cucumberForage Byron Bay welcome drink, cucumber juice, cucumber season, how to make a cucumber drink, cucumber and mint drink, refreshing summer drink using cucumber, cucumber drink, bali cucumber drink, bali welcome drink recipe, what to do with cucumbers, summer drink, celebrate summer, summer in a glassComment

Cucumber, lime & mint drink

cucumberForage Byron Bay welcome drink, cucumber juice, cucumber season, how to make a cucumber drink, cucumber and mint drink, refreshing summer drink using cucumber, cucumber drink, bali cucumber drink, bali welcome drink recipe, what to do with cucumbers, summer drink, celebrate summer, summer in a glassComment
Cucumber, lime & mint drink

Cucumber gluts can be a little overwhelming, I admit. They grow so quickly, that within a day of your last harvest you can have more. And they don’t store very well. I love a salad full of cucumber, and I love a pickled cucumber… but still they come. So here is a solution - juice them. I was lucky enough to have the recipe given to me when in Ubud, Bali - this drink is commonly given to a guest on arrival to a spa or guest house. It is refreshing, rehydrating, and full of good things. And it uses a lot of cucumber!

Summer cucumber, lime and mint drink

Ingredients:

1kg Lebanese cucumbers

50g sorrel or other in season green

30g mint leaves

juice of 2 limes

2 -3 Tbs honey (to taste)

Ice to serve

Directions:

Juice the cucumber, greens and mint leaves.

Add the lime juice and honey to taste.

Strain juice over ice.

Autumn harvest, ginger, preservingForage Byron Bay Forage Byron Bay ginger jam, ginger harvest, ginger recipes, ginger jam recipe, ginger marmalade recipe, what to do with ginger, how to make ginger jam, brown sugar ginger jam, jams with brown sugar, using rapadura sugar in jamComment

The ginger harvest

Ginger jam

Autumn harvest, ginger, preservingForage Byron Bay Forage Byron Bay ginger jam, ginger harvest, ginger recipes, ginger jam recipe, ginger marmalade recipe, what to do with ginger, how to make ginger jam, brown sugar ginger jam, jams with brown sugar, using rapadura sugar in jamComment
The ginger harvest
lemons, preserving, Winter harvestForage Byron Bay Forage Byron Baylemon chutney, lemon relish, spiced lemon chutney, lemon preserves, lemon recipes, sweet lemon chutney, lemon chutney recipe, how to make lemon chutney, what to do with lots of lemons, recipe for lemon chutney, easy recipe for lemon chutney2 Comments

Lemon chutney

lemons, preserving, Winter harvestForage Byron Bay Forage Byron Baylemon chutney, lemon relish, spiced lemon chutney, lemon preserves, lemon recipes, sweet lemon chutney, lemon chutney recipe, how to make lemon chutney, what to do with lots of lemons, recipe for lemon chutney, easy recipe for lemon chutney2 Comments
Lemon chutney
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Nasturtium leaf pesto

Nasturtium, dressings and saucesForage Byron Bay Forage Byron Baynasturtium pesto, nasturtium leaves, nasturtium leaf pesto, pesto, nasturtium pesto recipe, how to make nasturtium pesto, cheap pesto recipe, how to use nasturtium leaves in cooking, you can eat nasturtium leaves, uses for nasturtium leaves, what to do with a tonne of nasturtium leavesComment
Nasturtium leaf pesto
Native Australian recipe, raspberryForage Byron Bay native australian ingredients recipe, native australian raspberry, native raspberry, native raspberries, using Native Australian ingredients in modern cooking, how to use native raspberries, native raspberry cocktail, the lady in red, how to make a lady in red cocktail, raspberry lady in red, Rubus probusComment

The Lady in Red

w/ native raspberries

Native Australian recipe, raspberryForage Byron Bay native australian ingredients recipe, native australian raspberry, native raspberry, native raspberries, using Native Australian ingredients in modern cooking, how to use native raspberries, native raspberry cocktail, the lady in red, how to make a lady in red cocktail, raspberry lady in red, Rubus probusComment
The Lady in Red