own beekeeping journey this year. We have installed one of our hives at her property directly by the ocean and they are thriving! What a welcome to Spring! Happy bees and happy beekeepers. A big thank you to my husband Greg Potter for all his researching and preparations for splitting our hives. #bees #beekeepers #springishere #apiculture #permaculture #suburbanbeekeeping #makeyourownhoney

16.01.2022 We are committed to making sustainable gift choices. I loved painting these artworks for two precious ladies in our lives - our little nieces Matilda and Ellery Now, more than ever, we all need to be making sustainable choices as often as we can. #sustainability #sustainablegifts #artist #sydneyartist #personalisedpresents

16.01.2022 Its National Reconciliation Week in Australia. Celebrated from 27 May to 3 June every year. These dates commemorate two significant dates in the reconciliation journey - the 1967 Referendum acknowledging Aboriginal and Torres Strait Islander peoples, and the High Court Mabo decision, respectively. NRW is preceded by National Sorry Day on 26 May - Reconciliation Australia. We are sorry. I am sorry. Our National future must include:... Respect for traditional peoples. Respect for traditional land. Respect for traditional culture. At a personal level, I have reverence for the traditional custodians of this land and their way of living and thriving. Image is composed of Native Australian Bush Tucker. Mountain Pepperberry Bush tomato Quandong

15.01.2022 A fantastic day spent educating the next generation all about bees, honey, beekeeping and how they can have a positive impact on the environment.

13.01.2022 We made a Restorative Salve this afternoon for a very special young lady, using our own beeswax and calendula flowers. How sweet it is to be using nature’s products grown and harvested on our own property to provide restoration and comfort. Closing the loop is even sweeter. Dehydrated flowers were added to the salve as it was heating and then essential oil was added at the last minute as the salve was poured. #makeyourown #naturalbodycare #calendula #salve #permaculture #sustainability #usewhatyouhave

13.01.2022 We have limited supply of these full ‘ideal size’ honeycomb frames for sale. Perfect as a centerpiece for your Christmas table. Measuring 43cm x 13cm with various weights. Ranging from $60 each to $80 each depending on weight. DM, message or email to purchase. Pick up only so that you can choose your frame/s, Killara, Sydney. Bring a solid container/tray to transport it on (apologies, we don’t supply disposable packaging). #honeycomb #honey #bees #sustainablechristmas #christmastable #christmas

13.01.2022 I trust everyone’s garden is loving the Spring warmth in Sydney at the moment and producing a bounty of nature’s goodness. Swipe to see a small selection of some edibles in our garden at the moment: Apples Youngberries Pink Grapefruit ... Quince Grapes Oranges Medlars Rhubarb Beetroot Garlic Lemongrass Leeks Eggs Elderflower Honey Tomatoes Swiss Chard #growyourownfood #seasonaleating #permaculture #backyardtotable See more

13.01.2022 Two of my favourite things from our garden; Jasmine and Honey. Last week we spun just a few frames of honey for a beekeeping workshop, but we will have some fresh Spring honey available in a few weeks. I know that I have a few of you to call before we advertise, so I will call you as soon as we have our honey ready for sale. For now, Ive jarred the last of the workshop honey with fresh jasmine flowers. In a few weeks, this jar will smell like Spring in a bottle! #honey #beekeeper #growyourownfood #permaculture #eatseasonally #backyardtotable #jasmine #honeymagic

12.01.2022 We are in awe of everything that Food Ladder is doing! Head over to their page to find out how they are empowering the community and students. #Repost @foodladder with @make_repost Here is a peek inside the Tennant Creek Food Ladder when it was first being brought to life. ... Now each week you will see local students gather in to access fresh produce that they have grown themselves while learning all about nutrition and horticulture through STEM lessons to increase their job readiness. See more

