Macelleria Richmond

Macelleria Richmond

The Butcher who cooks for you has arrived in Melbourne.

Macelleria Richmond

Chief Meatologist Peter Zaidon has taken his very successful restaurant from the shores of Bondi beach to the suburbs of Sydney and now all the way to Richmond, Melbourne.Macelleria Richmond

The idea is simple, a butcher store and restaurant where you can turn up, chose from the selection of top shelf, dry aged, Cape Grim Australian beef carefully chosen with Peter’s fine eye and then have it cooked for you on site. You can also take it home if you’d prefer.

You might like to try a beer or cider while you wait.Macelleria Richmond

The fun does not stop with the beautifully chosen beef though, you can also select from a colourful array of salads and vegetables to accompany your meat, thus also making Macelleria a favourite among a health conscious crowd.

Then there are the iconic sweet potato fries. Crunchy, sweet and salty they can be swapped for delicious thick-cut potatoe chips that are equally delicious.

The idea behind the store, owned by five friends from Sydney and Melbourne, is to serve simple, whole foods and burgers to a discerning, health conscious crowd in a simple, casual setting. Ingredients are organic or locally sourced and seasonal vegetables make an appearance throughout the year. The real star of the show, apart from Zaidan himself, is the ethically sourced dry aged Cape Grim beef. Certified grass fed and MSA graded, the beef is grown in the naturally pristine Cape Grim area of Tasmania.

Then there are the burgers. There are 14 different gourmet burgers available and all are made with 100% grass fed Cape Grim Angus beef patties, created on premises from scratch. Following along with the ethos of the whole store, the burger buns are made from 100% organic unbleached flour sweetened only with honey. Melbourne even has its own local version, a nod to the ground on which it resides. Macelleria Richmond

Macelleria is all about excellent ingredients used to make good food in a casual and modern setting. Perfect for locals looking for  a simple, healthy meal it will also be sure to appeal to the sports crowds frequenting the popular venues nearby.

The Bondi store is much loved by locals, some of whom visit multiple times a week, and I expect the Melbourne restaurant will be the same.

The details

Macelleria Richmond

87/89 Swan St

Richmond

www.macelleria.com.au

Macelleria Richmond

It's only fair to share...Email this to someoneShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on StumbleUponShare on YummlyPin on Pinterest

Dutch Pancakes Recipe

I am pretty sure this recipe is called Dutch Pancakes.

Dutch Pancakes Recipe

I am very sure that my kids absolutely love it and have been asking for it nearly every morning.

It originally came to us via one of those supermarket magazines but I can’t for the life of me work out which one, nor can I find it again. So instead I have had to adapt from memory to come up with this rather good version.

Two things to note.

You must preheat the pan in the oven for it to work. It must be really rather hot before you throw in some butter and then pour in the batter.

It has no sugar. I think this is rather excellent. It also has a kind of naturally occurring fluffy bowl of its own by the time it is cooked which means I get to control the amount of syrup going in.

I also add chopped bananas, or cooked berries or fresh berries or nuts, depending upon what is in season.

Creamy and quite impressive, this will serve 3-4 or so people at my house.

Dutch Pancakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 3-4
Ingredients
  • 2 eggs
  • ½ cup  milk
  • ½ cup  plain flour, sifted
  • ½ teaspoon of vanilla essence
  • 40g butter
Instructions
  1. Preheat the oven to 220 degrees celsius and pop in a deep, ovenproof, round pan. Leave to heat through for ten minutes.
  2. Prepare the batter by mixing all the remaining wet ingredients and then gently stirring through the dry ingredients until you reach a smooth consistency, I use a hand held whisk.
  3. Open the oven door and put in the butter, it should melt straight away.
  4. As soon as it does, pour over the batter and close the oven,
  5. Leave for 12-14 minutes, depending on your oven.
  6. The sides should pop up and over as it cooks and the base should cook through.
  7. Remove from the oven, it will drop a little and this is Ok.
  8. Pop in your mixed fruit and drizzle over a little syrup.
  9. Cut into slices to serve.

I hope your family enjoys it as much as we do.

Dani.xx

Dutch Pancakes Recipe


You might also like

Home made waffles recipe

Almond and honey Muesli

and for a little bit of fun…..

How to predict your future based on your breakfast.

 

It's only fair to share...Email this to someoneShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on StumbleUponShare on YummlyPin on Pinterest

New Years Resolution. The Year of Saying Yes.

