Sugo,Sugo and It rained finally!!

You know Kate, she is awesome!

Kate apart from her many talents grows some, a lot actually, tomatoes.

Some we have been do mixed single and mixed varietals of single estate sugo. Black Russians, the big red and the little Red blends. We have also had a crack a t Heather Grandfathers Relish recipe circa 1942. I has come out pretty well šŸ™‚




Whadaya want? Service?


Bacon Cheese Egg sandwich

Whadaya want?

Here at Sparrows cafe in Beaufort we are all about service.

There is service and then there is service.

It is not always easy to match what people expect as far as service goes. Too nice, sometimes, too aloof other times and hell I thought I treated everyone the same?

Maybe that is the problem, maybe the key to good service is to be manipulative “Match needs with customers!” Maybe insincerity is what it all about. “Darling you are fabulous!”

Maybe we, all ofĀ  us are customers, are a little out of kilter with our expectations. Acknowledgement, polite respect and listening, from both serving staff & customer, is all that is really needed. Should not be hard but I suppose it involves people and peoples is hard.

My coffee is getting cold, next time.


(Respect and love to Mr James and the Lovely Consort for the photo)


Oven Progress report :)

It seems such a long way away until the middle of February when we can have this wood fire oven fired up for the first time. It is one of two we have planned for the building, it will be awesome when wood fired pizza, roasts and bread will be available in Beaufort.

While this is only one ofĀ  a few Wood fired ovens in Beaufort, this is certainly on the only one in a commercial kitchen, well almost we are still building that around the oven šŸ™‚




Who is a bully then?


Lee the brickie has dropped by a couple times to give Robbie a hand with stuff.

Each time lee comes by this Cockatoo shows up and has ago at everybody. Stealing food and generally being a bully.

Lee leaves the cocky leaves, A bit odd

Cupcakes & Steam engines

It has been a huge weekend with 100th Steam Rally up at Lake Goldsmith.Ā  Buy your coffee at Sparrows Cafe, turn left at the lights and Lake Goldsmith is about 10kms outside of Beaufort.

Beards, braces, denimĀ  overalls and ruddy faces. All sorts of engines that wizz, whir and parp! IĀ  have little idea what they mostly do, the people not the engines but at least they are off the streets.


The whirly gigs on the back of trailers going by were something to behold. Ancient cars by the rally load, gypsy caravan makers, tractor fiends, oh the humanity of it all!

Where are the pictures you ask? Well we were so flat out at Sparrows making coffees, sandwichs, cakes and muffins we didn’t get to go šŸ™

That is somthing we will be fixing for the Steam Rally in May 2013.

Anyway here is some cup cakes to keep you amused šŸ™‚

The Great Beaufort Pumpkin Show … come one, come all!

The Great Beaufort Pumpkin Show … come one come all! Roll up…. roll up come and see the The Great Beaufort Pumpkin Show loveys!!!

While they last, we are giving away free Atlantic giant pumpkin seedlings.

There are 40 or so being handed out to the kids at Beaufort primary school


Come in and ask for a seedling at Sparrows Cafe so you too Grow you own Giant pumpkin!

Super Camp story Hunters

SuperCampĀ® is on this week up at Cave Hill Creek and part of the program was to collect stories James, Tini, Catlin, Leonie dropped in to do just that.

We where a bit flat out making coffees as they arrived and so we introduced them to a few of the locals to have a chat. I am sure they collect a a story or too indeed.

The whole focus of the SuperCampĀ® program is to give young people the skills, tools and strategies that enable them to get the best out of life and importantly, to deal effectively with lifeā€™s challenges.Ā  SuperCampĀ® , provides the camp experience that kids and parents love!

Nangga or “How I got on with the Meringue”

Nangga or as everybody else calls it, Meringue.

Nangga was what I called Meringue as a small child and considering I was not that fond of it, I have no recollection how or why it got that name.

Anyway I may need to come up with a desert item that is sugary, chocolate and a bit off beat. So after having a chat with Heather we hit on this reinvention of a flour less chocolate cake that I once tried at Mario’s in Brunswick st twenty years ago.

So after a quick visit to Liliana’s bookshelfĀ  find a recipe that would work, thanks to the awesome Stephenie Alexander, we hacked together a recipe.

You can easily see why my teachers at school hated marking my home work.

So the walnuts, cashews, raisins and Willies cacao were all folded through the meringue and and cooked in a low oven for an hour and a quarter and then left over night to cool.

It has come up well and the flavours are awesome, I think this maybe a Friday night cook for Saturday morning treat what do you think?