The GREAT Sydney AIP Resource Page

Tags

AIP, AIP Resources Sydney, Ancestral Diet, Autoimmune Protocol, Farmers Markets, Grass Fed Meat Sydney, Health, Nutrition, Paleo

(Image from here)

This week’s Autoimmune Connection is all about following the Autoimmune Protocol internationally.

Hosted by Rory over at The Paleo PI, it also features Astrid from Heal Me in the Kitchen, Catharina from Paleo Feest, and yours truly from TSL-central! We’re taking this global, baby!

You can check out the vid’ here:

And, if you enjoyed the video, please subscribe to the series and consider forwarding the link?

I gotta’ say, it’s so much fun getting to connect with other AIP bloggers from around the world.

And, it’s clear that this autoimmune protocol movement is growing, as more and more of us implement diet and lifestyle changes to manage our autoimmune symptoms. The very best thing about connecting with fellow AIPers is that I hear stories of success every week. So very inspiring.

 The best kind of happiness is a habit you’re passionate about. (Shannon L. Alder)

It must be said that starting out on the protocol can be a little daunting. Especially at the beginning. So, I thought I’d start a new page on the blog. A page dedicated to resources I use to help me stay the course while on the AIP.

Some of these, I mention in the Autoimmune Connection recording above. Some I thought of after the recording was made. And, some I’ll add as I think of them…

 Happiness is the only thing that doubles when you share it. (Albert Schweitzer)

So, without further ado, and in no particular order, here goes:

G.R.U.B. (Vaucluse) (aka Grass Roots Urban Butcher) – Dominic and his team at G.R.U.B offer a full-service butchery (and then some). All of their meat is grass fed and finished. It’s always an experience to go in and chat to whoever is behind the counter.

These guys are passionate about their product AND they deliver to Sydney, Central Coast and Newcastle customers, and across a number of other NSW locations. They can even deliver to the ACT and Southern Highlands.

Feather and Bone (Marrickville) – Laura and Grant of Feather and Bone source their product directly from local farmers and producers in NSW who are committed to nurturing the health of the land and the plants and animals it sustains. They only buy whole bodies direct from the farmer. The bodies arrive whole at their factory where they cut and pack to order.

Available for home delivery or pick up from the Marrickville base camp, all produce is as free from chemicals and hormones as it was from cages and pens.

Linga Longa (country NSW) – I met Greg and Lauren at Eveleigh Markets. Honestly? – they are the main reason that the team at G.R.U.B. and Feather and Bone don’t get more of my business. Here at Casa TSL, we are addicted to their pork! They also make great 100% pure beef snags.

All Linga Longa beef is grass fed-certified with no artificial growth stimulants or antibiotics. Their pigs are free range and grain-free. You can get farm fresh beef and pasture raised pork delivered from the paddock to your door. All products delivered from Taree to Wollongong.

Greg & Lauren from Linga Longa Farm
(Image by TSL)

Eveleigh Market (Newtown)– If you’ve been following TSL for a while, you’ll know that Eveleigh’s weekly farmers market are where I go to shop. I love it. It’s on every Saturday from 8am – 1pm. It’s puppy friendly. And, it’s under cover. See you there!

Local NSW based farmers and artisan food producers bring fresh and seasonal produce they grow, rear or make direct to the Market for sale to the public. The Market is home to over 70 regular stallholders who sell a wide range of farm fresh products, from source to hub. You can find a variety of goods including seasonal fruit and vegetables; organic produce; beef; lamb; pork; poultry; smoked fish; and olive oil.

SMH Growers Market at Pyrmont – Held on the first Saturday of every month, the Sydney Morning Herald Growers’ Market turned 17 years old in 2015.

It features more than 70 producers’ stalls selling everything from fresh fruit and seasonal vegetables to venison, lamb, beef, rare-breed pork and seafood. It’s bigger than Eveleigh BUT only held monthly and is subject to the elements!

iHerb (online) – iHerb sells nutritional supplements and other health products. They reputedly carry one of the largest selections of high-quality nutritional products in the world. And, despite the fact that they are US-based, they offer extremely reasonable prices and cheap shipping.

I buy most of my supplements through iHerb.

GPA Wholefoods (Australia-based, online) – aims to provide Australia with the highest quality, nutrient-dense whole foods available world-wide.

