Delicious Wood Fire Pizza

Come in and enjoy some wood fired pizza with our 1.5hr workshop on the 19th March. The workshop starts at 9:00 and finishes at 11ish 🙂

This is a hands-on experience in which you will learn how your own pizza bases, and in whole 2 of your own wood fired pizzas.

A glass or 2 of Sub Rosa Nebbiolo from Mt Cole is our drink of the day, and is accompanied by some anti-pasto nibbles. Take home notes and a basic recipe will be handed out.

Limited spots available, book now for $35 p/head.

Don’t forget to push the Submit button below! 🙂

Delicious Wood Fire Pizza

Housemade Salami and Sausages

Does making homemade cured meat and sausages take your fancy? On the 30th July we are holding a workshop in which we will teach the basics of salami and sausage making.

Starts at 9:00
Finishes at 1:00

You will have hands-on experience in learning to cut, stuff, and flavour your sausages. Food safety issues in this process will be discussed on the day. 3 varieties of pork salami will be made; chilli, fennel, and plain. Alongside these we will be making some fresh pork sausages.

A glass of Sub Rosa Nebbiolo, coffee, and nibbles are provided. On the day, you will be able to take home approx. 2kg of fresh sausages and some basic notes and recipes. 12 weeks later you are invited back to collect approximately 2kg of the completed salami to take homes.

Please note that any salami not collected, will not be held waiting.

Limited spots available, $90 p/head.

Don’t forget to push the Submit button below! 🙂

Housemade Salami and Sausages

Housemade Spaceman IPA Beer

Come join us on the 5th of February for a 3hr workshop on beer making, from 9am – 12 pm.

On the day, we will be making a Spaceman IPA from grains and numerous different hops. We will discuss the importance of these grains, and how to make your own wort from them.

While a majority of this workshop is hands-on, part of this course is online, so you will have photos of the inoculation and fermentation of these grains that can’t be witnessed during processing. On the day, beer, coffee, and wood fired soft tacos will be provided.

This workshop is in 2 parts and those available are welcome back 2 weeks later to assist in the bottling process. There will be 6 take home bottles of beer, alongside notes, and 2 weeks’ notice will be provided when they are almost ready for pickup.

Please note that any beer not collected, will not be held waiting.

Limited spots available, book now at $55 p/head.

Don’t forget to push the Submit button below! 🙂

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Housemade Sourdough Bread

Ever wanted to know how we make our delicious sourdough bread? Come to our workshop on 8th January 2017 from 9am -12pm!

During our workshop we will discuss the process of bread making, as well as having some hands-on practical work in forming and baking the bread.

Coffee, snacks, and a glass of wine are provided and there will be some bread to take home at the end of the workshop. A take home pack of notes and the recipe will also be handed out.

Limited spots available, book now at $55 p/head.

Don’t forget to push the Submit button below 🙂


Smoking Mary

The Smoking Mary


Heirloom tomato sugo strained, Cucumber, chillies fresh, black pepper, Smoked Jalapeno powder, vodka as needed, ice then blend.

Cucumber slice to edge of glass, Smoked Oyster on swizzle stick, be cultured.


The only way to recover from a large day at Sparrows Cafe


Orange Vespa

I have always like Vespa’s they are cute and you would have to agree this  a very sexy one indeed.

Cant you see a Hollywood starlet jumping off at Beaufort’s, Sparrows Cafe ordering an espresso and enjoying the sun as all the beautiful people parade on by? Alas though he had a beard and big curly hair and was not as pretty as a Hollywood  starlet.

Vegetable Stock

First of all I think we need to have a chat about making a vegetable stock.

There are three different version of vegetable stock, dark, sweet or white. So for me the holy group of vegetables and herbs for a vegetable stock is Onion, Carrot, Celery, Mushroom, Parsley stalks and for added love, some bay leaves. There are points of view that include fennel, turnips, parsnips and star anise, but we will get back to that later.

Dark stock

This vegetable stock is for dark broths, tomato flavours, mushrooms and any soup that is a more of a dark in colour and with earthy robust flavours.

The items that will colour your stock are onion skins, dried mushrooms, fresh mushrooms particularly one with open dark gills, roasted or fried chopped onion, carrots and celery.  Each of these will add a flavour to the finished stock so try keep it balanced.

Onions and carrots add sweet higher notes to the stock. The celery is important as it will add a middle note to the flavour profile but go easy on the amount you use.  The mushroom will add the base note and if you use dried mushroom remember you will need less as a general rule they are stronger in flavour. The onion skins will add very little flavour but the more you add the darker the colour of the stock.

Now fennel, turnips, swedes do they have a place? The answer is yes, as they add a roundness and middle tones to the stock. I am still conservative when it comes to how much and when, what the hell  you can give it a go and see for yourself anyway.

Cut up the vegetables into piece of similar size and larger rather than smaller, say about 2cm x 2cm rough cubes. The amount of vegetables required is roughly 66% of the volume of the pot you are cooking the stock in. How do you do that? If you pot is 10lts use a container of similar size that has volume markings on it and place the vegetables into it as you cut them up so then you know you have the right amount of vegetables. What I mean is the cut vegetables would take up the same amount of space in the pot as 6.6lts of liquid. That doesn’t mean you need 6kg of vegetables though. Try it it, will make more sense as you do it.

Add a teaspoon of a vegetable oil to the pot your are cooking your stock in and heat to about 130c to 150c but not smoking.

Then add the vegetables and stir.

So what you are aiming for is the vegetables to brown but not to burn. So stir regularly but not constantly. Even a very small of burn vegetables will taint the flavour the stock, trust me on this.

If you are really intent on being precise I would say you are looking for a brown colour between Pantone PMS 1385 to not darker than PMS 1405 just as a guide 😉

Congratulations you have brown the vegetables to required level. Now add water!

So simply fill your pot so the water level is at least 3cms from the lip of the pot. Turn up the heat and stir from time to time you don’t want the vegetables to stick to the bottom and burn.

We need the stock to come to the boil. How do you tell if it is boiling? Well what we what is for the vegetables to be gently rolling up from the bottom of the pot, that is called a rolling boil 😉

Ok so it has been boiling for about 20ish minutes so it is now time to strain your stock into a container and discard the vegetables. What throw ay the vegetables! Yep taste one, a bit of carrot,bland is it not? All the flavour is in the stock.

Ok, put the stock back in the pot and on the stove, and bring it back to a gentle boil and let it reduce by a third.

Now you are done! We have a a very flavorsome vegetable stock to use in any way you wish.


Cold Morning drive to work

Cool? Nah mate wait until it gets really cold !!!

On the outskirts of Beaufort, wave to Mr Leno on right as we go by. Hey Leno!!!

YAY!!! the heather has finally kicked in

Frost hanging in the air, but nearly there.

News paper time

Pulling up, so don’t want to get out of the car

Its so cold even the Garbbo’s haven’t been past yet

Frost on the Parsley out the Back;)

Nah MMMMMate… its fricken COLD!!