The Kitchen Apothecary

25/11/2025

Fermentation is nature’s way of giving your digestive system a head start. 🫧

In this ancient art, the perfect environment is created for friendly microorganisms, like bacteria and yeast, to break down complex food compounds into simpler, more digestible forms. Not only that, the fermentation process also generates additional beneficial compounds. Science is now validating this traditional wisdom, and there’s no better time than now to level up your fermentation skills. 🫧

There’s plenty of inspiration on the blog. xx

05/09/2025

This exquisite bowl of abalone carries a much larger story. One of intergenerational loss, the reclamation of fishing rights, and the return of an ancient food. It is also the story that led to the creation of

The addition of preserved abalone to Tasmanian Aboriginal Seafoods’ fresh-caught offerings has been a significant undertaking, and we chose to honour it with a dish that is deceptively simple yet delivers extraordinary depth.

Jo further developed a recipe shared by Taimeka Mazur , who works with the Land and Sea Aboriginal Corporation of Tasmania. She loves being on Sea Country fishing and cooking abalone over fire in a pan with butter, kunzea honey and pepperberry.

To prepare the dish, the preserved abalone was unsealed and its liquor reserved. The flesh was finely sliced. Meanwhile, in a pan, butter, kunzea honey, and pepperberry leaves turned fragrant and pale golden. The abalone was added and gently warmed, then plated. The reserved liquor was reduced with the pan juices to create a rich, deeply umami sauce.

Although it may feel counterintuitive, the dish needed no extra flavour enhancers such as garlic, lemon, or ginger. It was complete in its own right. A final sprinkle of crisp-fried saltbush leaves brought it all together.

The abalone is preserved using the retort method, a controlled thermal treatment that tenderises the flesh and provides a naturally umami-rich cooking liquor.

We have been fortunate to play a small part in this journey, creating connections and content for the start-up phase of Tasmanian Aboriginal Seafoods, the only supplier of premium Tasmanian abalone, committed to building sustainable, equitable food systems, guided by 40,000 years of tradition.

All the love to Professor Emma Lee OAM (and thanks for all the big black hugs!) | Abalone fished by: Bryan Denny | Shell gifted by: Rob Anders | Tim Russell-Jarvie | tasmanianaboriginalseafoods.com.au

22/07/2025

Why Herbs and Spice are Everthing Nice for your Gut Microbiome ~ common spices and herbs, like turmeric, oregano, garlic, and cinnamon, do more than just add flavour to your meals. They actively support gut health by nourishing the beneficial microbes that live in your gut.

Check the comments to link through to the post 👇

What are your favourite ways to use herbs and spices in everyday meals?

06/12/2024

“Biodiversity is the marker of health in all systems.” ~ Felice Jacka 🌱

Wow, what an incredible two days at on melurkurdee Country! Learning from diverse voices united by a vision to farm better was deeply norishing.

I spent most of my time in the soil tent, soaking up cutting-edge research and exploring new ways to think about and working with soils to build better futures for everyone. Thank you all for your nutrient-dense wisdom sharing!

Soil is Earth’s largest reservoir of microbial diversity, home to a rich network of microorganisms that profoundly influence the health of soil, plants, animals, and us humans.

This vital connection between soil and health is something First Nations people have long understood, with their deep knowledge of caring for Country offering invaluable lessons in land stewardship.

For too long, we have not listened and learned from their vast experience of caring for Country. As Jason Smith (palawa fire practitioner) explained, “Initiation begins with listening.” And listen we did.

The most spine-tingling session was Landscapes Through Differing Eyes with Jason Smith, James Rebanks (UK regenerative farmer from a 600-year-old family farm), and Matt Evans (Fat Pig Farm). It was raw, emotional, and full of curiosity, vulnerability, and truth-telling—a powerful space from which to move forward.

Huge thanks to Matt, Sadie Chrestman, and the entire team for the MONUMENTAL effort in sharing this invaluable knowledge. ♥️

My only regret? Not being able to split into quarters to attend every talk in every tent! Too busy listening to snap many pics!

12/09/2024

Deeply green and deeply delicious 🌱 There's no better way to chase away the lingering chill of winter than with the rich, earthy flavour and velvety texture of stinging nettle soup.

Stinging nettle (Urtica dioica/Uritca urens) is deeply rooted in culinary and medicinal traditions. It is at its prime in late winter and spring when the leaves are young, tender and flavoursome. This is the perfect herb for the seasonal shift - used by cultures all around the world as a cleansing and nutritive tonic to slough off the stagnation of winter.

https://thekitchenapothecary.com/how-to-make-stinging-nettle-soup-recipe/

Embrace spring with this nutrient-rich, velvety stinging nettle soup recipe. It is simple to make and the perfect way to slough off winter.

