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…
The first night of many to come I’m sure. Tonight saw the inaugural Testing Tasty Tuesday, featuring 2 x dough types and many flavoured toppings. Dough 1: A traditional Vera Neapolitan Dough, made to the exacting standards of the AVPN Ingredients: 1000gr Molino Caputo Tipo 00 flour 650gr water (65% hydration) 20gr salt 6gr active dry yeast (6gr dry yeast with 3gr of Criscito Starter) Notes: 10 mins of kneading in Kitchenaid 4hr initial rise Dough punched, balled and placed in fridge for 3 day fermentation 1hr…
The long awaited Echunga camp-out had finally came around. After a previous Yabbie expedition to Alex’s dad’s 1000 acre property in February we thought we’d try our hand at Yabbie hunting once more. This time around the kids from Zynke Design, Hegs Pegs and Productive Garden Co joined us. It was a stunningly beautiful spring day. Sunny, green fields, cows, sheeps and plenty of dams to choose from. Our hopes were high, the dams were full and we prayed to the Cherax…
On a cool Summer’s day i headed to my friends dad’s cattle farm on a mission to catch Yabbies. We met earlier to sort nets, ice and beer for our day’s mission and arrived at the farmgate ready to catch our tasty quarry. With the nets set in 3 of the dams we waited and enjoyed a cold beer and went exploring with camera in hand. A few beers later and some pics of the farm surrounds, shearing shed and…
