0508 sprout winter 2017 single lo res

ISSUE 30 | WINTER 2017

sproutmagazine.com.au

Local Sustainable Food

RRP $5.95

Roasted Winter warming roasts

N I W

HI S A OK STING

B COMPSOTEM SY

Farming

in the digital age

Producing ethical meat

Herbal remedies

from your garden

ISSN 977-183921000-7

19 24

PLUS: What’s in Season now & Winter planting guide

SPROUT CELEBRATING 30 ISSUES

Contents

4

Winter 2017 | What’s inside

Special features

6

06 | The ethical roast While there’s nothing more warming then gathering family and friends around a slow-cooked meal or roast, Susannah Hardy discovers the best meat starts with good farming practises.

18 | The technology of farming From AgBots to data-gathering and satellites: technology is changing the face of farming and Linda Moon chats to those at the forefront of farming’s new golden era.

26 | Grow your own herbal remedies Long before the chemist became the place to go for cold and flu treatments, the back garden was where you found relief from daily ailments and Linda Brennan shows us how to create our own garden of herbal remedies.

12

In every issue

18

04 | Crumbs—News bites Farm incomes are looking postitive, the government strengthens biosecurity, new initiatives for fair farm working conditions and a supermarket comes to the rescue.

10 | Budding—What’s in season: Winter harvest There’s still plenty of fresh produce in Winter—it’s the season for hearty root vegetables and refreshing citrus among other things—and eating in season means it’s at its best for flavour, freshness and value.

12 | Edible—Winter roasts with the most The tradition of a weekend roast is not only slow, relaxed cooking, but sitting down to a hearty meal with family and friends. Tilbury chef Mark Holland shares his best roast recipes with us.

25

22 | What’s on—Winter Winter is no time to hibernate—unless it’s in front of a roaring fire with a plate of food and a glass of wine at one of the myriad of food and wine events happening all over Australia.

25 | The best new products We’ve hunted high and low to bring you the best products that complement our ethos: seasonal, local, sustainable, useful—and a little bit quirky.

26 32

30 | In the garden—Winter planting guide There are plenty of fruit and veg that enjoy the cooler weather and Linda Brennan has selected plants perfect for growing in a Winter garden.

32 | Food for thought—The Cookery Book reviews From one-pot roast easy cooking, herbs for healing or tomes from some of Australia’s most admired restaurants, these Winter book reviews have plenty to inspire in the kitchen.

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PUBLISHER

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Jason Cupitt www.jasoncupitt.com

PHOTOGRAPHY Arunas Klupsas www.arunasphotography.com.au

Kym Burrows www.kymba.com.au

ILLUSTRATIONS

EDITORIAL ASSISTANTS

Lauren Briigmann Tanita Large

CONTRIBUTORS

THIS ISSUE

Linda Brennan, Susannah Hardy, Linda Moon Georgia Booth, Tatyana Deniz, Angela Denly, Chris Gillies, Lilani Goonesena, Melissa Gowen, Vanessa Green, Hannah Jermyn, Charlotte Lonergan, Gail May, Justine McClymont, Sophie Pusz, Catherine Sullivan, Erin Wright COVER: Arunas Klupas www.arunasphotography.com.au © 2017 Sprout Magazine. All rights reserved. No part of this publication may be reproduced in any manner without prior written permission from the publisher.

Sprout Magazine is a seasonal publication published quarterly. Opinions expressed in this publication are not necessarily those of the publisher. Every effort is made to ensure the accuracy of information in this publication however, the publisher assumes no responsibility for errors or omission or consequences in reliance on this publication.

Printed in Australia on FSC certified uncoated paper using non-toxic, vegetable-based inks.

‘The Sunday roast is about sitting down together at the end of the week to share a meal.’

From the editor

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he tradition of a weekend roast is said to reach back to fifteenth century Britain. The Sunday roast was an occasion of social importance and a chance to catch up with family, friends and neighbours. This tradition seems more important than ever with our busy lives when people spend so much less time cooking and eating together.

In this issue of Sprout chef Mark Holland shares his best roast recipes with us. Whether your preference is for roasted pork, beef or Australia’s favourite, lamb, served with Yorkshire pudding or with a modern twist exotic vegetables, there is plenty to inspire your winter weekend dining here.

Mark sources his produce from local suppliers and we talk to several meat producers whose sustainable farming practises consider the welfare of their animals and the environment, and who produce meat that is better for our health and, best of all, is full of flavour. They also recommend their best cuts for cooking.

The time isn’t too far away where these small producers will be benefitting from advances in technology—from agbots to aerial data collecting. We talk to some of Australia’s leading robotic and data researchers about the world-leading agricultural technology they’re developing.

While winter is traditionally considered the time to slow down and cocoon, the plethora of food and wine events in our calendar this issue shows there’s still plenty to do.

And there’s no excuse for feeling a bit under the weather, the cure could be just outside your back door. We look at some simple, natural herbal remedies that you can grow in your own garden.

So call together your loved ones, sit down to a roast feast this winter and get out there to support local food.

WINTER 2017

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Vegetable growers grow a little An economic survey of Australian vegetable farmers by ABARES has revealed modestly optimistic growth figures. The annual survey found that the average farm cash income increased to around $250,000 per farm in 2015–16 as a result of higher vegetable production, mainly from an increase in crop yields The average rate of return increased from 3 per cent in 2014–15 to 3.6 per cent in 2015–16. Meanwhile, farm debt fell by 7 per cent to an average of $454,200. www.agriculture.gov.au/abares

Crumbs | News bites

Imported food safety measures The Australian Federal Government says it will be strengthening the country’s food safety system as part of the 2017–18 Federal Budget. This comes after biosecurity issues such as the importation of white spot prawn disease in 2016 which has damaged the Australian prawn industry.

The Government says there will be more responsibility on importers to source safe food. This will require them to have documented evidence that they are using internationally recognised food safety controls. Appropriate authorities will also be given additional powers to monitor and manage new and emerging risks to the country’s food safety. www.budget.gov.au

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SPROUT MAGAZINE

Fair farm workers initiative The Australian horticulture industry is making efforts to improve consumer and public confidence after findings that workers have been mistreated in the past with the launch of the Fair Farms Initiative.

The program aims to support best employment practices in the horticulture sector.

The initiative will enable growers to do a confidential risk assessment of their current practices and identify areas for improvement.

Targeted seminars throughout key horticultural regions will also be rolled out alongside human resource qualification assistance for interested employers. There will also be voluntary thirdparty Audited Certification through Freshcare so growers can demonstrate their compliance.

Oz Harvest supermarket rescue Australian food charity OzHarvest has opened the country’s first ‘rescued’ food supermarket. The supermarket will be stocked with surplus food donated to OzHarvest by commercial outlets.

Founder Ronni Kahn believes the supermarket provides a new way to connect surplus food that would otherwise go to landfill, with those who might not be reached through our existing service.

