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 :)  

Be your own Salumiere or Brewer! Make It Your Way...

Written by Lisa Baggio — October 31, 2014

 

 

~ New Home Make It Kits Have Arrived! ~

There's now no excuse why you can't become your very own salumiere or brewer. The days of dreaming about making your own salami or beer are behind you. It doesn't get any simpler with the launch of our complete range of Homemade Sausage & Salami and Beer Kits. Our new Home Make It™ Kit range includes simple recipes and all the basic equipment supplies to make your own sausages and salami and home brew.

For more details or to be one of the first to purchase and try out our new kits, follow the links below;

 

Our range of new Beer Kits start with the basic beginners kits, through to the super upgraded kits.

The Beer Kits got the seal of approval by some local home brewers at the recent Melbourne Salami Festa.

 

~ Eltham and District Winemakers Guild ~ 

If you're passionate about homemade winemaking, or consider yourself a bit of a wine connoisseur, then join us on Sunday 16 November, 2014 at the annual Eltham and District Winemakers Guild, for the Amateur Wine Show, on from 11am until 2.00pm at The Veneto Club. The show is entering its 45th year and arguably Australia's largest amateur wine show, featuring:-

  • over 500 wines for tastings,
  • a separate professional "boutique" category,
  • an Awards ceremony,
  • artisan cheese and olive oil sales and sample,
  • and workshops and demonstrations in Food and Wine Matching (11.15am) and Homemade Sausage Making with Steve Lamberto of Home Make It (12.45pm).   

We must admit, we're super excited about this year's Amateur Wine Show moving to The Veneto Club in Bulleen, and we're thrilled to be a Principle Sponsor of the show again. Good luck to all our Reservoir and Clayton store customers who have entered their homemade wine into the competition. 

For more details about the Amateur Wine Show, click here. Tickets available at the door. Entry $15 per person and discount price for Veneto Club Members. The Veneto Club Bistro will be open for lunch, but be sure to book your table to avoid disappointment (03 9850 7111). Last booking 2.15pm. 

 

 ~ Melbourne Salami Festa ~ 

Congratulations to all the winners who entered their homemade salami into the recent Melbourne Salami Festa!  

  • 1st Place for Judge's Choice Award - Bernard Holbery of the Winter Pig team
  • 1st Place for People's Choice Award - The DeFazio Brothers

Whether you entered your homemade salami into the competition or just came along for the salami tastings, gourmet food, The Salumi Market or entertainment, it truly was a celebration of our much loved salami. Viva la salumi!

 ~ Fair Food Week ~

We recently had the pleasure of sponsoring the Fair Food Week, Flavour Crusader Photo Competition. Congratulations to all the winners and Tracy Milchick of Queensland for the Most Creative category for her photo of the "life cycle of a little strawberry".

(Photography by Tracy Milchick)

The inaugural Fair Food Week was celebrated recently from the 10th - 19th October, 2014, and is co-ordinated by the Australian Food Sovereignty Alliance (AFSA). 

The Fair Food Week "... it’s a time to shine the light on the ‘new story of fairness’ across the food system, from paddock to plate. It’s a week full of intriguing and attractive events around the country".


The Fair Food Week celebrates food sovereignty, fresh, local and community driven food enterprises, farming, community gardens, and invites communities to learn ways to cultivate a better food future. 

 ~ Shop Online ~ 

Check out this week's Specials by clicking on the banner below. You can shop ONLINE at any time with the convenience and ease of PAYPAL.  

Keep up to date with all the news from the team at Home Make it by following us on Facebook and Twitter.   

Enjoy the long weekend and if you are lucky enough to be attending this year's Spring Carnival, have an awesome time! 

 

Melbourne's "Salami Army" is ready to do battle...

Written by Lisa Baggio — October 20, 2014

~ Melbourne Salami Festa ~ 

It's that time of year again when Melbourne's "Salami Army" come together on Sunday 26th October, 2014 to celebrate their beloved homemade salami at the Melbourne Salami Festa. With over 70 salami entries eager to take out the prized Judge's Choice Award for Melbourne's "Best Salami", the competition results will be highly anticipated. 

