Category: DIY
Bees check in to hotels
Hotels are popping up all around the place and their solitary residents have an important job to...
Read More
Grid grillin’ porterhouse
Butcher STEVE BAIN this month explains why the meat you barbecue is often influenced by the...
Read More
Digging deeper
Diversity is the name of the game for Vince Haberfield, who is digging deeper than just growing...
Read More
From little things amazing things grow
The old adage ‘from little things big things grow’ is the perfect way to describe the evolution of...
Read More
Avenel gem stands well apart
The building may be non-descript to passers-by, but inside, a dedicated team is working to make...
Read More
Triple the finger lickin’ chicken
Last month, LYNN BAIN brought us crunchy coatings. This month it’s all about fabulous fillings....
Read More
Green is for chicken
Our resident butcher STEVE BAIN is full of ideas this month. Specifically, a great idea using...
Read More
Growing a community
Not everyone has the opportunity to own a small farm or even have a decent-sized garden patch at home. That’s where community gardens are becoming increasingly popular, reports RICK BAYN
Read MoreThighs are a cut above the rest
Our resident butcher STEVE BAIN tucks into a tasty, but often neglected, cut of chicken. What are ‘thigh cutlets’? They are the thigh-part of a chicken Maryland; often with the skin on and the bone still in. The beauty of this...
Read More
Tractor was a labour of love
As 2023 drew to a close, so too did the centenary celebrations for the Case IH Farmall tractor....
Read MoreHook, line and paper
Rainbow trout is reputed to be one of the healthiest fish you can eat, being low in fat and high in protein. LYNN BAIN’S trout recipe is super easy to make and super delicious to eat. Both the method and the ingredients for this...
Read MoreSkin in the game
Not every fish fillet needs to be completely skinned or lose its tail, says our home butcher STEVE BAIN. The idea with this version of a fish fillet is that having the tail still attached to the fillet lets the diner know that...
Read More
Current Issue