The foods they sell are all derived from whole foods. They are free from additives, binders and fillers. There are no synthetic vitamins or minerals. Great resource.

Kitsa’s Kitchen (Crows Nest, Online) – at the time of writing, Kitsa’s website is still under construction. 

Kitsa Yanniotis is a qualified GAPS and BED Certified Practitioner, and she was an early adopter of using diet to improve digestive health. Kitsa well-known in Australia for her cultured foods (she has a range of organic raw cultured vegetables). She also produces an entire range of award-winning, allergy friendly foods.

Kitsa’s beautiful new store, “Emporio Organico” is opening very soon in Crows Nest.

Fiji Markets (Newtown) – where I source my plantains. ’nuff said!

About Life (Rozelle, Cammeray, Bondi Junction, Double Bay, Surry Hills) – your one stop shop in Sydney for natural products and whole food nutrition. In each store you will find a supermarket, wholefoods café and natural pharmacy.

About Life stores offer loads of natural food grocery lines and they are known for stocking those hard to find items catering to a range of dietary needs. All products are 100% natural, no artificial flavours, colours, sweeteners, preservatives or trans fats cross their doors

Pantry Innovations (Australia-based, Online) – I know I said I’d talk about resources I use. And, I have yet to use Otto’s Cassava Flour or Pantry Innovations. BUT – I’m excited about what they’re doing, and they need our support – so check ’em out!

Currently Otto’s Cassava flour is only available in the USA (having only just launched there in February 2015). Pantry Innovations is on a mission to bring it to Australia as soon as possible. This is not an easy process but they are determined to bring the next generation of grain free, nut free, gluten-free baking flour to your door. They are not a big company, just an average couple living in the Northern Rivers in NSW who think this product needs to be available to Aussie’s who are on a food journey like ourselves.  And, I agree!

So there’s the start of my Sydney AIP resources list. What do you think? Have I missed out a GREAT resource that you feel I should check out? I’d love to hear from you.

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The Great Sydney AIP Picnic!

Tags

AIP, Autoimmune Protocol, community, Diet, food, Health, Lifestyle, Sydney

The Three Amigos
Rory from The Paleo PI
Jo (me!) from This Sydney Life
Kirstie from The Nutritionista
(Image by TSL)

What do you get when you mix ten followers of the Autoimmune Protocol with five kids and three puppies in the Sydney Botanical Gardens on a Sunday afternoon in March? – The inaugural Sydney ‘AIP Supper Club’ Picnic!

After the success of our first ever Australian AIP Supper Club shindig last November; Rory (from The Paleo PI), Kirstie (from The Nutritionista) and I thought it would be a great idea to extend our group to fellow AIPers in the general Sydney vicinity.

We had no idea what to expect, but we put the call out over social media to join the three of us for our first extended AIP Picnic (and crossed our fingers that it wouldn’t rain)…

The invitation…

What can I tell you?

We had a blast!

Such a great time! I’m not sure about you, but I reckon’ its a pretty big call to turn up for a picnic with a bunch of people you’ve never met, and may have only ‘seen’ on the internet.

So – to those of you who took the plunge and came along to the picnic, we say…

Thank you!

It was so wonderful to meet fellow AIP peeps and swap war stories with others who get it, over food you know you can actually eat without the worry of experiencing a flare.

Picnicking AIP Style…
(Image by TSL)

Everybody brought a plate. And, we dined very well!

Kirstie’s AIP Celebration Chicken Salad rocked! Rory’s always popular Bacon Wrapped Dates made the trip up from Canberra with him. We had a lovely selection of meat balls, sweet potato and spinach patties and fruit.

Super special mention and a HUGE shout out must go to the lovely Alaena from Grazed and Enthused.  We had two recipes from Alaena’s fabulous blog featured at our picnic – Avocado Carob Fudge and Cranberry Relish Meatballs. Did you realise you’re so famous in Sydney, Alaena?

Wanna see what I took along…?

Cranberry Relish Meatballs
Recipe from Grazed and Enthused
Recommended by TSL!
(Image by LM for TSL)

AIP Gingerbread People
Recipe by Tyler over at Primitive Homemaker
Also recommended by TSL
(Image by LM for TSL)

Anybody can sympathize with the sufferings of a friend, but it requires a very fine nature to sympathise with a friend’s success. (Oscar Wilde)

It was heart warming to hear of the successes people are experiencing through implementing healthy and positive changes to their diets and lifestyles. And, for me, it reinforced that the choices I am making are definitely the right ones for my health.

