Journal
Sustenance
Heirloom Recipes 03. Brown Rice and Water Celeries with Yona Koh
Used for its medicinal properties in flushing out any toxins that have accumulated over winter, Water Celery has maintained a firm staple in the Korean diet for centuries. In an act of honouring her roots, new-generational chef Yona Koh of Cafe Su in Seoul is revisiting the cleansing herb to encouraging her community to experience food and flavours in a new way.
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Sustenance
Heirloom Recipes 02. Pierogi Ruskie with Marta Buda
We join four generations of Polish women cooking together in the Wellington-based kitchen of textile designer + maker Marta Katarzyna Buda, making a batch of "Pierogi Ruskie" — a Polish dumpling filled with potatoes, onions and a twarożek cheese.
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Sustenance
Heirloom Recipes 01. Garlic Elixir with Lucy Vincent
Sans Heirloom Recipes are an ode to heritage, origin of botanics, and the real spirit of the feast. First in the series, a borrowed elixir from a Chinese medical doctor. Given to Lucy’s mum in the 80s, each winter she would set about brewing a little of this magic...
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Sustenance
Carter Were, Summer Series 04. Lime + Celery Cordial
Summer afternoons crave a 'quench' and a 'zing'. Bringing together three local ingredients: lime, celery and honey, Carter Were of Were Bros shows us how to make a refreshing and natural cordial to serve guests in the heat of the day. Your kids will love it too. And, if you like, add a little gin to your own...
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Sustenance
Carter Were, Summer Series 03. Garden Salad with Coriander & Parsley Pesto
Carter Were of Were Bros walks us through her lush vegetable garden and around her medicinal herb wheel to pull together a crisp Garden Salad. Drizzled in her home made Coriander & Parsley Pesto dressing, this simple dish is quick to make, and ingredients can be easily supplemented with alternative plants.
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Sustenance
Carter Were, Summer Series 02. Banana Bread
The key to delicious banana bread is, to quote Nigel Slater, "you must be fighting for your fruit with the wasps" — meaning, the riper, the better. Carter Were of Were Bros takes us through her tried-and-tested fail-safe Banana Bread recipe, made with the sweetest of fruits from local road-side stalls...
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Sustenance
Carter Were, Summer Series 01. Garden Quiche
Living off the land on a lush property in Federal, New South Wales, Australia, Were Bros founder Carter Were tends to her garden, chooks, jersey cows, and the most recent addition to the family-her baby girl. With an emphasis on well grown ingredients, Carter's cooking celebrates sun-ripened produce that has been grown with loving enthusiasm and a tender hand, with no nasty sprays or chemicals...
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Sustenance
Lacto-fermented Cauliflower
Sweet, sour & definitely crunchy, this Lacto-fermented Caulifower takes the hard work out of fermenting.
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Sustenance
Socca
From the streets of Nice comes Socca, a naturally gluten-free flatbread. Light, nutty and full flavoured, Socca comes together with only two simple ingredients and a whole host of nutrients. This simple savory flatbread will quickly become your go-to appetizer.
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Sustenance
Berber Stew
From the land of souks and spices comes this moreish Berber Stew. A style of cooking drawn from Morocco's Atlas mountains and flavoured by the Berber tribes, it offers a palate of aromatic spices to nourish inside and out.
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