It was a cold and blustery weekend so what better time to fire up the oven, get the lads from work over and test out some new recipes. This weekend I wanted try the house-made chilli and fennel salami and the mulga smoked chorizo that myself and Team Swine produced over the June long weekend. Over the past week I also made a batch up Chilli Jam from a late harvest of winter chillies. The morning started with a 2hr…
A while ago I read a great article on something called ‘Dirty Steaks’. It refers to cooking meat directly on the coals of of a fire. It sounded like the best way to get that charcoal flavour and seal the meat in one easy step. And of course I had nothing better to do on a Monday than spend 2 hours lighting a fire, massaging meat and inventing a new kind of funky salt. First step was to create a mad…
During a conversation with a chef friend I came up with a zany idea for a new Pizza flavour, the ‘Barn Me’. Playing on recent church themed pizza names, the ‘Barn Me’ is based on the ubiquitous Vietnamese sandwich, the Bahn Mi. Gaining traction on our taste buds, the Bahn Mi can be found on most western, and southern suburban street corners in Adelaide and most probably in their respective corners of all our capitals. It’s a delicious blend of French…
With an upcoming 40th we thought it best to test a dessert pizza and whilst the oven was blazing lets make some others as well! An adventure with the girls to Mercato saw the purchasing of some tasty Barossa Fine Foods products and a housemade Propan Pancetta. A christmas gift of some Scamorza (smoked cow milk Mozzarella) from Harvey and David would well suit the chilli ingredients and fresh veggies from the garden would also make an appearance in this…
Another pizza testing night with heat supplied from Kebbell Farm’s fallen Blackwood tree. After enjoying a great night out at 400Gradi in Melbourne (review to follow), I was enthused to get back to the oven and toss some dough and try my version of their wonderful vegetarian special, Toscana Firenze. For my version of this pie, I used marinated kale and sliced beetroot. We also played with creating other flavours such as Meatlovers, Mexican with Chipotle and a Margherita complete with…
What a weekend! Cooking the 2nd pig of the year in the furnace of destiny was a long day with delicious results. Starting at 7:30am, the day began with a tidy-up, fire setting, chopping firewood and stocking the esky. Stage 2 involved making a spice rub, mop sauce and preparing the chickens ready to stuff inside said pig. With the fire lit at 11am, it would take 2 hrs to cool down ready for the animal, with the oven keeping…
