Making sponge cake with whole grains A feather-light white sponge is an elegant treat, but the less refined version is ultimately more rewarding, writes Paulette Whitney.
Growing chillies: a lesson in extremes Growing chillies in Tasmania is about extremes, writes Paulette Whitney, braving the cold in pursuit of heat.
Living off the land in winter The life of a farmer revolves around the seasons. Come winter, a certain thriftiness is needed in the kitchen to make the most of meagre produce, writes Paulette Whitney.
What does a farmer think of food trends? When it comes to ever-changing food fads, the trick for farmers is to winnow the wheat from the chaff, according to Paulette Whitney.
Visiting the Blue Mountains farm supplying Sydney’s fine diners Leaving her native Tasmania to break bread with fellow growers in the Blue Mountains is, writes Paulette Whitney, the best kind of busman’s holiday.
How to grow the red beard onion A quick grower with a pleasing flavour, the red beard onion truly delivers – in both name and nature, writes Mat Pember.
From paddock to plate: Australia’s produce on Instagram With meetings of like minds and fellow farmers at her fingertips, Paulette Whitney finds insta gratification.
The Producers: Kai Ho sea vegetables This Tasmanian harvester hand-picks vitamin-filled seaweed, sustainably removing non-native species from the ecosystem.
An ode to beans It’s the International Year of Pulses – what better time to applaud the magic of beans, asks Paulette Whitney.
How to grow your own peas When it comes to the pick of the patch, Mat Pember goes weak at the peas. To harvest or not to harvest is the question.