Leave industrialised packaged goods behind and rediscover a deep, nourishing connection with what you eat!
Written by Fiona Weir Walmsley—cheesemaker, farmer, and voice behind the acclaimed Buena Vista Farm— From Scratch is a cheerful, beautifully photographed collection of recipes and a practical guide to making your own food staples right from the very beginning.
Packed with more than 200 straightforward, achievable recipes, this book gives you the confidence to craft everything yourself. From basic pantry items, essential dairy products, and gut-healthy ferments to tasty dips, crackers, fresh cheeses, decadent cakes, and comforting drinks, you will learn how simple and satisfying traditional food skills can be.
Fiona's approach is refreshingly unpretentious, focusing on the sheer fun of kitchen time, instructions without preachiness, and the empowering satisfaction of sampling your own homemade mayonnaise, yogurt, kimchi, mustard, ice cream, or bacon jam. Whether you have a whole weekend or just a spare hour, this book is your invitation to slow down and find your kitchen happy place.
Why Readers Love It:
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Over 200 Handmade Recipes: Comprehensive guides for basic pantry staples, ferments, breads, dairy, snacks, and sweet treats.
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Rooted in Real Farm Life: Written with authentic, down-to-earth wisdom drawn from years of running a traditional farm cooking school.
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Practical & Joyful: Encourages a mindful, low-stress shift away from ultra-processed grocery items toward wholesome, empowering home cooking.
Product Details:
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Format: Hardcover
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Page Count: 320 pages
- About the Author - Fiona Weir Walmsley is a cheesemaker and farmer in Gerringong, NSW. The family have been on the farm since the mid 1800s, when they arrived from Northern Ireland with nothing except a dream, a small amount of dairy farming knowledge and a cooking kettle that is still on their back verandah. Fiona and her husband Adam raise dairy goats, meat chickens, laying hens, pigs and bees, and they make cheese and operate a commercial farm kitchen that produces ferments and other deliciousness. On top of that, they grow coffee and cut flowers and run a cooking school teaching traditional food skills, such as sourdough baking, cheesemaking and fermentation.
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