A few years ago, in the last moments of a sticky Summer evening, I decided that I needed to try something new with my life.

You see I had been spending quite a bit of my time moaning and groaning and grousing about some personal problems I was having.

There had been a lot of change going on in my life, some of it rather major and distressing including a big house move, loss of a parent and a change of community.

But one morning it occurred to me that it was time to do something new. Most years, in those lost timewarp days between Christmas and New Year, I would spend some time planning for the year ahead. That year, instead of making plans, I decided I would set myself a goal relating to how I wanted the next year to be, rather than what I wanted to do. In essence I set myself a theme.

It was going to be my year of saying yes.

What this meant was that I was going to change a little bit of what was going on in my life.

Instead of saying “I can’t,” “It won’t work,” “I know I should, but I really don’t want to,” “I guess you are probably right” “if that’s what you think I should do.” Etc

I was going to start saying

“Yes, if I want to do it I will.” And alongside this

“No, if I don’t want to do it I won’t.”

Somehow, from somewhere I just had this epiphany that this was the best way forward for me.

It became known (in my head alone) as the year of saying yes.

It was awesome.

I had spent a really long time trying to make other people happy. A lot of the time I would do things because I thought that is what the other person wanted me to do. Most of the time they probably really did not care. All of the time it was not really up to them to decide what was right for me anyway.

So I set off on my brand new adventure at a roaring pace.

I already knew that doing new things had a magical way of opening up new opportunities. I also already knew that engaging in pleasant activities is good for the soul and the heart and the head.

I decided to keep track of what I was doing as part of a gratitude journal because I also knew that gratefulness increases happiness and this time around I was determined to say yes to happiness whenever it decided to pay me a visit.

Welcome home happy-Ness. Pull up a chair, pop your feet up and just lounge around until you need to head off again.

And so I did some elaborate-ish things (in my mind anyway). I met new people and I tried new things and I went to places that I once would have left for other people. I reached out and I tried my hand and I danced along and I painted my lips too red and wore bright clothes that made me smile in my toes.

Some people were not very happy for me, they didn’t exactly scowl or growl but they didn’t exactly cheer me on either. But I decided to let them go this time because I was cheering and it sounded rad. Plus I was learning to say “no. Not “no” to what other people wanted, but “no” to putting what other people wanted first.

My year of saying yes then led to the year of “just keep going.”

You know how women these days can have it all? Meaning of course, not that we can have everything, rather that we can have a few very specific things. A job, a family and a pair of skinny jeans and a up-do that makes you look 1.4 years younger.

Well after my year of saying yes, I stumbled swiftly into my year of saying “this is all a little bit too much. And so although one morning  I had woken up to the awesome epiphany of the year of saying yes, 12 months later my new theme was this, “the year of just keep going.”

Not very inspiring hey?

But let me whisper a little phrase in your ear that some of you will understand.

That just happened to be year when my youngest child was in kindergarten.

Imma gonna let that sink in.

Kindergarten.

Remember the kinder year?

All that free time just to yourself, except when you are picking up and dropping off and picking up again. Oh yeah and wiping noses and putting cream on rashes and pouring panadol because no one is sick more than a four year old child in kindergarten. It is good for them, I know. They develop immunity and you develop an eye twitch that goes off everytime someone new in your family starts coughing. Again.

So I was entering my final year as a kinder Mum, at the same time as I was working a two day a week, fairly intense job and still Mumming to my crew. Plus the year of yes had created me some excellent opportunities in my creative life so that I was able to pour every spare waking moment into my website.

So here are some things that my year of yes taught me

  • saying yes opens up a lot of new opportunities, so make sure you are saying it to the right things.
  • Throw a lot of mud as only some of it will stick.
  • Saying no can be hard work.
  • Happiness does not determine future happiness.
  • Being unhappy is human and fine and it will keep you honest.
  •  Persistence is important.
  • Sadness and happiness are not mutually exclusive.

My year of saying yes was actually one of the saddest years of my life.

I lost a very special, beautiful, important person in my life and I missed her every day and I still think about her most days. This also reminded of the other saddest year of my life when I lost my own Dad and how losing two parents makes you feel a little lonelier because you are a little more lonely when you don’t have your parents by your side.

But being sad is not separate to being happy in a weird way that you have to live to understand.