Some of the Sydney AIP Picnic Gang
(Image by TSL)

We’ll be holding another picnic and will keep you posted. Do feel free to leave a message if you’d like to be included in the next invitation mail out.

We’d love to see you there!

 

Stumbling Across Planet of Surry Hills

Tags

Australia Made, craft, Cushions, Homewares, Interior design, Local Artisan Shopping, Shopping, Soft Furnishings, Softies, Surry Hills, Sustainable shopping, Sydney, Tara Badcock

Planet Showroom
(Image from here)

I think I got off on the wrong planet. Beam me up Scotty, there’s no rational life here. (Robert Anton Wilson)

Sometimes, I wonder what planet I have been on. Two or three of weeks ago, I was picking up some fabric from the lovely Tessuti for a wee haberdashery project I’m playing with. A couple of doors down, sits Planet – a most wonderful treasure trove of hand-crafted and sustainable furniture, ceramics, textiles and home-wares. And, it smells gorgeous! And, I never even knew it was there…

I struck up a conversation with the friendly assistant (I think she was from Michigan?) Turns out Planet has been around for over 20 years. Their philosophy is to make the world a more beautiful place. They aim to achieve this using natural fibres, handcrafting, sustainability, integrity and style.

It was such a lovely space – I could have pottered around for much longer…

Planet Dining Table & Chairs
(Image from here)

I ended up picking up a few 100% beeswax candles and three wee beautifully turned wooden holders. But, I’m going back because there are some lovely offerings that may be just the ticket for one or two Christmas pressies.

Here are a few that caught my eye:

Tara Badcock hand embroidered silk and leather purse
(Image from here)

Japanese vintage silk cushion
(Image from here)

Hand-knitted woollen cockatoo
Truly, the picture doesn’t do these gorgeous knitted toys justice.
(Image from here)

Herbal pantry pest repellant packs
Set of 3 sachets containing rosemary, cloves, wormwood and plant oils.
I think I want them for myself!
(Image from here)

Silk turkish ikat cushion
I don’t even like ikat, but I like this cushion!
(Image from here)

If you don’t reside in Sydney, Planet has a shopping cart on their website (here). Depending on size, they will send internationally, too.

Alternatively, pop in for a look-see. It’s definitely worth it. You can find them at 114 Commonwealth Street, Surry Hills, NSW 2010.

 

Cheese Making at Cornersmith Picklery

Tags

Artisan Foods, Cheese, Cheese making class, Cheesemaker, Christmas Present, Cornersmith, Dairy, Dairy product, How to make cheese, Kristen Allan, Monty Python, The Picklery

(Image by TSL)

Spectator I: I think it was “Blessed are the cheesemakers”.

Mrs. Gregory: Aha, what’s so special about the cheesemakers?

Gregory: Well, obviously it’s not meant to be taken literally; it refers to any manufacturers of dairy products.
(Monty Python’s ‘Life of Brian’)

You may recall a post i did back in June about the very tempting Cornersmith. Along with West Juliett, it remains a favoured brunch/lunch spot for LM and me. Mainly because of the unpretentious, locally sourced food and friendly service. LM still reckons the Cornersmith Crab Apple Jelly is the best he’s had.

Well, about three months ago, Cornersmith launched their Picklery. Located a few blocks down Illawarra Road from the café (in Marrickville), the Picklery is the new HQ for much of Cornersmith’s food preparation and preserving, AND offers punters (like you and me) the opportunity to learn traditional food crafts in their work shop classes.

LM bought me a work shop with Cheesemaker, Kristin Allen for my birthday. A six-hour session learning how to make my own halloumi, feta and marscapone. LM is pretty good on presents (especially when you remember he is allergic to all things dairy!).

Well, my class was on Saturday. And, I had a ball. If you have any interest in food, you should do yourself a special favour and book into a workshop. I may have to do another. Perhaps, something to consider for Christmas presents… (Cornersmith also offers beautifully presented gift vouchers).

