Preserving Springtime

Written by Lisa Baggio — October 8, 2015

"To eat is a necessity, but to eat intelligently is an art." 

- Francois De La Rochefoucauld  

 

~ Preserving ideas ~

Springtime evokes the desire to preserve the sweet fruit and vegetables that have been in abundance such as strawberries, pineapple, melons, mandarins, rhubarb, blood oranges, beetroot, spinach and artichokes. Preserving our favourite foods means we can keep enjoying the goodness of these fruits and vegetables long after the harvest is over. Traditional preserving methods include canning and dehydrating. But the quickest and simplest way to preserve fruits and vegetables is freezing.  

I found this wonderful blog by The Kitchn, that features simple tips for preserving. One is as simple as freezing fresh herbs in olive oil. How good do these look! TIPS FROM THE KITCHN

 

If you're feeling inspired, check out The Kitchn's blog 10 Ways to Preserve Summer Fruits & Vegetables without Canning. There's some great tips on making pesto, fruit vinegar, freezing Summer fruits and roasting tomato sauce and garlic.

If you do want to try your hand at dehydrating your favourite fruits and vegetables, take a look at our range of dehydrators online and in store. The range includes the EZIDRI Classic Everyday, EZIDRI Snackmaker and the EZIDRI Ultra FD1000.

                    

Vacuum sealers are also a great way to extend the lifespan of your preserved fruit and vegetables, especially when using the freezing or dehydrating method. Vacuum sealers preserve food 3-5 times longer than food stored in plastic bags or containers. Preserved fruit and vegetables once vacuum sealed and frozen will last for 2 to 3 years. Vacuum sealing your preserved foods also eliminates the unpleasant taste of 'freezer burn'. 

For the highest quality domestic Vacuum Sealing Machine, take a look at our Italian Made SICO Vacuum Sealing Machines. We have a large range that caters for every purpose and budget.  

  

 

~ Australian Cider Festival 2015 ~

Don't miss out on all the festivities at this year's Australian Cider Festival. It's all happening this Saturday 10th October from 12noon - 8pm at the beautiful Ormond Hall, The Village Melbourne. There will be numerous styles of ciders to sample, tasty cider and food pairings to relish, cider master classes to participate in, all whilst enjoying the live entertainment and more.

Visit our display stand at the festival this Saturday at 2pm as Home Make It teams up with cider judge and author Claude Jolicoeur during his tour in Australia. Come by to meet Claude and grab yourself a signed copy of his latest book The New Cider Makers Handbook, which is an invaluable and comprehensive resource for home cider makers.

 

To help celebrate the Cider Festival, we are squeezing in one more Cider Making Course for 2015 at our Clayton Store on Wednesday 18th November, 6-7.30pm. If you are keen on cider; then book in your spot online now to learn first hand about setting up your own backyard cider making equipment and be on your way to producing fresh homemade cider in time for Summer! More Cider Making Course dates for 2016 to be released soon.

 

~ Home Make It presents the Melbourne Salami Festa ~

Not long now until the Melbourne Salami Festa! Block out the entire weekend in your diary! Friday 16th October to Sunday 18th October, 2015. Check out the full program guide. It's going to be massive. And if you have entered your prized homemade salami into the competition, we wish you all the best! See you at the Festa :) 

 

~ Beer & Bangers Classes ~

Learn to make home brew and sausages from the experts! Join Steve Lamberto and Cade Butler from Home Make It with James Mele from The Meat Room and enjoy a fulfilled day making home brew and fresh sausages at these brilliant Brew & Bangers classes. These are full day classes and you will get to take home the freshly made home brew and sausages. There will be pizza from the wood fired oven for lunch, morning tea provided, unlimited tea/coffee and home brew tastings are included as well. All equipment and ingredients will be supplied.

Bookings are still available for the following class;

Duration: 9:00am to 4:00pm 
Location: 26 O'Gradys Rd, Kilmore East
Cost: $240.00 per person

Bookings and payment can be made by phoning Kathy on 0419 242 815 or emailing info@themeatroom.com.au to reserve your spot today!

 

~ Cade's Home Brew News ~ 

Hi Brewers, 

This weather is making me thirsty! Fortunately, the same weather is also perfect for brewing and fermenting. So in honor of this we are taking 10% off our entire Grain range, Online and in-store

To follow on with your brew we have a great range of WyeastWhite Labs, Brew Cellar yeasts  and approximately 20 hop varieties all in our fridges, waiting for your recipe. 

Some nice fittings recently landed to help you along on your brew days. We have just got in some malt mills, high temperature pumps, high temperature silicon hose and matching 13mm barb fittings to connect all your brewing equipment. 

Happy Brewing  :) 

 

~ Food & Beverage Courses ~ 

Preserving Vegetable Courses - Pickled & Marinated Eggplants

We are thrilled to be releasing details and dates for the newest of our in store workshops! Join us for a hands-on workshop in Pickled & Marinated Eggplants with Dario from L'Arrosticino Stick on Grill at our Clayton store on 9th November, 2015 and Reservoir store on 10th November, 2015. Book ONLINE to secure your place.  

Sausage Making Courses

We have now released new dates for our Sausage Making Courses at both our Reservoir on 21st October, 2015 and Clayton store on the 28th October, 2015. James Mele will teach you everything you need to know to make fresh, tasty, healthy sausages all year round. Book ONLINE now to secure your place.   

Intro to All Grain Home Brewing Course

Join us for an introduction to  All Grain Home Brewing Course in October 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 favourite styles of grain beers. Book ONLINE.

 

 

~ Eltham & District Winemakers Guild - 46th Eltham Wine Show ~

If you love a good drop of red or white wine, and have an interest in homemade wine, then don't miss Eltham and District Winemakers Guild's 46th Annual Eltham Wine Show. Due to the huge success, the show will again be held at the Veneto Club in Bulleen on Sunday 15th November, 2015 from 10.30am for the Wine Show Public Tasting, concluding at 2.30pm with the Awards Presentation at 12pm. Home Make It will also be there facilitating a Sausage Making Demonstration. If you are planning on entering your homemade wine into the competition, the closing date for entries is the 10th October, 2015. You can pick up an entry form from either our Reservoir or Clayton stores or you can enter ONLINE.

Click link below to check out this week's Specials.     

Check out our new look Gift Vouchers and Course Gift Vouchers also available in store or ONLINE

Don't forget, you can keep up to date with all the daily news from the team, recipes and events by following us on Twitter or Facebook

Wishing you all a fabulous weekend :)

 

 

 

We're brewing up a storm!

Written by Lisa Baggio — August 28, 2015

“There is nothing more romantic than Italian food.” - Elisha Cuthbert

 

 ~ Home Make It proudly presents the 2015 Melbourne Salami Festa! ~

It's official! We are super excited to announce that Home Make It is the presenting partner of the Melbourne Salami Festa this year. Follow the link to check out the full program for 2015.Tickets go on sale on the 15th September, 2015, ensure to book your tickets so you don't miss out! And if you think you've made this year's winning salami then be sure to get your applications in! Applications close on the 4th October, 2015. Follow the link here for all the application details. This year there will be an Amateur Entry and Professional Entry. We can hardly wait to see who will win the prized "Homemade Salami" award this year!

So lock-in the Melbourne Salami Festa date in your diaries everyone! It's all happening on Sunday 18th October, 2015. 