Somehow there is room in me for both.

So the year of saying yes, which was also the year of second sadness, led to the year of just keep going, which is also the year of making room for both.

In case you are wondering, the year of “having it all” is yet to occur because frankly, I think it is a load of doo doo.

What do you think?

Do you pick a theme for your new year or do you just chose a word?

Have you had a year of just keep on going? And do you think that sadness and happiness are separate or have you learned to make room for big bouts of both of them, like I had to do?

Dani xx

It's only fair to share...Email this to someoneShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on StumbleUponShare on YummlyPin on Pinterest

Caramel Meringue Tart Recipe

Caramel Meringue Tart RecipeCaramel Meringue Tart Recipe

This is another recipe that comes via my husbands Grandmother.

I love to think of her cooking this sweet pie to serve to the many guests who came to visit her in Gippsland. She was well known for her generous hospitality and for always having something delicious to serve her guests.

We visited her old house recently. It sits proudly on a corner block in the middle of a country town. Easy walking distance to most things. I imagine her walking regularly in to town to get her supplies and perhaps stopping to talk to the other locals along the way. This was a farming community and I am sure that she was the kind of woman that helped give a community its heart and soul.

Even though the house is now old and a little run down it still has a generous air to it. Maybe it is because of all the stories I have been told about bustling times where it was full of family and guests, little children and cake. Or maybe some houses are just lovely no matter how old they get.

Wherever this pie was served, I am sure it was well loved. My family were delighted when I made it for them. It won’t keep for long, but that probably won’t be a problem.

Crispy pastry, gooey “caramel” and glistening meringue on top.

A little hint from a busy Mum, you could always purchase a tart case from the supermarket to save time.

Caramel Meringue Tart Recipe
 
Author:
Ingredients
  • 1.5 cups of flour
  • 2 tablespoons of castor sugar
  • 2 tablespoons of butter softened
  • 1 egg beaten
  • 2 eggs extra
  • 1 cup of brown sugar
  • vanilla essence
  • 2 tablespoons of butter
  • 1 tablespoon of corn flour
  • 3 tablespoons of water
  • pinch of salt
  • 1 cup of milk
  • 2 tablespoons of castor sugar
Instructions
  1. To make the pastry
  2. Place the flour and sugar in a bowl and mix together.
  3. Rub in the butter until it resembles fine bread crumbs.
  4. Add egg and enough water to mix to a soft dough. Knead into a smooth ball and refrigerate for 30 minutes.
  5. Separate the eggs.
  6. To make the caramel.
  7. Add the yolks to the water and beat until mixed together.
  8. Place the brown sugar and corn flour in a bowl and add in the yolk mixture.
  9. Heat up the milk until nearly boiling and pour this into the flour. Cook over a gentle heat until thickened. Add in 2 tablespoons of butter and a few drops of vanilla essence and stir thoroughly.
  10. To make the meringue.
  11. Take the two egg whites in a separate bowl and add the castor sugar. Beat thoroughly until thick and peaks form to make your meringue.
  12. Lay the pastry between two sheets of greaseproof paper and roll out to required thickness. Lay it in your pie tin and pierce with a fork a few times. Bake it in a moderate oven until light brown (15 minutes)
  13. When cooled, add in your caramel and then spread the meringue over the pie and bake in the oven util brown (approx 15 minutes)

Caramel Meringue Tart RecipeYou might also like

Creme de menthe pie recipe. 

Home made nut bar recipe.  

Cauliflower with capers and lemon.

 

It's only fair to share...Email this to someoneShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on StumbleUponShare on YummlyPin on Pinterest

Dani Bee Social Media Management Melbourne

Dani Bee Social Media Management Melbourne

We are very proud to launch our new service, Dani Bee Social Media Management Melbourne.

Having an engaging and visually pleasing social media presence is no longer a bonus but a necessity. If your business does not have a presence online then you and your potential customers are missing out.

We understand that creating and posting great content online can be time consuming and complicated for a lot of small business people. So we are pleased to be offering packages to assist your business with this task.

Here at Dani Bee Social we can provide

  • professional photography service
  • freelance writing for your website
  • content production for your social media profiles
  • graphic design
  • assistance with posting to social media, or
  • taking over your social media posting for you.

We have different packages to suit and would be more than happy to discuss your requirements with you.

Send an email to danib@eatmystreet.net for more information and to book a time to chat.

