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July 24, 2026
Soft, fluffy gluten-free banana muffins made with nutty browned butter, Greek yoghurt and a hint of Organic Oat Miso for extra depth of flavour. Layered with...
June 29, 2026
What happens to the oats after we press our Oat Shoyu? Every batch of our traditionally fermented Oat Shoyu leaves behind a rich, savoury by-product called...
June 25, 2026
Need comfort food in a hurry? This simple tortellini dish from the formidable Helen Graham delivers maximum flavour in under 10 minutes. Tender spinach and ricotta...
June 11, 2026
Learn how to make a vibrant homemade kimchi-style ferment with Chinese leaf cabbage, spring onions, garlic, ginger and chilli. This simple lacto-fermentation recipe is packed with...
June 4, 2026
Spring has been generous this year, and our hens have certainly been pulling their weight. This simple bowl brings together soft-boiled eggs with silky rice noodles,...
Chef Rebecca comes back swinging for the second week in a row! 👩🍳 Swear on the bible of fermentation that this is not a typo: 2...
May 21, 2026
A bright, vibrant salad built around fresh seasonal leaves and a beautifully balanced miso dressing. Nutty sesame oil, maple syrup, rice vinegar and miso come together...
May 14, 2026
Goes without saying, if anyone wishes to feature in the news letter please do share your miso / shoyu recipes, we are always looking for new...
This pasta dish is by no means an example of peak Vron, more a reminder of how nice food can be simple and stress free.
