"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!  

Homemade Sausage Workshop with Queenie's Food Tours

Written by Lisa Baggio — December 3, 2013

Talk about a "sausage extravaganza"! As part of The Age Good Food Month last week, Andrew Prior, a former Masterchef contestant and founder of Queenie's Food Tours, joined forces with our Clayton store for a homemade sausage making workshop. The tour group boarded a bus early from our Clayton store, then headed off to Prahran Market to learn all there is to know about buying quality meats, with the expert himself, Gary from one of Melbourne's best butchers, Gary's Quality Meats. They then traveled to Carlton to Gewurzhaus - The herb and Spice Merchants to discover the secret herbs and spices to add to their homemade sausages, then back on board the bus, to our Clayton store for a "hands on" homemade sausage workshop.  

The tour group enjoyed some morning tea with us, prior to the Sausage Making Workshop getting under way. Of course, being "Home Make It", we had to share some of our homemade salami!  


Our homemade sausage guru, Steve Lamberto then kicked off the workshop with a run-down of our range of quality, Italian made equipment and supplies that are ideal for making homemade sausages and salami.  

Whilst all of our food and beverage courses and workshops are "hands on", none more so than our sausage-making one! And what fun they had!! 

The workshop teaches all the tricks of the trade including, cutting the meat, mincing the meat, mixing the spices and filling the casings. Two recipes were also covered during the Workshop - Steve's Sundried Tomato Sausage and his Beer & Sausage recipe.  


Sun-Dried Tomato Sausage Recipe:


2.2kg minced pork.  

200g whole milk mozzarella, cut into 10mm cubes

170g sun-dried tomatoes in oil, coarsely chopped

2g dried basil

4g coarse black pepper

40g salt

1g oregano

1g ground coriander

90ml dry white wine


  • Mix all the seasonings together with wine
  • Then mix the seasonings with the ground meat and cheese
  • Fill the sausage filler with the meat mix.
  • Start to fill your casings.


One of our workshop participants ponders the idea of saving some of the beer used in the recipe for herself :)

The Beer Sausage recipe, even more popular, with the inclusion of a dash of your very own favourite style of beer, the basic pork sausage mix, salt, a couple of cloves of chopped garlic and cracked pepper.

Following the workshop, the participants and now 'homemade sausage experts' sat down to a lunch of homemade snags and gourmet salads prepared by Andrew Prior. 

After lunch, the group headed downstairs for a tour of the store by our Home Make It team.  

On behalf of the team, I would like to thank Andrew Prior and all the tour group for their enthusiasm, participation and humour. A great day was had by all! And if you missed out on booking a place for Queenie's Food Tour with Home Make It, don't fear...I have a strong hunch that this is just the first of many more  Workshops at Home Make It with Queenie's Food Tours. Watch this space!


And dont forget about our awesome XMAS sale offer - FREE SHIPPING across Australia  

Click on the banner below to get all the details. And remember, its only while stock lasts!


Have a great week :)



Summer time is sausage time!

Written by Lisa Baggio — November 8, 2013

Meat, herbs and spices are the perfect mix! With summer fast approaching, there's no better time to make up a batch of fresh homemade sausages for BBQ's with friends and family. But seriously, we love our sausages all year round! Whether it's "bangers n mash" to comfort us during winter or a sausage to spice up our big breakky on a Sunday morning. Sausages are an all year round delight.

Here's a great video on homemade sausages, Cooking with Galileo, "How to make homemade Italian Sausage" to get you in the mood - He's a bit of a character!


Why do we make homemade sausages? We make them at home because we can control what goes in them. We can flavour them with fresh herbs from the garden and add whatever spices we desire. They are perfect for special diets, whether it's gluten free, low-fat or managing allergies. You can avoid all the nasty preservatives and additives found in processed meat by buying free-range or organic meat from the butcher. And we can make them in bulk to freeze. 

Homemade sauages are also simple to make. You can use a manual mincer or electric. You can choose collagen skins or fresh. You can choose beef, pork, chicken, lamb, turkey, venison, duck or even seafood.

The fridge life for homemade sausages is no more than two to three days, but they can be kept in the freezer for months (even longer if vacuum sealed). 


Here's a simple recipe for Hot Italian Homemade Sausages.  

Homemade Hot Italian Sausage:


•2.2kg pork

•125ml cold red wine

•1/2-cup chopped fresh parsley

•40g salt

•4 to 5 garlic cloves, minced

•16g ground pepper

•12g cayenne

•50g fennel seed

•2-tsp crushed chilli peppers

•40g paprika


• Trim the fat from the outside of meat (leaving some fat to your preference).

• Mince the meat semi coarsely.

• 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.

• Fill the sausage filler with the meat mix. And start to fill your casings. 



If we have inspired you to have a go, but you're still not sure, then join us on the 23rd November, 2013 for a "Sausage Extravaganza" as we join Andrew Prior from Queenie's Food Tours for a Sausage Making Workshop at our Clayton Store. We'll teach you everything there is to know about making homemade sausages and show you the equipment you need to get started. Click here to book online -> http://www.queeniesfoodtours.com/tour-booking-form.html


Click below to take advantage of some great deals:


Our Italian Food Safari

Written by Lisa Baggio — October 30, 2013

Check out the highlights from the recent Melbourne Salami Festa.  Good to see so many familiar faces in the video. Recognise anyone you know? We do :)

Wow, what a busy couple of weeks! Frank is halfway through his 'Italian Safari' in search of new and exciting products for our Home Make It stores, and has been keeping us all up to date with heaps of Tweets and Facebook posts of potential new products. A very big thank you to everyone who has posted feedback about these products. Frank's also been teasing us with some of the stunning and adventurous dinners that he has been enjoying on his travels. Here's a sneak peek of some of the  new products and some of Frank's own highlights from the trip.  


The rest of the team and I have been conducting interviews for our two new part time positions for our Home Make It stores, we have been overwhelmed with the quality of applicants that we have interviewed. We look forward to announcing and introducing the newest members of our team very soon. This has also got me thinking.....how I have never properly introduced the fabulous team at Home Make It. So stay tuned for our upcoming Newsletter with a run down of "who's who" at Home Make It, their store locations and their areas of expertise.  

The Age: Good Food Month - Queenie's Food Tours 

Queenie's Makes Sausage with Home Make  It

Saturday 23rd November 2013 
Don't miss out on the popular Queenie's Food Tours for The Age Good Food Month! The opportunity to participate in a special sausage-making lesson and specialist cooking class is fast approaching.  We've teamed up with Andrew Prior for this event, which will be a 'sausage extravaganza'. We'll teach you everything there is to know about making homemade sausages and we'll have heaps of fun along the way. 
We will be running some more food and beverage courses at our Reservoir and Clayton stores in October and November. Visit our website to book directly online. Our DIY homemade food and beverage courses are fun, hands on and affordable.     
The trading hours for our Reservoir and Clayton stores are 9am until 5pm, Monday toFriday and 9am until 1.00pm on Saturdays.

You can also shop anytime at our Online Store, with the security and ease of Paypal.  GiftCards are also available.  

You can also follow us on Facebook and Twitter for daily updates, specials, events and more.   

Have a great weekend!  

Clayton Reservoir