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…
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…
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…
Through my pizza testing Ive been using the famous Caputo 00 Flour. This has worked very well, bloody great really. But in my striving to make a purely Locavore style pizza Ive had to make some changes. Luckily Adelaide has one of the best mills in the country and with Laucke’s recent major upgrades they now do a quality 00 flour. After several slow starts trying to replicate a Neopolitan style base from Laucke flour, I feel that I now have cracked…
