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 :)

     

     

     

    A culinary match made in heaven...

    Written by Lisa Baggio — August 7, 2014

    ~ Home Make It's night to remember ~

    With the salami season all but over, and following on from back to back seasons with the tomato season and wine season, we wanted to thank the awesome team at Home Make It for all their hard work and sharing of knowledge and passion for everything homemade! What better way to thank them, than to share a meal together at the exquisite and historic Grossi Florentino's last Saturday. Our menu for the evening was personally selected by the revered Guy Grossi. You can only imagine the delight by staff when Guy took the time to meet the team during the dinner. Here are some highlights from the evening:-    

    Frank sharing his dream with Guy Grossi about Home Make It sharing a meal at Grossi Florentino's…."I had a dream ...."

    Our awesome team at Home Make It! Steve, Celeste, Carla, Ilaria, Pina and Elena.  

    Our stunning menu, personally selected by Mr Grossi himself! 

    It wasn't all social! It was work too! As you can see, the "wine appreciation" component of the evening was well underway!        

     

    Here's a little sweet treat for all our foodies out there! The menu really was exquisite!           

    The amazing S'FERA AL MANDARINO' - Sugar Ball, Campari Mousse, Mandarin Sorbet, Baba, Saffron Mandarin Composta

    The heavenly VALRHONA CHOCOLATE SOUFFLÉ - Malt Ice Cream, Chocolate Sauce, Hazelnut Praline

     

    ~ Wine 101 ~

    Due to the huge popularity of our recent Salami 101 Workshop at the stunning and historic Farm Vigano, we're back with more in our series of 101 Workshops! If you love wine, and it's on your bucket list to learn how to make it, then you'll just love the Wine 101, wine appreciation workshop series. You'll learn the basics to making homemade wine, followed by a wine appreciation and wine tasting session. The wine tasting session will be accompanied by a stunning anitpasto and cheese platter. Book early, as places are limited. Bookings can be made ONLINE or you can contact our Reservoir Store on 9460 2777 or our Clayton Store on 9574 8222.  

     

    ~ Pasta 101 ~ 

    Our 101 series of workshops would not be complete without, Pasta 101 where you will experience a hands-on workshop in the art of homemade pasta, including basic pasta making, shapes and fillings. You'll then get to sit down, relax and enjoy a scrumptious pasta mista lunch and enjoy the atmosphere of Farm Vigano. Book directly ONLINE or contact one of our stores. (Reservoir 9460 2777) or Clayton (9574 8222).

    ~ Salami 101 ~ 

    If you need some inspiration, then check out the video from our recent Salami 101 at Farm Vigano.

     

    ~ Pizzaiolo Masterclass ~ 

    We are thrilled to announce that we will be running a very special Pizza Making Workshop in September which will be facilitated by the internationally renowned savoury Chef and worldwide Executive savoury Chef for Brunitti's, Michele Circhirillo. Participants will experience a hands on workshop by an authentic Italian pizzaiolo to make homemade pizza at home. Participants will also get to take home a batch of their own dough to try at home, as well as end the workshop with a pizza tasting. You can book directly ONLINE  or contact our Reservoir or Clayton store.  

     

    ~ mEAT your Sausage Makers! ~

      

    Mr Bianco's Restaurant in Kew, together with Home Make It and Dal Zotto Wines will be holding a hands-on Sausage Making Masterclass and Dinner on the 25th August, 2014. This will be a unique dinning experience, and accompanied by wine tasting and appreciation by Dal Zotto Wines, where you will also get to meet the winemakers. Book directly ONLINE or call Mr Bianco's on 03 9853 6929.

    Be sure to check out our weekly SPECIALS on the banner below.

     

     

    Have a fantastic weekend!  

    Fall in love with homemade food

    Written by Lisa Baggio — February 7, 2014

    It’s no secret that here at Home Make It, we have a deep passion for homemade food! Join us in our quest to encourage the return to simple and wholesome living and fall in love with homemade food.

    Home Make It has all the tools you will require, as well as the expertise and experience to help you become a homemade cooking king or queen!