11.01.2022 Winter harvest box of our dreams. This is a small selection of freshly harvested produce this morning from our Winter permaculture garden. Some beautiful citrus were ready for picking and there are more fruit still ripening on our trees. Our chickens are very happy and surprisingly laying well during these colder months. We are growing many different herbs and greens from open pollinated seeds from The Italian Gardener Our citrus trees were purchased years ago from Daleys ...Fruit Tree Nursery The best time to plant a tree..... was twenty years ago, but today is also the perfect time. I saw this quote once on a nursery website - I forget which one. Those fruit and nut trees that we planted 15 years ago are certainly delivering a bounty of fresh food now! We always have fresh herbs and greens growing in our garden year round, so lunchtime meals are always made with a quick trip to our yard. Heres the recipe for my go to lunchtime meal when Im working at home - Toss following ingredients together in a bowl for one serve: 1/2 cup cooked quinoa (I always cook a big batch and then freeze smaller portions in jars which makes this quick meal super easy), 1 cup seasonal veg (sprouting broccoli, kale etc) tossed in olive oil and salt and pepper chargrilled for a few minutes on bbq, 1 cup seasonal herbs, chopped (at the moment its dill, lemon balm, parsley and mint), 1/2 cup fresh greens from the garden, chopped (eg snow peas, lettuce, rocket, endive), 1 tablespoon chopped nuts (we only have macadamias growing so thats what I use) roasted in a fry pan with some dukkha, 1 poached or boiled egg, 1 teaspoon freshly grated turmeric, Optional - 1/4 cup sliced seasonal fruit Dressing of choice (I simply use olive oil and balsamic or red wine vinegar). #growyourownfood #eatseasonally #seasonaleating #backyardfarm #permaculture #permaculturegarden #ediblegarden #urbanfoodgarden #foodart

10.01.2022 Our macadamia trees have started developing racemes. These flower clusters will go on to form nutlets. We grow two varieties on our property. The white/cream flowered tree, Macadamia integrifolia, produces fruit with smooth shells. The pink flowered tree, Macadamia tetraphylla, produces rough shelled fruit. We have established our apiary adjacent to our macadamia trees. Even though macadamias can self-pollinate, honey bees and native bees will help with nut set. Following ...information from @ausmacadamias Macadamia trees flower differently from most other fruit and nut trees as the tree grows racemes; a flower cluster with the separate flowers along a stalk at equal distances along a central stem. A 10cm stalk can carry hundreds of tiny flowers. Each raceme spray of 40-50 flowers produces from 4-15 nutlets which then ripen into macadamia nuts. Macadamia trees grow to heights of more than 15 metres in fertile soils of temperate, high rainfall areas. They have shiny dark green leaves and bear sprays of long, sweetly scented creamy white or pink flowers from which clusters of nutlets grow. The ripe nuts fall to the ground between March and July and are harvested at regular intervals. #macadamias #growyourownfood #theneedtogrow #permaculture #ediblegarden

10.01.2022 Were getting ready for our Kinfolk Fathers Day Stall with some new flavours of our whipped honey. For the gents in your life we have some dapper flavours: Whisky & Chocolate whipped honey Sea salt Caramelised whipped honey Gingerbread Spiced whipped honey... More flavours to come. Details about our stall to follow. Late August/Early September. Whipped honey $14 each. Lovingly harvested and crafted in Killara, NSW. #sustainablegifts #shoplocal #sydneychef #honey #beekeeper #livingofftheland See more

09.01.2022 I definitely received the better half of this produce swap. A basket of my muffins in exchange for freshly picked tamarillos, also known as tree tomatoes. I always store a 5 Litre container of home-made brine in my kitchen, so that when fresh produce is harvested or swapped, the brine is ready to be heated and used. Heres an easy brine recipe that can be scaled up to make larger quantities: Combine the following ingredients in a saucepan and heat until sugar and salt have ...dissolved - 250ml water 125ml vinegar (red wine vinegar or white wine vinegar or malt vinegar) 100g white sugar 1 teaspoon - 1 tablespoon salt (to taste) These tamarillos have been pickled with fresh lemon-thyme from our garden and have been heat processed to ensure a safe shelf life. These tangy and sweet pickled fruits will be equally delicious served over pavlova on Christmas Day or used as an accompaniment for roast duck or other meats (ethically raised of course). #tamarillo #bartereconomy #pickle #chef

