From our farm to your kitchen
Plant-based recipes that cost less and give more
OUR FOOD PHILOSOPHY
Cooking With Intention
Our kitchen focuses on:
- Mostly vegan and plant-based meals
- Farm-fresh produce grown at Wildhorse Homestead
- Thoughtful use of eggs and silver perch where appropriate
- Minimising processed ingredients
- Making food that is accessible, affordable, and deeply satisfying
Each recipe includes a real cost comparison with equivalent vegan products from major supermarkets — so you can see exactly what you save by making it yourself.
2. Cultured & Creamy
- Vegan Cheeses & Fermented Alternative milk and cheese recipes
- Nut-based and seed-based cheeses
- Fresh, aged, and meltable styles
- Cost vs store-bought vegan cheese blocks
- Storage and flavour variations
3. Homestead Mains
- Main Meals & Whole-Plate Dishes
- Plant-forward meals built around seasonal produce
- Occasional eggs or silver perch from the farm
- Hearty, practical meals for families
- Leftover-friendly cooking
Wildhorse Homestead Weeks 37 & 38 | Remembering, Growing & a Little Puppy Chaos
Weeks 37 and 38 have been a season of remembering, growing and beginning again — from a first Father’s Day without Dad and the kindness of our Glenwood community, to nine Maremma puppies discovering farm life, our first incubating chicken eggs, tiny peaches, golden turmeric and peaceful days beside Rocky Creek.
Wildhorse Homestead Week 35 & 36 Journal | Spring, Sprinklers & South African Flavours
Spring has arrived at Wildhorse Homestead with blooming gardens, Maremma puppies, a South African braai, fresh turmeric and delicious Lemon Myrtle shrub recipes.
Wildhorse Homestead Week 34 Journal | Puppies, Plants & Plenty of Change
A rainy Sunday, mesmerised puppies, spring gardens, heirloom tomatoes and a homestead built around giving everything another purpose. Join us for Week 34 at Wildhorse Homestead.
Vegan Fermented Grateable Cheddar Cheese (Sliceable, Meltable & Freezer-Aged Option)
Discover how to make homemade vegan fermented cheddar cheese that’s sliceable, grateable, and meltable using simple whole ingredients. This recipe uses fermented cashew milk, agar agar, tapioca, nutritional yeast, and miso to create a soft gouda-style cheese that can also be freezer-aged for a firmer, mature cheddar texture. Learn the step-by-step method, health benefits of key ingredients, and cost comparison versus store-bought vegan or dairy cheese. Perfect for plant-based diets, zero-waste kitchens, and anyone craving rich, cheesy flavour without preservatives.