A hearty and healthy Korean dish replete with kimchi and generous helpings of the fermented soybean paste which gives it its name.

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.

To make Sam’s simple pale ale, you’ll need some basic brewing equipment and ingredients which you can find easily at your local homebrew shop or online.

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.