My last blog.

Hi everyone I’m just writing this to let people know that I will not be adding to this blog anymore but I am leaving it up as the information here has value.
I will be turning off the comments so people arent expecting feed back from me.(ok can’t figure out how to turn off and I’m ova it so sorry dont expect feed back).
I have enjoyed the time here shareing and learning from everyone but I am moving into a new faze of life now which doesnt include blogging.
I wish everyone well in their life’s journey! Take care.

Cheers Prue

By pruefreefood

We ALL (none first nations people) live on Stolen Land n we neva stop stealing!!!!!!

Natural fiber for rope dilly bag


Ok guys just wanted to give you a quick update on a few things I just finished off n put in tha fridge, I bottled tha beet kavas, I put tha mixed zucchini swede chilly ferment, sauerkraut n tha curried pickled eggs into big jars, they are all good but I have to say tha pickled eggs are AMAZING!! they are tha best I have eva had, eva!

I’m also letting everyone know dat I will not be posting for some time to come seeing as our “Australian” gubbament has supported tha West Australian gubbament in tha closing down ov about 150 remote First Nations communities so I will unfortunately be goin ova to WA again but dis time to help n support tha many many Elders, families n children dat will be effected by OUR racist gubbament!

Keep sharing tha luv ov healthy free foods n motha nature.

One Love, One Blood, One Mob…….. yalada πŸ™‚

australian map



Silverbeet pie, sweet pickles n relish treats.

Sliver beet, potato n tomato pie.
Just a quick one, I made zucchini n cherry tomato relish n zucchini sweet pickle for my mother n myself.Β  She has heaps ov zucchinis n tomatoes in tha garden so bin cookin flat out.
Sliver beet, potato n tomato pie.

My dad also came home yestaday with a big heap ov sliverbeet (Chard) so I made a gorgeous silverbeet, potato n tomato pie, it looked so good n taste great everyone enjoyed it I took tha pictures wid my mums camera because I have lost my camera card……. hoping I find it soon coz I have pictures ov my pickled eggs n beet kavas in it.
Zucchini n cherry tomato relish

In tha sweet pickles I put zucchini, onions, spices, turmeric, salt, pepper, mustard, Keens curry powder, raw sugar n vinegar. Tha relish is cherry tomatoes, zucchini, onions, chilly flacks, spices, salt, pepper, raw sugar n vinegar.
Tha pie was silverbeet, potatoes, onion, parsley, eggs, salt, pepper, wholemeal self raising flour, n puff pastry.

Anyway bin busy n only have a month left here in trouwunna/Tasmania to do everything I need to do before I leave so lots happening sharin soon. πŸ™‚

Chilly Zucchini n Swede Ferment

Lots ov zucs around at this time so decided to do a wild ferment this morning, mum also has some big swedes in her garden that I was freezing for her today so nicked a few bits for my ferment. Last night I made a zucchini slice for her n dad for their lunches, it looked good but I didn’t try it coz it had ham n cheese in it but they liked it. Making curried zuc soups later on as well……….

Grated Zucchini & Sweed for a wild ferment

I grated a large zuc n a bit ov swede to this I added Puha (Sonchus oleraceus), chilly flakes, dried kelp (seaweed), mustard n sea salt.

Fermented zucchini n sweed.
Fermented zucchini n sweed.
I massaged all this togetha n stuffed it into a jar pushing down until liquid covered the vegetable matter n then I weighed it down with my pebbles. For the first few days I used extra weight ie here a smaller bottle with water in it that sits in tha bigger jar, once it settles more n I’m sure everything is gonna stay under liquid I remove extra weight n cover tha jar with a cloth just to stop insects havin a snak n I will let this sit checking for readiness in a coupler weeks.

I think this will be good on sourdough n farm fresh eggs I can’t wait until it is ready πŸ™‚

Kraut n about n silly buggaz

So this week I got a batch ov green gage plum leathers down they r still drying I made them real thick, so am hoping tha sun stays out. I’ve also got a small amount ov prune plums drying they were a bit on tha green side n I wasn’t sure how they would work but they r sooooo good.

Chilly Sauerkraut

I am drying them in full sun n if you haven’t done it before it looks a bit worrying because they are virtually cooking then drying, it is very different than drying in the shade or a dehydrator, I have done it once before n I loved it, I will keep some just stored dried n I will like last time put some in jars, pour ova a sugar syrup n hot bath them for 20 minutes. They come out plump sweet n intense.

Mum had a couple cabbages in her garden that she said I could use so I made a chilly sauerkraut out ov one.
Chilly SauerkrautChilly Sauerkraut











First I chopped (this time finer than usual becoz I want it quicker) tha cabbage n then I layered the cabbage chilly flakes n salts into my jar, I used normal sea salt n my special salt you can add what ever you like to it.

