My attempt to create a local variety of my favourite cocktail ingredient. This week: what on earth is vermouth anyway?
Who doesn’t love Biltong ya? Learn how to make your own batch of this South African classic snack. What’s not to love hey?
Talkin’ bout the spongy white mass of coagulated milk protein affectionately known as ricotta: How you can make it at home with a pint of milk, a lemon and a pair of tights.
Which pesto is the besto? (Fatbergs and sputum also referenced)
Some smokin’ hot tips for salmon, including how to build your own stovetop smoker from common kitchen equipment.
A spot of festive foraging; crap apples, hot haws and ‘dog’s arse’ fruit.
This post will unashamedly explain to you why you should never ever ever make sauerkraut.
This is my origin story, a tale of floral dresses, pre-pay day excesses and unlikely culinary successes
Maraschino cherries, are they just for the 80s?
Featuring the preserved lemon; how is it made and is it worth making?
Top tips for the culinarily curious. Prepare to sell your soul to Kilner and sacrifice your cupboard space to tupperware.
When conveniently packaged, long-lasting and reasonably priced products are available on supermarket shelves what is the point of creating them in your own kitchen?