Based in the Sydney suburb of Kensington, OzHarvest is inviting anyone who is in need of food, but low in cash, to shop at the supermarket by taking what they need and giving what they can—even their time or skills. www.ozharvest.org/tag/food-rescue

www.growcom.com.au/fairfarmsinitiative

WINTER 2017

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The ethical roast

Sprout | Feature

WORDS Susannah Hardy There’s nothing more warming then gathering family and friends around a slow-cooked meal or roast—such delights as slow cooked lamb melting off the bone, or a succulent crackling roast pork.

And the best meal starts with good farming practices.

T

From the ground up Growing up on a farm in Barraba, North West NSW, Ben Clinch of The Free Range Butcher always knew the source of his food. ‘We had a veggie garden and we slaughtered our own meat, so for me I always knew where my produce was coming from,’ he says. Even later when living in Sydney, Clinch would return to his parent’s farm and pick up a body of meat to split with other families. Finally one night, when he and his wife Alison were eating steak in an expensive Sydney restaurant they realised they had better meat at home. ‘That’s where it all started,’ says Clinch. The family now produces grass-fed beef, lamb and free-range pasture-fed pork, with no chemicals, antibiotics or hormones, to sell through farmers markets. They also source from four or five nearby farms—all with a similar approach to meat growing. ‘For us it’s about being a sustainable business and being honest with our customers in what we’re doing,’ says Clinch.

For Clinch, good farming all comes down to the soil. ‘If you’re looking after your soil properly and you’re encouraging your microbes to work, the plants uptake a lot of trace elements that aren’t encouraged in a mono-style agricultural system,’ he says. ‘It’s not necessarily eating grass-fed meat, it’s about eating meat that’s been on diverse pastures where the animals are getting a full scope of nutrients, and that’s what benefits us in the long run.’

Image courtesy Wakefield Grange

hese days more and more people are concerned about where their meat comes from and how it’s produced. In fact, over the past 10 years, the meat-loving public has gained greater awareness of varying meat-farming practices and is now opting for ethically produced meat from grassfed, humanely treated animals. Meat that is better for our health, the welfare of the animal and has much more flavour.

Going organic Husband and wife, Greg Oliver and Sue Armstrong, who run Greenhill Farm near Bungendore NSW, didn’t like the way animals in the feedlot were treated, vaccinated and fed grain so decided to raise their own cattle. They now produce certified organic beef on their biodynamic farm, to sell direct to the public through farmers markets. The couple feel strongly about 100 per cent grass-fed cattle, and feel grain-fed meat is good for neither animal nor consumer. ‘Cattle aren’t meant to digest grain,’ says Armstrong. ‘It also changes the beef fat—the ratio of Omega 6 to Omega 3—so it’s not good for us.’ For Armstrong, everything comes into play when producing ethical meat from the welfare of the animal to the quality of the soil.

Three generations of the Clinch family dedicated to ethical meat production.

Images courtesy Free Range Butcher

‘The soil has to be healthy to produce healthy pastures and that produces healthy cattle,’ she says. And while some producers say their meat is grass fed, according to Armstrong, what they neglect to say is that they have grain feeders in the paddock.

‘The question you have to ask is: do they feed their animals any grain,’ says Armstrong.

A good source Sophie and Nathan Wakefield began producing ethical meat when a sea change took them and their three children from outback NSW to the Fleurieu Coast in SA, an hour south of Adelaide. ‘My husband is a butcher by trade and the property had an on-farm butchery facility,’ says Wakefield. The couple established Wakefield Grange, producing grass-fed beef and pork and selling direct to the public through a singular farmers market. This expanded to supplying restaurants and opening their own shop in nearby Yankalilla.

As demand grew, they started sourcing meat from neighbouring properties, only those in the council district of Yankalilla with the same principles of 100 per cent grass-fed and finished animals, low stress handling and no chemicals or antibiotics. ‘Antibiotics are used in animal production systems when you’ve got animals in a very confined space and they’re at more risk of contracting things and they’re not in natural landscape where they’ve got plenty of space and fresh air,’ says Wakefield.

‘We don’t breed like that so there’s no need for it.’ For the Wakefield family it comes down to what they like to eat and for them, there’s not taste in grain-fed meat: ‘If we’re not happy eating it ourselves, if we’re not happy teaching our children how the animal got to their plate, if we’re not happy showing people how that process works, there’s a problem.’

Image courtesy Greenhill Farm

One of the biggest challenges for the Wakefields is teaching people about ethical meat production and consumption, ‘Our challenge is definitely educating our customers, teaching them to cook with secondary cuts, teaching them that offal is not for the dogs, but a huge health benefit—it gives spag bol a huge lift, nutritionally and flavour wise that no one needs to know,’ says Sophie. ‘It’s definitely getting everyone to eat nose to tail.’

The roast with the most So with all these choices, what’s the best options for choosing your cut of meat to cook?

For everyday roast beef Armstrong suggests topside or blade, and for something more special, the eye fillet, scotch fillet or sirloin. Matching the cooking style with the choice of meat is also a consideration, particularly with beef. ‘Basically the harder the muscles of the animal worked, the slower and longer the cooking needs to be,’ says Armstrong. ‘All the leg muscles, the shoulder ones—they’re the ones for slow cooking—whereas the ones along the back, the muscles inside—the eye filet, the scotch fillet—are more tender as they’re not used as much.’

For Clinch, it’s got to be slow roasted bone in shoulder pork.

‘The flavour in pasture-fed pork is far superior to pork you buy anywhere else,’ he says. Clinch scores the pork and rubs the rind with oil and lots of good quality sea salt. He then puts it into a searing oven at about 200 to 250 degrees. ‘I give it about 20 minutes and see that crackling get going then I turn down the heat to 120 and leave it 8 to 10 hours, uncovered,’ he says. ‘If you’re cooking that long, all the cross-fibres break down and you should be able to pull the bone out with a pair of tongs!’

For delicious roast recipes, see our Edible recipes starting on page 12.

■■ The Free Range Butcher www.freerangebutcher.com.au ■■ Greenhill Farm www.greenhillorganicmeat.com.au ■■ Wakefield Grange www.wakefieldgrange.com.au

Images courtesy Wakefield Grange

And for a winter roast? For the Wakefield family, their own pasture-fed pork, such as a rolled pork shoulder, is a favourite.

However lately they’ve enjoyed roasting beef brisket, a more economical cut, full of flavour and possibilities. ‘There’s umpteen different things you can do with a brisket once it’s slow cooked and pulled,’ says Wakefield. ‘The flavour is so incredible, it’s got so much marbling through it.’

Sophie and Nathan Wakefield with their three children.

Budding | What’s in season—Winter harvest

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inter is still a great season of abundance when it comes to fruit and especially vegetables, not to mention aromatics, herbs and truffles. Buying your fresh produce in season means you’re buying it when it’s at its best for flavour, freshness and value.

