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…
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…
After our trip to Mildura, we thought it time for David and myself to make our own sausages. With both of us owning the obligatory red enamel KitchenAids with mincing and sausage attachments, we were good to go. Mostly my fault, time had run out for us to make sausages to hang as the weather had warmed up considerably. So these were going to be fresh sausages. For BBQing, baking in the wood oven, crumbling into risotto, it wont matter…