08/06/2022

Are you just dipping your toes into the world of fermented foods? I have to agree with scientist and fermentation advocate .spector, the "4 Ks" are a great place to start:

🔸 Kombucha
🔸 Kefir
🔸 Kimchi
🔸 Kraut

The key is to eat small amounts, often. The probiotic microorganisms do not survive for long in your gut. Drip feeding fermented foods into your diet ensures you are gaining their health benefits.

They should always be an accompaniment, generous garnish or condiment - not the main part of your meal.

Find recipes for the 4 Ks on my blog. I have popped a link to all the recipes in my bio. Fermenting is super easy. Give it a go!

28/06/2021

I am just scooting in this year 👉 happy 🦠. To celebrate, I want to share you with my little nighttime ritual - making a goat milk kefir chia breakfast pot. I strain the kefir into a small bowl, stir in chia seeds and leave them overnight to hydrate and form a nice pudding-like texture. In the morning, I top it with seasonal fruit. YUM⁣
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Milk kefir is fermented milk. Communities of more than 300 different microbes form rubbery little kefir “grains” that kickstart fermentation. Kefir is more viscous than milk, not as thick as yoghurt: sour, funky and a little fizzy. I always think you can taste its history. An ancient flavour profile reminding us of where we come from - a far cry from today's super-refined Western diet⁣
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Fermenting milk kefir has been traced back to before 2000 BC in the Caucasus, Tibet and Mongolian mountains. The grains were precious, passed down from generation to generation among tribes.⁣
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The word kefir derives from the Slavic word “keif” which translates as “living well” or well-be-ing”. For centuries, this ferment has been believed to promote health and longevity. ⁣
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Making milk kefir at home is super easy. It requires no special equipment, just a tablespoon of active milk kefir “grains” and whole cow, sheep, goat, camel or buffalo milk.⁣
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Many scientific studies have been carried out over the last decade or so into the health benefits of milk kefir, both in animals and in humans. The evidence backs milk kefir as: ⁣
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🔸 a potential source of probiotics⁣
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🔸 reducing symptoms of lactose intolerance ⁣
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🔸 helping maintain a healthy population of microorganisms in the gut⁣
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🔸 lowering cholesterol levels⁣
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🔸 helping to regulate blood sugar levels⁣
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🔸 potentially maintaining healthy blood pressure⁣
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🔸 decreases risk and progression of chronic diseases through anti-inflammatory and antioxidative activity ⁣
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Amazing stuff, hey? Do you make milk kefir?⁣
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References:⁣
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Prado et al. 2015.
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Rosa, et al. 2017.
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27/05/2020

Oh stop it autumn. You are so damn beautiful. First big frost this morning ... winter is on its way 🧡⁣
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08/05/2020

Brilliant 😍 I think I have found a new hobby 💚

Pavement chalking to draw attention to wild flowers and plants in urban areas has gone viral across Europe – but UK chalkers could face legal action

30/04/2020

There is masses of peppery watercress on the rivulet at the moment. It pops its head up in spring and then we get this second flush in autumn. I always take a small bucket and scissors when it is around. ✂️Scissors let you trim the plant tops. Trying to pick cress without uprooting the plant is hard otherwise. A little bucket means you can layer the fresh plant without crushing it, watercress is so hydrated, it bruises easily. ⁣
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A tasty plant renowned as a nutritious warm digestive stimulant in many cultures. We love it in salads and cold soups or piled onto pizza or root veggie soups! How do you use watercress? ⁣💚
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24/04/2020

Do you want the low down on kombucha? I have an article that has lost its home. Instead of letting it languish in the depths of my files I have popped it up on Medium. I want to acknowledge Dr. Julie Kapp, Associate Professor at the University of Missouri School of Medicine who took the time to contribute to the piece.

Kombucha promises fizz, flavor and if you believe the blurb — gut healing, energy, longevity and more. Let’s sort the fact from the fizz.

18/04/2020

Rosehip cold process experimentation is full tilt in my kitchen at the moment. Rose hips are renowned for their vitamin C content, however, many people prepare them as a tea - unfortunately heat destroys almost all of this heat sensitive water-soluble vitamin. You will extract lots of other heat-tolerant water-soluble phytochemical loveliness - but not vitamin C. ⁣
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My favourite method of preparation is an oxymel. I am also giving sugar packed syrup and wild ferments with and without starters a go. ⁣
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Watch this space. When I have some results I will share the recipes and you can make the most of the end of rosehip season! ⁣
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