Fruit June C Apples

4

Cumquats

4

Grapefruit

4

Kiwifruit

July T

S

C

4

4

4 4

4 4

4

Limes

4

4

4 4 4

4

4

Pears

4

Rhubarb

4

4

4

4

4

4

4

4

4

4

4 4

4 4

S

4 4

4

Oranges

T

4

4

4

Nectarines

C

4

4

Mango

S 4

4

4

4

T

4

Lemons

Mandarins

August

4 (Seville)

4

4

4 4

4

4

4

4

4

Aromatics & Herbs Basil Ginger

4 4

Parsley

4 4

Rocket

4 4

Shallots

4

Spring Onions

4

4

4

4 4

4 4

4

4

4 4

Courtesy Hawkesbury Food Program and Department of Investment and Industry; The Food Co-op, Canberra; and Sustain Food, Northern Rivers.

C—Cool & mountainous

Mild or warm summer, cold winter with frosts. Includes highland areas of NSW, Northern and Southern Tablelands of NSW, Canberra and ACT, highland areas of Victoria, most of Tasmania.

T—Temperate

Warm summer, cool winter. Includes Darling Downs region of Queensland, coastal NSW to Victoria, southern Australian coast from Melbourne to Adelaide through to Perth and Geraldton.

S — Sub-tropical

Warm, humid summer. Mild dry winter. Includes the eastern seaboard from Brisbane north to Townsville and South to Coffs Harbour in NSW, southern coast of WA from Geraldton to Canarvon.

Vegetables June

Asian green vegetables

July

C

T

4

4

Beans

S

August

C

T

4

4

4

S

C

T

S

4 4

4

Beetroot

4

Broccoli

4

4

4

4

4

4

4

4

4

Cabbage

4

4

4

4

4

4

4

4

4

Carrots

4

4

4

4

4

Cauliflower

4

4

4

4

4

Celery

4

Fennel

4

4

4

4

4

4

4

4

4

Kale

4

4

4

4

4

4

4

4

4

Leeks

4

4

4

4

4

4

Lettuce

4

4

4

4

4

4

4 4

4

4 4

4

4

Mushrooms

4

Onions

4

Parsnips

4

4

4

4

4

4

4

Potatoes

4

4

4

4

4

4

4

4

Pumpkin

4

4

4

4

4

4

4

4

4

4

4

4

4 4

Radish

4

4

4

Rhubarb

4

4

4

Silverbeet

4

4

Spinach

4

4

Sweet potato

4

4

Tomatoes

4

4

4

4

4

4

Turnips

4

Zucchini

Truffles

4

4

4

4

4

4

4 4

4

4 4

4

4

4

4

4

4

4

4

4

4

4 4

4

Winter roasts with the most Edible | Seasonal recipes

Roasted Pork Loin, Sauerkraut, Celeriac Puree, Roasted Pears, Buttered Cavolo Nero

he tradition of a Sunday roast is not only about slow-cooked meat, crispy root vegetables and gravy, it’s also about families and friends sitting down together to share a meal.

T

Roasted pork loin

It’s said this tradition reaches back to 15th century Britain during the reign of King Henry VII. His royal guard would apparently eat fresh roasted beef every Sunday after church—a ritual that led to their nickname: Beefeaters.

■■ sea salt

The tradition was adopted by households and became a special part of the social fabric of society.

■■ 2.5kg pork loin, rolled and tied ■■ 400ml good-quality apple cider ■■ olive oil ■■ tablespoon fennel seeds

It makes sense, then, that so many pubs have developed a weekend roast menu to re-create this homely, warm tradition.

The Tilbury hotel is one such pub, offering traditional Sunday roasts that change every week.

Overseen by UK chef Mark Holland—a BBC ‘Masterchef The Profesional’ finalist—his focus is on creating fresh seasonal dishes using produce from local providores that allow the freshness of the produce to shine through. He shares some of his best roast recipes with us.

Roasted pork loin With the tip of a sharp knife, score the skin of the pork from side to side, just enough to break the skin—don’t cut into the meat below.

Leave the pork uncovered in the fridge for 24 hours to allow the skin to dry out—this will create a better crackling when cooked.

Preheat the oven to 220 degrees Celsius. Drizzle the pork with a little olive oil and rub a generous amount of sea salt and the fennel seeds into the skin, being sure to rub into the scores.

Place in a tray skin-side up with a wire rack underneath the meat.

Roast at 220 degrees Celcius for about 30 minutes—the skin will go bubbly and start to crackle.

After 30 minutes, remove the pork from the oven and pour 400ml of apple cider into the tray—this will create steam underneath the loin and retain the moisture. You can also use the liquid to make a delicious sauce later in the recipe. Place the loin back in the oven and roast for a further 25 minutes.

Probe the thickest part of the loin with a meat thermometer.

When it reaches 62 degrees internally, remove from the oven and be sure to rest for at least half an hour before carving. Retain the resting juices and cider from the roasting tray to make a great sauce.

Continued overleaf....

WINTER 2017

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Roasted Pork Loin CONT. Sauerkraut

Sauerkraut

Combine all ingredients in a mixing bowl and knead with your fingers to work the salt into the cabbage. This wilts the cabbage and renders its juices. This will take about 5 minutes. Place in a 2-litre glass jar with a wide opening.

■■ 1.5 kg green cabbage

Push the cabbage down firmly so it is compacted, make sure the air is removed and the cabbage is covered with its juices. Place a piece of greaseproof paper over the top and press another weighted jar on top to keep the cabbage submerged. Leave somewhere cool for three days to allow the fermentation. Check after three days to see how it tastes.

After three days, drain thoroughly.

Pan fry the vegetable until crispy. Drop the drained cabbage into the bacon and fold together to coat completely. Add the reserved resting juices with the apple cider and fold together. Add a crack of pepper and season to taste. It shouldn’t need much more salt.

Celeriac puree Place the celeriac into a heavy-based pan and pour in enough milk to cover it.

Bring to the boil and simmer for 15 minutes until the celeriac is soft and cooked all the way through.

Strain the celeriac into a sieve and discard the milk. Pour in the cream until it covers of the cooked celeriac. Return to the pan and bring back to the boil. Cook for a few minutes, then transfer to a blender.

Blitz to a smooth puree, season with the celery salt and keep warm until ready to serve.

¾

Roasted pears Place the pears on baking parchment in a roasting tray, flat side up. Put a knob of butter on top of each and lightly dust with icing sugar.

Place in preheated oven at 180 degrees Celsius and roast, basting with the melted butter every 5 minutes.

■■ 1 tablespoons table salt ■■ 5 strips pancetta, thinly sliced into 2cm squares Celeriac puree ■■ 1 large head of celeriac, peeled and chopped into 4cm cubes ■■ 1 litre milk ■■ 250ml cream ■■ celery salt (available from supermarkets) Roasted pears ■■ 4 pears, peeled, halved and cored (use a firmer variety like Packham or Williams) ■■ 50g butter, cubed ■■ icing sugar Cavolo nero ■■ 2 bunches of Cavolo nero (Tuscan Cabbage) ■■ 100g butter

Cook until the pears are soft and caramelised.

Cavolo nero Pull the centre stem from the Cavolo nero and wash in a colander.

