Use it up
Nobody should put cheese rind in the corner. #umamirich
Tofu is one of the most versatile ingredients which can be used in various dessert recipes, whether it is whipped, deep-fried, or enjoyed as-is. Here are some...
Don't throw out your banana peel! This jam is so versatile, you can serve it with ice cream or pour it over your favourite pastries, for extra sweetness!
Stop throwing away those hard, inedible rinds from hard cheeses like Grana Padano or Parmigiano-Reggiano. Just chop them up and turn them into light, airy cheese...
Chocolate and peanut join forces once again and this time they lean into a tofu dessert that doesn't require an oven or stovetop.
Made all in a jar, this quick pickle can garnish just about anything. It can be made with radish, broccoli stem, or even apple peel!
Fun-filled tips and recipes that go beyond the Sunday roast. #rosemarycheeked
Often referred to as the 'Queen of the lemon herbs', lemon myrtle has a strong citrus flavour. Lucky for us has a sweet and savoury side, and is native to Australia.
Often touted as the 'Queen of the lemon herbs', lemon myrtle is punchy and a fragrant addition when you want a citrusy hit.
The sweet, the savoury or simply when you have a chunk of cheese waiting in the wings and need an accompaniment. This infused honey will put a sprig into your step.
Farah transforms stale bread into ice-cream reminiscent of cinnamon toast. You can fold through any other nuts or fruit you like.
Five easy recipes, one ingredient. Here's how to tip your spoon straight into the umami powerhouse that is miso.
Crunchy in texture and umami in flavour, the nori sheet is a wide seaweed world of possibility. Nori in your dip, with your popcorn or on your cheesy miso pasta.
Use up leftover stock by transforming it into a luscious mushroom sauce. Spoon over meat, pasta or freshly fried schnitzel.