 

 ~ Rachel Khoo's Kitchen Notebook Melbourne ~

We are thrilled to have been part of the Rachel Khoo's Kitchen Notebook Melbourne series now showing on SBS, Thursdays at 8pm. Rachel visited with Frank Bovezza and family to join in on the fun at their annual passata making day. Nonna Rosa Bovezza also shares her spinach and ricotta ravioli with passata recipe and shows how to make it the "old fashion way."

Watch the show, season 1 episode 6 on SBS on Demand if you missed it and have a go at this simple and delicious spinach and ricotta ravioli recipe. Dust off your pasta machine and pasta cutters or pick some up online or in store. Enjoy!

 

~ Cade's Home Brew News ~ 

Hi Brewers,

We have been brewing up a storm in the last few weeks, with our Intro to All Grain courses being recently held at our Reservoir and Clayton stores. The interested students came along, had a hands on view of just how easy it is to take the jump over to all grain brewing. I’ve already spotted a few of these students in store, excitedly gearing up for their first mash. Great to see!

A while back we had a brew day with the Merri Masher Brew Club and I decided to test the version hopped with Amarillo hops. I give it a huge thumbs up, the smooth chocolate malts with the hoppy touch really warmed me up. Although the 8% ABV might have helped a touch.

We had the ever popular Wyeast nestle into our fridges at the end of last week, right next to our White labs range. So whether you’re a Wyeast or White Labs brewer, we have you covered. Also, note the White Labs have started filtering in, in it’s new "pure pitch" packaging.

With father’s day coming up, I have a few ideas for a gift that Dad will really love. For a short time we have dropped the prices off our range of Beer Recipe Kits a whole 30%, and with over 15 types of beer recipes to choose from it’s a steal at that price! And if that father in your life is an all grain brewing kind of Dad, how about you go all out and get him a bulk grain sack? We also have good stocks of the SS Brewtech range in store. I’m sure Dad would be forever grateful if he received one of these shiny fermenters or boil kettles.

Happy Brewing ! 

  

~ The SICO Vacuum Sealing Machines are back! ~

Due to popular demand, we are stocking the SICO Vacuum Sealing Machines again! Made in Italy and of the highest quality domestic machines. If you have made salami this winter, then no doubt you will have been religiously checking them to see if they're ready. Are they feeling firm? Have they lost 30% of their original weight? Are they smelling like salami? You've cut one open and it looks ready to go! What do you do next?

The best way to store your cured meats made this winter is to vacuum seal them. That's if you don't succumb to the temptation to eat them all at once of course. Vacuum sealing your salami in bags and placing them in the fridge will give salumi maximum shelf life. The process of vacuum sealing is even more important to do with your homemade sausages. This will keep them fresh and moist, even when stored in the freezer.  

Also in store is a massive range of vacuum sealing bags.  

But, we've had to make room for them on our shelves, so we're offering 40% off all ELEGEN Vacuum Sealing Machines until stock runs out. These are also Italian made and also of the highest quality. These are massive savings! 

  

~ Home Make It Gift Ideas for Father's Day ~

A vacuum sealing machine will make the perfect gift this Father's Day if your dad has made salami and/or sausages this winter.  

Our Gift Cards are also popular gift ideas for the fussy Father. They can also be used to purchase any of our Food and Beverage Courses.  

 

Spoil dad this Father's Day with his very own Homebrew Equipment Kit and Recipe kit.  We have an extensive range of Recipe Kits to choose from.  

Home Brew - Beer Kit - "Super Upgraded"

Beer Recipe Kit - Yat Fak Ale

For more unique Father's Day Gift Ideas, check out our ONLINE store for inspiration. 

~ 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 now to secure your place.   

 

Haloumi and Ricotta Cheese Making Course

Learn how to make Haloumi and Ricotta cheese at home at our fun, hands-on workshop with Gerard, a cheese maker from a Victorian artisan cheese company. Courses will be held at our Clayton store on the 18th August, 2015 or the Reservoir store on the 1st September, 2015. Book ONLINE

Halloumi and Ricotta Cheese Making Course

Camembert Cheese Making Course

Learn how to make Camembert cheese also at our hands on, informative and fun workshops with artisan cheese maker, Gerard. The workshops will be offered at both our Clayton store on the 22nd September from 6pm until 9pm and our Reservoir store on the 29th September, 2015 from 6pm until 9pm. Book ONLINE

 Camembert Cheese Making Course

 

~ Rose Creek Estate Open Garden this Sunday ~ 

 

Rose Creek Estate, is in the heart of suburban East Keilor. It's been described as "Tuscany in East Keilor"and really needs to be seen to be believed! 

The owners, Tony and Lina Siciliano are opening their garden to the public this Sunday. An olive grove, winery, and magnificent garden hidden away behind a suburban home. Rose Creek Estate has won many awards for it's fine olive oil and wines.  

Date: 30th of August 2015 

Where: 2 Craig Street, East Keilor

Time: 11am to 4:30pm

Entry: $5 - Proceeds go to the Stephanie Alexander's Kitchen Garden Foundation

There will be wine and olive oil and olives from the estate for tastings. There will be coffee, music, oven baked bread and pizza. Watch the baby chickens, guinea fouls and peacock. Accompany Tony and Lina on a tour around the beautiful gardens, olive grove and vineyard.  

Be sure to come along and say hello to the crew from Home Make It. We'll be there with a small pop up store with our specialty products include equipment to preserve olives, olive oil, make homemade vinegar, arancini, roast chestnuts and much more.  

 

Click link below to check out this week's Specials. You'll be sure to find more Father's Day gift ideas too.    

 

On behalf of all the team, I would like to wish all the dad's out there a very happy Father's Day!

Enjoy the weekend :)   

Smile...say cheeese!

Written by Lisa Baggio — August 14, 2015

"Age is something that doesn't matter, unless you are a cheese." 

- Luis Buñuel

With the salami making season almost over, our homemade food and beverage enthusiasts will be contemplating their next home crafted food challenge. We have just the idea! How about trying your hand at cheese making? It really is something we can all do at home. The process has been made even easier with this fantastic range of homemade Cheese Kits from Epicurean. Whether it's Ricotta, Feta, Mozzarella, Blue Vein or Camembert cheese you love, there's a kit available for every style. 

Premium Cheese Kit

 

Greek Feta Cheese Kit

 

 

Camembert and Blue Vein Cheese Kit

 

Mozzarella and Ricotta Cheese Kit

 

Home Cheese Making Book

 

~ 13 Acres' Cheese Adventures ~ 

Be inspired by Brenda from 13 Acres as she has a go at making her very own Camembert cheese at home, following her training and participation in our Camembert cheese making course. Brenda has also written a lovely blog capturing the step by step process of her cheese making adventure. You can watch her video by clicking here

Below are some images from Brenda's 13 Acres blog. We hope you'll love'em! And yes, it really is that easy!

We are also in the process of expanding our range of cheese making equipment and supplies to keep up with demand. So, watch this space! New products arriving in our stores in the next fortnight. Click here to check out our current range ONLINE

~ 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

 

Haloumi and Ricotta Cheese Making Course

Learn how to make Haloumi and Ricotta cheese at home at our fun, hands-on workshop with Gerard, a cheese maker from a Victorian artisan cheese company. Courses will be held at our Clayton store on the 18th August, 2015 or the Reservoir store on the 1st September, 2015. Book ONLINE

Halloumi and Ricotta Cheese Making Course

Camembert Cheese Making Course

Learn how to make Camembert cheese also at our hands on, informative and fun workshops with artisan cheese maker, Gerard. The workshops will be offered at both our Clayton store on the 22nd September from 6pm until 9pm and our Reservoir store on the 29th September, 2015 from 6pm until 9pm. Book ONLINE

 Camembert Cheese Making Course

All Grain Home Brewing Course

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 favourite styles of grain beers. Book ONLINE.