Bring a pot of water to the boil with salt added.

Place the cabbage in the pot and blanch for 2–3 minutes, then drain in a colander.

Put back in the pot and add the butter. Season with salt and pepper ready to serve.

To serve the roast Slice the pork loin into 4-centimetre slices, season with salt and pepper.

Swipe a smear of the celeriac puree on the plate, place the sauerkraut on top and place the pork on an angle aside the sauerkraut. Fold the cavolo nero into a bunch next to it and place the roast potatoes on the side.

Drizzle the roasting juices over the top.

WINTER 2017

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Coorong Sirloin of Beef, Traditional Yorkshire Pudding, Roasted Carrots, Caramelised Red Onion, Roast Potatoes, Red Wine Jus Sirloin of beef Preheat the oven to 200 degrees Celsius.

Salt and pepper the skin of the sirloin and place skin-side down in a hot, dry frying pan. Render the fat for half an hour to caramelise and colour the edges of the beef until dark brown.

Place the beef on a roasting rack, drizzle with oil and throw in the garlic and thyme.

Place in the oven and roast for 20 minutes. Reduce the heat to 150 degrees and place a sheet of tin foil over the meat. Roast for a further 10 minutes and probe the beef with a meat thermometer, it should be 45 degrees for rare, 55 degrees for medium-rare and 60 degrees for medium.

Always allow beef to rest for as long as you have cooked it, so in this case leave it somewhere to rest covered and warm for about half an hour after cooking—the longer the better.

Pass through a fine sieve and pour into a jug. Stand at room temperature for an hour before use.

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In large muffin tins, fill with the vegetable oil and place in the preheated oven After about 10 minutes the oil in the trays should be smoking.

Very carefully remove the tray from the oven and pour the pudding batter three quarters up the muffin tin.

Carefully Place back in the oven and close the door, set a timer for 12 minutes (Note: Do not open the door).

When the timer goes off, open the door slightly to release the steam. Close the oven door again and turn the oven down to 190 degrees. Set the timer once again for 12 minutes—again, do not open the oven door otherwise the puddings will collapse.

When cooked, remove the puddings from the oven and from the tins. Keep on a cooling wire rack until ready to serve.

Carve the beef into thin strips and cover on the plate with the red wine sauce.

Vegetables

Yorkshire pudding

Preheat the oven to 190 degrees Celsius.

Preheat the oven to 220 degrees Celsius.

Place the potatoes into a large pot and top up with cold water until 5 centimetres above the potatoes. Add two tablespoons of salt and slowly bring to a simmer.

Cook potatoes until you can easily slip your knife into them. Carefully drain, removing one by one into a colander.

Whisk the eggs and milk together until combined.

Sieve flour into the milk and egg mix gradually while whisking vigorously, until it resembles a batter.

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SPROUT MAGAZINE

It’s very important you allow the potatoes to stop steaming.

When the steam has stopped but the potatoes are still hot, place them in a large bowl and ruffle*.

Serves 4

Scoop the duck fat into a large roasting tray and place in the oven to get hot. When close to smoking hot gently tip the ruffled potatoes in—be sure they’re not too cramped as you want them to get crispy—if they’re cramped they’ll start to steam and you won’t get a really crispy exterior.

■■ 1.5kg piece of Coorong sirloin of beef (or any good quality sirloin of beef from a good butcher)

Sirloin of beef

■■ garlic bulb, peeled and chopped

Cook until the potatoes are golden and crispy, turning once or twice.

■■ handful of thyme

Drain off any remaining fat in the tray and scatter over some of the thyme and rosemary with a good couple cracks of pepper and some pink salt.

Yorkshire Pudding

Add the Spanish onions and carrots to a mixing bowl. Coat them in olive oil, add the garlic, thyme and rosemary, black pepper and some rock salt.

■■ 250g milk

Place in a medium sized roasting tray and bake until golden and soft. Make sure the onions are nicely roasted to gain that lovely caramelised flavour. Drain the oil from the roasting tray and squeeze half a lemon and finish with a nice drizzle of olive oil.

■■ 250ml vegetable oil

Fold the flaked almonds through the vegetables for a bit of texture. * To ruffle potatoes, place them in a bowl or a tray with deep sides and shake them, tossing them in the air, the idea is break the edges a bit so they become fluffy. This allows the duck fat to absorb into the crispy outer crust when cooked.

■■ 250g whole eggs ■■ 250g plain flour

Vegetables ■■ 8 brushed Sebago potatoes, peeled and sliced in quarters ■■ 5 large carrots, peeled and sliced into four lengthways ■■ 500g melted duck fat ■■ 6 large Spanish onions, peeled, root intact, and quartered

Red wine sauce

■■ 4 cloves garlic, chopped

Roast the beef bones in a large roasting tray in the oven at 180 degrees Celsius for about 1 hour, turning once or twice.

■■ 1 bunch of thyme, picked and chopped

When browned and roasted, remove the bones but the leave the rendered fat in the tray. Add the chopped vegetables and cook in the oven for a further hour, until caramelised.

½

Meanwhile place the port and red wine in a wide-based pan and reduce by , add the roasted bones, vegetables, thyme and rosemary and the beef stock to cover the bones.

2/3

½

Gently simmer for 1 hours, skimming the fat off the top as you go.

■■ 1 bunch of rosemary, picked and chopped ■■ 100g flaked almonds, toasted Red Wine Sauce ■■ 750g of rough-cut stock beef bones (ask any butcher) ■■ 1 onion, roughly chopped

Strain the stock from the bones through a sieve, into a new pan.

■■ 1 carrot, roughly chopped

Simmer to reduce until you have a thick jus.

■■ 2 sticks of celery, roughly chopped

To serve the roast Warm the Yorkshire puddings, roasted potatoes and vegetables back through the oven minutes before serving.

Slice the sirloin of beef with a sharp knife into thin slices.

Place the roasted vegetables in the centre of the plate, fold the beef over the top, place the Yorkshire pudding and roast potatoes at the top of the plate, drizzle the red wine jus over the beef and inside the Yorkshire pudding and serve with some classic horseradish sauce for extra spice.

■■ 150ml of port ■■ 750ml of heavy red wine ■■ 1 bunch of thyme ■■ 1 bunch of rosemary ■■ 2 litres of good beef stock

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The technology of farming Sprout | Feature WORDS Linda Moon Technology is changing the face of farming and Australian researchers are at the forefront of farm robot intelligence worldwide. By gathering on-farm data for crop and livestock monitoring, they’re working to reduce risk, increase yields and support small farmers by taking over repetitive manual tasks.

R

IPPA lumbers through the vegetable aisles like a benign Dalek, spraying pests and weeding with a robotic arm. Collecting information on each individual plant using sensors on its’ underbody, the AgBot symbolises a new horizon for farming.

The progeny of Professor Salah Sukkarieh and his team at the University of Sydney, the solar-powered AgBot and other prototypes (Ladybird, Di-Wheel, Mantis and Shrimp) are Australia’s first agricultural robots for deployment in the fruit and vegetable cropping industry.

