Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
No need to let the windfalls and misshapen fruit from wild apple trees go to waste. Use them to make a delectable jelly that combines the tart flavour of apples with the sweetness of rose.
Michael Dietsch makes this summer shrub by combining raspberries and thyme, first sweetening the raspberries with sugar and allowing them to macerate before combing them with thyme-infused apple cider vinegar.
Black raspberry and sage, a combination inspired by Chef Michael Gabriel of Aureole's Black Raspberry Sage Honey Tart.
makes two 200mL containers
This jelly has a gentle aromatic quality to it, and is paired with a spunky zip of lemon zest. It is a great preserve to save for the dark months of winter when you need a little summer pick me up.
A great sweet and slightly savory jam recipe! Use up all of those wild blueberries...
Blackcurrant and rosemary fruit cheese with rich red wine, turns blackcurrant jam into a real grown-up treat
Jam isn't normally what you think of when you have a pile of nectarines to use up, but this jam is well worth the effort and will have you dreaming of summer all winter long.
A recipe for oregano-based pesto that's delicious over eggs, toast, chicken, potatoes, and even grilled cheese sandwiches.
A quick-fix pesto subs dry-toasted pepitas in place of (more traditional) nuts. Plus, a story on making do with what you've got.
Honey, lemon and thyme infused blueberry jam.