~ Melbourne Salami Festa ~
It's that time of year again when Melbourne's "Salami Army" come together on Sunday 26th October, 2014 to celebrate their beloved homemade salami at the Melbourne Salami Festa. With over 70 salami entries eager to take out the prized Judge's Choice Award for Melbourne's "Best Salami", the competition results will be highly anticipated.
The team at Home Make It are very excited to be a Major Partner this year again of the Melbourne Salami Festa and we're delighted to be facilitating The Salami Making Class at 12.15pm in the demonstration theatre. Follow the link for the Official Salami Festa Program . There will be salami tastings, food, beverages, entertainment, demonstrations, salumi market, an awards ceremony and much more.
The Festa commences at 10.00am and concludes at 6.00pm at the Northcote Town Hall. Make sure you arrive early to get your tickets at the door!
~ Hot Off The Press! ~
We will also have our usual pop-up store at the Festa and we're super excited to be officially launching our very own range of Homemade Sausage & Salami Kits including several Homemade Sausage Recipe Kits and Homemade Salami Recipe Kits. More information on our new kits to be released soon.
The Melbourne Salami Festa recently interviewed our very own Frank Bovezza about Home Make It and the DIY Foodie Revolution, detailing an insight into the philosophy behind Home Make It and it's origins, the products and Home Make It's tips on making the perfect homemade salami.
~ Homemade "Hot Italian" Sausage Recipe ~
The salami season may be over for another year, but that doesn't mean you can't enjoy the craft of making fresh sausages at home to enjoy with family and friends. Here's a simple recipe to try at home.
- 2.2kg pork
- 125ml cold red wine
- 1/2-cup chopped fresh parsley
- 40g salt
- 4 to 5 garlic cloves, minced
- 16g ground pepper
- 12g cayenne
- 50g fennel seed
- 2-tsp crushed chilli peppers
- 40g paprika
- Trim the fat from the outside of meat (leaving some fat to your preference).
- Mince the meat semi coarsely with an electric or manual meat mincer.
- After mincing, add all the seasonings to the meat and blend by hand. Be sure to mix thoroughly to ensure that all the ingredients are spread evenly throughout the meat.
- Ensure to have sausage casings ready for filling.
- Fill the sausage filler with the meat mix. And start to fill your fresh casings.
- Twist and tie using the string.
- If making in bulk, the best way to store your sausages is vacuumed packed and kept in the freezer.
~ Upcoming Courses ~
Check out the links below for more details of our upcoming courses.
We will be releasing details of more courses shortly. Our courses are held at two convenient locations: Reservoir and Clayton.
~ Melbourne Cup Long Weekend Closure ~
Please be advised that our Reservoir and Clayton stores will be closed on Monday 3rd November, 2014 and Tuesday 4th November for the Melbourne Cup long weekend, and will re-open as per normal hours on Wednesday 6th November.
~ Shop Online ~
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~ Social Media ~
Keep up to date with all the news from the team at Home Make It by following us on Facebook and Twitter.
All the best to all our customers who have entered their homemade salami into this year's Melbourne Salami Festa.
Have a great the week!
There's a chill in the air, the grass is growing and the leaves have started to fall. To most, that can only mean one thing...that winter is coming. But to us, it means something else... It means the "Salami Season" is coming!!! We can't wait!
Last year was proof that Melbourne's "Salami Army" is growing, so we're ready for it this year. More courses and more choices. Whether it's a full day workshop you are looking for at the stunning and historic Farm Vigano, or a free salami making demonstraton at the Darebin Homemade Food and Wine Festival; or join in on a hands-on workshop in Salami and Cured Meats in the evening at one of our Home Make It stores.
~ Course Dates ~
Saturday 17th May, 2014 at 2.30pm Darebin Homemade Food and Wine Festival "Salami Secrets". Come and learn the craft of breaking down a pig by the meat experts from The Meat Room, followed by a salami making demonstration with Steve from Home Make It. Cost: Free
A more comprehensive event will be held on Saturday 24th May, 2014, 8.30am until 4.00pm. Join us at the historic Farm Vigano for an all day extensive workshop in Salami 101 ~ Homemade Salami Making Workshop Series - facilitated by The Meat Room, Farm Vigano and Home Make It. Cost: $240.00 per person, including a fabulous lunch on the day!
19th June, 2014 and 11th July, 2014 (Reservoir Store) and 12th June, 2014 and 4th July, 2014 (Clayton Store), join us at our stores for a hands on evening workshop in Salami and Cured Meats. 6pm until 9.00pm. Cost $90.00 per person.
~ Other Courses ~
We have also just released our Autumn and Winter Food & Beverage Courses
Cider Making Workshop. Learn how to make fresh, crisp homemade cider at our hands on workshop on 22nd May, 2014 at our Reservoir Store and 24th May, 2014 at our Clayton Store.
Camembert Cheese Making Course. Learn how to make Camembert at home with this easy workshop! 7th August, 2014 at our Reservoir Store and 9th August, 2014 at our Clayton Store.
Mozzarella Cheese Making Course Learn how to make Mozzarella at home with this hands on workshop. 16th August, 2014 at our Reservoir Store and 23rd August, 2014 at our Clayton Store.
Beer Fest Course. Learn how to make great homemade beer and impress your family and friends! 11th September, 2014 at our Reservoir Store and 13th September, 2014 at our Clayton Store.
Pizza Making Course Learn how to make easy, quick and delicious pizza for the family with our hands on workshop. Held at our Reservoir Store on the 4th September, 2014 and our Clayton Store on the 6th September, 2014.
