It's that time of year when garages become food factories...

Written by Lisa Baggio — July 8, 2015

“I KNOW HOW TO MAKE SAUSAGE, AND NOW THAT I'VE SEEN HOW LAWS ARE MADE, I'LL STICK WITH SAUSAGE.”  - TOM COLICCHIO
 

There is nothing more satisfying than being part of a salami and sausage making weekend. To be part of the process of making the finished product after de-boning, mincing, mixing, filling, tying and hanging. One of the benefits of making homemade sausages or salami is that you know exactly what goes in them. You control the fat content, salt and all the herbs and spices. You also know that there are no artificial preservatives or additives.

With the salami season is full swing, it reminded me of a YouTube video that was made by one of our customers, the Pomponio family at 13 Acres, and their salami making day tradition last year. I hope you enjoy it as much as I did. Get inspired!   

The Pomponio family have been busy again this year preserving their family salami day tradition. You can read Brenda's account of the day in her recent blog titled, "A Salami Day Success".  It really is a beautiful account of the significance it holds for the family, their process and not to mention, some stunning photography! 

 

~ Sharing photos from your own salami day ~ 

It's so lovely when our customers email us with photos from their own salami day to post on our social media, or just to share with the team. We would love to see your special photos of your own traditional salami day and hear about your process. If there is one thing we know, there's not likely to be too many salami day traditions that share the same process. It really is fascinating to learn all the different methods of making and curing salami, along with all the different recipes. Please feel free to email our team with stories and photos of your own day or post to our Facebook Page or Twitter feed. 

Posted on Home Make It's Timeline by Murray Lincoln - "Just a few of our home made salami's. Much more to come!! Bring it on!!"

~ Cade's Home Brew News ~ 

Hi Brewers,

We have been very busy in store with some fresh ingredients gracing our shelves!

First up we got a nice new dedicated hops/yeast fridge at our Reservoir store. Just in time for some new hop arrivals & a fresh White Labs yeast order. We have just had a fresh batch of Galaxy, Chinook, Equinox & Mosaic hops arrive at our stores, so come on in and grab some for your next recipe.

We also have had a fresh batch of White Labs yeasts arrive late last week, they will be on our shelves this week. Get them while they’re fresh!



Our grains are looking impressive at the moment, with an ever growing range on offer. Don’t forget we offer full 25kg sacks of base grains now too in-store for very reasonable prices :) The “Intro to All Grain“ brewing demos that were to happen in July have now been moved to August - Saturday 15th at Reservoir & Saturday 22nd at Clayton. Both are 4-6pm. So if you are a home brewer looking to move to grain brewing, or know anyone who is, check this demo out. We’ll run through the basics & do a hands on brew on the day.
Happy Brewing! 

~ Food & Beverage Courses ~ 

Sausage Making Courses

We have now released new dates for our Sausage Making Courses at both our Reservoir and Clayton stores. James Mele will teach you everything you need to know to make fresh, tasty, healthy sausages all year round. Book ONLINE

 

 

Cade will be launching his very own Introduction to All Grain Home Brewing Course in August at both the Reservoir and Clayton stores. Learn all about equipment needed, grains, hops, yeast, how to mill, mash and all maturation/fermentation and bottling techniques to make your favorite styles of grain beers. Book ONLINE.  

~ Cultural Cooking Demonstration with Societa` Isole Eolie ~ 

You have less than one week to book your ticket for the annual Cultural Cooking Demonstration with Guilia Biviano and the Societa` Isole Eolie. Home Make It will be presenting a salami making demonstration and Frank can't wait to share his salami making tips with you all. You'll also see Letizia Terlato from "A taste of Sicily" sharing a cheese making demonstration, including ricotta. Giulia will be delighting all with traditional foods and sweets from Aeolian Islands, Italy.

Bookings are essential so contact Giulia Biviano on Mob: 0400 128 250 to reserve your place. $25.00 per per entry. Children $10 or free under 12 years. Pay at the door. Price includes recipes from all the demonstrations. 

~ Rose Creek Estate - Open Garden on 30th August, 2015 ~ 

Don't forget to call into Rose Creek Estate Open Garden on the last Sunday in August, 2015. We'll be there too with a pop up store. This place truly has to be seen to be believed, so don't miss out! Can you even begin to imagine a winery and olive grove in the middle of the suburbs, and in a suburban street? It's been described as "Tuscany in East Keilor". There will be fine food, home-made pizza, music and dancing. Join Tony and Lina Siciliano for a tour of the extensive gardens and vineyard along with a trek along the olive groves. Shop and eat until your hearts content! 

Address:   2 Craig Street, East Keilor

Date:         Sunday, 30th August, 2015

Time:        11.00am until 5.00pm

Cost:        Entry: $5.00 per person. All proceeds from Rose Creek Open Garden are being donated to the Stephanie Alexander Kitchen Garden Foundation, supporting pleasurable food education.  

Click on our sale banner above for this week's specials. Included in this week's specials are 30% off selected salumi casings and netting and 40% off Elegen Vacuum Sealing Machings.  

~ Facebook & Twitter ~

You can keep up to date with all the daily news from the team, recipes and events by following us on Twitter or Facebook.

To kick off the weekend, here's another Youtube video of Melbourne's coolest nonna, Nonna Paola making her homemade lasagna sheets and tagliatelle pasta with an Imperia Pasta Machine. We should seriously be talking to Nonna Paola about becoming the official mascot for Home Make It! Love her :) 

Have a great weekend! Bring on another weekend of salami making :) 

 

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