Do you Mix the Old & New?
Here's some great YouTube footage of an 84 year old Italian making his vino, old-school style. He is obviously passionate about making his homemade wine using traditional Italian methods, and hopefully with great results! Equipment and processes have come a long way since these traditional methods, but some will always want to stick with tradition which is wonderful too!
Homemade wine though, is a perfect example of a technique that can mix the old with the new for brilliant results. Italianicious Magazine have written about us this in their March/April edition, interviewing our very own Frank Bovezza who talks about the advantages of mixing old and new techniques for making homemade wine. It's titled "Mixing the Old & New". It's a great read and includes a step by step process to making homemade wine.
Plans for the 2013 Darebin Homemade Food and Wine Festival are underway. Our team will be involved in several of the workshops including how to make homemade salami, beer and wine. Dates for these events and more will be released soon. If you are planning to enter your award-winning Passata, homemade wine or beer, entry forms will be available in April. It will be a wonderful celebration of sustainable and traditional food. Their will be food, beer and wine tastings, seminars, workshops, music and other entertainment. The festival commences on the 13th May and runs through until the main event on Saturday 18th May, 2013.
If you are planning on making your own homemade wine this year and your equipment resembles the nonno's from our YouTube clip, you can speed up the process with complete ease and efficiency by hiring our Electric Crusher-Destemmer for the day. To check availability, please call either our Reservoir Store on 9460 2777 or Clayton Store on 9574 8222.
Don't forget that we are offering extended trading hours during March and April, as well as FREE WINE TESTING! So there's no excuses not to bring your sample of grape juice in on the same day as crushing, or as closely after as possible!! Our stores are open 9am til 5pm Monday to Friday, 9am til 3pm on Saturdays and 10am til 2.00pm on Sundays. We will, however be closed on Good Friday, Easter Sunday and Easter Monday.
With Autumn now here, and a chill in the air in the mornings, it can only mean one thing! The "Salami Season" is coming!!! The Melbourne Salami Board are busy finalising the details of this years Melbourne Salami Festa, with what promises to be a massive event. We will keep you up to date with all the news of the event, including how to enter your award-winning salami. You can also subscribe directly to their Newsletterfor the most up to date information. Our Home Make It team will also be working with the Melbourne Salami Board to facilitate a number of Salami Sessions. These will be special one day, hands-on workshops on a farm in Western Victoria to equip you with all the knowledge and skills that you will need to make your own homemade salami and cured meats. These workshops are guaranteed to be very popular, so don't miss out! Stay tuned for more details.
If you are local to Reservoir or surrounding suburbs, don't forget that the Reservoir Village, VIP Membership Program is still on. Heaps of the retailers have signed up and are offering massive discounts and great specials. Membership for the VIP Card is free! All you have to do is to sign up with any of the participating retailers, and start saving! Join the VIP Program before the 28th March, 2013 to go into the running to winEaster prizes, including shopping vouchers and Easter Hampers. Participating retailers include Patons Place Jewellers and Oggi for Men
We will be releasing new dates for our Food and Beverage Workshops shortly. They have been put on hold until after "vintage". Our apologies for any inconvenience.
Don't forget we also have an online store for your added convenience.
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I look forward to sharing more news from the team at Home Make It.
Have a great weekend!