 

 

~ Home Make It's Top 5 Father's Day Gift Ideas ~ 

#5

Spoil dad this Father's Day with a Gift Card from Home Make It. Our Gift Cards can also be used to purchase any of our Food and Beverage Courses.  

 

#4 

What dad would not want one of these!  5lt Copper Still with condenser and thermometer.  

Copper Bar Still 5Lt with Copper Condenser and Thermometer

 

#3 

Get dad busy in the kitchen with our Sausage and Salami Making Equipment Kits.  

Homemade Sausage & Salami Equipment Kit

 

#2 

We have a massive range of Salami and Sausage Recipe Kits to compliment the Equipment Kit.  

Homemade Sausage Recipe Kit - DOLCE ITALIAN 

#1 

Every man cave must have one of these! We have a huge range of homebrew kits and recipe kits.  

Home Brew - Beer Kit - "Super Upgraded"

Beer Recipe Kit - Yat Fak Ale

 

~ Rose Creek Estate Open Garden

 

Come along and see for yourselves one of Melbourne's hidden treasures! Rose Creek Estate, in the heart of suburban East Keilor is opening its garden to the public. Rose Creek Estate has been described as "Tuscany in East Keilor". You truly have to see it, to believe it! An olive grove, winery, and magnificent garden hidden away behind a suburban home. 

Date: 30th of August 2015 

Where: 2 Craig Street, East Keilor

Time: 11am to 4:30pm

Entry: 5$ - Proceeds go to the Stephanie Alexander's Kitchen Garden Foundation

There will be wine and olive oil and olives from the estate, taste the latest releases, the Victorian Herb Society will be there, coffee, music, oven baked bread. Stephanie Alexander's Kitchen Garden Foundation will cook delicious wood-fired pizza. Watch the baby chickens, guinea fouls and peacock and accompany a tour around the beautiful gardens.

Our Home Make It team will be there too with a pop-up store of all our popular and unique equipment and supplies, including our new range of Arancini Moulds.  

 

~ Cade's Home Brew News ~

Hi Brewers,

Hope you have all been tucking into some nice smoky porters and roasty stouts to ward this Winter weather off. We have been all kinds of busy at Home Make It!

If you remember back to last newsletter we had the gents from the Merri Mashers Brew Club over to brew up an all Gladfield malt Baltic Porter on our 100 litre brew system at Clayton. We split the end product up and Reservoir and Clayton stores each have had a fermenter bubbling away since. At Reservoir we dry hopped it with Amarillo hops, and for Clayton we went for American oak chips. I bottled both this week and after a sneaky  "quality assurance" taste I must say WOW! I cannot wait a few months for this to be ready.        

Last Saturday, we pulled up to the Royal Exhibition Building for the Top Shelf boutique drinks festival. We sidled up to the "Tasting Den" area to give a short presentation on Home Brew and how it’s changed over the years. We even gave the punters a few tasters of some quality Home Brew and got the thumbs up all round.      

We are also happy to announce that the widely regarded Wyeast yeast range have arrived in our warehouse. Many brewers say they’re either a White Labs brewer or a Wyeast fan. Now we have both covered.  

With Father's day coming up, we have cooked up a nice special for our Beer recipe kits. With just under 20 different recipes, lovely packaging and ingredients including malt extract, yeast, brewing sugar/malt mix and even hops, these will be the perfect present for Dads on Father’s day. These will be on SALE for an amazing 30% off the whole range! So get in quick and tick that Father’s day present off your list.   

Happy brewing!

 ~

Click link below to check out this week's Specials. You'll be sure to find more Father's Day gift ideas too.    

To kick off the weekend, we hope you get a giggle out of this brief video. It's an oldie but a goodie! Enjoy the weekend :) 

Italy's best kept food secret...

Written by Lisa Baggio — July 24, 2015

“When life throws you risotto, make Arancini!”
  - Adam Roberts
Inspector Montalbano - "How do you say...OMG, how good are these!" in Sicilian? 

~ Introducing the new Arancini Maker Moulds ~

Hot off the press! Our Italian-made arancini maker moulds have just arrived in-stores! Ever wondered how Italians make the perfect arancini with seemingly no effort at all? Well, Italy's best kept food secret is now out! Now we can all make the perfectly shaped and superbly flavoured arancini; with a just little bit of time, the right ingredients and an arancini maker mould! You can even choose between round shaped moulds and pyramid shaped moulds.
Check out this You Tube clip by our Italian supplier and you'll see just how easy it really is.  
 

 Pyramid shaped arancini maker mould

~ Simple Arancini Recipe ~

Ingredients

RISOTTO:

  • 3 tbsp extra virgin olive oil
  • 2 cups (15 oz) arborio rice or long grain rice
  • 4 oz white wine
  • approximately 30 oz chicken stock
  • salt
  • 1 egg

FILLING:

  • mozzarella or pecorino cheese cut into 1/2″ to 3/4″ cubes
  •  bolognese sauce (optional)
  • cooked peas (optional)

COATING:

  • all-purpose flour
  • 2 eggs, beaten
  • breadcrumbs

Method

To make the risotto, add the rice to the heated oil in a large saute pan, stirring quickly for one or two minutes to coat the rice in oil. Stir in the white wine until evaporated. With the heat on medium high, begin adding the chicken stock a little at a time, stirring continiously, until all the stock is finished and the rice is cooked (al dente). Add salt to taste. Remove from heat and set aside to cool. Flatten out on a large plate to cool.  

Then add an egg to the risotto and mix in. Leave in the fridge for a couple of hours to cool, or even overnight.

To make the arancini, follow the process as shown in the You Tube clip using your Arancini Mould. Fill with mould with rice, bolognese sauce, cheese and more rice to finish.  

To coat the arancini, remove the arancini from the moulds. Roll in flour and then roll them in the beaten egg and then roll in breadcrumbs. Optional to add Parmesan cheese to the breadcrumbs.  

To cook the arancini, heat the oil in a deep fryer or pan until hot. Add the arancini, turning quickly until brown all over. The arancini will cook quickly.

To serve the arancini, reheat them in the oven on baking paper for 5 to 10 minutes at 180°C.  

 Enjoy! 

~ Società Isole Eolie, Cultural Cooking Demonstration ~

I would like to thank the Societa`Isole Eolie Club in Melbourne for inviting us to join them for their 2015 Cultural Cooking demonstration on the 12th July, 2015. We all had a great day, with Frank thoroughly enjoying himself (and all the attention) for the salami making demonstration. We learnt heaps during Letizia's tuma and ricotta cheese making demonstration and can't wait to try out Guilia's recipe for conciglie ripieni. We met heaps of new people and would like to welcome all the new subscribers from the event to our newsletter/blog. We look forward to keeping you all up to date with news from the Home Make It team, new events, recipes, products, courses and more.  

Congratulations to Francis Maurici, who won the raffle for our Sausage & Salami Making Equipment Kit and the Hot Italian Recipe Kit. Congratulations to Tina Zampaglione, winner of our Stainless Steel Table BBQ.

 

~ Cade's Home Brew News ~ 

Hi Brewers,

This week we had a special brew session at our Clayton store using our bespoke 100L Italian nano brew system. I enlisted the assistance of Justin, Shannon and Mattias from the Merri Mashers Brew Club to put the nano brew system through its paces. We tested it out with a HUGE beer and Gladfield malt helped us out with some malts to put together the Baltic Porter recipe designed by Justin. If all goes to plan it will weigh in at a whopping 8.5%!