    So when it comes to showing your love on Valentine's Day, historically by the way, also known as ‘The Feast of Saint Valentine’; what could be better than a delicious homemade dinner? Go ahead and treat your loved ones to something special and get savvy in the kitchen.

    Here are some ideas to get you started with planning your romantic dinner for this Valentine's Day, coming up soon on Friday 14th February;

    Homemade Heart-Shaped Pizza

    How fabulous do heart shaped pizzas look? 

    Click here to see a demonstration on how to make the heart-shaped pizza base.

    Homemade Heart-Shaped Ravioli 

    Fancy trying your hand at homemade heart-shaped ravioli? 

    Here’s our very own PASTA RECIPE for ricotta and spinach ravioli for you to try:

    ___________________________________________________________________________ 

    Ravioli pasta dough:

    Filled pasta needs a hard dry dough, so no water in the mix and we add egg yolks, leaving out two of the egg whites

    250g plain flour

    1 whole egg and 2 egg yolks

    pinch of salt

    slurp of olive oil

    The dough mixture will be very dry, wet your hands to help bring it together, but hold back with the water. If you add too much water the dough will be soft which means it will end up too thick around the double edges of your ravioli… too much pasta and not enough filling. So persist with the dryness of the dough it will come together …it will surprise you. But the kneading is tough work.

    It is essential to rest this dough for an hour which will allow it to soften up and become much more workable.

    When we roll out the pasta dough for filled pasta we go down to the thinnest setting on the pasta machine.

    Ravioli Filling:

    250g ricotta

    1 bunch of spinach - wilted, squeezed dry

    Nutmeg - lots, freshly grated

    20g Parmesan, grated

    Basil - 8 leaves

    Salt

    Lightly steam the spinach to wilt it the cool and squeeze to dry it as much as possible

    Chop spinach and basil well but not too finely…leave some texture.

    Stir all ingredients together

    Finally:

    Layout the pasta sheet over the 10 hole ravioli heart shaped mould, add the filling, then lay the top layer of pasta sheet and use the rolling pin to finish.   

    ___________________________________________________________________________  

    To make the ravioli filling job easier try using our Imperia Raviolamp Ravioli heart shaped mould, available in-store and online

    ~

    Homemade sweets

    Here's a great blog, Buttercream Bakehouse that covers several different recipes for homemade sweets this Valentine's Day that you may enjoy!  I personally would love my Valentine to bake me the marbled red velvet cheesecake brownies. One can only dream :)

    Homemade gifts

    We love these easy homemade Valentine’s day gifts in jars. Try filling jars with your favourite pink and red lollies or homemade biscuits, use some fancy ribbon and quirky note cards to decorate.

    Looking for some great Valentine’s Day gift ideas? How about a gift card or voucher to participate in our fun and interactive food and beverage workshops.

    ~

    What's on:

    Check out some of our upcoming courses:

    Hard Cheese Making Course

    Feta Cheese Making Course

    Advanced Homemade Winemaking Course

     

    Top Shelf Boutique Drinks Festival

    See our talented Steve Lamberto run a free workshop on 'How Home Make Your Own Beer' at the Top Shelf Boutique Drinks Festival this Sunday 9 February at 12.45pm at the Royal Exhibition Building in the "Drinks Lab". 

     

    If you are wanting to spoil your loved one this Valentine's Day, then check out our Specials or Online Store. We have lots of unique gift ideas for "Him" and "Her".  

    You can keep up to date with daily news from your Home Make It team by following us on Twitter and Facebook.  

     

    Have a great weekend!  And if you are one of the many thousands of families having a homemade Passata Day, enjoy and stay cool...  

     

     

    Are you pazza for pizza?

    Written by Lisa Baggio — August 2, 2013

    Here's some awesome footage from the recent Melbourne Pizza Festival, Closing Event. It features Master Pizzaioli from some of Melbourne's best Pizza Restaurants including 400Gradi,SupermaxiLadroScooziFirechief and more.  But be cautioned, viewing this YouTube clip may result in EXTREME HUNGER & CRAVINGS! Oh, and did you spot our Pizza Dome ovens hard at work!?  

