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In regards to us becoming more intolerant of wheat we need to remember that the wheat we grow now is vastly different from the wheat grown 50 -100 years ago. Demands from industry and the consumer has led to ongoing breeding of wheats that contain ever higher levels of glutens (wheat proteins). The ...

I was wondering what paneer actually was, I had never heard of it before. The little Greek lady (all 4.5 feet of her) from the fish shop I go to sometimes makes something similar for her Greek salad. Hers has an un-pronouncable Greek name and the curdling agent is a mix of white and cider vinegar. B...

I don't have a gluten issue but do have a genetic propensity to stack on weight at the least diet straying. I went carb free a few months ago and have lost 10kg - the bread is the hardest, just love all sorts and the fresh, warm artisan breads were a major battle.

Spring is being brilliant for us so far, warming up nicely but still a shower or two the keep things going. Potatoes hilled, second pea & bean planting done, worm farm reactivated after winter. Time to get the tomatoes, capsicums, lettuces and carrots planted. Breeding cattle home at last so we can ...

Long day so a quick scrounge around amongst the stuff in the "fridge - onion, capsicum, mushroom, garlic; some silver beet from the last of the winter greens stir fried with chorizo, soy and mustard seed. Just getting into stir fry / salad season here. With the lengthening days, from now on we will ...

I keep a notebook and pen in my pocket, one in the Golf and another in the ute; this is the only way I can keep track of everything (I keep all my full notebooks in desk drawer). I can't remember numbers or names (I can put a place and situation to a face every time, but not a name) but I can rememb...

about 10 acres to yield 1 $million wholesale annually, BUT, this equates to about 60 million corms which all have to be hand planted then hand picked in a very short window.

I used to grow saffron when in a more southern (moister and cooler) climate. Pretty much a set and forget plant, just remember to look after the bulb and make sure it has enough to replenish itself at the end of flowering. Definitely tweezers for picking the stigmas! The fresh stuff stains everythin...

Hi We have just come through our wet season, glad to have the gum boots off for a while (no sticky clay thankfully) No problems with autumn leaves here, our trees shed leaves, twigs and small branches in summer to conserve moisture. The River Red gums can shed massive branches (tonnes in weight) at ...

Hi all After reading through a lot of posts about what you are doing, I am curious about the seasons, weather and what can happen on your patch seasonally. For me, we are in our last month of spring, summer starts 1 December. Presently, everything is lush and green, day temps are topping out at low ...

Re new sleepers and price etc. If it is anything like Australia, each timber sleeper (seems we are converting to concrete) is checked for integrity and if it does not meet specs then rejected (excess gum veins, checks, splits dimensions etc.). These are the new sleepers that turn up in garden retail...

Certainly a privet, most probably European privet ( Ligustrum vulgare ). Native to southern Europe, not sure if this includes Britain; berries are definitely poisonous and flowers can trigger hay fever like allergy. It is the compounds in the perfume rather than the pollen in this case. Privets are ...

Braising beef slow cooked with shallots, black peppercorns and Guinness (I always forget to buy a small bottle and get the large one - waste not want not). Done in a slow cooker for about 8 hours and served with cauliflower rice tinged with saffron.

A combination of all factors I think - aside from burying the dung, the beetles dig a lot of fairly deep holes in the process; allowing air and moisture in which stimulates (and introduces) the bugs, worms etc. (I need to work on the worms a bit more) that convert everything. The hay concentrates th...

Related (or not) to improving clay soils I just finished cultivating a 60 acre paddock yesterday in preparation for sowing spring Lucerne. Last summer was very hot & dry and we had to hand feed most of our cattle so we used this as a "sacrifice paddock" as it has a clay band running through it. A sa...