Winter Solstice

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The winter solstice just passed exactly two hours ago. I love this day as it means the days will start to become longer again (here in the Southern Hemisphere, that is). Wellington is looking rather wintery today. I will be making some curry and fermented starchy goodness  tonight to warm our bellies (pictured, but I can’t share quite yet!). There has been plenty going on behind the scenes lately and I am looking forward to sharing some of this productivity very soon.

Until then, stay warm (or cool, for you Northern Hemisphere folk). Happy Solstice to all!



Giveaway: Sourdough Bread Kit

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baking / bread / breakfast / dairy free / dairy free option / dinner / egg free / egg free option / favourites / fermented / food / lunch / nut free / savoury / snack / soup / sourdough / vegan / vegan option / vegetarian / vegetarian option






Photography by my lovely friend Virginia Woods-Jack

I get mighty excited about making bread. It is my favourite fermented food and I never tire of watching the dough rise slowly throughout the day or the smell it creates during baking. I love how unique each loaf is when it is finished baking and pulled from the oven. Over the past couple of years I have slowly saved up and purchased a few bread-making tools which have made the bread-making process easier and more enjoyable. I have been acquiring a few more of the same items slowly and today I am offering a giveaway for these, along with a beautiful sourdough starter culture (dehydrated), all purchased from a local fellow artisan bread maker.  Neville has recently been on Radio New Zealand sharing his wealth of knowledge in sourdough bread making. I highly recommend having a listen to it (Thank you Nicola for sharing!). This giveaway is open to all NZ residents and is not endorsed in any way. This is a giveaway purely from me to you because I want to share my love of bread-making and in return I would love for you to share my love of whole and fermented foods with others. Head below for the details.

On a different note, my friend Virginia (check out her Instagram too) and I have teamed up to work on some very cool projects that we both look forward to sharing with you all in the near future. Virginia is a talented and skilled photographer. I love her ability to capture light in such an honest way. These photos were taken by the window in the late afternoon with natural light.


Giveaway Now Closed – Thank you to all who entered!

Winner has been emailed

The giveaway includes a lame (super sharp razor tool for making lovely slash marks in the bread), a banneton (for the shaped dough to rise in), a Danish dough whisk (for mixing doughs), and a beautiful mature sourdough starter culture that Neville has been nurturing and passing on to others for many years. You must be a NZ resident to enter the giveaway. To enter the giveaway, leave me a comment below or on the Facebook or Instagram post, and tag 3 friends (on Facebook or Instagram). Feel free to enter the giveaway on all three social media platforms for extra chances to win. This is the first of a series of giveaways I will be doing and I would love for you to subscribe to the blog, ‘Like’ my Facebook page and follow me on Instagram for inspiration and recipes in fermentation and wholefoods and to find out when I will be doing more giveaways. There will be textiles involved in the future giveaways too! You will have until 6pm on Monday the 6th of June to enter and I will randomly draw a winner that night and announce it by Wednesday the 8th of June.

Images © Copyright Virginia Woods-Jack 2016

Textiles: Cotton gauze | Scoured | No Mordant Used | Beetroot with Privet Berry Over Dye

Rice Bowl with Kimchi

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This has been my go-to meal for the past 6 months. I posted about it half a year ago but thought I would give it a proper feature on the blog considering I eat it so often and never seem to tire of it. I will happily eat it at 6am for breakfast or as a lunch or even dinner. It is a versatile meal and loaded with nutrients. It is also very quick to make. A few friends have also served this over a bed of quinoa or millet for a different variation. The Kimchi recipe is fabulous and well worth the effort. We cannot live without this delicious fermented condiment in our kitchen. I have 12 litres of finished kimchi to empty out of the fermentation crock as I type this. Read More

Nut Free Muesli Bars

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baking / breakfast / dairy free / dairy free option / egg free / favourites / food / gluten free / gluten free option / guest post / lunch / nut free / snack / sweet / vegan / vegan option / vegetarian / vegetarian option

Lunchbox Bars-3

I posted a biscuit variation of these nut free bars on my Instagram page a few weeks back. You can find the recipe over on my friend’s blog Love Mamas. Vic is a hugely inspiring mother and friend and dedicates her time to helping out other mothers through her fabulous post natal care and post natal doula services here in Wellington. Not long after having Ira 6 months ago I was fortunate enough to be given a beautiful meal from Vic. In addition to being generally awesome, she is also an incredible cook. How lucky am I to have her in my life! Hop on over to her blog for the recipe.

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Slow Fermented Yeast Bread – Easy No Knead Yeast Version

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baking / bread / breakfast / dairy free / dairy free option / dinner / egg free / egg free option / favourites / fermented / lunch / nutrition / savoury / snack / soup / sourdough / Uncategorized / vegan / vegan option / vegetarian / vegetarian option


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This bread recipe is the version I make using instant yeast instead of sourdough starter. For any of you who don’t have a sourdough starter, or if you forgot to feed the starter before bread-making day, this recipe doesn’t require any preparation and still produces a beautiful bread with a great flavour and minimal effort. Read More

Fermentation Workshops

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I am stoked to be teaching a series of fermentation workshops over the next little while. I have teamed up with Hadley from The Remedy Project and Vic from Love Mamas to create some fabulous workshops around health and wellness. There has been a huge amount of interest in these workshops and I am thrilled to continually find out how many people are excited to get involved and learn a new skill in natural fermentation of different foods and beverages. The next class I will be teaching is an introduction into the basics of fermentation but I am working on a few other workshops that I will release details for in the coming weeks. If  you are interested in learning about fermentation, as well as some rather fascinating and important information on the health of the gut and the importance it plays in immune function, we are offering another workshop on the 13th of March in Wellington. See the details below and here is a link to the ticket sales (which are selling out fast, by the way!) 

fermentation poster 13 March