Posts in Recipes
Get comfortable in the kitchen with eggs benedict, made from scratch: A scientific exploration.

By following the links in this guide, you will learn how to make the four main elements of the most heavenly eggs benedict ever - soft and pillowy sourdough bread with lashings of creamy home-made butter topped with a perfectly poached egg that is swaddled in a silky and luxurious hollandaise. 

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Creamy Home-Made Butter

Have you ever had the chance to lather a piece of bread with home made butter, just minutes after it was made? If your answer is no, your missing out on one of life’s most simple and delicious pleasures. All you need is a jar of cream and something to whisk it with. Within just a few minutes you’ll have the most delicious butter you have ever tasted. Follow my recipe to learn how simple it really is.

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The Science and Magic of Sourdough Bread

At its most elementary, bread is merely flour, water, yeast and salt; yet if we take a deeper look, we find complex chemical transformations that turn lumps of wet dough into a food that throughout the ages has become synonymous with life itself. Familiarise yourself with the with the basic chemical, physical and functional properties of sourdough breadmaking and you too can turn out light, aromatic and rustic looking loaves that hold up against many bakeries. 

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Gervasoni Family Bull Boar Sausage

The Bull Boar Sausage is a culinary legacy left by Swiss Italian immigrants who settled in Daylesford during the 1850's Victorian gold rush. This unique sausage has a very distinctive taste. It comprises equal portions of beef and pork and heavily laden with sweet spices. Every Swiss Italian family in the district had their own closely guarded secret recipe and is the reason why this Daylesford specialty is facing extinction and now holds a place on the Slow Food Ark of Taste. Here is a handwritten Gervasoni family recipe for you to try.

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