Burden soup
grownandgathered
Bright, light, zucchini soup. A healthy meal and a fantastic way to use up all those excess zucchinis!
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Victoria
Australia
Believers in traditional food preparation, ecological farming, trade without money and living a waste-free lifestyle. | We are all about thoughtful consumerism.
We produce organic, waste-free, vegetables, fruits, flowers, pastured eggs and raw milk and provide our produce directly to people and restaurants. No middle-man.
We forage wild foods, hunt wild game and hand-milk our cow.
We make long-ferment sourdough bread, raw dairy products, natural wine, pickles and preserves.
We run workshops and dinners, consult and speak about real food, traditional ecological food-raising and pre-industrial food preparation.
We love living like this and we couldn’t imagine it any other way.
Bright, light, zucchini soup. A healthy meal and a fantastic way to use up all those excess zucchinis!
Read MoreThis is a kitchen staple. Our favourite combination almond & pumpkin seed combination, but use what you have got! Plus a few ideas on what to do with the leftover pulp.
Read MoreA garden pie, using up the gardens abundance of chard and potatoes! Great vegetarian mid-week meal and great for lunch the next day.
Read MoreVery possibly the easiest cake ever. No-bake, creamy and classic orange and chocolate flavours. Perfect for everyone (vegan, gluten-free and dairy free) and hot summer days! Top it with pistachios, melted chocolate, berries and salt flakes to take it to the next level.
Read MoreA delicious, puffy, all-the-things-in-the-fridge egg pie, great hot or cold, serves many. Make it a boxing day routine.
Read MoreA classic, delicious and easy pickle.
We have spent a few years perfecting these, they have made their way around our village, now it's time for them to make their way around yours.
All the bright spring green things: Aparagus, broccolini, mint, snow peas, shoots, with feta and flowers.
Read MoreFluffy vegetable fritters! Gluten-free, vegetarian and great for picnics.
Read MoreChocolate coated wholegrain spelt and oat biscuits, that are the best for dunking.
Read MoreA dish to be shared. Yellow split pea dip, with avocado, spring onion and pine nuts. So good served with good sourdough bread and a glass of wine.
Read MoreOur best pizza combination yet, full of cauliflower, fennel, ricotta, capers and anchovies. Plus stories from Italy.
Read MoreA super simple “one pot wonder” kind of minestrone inspired by our time in Sardinia. It's super easy, full of seasonal winter ingredients, grounded, nurturing and nutrient dense.
Read MoreOur "Shake and Bake" - it's that easy. It's all of the wholesome breakfast things, rolled into one: fruit, nuts, whole-grains, good fats and spices. A great breakfast or snack.
Read MoreA salad with all of the Autumn vegetables! Full of sweet, toasty, nutty and honey flavours. Filling as a meal, and super wholesome.
Read MoreOur best fig-jam combination yet. A low sugar jam, with warming spices and a little bit of orange to balance it all out!
Read MoreThis is a dish to be shared, using new season pumpkins + the last zucchinis and squash of the season. It is perfectly warming as we come into the colder months, and is sweet, umami and savory!
Read MoreA moist, heathy, easy to make cake. Gluten-free, dairy-free and refined-sugar free.
Read MoreA delicious mid-week curry inspired by our time on the road. A little spicy, a little tangy and full of turmeric and vegetables.
Read MoreEveryone cookies: Super simple pumpkin, cacao & almond cookies for everyone. Vegan, refined-sugar-free, gluten-free, dairy-free, grain-free.
Read MoreMustard, honey and carrots were just born to be together. Throw in cauliflower and lentils and you’ve got an incredible dish that's sharp with lemon, and packs a mustard punch.
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