SONIA GHIGGIOLI 

I have fermented, preserved and pickled many foods over the years and this festive season I have decided to blend my own pickling spice and use it to make pickled eggs, a perfect accompaniment to the many craft beers I am planning on tasting during the hot Queensland summer. I was given a dozen eggs from a friend that was laid by her chooks in the height of a heatwave and fires in Queensland, so it was suggested that I do the 'float' test before I use them. I was grateful tha

Yesterday my family and I spent some time making jars of Passata and Rustic BBQ Sauce with the 10kg of tomatoes we hand picked the day earlier. As I use the passata as a base in dishes I cook from all around the world, I wanted to keep the recipe very simple and I chose the only other ingredients to be homegrown organic rosemary, garlic and onions and did not strain out the skins or seeds, and the result is a more textured sauce. Now the BBQ sauce is a different story, spicy