The team at Home Make It are very excited to be a  Major Partner  this year again of the Melbourne Salami Festa  and we're delighted to be facilitating The Salami Making Class at 12.15pm in the demonstration theatre. Follow the link for the Official Salami Festa Program . There will be salami tastings, food, beverages, entertainment, demonstrations, salumi market, an awards ceremony and much more.  

The Festa commences at 10.00am and concludes at 6.00pm at the Northcote Town Hall. Make sure you arrive early to get your tickets at the door!

~ Hot Off The Press! ~

We will also have our usual pop-up store at the Festa and we're super excited to be officially launching our very own range of Homemade Sausage & Salami Kits including several Homemade Sausage Recipe Kits and Homemade Salami Recipe Kits. More information on our new kits to be released soon.

The Melbourne Salami Festa recently interviewed our very own Frank Bovezza about Home Make It and the DIY Foodie Revolution, detailing an insight into the philosophy behind Home Make It and it's origins, the products and Home Make It's tips on making the perfect homemade salami.    

 \

~ Homemade "Hot Italian" Sausage Recipe ~ 

The salami season may be over for another year, but that doesn't mean you can't enjoy the craft of making fresh sausages at home to enjoy with family and friends. Here's a simple recipe to try at home.  

Ingredients:

  • 2.2kg pork
  • 125ml cold red wine
  • 1/2-cup chopped fresh parsley
  • 40g salt
  • 4 to 5 garlic cloves, minced
  • 16g ground pepper
  • 12g cayenne
  • 50g fennel seed
  • 2-tsp crushed chilli peppers
  • 40g paprika

Method:

  • Trim the fat from the outside of meat (leaving some fat to your preference).
  • Mince the meat semi coarsely with an electric or manual meat mincer.  
  • After mincing, add all the seasonings to the meat and blend by hand. Be sure to mix thoroughly to ensure that all the ingredients are spread evenly throughout the meat.
  • Ensure to have sausage casings ready for filling.
  • Fill the sausage filler with the meat mix. And start to fill your fresh casings.
  • Twist and tie using the string.
  • If making in bulk, the best way to store your sausages is vacuumed packed and kept in the freezer. 
  • Enjoy! 

~ Upcoming Courses ~ 

Check out the links below for more details of our upcoming courses.

We will be releasing details of more courses shortly. Our courses are held at two convenient locations: Reservoir and Clayton.  

~ Melbourne Cup Long Weekend Closure ~ 

Please be advised that our Reservoir and Clayton stores will be closed on Monday 3rd November, 2014 and Tuesday 4th November for the Melbourne Cup long weekend, and will re-open as per normal hours on Wednesday 6th November. 

~ Shop Online ~ 

Shop ONLINE with the ease and security of PAYPAL and take advantage of our weekly specials by clicking the banner below!  

~ Social Media ~ 

Keep up to date with all the news from the team at Home Make It by following us on Facebook and Twitter.  

All the best to all our customers who have entered their homemade salami into this year's Melbourne Salami Festa. 

Have a great the week!

"mEat your Sausage Maker!"... a unique foodie experience.

Written by Lisa Baggio — July 25, 2014

  

 

~ mEat your Sausage Maker ~

Home Make It are extremely pleased to be joining Mister Bianco Restaurant and Dal Zotto Wines for a hands-on instructional sausage making masterclass and dinner, mEat your Sausage Maker!  

This unique dining experience will take place on Monday 25 August 2014 at Mister Bianco Restaurant in Kew, Victoria. Participants will be delighted with an instructional workshop by Mister Bianco's Joseph Vargetto and our very own Frank Bovezza, followed by a sumptuous shared-table dining experience of antipasto and fresh sausages. You'll get to an opportunity to meet the winemakers, Christian and Michael Dal Zotto from Dal Zotto Wines as well as enjoy their premium wines from the King Valley.

Places will be limed, so book early. The cost of $95.00 per person includes the instructional workshop, a Home Make It workshop notes booklet with recipes, dinner, wine, a signature apron and a fresh batch of homemade sausages to take home. You can book directly online by following the link.  

 

~ The Mortadella Sessions ~

The Melbourne Salami Festa, together with Ombra Salumi Bar and Home Make It  are bringing back "The Mortadella". If you missed out on a place at the last session, there is still one more session available on Saturday 26 July 2014. Learn how to make homemade mortadella with an instructional workshop by Ombra's Chefs Dom Marzano and James Vardis. Participants will also receive a bonus demonstration in making homemade Capocolla and Pancetta by Home Make It's very own Frank Bovezza and Steve Lamberto. You'll then sit down to an authentic Italian 2 course lunch.  

