Today we enter a world of wonder, where nothing is wasted, every food scrap has potential, and even a forgotten hot cross bun can be transformed into something extraordinary. You’re not going to believe what my guest turned it into! in - in fact if you CAN guess what dozens of HXB’s were fermented into then I’ll put you in the draw to win the actual product!

In a region that celebrates creativity, sustainability and slow food, few people embody that spirit quite like Katarina Lazareva, the founder of All Things Cultured and the powerhouse behind Byron Fermentary.

Katarina’s become known for her incredibly bold, imaginative approach to fermentation, taking traditional methods and infusing them with a distinctly Northern Rivers twist including a perfect example of how food waste can become flavour, nourishment and story.

But behind the jars, crocks and bubbling cultures is a much bigger mission: to help people stay connected or reconnect with their food, to further reduce organic waste, understand the mighty microbe and all its friends, and rediscover the magic that happens when we literally sit back and let nature do the work.

Through her workshops, community education and small‑batch ferments, Katarina is showing people that fermentation isn’t just a technique, it’s a way of thinking, of slowing down, and caring for the planet one jar or bottle at a time.

Today, we’re opening the kitchen doors and into Katarinas world of koji, kraut, miso, amasake and microbial alchemy. We’ll talk food waste or more to the point food saving, culinary creativity, the stories behind her most unusual, unique and rare ferments, and the workshops she’s bringing to the Northern Rivers this season.

*Apologies - The Bay FM replay recording is experiencing technical glitches and parts of the show are affected by this :((