09.01.2022 Have you registered for my Zoom Baking Workshops in The School House at Cambridge Hill Farm next week? My Flatbreads & Crackers workshop and my Baking Basics workshop are being delivered in conjunction with Ku-ring-gai Council - Loving Living Ku-ring-gai http://www.kmc.nsw.gov.au//Events_/Whats_on/Baking_at_home Our School House is ready for zoom classes and we are looking forward to opening up our space for physical workshops soon. ... Weve been busy collating and organising all our equipment and turning our School House into a learning hub for all things sustainability. Nearly all the equipment and furniture (except the gas cooktop and commercial kitchen benches) we have used in our School House have been rescued from their trajectory into landfill. We have rescued many items from roadside rubbish piles and purchased items from tip shops and second hand stores. Some items also belonged to my great-grandparents and have been handed down to me to be used again, over 100 years later! Our School House is the keeper of all of our sustainability education equipment: beekeeping, gardening and cooking and baking. We have even managed to find space for a sewing corner to make our familys clothes. We are also restoring some vintage typewriters (perfect for snail mail)! I hope you can join me next week for some baking shenanigans. #makedoandmend #sustainability #makeyourownstuff #growyourownfood #sydneychef #cheflife #theschoolhouse #sydney #kuringgai

09.01.2022 Do you have a Lilly Pilly tree near you? Or maybe in your backyard? We have Lilly Pilly hedges surrounding our property, but for those locals who dont, theres an enormous Lilly Pilly tree opposite coles in Lindfield that produces a bounty of fruit every year. Weve pickled the last of our Lilly Pilly fruit this year in a simple brine seasoned with pepper and fennel. Pickled Lilly Pilly is a delicious addition to salads and salsas and provides a tasty piquant flavour when folded through bread dough. We are growing some more plants from the seeds we extracted from the fruit. These will take about 6-8 weeks to germinate and will be a cute sized gift at Christmas time, planted up in painted pots. #zerowaste #growyourownfood #permaculture #sustainabiltiy #backyardyotable #lillypillymagic

08.01.2022 We are celebrating World Bee Day today with our own burr honeycomb (our favourite treat from the hive) and my own Veste de Fumer en nid dabeille (Honeycomb Smoking Jacket). We are highlighting the importance of bees and the intrinsic role they play in our human story. Honey bees have lived alongside humans for centuries and as early as the Ancient Egyptians where a marriage contract included an annual delivery of 12 pots of honey! Even taxes were paid in beeswax in rural Fr...ance in the 1300s! Today, Im also highlighting the importance of dressing ourselves responsibly. I remember a time when imported clothing (mostly always from the UK or Italy and France) was outrageously expensive and the only way to clothe yourself was to buy #australianmade clothing or make it yourself. Luckily, I was raised by my grandmother who had me sewing at age 5. There was no such thing as cheap clothing and certainly no throw away items. This week Ive made a Honeycomb Smoking Jacket using Designers Guild fabric purchased from No Chintz If youve never considered sewing your own clothes or your childrens clothes before, now is a great time to start! What better way to help the environment and bees this World Bee Day Australia by reducing our reliance on imported and one season clothing. We also have back in stock a limited amount of our flavoured whipped honey. Our coffee whipped honey has sold out but we have a few jars left of #kaffirlime whipped honey and #strawberry whipped honey. Whipped honey: $14 for 250g jar. Honeycomb Smoking Jacket: POA. #worldbeeday #worldbeeday2020 #beekeeper #apiculture #honey #honeycomb #imadethis #whomakesyourclothes

08.01.2022 Today, Im painting a community library cabinet for a local kindergarten. Thank you to my dear friend Charlotte @lovefromshop who has made me aware that it is Wattle Day here in Australia. Its no surprise that I happen to be painting wattle on Wattle Day as Ive been inspired by the natural world around me to decorate this box with artwork that reflects our flora and fauna in Australia. #workinprogress #wattleday #wattle #acacia #inspiredbynature #sydneyartist #australia