In between layers I pounded the lot with my rolling pin, once I finished all the cabbage I pushed it all down under tha liquid, I then put my pebbles on top to hold the vegetable matter under the liquid then I put anotha weight on top ov the pebbles for good measure. In a few days I removed the extra weight leaving tha pebbles on top n I placed a lid loosely on tha jar, this will sit in a cupboard until ready maybe a couple weeks, I will keep checkin everything is under the liquid n 4 readiness some people like their kraut softer n more well done than othas, I like mine still a bit crunchy.

Oh n as you can see there my dad thought it would be funny to stick his mug in tha shot…. n I said if that has come out clearish I’m gonna put it in my blog! So I did, see that’s wot hapin when ya muck around. πŸ™‚
Chilly Sauerkraut

I am going to do more plums soon, I will do a better blog on them when I do.

Kentish Cherry YUM! :)

Yah for managing 2 get some kentish cherries (Prunus cerasus) this year, the last few years I have missed them just because ov bad timing n you have to be quick as tha birds also luv kentish cherries n tha cherry slugs n tha sun burns them some times 2….

Anyway I picked about 6 kg, I will stew a couple as I luv them freshly stewed, my grandmother always had a pot on tha stove for desert wen I was a child.

I made jam out ov tha rest to use later wen I am up tha otha end ov tha country where they do not grow n will be a real treat.


I processed the pulp from tha cherries just like I explained in tha last blog about cherry plum sauce, cooked, cooled n pushed through a sieve then cooked using normal jam recipes amounts with tha addition ov 1 cup ov lemon juice n pith puree.

Kenitsh cherries if you have never had them are quite sour not like the black cherries so they are ideal for cooking they make great pies n crumbles.

By pruefreefood

Camp oven staples

Ok guys I am alive n thought I better share something before you desert me.
I have gotten into a routine ov cooking myself a cake n a damper every week because I have been able to have fire n I prefer to cook on tha fire. I am indulging in being able to have fires up dis way coz once you get south you can’t have a bloody fire virtually anywhere in Australia…….. that n mostly not being able to free bush camp anywhere anymore without breaking tha “LAW” is ruining one ov the greatest things about this country, it has becum a police state/country!
So if it means I have to b an outlaw then so be it, becoz I intend to get away with it as much as possible while I can.

Anyway these were both cooked in tha camp oven, the cake has in it -spelt flour, baking soda, preserved lemons, nuts, sunflower seeds, pumpkin seeds, oats, coconut oil n water n I throw in a big pinch ov rock salt not crushed use big bits so wen you are munching along you hit these pockets of scrumptious saltiness mmmmm just bliss.

Tha damper is just spelt flour, plain white flour a bit of backing powder a teaspoon ov olive oil n again with tha salt, I enjoyed this today with tha last ov my Elderberry (Sambucus nigra) n chilly jam tha last ov all my jams actually there is nutin like warm damper n jam for breakie I don’t know wot I’m gonna do from now on 😦

I am still about I just haven’t had any foody things to blog about when I settle down a bit in one spot I will start to blog again more often, I hope you enjoy this little one as much as I enjoyed tha yummy camp oven cooked goodies blogged about
Cheers n take care πŸ™‚

Chewy Cat Fish Stew

DSC_1224_01Ok guys just a quicky just encase you think I have drop off the face ov tha planet πŸ˜‰
Found great camping/fishing spot on my journey n thought I would share pic’s I caught black brim or sum call sooty grunter as well I cook these whole in the fire or fry but I really enjoyed tha cat fish this time it isn’t the cat fish with the snake tail like I have had before it is the very spiky shark looking one n man can they get big……. n in tha fish n chip shop they are called silver cobbler.
I tried baking in the fire first that was ok but then the next night I decided to stew them in camp oven & I really like them that way the flesh stay’s real firm n they are so gelatinous especially around the head which was my favorite bit no surprise best fish head eva…. it was almost like eating roo tail with all the chewy sinewy like bits n tha lips ohhhh sorry they are my favorite bits it sounds gross but if ya don’t let ya head get in tha way you will neva look back the heads are the best bit of a fish. The cold flesh was nice in a sandwich with fresh bread too, not many bones that’s why they feed them to tha old people.
I just chucked into the stew what ever I had in the van n a can ov tomatoes some chutney, water n simmered real slow for an hour or so I leave the liver in for flavor too.
Well I am still around just not much on the can share food side seein as I’m bush most ov the time πŸ™‚

Clear Warm Desert Skies & Delights

Long time between blogs but that happens on the road I’m afraid but I’m laid up for a couple days the driving has caught up with me so here is an update on what has been happening on my travels so far wild food wise.