(Image by TSL)

Cheese is milk’s leap towards immortality. (Clifton Fadiman)

Kristen Allan is both Cornersmith’s resident Cheesemaker and the teacher for the cheese making workshops. Obviously, she’s passionate about her cheese. But equally, she’s passionate about sharing her knowledge of this ancient fermenting technique. She’s quite delightful and clearly knows her curds and whey…

Kristen Allan – the Cheesemaker and our teacher for the day
(Image by TSL)

The day began with a wee sit down chat complete with herbal teas, artisan bread, Pepe Saya butter, Kristen’s ricotta, Marrickville honey and a selection of Cornersmith preserves. I wish every day began that way.

Very quickly our class of twelve was split into groups of 3 Cheesemaking teams. I was partnered with the very lovely sisters Amelia (visiting from Geelong) and Maddy (who works at Cornersmith).

Kristen Allan, Maddy & Amelia
(Image by TSL)

We learned early on that cheese-making is both an art and a science. And, it can’t be rushed…

Making Feta
Heated milk is poured into our cheese vat
(Image by TSL)

Making Feta
Checking for a clean break in the curd
(Image by TSL)

Making Feta
Stirring the curds
(Image by TSL)

Making Feta
Maddy drains the whey
(Image by TSL)

Making Feta
Curds going into their hoops
(Image by TSL)

Making Halloumi
Amelia stirs rennet into our heated milk
(Image by TSL)

Making Halloumi
Cutting the curds
(Image by TSL)

Making Halloumi
Curds wrapped in muslin
(Image by TSL)

Making Halloumi
Heating the halloumi curds until they float
(image by TSL)

Making Halloumi
Amelia, Maddy & TSL’s Halloumi just waiting to be salted…
(Image by TSL)

Making Marscapone
Heated cream and vinegar waiting to go home for stage II…
(Image by TSL)

And, at the end of the day, armed with my additional purchases from the Picklery (well, it would have been rude not to!) I tootled home to complete the drying of my feta before popping it into brine AND the refrigeration of my marscapone…

TSL’s Feta in brine & Marscapone
(Image by TSL)

I would show you my halloumi, but I ate it in my breakfast scramble (along with Cornersmith green tomatoes) this morning. Sorry!

Sculpture by the Sea 2013 – A Photo Montage, TSL Style

Tags

Alison McDonald, Andrew Rogers, Art Photography, Bev Goodwin, Bondi, Coral Collective, David McCracken, Elyssa Sykes-Smith, Francesca Mataraga, Kathy Holowko, Ken Unsworth, Mikaela Castledine, Photography, Qian Sihua, Richard Tipping, Sally Kidall, Sculpture, Sculpture by the Sea, Sydney, Tamarama, The Winged Collective, Toshio Iezumi, Yunghsu Hsu, Zero Higashida

‘Flow’ by Alison McDonald
Up-cycled plastic lids, cable ties
(Images by TSL)

Art enables us to find ourselves and lose ourselves at the same time. (Thomas Merton)

So, as mentioned yesterday, here’s this year’s edition of Sculpture by the Sea – TSL style.  Small admission: LM took all the pics for our Sculptures walk this year. He did a much better job than I would have!

And, of course, the most fabulous ‘Horizon’ by Lucy Humphrey was featured yesterday. So, today you get some of the other works on show…

Do let me know your favourite?

‘Start’ by Richard Tipping
Reflective tape on aluminium, galvanised pole
(Image by TSL)

‘A Shared Weight’ by Elyssa Sykes-Smith
Recycled timber
(Images by TSL)

‘Diminish and Ascend’ by David McCracken
Aluminium
(Image by TSL)

‘East of the Mulberry Tree – the Legend of the Ten Red Crows’ by Mikaela Castledine
Crocheted polypropylene, steel frame
(Image by TSL)

‘m.130901’ by Toshio Iezumi
Float glass
(Image by TSL)

‘Bubble no: 5’ by Qian Sihua
Painted stainless steel
(Images by TSL)

‘Inori Angel Prayer for Peace’ by Zero Higashida
Stainless steel, gold leaf, pine
(Image by TSL)

‘A Tale of Romance’ by Kathy Holowko
Reclaimed timber
(Image by TSL)

‘Fetch’ by The Winged Collective
Morrored Alucobond
(Images by TSL)

‘A to B’ by Francesca Mataraga
Wood, paint, steel
(Image by TSL)