After much milling, mashing, sparging and some good old fashioned home brew Macguyver improvisation we hit all our targets, then divided the wort into four and each took some home to continue the brewing process. We will all use different hops and yeast to see how we can all make a personal variation on the same beer. We will be fermenting one in each of the Home Make It stores also. I can’t wait for the tasting session! 

 Justin, Shannon and Mattias from the Merri Mashers Brew Club

    

We are also heading towards our Intro to All Grain Brewing courses in August. We will be doing one at our Reservoir store on August 15th and our Clayton store on August 22nd. So if you’re interested in stepping up to all grain brewing, come along and learn how to get started. Call us in-store or book online to reserve your spot. Limited places, so get in quick. Should be loads of fun!

On a stock front, we still have really good stocks over all brewing areas. White Labs liquid yeast are sitting fresh in our fridges alongside our extensive hops range. Our grain shelves are full; from small bags of speciality grains up to our 25kg full sacks of base grain. Don’t forget we stock the shiny SS Brewtech range also. These boil kettles and  brew bucket fermenters make the brew day a lot easier.

Come along and see me at Top Shelf: Boutique Drinks Festival coming up on Saturday 8th and Sunday 9th of August. Catch me in the Tasting Den on the Saturday at 1pm, doing an Introduction to Home Brew presentation. Get your tickets to the Top Shelf Festival online

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 favourite styles of grain beers. Book ONLINE.   

~ Rose Creek Estate - Open Garden on Sunday 30th August ~ 

 

Come and see Home Make It at the  Rose Creek Estate Open Garden on Sunday 30th August, 2015 between 11am and 5.00pm. Rose Creek Estate has been described as "Tuscany in East Keilor". It's a vineyard and olive grove right in the heart of East Keilor (2 Craig Street, East Keilor). There will be food, 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! 

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 ~

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

I think we'll have to get in touch with Nonna Poala to promote our arancini moulds. I was so sure I would find a You Tube clip with Nonna making arancini. Maybe next week :) I did find a great video clip of Nonna Poala preparing her olives and I was convinced that we were going to get an education on preserving olives, however it was sadly high-jacked by her son Greg wanting her to try the new Cadbury Vegemite chocolate. Enjoy!

Have a great weekend :) 

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 :) 

 

The SALAMI season is here!

Written by Lisa Baggio — June 18, 2015

"In my family, there’s Christmas, Easter, tomato sauce day and then salami making, which you simply can’t miss.”

- Carlo Mazzarella, Director, Melbourne Salami Festa. 

Ever wanted to be a fly on the wall at someone's salami day? Well here's your chance :). Check out the YouTube clip from the winner's of the inaugural 2012 Melbourne Salami Festa, BGS Group (Bloody Good Salami) for their "best homemade salami". The BGS Group are a group of cousins from the North Eastern suburbs. Their salami day helpers comprises of three generations and it's all hands on deck, commencing just before sunrise and finishing well after sunset. Pot belly stoves are lit, coffee is made in the traditional caffettiera and bacon and egg rolls are cooked on the grill. They feast on a lunch from off cuts of the pigs which is transformed into a slow cooked pork pasta ragu`. The long trestle tables are be adorned with cheese, last years salumi, red wine, salads and crunchy bread.

The mincer machine is drowned out by the sounds of children's laughter and cheeky antics as they come in and out to offer small bouts of assistance. The uncles are quick to criticise the next generation and make comparisons of their own traditional methods of making salumi. Fortunately, this is mostly done in jest so the mood of the day is light and jovial.

18 hours later, there is enough salami and fresh sausages to last a year for all the families present. Notes are taken, ingredients measured and processes documented, in the event that they win or place again in the Melbourne Salami Festa competition, so that it can be replicated the next year. This group like so many families around Melbourne absolutely love their annual salami day! It's not just about creating homemade salami and fresh sausages, it's also about enjoying time together as a family, preserving traditions and creating life long memories for their children.  

~ Frank's Hot Italian Salami Recipe ~ 

For those that have already joined the "salami army", and been to one of our food & beverage courses, then now's the time to transform your suburban garage into a salami and sausage making factory! Try out Frank Bovezza's hot Italian salami recipe below, he's not shy in proclaiming it to be "the best"!  

Ingredients

- 1 kilo pork

- 28g - 30g fine sea salt (if using a curing compound, reduce salt to 18-20g)

- 5g sweet paprika

- 3g chilli flakes

- 1g cracked black pepper

- 20ml hot pepper sauce

- 30-50ml sweet pepper sauce (depending on dryness of the meat)

- 30-50ml red wine (depending on dryness of the meat)

- intestine or casing

If this all sounds nice and the image above has your mouth watering, but you have no idea how to do it, then you haven't been to one of our Salami Making Courses! Don't be fooled, there's nothing "simple" about making salami! Curing and storing your salami safely requires the correct knowledge, and we can teach you how! Join us for a fun, hands on and social workshop where you will learn all the tricks of the trade and everything you need to know to make awesome salami for your friends and family to enjoy all year around.  

Even Nonna Paola is getting in on the action in a recent YouTube clip

~ Getting started on your salami & sausage venture ~

Equipment required

Here's a list of all the equipment you will need to make great salami;

  • Meat Mincer (manual or motorised) - ensure it is suitable according to kilos of meat being processed
  • Salami/Sausage Filler - ensure it is suitable according to kilos of meat being processed
  • Salami pricker
  • Tubs with lids for holding cold meat
  • Boning knife
  • Sharp knife
  • Gloves
  • Cutting boards
  • Scales
  • String
  • Netting tube
  • Vacuum Sealing Machine (optional).  

You can view our equipment and supplies ONLINE. Our shelves are fully stocked! All of our equipment is of the highest quality and ITALIAN made. Why not get together with friends or family to split the start up costs, and start a new annual tradition. 

And for the enthusiastic do-it-yourselfers, we have expertly put-together Sausage & Salami Kits and the matching various sausage recipe kits as well as salami recipe kits. All our Home Make It kits come with instruction manuals which include all the traditional secrets and know-how so you can make it your way and become your own salumiere.

~ The SICO Vacuum Sealing Machines are back in stock! ~ 

Due to popular demand, we are stocking the SICO Vacuum Sealing Machines again! Made in Italy and of the highest quality domestic machines! 

But, we've had to make room for them on our shelves, so we're offering 40% off all ELEGEN Vacuum Sealing Machines until stock runs out. Also Italian made and also of the highest quality. These are massive savings! 

~ Store Opening Hours ~

Come in store this Friday or Saturday to stock up on all your equipment and supplies if you are making your salami this weekend. We are open until 5pm Monday to Friday and 3pm on Saturdays.  Feel free to call ahead if we can get your order ready for you beforehand. Call Reservoir on 03 9460 2777 or Clayton on 9574 8222.  

~ Cade's Home Brew News ~ 

Hi Brewers,

It’s been a busy time indeed here in the Home Make it beer world! Firstly, we had a nice sunshine filled home brew demo on my backyard deck. A nice winter warming dark ale was made (recipe below) and it will be ready for tasting in about a month, cannot wait!

We also headed over to see Christina's (editor of The Great Aussie Bite) beer, who wanted to make some beer. Being her first time, she and a friend each put together a Home Make It beer kit and the “battle of the beers" was on. Can’t wait to taste these battling beers! 

