Category Archives: Basics

Wholeseed Mustard

This recipe comes from the Gourmet Farmer deli book. Once opened, it will keep in the refrigerator for up to six months. Be warned it is a bit more potent than what you buy in the supermarket so go easy … Continue reading

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Confit Garlic

We use this garlic at work for all sorts of things and I just had to make some to have at home. We used it in the DB’s famous garlic mash the other day and it was just divine. Store … Continue reading

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Tempura Batter and Tartare Sauce

We were having tempura prawns and flathead for dinner and that all seemed a little too easy. So of course I had to do something else and that ended up being the tartare. I am sure there are more traditional tartare sauce … Continue reading

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Sourdough bread

I made a Sourdough starter following the instructions from the Sourdough Baker. The flour I used was a light spelt from Callington Mill at Outlands. The recipe for the bread was compliments of Chef Vinnie from Henry’s Restaurant. Thanks Chef, it worked … Continue reading

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Pasta – Homemade

I made two types of homemade pasts this week using two slightly different recipes. First up was a basic pasta that I made into fettuccine and then an egg yolk pasta for the rag pasta that went with the duck ragu. BASIC … Continue reading

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