Spring in the Garden episode featuring Audrey’s Okonomiayki (Japanese Pancakes) recipe. Enjoy!

Cherry tomatoes are in season and make a delicious addition to so many summer dishes such as salads, bruschetta’s and antipasto plates. This light take on spaghetti uses zucchini noodles and showcases beautiful cherry tomatoes. It’s sure to be a hit over the warm months.

This kangaroo slider can be flavoured with our Massage Blend for Daatj (that’s the Noongar word for meat) for Kangaroo or Beef.

A traditional Korean staple, Kimchi is a super-spicy fermented vegetable side dish

Audrey introduces us to her favourite bush tucker pasta salad, inspired by Mark Olive.

Audrey introduces us to her delicious gluten free vegetable slice. This recipe is a family favourite and also has a dairy free alternative. 

Audrey shares how she makes Kefir and turns it into a delicious, healthy smoothie.

Audrey introduces us to her special orange and almond cake. This recipe is perfect for anyone who is allergic to gluten or dairy. 

Audrey shares how she makes her delicious and healthy broccoli soup.

Audrey shares her tasty sweet potato and tuna pie recipe with a dairy free option. 

This Week Audrey tells us her secret to cooking the most amazing baked stuffed mushrooms.

Audrey shows you how to make a delicious baked potato and spinach salad that is bound to be a family favourite, 

On episode 5 Audrey shares how she preserves home grown olives

Episode 4 of the podcast, Audrey shows us how to make this  great dessert that won’t win a beauty contest but absolutely is delicious.

Week 3 of the podcast, Audrey shows us how to recreate her lovely baked Quince recipe.

Week 2 of the podcast, Audrey shows us how to recreate her lovely Eggplant Fritters

This week on Garden to Kitchen, Audrey walks us through her favourite Zucchini Slice Recipe.