Check out some highlights from the day....

 

~ Melbourne Salami Festa ~

Be sure to save the date in your diaries for the 2014, Melbourne Salami Festa which will be held on Sunday 26 October 2014 at the Northcote Town Hall & Civic Centre, located at 189 High Street, Northcote.

If you think you've made the 2014 "Winning Salami" then be sure to enter this years' salami competition. Entry forms are now available. Click here for more details about the 2014, Melbourne Salami Festa and competition.  

Check out some highlights from the 2013 Melbourne Salami Festa in this cool YouTube clip.  

To read more about the Melbourne Salami Festa, check out this great blog/article titled 'For the love of salami: bringing an Italian family tradition to Melbourne' written by Christina Wylie, Editor-in-Chief at The Great Aussie Bite.

 

~ New Analysis Service for Beer and Wine ~

Home Make It are proud to announce a new analysis service for beer and wine, now offering an offsite testing service that will be able to perform the following tests;

Beer testing:

  • Beer Colour 
  • Beer Alcohol
  • Beer PH
  • BEER TA (pH 8.2 Endpoint) 
  • BEER TA & PH (pH 8.2 Endpoint)
  • Beer Bitterness

Wine testing:

  • Alcohol 
  • TA (pH 8.2 Endpoint)
  • Glucose/Fructose
  • Malic Acid
  • Sulfur Dioxide (Free)
  • Sulfur Dioxide (Total)
  • Sulfur Dioxide (Free & Total) 
  • VA (Acetic Acid Only)

To take advantage of this great service all you need to do is bring in you beer and wine samples, these can also be delivered or posted to our stores as follows;

 

Clayton Home Make It Store located at:

4/158 Wellington Road Clayton VIC 3168

Phone: (03) 9574 8222

 

Reservoir Home Make It store located at:

265 Spring Street Reservoir VIC 3073

Phone: (03) 9460 2777

 

 Samples for analysis requirements:

  • Beer samples will need to be  provided in 2 x 375ml bottles
  • Wine samples need to be provided in 100ml bottles
  • 100ml sample bottles can be purchased for $1.30 if required
  • All samples must be in by Thursdays at 5pm for the following analysis run
Sample analysis test results will be emailed within 7 days of drop-off.

Please contact our stores for more details and pricing.  

 

~ Weekly Specials ~

Click on the banner below to see our weekly Specials. With only a few weeks left in the 2014 'salami season', take advantage of these GREAT salami-making supplies and equipment!

 

Please remember, you can keep up to date with all the news from the Home Make It team by following us on Twitter or Facebook.  Check out our Food & Beverage Courses that we are running at our Reservoir and Clayton stores. You can also shop with the convenience, ease and security of Paypal with our ONLINE store. 

Now, for those of you who don't share our passion for homemade salami, but have stuck with us, the salami season is nearly over for another year. It won't be long now til we'll be bringing you news, recipes, and courses about homemade cheese, homebrew, pizza, pasta, preserves, wine and much more.

Have a great weekend!  

Homemade food. It's a family affair…

Written by Lisa Baggio — July 10, 2014

The 5th of July, 2014 had been etched in our diaries for the best part of six months. Not an easy feat to coordinate our family's annual salami day. Between work, kids football, basketball, dancing, calisthenics and other commitments, a free Saturday for everyone these days are hard to find. We all jumped on the opportunity of a free Saturday over the school holidays and just prayed for one of Melbourne's famous wintry July mornings.       

We weren't disappointed. The air was crisp and it was a very cool morning. The two pigs arrived shortly after dawn and the shed was very quickly transformed into a backyard butchery. It was all hands on deck and the breaking down of the pig was well underway. Quality control was agreed on, with only the best cuts of meat being put aside for the salami and the more inferior quality being put aside for the sausages. The cafetiera was put on and the prized grappa was passed around to warm the souls.   

Father and son enjoying the salami day. 

