THE MIDNIGHT OILS

The latest news from the Ballarat Food Network

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PROVIDER'S PROFILE - MAGGIE & KATE

KATRINE TAYLOR MAGGIEKATE

KATRINE TAYLOR WHAT’S YOUR THING? Good food, it makes me happy.

LOCATION: 4/403 Warrenheip Street Buninyong, Vic 335
HOURS: Mon-Fri 7am-3pm & Sat 8am-1pm
PHONE: 5341 2208
EMAIL:
MAGGIE & KATE ON FACEBOOK

Table

MAGGIE & KATE STORY
Katrine Taylor has always wanted her own cafe, so with young children she started off with a coffee van instead. She has since made the transition to her own cafe located in Buninyong. The opportunity came in May 2016 when the cafe formerly known as the Figleaf in Warrenheip Street became available for sale. Katrine was born in Buninyong and returned to live there with her family over three years ago, the cafe was perfect for her vision of Maggie & Kate.

The name Maggie and Kate is a reference to Katrine and her Mum and treasured memories of learning to bake. Maggie & Kate is a sweet little cafe where you will be served fabulous coffee and fresh baked classics such as yo yos, jam drops, shortbread, slices, biscuits, muffins and cakes all made on the premises. Maggie & Kate also serve a tasty range of breakfasts and lunches featuring local, quality produce.

Katrine Shopfront

In the first few months Katrine made many subtle changes to the decor, spending weekends painting, introducing new lighting, chairs and signage. She has a busy stream of customers ordering coffee, snacks, breakfast and lunch to go, and many more are now taking time to sit down and enjoy the fresh flavours in a cosy, comfortable setting.

NEW DIRECTIONS FOR MAGGIE & KATE
Katrine has introduced a menu with a style of food she has always wanted to offer. Baking in house traditional recipes from her Mum and Grandmother. It’s the place you can go to to enjoy great coffee and cake at a reasonable price.
Katrine’s introducing lot’s of new baked classics along with her staples to cater for her regular customers. Her goal is to make everything fresh in house.

Muesli Square

FOODIE INSPIRATION
Katrine’s baking inspiration comes from her treasured collection of cookbooks, she inherited a portion of her grandmother’s and all of her mothers. It was from these Katrine developed her love of baking and is encouraging her kids to use them as she did when she was younger.

Breakfast Muffin

Katrine values quality local produce and uses the best at Maggie & Kate including Basilio Sourdough, Inglenook Milk, Country Style Smallgoods ham, bacon and salami, eggs from Idyll Farm, Warnambool Cheese and Grounded Pleasures fine drinking chocolate assortments.

Drinks Menu

WHAT’S YOUR FAVOURITE THING?
Without hesitation Katrine loves butter and good eggs.
Her favourite comfort treat is a Maggie & Kates ham and cheese toastie, with thick cut Basilio Hi Top slices, Warnambool Cheese and Sebastian’s ham.

Toastie

TELL US ABOUT THE COFFEE?
Katrine admits she loves her coffee strong paired with Inglenook milk. They do a bustling trade in Allpress Coffee, who are based in Collingwood. They supply excellent fresh coffee and Katrine and her staff have all been trained at Allpress to ensure they have mastered the craft of serving excellent coffee.
Given their busy trade of early morning Geelong commuters every morning they must be adept baristas.

Allpress Coffee

WHAT OTHER BALLARAT FOODIES INSPIRE YOU?
Katrine loves the pizzas from Trevor’s Pizza a few doors down from Maggie & Kate in Warrenheip Street Buninyong and dines at Meigas Spanish Restaurant in Armstrong street Ballarat as often as she can, referring to Jose’s food as ‘Amazing!’.

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PRODUCER'S PROFILE - THE POMEGRANATE TREE

Glenda Maes

GLENDA MAES WHAT’S YOUR THING? Seasonal fruit cordials.

PHONE: 0431 602 631

EMAIL:

WEBSITE: http://www.pomegranatetree.com.au

Pomegranate logo

THE POMEGRANATE TREE STORY

Glenda Maes has an extensive background in food. She is a food and technology teacher, co-author of 5 editions of Food, People & Technology for secondary schools, has worked as a catering officer at the Alfred Hospital, as a free lance home economist and a food demonstrator at the Prahran Market. Creating her own business The Pomegranate Tree was a wonderful happenstance, the result of an abundance of lemons a few years ago. Glenda’s lemon trees were loaded and she was determined to make something delicious. Glenda the food technologist researched and refined her recipe until she came up with a delightful lemon cordial. This was the beginning of Glenda’s quest to experiment with new seasonal flavour combinations to create a range of seriously exotic cordial flavours.