Let someone else see your business with fresh eyes and then share the buzz with online.

Dani B on behalf of the Eat My Street team.

Dani Bee Social Media Management Melbourne

 

It's only fair to share...Email this to someoneShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on StumbleUponShare on YummlyPin on Pinterest

Australian Food Festivals

Australian Food Festivals

Love travel and love eating?

Then you are probably keen like me, to visit some of Australia’s best food festivals.Australian food festivals tasting australia

Boy are we spoilt for choice with a great range of Australian Food Festivals.

Victoria.

Portarlington Mussel Festival. January 13th, 2018.

Mornington Peninsula Food and Wine Fest. 24th Feb, 2018.

Eltham Jazz, Food and Wine. Eltham. 24th Feb, 2018.

The Prosecco Festival Melbourne. 25th Feb, 2018.

Apollo Bay Seafood Festival. 20th Feb, 2018.

Thorpdale Potato Festival (TBC).

Taste of Kyneton. Feb 25th, 2018.

Meeniyan Garlic Festival. 17th Feb, 2018.

The Herb and Chilli Festival. 17th – 18th March. 2018.

Melbourne Food and Wine. March 16th to 25th.

Melbourne International Coffee Expo. 22-24th March, 2018.

River Graze Melbourne. 16-25 March. 2018.

Yarra Valley Beer and Cider Festival. 14th April, 2018.

Grampians Grape Escape. May 5-6 2018.

Hepburn Springs Swiss Italian Festival.

Melbourne Good Food and Wine Show. 1-3 June, 2018.

Good Food Month Melbourne. June 1st to 30th 2018.

Taste of Melbourne.

Winery Walkabout. Rutherglen. 9th and 10th of June, 2018.

Melbourne Salami Festa. October 2018.

South Australia

Tasting Australia. Adelaide. 13th to 22nd April, 2018.

Cape Jaffa Seafood and Wine Festival. 13th January. 2018.

Crush Festival. Adelaide Hills. 26th to 28th January. 2018.

Harvest Festival, McLaren Vale. 19th Jan. 2018.

Taste the Limestone Coast Festival. Naracoorte, SA.

Clare Valley Gourmet Weekend. Clare Valley. SA. May 2018.

Barossa Gourmet Weekend. 31st august to 2nd September, 2018.

McLaren Vale Sea and Vine Festival. 10th and 11th June, 2018.

QLD

Gold Coast Food and Wine Festival. 20 – 23rd January. 2018.

Noosa Food and Wine Festival. 17th to 20th May, 2018.

Brisbane Food and Wine Expo. 20th-22nd July, 2018.

Brisbane Good Food and Wine Show. October 26-28.

Tasmania

Huon Valley Mid-winter Festival in Tasmania. 13th to 15th July 2018.

Devonport Food and Wine Festival. TBC (October)

Taste of Tasmania. 28th December to 3rd January, 2018.

ACT

Canberra Food and Wine Expo. 9th to 11th of February. 2018.

Truffle Festival. 1st June to 31st August, 2018.

Canberra District Wine Harvest Festival. 6th to 15th April, 2018.

WA

Fish and Sips Festival, 2018. The West Australian Seafood Festival. 2nd to 4th Feb, 2018.

CrabFest. 17th-18th March. 2018. Mandurah, WA.

Truffle Kerfuffle. Manjimup. WA. 23-25th June 2018.

Perth Good Food and Wine Show. 24th to 26th August, 2018.

Perth Food and Wine Festival. 24th to 26th August, 2018.

Margaret River Gourmet Escape. 15-18 November 2018.

NSW

Taste of Sydney. 8-11th March, 2018.

Orange Food Week. 6th to 15th April. 2018.

Taste Tamworth Festival. 6th to 15th April. 2018.

Hunter Valley Wine and Food Festival. May & June, 2018.

Taste of Manly. May 2018. TBC

Sydney Good Food and Wine Show. 22nd to 24th June, 2018.

Hunter Valley Wine Festival. TBC

Ballina Fine Wine and Food Festival. Sunday 1st July, 2018.

Newcastle Food and Wine Expo. August 2018.

NT

Territory Taste Festival. TBC


Got a favourite Australian Food Festivals that you would like to add? Then let me know.

danib@eatmystreet.net


Dani B is a food, travel and lifestyle writer from Melbourne. You can find out more by going here. 

