Abc.Net.Au/Gardening Australia Recipes
Even though Angie’s garden is only small, it produces more than enough vegetables and fruit for her to run a highly successful cooking school from home.
Angie was running her own restaurant at 19 but has always gardened and decided to study horticulture in her mid-20s whilst living on 15 acres in the Adelaide Hills. She was worried she was going to get itchy finger downsizing to a small inner-city courtyard garden but she says: “It’s perfect for me; it’s what I can manage.”
In between, Angie worked as a landscaper in Africa when her husband’s work took them overseas; she took on two huge projects there: “One was designing the palace gardens for the King of Lesotho and another for the King of Swaziland.”
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When they returned to Melbourne she worked for the well-known landscaper Taylor Cullity Lethlean for 18 months, then accepted an offer to work at the William Angliss Institute of TAFE, establishing the Asian cooking department. “It was very exciting to develop the course.” Angie didn’t see it as a big career switch as food and gardening are closely connected.
“I’ve always been interested in growing foods as well as cooking them. I’ve never stopped gardening I love having dirt under my nails”.
These days Angie runs cooking classes from her home in Alphington. Using ingredients from her garden she teaches people how to make delicious dumplings and they all enjoy a meal at the end. “Jane attended a class with her nieces, ” says Angie “Although I’m more used to seeing Jane with her elbows deep in soil than dough”. For Angie it’s more than a cooking class…
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When she celebrated a milestone birthday, she decided to hold a ‘gardening party’ as opposed to a ‘garden party’. The invitation read “bring your own spades and tools …mum will be in the kitchen making dumplings”.
These dumplings are full of fresh garden green goodness. The recipe will vary with whatever is ready for picking from the garden or what is in season. You can put in any green veg that you like. Angie has added some traditional Chinese dried ingredients for extra flavour and texture. The pumpkin is added for a natural sweet nutty flavor, but also to help bind the whole mix together.We're at a community garden in Randwick, in Sydney's inner-east. It's here that a project is looking to connect the local Jewish community with food growing, and in doing so strengthen historic ties that span thousands of years.
Mitch Burnie is Jewish and has been working for a Jewish non-profit since 2018. We were doing work around community engagement. I went to America to do personal development and bring back ideas, and I saw a Jewish CSA farm in Connecticut-that's where I saw it in action …We were all there learning about regenerative agriculture and how to link it to Jewish festivals. We were delving into our people's history before exile.
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For Mitch, this combination of Judaism and food growing just clicked. When he returned to Australia, he went about setting up something similar in here. Judaism makes zero sense without agriculture…if you look at the main holidays like pesach, sukkot, they're harvest festivals.
On this basis, Mitch set up Adamama as a community organisation dedicated to urban food growing and community education, inspired by Jewish culture. The name is play on the is a play on Mother Earth drawn from the Hebrew word for Earth — Adama and the word Mama. In the Torah it says we are to guard the earth.
Adamama is located in the Randwick Sustainability Hub. The set up here is replete with raised veggie beds, orchard, permaculture food forest and edible native plants.
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Mitch runs public gardening and permaculture workshops, food and gardening festivals, nature play excursions, and community days around Jewish high holidays with a sustainability slant.
We do school excursions and I tell kids, 'See these olive trees. These are native to where your ancestors lived.' There's 613 seeds in a pomegranate and that's the same as the number of commandments in the torah. I don't know if that's exactly true, but it sounds good!
Mitch says the programs attract a broad section of the community, with everyone from teenagers to 80 year olds all 'learning about the link to food from scratch.
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Mitch says the programs are a popular way for people with non-Jewish partners to introduce them to their culture. They say it's the best intro. There's a low barrier to entry and it's easy to participate.
Every Friday morning, a group of around 30 volunteers gather to work on the garden. It's open to everyone and we learn as we go. It's Jewish-inspired, but it's facing those values outwards to the public.
One of the most popular activities is the pickle project. Mitch and his team take vegies (supplemented with produce from the garden) and turn them into kosher fermented goods using traditional recipes. These are then sold to the public and delivered to people who take out an annual subscription. The pickled goods vary but are loosely themed around various Jewish high holidays.
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Mitch shows Costa how to prepare some traditional, fermented kosher pickles, using bumpy gherkins from the garden! His recipe is simple and time-honoured, and the result is full sours.
Mitch says these are full sours meaning they have a striking sour flavour that will remind you of the classic, old-fashioned pickles you'll find at an authentic kosher deli. Unlike pickles made with vinegar, these slowly ferment in a saltwater brine that's spiked with spices, and that gives them an extraordinary, complex flavour that's both sour and salty all at once. He says this is a good example of connecting food to the Jewish diaspora, and the rich cultural traditions of fermenting food in Jewish communities in Eastern Europe that would later spread to America and Australia.
Mitch says the connections formed from gardening are clear. The farm connects to the community, and the community connects to thousands of years of agriculture.
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The best way to understand a culture is look at the history. You look at the time the Torah was being written, that was when the economy changed; the agricultural revolution around the Levant area….it says to leave the corner of the field uncut, so others can come and take from it if they need it. Any food you drop, you don't turn around to pick it up — you leave it for others. A Jewish farm has no gate.Millie meets chef Sam May, who is drawing on his cultural knowledge to create distinctive dishes featuring a range of Australian native plants.
Chef Sam May is keen to showcase these ingredients. He says he learnt two different styles of cooking from his parents. He studied at William Angliss college, which has a garden full of Australian edible plant that can be used for the cooking school.
It includes the strawberry gum, which has a really sweet flavour. Sam uses the dried, powdered form to flavour ice cream, cakes or anything. He also uses a lot of Mountain Pepper - both leaves and seeds.
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Sam puts together a great meal of kangaroo steak with freshly picked warrigal greens and mountain pepper. He has kindly shared his recipe with Gardening Australia.
One hour before you want to eat, place sweet potato with the skin ON in a pre-heated oven at 200C and leave for at least 30 minutes
Check potato; gently squeeze to feel if cooked or not. Once cooked, remove and let it cool down (I put it on aluminium foil, easy for cleaning). Using hands carefully peel skin off potato and put the flesh in a pan with 2 tablespoons butter and ¾ tin coconut cream. Cook on medium heat, you want to melt and reduce cream and butter with potato
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Once potato, butter and cream is ready place into a jug and blitz using a stick blender or you can use a food processor to make a puree. (if you don’t have any blitzing equipment, use a potato masher or fork). Set to side.
Get your kangaroo ready, cut off any sinew, oil and season with salt and pepper and place onto a medium to high heat pan, add 1 tablespoon of butter to the pan and turn you Loin every 10 Seconds until it is browned and sealed
Take loin off the heat and rest, deglaze the pan with 2 tablespoon of rosella flower syrup and let reduce for a couple minutes, then place you syrup sauce in a cup and leave to the side
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In a clean pan on medium to high heat oil your pan and sauté the broccolini, then add garlic. Once garlic is cooked, add your chopped macadamias and toss the around the pan.
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