Borage is a favourite around here at Zin, both in the gardens and on the plate. Easy to grow, drought tolerant, and self seeding, you will see this blue & purple flowering edible plant in our gardens all year round. And if this wasn’t enough,...
There is always a pasta course on The Zin House menu because Kim believes a meal isn’t complete without it. She uses this same logic with fresh sourdough. That’s why she likes to joke that her mother must have had an Italian lover. The type...
Your grandma did it, and so does your mum, but that doesn’t make it outdated. Just like all good fashion, pickling will never go out of style. That is because in the fight against food waste, this is your greatest weapon. It’s simple, quick and...
Pumpkin season has begun at Zin. Already you will find pumpkin vines snaking their way through the organic & biodynamic permaculture gardens at The Zin House, which means it’s time for our chefs to start experimenting with new dishes for the seasonal menu. Below you...
Meat & three veg is an Australian staple. Kim just likes to do it a bit differently. In this recipe Kim has used an Italian influence to bring you a simple version of a classic caponata, using plenty of fresh ingredients from Zin’s organic permaculture...