In 2013 Glenda made bottles of lemon, orange and raspberry cordial as gifts for guests at her daughter’s wedding and received overwhelming feedback that she should sell them. By now realising she needed to create a business The Pomegranate Tree was born, the inspiration to name her business was a dedication to the memory of Glenda’s mother in law, Iris Davis who had a grand old pomegranate tree on her property in Dimboola, the tree that introduced Glenda to the wonders of the pomegranate fruit. Glenda's son Nathan Davis a graphic designer, created The Pomegrante Tree branding, packaging and website. So elegant and contemporary.

Three years on Glenda has developed a range of seasonal cordials made from exotic blends of spices and local fruits, flowers and herbs. She picks as much of her ingredients as she can and is often out foraging with fellow minded foodies in the Ballarat area. What Glenda can’t pick herself or obtain from gifted bounties from friends, she sources from local quality growers such as Yendon Tomatoes for basil and strawberries, Buninyong Blueberry Farm for blueberries and Wilsons for quality fruit assortments. She also has a secret local berry grower who supplies her with raspberries, boysenberries and loganberries.

Pomegranate Tree Colection 1

Pomegranate Tree Colection 2

NEW DIRECTIONS FOR THE POMEGRANATE TREE

Constantly experimenting with new flavours. Glenda’s background in food technology has armed her with the knowledge and skills to blend interesting new flavours such as Lime & Black Pepper and Blueberry & Cinnamon. Her curiosity to blend new combinations has also resulted in some strange results, a Peach Melba blend with peaches and raspberries did not turn out to her satisfaction, nor did her blend of Cumquat & Ginger. Her latest cordial flavour for this year, Tangello, Lime & Ginger passes with flying colours.

FOODIE INSPIRATION

Glenda’s inspiration to take up teaching food technology was her school teacher during 1968-70 at Sebastopol College, Cathy McCallum, nee Nicholls. Many years later they would teach together at Boronia Heights College and remain lifelong friends. Glenda, originally from Ballarat spent the majority of her working career in Melbourne, she returned to Ballarat in 2009 after 34 years and is an inspiration to the Ballarat Food community. Glenda loves people, when she’s not experimenting with flavours, she’s teaching students in Ballarat about food and she’s also a celebrant for weddings and funerals.

pomegranate soda

WHAT’S YOUR FAVOURITE THING TO DO WITH YOUR CORDIALS

Glenda’s favourite flavours are Grapefruit & Passionfruit and Lime & Black Pepper mixed with soda water and sometimes with a splash of vodka. Glenda has designed her range of cordials for special occasions, they are delicious with cocktails and perfect for non alcoholic drinkers. She also uses her cordials in marinades and salad dressings with vinegar to add interesting flavours to her dishes.

Cordial Collection 1

THE SEASONAL CORDIAL RANGE

LEMON
STRAWBERRY & BASIL
BLOOD ORANGE & STAR ANISE
BLUEBERRY & CINNAMON
BOYSENBERRY & ANISEED
ELDERFLOWER & LEMON
GRAPEFRUIT & PASSIONFRUIT
LIME & BLACK PEPPER
LOGANBERRY & VANILLA
MANDARIN & POMEGRANATE
ORANGE & KAFFIR LIME
ORANGE & RASPBERRY
TANGELO, LIME & GINGER

Cordial Collection 2

STOCKISTS

Kitteltey’s at the Gallery in Lydiard Street, The Turret in Sturt Street and Saltbush Kitchen at M.A.D.E 102 Stawell Street Ballarat.

LOCAL MARKETS

The Creswick Artisan Market, held on the first Saturday of every month 9am - 2pm Creswick RSL Hall, 60 Albert Street, Creswick.
The Ballan Farmers Market, held on the second Saturday of every month 9am-1pm The Mill Cottage, 96 Inglis Street Ballan.
The Lal Lal Festival 30th October 2016.

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PRODUCER'S PROFILE - BASILIO SOURDOUGH

Ballaratfood Georgio Basilio

GEORGIO BASILIO WHAT'S YOUR THING? Traditional Sourdough

PHONE: 0457 347 185

EMAIL: 

WEBSITE: www.basiliosourdough.com.au

Basilio logo

SOCIAL MEDIA 

FACEBOOK

INSTAGRAM

Basilio Giant Loaf

THE BASIL SOURDOUGH STORY

Georgio Basilio, born in Italy, a classically trained chef has worked in restaurants in Italy, France, Switzerland England and Australia. 25 years on Georgio began his quest to perfect the art of sourdough at Redbeard Bakery in Trentham where he became senior baker. 

In 2010, driven by the lack of real bread available in the area, Georgio brought his traditional bread making skills to Ballarat, establishing Basilio Sourdough. Six years on Georgio has set the standard for quality sourdough in Australia. He uses organic and biodynamic produce where possible and supports our local producers using their best quality ingredients. What Georgio creates is a variety of sourdough loaves like no other available in the region, all of his loaves are hand made using time honoured methods he has learned and skills he has honed since embarking on his artful process.