Speaking of battle of the brews, the Merri Mashers Brew Club held the worlds first ever "speciality IPA" beer comp at the Terminus on Sunday 14th June. Over a hundred beers from all over the country arrived and were judged. Very happy to say, a local Merri Masher member won the Home Make It sponsored White IPA section and I’ll be handing over the store voucher to Mattias at the next meeting. Congrats Mattias! 

On a store level, our grain offering is looking great. Be it full 25kg sacks of base grain, or little bags of Gladfield speciality malts, we have it. We have a new batch of White Labs liquid yeast hitting us late next week also, and good stocks of the shiny and wonderful SS Brewtech fermenters and boil kettles and new amazing STERILOCK waterless airlocks.
                
Fireplace dark ale recipe;

  • 23 litre batch 
  • 3kg Joe White Ale malt 
  • 1kg Gladfield manuka smoked malt 
  • 500g Gladfield toffee malt 
  • 500g Joe White Chocolate malt 
  • 500g Munich malt 
  • Single temp mash at 66c for an hour 
  • 1 Hour boil 
  • Whirfloc for last 10 minutes of boil 
  • 20g Summit for 60mins 
  • 30g Cascade for 30min 
  • 30g Cascade at flameout 
  • 30g Amarillo dry hop for 3 days 
  • OG  approx. 1050 

Happy Brewing!

~ Food & Beverage Courses ~ 

Learn how to make homemade mozzarella cheese at our hands on, fun and interactive courses at our Reservoir and Clayton stores in June, 2015.  Bookings ONLINE.  

Salami & Cured Meats Courses & Sausage Making Courses

Our Salami and Cured Meats Courses have now commenced, and bookings are filling fast. Our resident butchery expert, James Mele (& now superstar! Did you see him on TV on Vassilis Garden to Kitchen this week?) will give you the confidence to make your own salami and safely cure your salumi before the Winter is out. Our courses are hands on, fun and interactive. Numbers are capped so don't miss out! For convenience, they are offered at two store locations, Reservoir and Clayton. Bookings ONLINE.

We have also 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 July 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 ~ 

Home Make It is delighted to join the Societa` Isole Eolie for their annual Cultural Cooking Demonstration on 12th July, 2015 at 836 Lygon Street, Carlton from 12.00 until 5.00pm. Frank Bovezza will be entertaining all with a Salami Making Demonstration followed by a homemade sausage tasting. There will also be a Cheese and Ricotta Cheese demonstration by Letizia Terlato from 'A Taste of Italy' and Giulia Biviano will be delighting all with her Conciglie Ripieni recipe and Giggioni Al Lemone. 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 the demonstrations. This will be a SELL OUT event, so book early to avoid disappointment :{ 

 

Click on our sale banner below 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 ~

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

Have a great weekend and happy salami days!  

 

Make "olives" not war...

Written by Lisa Baggio — June 5, 2015

"Except the vine, there is no plant which bears a fruit of as great importance as the olive."  Pliny (AD 23-79) 

 

~ Olive Pickling Recipe ~ 

The end of the olive season is nearly here, so don't delay if you are wanting to try your hand at olives in brine.  

Here's a family recipe you may like to try:  

 
  1. Pick the olives fresh from the trees if possible, but olives from the markets would be fine (or side of the road where they sell grapes for wine making season).  
  2. Make a cut length way on each olive with a sharp knife.  
  3. Place in a bucket with fresh water and then change the water each day for 7 days.  
  4. Make a brine using 100 grams of salt to each litre of water (the water level should just cover the olives).
  5. Bring the brine to boiling point.  
  6. Allow the brine to cool for 5 minutes.
  7. Place the olives in sterilised sealable jars.
  8. Cover with the brine, seal and leave for 1 month.
  9. Before using a jar of olives, wash off the brine, cover in olive oil, add fresh garlic, fresh rosemary, and leave over night for the flavours to go through the olives.

(Fennel or fresh chilli are also nice flavours. Always keep the jars topped with olive oil to cover the olives). Enjoy!   

Still need a little encouragement? Ok, here's Nonna Paola's recipe to inspire you "Nonna Paola: Saturday night making the olives". 

~ Getting started on your olive venture ~

Below is all you need to get started;

- a food grade crate and lid

- and Jars that seal.

 

~ Segmento: Italian Culture Magazine ~ 

We would love to tell you all about the great new Italian culture magazine; Segmento, which has been come about from the Segmento Manager, Daniele Curto's vision "Australia needed a voice that highlights the achievements which influences our culture." And here at Home Make It, we couldn't agree more! Hence why we are now the proud stockists of the free magazine, so pick up a printed copy when you next pop in to the stores or check it out online.

Look out for the upcoming Home Make It stories and recipes which will feature in the magazine including the story "Learn the art of making homemade salami" in this month's edition of Segmento Italian Cultural Magazine, Pages 8-9.  Yep, that's us! :) Grab yourself a copy of the magazine to learn everything from meat preparation, mincing the meat, mix the ingredients, filling the skins and curing. Included is our Hot Italian Salami Recipe. 

 

~ The Salami Season is almost upon us! ~

Just in time for the Salami season, our containers from Italy have arrived on Australian land to fill our shelves with all the equipment and supplies needed to make all your salumi. From Italian made electric & manual mincing machines, fillers, casings, tubes, strings, netting, prickers, plates, boning knives, Kits, salts and spices, we have it all! Check out our range ONLINE. Come in store this Friday or Saturday to stock up on all your equipment and supplies if you are getting in early this year and making your salumi this Queen's birthday weekend. We are open until 3pm on Saturday, 2015. All our equipment is high quality and Italian made!  

 

~ Rose Creek Estate Open Day - Last Sunday in August 2015 ~ 

Rose Creek Estate, 2 Craig Street, East Keilor

I had the pleasure of visiting the Rose Creek Estate in East Keilor a couple of weekends ago. Rose Creek Estate produces award winning wines and olive oil, not to mention the most amazing vegetable garden and fruit orchard I have ever seen!  Spread over 7 acres and hidden away in the heart of the northern suburbs, Rose Creek Estate has been dubbed  " A bit of Tuscany in the Keilor East". I'm sure I am not the only person who has arrived at the address 2 Craig Street, East Keilor only to think that I'm at the wrong place! How could a vineyard and olive grove be tucked behind a suburban house in a suburban street in Keilor East? But I kid you not! It exists! Tony and Lina Siciliano have created an Italian country lifestyle with all the Italian food and beverage traditions imaginable.  

Tony and Lina Siciliano (Rose Creek Estate, East Keilor)

Tony and Lina very generously open up their property several times a year to the public to share their Italian heritage, market garden, winery and orchard. The next Open Day is:

  • Sunday 30th August, 2015 from 11.00am to 5.00pm. 

Rose Creek Estate

2 Craig Street, East Keilor. 

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. 

  • Wine tasting and sales
  • Olive Oil tasting and sales
  • Wood-oven pizza
  • For tasting - wood-oven baked bread with home grown herbs, Extra Virgin Olive Oil, and marinated olives. 
  • Roasted Chestnuts
  • Coffee and Cakes.  
  • Walk around their market garden, see the baby chickens, chooks, guinea foul and peacock.  

If you can't get to the Open Day on the 30th August, 2015, you can meet Tony and Lina and purchase their award winning produce including their Olive Oil at Farmer's Markets around Melbourne.

