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21.01.2022 Always a day of plenty, 2020 Christmas was no less of a feast! I always want to thank all the producers who make, grow, feed, care of the food I get to enjoy. Without you... there really wouldn’t be a celebration. Just a few pics from our feast. So lucky to enjoy this with family around. Hard knowing one of our family is stuck alone in isolation. Probably like so many! ... Today we relax... eat leftovers and drink more wine. Happy holidays! See more

20.01.2022 Kumquat Shrub Spritz We all need a drink at the moment! With Christmas and New year around the corner! Plus this is the epitome of summer cocktails. Thinking Italian summers on the mediterranean #fromwhereIdratherbe. You can also just splash the shrub into soda water with a slice of lime or orange for a booze free drink if that's more your thing! It also works really well in a salad dressing - try with a grilled duck salad!... Ingredients 30ml Angie’s Kumquat & Star anise Shrub 150ml Aperol (or a local equivalent) 300ml prosecco 150ml soda water Orange slices to serve Method Fill 2 large glasses with ice, pour 15ml of the shrub into each glass. Top with 75ml of aperol in each glass. Stir well and then top each glass with the prosecco. Garnish with an orange slice and serve immediately. You can also combine ingredients in a jug using the same ratios and let people help themselves! Photo by @OlenaSergienko on Unsplash

19.01.2022 What is in this special delivery? Oysters delivered to my door by @broadwateroysters Thanks @aleciawood_ for the suggestion!! I’m yet to try these but I certainly have too many now that holiday festivities are shrinking. But I won’t ask for a refund or try to cancel or return them! ... If you’ve ordered too much food and now your plans have had to change, it’s crap and it’s upsetting but don’t blame the producers and don’t go cancelling your order and try for a refund. They’ve worked really hard to get that food to you. If you’re really not going to eat it- give it to a charitable cause! Find someone local that has nothing and share with them. Don’t be a dick and take away the livelihoods of small producers and farmers that rely on Xmas trade... product you’ve already agreed to take! They can’t ‘ungrow’ something or store meat for another time. I know no one wants to waste food but you’re just making it someone else’s problem. Just go to the Foodbank website for your local donation point! I’ve put their link in my bio to help you out. #rantover . . . . . #givedontwaste #wantnotwastenot #foodbank #donateexcess #knowyourfarmer #supportlocal #changeofplans #oystersfordays #artisanfood #fermentedfood #wildlyfermentatious #angiesfoodaus #smallbatchmade #localproduce #australianmade #condiments #gourmetfood #supportsmallbusiness

05.01.2022 The Tamarillo fruit, like all the good solanaceae originated in South America. While now popular as far as India, New Zealand and the Philippines it’s not very common in Australia. The tamarillos for my salsa were sourced from @foodbyfiat In Ecuador, the fruit’s original home they make a spicy ‘Tomate de arbol’ salsa. My salsa is a bit like that one! I’m all sold out of this delicious condiment but I thought I’d share a recipe because... maybe you have had your Christmas ...plans cancelled by COVID and need some ideas for a last minute meal? 5 years ago I was in Central America for Christmas and I just had Spicy Black beans for Christmas Day. Proving, it doesn’t matter what you eat as long as you’re with someone you love. Fish Tacos You can use whatever fish is available, any white flakey fish works well. Alternatively, replace the fish with cauliflower or Lions Mane mushrooms as a vegan alternative. Ingredients 2 tablespoon plain flour 1 teaspoon ground cumin 1 teaspoon smoked paprika Salt & pepper to taste 350g flathead fillets, sliced into 5cm long pieces cup sliced red cabbage cup sliced green cabbage bunch coriander, roughly chopped 1 lime, juiced 2 tablespoon Angie’s Fermented Tamarillo Salsa, plus extra for serving 2 tablespoons vegetable oil 8 corn tortillas Creme fraiche to serve, optional Method In a mixing bowl, combine the flour, spices and salt and pepper to taste. Add the fish and toss to coat evenly in the flour. Set aside. Place the sliced cabbage in a bowl, add coriander and drizzle with lime juice, salt and pepper and the 2 tablespoons of tamarillo salsa. Toss well in dressing. Heat a fry pan over a high heat, add the oil. Once hot, fry the fish until crispy and golden. To serve, heat tortillas as required top each tortilla with a piece of fish, cabbage salad, a spoon of creme fraiche, if using and an extra drizzle of tamarillo salsa. . . . . . . . . . #tacotuesday #angiesfoodaus #wildlyfermentatious #fishtaco #recipesofinstagram #salsa #hotsauce #locallymade #gourmetfood #tamarillo

03.01.2022 This is my family. The biggest thing I have to be thankful for in 2020 is their company, their love and support. I can’t believe looking back on posts from this time last year I was making impassioned pleas for people to support their local farming communities during the worst fires we’ve ever seen. Then... you know, covid happened! This year everyone is just asking to forget 2020 and move on. But for me, this year has been amazing. It’s certainly been a lifetime of a year! ...I’ve been fortunate not to have lost loved ones but to have gained one. It doesn’t mean this year hasn’t been filled with ups and downs- it certainly has! But it does bring me around to the same place as last year- be thankful for your community, no matter how great or small. I started a new business, gave life to a human, bought a farm and kept my sanity in 2020. I can’t wait to see what 2021 brings! Thank you to everyone who supported Angie’s Food! It seriously means the world to me and my little family. May 2021 be the year we learn more and grow even more! Good bye 2020. Hello to a new year filled with love and light. . . . #gratefulheart #newfamily #togetherisbetter #supportyourcommunity #newyearnewlife #angiesfoodaus #wildlyfermentatious See more