Or you a can support Eat My Street by shopping with our great affiliates including Hunting for George, Dymocks books, Marley Spoon, Matt Blatt furniture and more.


Looking for Dani’s beautiful vintage recipes?

Then try our Grandma Bakes page. 

We also write about parenting,  living mindfully and  gratitude.

 

It's only fair to share...Email this to someoneShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on StumbleUponShare on YummlyPin on Pinterest

Amanda’s Chewy Chocolate-Chip Cookies Recipe

Chocolate Chip Cookies Recipe

Im going to let you in on a little secret.

These are my all time favourite chocolate chop cookies and my go-to indulgent chocolate snack recipe.

The recipe was given to me by a client many moons ago. She used to make them for all the staff at the clinic occasionally and when she would bring them in, well we would all fall over ourselves in the delight of biting into their still warm, buttery softness.

When I was kindly gifted the recipe and I returned home to make them one rainy Winter’s morning, I discovered that I could not quite replicate the perfection.

So I messed a little with the recipe and found the by excluding 1/2 a cup of the flour success was finally mine.

I have included here for you, the original recipe. If you would like to make the perfect version then I suggest you exclude a 1/4 a cup of the SR flour and 1/4 cup of the plain flour. But if you really want the recipe to stretch, then go ahead and add it in. They are still delicious.

My favourite outcome is achieved when I chop up a block of good quality coverture chocolate into different sized pieces. It is so satisfying to bite into a big melty piece of chocolate nestled amongst the dough.

When I am in a rush though I just throw in those store bough chocolate chips. My most recent record for this recipe was 20 minute from beginning to end and it made for a much friendly afternoon snack than the biscuits my kids beg me to buy from the supermarket.

Annie's Chewy Choc-Chip Cookies
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 125 g of butter
  • ½ cup of brown sugar
  • ½ cup of castor sugar
  • 1 teaspoon of vanilla essence
  • 1 cup of plain flour
  • 1 cup of SR flour
  • 2 eggs
  • 1 tablespoon of milk
  • 1 cup of milk chocolate melts
Instructions
  1. Preheat oven to 180 degrees celsius and line two baking trays.
  2. Beat the butter, sugars and vanilla essence together until light and fluffy.
  3. Add eggs, one at a time, beating well after each addition and then add the milk.
  4. Sift the flours together and then mix into the butter mixture with a wooden spoon.
  5. Add the chocolate bits and stir through until just combined.
  6. Roll large teaspoons of mixture into balls and place on the baking tray, 5cm apart.
  7. Bake for 15 minutes or until brown.
  8. Cool on a wire rack.

Enjoy.

Dani xx


I cannot deny it, I like baking with chocolate.

Here are a few of my other favourite chocolate recipes.

Chocolate Mud Cake

White Chocolate Mudcake with coconut

Chocolate nut slice

Enjoy a little nostalgia in your kitchen?

Then why not scroll through my “Grandma bakes” recipe collection.

While you are here, you might like to support Eat My Street, by shopping with our affiliates. 

 

 

It's only fair to share...Email this to someoneShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on StumbleUponShare on YummlyPin on Pinterest

Opa’s Butter Biscuits Recipe

Opa’s butter biscuits recipe

butter biscuits recipe

The life lesson here seems to be, don’t let me near your family cook books unless you like sharing.

I tend to find those old hand written and reliably dog eared pages in a home cooks collection an absolute treasure trove.

So it is with this recipe, lifted from my own Mum’s plastic coated, age old collection of family recipes. This one is titled “Butter Biscuits (Opa’s)” and so I know that at some point it made its way across the seas from the family bakery in the Netherlands many years ago.

It must be good right because why else would a Bakker bother taking it with them and then holding tight to it and passing it down the family?

When I first gave the recipe a try, I immediately remembered…. indeed it is a good recipe.

With the first buttery bite of these sugary biscuit I am transported back to my Oma and Opa’s windmill’d red, green and white house in the Yarra Valley. In tasting these cookies I am remembering my childhood and my grandparents and their ornately decorated lounge room where the adults talked and talked for hours.

These cookies are very sweet and very buttery and as such are a bit of a treat at my house. Worthy of serving at Christmas time I think.

