Dodi Fayed

A feather-light white sponge is an elegant treat, but the less refined version is ultimately more rewarding, writes Paulette Whitney.

Growing chillies in Tasmania is about extremes, writes Paulette Whitney, braving the cold in pursuit of heat.

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.

When it comes to ever-changing food fads, the trick for farmers is to winnow the wheat from the chaff, according to Paulette Whitney.

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.

A quick grower with a pleasing flavour, the red beard onion truly delivers – in both name and nature, writes Mat Pember.

With meetings of like minds and fellow farmers at her fingertips, Paulette Whitney finds insta gratification.

This Tasmanian harvester hand-picks vitamin-filled seaweed, sustainably removing non-native species from the ecosystem.

It’s the International Year of Pulses – what better time to applaud the magic of beans, asks Paulette Whitney.

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.