A key function of the robots is crop intelligence. After gathering data on individual plants —like colour, texture, shape, growth and pest species—the info is applied to algorithms that determine an appropriate course of action.

‘Say that lettuce looks a bit unhealthy— maybe we should spray this,’ Sukkarieh says. ‘It’s closing the loop on each individual plant in terms of knowledge and decision making.

The more intelligence you can provide the farmer the better.’

But will these AgBots take jobs from those who need them?

‘Most farmers are just them and their partner,’ Sukkarieh counters. ‘It’s not that you’re replacing anyone, you’re just making their life a little easier.’

99 per cent of Australia’s 134,000 farms are family-owned and operated according to the National Farmers Federation, and, 50 per cent of farmers work 49 hours or more a week according to the ABS. ‘A lot of farmers are going out of business because they can’t keep up with it,’ Sukkarieh says. ‘So we‘re building a system that will help them.’

The number of farmers in Australia declined by 40 per cent over the 30 years leading to 2011. And farmers are getting older. In 2011, 23 per cent of farmers were 65 years or older.

Images courtesy Salah Sukkarieh, The University of Sydney

Sukkarieh, a professor of robotics and intelligence systems, is at the forefront of farm robot intelligence across the world.

Transferring automation technologies already available in other industries to agriculture, his objective is to help farmers take the risk out of production and increase yield. ‘The idea was to build a robot that could operate 24 hours, 7 days a week, and do specific tasks,’ he says. These include reducing labour intensity and inputs like pesticides, water and fertilisers.

Sukkarieh is currently involved in a detailed economic analysis of the robots in the vegetable industry. He expects the technology, in prototype stage and undergoing multi-farm trials, to be more widely available within five years. At present, it ranges in cost anywhere between $5,000 to $200,000.

Leasing could also be an option, however. ‘Our intention with the smaller bots is to help with the more manual tasks,’ he says. ‘We’re trying to make these as low cost as possible so the average farmer can afford and use it.’

He anticipates the AgBots may prompt farmers to do new things, plus open the field up to new entrants. ‘You may get this very different style of farming happening.’ And, the future? ‘Think of the day I’ll own one acre and put this robot on it and let it grow my veggies for me. That’s where we’d like to take the technology to.’

Images courtesy Daviid Lamb, UNE

Other AgTech innovations set to transform farming include livestock tracking, pasture monitoring tools, remote sensing using satellites and drones, the internet of things, and remote management of and access to data.

In the thick of such developments, David Lamb—a Distinguished Professor of Physics and Precision Agriculture—and his colleagues at the University of New England, are overseeing $18 million worth of AgTech research projects around the country.

The thrust of these projects is acquiring and using information: ‘anything that is sensible and detectable remotely or in proximity,’ Lamb says. ‘Our game is to bring it all together and use it to some aim whether it’s to forecast yield, improve productivity or manage pest and disease.

The biggest revolution in farming technology at the moment is around the communications space; giving that labour force the greatest amount of tools and intelligence about the system they’re trying to manage. At the moment farmers can’t conveniently access enough info about their farms.’

Lamb says, one of the most valuable tools is the ‘internet of things’. In terms of farming, this refers to being able to remotely access, control and or monitor things via a smart phone app or computer—like the water in a tank, gates, soil moisture, weather stations, animals and plants. ‘Imagine if you had 7,000 acres. How are you going to keep an eye on it?’

Among the projects Lamb is working on are soil moisture sensors and sap flow sensors (sap indicates the health of trees). UNE researchers led by Professor Andrew Robson have also used satellite to map, chart and forecast yields in crops like avocados and sugar. ‘It works on the vigour signature of the canopy at strategic times of year,’ Lamb explains. ‘The satellite collects imagery, and you develop signatures that link those at certain key times in the development with the ultimate yield. Once you calibrate it, you can then turn it back into a predictive mode.’

Satellite can also track pest and disease. ‘You can pick up the pests or disease symptoms in the tree or plant canopy because the plant canopy changes colour, but in ways that we don’t necessarily see. If you can’t measure them directly, you seek to measure the things that contribute to the risk—like waterlogged areas, drainage issues or air temperature.’

This ability to detect and quantify such variables allows for targeted, prescriptive applications of nutrients, pesticides, herbicides and water. Lamb gives the example of cotton. ‘If you irrigate only where you need it rather than flood irrigate a field, you can reduce water consumption by 30 by 50 per cent.’

‘In one form or another these technologies and processes can make a profound difference to the bottom line of farmers whether it’s improving their production derived income or reducing the cost of inputs. The tactical value of the tools can save time, and from workflow there’s a safety aspect. There’s quite a few different angles that all point to some kind of savings benefit.’

With the earth’s population predicted to reach 9.1 billion by 2050, food production needs to increase by 70 per cent according to the Food and Agricultural Organisation. By helping raise crop intensity and yield, technology will play a major part in assisting farmers in their core role of feeding the world.

Farming is entering the digital.

■■ Horticulture Innovation Australia www.horticulture.com.au ■■ SMART farm www.une.edu.au/about-une/academic-schools/schoolof-science-and-technology/research/smart-farm

What’s on | Winter 2017 UnWINEd Riverina

JUNE Canberra and Capital Region Truffle Festival

1 June–31 August The magic of the mysterious truffle is the hero of this festival in the Canberra region which hosts hundreds of events highlighting the unique flavours and aromas of truffles with cooking classes, chef demonstrations, farmers market, lunches, dinners and a truffle hunt. www.trufflefestival.com.au

Good Food & Wine Show

Melbourne 2–4 June Sydney 23–25 June Perth 14–16 July Enjoy a fun day out discovering new foods, new wines and the latest food products. With hundreds of local and international exhibitors, your new favourite food and drinks are only a sample away. This year there are loads of new features and classes, and an action packed celebrity chef line-up. www.goodfoodshow.com.au

Rutherglen Winery Walkabout

10–11 June Billed as one of the biggest wine festivals in the country, there are wine tastings, live music and entertainment including markets, food vans, masterclasses, buffet breakfasts, dinners and VIP tastings at more than 17 wineries. www.winemakers.com.au

McLaren Vale Sea & Vines Festival

10–12 June Celebrating its 25th anniversary this year, this is the food and wine mecca with a beach lifestyle celebrates the culinary and winemaking traditions of SA with long lunches, cooking demos, wine-tour themed events to fun activities for the family and more. www.seaandvines.com.au

10–12 June The family owned wineries of the Riverina invite you to come and celebrate what the region has to offer with delicious wines and cuisine, live music, tastings and plenty of other events. If you’re a lover of red wines, there are many new varieties to discover too. www.unwined-riverina.com/home.html

Winter Wine Weekend

10–12 June Immerse yourself in the wines of the Mornington Peninsula which will be on show in grand style this weekend. Try more than 200 premium wines from 47 wineries under one roof, then tour the wineries and take part in wine and food matching, blend your own sparkling, or chat with the maker, www.mpva.com.au