08.01.2022 I love receiving messages from my clever sister Sarah Ritchie and this photo came through in the wee hours this morning. After being awake for hours transporting two teenagers to and from before-school sport training, she stepped out into her garden, collected some fresh lemons and lavender flowers and whipped up a batch of Lavender & Lemon shortbread for a workmate celebrating their birthday today. Love your work Sar! (I’m exhausted just listening to your schedule). Here’s ...how she made her shortbread with flavours from her own garden: Combine the following in a mortar and pestle and smash together: 1/3 cup granulated sugar 2 teaspoons lavender (culinary or fresh) 2 teaspoons lemon zest Transfer to a mixing bowl and add 115g soft butter 1/2 teaspoon vanilla extract or seeds form 1/4 vanilla pod Cream together sugar mixture, butter and vanilla. Fold through the following dry ingredients to form a ball of dough: 1 cup plain flour 1/4 teaspoon salt Flatten the ball of dough to form a disc, cover with a beeswax wrap and refrigerate for at least an hour. Preheat oven to 160 C Remove shortbread mixture from the refrigerator, roll to 7mm thickness and cut into desired shapes. Alternatively, use a traditional shortbread mould to shape your biscuits. Cook for 12 minutes or until lightly coloured at the edges. Transfer to a wire rack once biscuits are completely cooled. Enjoy the flavours of your garden! #growyourownfood #eatseasonally #shortbread #freshlemon #freshlavender #zerowastegift #sistersarethebest

08.01.2022 Our own honeycomb @marlustation Today, weve inspected our honeybees that we manage at Marlu Station in Broke in the Hunter Valley. We rarely open our hives in winter but wanted to check that our bees have transitioned well from Sydney a few months ago. Happy to report that they are thriving in the Hunter Valley! The honey frames in the top super are being filled out nicely and weve forecasted appropriately the amount of supers needed, so the bees are not too cold at this... time of year but there is enough room for more nectar coming in, as Spring approaches. The owners of Marlu Station have slashed a bush track for us so that we have easy access to the bees. And check out the gorgeous dam. Our bees are very happy with their new water source! Far superior to our copper tub in the suburbs of Sydney. Some dear friends of ours own this property and they are now open for bookings. Head to marlustation.com.au to book your own magical escape. Marlu Station is located at the foot of Yellow Rock, and formerly part of Yellow Rock Estate, it is a little piece of paradise. The house has 4 double rooms and 3 Bathrooms. Two separate living areas and an open plan Kitchen Dining area. Share the property with the local Kangaroos, explore the 112 acres on foot. Discover the big dam or relax looking at the house dam. Put a line in and see if you can catch some Perch or Trout.... All near the fantastic local Broke wineries and 15 mins to Pokolbin. Just 2 .5 hours from Sydney. #broke #brokefordwich #huntervalley #escapesydney #bees #apiculture #beekeeping #honey #honeycomb #rawhoney #yellowrock @ Broke- Hunter Valley NSW

08.01.2022 Thank you to those who attended my baking workshops today through Ku-ring-gai Council We had 160 registered participants! If you were one of these attendees, Id love to hear from you. I demonstrated how to make savoury crackers, garlic naan and an easy herbed flatbread in my Crackers & Flatbreads workshop. In my Baking Basics class, I showed how easy it is to make your own everyday sandwich bread, Schiacciata, rough puff pastry and cafe style muffins. A big thank you to the sustainability team @kuringgai_council for providing a platform for these classes. #sydneycookingclasses #sydneycookingschool #chef #sydneychef #baking #bread #sustainability #growyourownfood #ediblegarden #tinyhouse

07.01.2022 Our rainbow fermented honey will provide our family with many health benefits this coming Winter. All produce except pomegranates are from our property. We have fermenting: pomegranate, orange turmeric, yellow turmeric, horseradish root, horseradish leaf infused with Backhousia anisata (aniseed myrtle). Aniseed myrtle is our latest plant crush - we use it to make a refreshing tea, flavour sugars, salts and marinades. We use it in ferments and condiments. It provides a ...beautifully rich and earthy aniseed flavour. I could write for hours about the benefits of fermenting for gut health, but Id prefer to play with my kids, so if youre interested and dont know much about fermenting; Just have a go. These fermented honeys have to be the easiest way to start - just pour some honey over your garden produce (chop if needed) and burp the jar every day until desired tartness is achieved. Then store in fridge. (Some water may need to be used instaed of honey to allow yeasts to fully develop). Use fermented honey as a medicinal tonic base, in marinades and baked goods, also in cocktails! #fermentforgood #fermentedfoods #honey #beekeeper #agriculturalist #eatseasonally #seasonaleating #backyardgarden #yardtotable

