Wild & Whole Kitchen

20/05/2026

The final touches are going into the mini cookbook today — a little something every participant will take home from next Saturday’s Kimchi Workshop (30 May). 🌱✨

And because learning is always better with food… you’ll also sit down to a delicious feast of kimchi cooked three ways.

Only 2 spots left — book now and join us! wildwhole.square.site

18/05/2026

Tonight’s nourishing dinner 🌿✨

Hainanese chicken & turmeric rice served with warming bone broth and homemade kimchi for gut health.

Packed with healing ingredients including organic local garlic minced with chillies, fresh ginger, spring onion paste, and a sweet soy sauce finished with raw honey. Comforting, wholesome food made to nourish from the inside out

15/05/2026

Only 2 spots left for our Kimchi Workshop on 30 May! 🌶️🥬
Book now via our website: wildwhole.square.site

The other day I made a batch of kimchi using my favourite veggies — celery & daikon — and also experimented with a few new seasonal combinations from the garden… green tomatoes, saffron mushrooms, and even the leafy tops from the daikon.

One of the things I love most about kimchi is that you can ferment almost anything — it’s creative, delicious, and a beautiful way to reduce waste while celebrating seasonal produce.

When you attend the workshop, you might just get to try some of these special small-batch ferments! ✨

Early bird pricing ends Sunday, so book today to secure your spot.

12/05/2026

Found my favourite mushrooms today — Chiodini (Armillaria mellea), also known as “honey fungus”, and the magical Amanita muscaria. I also grabbed a super-powerful Moringa plant aka the Miracle Tree from a local nursery. Loving these autumn days!
🍃

07/05/2026

Found my first Bolete mushroom, also known as the Salmon Gum mushroom (Phlebopus marginatus). Not 100% certain on the ID, but it was awesome to discover a new type! marginatus”

05/05/2026

05/05/2026

Join me for a relaxed, hands-on day learning how to make kimchi. 🌶️ Explore ingredients, fermentation techniques 👩‍🍳 Take home your own jar of kimchi plus a mini cookbook 🍚🍳
Followed by a delicious shared lunch.

📍 Bush Track Wines
🗓 Saturday 30 May
⏰ 10am – 3pm

Early bird tickets $120 — limited spots available.
Small group, intimate experience.

Book now via link in bio.

28/04/2026

Save the date for the next Market! 9 May

25/04/2026

Great night last night almost a full house! Happy people with delicious food and tunes by Rudi .music_ 🎶and local wines by . A big thank you to Bob & Helen for having us! 🙏. We’ll be back soon… and next time we recommend booking early ☎️

20/04/2026

Friday night at Bush Track Wines is calling 🍷
📍 161 Myrtle St, Myrtleford
Book your table on 03 5751 1932
Then scan the QR code to pre-order your tapas and settle in for a beautiful evening 🎶