I believe we need to get back to basics and it all starts with the soil. If we look after the biology and organic matter in the soil, our plants will be strong and able to absorb the soil’s nutrients to produce highly... Read more
Have you, like me, walked past capsicums in the shopping isle and weren’t quite sure how to add these into your daily meals, besides perhaps a topping on a pizza or a sweet addition to your stir-fry or hot curry? I’ve looked... Read more
It’s a common belief that you should keep all vegetables in the fridge. Why else is that bottom drawer called a vegetable drawer? Vegetables keep best at the bottom of the fridge, but not all vegetables should be kept in a cold... Read more
We all want to be sustainable. But where to start and what to do, or not do, isn’t always clear. Did you know, for example, that you can also save energy and water while cooking? In this blog, we share a few easy adjustments... Read more
Costa tomatoes are grown hydroponically under carefully controlled conditions in custom built glasshouses, which means that our growers can ensure that the conditions for growing and ripening are optimum at all times.A more... Read more
Enlist your senses when selecting truss tomatoes to ensure you’re picking the crème of the crop.SightLook for a rich deep colour on the top tomato and a lighter colour on those at the bottom of the truss. Truss tomatoes ripen... Read more
Lettuce is tastiest when it's crisp, chilled and fresh. We don't always need a whole head of lettuce or a whole bag, sometimes we just want one leaf to put on a sandwich, so what’s the best way to store lettuce so it stays... Read more
This quick and easy salad will be the draw card at your next backyard cookout or picnic in the park. It looks stunning and it's built with a medley of striking colours. You'll want to make this again and... Read more
Green salads are the perfect antidote to a heavy main meal. For a successful green salad you want to get the balance right. Do this and your green salads will easily steal the spotlight away from the main dish or... Read more
“OK, so I need you to blanch that broccoli, just enough to bring out the vibrant green, and cut the sweet potato in one centimetre discs,” Adel says.Adel is a dear friend of mine who I’ve known for many years and whose Lebanese... Read more
