the scoop

Country Style - - FLAVOURS -

The prac­tice of fer­ment­ing cul­tured foods at home is hav­ing a re­nais­sance. For new­com­ers to the art, it’s in­valu­able to have a guide like whole­food chef Holly Davis, who has dis­tilled her life’s ex­pe­ri­ence of fer­ment­ing into a book: Fer­ment (Mur­doch Books, $45). Be­yond taste, the at­trac­tion of th­ese foods is that they’re rich in pro­bi­otic bac­te­ria, which is said to pro­mote gut health. An­other good rea­son to make this sour cherry and cashew amazake ice-cream (left).

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.