On a recent firewood collecting weekend, the old man came along to get a load of redgum to last to the end of winter. In exchange for my help he slung me a brand new smoker that he picked up at a lawn sale. Perfect for smaller projects (than the time to fire up the wood oven), I figured it would be ideal for making a Scamorza – smoked mozzarella. As it seems to happen in my life of late…
Ive always wanted to try a breakfast pizza, ever since our work show in Melbourne last year – where I sampled the delights at World Bar. As Tory’s family were popping over for breakfast I thought it the perfect time to sling some breaky pies into the furnace. Starting with my tweaked Neapolitan base recipe and an 18 hour fridge ferment we were good to go. Breaky Pizza Recipe 1 ball of Chuck’s Locavore Dough 1 can of chopped tomatoes…
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…