  • 2nd Saturday - Collingwood Children's Farm (End of St Helier St, Abbotsford)
  • 3rd Saturday - Gasworks Farmers Market (Cnr Graham & Pickles Sts, Albert Park)
  • 4th Saturday - The Slow Food Farmers Market (1 St Heliers Street, Abbotsford)

If you get along to one of the Farmer's Markets or the next Rose Creek Estate Open Day, ask Lina for her famous Olives in Brine Recipe! In fact, if you are looking to purchase a new recipe book, you will be delighted with Growing Honest Food written by Gabriella Gomersall-Hubbard about Rose Creek Estate and the Siciliano family.  

 Growing Honest Food by Gabriella Gomersall-Hubbard

~ Cade's Home Brew News ~ 

Hi Brewers,

What a massive week in Australia’s beer scene! The Australian Craft Brewers Conference (CBIA) and then onto GABS for a showcase of craft beer from all corners.  

Cade and Will Hawkes enjoying a beer at the Craft Brewers Conference, Melbourne. Tough gig that one! 

On the Home Make It side, we have Gladfield Malt now adorning our shelves in stores. This malt comes from a small scale boutique malt producer in New Zealand and is all the rage in the craft brew scene.

By popular demand, we now have 25kg bulk bags of base malt grains in both stores now for the big time, super organised brewers who want to buy in bulk, or split the costs with mates or clubs. We'll mill, bag and seal it for you! We just need 24 hours notice to prepare it for you. Simply call out stores to order: Reservoir on 9460 2777 or Clayton on 9574 8222. 

Also just in, is the STERILOCK airlock for home brewing. A sturdy non-water airlock that can also have an odour remover attached. Very handy!  

 

We also have some White Labs Yeast specials this week going super cheap to make room for a new batch. First in best dressed! Don't delay, expiry dates approaching! Happy Brewing! 

Cheers!  Cade Butler

~ What's On ~ 

-  Mozzerella Cheese Making Course

Learn how to make homemade mozzarella cheese at our hands on, fun and interactive courses at our Reservoir and Clayton stores in June, 2015.  Bookings ONLINE.  

Salami & Cured Meats Courses & Sausage Making Courses

Our Salami and Cured Meats Courses have now commenced, and bookings are filling fast. Our resident butchery expert, James Mele will give you the confidence to make your own salami and safely cure your salumi before the Winter is out. Our courses are hands on, fun and interactive. Numbers are capped so don't miss out! For convenience, they are offered at two store locations, Reservoir and Clayton. Bookings ONLINE.

We have also 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

 

~ Cultural Cooking Demonstration with Societa` Isole Eolie ~ 

Home Make It is thrilled to be invited to join the Societa` Isole Eolie for their annual Cultural Cooking Demonstration on 12th July, 2015 at 836 Lygon Street, Carlton from 12.00 until 5.00pm. I'll be joining Frank Bovezza for a Salami Making Demonstration. There will also be a Cheese and Ricotta Cheese demonstration by Letizia Terlato from 'A Taste of Italy' and Giulia Biviano will be delighting all with her Conciglie Ripieni recipe and Giggioni Al Lemone from her cookbook, "Dolci di Casa Nostra". 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. 

 

Click on our sale banner below for this week's specials.  Included in this week's specials are 30% off selected salumi casings and netting.  

~ 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.

Enjoy the long weekend! 

 

We're nuts for chestnuts.....

Written by Lisa Baggio — May 22, 2015

 

"Families are like fudge...mostly sweet, with a few nuts."

- Anonymous

Most Italians who migrated to Australia will have strong childhood memories of castagne (chestnut) festivals in their piazza (town square). As the weather gets colder and Winter is looming chestnuts are in abundance throughout Italy and ready for harvest. The month of October will be filled with chestnut festivals all over Italy, to celebrate the humble chestnut. There will be communal roasting fires, music, dancing, food and wine. Below is a short video of a festival in Italy that will give you a taste for la castagna in festa! Click on the image below to view. 
 
Still not convinced? Maybe Melbourne's newest and iconic Nonna Paola can convince you to get yourself some chestnuts to roast. Enjoy her latest YouTube Video.
 
 

~ How to roast chestnuts ~

Chestnuts need to be rinsed and dried before roasting, and a small slit or cross must be made in the skin or they will burst. Most methods of roasting will take approximately 8-10 minutes. Once roasted, wrap the chestnuts in a tea towel to keep warm. Enjoy!

~ Getting started ~

Are you convinced now? If you are, here's what you need to get you started. It's so simple.... all you need are the chestnuts and some basic equipment. 
 
We can highly recommend purchasing your chestnuts from Alpine Chestnuts. You can source Alpine Chestnuts directly from the Hawthorn Farmer's Market and the Abbortsford Farmer's Market. Alernatively, you can purchase them directly from the farmer, John by contacting him on 0423 286 720 and picking up the chestnuts in Kew or at his farm in Myrtleford. John will also deliver free within a 5km radius of Kew. You can currently purchase Alpine Chestnuts for $6.00 per kilo. The chestnut season will be over within four to five weeks, so don't delay!
 
We highly recommend the purchase of a chestnut cutter that will gently slice the chestnut, without slicing your finger, as so many of you would have already experienced previously with a knife. 
 
Our Italian made 'Napoli' electric pizza oven will roast your chestnuts to perfection in 8-10 minutes, not to mention cook a delicious pizza in 5 minutes, reaching temperatures up to 470 degrees. John from Alpine Chestnuts is a big fan of our electric pizza oven, using the pizza ovens to roast his chestnuts at the Farmer's Markets and festivals throughout Melbourne. In fact, to quote him, "the pizza oven is as good as any other roasting chestnut method." 
 
Or for the more traditional method of chestnut roasting methods if you don't live in Italy and can't attend your local piazza for the communal roasting, get yourself a chestnut roasting pan with wooden handle, and roast your chestnuts over a gas stove, or over a fire. 
 

~ Recipe ~

For the already converted chestnut lovers, you may want to try out an Italian Lentil and Chestnut Stew Recipe that I found on the net at closetcooking.com. Looks delish!
 

~ Darebin Homemade Food & Wine Festival ~ 

On behalf of the team I would like to congratulate the City of Darebin for hosting another wonderful Darebin Homemade Food and Wine Festival. It was a week long celebration of homemade food traditions and sustainable food practices. The workshops and demonstrations through the suburbs of the City of Darebin were mostly booked out and there was a massive attendance at the "Meet the Makers Showcase" on the Saturday to conclude the festival. 

I would also like to congratulate all the winners of the "Judge's Choice" and "People's Choice" who entered their homemade wine, beer, passata, olives and ajvar. Too many to name them all, but here's a snapshot. 

A very big welcome to all the new subscribers to our newsletter from the Darebin Homemade Food & Wine Festival. l look forward to keeping you up to do with all the exciting news from the team, events, courses, recipes and products and specials. 

Congratulations to STEVE BARNETT winner of our raffle from at "Meet the Makers Showcase" on Saturday. Steve is the proud new owner of a Sausage & Salami Equipment Kit and Hot Continental Sausage Kit, valued at $158.00. Enjoy Steve!   