~ Darebin Homemade Food and Wine Festival ~
We are very proud to be sponsoring the Darebin Homemade Food and Wine Festival again this year. The festival is a wonderful community celebration of food traditions and sustainable food practices. You can view the full program guide here. The celebration commences on Monday 12th May, 2014 and draws to an end on Saturday 17th May, 2014 with the announcement of the winners for the best homemade wine, beer, passata, olives and ajvar. Entry Forms are now available online, so if you think you've made the "best", be sure to enter in your category of choice.
You will also need to register to attend the many workshops and demonstrations that will be showcased around Reservoir and Preston during the festival.
We are looking forward to facilitating the following events during the festival: -
We hope to catch up with you again at one of our events and courses over the next few weeks and months. Until then, enjoy the weekend :)
Here's an awesome You Tube clip that celebrates another family tradition that's at the core of Home Make It's vision - for family and friends to create their own homemade food and beverages. This week we are taking a look at Apple Cider. Autumn is the best time to make Apple Cider. There is always an abundance of apples around at this time of year.
Do your apple trees have an abundance of apples this Autumn and you don't know what to do with them all? You've eaten them, preserved them, baked them and cooked with them. Now what? Don't leave them to rot. You can make Apple Cider with them!
Or, like me, you don't grow apple trees, you just love drinking the stuff! It seems, that we're not alone. There has been a massive boom in the Cider Industry, with the humble apple getting a new lease on life. The popularity of Apple Cider continuing to grow nationwide. In fact, cider is reportedly surpassing all other alcoholic brands in Australia with soaring sales growth being recorded.
Making Apple Cider is fun, easy and really rewarding. For the family we watched in the You Tube clip
, this is an annual tradition of theirs. They were using the Cider Press that had been refurbished by one of their late fathers. You can see from the clip that it's something the whole family can join in on and they were proud of this tradition.
The beauty of making Apple Cider, is that you don't even have to use fresh apples to make it! You can buy store bought apple juice and ferment it yourself. Here's a great article titled "Making Apple Cider in 5 Easy Steps"
, by County Farm Lifestyles which covers both fresh apples and store bought apple juice. It gives step by step instructions for both processes and is easy to follow.
We have all the equipment that you will need, or if you're only making it on a small scale, you can find everything you need to use in your own kitchens. Our team at Home Make It are always happy to give advice and recipes, so please call into the stores or call us for any queries. We have comprehensive step by step instructions for making Apple Cider with fresh apples available to you. You can also make Cider with other fruits, including the increasingly popular Pear Cider and Strawberry Cider. Same process, different flavour :)
APPLE CIDER “Home Make It” Style! (We're cheating here...just a little)
- Black Rock Cider
- 2Lt Apple &/or Pear Juice from the supermarket (up to 4lts can be used for a softer flavour)
- 500gm of sugar or dextrose
Soften base by standing tin in approx 2Lt of boiling water in a saucepan or in a kitchen sink.
Pour into a stainless steel cooking pot, whisk in the juice and dextrose.
When completely mixed, pour into the fermenter.
Top up to 18Lt total (no more otherwise it will be too thin).
Wait for temperature to drop to 20-22 degrees.
Prepare the yeast.
Add the nutrient, yeast and airlock.
Because it’s a Champagne yeast it will ferment out in 5-6 days.
Temperatures need to be at or below 22 degrees (18-22 degrees at best).
When bottling treat as normal beer.
These ciders are quiet dry in flavour.
They can be sweetened by adding saccharin tablets just before bottling; 5-6 tablets depending on the acquired sweetness.
Like beer leave for 6-8 weeks to mature in bottling.
It's as simple as that! Enjoy!
Up Coming Events and Festivals not to be missed!
We are sponsoring the Darebin Homemade Food and Wine Festival again this year. The festival runs from the 13th May to the 18th May, with the main event being held from 1.00pm until 4.oopm on the 18th May. Registration Forms are now available at our Reservoir Store if you are planning on entering your award winning homemade Wine, Beer or Passata, or simply follow the link to download the Registration Form. Registrations close on the 9th May, 2013, so don't miss out. There are some great prizes to be won including Gift Hampers and Vouchers. During the Festival we will be facilitating some free workshops starting with ‘Introduction to Homemade Wine Making’ on Tuesday 14th May at 6.30pm at the Intercultural Centre, Community Kitchen then 'Homemade Pasta and Beer Brewing Demonstrations' on Friday 17th May at 6.00pm at the Reservoir Civic Centre and finally at the main event ‘Salami Making Demonstration' on Saturday 18th May at 2.30pm at Preston Shire Hall, Kitchen. We'll keep you posted with more details. Our trading hours for have been extended until the end of the April, which coincides with the end of the wine season or "vintage". Our Reservoir and Clayton stores will be open from 9am until 5.00pm Monday to Friday, 9am until 3.00pm onSaturdays, and 10am until 2.00pm on Sundays. Don't forget, if you are making wine or cider, our stores offer complimentary testing, which includes Sugar, PH or "Mouth Feel". We encourage testing at all stages of the wine making process, so please bring in samples for testing. Earlier the better! We also have Electric-Crusher Destemmers and Manual Ratchet Presses for hire. Call our Reservoir Store on 9460 2777 or Clayton Store on 9574 8222 to book. Dates and details for our Food and Beverage Workshops will be released this month, and will include some dates for Cider Making, and the very popular Beer and Sausage Making Workshops. You can also follow us on Facebook and Twitter for daily updates, events, promotions, Workshops and articles of interest. Have a great weekend!