Dingo Lane Heritage Poultry

LINDSAY Murray longs for a return to the good old days of agriculture; when farmers diversified rather than monocropped, kept and bred their own animals, and were free of the constant pressure to get bigger and more mechanised in order to make a living. He’s not driven

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Sproutlovers

Packed with nutrition, anti-ageing, and easy on the digestive system, sprouts are  one of nature’s own food medicines. Ruth Hanrahan,  who has been eating sprouts all of her life and selling them at farmers’ markets for over a decade, says at the moment of sprouting, the vitamin

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Byron Bay Miso

You’ve heard of the four basic tastes: sweet, sour, bitter and salty, but what about the fifth: umami?  Coined by the Japanese professor who identified it in the early 1900s, the term umami translates as savoury taste or more simply, delicious or yummy. One of the foods in

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The Spice Palace

WHEN Duska Jefed and her partner Rob Cullinan took over the Middle Eastern food business The Spice Palace six years ago, many of the ingredients they used were imported, or came pre-prepared. These days, almost everything the Ocean Shores couple sell is locally sourced and made from

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Mt Chowan Organics

FIFTEEN years ago, Burringbar banana farmer Lance Powell was ready to throw in the towel. The buyers at the central wholesale markets had become increasingly hard-to-please, rejecting fruit with the slightest of imperfections, and paying him a pittance for the little they did accept. Meanwhile, his health

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Jumping Red Ant

John Atkin spent much of his working life as the head of a fitness centre group in Brisbane, managing more than 50 staff and working 70 hours a week. In 2000 he decided he needed a change of pace, “so I thought I might as well give

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Byron Bay Tempeh

Sarah Bourke’s first encounter with tempeh was a little uninspiring. “A friend came to visit when we were living in a caravan in Myocum,” she recalls. “She made what I think she called bean surprise, which was like baked beans with a few veges thrown in and I think

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Nimbin Valley Dairy

  LOW fat, no fat, high cal, added Omega 3s – choosing a carton of milk at the supermarket has never been more bewildering. But while choice is greater than it’s ever been, the quality of the milk we’re drinking leaves a lot to be desired, says

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Baraka Foods

Amir Zikhron knows hummus. He grew up in Israel, where there are entire restaurants dedicated to this Middle Eastern speciality, and where each family has their unique hummus recipe. It’s a deceptively simple thing to make – a blend of chickpeas, tahini, lemon, salt and sometimes other

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Iona Herbs & Seedlings

  THERE’S nothing Pam Morrow likes better than to sit down and flip through her seed catalogues. After a lifetime of farming and propagating her own plants, she never tires of seeking out new seeds and experimenting with the unusual and hard-to-find. “I like the old and

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