April 11, 2017
Plated Perfection: Mackerel, Shrimp & Shallots
A delicious dish to take you from your urban garden to seaside Sicily with fresh seafood, baby shallots, and tasty microgreens.
March 23, 2017
The Never-ending Superfood: Kale
A cinderella story of the vegetable world. How did kale come to be so fashionable and does anyone really like to eat it?
March 09, 2017
Natural wine! A How-To Guide from the Grown & Gathered Book
Straight from the pages of the new Grown & Gathered book, here’s an exclusive excerpt to get you excited about making wine on your own.
March 07, 2017
Grown & Gathered: An Interview on Traditional Living Made Modern
On six acres of Australian land, Matt & Lentil work hard to live a sustainable, waste-free life. Here, an interview with Matt on the rewards of cultivating a simple life.
February 28, 2017
50 Times a Year: The De Kas Dinner Menu on Rotation
A journey behind the De Kas dinner menu with chef de cuisine Bas Wiegel. Depending on the freshest vegetables, the menu changes weekly, if not daily.
February 21, 2017
Deconstructed Bavarese with Peas and Lemon Balm
A sweet way to impress those you love most: a deconstructed Bavarese infused with subtle flavours from homegrown peas and lemon balm.
February 07, 2017
Fighting Food Waste: Greens Grown Indoors
Journalist Liz Eve embarks on creating a kitchen garden to fight food waste by growing greens indoors with LEDs and tossing plastic packaging for good.
November 24, 2016
Painted Rice with Beets and Summer Savory
A colourful dish to impress your guests. This surprisingly simple rice recipe packs a punch of flavour and colour. Eat up! Beets, rice and fresh summer savory.
November 17, 2016
Sneaking Strawberries: A Ripe Delight for Cooler Days
Travel back in time with one of the sexiest fruits, known for its not-so-subtle display of seeds on skin: the strawberry.
November 03, 2016
How Cool is That?
Chef de Cuisine Bas Wiegel of De Kas restaurant in Amsterdam opens up about motivation and creation in the kitchen while sharing his personal passion for food.
October 17, 2016
Bringing Nature to the Table with Bas Wiegel
Talking fresh produce, seasonal cooking and kitchen creativity with Amsterdam restaurant De Kas’s head chef, Bas Wiegel.
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