 For the Red Wine Category -

Mayor of City of Darebin, enjoying a taste of 3rd Place Winner, Nero D'Avola by Dennis and Kevin

1st Prize - Pasquale Scaringi (Petit Verdot)

2nd Prize - Francesco Costanzo (Merlot)

3rd Prize - Denis Slaviero (Nero DÁvola)

For the White Wine Category -

2nd Place Winners, Paolo and Dennis Mazzocato for the White Wine Category for their Waltham/Sultana Wine

1st Prize - Frank Galati (White Muscato)

2nd Prize - Paolo Mazzocato (Waltham/Sultana)

3rd Prize - Jose Jimenez (Maluasia)

For Beer - 

Joel Ellis, 1st Prize and People's Choice Award for his Brettanoyces Fermented American IPA

Encouragement Award - James Price

1st Prize - Joel Ellis

For Passata (Cooked)

1st Prize - Emmanuella Coco

2nd Prize - Jim and Kerry

For Passata (Uncooked)

1st Prize - Maria Spagnolo

2nd Prize - Catherine Talarico

3rd Prize - Rosario Iannella

Here are a few highlights from the day:-

Wine tasting at the Meet The Makers Showcase

Feta Cheese Making Workshop with Cade Butler

Home Brew for Beginners Workshop with Home Make It's Cade Butler and Justin from Merri Mashers

Enjoying the wine tasting at the Meet the Makers Showcase

Enjoying the home brew sampling at the Meet the Makers Showcase

If you would like see more photos from the day, check out our Facebook Page for the complete album. 

~ What's On ~ 

Salami & Cured Meats Courses & Sausage Making Courses

With Winter just around the corner, it's time to book into our Salami and Cured Meats Courses. Our resident butchery expert, James Mele will give you the confidence to make your own salami and safely cure your salumi before the Winter is out. Our courses are hands on, fun and interactive. Numbers are capped so don't miss out! For convenience, they are offered at two store locations, Reservoir and Clayton. Bookings ONLINE.

 

We have also 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

 

Click on our sale banner below for this week's specials.   

~ Facebook & Twitter ~

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

Have a great weekend and happy chestnut roasting :)  

Introducing...the HotmixPRO

Written by Lisa Baggio — February 13, 2015

Home Make It is delighted to be offering the Italian-made, HotmixPRO Professional Cooking Gastro; the kitchen appliance that does it all! Chop, cut, mix, knead, cook and more…at home or in the professional kitchen the HotmixPRO has so many unique features, that it out performs any other thermal mixer out there.

Watch it in action in this Youtube video. The temperature reaches 190°C which is suitable for the home cook and those who are time poor, but want to create healthy meals with ease. Also suitable for food businesses, professional chefs, production kitchens or molecular gastronomy.

To learn more and to see first hand what this amazing and time-saving appliance can do, come along to our free in-store demonstrations on;

We look forward to seeing you at the demonstrations, where you will also see how quick and easy it is to make pastry cream, hollandaise, zabaglione and more..

Hotmix Pro at Home Make It

 

 

~ Melbourne Tomato Festival ~

The inaugural Melbourne Tomato Festival WILL be a sell out! With less than three weeks to go, there are less than 400 tickets left, so if you are planning to join in the celebration, get ONLINE today and purchase your tickets. This is a ticketed event only!

Our Home Make It team will be running four fun-filled, hands on Passata Making Workshops throughout the day, so hopefully you'll be able to join us for one of them. If you're keen, be sure to get in early to secure to your spot.

For our passionate passata enthusiasts, come along to the Melbourne Tomato Festival Gala Dinner at Merchant Osteria Veneto on Friday 27th February, 2015. Enjoy a four course dinner, including canapés, wine and drinks. Be inspired by Guy Grossi and guest speaker, Teresa Oates, co-author of Mangia Mangia.

~ What's On ~

A hands on Master Class by the Italian masters in homemade sausages, cheese and wine, plus a shared table lunch at the stunning Mister Bianco Restaurant. Purchase your ticket ONLINE to participate in this special event.

Home Make It is joining forces with Romulus and Remus Restaurant and Salumi Australia for a traditional hands on workshop in The Art of Salumi making, followed with a feast of Italian food and specially selected wines from Distillery Works.

~ Food and Beverage Courses ~

Advanced Homemade Winemaking Course - Run over six nights from March - November covering all the stages of the winemaking process. Book now and take advantage of the pre vintage special price!

Homemade Cider Making Course - Learn the art of making homemade cider to enjoy with family and friends at a hands-on workshop.

Passata Making Course - We'll have you ready for this year's passata making season. A fun, hands on workshop with a shared pasta supper. 

Pizza Making Course - Learn the art of pizza making by Brunetti's Executive Savoury Chef, Michele Circhirillo. Workshop will conclude with a feast of delicious pizza. 

Salami and Cured Meats Courses - Learn the ancient art of meat processing and curing with this informative and interactive course, led by the cured meats and butchery expert James Mele.

Salami Making Courses Learn the art of homemade salami making with this hands on and informative course, led by the salami and butchery expert James Mele.

Sausage Making Courses - Learn the basics of sausage making. If you have ever thought about making fabulous homemade sausages then this is the workshop for you! 

 ~ Preserving Olives Recipe ~

We've had several requests lately for a recipe to preserve olives, so here is one of our favourites (given to Celeste Baggio by Lina Siciliano)

LINA’S PRESERVING OLIVES RECIPE 1995 – NOW FROM “ROSE CREEK ESTATE

Ingredients:

- 5 kg fresh olives (green or black)

- 5 litres of water

- 500 grams salt

- 4-5 lemons for acidity

- Garlic cloves (depending on your palate)

- Firm green chilli peppers to taste

- 2-3 tablespoons of oregano (more if desired)

Method:

Place olives in a large container and fill with fresh water until olives are well covered. Change water every day for 10-12 days.

Drain the olives and place them in airtight containers with lots of oregano, thick slices of lemon, garlic (to own personal taste), green hot chilli pepper (optional).

Continue to layer the olives and herbs until the container is almost full.

Boil the 5 litres of water with 500 grams of salt and let cool. Pour the cooled liquid over the olives so all is well covered. Seal the container.

It’s always been traditional to the Mediterraneans to coil some wild aniseed, so it will keep the olives under the brine and help with the flavour.

Keep the container sealed for 6-8 weeks for black olives and 8-10 weeks for green.

Tip #1 – If you forget or miss a day changing water, don’t worry, just continue the process for an extra day.

Tip #2 – If mould begins to form on the finished product, remove it and place 4-5 slices of lemon and more oregano on top of the olives.

Salt suggested 100 gram for 1 litre of water and 1 kilogram of olives for brine. (Recommends sea salt semi-fine.) 

More tips recommended by my Italian connections:

Pricking olives with a needle or sharp knife also will introduce the salt into the olives, giving them extra flavour.

Other recipes recommend fresh mint instead of oregano; for black olives only still use garlic and chilli pepper or bay leaves with oregano.

Enjoy!

**This recipe has been used successfully over the many years and life of Home Make It. Recipe adapted by Celeste Baggio.

~ The Wine Season is coming ~

With the wine season just around the corner, grapes will be ripe for picking very soon. You've no doubt heard the saying "if you want to make good wine, you need to start with good grapes!" We can confirm it's true!  We'll be keeping you up to date over the next couple weeks with details of local wineries where we know you will get great quality grapes. Don't forget, we offer a complimentary service for juice/wine analysis at all the stages of the winemaking process. Bring along a sample in store for testing by one of the team. 

 ~

 ~ Home Brew News ~

Our newest member of the team, Cade Butler has been busy expanding our range of home brew equipment and supplies are our stores and ONLINE. Come in to our Reservoir or Clayton store to meet him, swap recipes or learn the art of grain brewing. Cade's a passionate home brewer and will be only too happy to share his knowledge and experience in all things home brewing. 

~ Tomatoes for Sale ~

Ripe, lush Roma tomatoes are now in abundance! We can highly recommend Tony and Maria's tomatoes at 22 Lawson Crescent, Thomastown. Call Maria to order your boxes on 9460 1209 or just drive up, load up and drive off. 

