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Zucchini Pickled in White Wine Vinegar

by | Recipes

If you have lots of zucchini at this time of the year, here is a pickling recipe to keep them crispy and tasty. Cut the zucchini in half then half again and then slice thinly and place in a colander.   Sprinkle generously with salt. This will draw out the moisture of...

Oregano from my garden

by | At The Hearth

Summer in the garden! Our oregano has been thriving up the back near the Australian native trees. The word is derived from Greek, meaning mountain joy. I love how each stem flowers in its own time and as a few of them flower, we pick them and hang them to dry. Usually...

Artichoke

by | At The Hearth, Gluten Free

Artichokes come into season mid August (winter in Melbourne). This means eating seasonally – they are rich in Vitamin C to keep cold and flu at bay and full of fibre to keep you healthy.  Here’s just a few other reasons why artichokes are so good for you:...

Fennel

by | At The Hearth, Recipes

I love fennel! It is crunchy and slightly sweet and has an aniseed flavour.  Fennel is most often associated with Italian cooking, but other than soup, my family did not cook it. We used it in salads and cut it into little quarters, sometimes served on a cheese...

Broad Bean Maccu or Soup

by | Gluten Free, Recipes

Maccu is like a mash.  It goes well with fish or chicken. This recipe can be made as a soup and is just as delicious the next day – serves 4-6. 4 cups broad beans Extra virgin olive oil 1 onion or leek chopped 1 clove garlic chopped 1 fennel chopped water or...