Opa’s Butter Biscuits
 
Prep time
Cook time
Total time
 
Author:
Recipe type: traditional
Ingredients
  • 8 oz butter
  • 8 oz sugar (less 1 tbsp)
  • 1 egg
  • 8 oz plain flour, sifted
  • a pinch of salt
  • 1 tbsp S.R. flour
  • 6 drops of lemon essence
Instructions
  1. Cream the butter and sugar until almost white.
  2. Add the egg and lemon essence and mix well.
  3. Add the sifted flour and a pinch of salt. Stir until just mixed together.
  4. Drop teaspoons full of mixture onto a lined baking tray and cook in a moderate oven until golden brown. (12-15 minutes).
Notes
Keep a close eye on the cookies as they bake as you don't want to over cook them.
Space them out nicely on the tray as it is a wet mixture and they will spread.
This recipe is not any good for making into shapes as it is too soft.

Enjoy.

Dani xx


Dani B is a food and lifestyle blogger from Melbourne. She loves experimenting with new recipes and discovering old treasured classics.  You can find some of her favourite recipes here.

She also runs Dani Bee social media management Melbourne.


Looking for something else to cook?

How about this risotto picnic pie?

risotto pie

It's only fair to share...Email this to someoneShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on StumbleUponShare on YummlyPin on Pinterest

Marshmallow Pavlova Recipe

I am infamously quoted among my extended family as having said “I don’t really eat dessert” and then also, not long after , “‘I’ll have a little bit more please” at one of my first Christmas dinners with my new family.

So it goes with this, the  Bruce family Marshmallow Pavlova.

I really am not that much of a dessert eater, unless it involves fruit, cheese or chocolate. But this pavlova is perfect. Marshmallowy, crunchy and sweet all at once.Marshmallow Pavlova Recipe

My absolute favorite (but definitely not traditional) way to decorate it is with too much cream, generous drizzles of melted white chocolate, little chocolate balls and some fresh berries.

I have also experimented with rose water & chocolate in the base as flavorings.

The Bruce family stick to a strict regime of fresh fruit and flake or peppermint crisp as toppings. You can’t really go wrong with these.

This recipe belongs to my late Mother-in law. She taught me a lot about cooking sweet food. She loved cakes and sweets and had a huge repertoire of recipes that were tried and tested. She added her own notations to them year by year, always eager to share the secret tricks to getting these recipes perfected.

I often think back to the advice she gave me when I was home looking after my first baby. Tired, exhausted and completely bamboozled by this new task I had before me to raise a tiny, gorgeous human, she supported me in a vast array of practical tasks without judgement or comment.

Her advice was this

“Always have a packet of biscuits handy for yourself. If you get up in the middle of the night to feed the baby and you are hungry, you will have something to eat.”

In essence what she was saying was “look after yourself” and it was very valuable and precious advice.

She was that kind of person.

I have printed her “notes” here for your enjoyment and to help you make an awesome pavlova.

Her number one rule of pavlova making (and she made many, many pavolvas in her time) was this.

“Just have a bash at it because you can’t get it too wrong and either way it will be delicious.”

Marshmallow Pavlova Recipe

Ingredients

4 egg whites
1 cup of caster sugar
1 dessertspoon of cornflour
1 teaspoon brown sugar

Method

Add egg whites until stiff.
Add 1/2 cup of castor sugar, beat thoroughly until the sugar is dissolved- about 5 minutes.
Add remaining sugar, 1 tablespoon at a time, beating well after each addition.
Lightly fold in the cornflour then the vinegar.
Scrape the mixture out into a pile onto grease proof paper. Shape it into a circle and keep it fairly high in shape as it spreads a bit as it cooks.
Place on a low shelf in a pre heated oven 200 degrees celsius, then immediately reduce heat to 125 degrees and cook for 1 1/4 to 1 1/2 hours. Cool in the oven.

Note that the pavlova will shrink and crack on cooling- that is normal- just fill it with whipped cream and toppings.

Extra notes for eggselent pav.

