--This episode is proudly sponsored by Veggie and Flower Garden Seeds. This Tassie-based, family run business are the go-to destination for veggie, native, herb and flower seeds, specialising in hard-to-get varieties. We love their search functionality - you can filter by colour of flower, whether you're after a full sun or part shade plant, even by what to plant in your climate by month. Their beautiful flower range is amazing, and just last year they exclusively provided Floret seed to the Australian market. Enjoy 15% off their entire range by using the promo code AG15 when purchasing from veggiegardenseeds.com.au --

Alex Elliot-Howery is a writer, pickler and all-round foodie guru who is the founder of Cornersmith and all their spin offs with her partner James Grant. Alex is a food-waste queen, trying to change our habits so we can stop throwing out all the good foodie bits one spring onion at a time, and she's just released her latest book The Pocket Pickler that includes 80 recipes to enjoy, broken down by season. You can also find her sharing all her knowledge in courses including this Pickling Intensive

Alex lives, gardens and pickles in Sydney, on the Gadigal land of the Eora Nation.

Before we get there we're drinking a Sigurd Rose, Emily's helped to host (and attend) a Small Farms Workshop, she's loving golden delicious (but not the possums). Maddie is getting inspo from Honey Atkinson, and humble-bragging about how much produce from the garden is on the dinner table.

Thanks for listening!

Samuel Shelley is a Tasmanian-based photographer specialising in food, commercial, lifestyle & ad photography. What he often leaves off his bio is his partnership in the family-run, Tassie based business Veggie and Flower Garden Seeds that his sister Bec founded in 2020.

Sam is their chief photographer - amongst other things - and knows a thing or two about taking a killer flower pic.

He lives in Nipaluna / Hobart with his wife, his two daughters, and a pretty serious fishing addiction.

Sam is giving us a little tutorial today on how to get the best flower photos you can!

Before we get to that we're drinking a Passionfruit Caipiroska.

Emily is swapping hay for seedlings, she's growing rainbow chard and snow peas from seed. She's loving the Tigerella tomato, and hanging unripe tomatoes upside down. With all her basil, Emily is making Hannah Maloney's Basil Pesto Log.

Maddie is suggesting putting basil seeds in water, she's trying desperately to nurture her Flannel Seeds (after germinating them with smoke). She's loving her autum fruiting Facebook Marketplace raspberries. And she's been making Vodka Pasta

--This episode is proudly sponsored by Veggie and Flower Garden Seeds. This Tassie-based, family run business are the go-to destination for veggie, native, herb and flower seeds, specialising in hard-to-get varieties. We love their search functionality - you can filter by colour of flower, whether you're after a full sun or part shade plant, even by what to plant in your climate by month. Their beautiful flower range is amazing, and just last year they exclusively provided Floret seed to the Australian market. Enjoy 15% off their entire range by using the promo code AG15 when purchasing from veggiegardenseeds.com.au --

Milli Proust is one of those people we'd really love to sit down with IRL and enjoy a Pimms & Lemonade in the backyard of her 400-year-old cottage.

She is a flower farmer, florist, seed grower and her business she runs with Paris Alma - Alma Proust - was trusted by Floret to bring their seeds to the UK. She lives in Sussex in the UK with her partner Ted, her son Rex and two wanna be farm dogs. With Milli we cover how to treat hellebores for maximum vase time, why roses are amazing (and how to prune them), compost palace, Charles Dowding and so much more.

Before we get to that we're drinking a Yarlington Mill Willie Smith's Apple Cider - yum bloody yum. We're talking about bougainvillea, self-watering pots (thank you Connie Cao), Fruit Leather, jam making's wrinkle-test, and Foccaccia (Maddie is using the recipe by Alexandra Cooks) and Emily is checking out Gardenstead.