The current pandemic has changed the way many of us look at our lives and what we do to sustain our families and health. Cooking and growing your own food have gained huge popularity in the past year. As someone who grows all our vegetables, herbs and some fruit it’s great to see so...

Constant lights for studio use have come along way in the past few years. While they don’t have the power and motion stopping ability of strobes they do have a place not only for video use but also for still life especially food photography. While I still prefer to use strobes especially Good AD600...

Looks can be very deceiving, while we associate red with being hot and white with cool, I introduce the Peruvian White Habenero. If you think jalapeños may be hot then from some of these very pretty little chillies with quickly deceive you. When it comes to heat rating, these little guys are uptown 140...

One of our loves is Kimchi, and growing the ingredients is a year-round process. Traditionally most would use Wombok, but in the past six months we have been growing Bekana (a Japanese cabbage or Brassica rapa var. chinensis ), this is a quicker growing cabbage with less water content so it remains very crisp...

Contrary to popular belief, “Thai chilies or Prik Jinda” didn’t actually originate from Thailand. They were originally introduced to South Asia in the 1500s by Christopher Columbus from Mexico, at that time the Spanish controlled commerce with Asia. Before Columbus arrived in Asia, Thai people used peppercorns to add heat to their food. but...

What a contrast the 2020/21 summer season has been, last summer we were in the middle drought and Australia’s worst bush fires in decades, this year it’s been the opposite, very mild, humid and lots of rainfall. Perfect for the veggie patch, so much so that we have a plethora of vegetables, fruit and...