‘Nomadic City: Lest we Forget’ by Sally Kidall
Bamboo, plastic, string, hessian, soil, seed, solar lights
(Images by TSL)

‘Folded 3’ by Andrew Rogers
Bronze
(Image by TSL)

‘Coral’ by Coral Collective
Plywood, recycled polypropylene
(Image by TSL)

‘2012-11’ by Yunghsu Hsu
Clay ceramic
(Image by TSL)

‘Polyrock’ by Bev Goodwin
Polynesian leis, foam rings, wire, cable ties
(Image by TSL)

‘There’s Many a Slip ‘twixt the Cup and the Lip’ by Ken Unsworth
Form ply, steel, skeleton
(Images by TSL)

Great art picks up where nature ends. (Marc Chagall)

The Sculpture by the Sea exhibition runs from 24 October – 10 November 2013. It really is a spectacular exhibition and well worth a visit. Promise!

Sculpture by the Sea 2013 – Horizon by Lucy Humphrey

Tags

Art, Art Photography, Artist, Bondi, Carl Maria von Weber, Lucy Humphrey, Lucy Humphrey Studio, Photography, Sculpture, Sculpture by the Sea, Sydney, Sydney Coastline, Tamarama New South Wales

‘Horizon’ by Lucy Humphrey
Sculpture by the Sea 2013
(Image by TSL)

An artist’s sphere of influence is the world. (Carl Maria von Weber)

LM and I rose with the birds yesterday for our annual trip to the always fabulous Sculpture by the Sea. We look forward to it every year – the location along Sydney’s Bondi to Tamarama coastline is stunning, and the free event makes art accessible to everyone in such a wonderful way. This year, we were not disappointed.

After days of sunshine and hot weather, yesterday dawned overcast and moody. Good day for walking the coast line checking out the art work…

Every year, there are one or two stand out pieces. Sculptures that strike a chord with seemingly everyone. This year, that piece was Lucy Humphrey’s ‘Horizon’.

‘Horizon’ by Lucy Humphrey
Sculpture by the Sea 2013
(Image by TSL)

A large acrylic sphere filled with water, and on a steel, timber and masonry base, ‘Horizon’ reinterprets the surrounding view when seen through the liquid within the perspex.

The artist’s statement reads: “Horizon is a site-specific sculpture that celebrates the surrounding natural environment. Using water as a sculptural material, the work will temporarily transform the viewer’s experience of the site, as a monument to the coastal landscape and the constant line of the horizon.”

And, ‘Horizon’ does celebrate the surrounding environment. Even at the early hour that LM and I were there, people seemed transfixed by Lucy Humphrey’s work. I know I fell in love with it… What do you think?

‘Horizon’ by Lucy Humphrey
Sculpture by the Sea 2013
(Images by TSL)

Lucy Humphrey is a Sydney-based architect and artist. She is the founder of Lucy Humphrey Studio and cofounder (with Claire McCaughan) of Archrival, a non-profit organisation that aims to unite the creative community through different projects.

The Sculpture by the Sea exhibition runs from 24 October – 10 November 2013. Do get along to see it if you are in Sydney.

More on Sculpture by the Sea tomorrow…

DIY Macramé Kit by TMOD

Tags

Arts, Australia, Calvin Trillin, Crafts, Crochet, DIY, Do it yourself, Macramé, Shopping

TMOD DIY (completed) Macrame Kit in mint
(Image from TMOD)

Anybody caught selling macrame in public should be dyed a natural colour and hung out to dry.(Calvin Trillin)

Is there a verb for macramé?

My Mum macramé-d when it was last fashionable. About a million years ago. I remember her macramé onion bag. Truly. A macramé bag just for onions. If my memory serves, she was quite good at it, too.

Fast forward about a million years (or at least thirty) and Georgie Swift and Milenka Osen are the creative minds behind funky Aussie label TMOD. They’ve designed this nifty DIY macramé kit. I’m seriously considering trying it out. Only you know how I went with learning to crochet…

TMOD DIY Macrame Kit in natural
(Image from TMOD)

The girls assure me this DIY kit will make me feel proud of my craftsmanship. I would believe them, except that my crochet teacher said she could teach anyone how to crochet. I was very definitely the exception to THAT rule.

