Fermenting

Fermented products are all the rage so we invited Patricio Marshall to explain the process and share some tips. Audio

A rural boutique fermentary uses wild, edible plants, herbs and locally grown veggies to create nutritious food. Kelli Walker has started a fermentary on a country road near her hometown of Clevedon.

Niva and Yotam Kay grow vegetables on just 1000 square metres of land in the Kauaeranga Valley and last year produced a staggering 8 tonnes of vegetables from it. They say they can do even better. Audio, Gallery