Truffle Kerfuffle

23–25 June Uncover an amazing festival weekend of food and wine in the heart of Australian truffle country at Manjimup in WA. The opening party with live music, firelight, beautiful wine, local cider and beer and plenty of truffles is hosted by Paul West from TV’s River Cottage Australia. www.trufflekerfuffle.com.au

Eat Local Week

24 June–2 July This week celebrates the food, farmers and natural beauty of SE Queensland’s Scenic Rim. Celebrate the food, farmers and natural beauty of the region through a program of festivals, farm gate events, cooking classes and other culinary experiences. www.eatlocalweek.com.au

Italian Wine and Food Festival

10–12 June The Shoalhaven Coast wine trail meanders through green valleys and overlooks some of the country’s most pristine beaches. Over this weekend the winemakers of the region open their cellar doors for an extravaganza of wine tasting, fine food and entertainment. www.shoalhavencoastwine.com.au

25 June Melbourne 27 August Sydney This festival celebrates and promotes Italian wine and food culture in Australia. It captures the spirit of Italy’s rich gastronomic culture and the diversity of its many regions.

Explore Italian wine areas, taste food, coffee and beer, plus feast on authentic Italian pizza, pasta and snacks. www.italianwinefoodfestival.com.au

Trails, Tastings and Tales Food and Wine Festival

JULY

Shoalhaven Coast Winter Wine Festival

10–12 June Explore, discover and enjoy regional wines, live music and rustic, warming food from this Victorian country region. Events include wine appreciation and educational sessions with winemakers, muscat blending workshops, handcrafted beer from the region’s new micro brewery and art exhibitions. www.visitglenrowan.com.au

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Ballina Fine Food and Wine Festival

30 June–2 July This year’s festival features three events over the three days showcasing a fusion of the best produce, products, restaurants and culinary expertise northern NSW has to offer. Proceeds are donated to worthy causes, both local and international. www.ballinafinewineandfoodfestival.com.au

For more Autumn food and wine events visit www.sproutmagazine.com.au/events

Coonawarra Cellar Dwellers

1–31 July Coonawarra vignerons unearth rare wines from their cellars this month giving visitors an opportunity to taste and buy wines that are not usually available for tasting. Join one of the many dinners and degustation events before a crackling fireplace in this SA region, famous for its reds. www.coonawarra.org

Brisbane Barbecue Festival

Food and Wine Expo

21–23 July Brisbane 25–27 August Newcastle Enjoy three days of gourmet food, wine and celebrity chefs. The show entry fee gives you access to free tastings, food and wine exhibitors, celebrity chef demonstrations and appreciation classes.

Other events include the Celebrity Dining Room, Cheese Lavosh & Wine Masterclass. www.foodandwineexpo.com.au

Saturday 8–9 July Indulge in a range of authentic and delicious BBQ dishes from around the world, learn trade secrets from some of the nation’s best pit masters, butchers and producers and watch some of Australia’s foremost BBQ teams as they compete for the right to be named BBQ champions. www.brisbanebbqfestival.com

Saturday 29 July Guided food tours, cooking demonstrations and a diversity of food stalls explore the world of exotic and tasty culinary treats that the cultural diversity of Bankstown offers. Enjoy the aromas of spices and smallgoods, and be tempeted by food for the mind and soul. www.bankstownbites.com.au

Bundaberg Region Winterfeast

AUGUST

Taste of Kingscliff and Tweed Coast

11–13 August Celebrate the food and lifestyle of tropical north Queensland and experience the best of the region’s produce, farmers and restaurants with events including celebrity chef hosted dinners, the festival village of foodie activity, demos and masterclasses and cocktail parties and lunches. www.tasteportdouglas.com

8–18 July This Queensland regional festival kicks off with the Winterfeast Farmers Market to experience firsthand the vast range of fresh local produce along with an array of food demonstrations and entertainment, or relax at the Farm Flavours Picnic with family and friends. www.bundabergregionevents.com.au 14–23 July Set amidst pristine seaside destinations. This year’s program of events includes walk, cycle, river and food tours and talks, chef demonstrations and signature dishes, a fashion and food show, cooking classes and feature dinner events. www.kingscliffevents.com.au

Bankstown Bites

Taste Port Douglas

Taste of the Blackwood

Regional Flavours

Saturday 12 August WA’s Blackwood Valley celebrates the region’s fine food culture and award-winning wines. Meander around market stalls showcasing the quality and diversity of local products, indulge in free tastings, talk to local producers and experience their enthusiasm for their produce. www.tasteoftheblackwood.com.au

Whisky Live Australia

Sunday 13 August From Sandy Straits Whiting, Chemoula King Prawns to Seafood Paella, tour the stalls run by the fishermen and women who catch your seafood fresh. For more formal dining there’s the sit down Tastes of the Bay long lunch or visit the fishermans kitchen seafood cookery marquee. www.herveybayseafoodfestival.com.au

15–16 July Brisbane’s food and wine festival features the sunshine state on a plate. It has celebrity chefs and industry experts, delicious food, beer and wine, live music, kid’s activities and the Regional Flavours Marketplace offering gourmet fare from across Queensland www.regionalflavours.com.au

16–17 June Melbourne 24 June Hobart 4–5 August Adelaide 25–26 August Brisbane Cultivate your whisky passion whether you’re a connoisseur, a casual indulger or just interested in learning more, this event, held in various cities across Australia, offers a wide array of old and new whiskies to explore and opportunities to meet the makers. www.whiskylive.com.au

Hervey Bay Seafood Festival

Festa delle Salsicce

Sunday 27 August Join together to eat, drink, chat and enjoy traditional folk music over a long lunch to celebrate the end of the salami-making season at this Festival of the Sausage at Griffith in NSW’s Murrumbidgee region. Enjoy traditional homemade Italian cuisine, local wines, entertainment and lots of salami. www.griffith.nsw.gov.au WINTER 2017

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The best new products

Store fresh food freely These natural produce bags will help keep your fruit, veg and herbs tasting crisp, sweet and fresh in the fridge in 100 per cent organic, chemical-free fabric.

We’ve hunted high and low to bring you the best products that complement our ethos: seasonal, local, sustainable, useful—and a little bit quirky.

Produce fridge storage bags Starter pack, $37 www.greenleafbag.com

Free-range pantry protectors Filled with a mix of lavender, rosemary, cloves, wormwood and essential oils, these hand-made insect-deterring chicken bags will keep your pantry bug free.

Insect repellant chicken bags, $18.50 www.herbcottage.com.au

Winter warm and sustainable These recycled blankets are made using offcuts from Australia’s oldest mill in Tasmania and each one is unique. Made from 70% recycled merino wool.

Original whipstitch wool blanket, $229 www.seljackbrand.com.au Barbara KA

Garden in style Garden in style with this elegant artisan digging trowel hand crafted using bronze with a timber handle. It’s designed specifically for digging garden beds, courtyard or balcony gardens.

