Issue 34 Premium

Welcome to another issue of Pip, proudly brought to you from the lands of the Thawa people of the Yuin Nation. This issue is a celebration of all that is beautiful in the world and all the beautiful things that are around us that we can incorporate into our lives.

From the pure simple beauty of growing food in your garden that you can bring into your home and eat, from sweet juicy summer melons (page 32) and Asian greens (page 38) to the wild foods (page 66) that are growing all around us but in the absence of the knowledge to recognise them, are hidden from view.

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Pip partners with brands that align with its values. Ethical companies producing good-quality products that don’t harm the planet, instead aiming to improve it. Browse more ethical companies you can choose to support at pipmagazine.com.au

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Plenty of kombucha brands claim to be as good for the planet as their products are good for your health, but the Victorian-based Good Brew Co is the real deal.

It took Dean O’Callaghan, aka Deano Goodbrew, a bit of time to find his place in the world. From IT to teaching English overseas, it took his dad buying shares in a brewery back home in Australia to put the environmental activist on the path of brewing kombucha with almost unrivalled potency of probiotic bacteria.

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Karkalla at Home is a please-use-me cookbook that brings Australia’s incredible bounty of native foods into your kitchen. Chef, author and proud Bundjalung woman Mindy Woods features stories and profiles on more than 40 of the continent’s most readily available native ingredients, including the iconic macadamia, citruses, berries, plums, myrtles and seeds, coastal greens and succulents, as well as a host of exceptional native seafood.

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We love seeing what kids are growing with their families in their gardens, so snap and email us an image of what you’re harvesting at the moment. Send the photo to editorial@pipmagazine.com. au to win a copy of Farm Life – Cheeky Chickens by Charlotte Marie. This issue’s winner is Henry O’Brien from Braidwood, New South Wales.

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As I always am around this time each year, I’m really excited about tomato season and, in particular, which form of trellising I’m going to try. I’ve generally been a simple timber-stake kind of tomato grower, but I’m thinking of giving the Florida weave method a go this season.

I always start off really conscientiously in terms of pruning to one or two leaders and supporting with ties, but come the height of the season when the silly season starts to take a lot of my time, my tomatoes tend to get neglected while the local birds tend to eat very well from them.

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Handmade each morning using fermented cream from from grass-fed Victorian cows, Lard Ass’ Salted Cultured Butter is its signature product. Available in 225 or 500 gram blocks, or a two-kilogram wheel, the cultured butter will keep in the fridge for up to three months or frozen for up to a year. Made in Ocean Grove on Victoria’s Bellarine Peninsula, it’s available salted or unsalted, as well as in six savoury flavours and one sweet option.

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