Recently diagnosed as lactose intolerant to cows milk; Ande Orbach decided to make her own natural organic yogurt free of any chemicals or additives. A visit to a goat’s milk dairy on the Mornington Peninsular www.mainridgedairy.com.au resulted in eating some fantastic artisan cheeses (see images) and returning home with 2 liters of fresh goats milk. INGREDIENTS: 900 ml fresh goats milk 100 ml of store bought plain yogurt (This acts as the starter agent) YOU WILL NEED: A food thermometer An “Easiyo thermos” and insert baffle plus container. www.easiyo.com Or a 100ml screw top jar and a container in which it can be immersed . METHOD : Using a heavy based saucepan bring the milk to a temperature of...
Its the time of year again where Ande and Josef head off looking for their winter treasure, the truffle! Look out for the forthcoming truffle event in Collingwood that will excite your taste pallet with booth wine and truffles for the tasting! Oak Hill Truffle Hunting Nestled in the historic goldfield town of Gordon just 1 hour out of Melbourne CBD, lies “Oak Hill Truffles”. We got a chance to visit a beautiful patch of farm land and home of Truffle farm owners Merylee and Ian. The central highlands region are ideally suited for the production of winter truffles from mid-June to the end of August with warm summers, cold winters and plenty of frosts! We were welcomed into...
Enjoy a heart warming dinner from scratch with your family and friends – If you love mushrooms and Italian dinning try Josef's home-made recipe, bring the house together with this delicious meal! INGREDIENTS 4 (750g) desiree potatoes, unpeeled1 1/3 cups (200g) Gluten free plain flour, plus a little extra1 ¼ pound of Pine mushrooms2 tablespoons olive oil2 tablespoons unsalted butter4 cloves garlic, peeled and sliced½ teaspoon kosher salt, plus more to taste½ teaspoon freshly ground black pepper¼ cup white wine Grated Parmesan for and chive garnish for serving METHOD 1.First, Place potatoes in a saucepan. Cover with cold water and bring to the boil over high heat. Cook for 20-25 minutes or until just tender when tested with a skewer. Drain well. Set aside until just cool enough to handle. While...
What a huge foodies weekend: making salami on Saturday & Truffle hunting on Sunday! Both first time experiences for Josef & Ande. DAY 1 – SALAMI MAKING: The weekend started at Joe & Silvana’s East Brunswick house to learn how the Italians make Salami & fresh sausages. With 40 kgs of quality shoulder pork, female pig of course, we started mincing and preparing four kinds of Salami. The spicy red chilli and roasted paprika paste and the mild fennel seed with white wine & cracked pepper were my two favourites. It was a great team effort with Joe, Linas, Tommy & Paul mincing, filling the various flavoured salamis. Silvanna and the all girl power team weighed and tagged each...
