harvest

Homeless people’s organic garden provides food for shelter residents

The spoils of this organic garden go way beyond just food, teaching skills, knowledge and bringing this community together.

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May gardening: Broad beans

Now is the perfect time to prepare your garden for planting broad beans. Here are a few tips to help you get started.

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Marvelling at macadamias

Angela Ponsford from Farmhouse Gourmet has been growing macadamias for over 30 years. She tells us everything we need to know about the delicious morsels, from harvesting to cooking and everything in between.

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Coral “spawn bank” could secure future of Great Barrier Reef

Australian scientists have created a coral ‘spawn bank’ for the Great Barrier Reef, in the hopes that it will help rebuild and preserve the natural wonder for future generations.

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Prepare your vegie garden for Spring

Prepare your vegie garden for Spring early, by planting for an early crop of tomatoes. Angus Stewart teaches us how.

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GALLERY: Tomato-flinging warriors take charge

Thousands of farmers and tourists in Boyaca, Colombia fling tomatoes during annual “tomatina” fest. Around 18 tons of tomatoes and thousands of fruit-flinging enthusiasts make for a juicy fight!

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Interview: Damien Harrison, Lindeman’s Cellar Manager

Cellar Door Manager of Lindemans Winery in the Hunter Valley, Damien Harrison shares the story of one of the most famous Australian wine companies, and the evolution of winemaking.

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From the source: Mushrooms

With a visit to two innovative mushroom growers, food editor Dixie Elliott shines a light on the art of nurturing and harvesting these earthy delights.

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From the source: Wasabi

What most of us know as wasabi is really just horseradish in disguise.
We meet Australia’s top wasabi grower and discover a truly intriguing plant that won’t release its prized fiery flavour to just anyone.

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A dash of realism for Bordeaux

Elite critics and merchants from around the globe descend on the city of Bordeaux this week to sample the 2008 vintage of the world’s finest wines, but the question dogging all is: what is wine now worth?

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