07.01.2022 Pre-orders for our flavoured whipped honey are ready to be picked up from Killara. Perfect for Fathers Day this Sunday. We have just a few jars left of these dapper flavours for the special dads in your lives. Choose from: Gingerbread Spiced Whisky & Chocolate Sea-salt Caramelised... $14 per jar, cash or eftpos, pick up Killara. PM or message me for orders. (UPDATE: Gingerbread Spiced SOLD OUT). #honey #whippedhoney #sydneychef #fathersday #buylocal #localartisan See more

07.01.2022 Still looking for sustainable gift ideas for Christmas presents? Join me for this workshop to learn how to make natural body care products.

06.01.2022 We’ve harvested our Hunter Valley Gold from the apiary @marlustation today. This honey is encased in a beautifully rich citrine coloured wax and embodies the flavours of #yengonationalpark on #wonnaruacountry including #melaluca #floweringgum #callistemon and much more. Our honey trio packs will be available soon, consisting of #kuringgai Gold #macmasters Gold and #huntervalley Gold. All remarkably different flavours and fragranced by the seasons and local flora. #huntervalley #honey #beekeeper #apiary #bees #honeycomb #apiculture #seasonaleating @ Broke- Hunter Valley NSW

05.01.2022 Our first Yacon harvest for the season! We are a little early digging these up but I really wanted some for an upcoming function, so these little plants were our first to be dug this winter. Yacon is also known as the Peruvian Ground Apple and is a delicious and healthy root crop to grow. The main carbohydrate component of Yacon is inulin which is a fructose polymer that provides sweetness without raising blood sugar levels. Yacon is not overly sweet so it can be used in sa...voury and sweet dishes. The edible tubers grow from the pink rhizomes and are ready to harvest when the plant leaves die back. The edible tubers have a texture like a firm pear and taste something like a cross between carrot, celery and apple. They are delicious peeled and eaten raw - perfect for school lunchboxes! The tubers are also delicious when added to cooked dishes such as curries and stir fries. My favourite way to cook them is roasting and then served alongside a traditional baked dinner or tossed through a roasted root and quinoa salad. At harvest time, a typical plant will provide 10-25 pink rhizomes that can be separated to provide numerous future plants. The Yacon plant is a relative of the sunflower and Jerusalem artichoke and the plant grows via growing tips, so when you separate the rhizomes, make sure you have growing tips present (like dividing potatoes) for the plant to develop. #wintergardening #growyourownfood #eatseasonally #permaculture #ediblegarden #vegegarden #yacon #rootcrop #peruviangroundapple See more

05.01.2022 The best gifts are from friends who love to eat and these Pumpkin Pie Spiced Sourdough Brioche style English Muffins have been made with such a gift. Thank you to my dear friend @augie_kitty who brought back some yummy spices from @traderjoes earlier in the year for me, which included a delicious pumpkin pie spice (so grateful as overseas food items seem like such a luxury right now). Anyway, our discard sourdough is always used as a base for some sort of bread item. This ti...me Ive enriched the dough with melted butter and egg to create a brioche style dough. Cooked for over 20 minutes on a very low heat crepe pan, these English muffins are the perfect addition to school lunchboxes. Easy to store or freeze for an easy grab&go morning tea option. I hardly ever use recipes and didnt use one for this. The following is a rundown of how I made these this morning. Combine together: discard sourdough starter approx 100g 40g melted butter 1 egg pinch salt 2 tablespoons brown sugar 1 teaspoon spice of choice (or use berries/fruit) pinch baking soda large pinch baking powder 30-60g SR Flour (amount will depend on consistency of starter). Let the dough rest for half an hour in a warm place. Heat a crepe pan on high heat then turn down to lowest setting and let the pan come to temperature for about 10 mins. Oil crepe pan and 6 egg rings. Spoon the dough evenly between 6 egg rings. Cook for 10 minutes on a very low heat then turn over to cook for a further 10 minutes. Enjoy immediately with a slathering of fresh butter and a chunk of fresh honeycomb. Will keep in an airtight container for two days. Will freeze well for a month. #schoollunches #sourdough #sydneychef