  • Buy medium eggs and make sure they are room temperature before using.
  • Seperate the egg whites from yolks into a cup one at a time before adding them to a  big basin as you must not get any yolk in with the whites as it will prevent fluffiness and a good stiffness of the whites.
  • Put the whites into a dry, clean basin- no greasiness. Warm it a little first if you like, to help the egg whites fluff up more (sometimes I warm the beaters in the oven for a few minutes first so that the egg whites fluff up more.)
  • When you first beat the egg whites don’t over beat them- just beat until soft peaks form and it is reasonably stiff- lift the beater up and see if it holds in a peak with only the top bending over. Once you have added some sugar you can beat them as much as you like. Beat until all the sugar is dissolved.
  • I am usually generous with the vinegar and cornflour. It using an electric mixer just gently beat on low speed- til just mixed in.
  • Putting the pavlova in at high temperature puffs it up well, then lower the temperature for cooking- an extra quarter of an hour never hurts as it makes a bit more of a crisp crust. Sometimes you check it when the time is up and the crust seems quite fragile- just cook it another 15 minutes and be sure to check it.
  • In the cooler weather the pavlova will cool faster and crack a little more but if left in the warmth too long it can sweat.
  • I usually cover with a light food cover until its quite cool- put on a plate and in the fridge until ready to se. It will be Ok in there for a couple of days. If you want to keep it longer pop it in the freezer- it should be Ok for about 4 weeks.
  • For the topping you can beat some cream well and add some icing sugar and vanilla.

Happy Eating.

Dani xx

My chocolate version.

Enjoyed this recipe?

Then you might like to see some of my other traditional recipes.

Opa’s Butter Cookies. 

Traditional Cheese Biscuits recipe. 

It's only fair to share...Email this to someoneShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on StumbleUponShare on YummlyPin on Pinterest

The Old Butcher Shop Cafe Seville

The Old Butcher Shop Cafe Seville

I was kindly invited to visit the Old Butcher Shop Cafe Seville for brunch and to write a review. Seeing as I love this part of Melbourne, and I knew that the awesome Seville Water Play park was just across the road, I decided to head out on a Saturday morning with the kids in tow.The Old Butcher Shop Cafe Seville
Natasha is the owner of the Old Butcher Shop Cafe and she was confidently driving the coffee machine for a busy and enthusiastic crowd of regulars and locals when I arrived.The Old Butcher Shop Cafe Seville
Natasha is having something of a tree change in her life, after leaving her corporate job in the City three years ago to pursue her dream of running a great cafe in her home town. Natasha’s Mum is chief butcher in charge of the old butcher shop from where the cafe takes its name. They have moved down the road now to a larger premises but Natasha just knew that the old building had a lot of promise as a cafe so she set about renovating it into a cafe that she would love to eat at. I think she has done a great job.

Long and narrow with an original exposed brick wall running down one side and windows that look out onto the street at the front, the cafe has a lot of warmth and charm. Add to this the display of art by a local artist and the cosy atmosphere is complete.The Old Butcher Shop Cafe Seville

Natasha is serving Wow blend coffee ($3.50) which is from a small local company run by a husband and wife team from the Yarra Valley. Beans are roasted here locally but are imported originally from their family run company in Indonesia.

They also serve Tea Drop teas.

I was also a little smitten with their very smart takeaway cups by Live & Give, with proceeds from each purchase going to support charity. coffee at the Old Butcher Shop Cafe Seville

To the food. Breakfast is all day (kitchen closes at 3pm) and includes eggs benedict ($17.50), hash stack ($18) or the amazing sounding tasters board ($18) with mini granola and baked rhubarb, smashed avo on toast, poached egg, warm croissant, house made jam & an orange juice.

I was very tempted to order the delicious sounding lamington pancakes (house made pancakes, raspberry compote, milk chocolate ganache and shaved coconut flakes)  but in the end could not resist the look of the butchers breakfast board. Eggs your way, bacon, herb roasted tomatoes, mushrooms, spinach, saganaki, avocado, house made potato hash (very good) relish and organic sourdough toast. brunch at the Old Butcher Shop Cafe Seville

The delicious thick cut bacon was smoky and full or flavour and like the sausages, come straight from the family butcher shop.

There is also a lunch menu and a very decent kids menu to keep the littlies happy.pancakes at the Old Butcher Shop Cafe Sevillemilkshake at the Old Butcher Shop Cafe Seville

Overall I found the Old Butcher Shop Cafe to be a bit of a hidden gem, serving decent honest food with warmth and hospitality and unexpected touches of good.banana bread at the Old Butcher Shop Cafe Seville

Pop in on your way to a winery or have a wander and check out some of the local offerings (wineries and cherry /berry picking are all close by).