The kit apparently comes with simple easy to follow instructions to make it, then hang it in my home, and fill the glass jar with a plant, flowers, make a terrarium or even house a gold-fish?!

It includes 10 metres of rope, 4 wood beads, a glass jar, 1 ring (to hang it from), and weaving instructions…

TMOD DIY (completed) Macrame in mint and natural
(Image from TMOD)

The kit sells for AU$39.95 from the TMOD online store. There are also a variety of international stockists listed here.

What do you think? Should I risk it?

 

Salt Meats Cheese of Alexandria…

Tags

Billy Connolly, Cheese, Dairy product, food, Food Importer, Food Shop, Jay London, Lactose intolerance, Mitch Hedberg, Pizza, Salt Meats Cheese, Sydney Delicatessen

Salt Meats Cheese of Alexandria
(Image by TSL)

So, you might imagine that in a house where one of us has a gluten issue and another is allergic to dairy, pizza would definitely be off the menu. Permanently. But guess what?  It’s not! I have discovered a pizza base recipe that works. And, after much experimenting, we have also established that LM’s dairy problems are limited to pasteurised cow juice. Regular milk, cheese, ice cream, yoghurt and the like are still no go for him, but goats’ milk, sheeps’ milk and buffalo milk are all good. Different protein structure, apparently. Woohoo!

My whole family is lactose intolerant and when we take pictures we can’t say cheese. (Jay London)

As you can imagine – that means pizza night becomes kind of a big deal at Casa TSL. And today, in preparation, we headed off to explore what Salt Meats Cheese might be able to offer by way of pizza toppings…

Let me begin by saying the absolute W O R S T thing about visiting Salt Meats Cheese of Alexandra is the challenge to find a car park. Especially if you are coming at lunch-time (the Grounds is right next door). But once you have achieved the impossible, or if you have a parking angel to call on, the fun can begin.

I don’t believe in angels, no. But I do have a wee parking angel. It’s on my dashboard and you wind it up. The wings flap and it’s supposed to give you a parking space. It’s worked so far. (Billy Connolly)

Salt Meats Cheese is a huge emporium of imported food specialising in – wait for it – salts, European cured meats and cheese. I’ve been wanting to visit for ages. I should have gone sooner. It is a piece of foodie heaven. Truly.

The salt counter is chock-full of amazing flavour combos for salt-lovers – spiced, smoked, infused with red wine – there’s something for everyone. Each flavoured salt has its own wee personalised shaker so that you can taste before you make your final selection.

Some of the Salts at Salt Meats Cheese
(Image by TSL)

Some More of the Salts on Offer at Salt Meats Cheese
(Image by TSL)

The cheese and salumi bar is to die for. Now that we have discovered LM’s ability to branch out in the cheese department, we lingered over pecorino options – finally deciding to go with a pear infused number. Our cheese man was endlessly patient as we umm-ed and ahh-ed over our choices. On his recommendation, we went with a Parma ham for tonight’s pizza.

Cheese and Salumi Bar at Salt Meats Cheese
(Image by TSL)

Some of the Pecorinos on Offer at the Bar
(Image by TSL)

The cheese room is a challenge. So many choices. But, at a temperature that prevents you from giving it the time it deserves. There was a particular brand of haloumi on offer that we love (and that is LM-friendly) so I snapped that up along with a few other goodies.

Inside the Cheeseroom at Salt Meats Cheese
(Image by TSL)

Buffalo Mozzerella at Salt Meats Cheese
(Image by TSL)

…and the hits just keep on coming
Salt Meats Cheese
(Image by TSL)

And, if the salts, meats and cheeses weren’t enough, there are all sorts of other goodies on offer throughout the warehouse.

Teas at Salt Meats Cheese
(Image by TSL)

Imported Mexican Chillis at Salt Meats Cheese
(Image by TSL)

Pour Your Own Olive Oil at Salt Meats Cheese
(Images by TSL)

Anyone for Pasta?
(Image by TSL)

fettucine alfredo is macaroni and cheese for adults. (Mitch Hedberg)

…or perhaps paella is more your speed?
(Image by TSL)

The very affable and enthusiastic Franco has informed me that there may be valet parking on offer at Salt Meats Cheese in the lead up to the crazy Christmas rush. This is great news.

And, if you live in Sydney and haven’t yet checked out the offerings at this most fab’ of food providores – it is well worth braving the traffic. Honest.