     

    Ombra Salumi Bar, Salumi Making Workshop (Co-facilitated by Home Make It)


    Our team from Home Make It have had another busy fortnight with the Salumi season wrapping up. Frank and Steve had a great time with the staff and workshop attendees from Ombra Salumi Bar at the recent Salumi Making Workshops. Everyone involved was a pleasure to work with! This was a "sold out" event which just goes to show Melbourne's growing interest and passion for homemade cured meats. You can check out the Photo Album from the day on our Facebook Page.

    Here's just a couple of highlights from the afternoon...  
     
      

    Melbourne Salami Festa (Major Sponsorship by Home Make It)

    A fantastic article was written on the Melbourne Salami Festa in the the July/August 2013 edition of Italianicious Magazine. If you love salami and are interested in attending the 2013 Melbourne Salami Festa on the 15th September, 2013 then you will thoroughly enjoy this article - not to mention, the mouth watering recipes, cultural stories and inspiring travel ideas that you will find in any edition of Italianicious Magazine.  

      

    Melbourne and Sydney Pizza Festival (Sponsored by Home Make It)

    Sadly the 2013  Melbourne and Sydney Pizza Festival has come to a close. But I have no doubt it will be back bigger and better next year! If watching the highlights from the Melbourne Pizza Festival has inspired you to make your own pizza this weekend, then you will appreciate this recipe and tips on How To Make A Perfect Pizza At Home, compliments of the Melbourne and Sydney Pizza Festival.  

      

    It's midyear already, but still so much to do!

    Written by Lisa Baggio — August 1, 2013

    With the wine season coming to a close, the fourth stage in the winemaking process is here. Time to "Rack Off" the wine. And just to get you in the mood, here's a great who share their Italian tradition of homemade winemaking.  Enjoy! Oh, and don't be fooled by Antonio's comments at the end that he won't be making wine any more! It's in his blood - Once you start, you never stop!  
    Homemade Wine
    Have you "racked off" your wine yet? This is an essential step in the winemaking process. Racking your wine is the process of syphoning the wine off the sediments (lees) into another clean secondary storage vessel. This process is done when the fermentation process has finished and is repeated (at least 2 t0 3 times) until there are no fresh lees remaining. Racking can be made easier by using a syphon hose with a racking plate to avoid disturbing the lees. You can do this by gravity or using a wine transfer pump. Here's a great article on "Racking the Wine", by The Winemaking Home Page.

    Once this process is completed, your wine is ready for bottling. Bottling can also be made simpler using the Enolmatic bottle filler. Here's a simple demonstration on the Enolmatic Bottle Filler.

    Our Clayton and Reservoirs stores also offer complimentary wine testing/analysis at all stages of the wine making process, so bring in a sample for testing at any time.  

    Melbourne Pizza Festival  

    The Melbourne Pizza Festival has come and gone! It's now heading to Sydney to showcase Sydney's top 13 Pizzerias. Italianicious Magazine attended the Closing Event last Sunday and took some great photos from the festival. Here's a couple of highlights captured by Italianicious Magazine:

       

    You can see the full album on the Italianicious Facebook Page.   

    I'm sure you recognised Home Make It's very own Frank Bovezza with Marino Maffi making pizzas and demonstrating how easy it is to use our Pizza Express “Napoli” Oven. From one extreme to another, you can also see the team from 400 Gradi using our Concrete Dome wood fired oven.
     
    Melbourne Salami Festa                              

    As our salumi hang from the rafters of our garages to complete their curing process, we are left pondering...... "Have we just made the best homemade salami in Melbourne this year?". If you've asked yourself that very question, then make sure to get your Entry Form into the 2013 Melbourne's Salami Festa.  

    If you are one of Melbourne's growing Salami Army and just love the idea of homemade salami, then don't miss the Melbourne Salami Festa on Sunday 15th September, 2013 at the Northcote Town Hall. We'll let you know as soon as the tickets go on sale. It promises to be a massive celebration of our beloved salami, European tradition, culture and backyard food traditions. Enjoy the salami tastings, food, drinks, music and community celebration.   