Dani


The details

www.theoldbutchershopcafe.com.au

559 Warburton Hwy, Seville. 
Opening hours:
Monday to Friday 6.30am to 4pm.
Saturday 7am to 4pm.
Sunday 8am to 4pm.

Old Butcher Shop Cafe Seville

 

It's only fair to share...Email this to someoneShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on StumbleUponShare on YummlyPin on Pinterest

Cheese Biscuit recipe. Just like Grandma used to make.

Cheese Biscuit recipe with cayenne & poppy seeds.Vintage Cheese Biscuit recipe with cayenne

The recipe for these “Cheese biscuits”come to me via my husbands mother. We were very fortunate to inherit a bag full of old, loose, handwritten recipes as well as a long list of my mother-in-laws own family recipes.

A lot of the recipes have very basic instructions and I assume this is because they were so familiar to the maker that they never really required any complicated notes. For generations recipes were handed down this way, by cooking in the kitchen together and passing on all the secrets and tips through the process of cooking together, rather than through the written word.

I have quite a few recipes that I learned this way and maybe you do too.

But back to the cheese biscuit recipe. They came with a note to mix together, roll flat and bake in the oven. Through trial and error I have elaborated on those instructions and I have also added in my own extra ingredient, poppy seeds.

These biscuits are surprisingly very tasty and with the addition of cayenne pepper are probably more to the preference of adults, although my children did enjoy eating them too.

I have tested this recipe out on some friends with great success.

The mix creates a cheesy, fully flavoured biscuit with a little crunch and more lightness than you would expect. Serve them with a good cheese and a slice of crunchy pear, or cut them into small squares to add to a cheese plate.Cheese Biscuit recipe

Or just eat simply on their own, they are a little addictive.

I hope you will like it too.

Cheese Biscuits
 
Prep time
Cook time
Total time
 
Author:
Serves: 12-14
Ingredients
  • 1 cup of S.R. Flour
  • 5 tablespoons of grated cheese
  • 1 tablespoon of butter, melted.
  • ½ teaspoon of salt
  • 1 tablespoons of poppy seeds
  • 1 tablespoon of sesame seeds
  • a large pinch of cayenne pepper
  • 4-6 tablespoons of cold water
Instructions
  1. Preheat your oven to 200 degrees celsius.
  2. Add all the SR flour, cayenne, poppy seeds,salt and cheese to a mixing bowl and stir to mix.
  3. Pour in the melted butter and slowly add in the cold water until the mixture starts to come together. Use a butter knife to pull it together as you slowly add the water.
  4. When the mixture has come together, roll it into little balls.
  5. Get a baking tray and cover it with baking paper.
  6. Add the cheese balls to the tray and squish them flat.
  7. Use a rolling pin to roll them flatter still.
  8. Put them in the oven and bake for 15-20 minutes but keep an eye on it as you want them to cook through, but not burn. They should be nicely brown and crisp.
  9. Enjoy on their own or as part of a cheese platter.
Notes
Use as much cayenne pepper as your heart desires, but start out with just a little bit as you do not want the flavour to overwhelm.

I plan to experiment with cutting these biscuits into flat squares too.

Cheese Biscuit recipeI enjoyed using the “cayenne pepper” which is not really an ingredient that I use much in my kitchen. You can add as little or as much as you like. I get more lavish with the cayenne each time I make them but I do keep in mind that my kids will probably complain if there is too much of it.Cheese Biscuit recipe

I really love discovering traditional recipes that have truly withstood the test of time. Do you have a favourite recipe handed down through the generations in your family? I’d love to hear about it.

Happy Cooking.

Dani xx


Have you tried Aussie Farmers Direct?

As an affiliate supported of Eat My Street they are currently offering  $30 off your first meals order of $60 or more. Simply visit here, make your order and   enter promo code 30OFF and you’ll enjoy $30 off your first order of $60 or more! Valid until 19th November.


I think I am finally ready to admit that Christmas is on the way. For me that means I first had to deal three birthday parties for my children, in four weeks. Now that is over, I am finally feeling a little excited about the festive season.

To that end, I just had to share with you the beautiful Christmas range from another affiliate, Williams Sonoma. You can order online and if you spend over $99, shipping is free.

Do you have your Christmas plans sorted yet? I am looking forward to decorating our new house and enjoying our nightly hot chocolate bar tradition.

More on that soon.

Dani

 

It's only fair to share...Email this to someoneShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on StumbleUponShare on YummlyPin on Pinterest