You can check out the Salt Meats Cheese website here (there’s a great wee video to watch). And, if you really can’t deal with the parking challenge, you can even shop online!

NOT the Australian Garden Show Sydney…

Tags

Australian Garden Show Sydney, Centennial Park, community, Garden, Gardening, Indira Naidoo, nature

Australian Garden Show Sydney Cover Image
(Image from here)

A good friend won two tickets to the Australian Garden Show Sydney. Small problem. She lives in Auckland. So, she sent me the tickets. Lovely girl…

I was all set to visit the show yesterday. And, to tell you all about how fabulous it is. And, how you should go down to Centennial Park this weekend and check it out. I was planning on having lots of pics to whet your appetite. I imagined having a good old chin wag with the seemingly wonderful Indira Naidoo, she of the Edible Balcony fame. And,  perhaps checking out some workshops in between ogling all the pretty flowers. LM and I even talked about how we would be like spring chickens in amongst all the ‘more mature‘ visitors we imagined such a show would attract.

So. Yesterday Bella, LM and I tootled off to Centennial Park for the show. We got as far as the gate, only to be told, “No dogs allowed”.

NO DOGS ALLOWED
(Image by TSL)

So, I’m sorry but there will be no post about the Australian Garden Show Sydney. Not happy, Jan!

NB – for the uninitiated, Bella is a poodle and doesn’t even believe she is a dog!

Sandor Katz and The Art of Fermentation

Tags

Art of Fermentation, Fermentation, Michael Pollan, Milkwood Permaculture, Sandor Katz, Sauerkraut

You may have read my post on Capturing Cultures at Real Food Projects with Holly Davis? Nothing’s changed. I’m still fascinated with fermenting my own foods, primarily vegetables.

So much so, that I have bought Sandor Katz’s most recent epistle on the subject, “the Art of Fermentation”. I’m about half way through. I’m finding it un-put-downable.

‘The Art of Fermentation’ by Sandor Ellix Katz
You’ll note my beautiful bookmark courtesy of Kitsa’s Kitchen!
(Image by TSL)

If you have an interest in traditional or cultured foods and nutrition, you will already know that Katz is considered the Godfather of lacto-fermentation. If not, his story is quite fascinating.

In brief, he grew up in New York and attended Brown University. He is openly gay and suffers from AIDS. In 1993, in his early thirties, he moved to rural Tennessee where he joined a “queer international community deep in the wooded hills”. (I bet there are some stories to tell there!) His particular interest in fermentation grew from overlapping interests in cooking, nutrition and gardening. And, it all started with an old crock he found at the back of an old barn, in which he made his first batch of sauerkraut. Since then, this self-proclaimed ‘fermentation revivalist’ has developed his love of fermentation to the extent that he now travels the United States, and the world, teaching workshops on home fermentation.

Sandor Katz
(Image from Wild Fermentation)

And, as Michael Pollan explains in the book’s foreword, “Sandor Katz writes about the transformative power of fermentation with such infectious enthusiasm that he makes you want to try things just to see what happens”. It’s true. He does. He writes with a wonderful passion that is open and full of warmth. I’d love to meet him…

Our perfection lies in our imperfection. (Sandor Ellix Katz)

Well, guess what? I’m going to. In February 2014. Because Sandor Katz is coming to Sydney (and Brisbane and Byron Bay and Hobart and Melbourne!)

The lovely people from Milkwood Permaculture have organised a weekend of intensive sessions here in Sydney on the art of fermentation with none other than the man himself. I’ve booked myself into two sessions – the first is on fermenting vegetables which includes dry salting vegetables to make dishes like sauerkraut, kimchi methods, and making basic brines to pickle vegetables. The second is on fermenting beverages which covers simple alcohols from fruit and honey, vinegar, kombucha, water kefir and homemade sodas.

How excitement!

It should be said that after much deliberating, I decided to forgo the remaining sessions on fermenting milk and fermenting grains, legumes and starchy tubers. In a house where one of us is gluten intolerant and another is allergic to dairy, that just seemed like overkill.

Anyhoo, if you have an interest in meeting the delectable Sandor Katz and learning from him about the art of fermentation, I urge you to head over to the Milkwood Permaculture website to get all the details. Maybe we can start a wee lacto-fermentation collective…?