04.01.2022 Were looking forward to visiting marlustation again these school holidays. Last time we visited, we whipped up these yummy treats for some dear friends at the stunning marlustation . If you happened to catch my Ku-ring-gai Council zoom workshops earlier this month, my muffin mix recipe that I shared in those classes has been adapted to create these chocolate & spiced apple muffins. And the vege tart pictured here, was made using my trusty ratios I also spoke about in thos...e zoom workshops. Tart shell pastry - 3 parts flour:2 parts fat:1 part water #schoolholidays #broke #brokefordwichwinecountry #huntervalley #sydneychef #eatseasonally See more

04.01.2022 We harvested the first of our mandarins last week AKA going mandarin picking in our backyard. They are juicy and sweet but very firm, so theyre perfect for dehydrating. If you saw my second workshop today with Ku-ring-gai Council , you would have heard me speak about dehydrating our fruit that we grow ourselves. We do this for a few reasons - to preserve the harvest and to make our own mandarin powder. Also to make a most-favoured school lunchbox snack in our house: choc-dip...ped dried mandarin slices. For afternoon-tea today, we have mixed our own mandarin powder with snow sugar (from The Essential Ingredient ) to create a topping for the cafe-style double choc muffins I taught in todays class. Ive added a dried mandarin slice for citrus sharpness and a dollop of white chocolate ganache for extra gooiness. If you attended either of my two workshops today, I hope you enjoyed them and Id love to hear from you! #sydneychef #cookingschool #cookingclass #cookingworkshop #growyourownfood #eatseasonally #manadarinpicking #mandarin #mandarinseason See more

03.01.2022 A quick lunch-time pick from our permaculture garden. Sprouting broccoli and fresh eggs. Egg production from our girls has decreased in this cooler weather but we are still collecting enough eggs for our familys needs each day. Our sprouting broccoli has survived the onslaught so far of the white cabbage butterfly. We physically inspect the leaves and stems every day to remove eggs and/or grubs. We also cover the plants with netting for extra protection. We love growing our own food and our young children are learning first-hand how much effort it takes to produce an edible crop. Not one skerrick of this broccoli will be wasted! #growyourownfood #ediblegarden #permaculture #eatseasonally #sproutingbroccoli #fresheggs

03.01.2022 Thank you Basil @hepburnspringsdistillery for the shoutout #Repost @hepburnspringsdistillery with @make_repost Got a wonderful treat in the mail from the lovely Rachel @the.wastefree.chef . Chocolate and whiskey whipped honey and some raw whipped honey. Delicious on our sourdough bread and to die for in coffee. Breakfast will never be the same again!... #shoutout #honey #raw #whippedhoney #lockdown #treat #sourdough

02.01.2022 This is the first year that were spinning honey in Winter. We had an unexpected bumper harvest in Autumn which we have safely stored and now we are spinning frames this week. So well have fresh North Shore honey available from next week. PM or message me to purchase. #yourlocalhoney #yourlocalbeekeeper #honey #beekeeper #apiculture #bees #permacultre #eatlocally

01.01.2022 A delightful afternoon spent @marganwine restaurant with great company - the owners of @marlustation and a dear friend. Head chef at Margan @joseph_w_ingram and his team looked after us exceptionally well and my vegetarian option of The Margan Dining Experience with matching wines was superb! (Post not sponsored. Our meal was very gladly paid in full. We were completely thrilled to be dining at Margan with outstanding food, service and a stunning view of #yellowrock in the #...huntervalley ). Thank you @lisamargan for providing a beautiful culmination of excellent food, wine and venue. Margan Restaurant has reopened and is taking reservations for dining (but get in quick as they are booked out weeks in advance). In the light of COVID-19 restrictions and in the interests of minimising contact with menus and respecting mandatory distancing requirements they are offering their five-course degustation menu. Choose from their classic degustation menu, featuring estate grown produce, seafood and meat or select their garden inspired plant-based menu, suitable for vegetarians and vegans. Please let them know if you have ANY dietary requirements as menu changes during your visit may not be possible. Margan Restaurant is a leading Hunter Valley Restaurant and have pioneered Agri Dining since opening their doors in 2007. Margan craft their menus around the harvest from their one-hectare kitchen garden & orchard to maintain a hyper-local and truly seasonal focus. In addition, they have their own olive trees, free range chickens, beehives and raise all their own lambs, all of which is incorporated into their menus. They are proud to be one of the top Good Food Guide rated restaurants in the Valley, with one chef hat and are featured in Gourmet Traveller 2020 Top Australian Restaurants. #broke #brokefordwich #gourmettraveller #winery #australianwines #womeninhospitality