Truella trowel, $89 www.grafa.com.au

WINTER 2017

25

Ginger and turmeric

Grow your own herbal remedies Sprout | Feature WORDS & IMAGES Linda Brennan Long before the chemist became the place to go for cold and flu relief, the back garden was where you found soothing remedies. Gardening Goddess Linda Brennan shows us how to treat ourselves to good health with our own medicinal and culinary herb garden.

Tulsi

A

re you feeling a bit under the weather with winter ills causing coughs, headache or congestion? It’s fairly common to be beset by a string of winter viruses, especially if you have children, work in air-conditioning or if you travel by public transport. (That seems to cover almost all of us!)

Long before the chemist became the go-to place for cold and flu relief, the back garden was the place to find for soothing remedies. We can buy effective preparations over the counter, but there are many natural options you can use to relieve the symptoms of head colds and other viral infections. These homegrown herbals are a fraction of the cost, all-natural and, in many cases, just as effective.

Blocked nose and mouth ulcers Do you remember your mum giving you tea tree inhalations for a blocked nose, or a drop of eucalyptus oil on the corner of a hanky to sniff while at school? As a child, my own mum would also prescribe an inhalation at the first sign of the sniffles.

A towel and a bowl of hot water filled with fresh peppermint gum leaves or a drop of eucalyptus oil was a great antiviral and decongestant inhalation.

Rosemary and thyme

But it wasn’t just in the home that natural remedies were used.

I recall as a young nurse in a busy city hospital administering a very effective thyme mouthwash after oral surgery to relieve pain and infection. This thyme remedy became the cure-all for my children when a tooth was loose or if a mouth ulcer occurred. To make it, put a handful of fresh thyme leaves into a pot of hot water and allow to cool. Gargle or swish this ‘tea’ full strength on a regular basis for relief.

Lemon Myrtle

Coughs Coughs can be a real nuisance, interrupting sleep, not to mention spreading germs. If mucous is thick, anise seed is recognised as a good expectorant. Simply chewing on a few seeds will release a liquorice flavour while helping release a mucousy cough. For children, the seeds may be an inhalation risk, so an infusion of seeds in hot water, strained, cooled and sweetened with a little honey, can be effective.

Grow your own pharmacy A collection of pots or a small garden area can be easily converted to a fresh, organic, herbal medicine chest with just a little forward planning. Sow seeds or seedlings—providing a sunny spot and ample water to keep the soil moist. A fortnightly foliar spray with fish and kelp liquid fertiliser will promote healthy growth. A seasonal application of organic fertilisers to the soil will feed the soil microbes and thus the plant.

Sore throats If you have a sore throat, try our family remedy of a cup of strong liquorice root tea. It just can’t be beaten. Sipping a strong brew of dried liquorice root, which is naturally sweet, is oh-sosoothing. A word of warning: Drinking more than a couple of cups of liquorice root is not recommended for those with high blood pressure.

Start harvesting the herbs when they show active signs of growth. New plants need to be at least the size of your hand before their first harvest. Harvest no more than half of the plant at a time, no matter what its size. Remember, regular harvests will help to keep the plant compact and will stimulate it to produce more leaves.

If liquorice is not your thing, Holy Basil, also known as Tulsi, has a musky fragrance. Tulsi relieves sore throats and helps to build immunity. Most commonly taken as a tea, Tulsi can also be chewed fresh to impart cold relief; it can even be used in pesto and salad.

I’ve had a love affair with The Sorcerer’s Remedy Infusion, which I first had in a Medieval Tea Shop in a town called Aigues-Mortes in France—see below for the recipe. The brew is a tea alternative and is useful in helping to ward off early virus symptoms.

Fever and pain relief There are many culinary herbs that are recognised as effective medicinal herbs for relieving pain, inflammation and fever.

Lemon verbena, turmeric, rosemary and ginger can all be grown at home and used in cooking or at times of illness. Turmeric root, a member of the ginger family, is a much-researched treatment for pain and inflammation. The turmeric health drink arising from Balinese culture is a tonic and pain reliever, gently melting away pain. Make it by mixing lime juice, honey and tamarind pulp with grated turmeric. For a warming and relieving drink, why not make your own turmeric latte? They are all the rage in trendy cafes. You can make your own very easily using dairy or non-dairy milks. I’ve included the recipe below for you.

Lemon verbena, a favourite herb of the French, makes a wonderful infusion to sip warm, and can also be used as a compress on a sponge to relieve fever. Rosemary leaves, if included in a herbal infusion, impart a gentle antisepsis treatment for viruses and is a very mild sedative.

With your medicinal and culinary herb garden at the door, you’ll be treating yourself to good health all through the year.

For more information on growing a range of herbs, visit Linda’s website at www.ecobotanica.com.au.

Turmeric latte The turmeric in this latte is a wonderful pain and inflammation reliever, while extra spices are warming and soothing.

Add a cup of dairy or non-dairy milk to a saucepan. Then add: ■■ 1 teaspoon dried, powdered turmeric or 1.5-centimetre piece of finely grated fresh turmeric; pinch cinnamon ■■ pinch black pepper ■■ pinch cardamom ■■ pinch dried ginger or

Heat the spices in the milk, but don’t boil it. Brew a few minutes then strain into a cup. Add honey or sweeetner to taste.

Sorcerer’s Remedy Infusion Add a posy of each of these herbs to a teapot. Brew 5 minutes before sipping, warm or cool.

■■ fennel leaf ■■ rosemary ■■ mint ■■ licorice root ■■ thyme ■■ sage ■■ basil ■■ cinnamon stick

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½ teaspoon fresh grated ginger

HEALING HERBS

Anise/Aniseed Pimpinella anisum

Holy Basil Occimum sanctum

Fennel Foeniculum vulgare

Ginger Zingiber officinale

Lemon myrtle Backhousia citriodora

Licorice Glycyrrhiza glabra

Lemon verbena Aloysia triphylla

Rosemary Rosmarinus officinalis

Thyme Thymus vulgaris

Turmeric Curcuma longa

GROWING NOTES The aniseed-flavoured seeds are an expectorant.

Sow seeds in spring.

Holy Basil is also known as Tulsi.

It’s an Ayurevedic herb with many uses. Taken as an infusion, it is said to increase immunity. It’s also great for relieving sore throats.

Seeds germinate readily from parent plants.

Sow in warm weather.

Fennel is used as an antispasmodic for the gut and stimulates the appetite.

Sow seed in spring. Eat leaves, seeds and the It has a slightly laxative effect. Use in aniseed-tasting bulb of Florence fennel. infusions for sore throats.

Ginger has anti-inflammatory, antinausea and antioxidant properties.

Grate into cooked and raw dishes and drinks.

Grow in warm humid areas from root pieces.

Shoots in late spring.

Native Australian Tree. The intensely This small tree is a beauty for your garden. lemon-flavoured leaves are antiseptic, Trim to a compact shape for harvest. antiviral and antifungal.

Sipping a strong root infusion provides instant relief from sore throats. Note: Licorice root tea increases blood pressure.

