Betsy is the baker at Oak and Swan Sourdough in Mardan, South Gippsland. Her baking is all about flavour, using a rye leaven to imbue the dough with that classic ‘sour’ taste. These scones will warm and surprise you with every bite.

A gentle expedition into the lives of women in fermentation and the winds of feminism at their backs; let their spirits guide you.

Oak and Swan Sourdough is a Gippsland-based, family-run bakery committed to a holistic and organic approach to bread and baked goods.

With vegan adaptations of Japanese ingredients, dishes and methods, Vegan JapanEasy is an ideal combination of the traditional and the contemporary.

Forkful speaks with Jungeun Chae about her love of the fermentation process and how it led her to teaching in Melbourne.

Forkful enlisted the help of Steven Godden, a Melbourne artist now based in Berlin, to share his tried-and-true sauerkraut recipe—learnt from his German friends.

You’ve probably heard something about fermented foods being healthy, but what does that really mean? Forkful has done the hard yards to bring you the ins and outs of probiotics, microbiota and gut health.