All the kids had arrived by mid morning, and the shed would be overtaken with the sounds of children's laughter and mischievous giggles. They would come and go from the shed, curious as to the process underway, lend an extra hand and would then vanish to enjoy the freedom of being outdoors to explore the garden and winter morning with their cousins.

Our annual salami day has evolved over the years into what has become a family affair. Grandparents, parents, children, uncles, aunties, brothers, sisters, in-laws and cousins working together to preserve a 'slow food' tradition. Under the one shed, at any time, there will be three generations, the passing down of skills, processes and recipes in meat curing. For most, the presence of the children at the salami day is a highlight. We know that it is these special days, where not only the food traditions from our ancestors are preserved, but that life-long memories for our children are created and a sense of family strengthened. We can only hope that these memories will in turn inspire them to continue to preserve this food tradition and family culture.

Breaking down of the pig.

A fine winter breakfast..... Fresh coffee, bacon and egg rolls.   

Mincing the pork.  

Mixing the mince.  

Adding the hot capsicum sauce to the mince.  

Pasta e ragu for the masses - A four ring burner, aluminium pot, a stack load of homemade pasta and slow cooked sauce. 

Our salami day is not just about the salami making process. It's the sharing of meals & wine, togetherness and the sense of belonging that is equally important. The day is long and the work is arduous, but the meals are the reward. A time to enjoy a homemade meal, share stories, critique the pig, analyse the process and rest the feet. The meal is simple, but rich in flavor.... pasta ragu, last year's salami, crunchy bread, hard cheese, salad and some wine.  

   

Filling the salami and sausages. 

Tying the sausages.  

Heading towards midnight, we've cleaned and packed up the equipment, washed the benches and swept the floor. We think we've finished but…Wrong!....The leg that's been pressed and hung all day to drain the blood is still waiting to be turned into prosciutto. We all gather around the work bench to watch Ari skillfully massage out the dark blood out of the meat. Satisfied that all the blood has been drained from the meat, it is then cut, shaped and weighed. Salt is rubbed into the meat. It is then fully submerged in rock salt and left to cure in the salt, before it is ready to be hung in a few weeks time for further curing. The curing process is slow. We have learnt from previous years that you cannot rush this process. We know it will be many months before we will share this beautiful piece of prosciutto, but it will be well worth the wait.  

Fortunately we can enjoy our homemade sausages immediately. They are left to hang overnight, but will be vacuum packed the next day and ready to cook. We'll have a choice of fennel, hot chilli, red wine or pepper and they'll be perfect for the BBQ or cooked with homemade sugo (my favourite). We will have to wait for the salami, but hopefully they will be ready in 6 to 8 weeks. In this time, the salami will be checked regularly, moved to a cooler spot, wiped down and glared at admiringly :). 

Once cured, the salami will be shared as gifts, enjoyed with family and friends, analysed and dissected. There will be serious conversations about next year's salami day, the recipe and process debated, notes written and a date for 2015 put into our diaries. New plans to make that "perfect salami" will be underway.  

If you would like to see more photos from our annual salami day, follow the link to our Facebook Album.  

 

~ Salami 101 ~

In case you missed it some weeks back, we have included the link to our Salami 101 You Tube video of the recent salami making workshop we held at Farm Vigano with The Meat Room.  

 ~ Food & Beverage Courses ~

Our Winter food and beverage courses/workshops at our Clayton and Reservoir stores include:-

Salami and Cured Meats - 11th July, 2014 (Reservoir Store)

Camembert Cheese - 7th August, 2014 (Reservoir Store) and 9th August, 2014 (Clayton Store)

Mozzarella Cheese - 16th August, 2014 (Reservoir Store)  and 23rd August, 2014 (Clayton Store)

Pizza Making - 4th September, 2014 (Reservoir Store)  and 6th September, 2014 (Clayton Store)

Beer Fest Courses - 11th September, 2014 (Reservoir Store) & 13th September, 2014 (Clayton Store)

You can book ONLINE and with the security and ease of Paypal, or call the stores directly to book your place (Reservoir - 9460 2777 & Clayton - 9574 8222).