Grow from roots in a confined bed as they spread enormously.

The refreshing lemon flavour of the leaves is almost hypnotic. Lemon verbena helps relieve fever.

Grow in part-shade to full sun from cuttings taken in spring.

Antibacterial, antifungal, antiseptic, sedative, tonic, decongestant when used in inhalations.

Grows easily from semi-green cuttings.

Add a little lime to the soil annually.

Antibiotic and antibacterial, thyme tea (infusion) relieves sore throats and may be gargled. Use as an inhalation for colds.

Grow from cuttings that have some roots attached.

Loves a sunny spot.

An effective pain reliever and antiGrow from root pieces in a warm, sunny to inflammatory treatment. Use fresh or part-shade spot. Shoots appear in early summer. dried. The Madras turmeric has the Harvest when the plant dies back in winter. highest active turmericin content.

In the garden | Winter planting

By Linda Brennan, Greenthumb Goddess, wwww.ecobotanica.com.au June C

Beetroot

Broccoli

Brussels sprouts

Cauliflower

Climbing beans

Collards

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July T

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Beetroots needn't be just red or purple.

Try the sweet candy-striped types or 'Golden Detroit'.

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Broccoli seed can be started indoors and transplanted into the garden. Some varieties like 'Green Sprouting Calabrese' produce a large and many small heads.

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Planting notes

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Brussels sprouts love frost and will tolerate snow once established. The chill sweetens the sprouts and helps them firm up.

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Cauliflowers do very well with a long, cool growing period. They germinate best with soil temps 13–19°C. If your area is very cold, raise seed in trays then transplant into the garden once the soil warms up.

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Provide climbing beans with a 2-metre frame so they have space to climb. Scarlet Runners are great cooler area beans.

Purple King are perfect for warm areas.

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An heirloom non-hearting vegetable with a mild flavour like cabbage. In cold areas, sow in pots for spring transplanting.

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C—Cool & mountainous

Mild or warm summer, cold winter with frosts. Includes highland areas of NSW, Northern and Southern Tablelands of NSW, Canberra and ACT, highland areas of Victoria, most of Tasmania.

T—Temperate

Warm summer, cool winter. Includes Darling Downs region of Queensland, coastal NSW to Victoria, southern Australian coast from Melbourne to Adelaide through to Perth and Geraldton.

S — Sub-tropical

Warm, humid summer. Mild dry winter. Includes the eastern seaboard from Brisbane north to Townsville and South to Coffs Harbour in NSW, southern coast of WA from Geraldton to Canarvon.

June C

Fruit Trees

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Winter is the time to transplant deciduous fruit trees. Choose dwarf varieties for pots and small gardens. Favourites include: Anger's French Quince; White Adriatic Fig and Nectarine 'Dwarf Yellow' and 'Sundowner'. These are small trees that can be espaliered against a wall or fence.

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Replenish soil fertility over winter with a green manure crop. Dig in the plants when they flower or after harvest if your crop is an edible one. Choose from broad beans, peas, barley, lupins, woolly pod vetch and fenugreek.

Green manure

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Jerusalem artichokes

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Plant root divisions now. They spring to life once the soil warms up.

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Enjoy the swollen bulbs of kohl rabi raw or cooked. Don’t forget to use the kale-like leaves too. Seed is available in purple or white varieties.

Kohl rabi

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Leeks

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Lettuce

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The humble leek grows very well from seed. Sow into pots them trnsplant into the garden when 10 cm tall. Harvest them over many months.

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Lettuce can be germinated indoors and planted out once they have 4–6 leaves.

Cook them into pea and lettuce soup.

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Planting your own 'chits', or pieces, will provide you with a hearty harvest in 16–18 weeks time. Potatoes are frost tender.

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Plant deciduous raspberry canes into rootconfined beds. 'Chilcotin' is a heavy bearer.

'Heritage' is a good low chill variety.

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Potatoes

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Raspberries

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Rhubarb

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Turnips

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Divide rhubarb clumps and replant into rich manured soil. It needs a dry summer and cold winter.

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Sweet purple-topped turnips are a delight cooked or raw. Sow seed directly into the soil.

Food for thought

The Cookery Book | www.cookerybook.com.au | Celebrating 32 years!

One Pan Roasts: Easy Delicious Meals for Every Night of the Week

Molly Shuster, PB $35.00 It’s not always easy to prepare a healthy family dinner after a long day at work when the temptation is to eat on the run—and yet it is always a pleasure to sit down and share food with loved ones at the end of a busy day. This book will simplify your life! It explains how, with a single baking dish, you can create many easy-yet-delicious meals in a flash and leave the oven to do the rest. And there won’t be much washing up to do either! One Pan Roasts features 80 incredibly simple recipes including delicious one-pan desserts.

The Healing Kitchen: Cooking with Nourishing Herbs for Health Wellness and Vitality

Holly Bellebuono, PB $39.99 Herbalist Holly Bellebuono has been handcrafting herbal remedies in the form of salves, tinctures, and teas for over eighteen years. Knowing plants as she does, her use of herbs doesn’t stop there—using herbs while preparing everyday foods comes naturally to her. Working with plants in season, from her garden, foraged, and sourced from around the world, Holly knows how to cook with health and healing in mind. The over 140 recipes here have been created to support long-term health, calm stress and anxiety, ease digestion, correct imbalances, build immunity, and promote overall wellness and longevity.

Annie’s Farmhouse Kitchen: Seasonal Menus with a French Heart

Annie Smithers, HB $40.00 This book is a window on the bucolic world of acclaimed Victorian chef Annie Smithers.

A handsome, gifty package, it includes a best-of selection of three- and four-course menus collected by Annie over the three years of her restaurant, du Fermier in Trentham.

While part of du Fermier’s appeal is undeniably its charming central Victorian location, this farmhouse-style eatery is the sort of place intrepid food lovers might equally stumble across in rural France, Dorset or California.

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Brae: Recipes and Stories from the Restaurant Dan Hunter, HB $75.00 Recently voted number 44 in the World’s Best Restaurants list, this is the debut book from Dan Hunter, the celebrated awardwinning pioneer of modern Australian food. In the countryside outside Melbourne, Hunter has transformed a rustic farmhouse into the award-winning Brae, one of Australia’s most exciting dining destinations. Here Dan explores the theme of place and its impact on him and on his unique style of cooking. Set against the dramatic backdrop of Australia’s landscape, his story is reflected in lush colour photography of his food and the environment.

Salt Block Grilling

Mark Bitterman, HB $39.99 If you like to experiment in the kitchen, then this book is for you. Salt expert Mark Bitterman, delivers 65 recipes for grilling, chilling, searing and serving food on a Himalayan salt block! The precious pink mineral mined from ancient hills in Pakistan’s Punjab province has arrived on the cooking scene as an exciting and enticing new form of cooking. The introduction is your salt block owner’s manual, with everything you need to know to purchase, use, and maintain salt blocks with confidence. The six chapters that follow are divided into 65 recipes organised by key ingredients.

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