01.01.2022 Join me for some online baking skills workshops with Ku-ring-gai Council. Do you want to learn some chefs tips and secrets to help you create your own pillowy baked goods and youre a Ku-ring-gai resident? See link and info below for more details: http://www.kmc.nsw.gov.au//Events_/Whats_on/Baking_at_home Join local chef and sustainability advocate Rachel Cambridge-Potter as she shares her passion for keeping food free from artificial preservatives and additives and living... as waste-free as possible using permaculture principles. Rachel is also the Education Officer for the North Shore Beekeepers Association. Both workshops will be delivered via Zoom webinar. You will be sent the event log in/password upon registration. Workshop 1, Wednesday 10 June, 11am-12pm Flatbreads and crackers Learn two easy go-to recipes for flatbreads (one yeasted and one time-saving). These will be flavoured with freshly picked produce from Rachels abundant garden. Participants will also discover how easy it is to make their own savoury crackers using naturally coloured powders and flavourings. Workshop 2, Wednesday 10 June, 1pm-2pm Baking basics Discover the fundamentals of creating delicious baked goods, including everyday sandwich bread, Italian schiacciata, 90-second rough puff pastry, and a classic muffin recipe that can be adapted to suit individual tastes. Rachel will also show participants how easy it is to make their own muffin mix, to have ready in the home larder for immediate use. Participants will leave this workshop armed with some chefs secrets to create their own pillowy and sumptuous baked goods at home. Students will receive all recipes used in the classes.

01.01.2022 A quick garden harvest when were asked to bring a dish. The best thing about growing our own food, is that we can go shopping in our edible garden rather than head to the store when we need ingredients. This harvest was the base for a pickled Lilly Pilly salad. You know youre serving delicious and healthy food when its this colorful! #growyourownfood #ediblegarden #permaculture #permacultureaustralia #eatseasonally #australianbushtucker

01.01.2022 A beautiful morning spent investigating @marganwine kitchen garden. So much to see and smell, including (most likely) our bees that we manage @marlustation (which is about 800m as the crow flies from the Margan Winery kitchen garden). Thank you @marganwine for letting us have a meander through all the seasonal produce you have growing - so lovingly and skillfully laid out. #huntervalley #brokefordwich #brokefordwichwineregion #australianwine #australianwinery #marganwines #kitchengarden

01.01.2022 After many hours of paintbrushes in hand, late night jazz (thank you Jane Monheit for your inspirational and sublime music) and maybe too many glasses of sparkling Shiraz, I’ve finally completed my artwork for a local community library. The brief was ‘something for a kindergarten’ so I designed a whimsical storybook theme based around Australian native plants, both edible and ornamental. The common name and scientific name of each plant and insect have been written on the i...nside of the library door, to use for education and reference. Here are the details of the flora and fauna that I have painted for this community library: Kangaroo Apple: Solanum aviculare Flannel Flower: Actinotus helianthi Blue Eggfly Butterfly: Hypolimnas alimena Billy’s Buttons: Craspedia uniflora Blue-banded Bee: Amegilla cingulata Seven Spotted Ladybird: Coccinella septempunctata Atherton Raspberry: Rubus probus Toadstool-Fly agaric: Amanita muscaria Native Lilac: Hardenbergia violacea Red Ironbark: Eucalyptus sideroxylon Golden Wattle: Acacia pycnantha Superb Fairy Wren: Malurus cyaneus Native Raspberry: Rubus parvifolius Creek Lilly Pilly: Syzgium australe European Honeybee: Apis mellifera #australianflora #australianfloraandfauna #artaseducation #communitylibrary #freelibrary #littlefreelibrary #community #getinvolved #getkidsreading #education #read #library #books