 

~ The Mortadella Sessions ~ 

The Melbourne Salami Festa, in conjunction with Ombra Salumi Bar and Home Make It held the first of the Mortadella Sessions last Saturday at Ombra Salumi Bar. If you missed out last week, there is still one more session being held on Saturday 26th July, 2014. Click here to book online. The Mortadella Sessions include an instructional workshop in making homemade mortadella by Chef's Dom Marzano & James Vardis from Ombra Salumi Bar and bonus demonstrations by Home Make It's very own Steve and Frank in making capocollo and pancetta. Participants will also enjoy a spectacular lunch at one of Melbourne's most authentic Italian restaurants, that is famous for is preservation of Italian food traditions.  

 

~ Specials ~

Click on the sale banner below to see this week's specials.   

Have a great weekend!  

Suburbia: the soul of homemade salami.

Written by Lisa Baggio — June 27, 2014

Creating the perfect salami is a family affair, the whole process from planning, curing and ultimately enjoying and sharing the end product brings family and friends together to experience the richness of culture and tradition of homemade foods.      

The Bovezza family have been perfecting the art of homemade salami making for 35 years. Rosa Bovezza, so passionate about homemade foods and Italian traditions, intuitively follows the seasons, always planning ahead, growing produce and watching the rise and fall of the lunar cycles is integrated in to everyday life. So it goes without saying that excitement is in the air when the highly anticipated call at 5.30am from the butcher to invite first dibs at freshly delivered pork and being able to select the perfect pieces in preparation for the salami making process. Rosa’s tip: finding the right butcher is important. Rosa attests her ongoing salami success to having developed a long standing relationship with her butchers and having always been well looked after and provided with high quality pork from the same butcher for 35 years. 

 

With the best pieces of pork leg and shoulders selected, it's straight back home for an early start, relishing the brisk winter air. Once the cutting and mincing of the pork is complete, it is all about adding the flavour and thoroughly mixing through the meat by hand. Rosa’s tip: the pepperoni salsa and chilli added to the mixture has been prepared months in advance by drying and crushing home grown chilli peppers and transforming a few boxes of bell peppers into salsa.

This year the Bovezza family have decided to go with four different recipes. The first being a batch of the traditional recipe from Rosa’s home town of Viggiano with no salsa and whole peppercorns. The second a mild, salsa flavoured batch with the third the same, however with a small amount of chilli flakes added just to give a slight spiciness to the salami. The fourth has Frank’s influence on the batch with extra hot chilli and extra hot pepper sauce added in the mix that makes the Calabrese side of the family very happy. With the combination of experience, skill and love, the meat is expertly prepared and left to rest for 6 hours.

Meanwhile, the off cuts of pork are made into other traditional delicacies such as melting the pork fat to create crackling, boiled skin, bones and trotters served with lemon wedges and sugo made with pork polpette with pasta for dinner. Of course there was homemade wine and cheese on the table as well.

The fun then begins with filling the sausages; pricking, probing, pushing, squishing, filling and tying is all part of the process here. Depending on how much vino has been drunk throughout the day will indicate how humorous this part of salami making process will be. Rosa’s tip: much laughter, joking and a happy atmosphere helps make great salami.

It is imperative to select a cold air tight room for hanging and curing the salami, like a garage. The curing process will develop over the next 5-6 weeks. Extra care is required in the first week to ensure that windy drafts do not affect the drying process. Wiping down the curing salami a few times over the weeks may be required as they excrete a mouldy residue during the drying process. This can be done by wiping the salami down with wine-soaked cloth. Rosa’s tip: to finish, wipe the salami one last time with a wine soaked cloth and a final wipe over with an extra virgin oil soaked cloth.  This helps to keep the salami moist.

After they curing process, the Bovezza family now vacuum pack the salami in batches and store them in the fridge as this will preserve the cured salami for many months to come. Traditionally this was kept in oil or in melted pig fat.

The labour of love now turns into pride and joy when eating and sharing with family and friends.

 

~ Salami Sessions ~


Only a few spots left for the Salami Sessions which are being held by the Melbourne Salami Festa at the beautiful Somerset Crossing Vineyard in Seymour. Book your spot now or you'll have to wait another year before salami season returns!

 

~ Mortadella Sessions ~

 

We're also proud to be invited by the Melbourne Salami Festa and Ombra teams to co-faciltate "The Mortadella Sessions"! This will be a truly unique event so don't miss out! For all the details please click HERE

 

~ Other Food and Beverage Courses and Workshops ~

For a full list of other various food and beverage making courses/workshops held at our stores, please click the link to our website -> http://www.homemakeit.com.au/pages/food-beverage-courses 

 

Click on the banner below to view this weeks "Specials"...

