Using the Triangle Food Tool Library dehydrator
Ingredients:
As many apples as can fit on drying racks
¼ cup lemon juice (can add more if you like zingy apples)
500 ml water
Method
Wash, peel (if you want), core and slice apples about 0.5 cm thick.
Mix water and lemon juice then dip apples into solution to prevent browning.
Place on drying racks … Read more »
We made this at last year’s pickling workshop at the Food Tool Library – it’s based on a Sally Wise recipe.
Ingredients:
1.5 kg green tomatoes – finely chopped
500 g onion – finely chopped
1½ tbsp salt (with no iodine or anti-caking agents)
1½ cups cider vinegar
¼ tsp ground black pepper
500 g sugar
4 tbsp cider vinegar – extra
… Read more »
by Mark Evans
Following another successful Sculpture Bermagui exhibition (a big shout-out to all the volunteers!) I thought this month we’d explore the theme of living sculptures, particularly topiary. While topiary is one well-known living-art form, other fascinating techniques include bonsai, espalier, and even crop circles!
Topiary combines horticulture and creativity and involves the careful trimming and shaping of plants into decorative forms. These can range from basic geometric shapes to elaborate spirals, animals, or abstract … Read more »
by Alice Slater
reviewed by Wendy Tucker
There are fashions in books and lately many new novels seem to have the words Bookshop or Bookseller in the title. There are novels set in bookshops in cities, in towns, in villages, in developed and developing countries, during wars … Read more »
by Mark Evans
Succulents are unique plants known for their thick, fleshy tissues that store water, helping them survive in dry or arid environments. Many of these plants have special features, such as waxy coatings, spines or rosette formations that minimise water loss. This diverse group includes familiar species like cacti, aloe and jade plants, each with its own characteristics.
Found all over the world, succulents are especially … Read more »
by Jacob Round and Flick Ruby
Sonia English starts work at 4.00 am to have all the bread, pies and goodies we enjoy from the Tilba Bakery ready when it opens at 8.00 am. The tables were all full when we went to see her, so we had to wait for many scones, roast beef and gravy rolls, mushroom pies and muffins to be washed down with coffee by customers before we could sit down.
Many moons … Read more »