Another question I’m always asked, “Where do I go for tracking down the latest and greatest in the world of craft?”
Originally I was hoping to have released my top 5 suburban treasures but unfortunately due to ill health, timing and procrastinating like a third year uni student it will have to wait another week or two. Some of these are independently owned while others are owned by major chains but have very passionate staff that have pushed upper management to have a level of freedom and seek market differentiation through quality over price. Continue reading
Something a little bit different this time, while cooked on the BBQ this is more of a play on the traditional Sunday roast. Don’t get me wrong one of my all time favourites is a quality leg of lamb stuffed with hunks of garlic and rosemary then dusted with salt and pepper, but every now and then you need a change, something different. The highlight of this dish is a sticky pomegranate molasses, once you know how to make this you will find a number of uses for it. It’s great for a drizzle over salads, works well with chicken or spill it over some feta to serve on crisp flat bread. Depending what you are going to use it for you may want to use just the molasses or you may want to add the other spices, see below. You can cook the lamb either on the BBQ with indirect heat or in the oven. Continue reading
Yep the fat man in a red suit is just around the corner so it’s time for another Christmas recipe, although truth be told I use this recipe all year round. This is the perfect way to feed a crowd and hams are available all year.
Usually here in Australia they come split into two being the leg and the round or you can get the whole leg. If I’m doing a half I will get the round end as it has way more meat on it and you’re not paying for bone. If you’re going for presentation you might want to go for the leg end or the whole leg depending on how many you’re going to feed. Often you can find a small whole leg around the 6 to 7kg mark and these look great, just make sure you can fit it into your BBQ or oven. The other thing to check when you’re buying the ham is to make sure its cooked, most hams you buy in Australia are already cooked and all you doing is heating and adding a glaze, however you can get raw hams that need to be cooked the whole way through so just be sure to check. Continue reading
I recently travelled back to New Zealand for a family get together and managed wrangle a night in Wellington.
For those that are into craft beer in Australia you have certainly herd of New Zealand craft and Wellington is by far the craft beer capital of New Zealand. Garage Project, Panhead, Parrot Dog and Tuatara are all local producers but more than that, the amount of amazing venues dedicated to the craft has exploded in recent times. Continue reading
I’m sitting here trying to decide just exactly what I want this to be and the truth is, I really don’t know. So maybe the next question is why do I want to do this? hmmm. Continue reading