Homemade Wine and Salami. It doesn't get much better...

Written by Lisa Baggio — June 12, 2014

~ Salami 101 ~

We are thrilled today to be launching the video of our first Salami 101 Workshop at Farm Vigano with The Meat Room. It was a truly wonderful day and the video perfectly captures the essence of the experience. We hope you enjoy it too and we look forward to more Salami 101 Workshops soon. Click on the image below to watch the video...

          

 

 ~ Advanced Winemaking Course ~

Below are some photos from Class 4 of our Advanced Homemade Winemaking Course. Our Advanced Course follows the stages of the wine making process, which usually commences in March with the destemming/crushing of the grapes and concludes with the bottling of the wine in November. Class 4 focused on the process of "racking off the wine" which is a necessary process when making wine, to separate the sludgy sediment from the wine, which leaves a clear, clean wine. This process is usually done between 2-4 times during the wine making process.  Class 4 also covered the different types of Oakes (American or French) that can now be added to the wine for desired flavor and the different fining agents that may be required. We also covered testing PH levels and correcting techniques.  You can check out more pics from the evening, by viewing our Facebook Page.   

Class 4 take home notes.  

Checking the barrel for unwanted odours. It get's the all clear from Steve! Well that's Steve's story anyway.....

Steve explaining why you need  to "rack off" the wine, the different methods to do so and the importance of sterilising your equipment beforehand.  

It's all hands on deck at our workshops! 

Transferring the clear wine from the original tank to the next, leaving all the sludgy sediment behind.  

A lesson on gravity fill.  "The pressure!"

Time for a little taste test. 

Frank's pretty pleased with our PH. Level!  Whatever rocks your boat Frank..... 

We finished the evening with a light supper of fresh panini.  

 

~ Salami Sessions ~

If the video of our Salami 101 Workshop inspired you to learn the art of making homemade salami, then it's not too late to learn! We'll have you making your own salami at home before the end of Winter. Join us at the Salami Sessions which are being held by the Melbourne Salami Festa at the beautiful Somerset Crossing Vineyard in Seymour.

~ Salami and Cured Meats Short Courses ~ 

We are also running short courses in Salami and Cured Meats at both our Clayton and Reservoir stores in June and July, 2014.  You can book ONLINE or contact our stores directly. Learn the  art of preserving, curing and meat processing with this informative course. See how it is all done before you have a go at preserving your own produce at home.

We will cover the following meat preparations;

- Sausage making

- Salami making

- Capocollo making

- Pancetta making

- Bacon making process

 This course also covers the following areas and techniques;

- Food safety and hygiene

- Meat and condiment preparation

- Equipment use

- Casing preparation

- Preserving techniques

- Preserving troubleshooting

- Hanging techniques

- Preserving with and without drying rooms

 

~ Home Make It News ~ 

If you have only just recently subscribed to our newsletter, don't forget that you can catch up all of our earlier blogs by clicking here

 

~ Specials ~

Check out this week's SPECIALS by clicking on the banner below! 

  

Have a great weekend :) 

Winter time IS homemade salami time!

Written by Lisa Baggio — June 4, 2014

     

True to form, we awoke on the 1st June, 2014, to a cold and wet Melbourne winters day. Excitedly, we looked on in anticipation as interest for our equipment and supplies for making homemade salumi grew on the last day of the 2014 Good Food & Wine Show.

Melbournian's know that it's time! Time to start converting garages into mini charcuterie factories, time to start purchasing the skins, salsa, salt, spice mixes, chilli, strings, and netting.  Time to dust off the cobwebs of their mincers and fillers.Time to order their pork or Berkshire pigs. And time to pin down family and friends for dates for the annual "Salami Making Weekend"!

Good Food & Wine Show

Speaking of the Good Food & Wine Show, on behalf of the team at Home Make It, I would like to extend a very big welcome to all the new subscribers to our newsletter. Over the three day show we met so many new people from Melbourne and all over Australia who share our passion for homemade food and beverages. It was wonderful to meet you all and we hope you enjoyed the show as much as we did. I look forward to keeping you all informed of exciting news from our team, specials, courses, recipes, events and much more. 