      

    When the moon hits your eye like a big pizza pie...

    Written by Lisa Baggio — April 22, 2013

    Into making your own pizza at home? Here's some great footage of "Pizza-Making" with Melbourne's own Johnny di Francesco from 400 Gradi in Brunswick. He's got a few handy tips for us all! Click the image below to play video...

    We all live such busy lives these days, juggling households, work, family, friends, kids activities, and more. In our family, it's really important that we make the time for some "down time". One of our favourite ways to do this to have regular pizza and movie nights with the kids. We have started our own family tradition of making pizzas together for our movie nights. It's lots of fun, the kids just love it and they taste sensational. They're made just how we like them (thin base) and we control the fat content & ingredients! There's nothing better than eating them straight from the pizza oven.        


    Just arrived on our shelves direct from Italy are our new electric Express "Napoli" Pizza Ovens. They have been made with pure refractory stone cooking plates (same used for wood fired pizza ovens). They're equipped with a thermostat for temperature regulation, to cook pizzas to perfection in only 5 minutes! Household ovens just can't generate the same heat. There are heaps of other great features too. They look great on your kitchen bench, are easy to clean and can be used for cooking other meals too. They are included in this weeks "Weekly Special", so don't miss out.    

    Now is the perfect time to preserving olives.

    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 (or our handy olive cutters).  
    3. Place in a bucket with fresh water and then change the water each day for 7 days.  
    4. Make a brine using 100gms 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 steralised 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 old, add fresh garlic, fresh rosemary, and leave over night for the flavours to go through the olives.


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

    We have just released some new dates for our Cider Making Workshops at our Reservoir Store on the 26th April, 2013 and our Clayton Store on the 27th April, 2013. Learn the basics and tricks of the trade to brew your own homemade Apple Cider. Places are limited. More Food and Beverage Workshops will be released soon. 

    Our homebrewing range of supplies and equipment is growing! Just arrived on our shelves are our Grain Mills for cracking husks. We now have an massive range of grain varieties to choose from, and our Grain Mills are available in store to use as a complimentary service.  


    If, like us, you are getting excited about the 2013 Melbourne Salami Festa, then don't miss next weeks Newsletter. We will be sharing all the latest news direct from the Melbourne Salami Board! Stay tuned! 

    Registrations to enter your award winning Wine, Beer, Passata and Avjar for the 2013 Darebin Homemade Food and Wine Festival close on the 9th May, 2013. This is a great community event that celebrates food traditions and sustainable food. The festival will be host to food demonstrations & workshops, tastings, international music and entertainment.  

    Up Coming Events and Festivals not to be missed!  
    *Introduction to Homemade Wine Making on Tuesday 14th May at 6.30pm at the     Intercultural Centre, Community Kitchen. Bookings Essential.

     *Homemade Pasta and Beer Brewing Demonstrations on Friday 17th May at   6.00pm at the Reservoir Civic Centre. Bookings Essential.

     *Salami Making Demonstration on Saturday 18th May at 2.30pm at Preston Shire Hall, Kitchen. Bookings Essential.  
    Our trading hours will continue to be extended for the month of April, 2013 to take us through to the end of the Wine Season. Our Reservoir and Clayton stores will be open from 9am until 5.00pm Monday to Friday, 9am until 3.00pm on Saturdays, and 10am until 2.00pm on Sundays.  

    Mother's Day is approaching fast! If your mum is passionate about homemade food and beverages, then we have some great gift ideas. These include our new range of pasta making accessories, homewares, coffee-making accessories and much more. Gift vouchers are also available.    

    You can also follow us on Facebook and Twitter for daily updates, articles, promotions and banter.  

    Have a great weekend! And if you've had a bad week, and in need of a good laugh, then check out this YouTube clip, "Skype with a Calabrese".  I'm sure some of you have had similar experiences!  
    X
    Clayton Reservoir