12/11/2026
Some of the most thoughtful Christmas gifts are those made by hand, with a little time, care and patience.
We spent a morning with Anna Boglione, author of Recipes to Reconnect, exploring the simple rituals of preparing food, preserving the seasons and sharing something homemade.
As a little gift to our community, Anna shares her recipe for fermented carrots. Made with just a handful of ingredients and left to develop their flavour over a few weeks, they make a wonderfully thoughtful Christmas gift, finished with a Petersham ribbon.
FERMENTED CARROTS
400g carrots, grated
1½ tsp salt
1 tbsp cumin seeds
Nasturtium or other edible leaves
Massage the grated carrots, salt and cumin seeds together until they begin to release their juices. Leave to rest for 20 minutes.
Pack firmly into a sterilised glass jar, pressing down until the carrots are submerged beneath their own juices. Place a clean edible leaf on top to help keep everything beneath the brine.
Leave to ferment for approximately 2–3 weeks, depending on your preferred flavour, using a suitable fermentation lid or safely releasing any built-up gas as needed.
Once ready, tie a Petersham ribbon around the jar, ready to give to someone you love.
In Recipes to Reconnect, Anna takes us on a journey around the world, meeting people whose knowledge, traditions and relationship with food reveal the intricate connections between nature, our gut health and our own wellbeing. A beautiful exploration of how the way we grow, prepare and share food can bring us closer to the natural world and ourselves.
Personally signed copies are available in our Lifestyle Shop in Richmond, with unsigned copies also available to purchase online.