In South Australia on the highway heading up towards Alice Springs I found a massively loaded prickly pear (Opuntia sp.) nΒ couldn’t resists gathering some to eat n they were supper delicious but quite hard to process on the road in the middle of nowhere with no running water to wash the spins off, I did the best I could with what I had n I enjoyed them but word to the wise don’t use your good pig skin gloves to harvest them n hold them to peel because the spines do not come out they stuck rite into the gloves n I had to throw them….. hard lesson so be warned.
Prickly Pear (Opuntia sp.) & pomegranate (Punica granatum)

Further up the road I found a loaded pomegranate tree at a servo just before the boarder n garbed a small basket full unfortunately I forgot about the boarder quarantine n had to get rid ov or use them before I crossed the boarder and I was gonna make a drink out of the seeds but they were not ripe they were to astringent to use n I was very disappointed indeed that bloody quarantine has relieved me over the years of some gorgeous fresh produce the one that still stings is the last time I crossed I lost my beautiful organic home grown garlic along with some other yummy goods, I was not happy.

I had another 2 garlic bulbs from my uncles garden in Tassie this round and was determined not to loose them this time so I camped up for the night just before the boarder and cooked up the garlic n all the fresh cherry tomatoes from my friends place in Daylesford that I had with me n I can tell ya you wouldn’t have wanted me to breath on you for the next few days!!

The good news is I was allowed to keep the large bucket I had of chestnuts (Aesculus sp.) n the smaller basket of acorns (Quercus sp.)Β I had collected in Victoria, I was really happy for that I thought I would loose them all.

Once in central Australia just before Alice Springs I camped up in a nice spot n decided it was such a nice night I would have a camp fire n enjoy the night sky. I got the chestnuts out which I had earlier back down the road at another stop peeled the prickly husks off, I took a knife to these n split their brown shell with a cross so they wouldn’t explode on me I then put them on the coals turning them so as not to burn it was hot work. They were ok but I just don’t get the attraction to having them roasted because they are much nicer put into a stew n slow cooked they have a nicer flavor n texture this was, I think it must be like a traditional thing.
I also put the acorns on the coals to pop their shells which I then peeled off, I have pickled these which I have never done before n I’m hoping they will turn out nice I want the smokiness of the fire n the slight roasting to come through in the flavor, I will let you know how they go.
Chestnuts ( Aesculus sp.)

Podaxis pistillarisThat evening before I set up camp when I first pulled up I had to walk out the back aches n stiffness from all the driving it has been so exiting being on the road again heading toward warmer weather that I got a bit carried away n have done to much at once. anyway I was wondering around the area n I came across these fungi popping their heads up out of the red dirt in the middle of the desert, fungi never cease to amaze me n this tough little guy is Podaxis pistillaris. He is a relative ov the puff ball n there was only a few there so I didn’t kill him to do the usual cut in half pictures n spore print ect to show better ID for everyone I just couldn’t do it.

The next day I arrived in Alice Spring to the delicious smells of slow cooked roaster stew which I could only approve upon by adding some of the peeled chestnuts n accompanying it with stemmed purslane (Portulaca oleracea) which because it had apparently rain flat out for 4 day just before I arrived was every where, the sweetness of the chestnuts against the sourness of the purslane worked like magic in the mouth.
The purslane was the best I had ever seen n tasted it was beautifully young n crisp, I also pickled to large jars full for later enjoyment n I’m sure there will be no lack of this fresh healthy treat on the next leg ov my journey.

That same day my friend Petal came homeΒ with a palm trunk that he had removed from someone place n to his amusement I was so exited, I got him to cut it up into like 40 cm sections n then in half long ways to get to the heart of the palm, it was a cocus palm (Syagrus romanzoffiana) n I was pretty sure all palm species hearts were edible, I had never tried palm heart before because you have to kill the plant to get to it.
The heart was beautifully white n very crisp, I cut out as much as I could while Petal n his partner Peachy watched with curiosity, we all had a nibble on it raw n I liked it a lot Petal wasn’t that impressed he thought it was a bit bland n to most it probably is, Peachy liked it too so pretty good results all round n I believe it would be nice in stir fries & or stews ect.

The only problem with it is it oxidized really fast so I went around to my friends back yard n picked some limes to squeeze over it which stopped the browning in it’s tracks, I had some for dinner that night n I pickled the rest the next day I hope it turn’s out nice again I will update.

In picture below from left to right is the pickled palm heart, purslane n the acorns.

Pickled Palm heart (Syagrus romanzoffiana), Purslane ( Portulaca oleracea )& Acorns (Quercus sp.)

Well that’s it for now happy gathering everyone. πŸ™‚

Plantain Balm


Here is a blog on my first plantain (Plantago sp.) balm it is so exciting, I’m so wrapped I finally got around to doing this I’m so looking forward now to making many many more medicinal balms, I have so any ideas.

Plantain balm (Plantago sp.)

Plantain balm (Plantago sp.)











I picked n dried the plantain leaves then I crushed them up really finely n put them into a jar with about 1 cup of coconut oil, I sat this in the sun n gave it a good shake everyday for about 10 days.

Plantain balm (Plantago sp.)Plantain balm (Plantago sp.)


I then strained the oil to remove all the solids then to this I added some melted bees wax I gave this a good stir n poured it into little containers to set. I will use this on skin irritations, burns or stings.