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…
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…
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…
