I love making preserves, mostly because of what they stand for. Basically you take food that is no longer fresh enough to eat and you reinvent it so that it is not only edible, but has a really long shelf life! This is the ultimate in low impact, sustainable living.
Read MoreWhen I was at home in NSW recently, my mum served up some of her homemade pickled beetroot, featuring beetroot grown in her garden. It was so delicious, sweet and sour and so moreish, I knew I had to try it.
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