~ Eltham and District Winemakers Guild, Mead Workshop ~

Members of the Eltham and District Winemaker's Guild will be running a series of Home Make It, sponsored Mead Workshops in 2015. Learn the step by step process to making mead and take home your own batch. If you would like to learn the art of mead making, contact the Eltham and District Winemakers Guild for more information at info@amateurwine.org.au

~ Weekly Specials ~

Click on the banner below to discover our weekly specials

~ Facebook and Twitter ~

It's a busy time of year for our team at Home Make It.  You can keep up to date with daily news, recipes and events by following us on Twitter or Facebook.

Now, we have probably missed the boat on this one, as it seems to have gone viral in the last few weeks around Melbourne, but we thought we would kick off your Friday evening with a giggle, by sharing a little YouTube clip titled, Nonna Tells Grandson, NO Tattoo.

Have a great weekend and happy passata days to all the families making passata this weekend :)

 

 

 

 

You say tomato, we say passata!

Written by Lisa Baggio — January 28, 2015

"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato" - Lewis Grizzard 

On behalf of the team at Home Make It, I would like to wish you a very Happy New Year! We hope that you enjoyed a wonderful holiday season with your family and friends, and that 2015 brings you good health and new opportunities.

~ Melbourne Tomato Festival ~

2015 is set to be another exciting year for Home Make It! With the "tomato season" fast approaching we are thrilled to be sponsoring the inaugural Melbourne Tomato Festival, which will take place on the 1st March, 2015 from 10am until 6pm. The Melbourne Tomato Festival is a celebration of the humble tomato and the preservation of artisan Italian culture, including the age old tradition of making passata. The festival will be celebrated at the historic and iconic Farm Vigano, also rich in Italian culture and set against the backdrop of six acres of community farmland.

"The Melbourne Tomato Festival 2015 will be a gathering of local farmers selling produce, speakers, agriculturalists, master classes, Italian food, artisan producers, special guests, history, workshops, entertainment and passata making". Book your tickets to this great event Online now. Tickets are selling fast, so don't miss out!

Come along and meet some of the Home Make It team at the Passata Making workshops we will be running throughout day. We will also be officially launching our new Homemade Tomato Sauce making kits which will available for purchase. 

Guy Grossi and Home Make It's Frank Bovezza promoting the Melbourne Tomato Festival

 

~ The Italian Home Cook Olympics ~

 

Join our very own "Italian Master" Frank Bovezza at the 2015 Melbourne Food and Wine Festival, The Italian Home Cook Olympics on the 1st March at the Sicilian Mister Bianco Restaurant in Kew. Melbourne's Italian Masters, including Giorgio Linguanti from That's Amore Cheese ,Michael and Christian Dal Zotto from Dal Zotto Wines will be joining Frank from Home Make It. They  are coming together for a unique hands on master class and workshop to teach the art of homemade sausages, winemaking and cheese making. The workshop will conclude with a stunning shared table lunch and specially selected wines by Dal Zotto. 

 

~ The Art of Salumi Making ~

The 1st March 2015, is shaping up to be a very busy day! Steve Lamberto and his team from Home Make It will  be assisting Romulus and Remus and Salumi Australia at the Melbourne Food and Wine Festival, The Art of Salumi Making event. The workshop will be held at Romulus and Remus in Richmond and will focus on the traditional art of salumi making, followed by an Italian feast and a special selection of wines by Distillery Works

  

~ Introducing our new team members ~

We are also excited to be kicking off 2015 with the expansion of our team. Super excited to introduce our new specialist home brewer, Cade Butler. Cade is a passionate home brewer with over 10 years experience and specialises in all grain brewing. He has been brewing up a storm at our Reservoir and Clayton stores, expanding our product range and sharing his knowledge and experience. We will keep you up to date with all the news from Cade, including beer recipes, and we can't wait to launch a very special project that Cade is currently working on. We guarantee that our passionate home brew customers are going to be thrilled! Cade will be working at either our Reservoir or Clayton stores from Monday to Wednesday. Follow us on Facebook or Twitter to keep up to date with his daily news and location. 

We are also very pleased to introduce you to our newest recruits Carmel at our Reservoir Store and Lou to our Clayton store. Carmel is a passionate foodie, and eager to share with you her knowledge and experience in making homemade food. Lou is also a passionate foodie and specialises in homemade wine. He is a member of the Eltham and District Wine Guild and will expertly guide you through all the stages of the wine making process. Lou will be joining us on the 9th February, 2015.  

Cade Butler

Have a go at this great summer beer recipe!

Bottle Blonde 

Ingredients:

- 1 kg Home Make It Light Malt
- 1 Tin Morgans Blonde
- 500g Ale Malt
- 1 pkt Morgans Finishing Hops – Saaz
- 1 pkt Morgans Premium Ale Yeast

    Method:

    Steep the 500g of Ale malt in 3 litres water at 68°C for 1 hour.

    Strain the steeped water into the fermenter. Fill with boiled water to make up approx. 2 litres and mix in tin and the light malt powder until totally dissolved.

    Pour the finishing hops in a cup of boiling water for 10 minutes and put the bag and water into the fermenter. Then top up with cold water to 19 litres.

    Take measurement of the original gravity, it should be around 1050. Then add your yeast to the fermenter at approx. 24°C.

    When brew has finished fermenting, open fermenter, remove a flask full and test with a hydrometer (should be around 1010 – 1015). Now taste, as one would any favourite recipe prepared in a kitchen. At this stage mild adjustments can be made, depending on your taste buds.

    Bottle and enjoy!

      

    ~ Tomato season is getting saucy ~

    The Gangi family of Melbourne have brought the "sauciness" to family passata days! Our recent post of this pic on our Facebook page went viral and got some hearts aflutter, with over 15,000 views! Only a few weeks now until Melbourne garages will be turned into tomato sauce factories and an abundance of fresh passata to last the whole year round will be made. Have you got your equipment and supplies ready? For all your equipment and supplies come and see us at the Reservoir or Clayton stores, or shop Online

     

    ~ Summer Food and Beverage Courses ~

    Advanced Homemade Winemaking Course - run over six nights from March - November covering all the stages of the winemaking process. 

    Passata Making Workshop - We'll have you ready for this year's passata making season. A fun, hands on workshop with shared pasta supper. 

    Pizza Making Workshop - Learn the art of pizza making by international Savoury Chef and Brunetti's Executive Savoury Chef, Michele Circhirillo. Workshop will conclude with a feast of delicious pizza. 

    We will be releasing details and dates of more food and beverage workshops shortly, including the popular sausage and salami making workshops. 

     ~ Product of the Week ~

    We are delighted to be offering the Italian made, Hotmix Pro Professional, the kitchen appliance that does it all! Chop, cut, mix, knead, cook and more…at home or in the professional kitchen the HotmixPRO has so many unique features, it out performs any other thermal mixer out there. You can watch it in action in this Youtube video. The temperature reaches 190 degrees. Suitable for the home cooking and those who are time poor, but want to create healthy meals with ease. Also suitable for food businesses, professional chef’s, production kitchens, molecular gastronomy.

    ~ Weekly Specials ~

    Take advantage of our weekly specials by clicking on the banner below. 

    Looking forward to sharing more exciting news from the team with you. We'll hopefully catch up with you somewhere on the 1st March, 2015 whether it's The Tomato Festival or the Melbourne Good Food & Wine Show, The Italian Homecook Olympics or The Art of Salami Making. Have a great week :)

     

     

     

    Clayton Reservoir