Kym Ormond

16/06/2026

I've recommended Good Gardening since my Port Adelaide Food Gardening days and still recommend Good Gardening to clients/friends/family/anyone in Adelaide.

If you're looking for garden maintenance and more go check out this wicked crew 😁

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12/06/2026

Over the past couple years I've been really cranking out the sourdough bread workshops and wanted to share some observations I've made about the lovely world of sourdough.

For a long time bread has been seen as a commodity food item and humans keep finding new ways to crank out bread faster and faster (and also make it last longer).

On the contrary Sourdough bread is often thrown into the "oh that's a lot of effort" or "I don't have the time for that".

I actually reckon as a society we need to embrace the lengthier sourdough process and open up to the slow-food nature that comes with good bread.

The recipe I teach at my workshop goes through a long cold fermentation process which can go from overnight for 2+ days. As the dough slowly matures in the fridge it develops a nice sour tang and a beautiful crumb.

I teach this recipe because, with a little bit of planning you can put the loaves on your time when it suits to make and bake rather than a meticulous down to the hour recipe.

Funnily enough I've noticed sourdough is all about getting your planning in advance right a couple days before you want your bread, which goes against the grain (pun intended) of our fast paced society where we want everything instantly.

The main show of sourdough is the live culture sourdough "starter" which is basically a wild ye**ty flour-water paste that grows and shrinks after it's been fed. Starters if they're kept alive can last generations and can easily multiplied from one table spoon to kilos of sourdough starter.

If you know how to bake sourdough then go give a loaf to a friend who might be keen to learn, share them your recipe and split off some sourdough starter for them. If that's not an option then yeah come to one of my workshops and I'll show you the ropes + some starter 😁.

This breadvolution starts with us! Breadyyy settt gooooo!!

TLDR:
Baking sourdough bread is great and you should give it a go. Bake extra loaves for friends and pass on sourdough starter 😁. Share what ya got ❤️

13/05/2026

Throwback to this epic tier amazing pizza that I made with last year for their end of year showcase. Was flipping back through photos and this delicious gem came up.

Very garlicky garden pesto pizza W/ bocconcini and topped with sorrel and fennel. Seriously sooooo good, would 100% recommend topping a pizza with sorrel.

20/04/2026

Last term I helped facilitate a project with about re-wilding a space that was an black slate into a community garden loaded with edible plants, wicking beds, a native garden, a sit spot and a little bird/bee bath.

YouthINC does project based learning which is an amazing model because alone this term the students learnt about permaculture garden design, wicking beds, plant propagation, 1000 random plant facts from me, soil health, project managing, communication skills and a billion other great life skills.

I also never take before and after photos but Ive detailed the journey to our end product from the day we dropped off the wicking beds.

Big ups to for supplying the oasis garden beds, which suit the site so well ✌️.

18/04/2026

Your biennial reminder that if you take care of your quince tree your quince tree will take care of you

2 years apart, same quince tree, just longer hair

18/04/2026

March recap 👀🫜

Sooo March was huge and honestly I'm not sure if this post fully covers it but definitely captures some great moments last month.

1. A tired Kym posing with a jar of Kimchi after 2x back to back workshops

2. Photo of the garden at the hive in Burton, apart of our ongoing free workshop series where we improve the space while teaching different permaculture concepts through doing.

3. Eggplant from the demo garden

4. Fynn celebrating that the soil got delivered for the wicking beds

5. Custom IBC wicking beds (and a foodcube) set up after a big working bee

6. Repurposed cupboard at an ELC I work with to display + share heirloom seeds we grow on site in the garden

7,8,9 - lots and lots of sourdough bread making workshops

10. I bought a cargo bike! Bessst

11. The day before our final .nursery plant sale at the nursery in Carey Gully. Feels like this happened 3 months ago but only happened last month! Craaazy how fast this year's going

I've got a few other big projects that wrapped up in March that I'll do seperate posts about 😁. If you want to come to any of my upcoming workshops the websites been updated for April/may and there's a lot in the pipeline for July ✌️