Here are a few photos from the show. Click on the link to our Facebook Page if you would like to see some more highlights from the show. 

 

Meet the team.... Elena, Carla, Steve, Ilaria, Frank and Pina.  

Frank and a friend of Home Make It, Andrew Prior of Queenie's Food Tours

Some homebrew enthusiasts! 

Friends of Home Make It, Giorgio Linguanti of That's Amore Cheese and Danielle Gullaci, the Editor of Italianicious Magazine

Frank with another friend of Home Make It, Massimiliano Scalas from Salumi Australia

Happy days at the 2014 Good Food and Wine Show. 

Pizzelle 101 Masterclass with Pina. 

Our Good Food & Wine Show Specials. If you missed out at the show, we have extended the specials to our ONLINE Specials

 

Some well earned knock off drinks!  

To put you in the mood for this year's salami making season, take the brief time to watch this cool YouTube clip I found, titled, "A Lesson in Italian Salami and Sausage Making" by two old Italian men in Le Marche, Italy. Whilst our equipment may differ slightly, the process is very much the same and definitely worth a look.  

 

Food & Beverage Courses 

We were absolutely thrilled with the interest at the Show about our Food and Beverage Courses. Here's a run down of the details of the Winter Courses that have been released:

 

Beer Fest Course 11th September 2014 at our Reservoir Store and 13th September, 2014 at our Clayton Store.  

Learn how to make great homemade beer.  The following areas and techniques will be covered in the Beer Fest Course;

 - Equipment

 - Beer selection

 - Beer issues and solutions

 - Additives                                

 - Beer making methods (extract, partial mash, Brew in a bag)              

 - Maturation techniques                        

A batch of hard lemonade, ginger beer and stock beer will be made on the day.

 

Camembert Cheese Making Workshop 7th August, 2014 at our Reservoir store and 9th August, 2014 at our Clayton store.  

Learn how to make Camembert at home with this easy workshop! The following areas and techniques are covered;

- Equipment

- Milk selection

- Cheese issues and solutions

- Cheese Additives

- Camembert making methods

- Maturation techniques

A batch of Camembert is made on the day.

Camembert Making Course

 

Mozzarella Making Workshop 16th August, 2014 at our Reservoir Store and 23rd August, 2014 at our Clayton Store.

Learn how to make mozzarella at home with this easy workshop! This workshop covers the following areas and techniques:

 - Milk selection
 - Cheese additives
 - Maturation techniques
 - Cheese issues and solutions
 - Cheese making methods
 - Equipment

    A batch of mozzarella is made on the day.

    Mozzarella Making Course

     

     

    Pizza Making Workshop  4th September, 2014 at our Reservoir Store and 6th September, 2014 at our Clayton Store.  

    Learn how to make delicious, quick and easy homemade pizza! The following areas and techniques will be covered in the Pizza Course;

     - Equipment required

     - Dough types

     - Dough techniques

     - Pizza styles                                                   

    A batch of fresh pizze will be made on the day.

    Pizza Course

     

    Salami and Cured Meats Workshop 12th June, 2014 at our Clayton Store and 19th June, 2014 at our Reservoir Store.  

    Learn the ancient art of preserving, curing and meat processing with this informative course.

    See how it is all done before you have a go at preserving your own batches at home.  We will cover the following meat preparations;

    - Sausage making

    - Salami making

    - Capocollo making

    - Pancetta making

    - Bacon making process

     This course also covers the following areas and techniques;

    - Food safety and hygiene

    - Meat and condiment preparation

    - Equipment use

    - Casing preparation

    - Preserving techniques

    - Preserving troubleshooting

    - Hanging techniques

    - Preserving with and without drying rooms

     A batch of smallgoods is made on the evening.

     

    Melbourne Salami Festa

    If you are interested in a full day salami making workshop, check out the Salami Sessions, that are run by the Melbourne Salami Festa.  Home Make It again are major partners of the Melbourne Salami Festa and will be assisting at the Salami Sessions.

     

    Click on our banner below to see this week's Specials

    Don't forget you can also follow us on Facebook or Twitter for daily news feeds, photos, specials, recipes and events.  

     

    Have a great weekend ;)

    Clayton Reservoir