All The Dirt Gardening, Sustainability and Food

Natalie Woodman is a Nutritional Medicine and Gut Health Practitioner who works with clients online (internationally/nationally) and in Private Practice in her South Perth Clinic.

Here she speaks to Steve and Deryn about how the Gut Microbiome impacts health. Natalie discusses how a diet that targets the gut microflora can improve health and conditions like digestive disorders, weight gain, depression, anxiety, eczema, psoriasis, acne, allergies, diabetes, high blood pressure and assist the management of Chronic Fatigue Syndrome, Parkinson's, MS and Alzheimer's.

Check out her recipe for delicious Kimchi a naturally fermented food that aids gut health which is easy to make at home.

Dr Bob Longmore is a former pharmacy academic and herbal medicines writer who lives with wife Maggie on an 8 acre semi-rural garden in Nannup with extensive productive, native and ornamental gardens. Steve and Deryn talk to him about medicinal herbs, smoking feral fish and growing food.

Janine Mendel founder of CultivArt Landscape Design discusses how to make your small garden work.

Janine believes that that 'at the end of the process, your house should look like it's been planted in the garden.'

Janine Mendel founder of CultivArt Landscape Design discusses how to make your small garden work.

Janine believes that that 'at the end of the process, your house should look like it's been planted in the garden.'

Mark Tucek talks growing bush tucker plants in your backyard. The interest in Australian Bush Foods is being embraced by chefs all around the world. The unique flavours inspire culinary creativity and many of the varieties are easy to grow.

James Talijancich 3rd generation wine grower from Western Australia's spectacular Swan Valley talks about the passion and art of producing their world acclaimed liqueurs, the value of using organic techniques in the vineyard and winning gold in London 3 years running in the worlds most prestigious fortified wine competition.

Tim Kershaw has worked in leading fine dining restaurants throughout Australia and the UK and shares what really goes on in the kitchens. He discusses his new found passion for growing his own organic produce and talks about the wonders of fermented foods.