Basilio SourDough

SIX YEARS ON FROM THE INCEPTION OF BASILIO SOURDOUGH

Georgio is still doing things as he has from the beginning, the method is still the same, although he does concede his skills have improved over the years. "Time is the essence." He delivers an exceptional range of sourdough products and also manages to create new and interesting varieties depending on the season and impulse.

Georgio bakes for delivery on three days a week Tuesday, Thursday and Saturday. He takes the entire week's orders every Saturday, cutoff 5pm, to ensure he can produce every loaf for the time the process requires.

WHAT'S YOUR FAVOURITE PRODUCT?

Georgio has no favourites, and fair enough, when they are all so good who can choose one? He does admit to being partial like to a rye sourdough toastie with corned beef, sauerkraut, gruyere, mustard and pickles.

 

THE BASILIO SOURDOUGH RANGE

Basilio Range

WHOLEMEAL 750g
WHOLEMEAL SLICE

Wholemeal 750g

 

INGREDIENTS

  • Organic Wheat Flour
  • Organic Stoneground Wheat Flour
  • Biodynamic Stoneground Wholegrain Rye Flour
  • Filtered Water
  • Natural Pink Lake Salt
  • Natural Leaven (Flour and Water)
  • Sesame Seeds

 

HI TIN 1kg
HI TIN SLICE

Hi Tin 1kg

 

INGREDIENTS

  • Wheat Flour
  • Organic Stoneground Wheat Flour
  • Filtered Water
  • Natural Pink Lake Salt
  • Natural Leaven (Flour and Water)
  • May contain traces of nuts and seeds

 

BATARD LOAF
BATARD SLICE

Batard 650g

 

INGREDIENTS

  • Organic Wheat Flour
  • Organic Stoneground Wheat Flour
  • Biodynamic Stoneground Wholegrain Rye Flour
  • Filtered Water, Natural Pink Lake Salt
  • Natural Leaven (Flour and Water)

 

RYE LOAF
RYE SLICE

Rye 800g

 

INGREDIENTS

  • Biodynamic Stoneground Wholegrain Rye Flour
  • Filtered Water
  • Natural Pink lake Salt
  • Natural Leaven (Flour and Water)

 

CIABATTA
CIABATTA SLICE

Ciabatta 550g

 

INGREDIENTS

  • Organic Wheat Flour
  • Organic Stoneground Wheat Flour
  • Filtered Water
  • Natural Pink Lake Salt
  • Natural Leaven (Flour and Water)
  • May contain traces of nuts and seeds

 

OLIVE CIABATTA
OLIVE CIABATTA SLICE

Olive Ciabatta 550g

 

INGREDIENTS

  • Organic and Biodynamic Sifted Wheat Flour
  • Organic semolina
  • Extra Virgin Olive Oil
  • Pink Lake Salt
  • Filtered Water
  • Organic Kalamata Olives
  • Garlic
  • Thyme

 

GRAIN AND SEEDS LOAF
GRAIN AND SEEDS SLICE

Grain & Seeds 650g

 

INGREDIENTS

  • Organic Wheat Flour
  • Organic Stoneground Wheat Flour
  • Biodynamic Stoneground Wholegrain Rye Flour
  • Filtered Water, Natural Pink Lake Salt
  • Natural Leaven (Flour and Water)
  • Linseeds
  • Sunflower Seeds
  • Sesame Seeds
  • Sprouted Rye Grain
  • Sprouted Wheat Grain
  • May contain traces of nuts and seeds

 

FRUIT AND SPICE LOAF
FRUIT AND SPICE SLICE

Fruit & Spice 700g

 

INGREDIENTS

  • Organic Wheat Flour
  • Organic Stoneground Wheat Flour
  • Filtered Water, Natural Pink Lake Salt
  • Natural Leaven (Flour and Water)
  • Sun Muscats
  • Sultanas
  • Currants
  • Apricots
  • Cinnamon
  • Nutmeg
  • Cloves
  • Ginger
  • May contain traces of nuts and seeds

 

WHERE TO BUY BASILIO SOURDOUGH?

Bread lovers across the region can buy Basilio Sourdough from a variety of outlets.

MARKETS: The Lakeside Farmers Markets in the second and fourth Saturday of each month, Creswick Market on the third Saturday of each month and Saltbush Sundays at Saltbush Kitchen at M.A.D.E every Sunday.

Basilio Market Bread Basket

STOCKISTS: 
Ballarat: Campana's Stockade cellar, Cnr Mair & Armstrong Streets, Kittelty's At The Gallery Lydiard Street, Ryan's IGA Cnr Sturt & Pleasant Streets, and Wilsons, Coltmans Plaza Lucas.
Buninyong: Foodworks 310 Learmonth Street and Espresso Depot 315 Learmonth Street.
Creswick: Goldfields Farmhouse Cheese 71a Albert Street.
Clunes: The Clunes Greengrocer, 46 Fraser Street.
Daylesford: Tonna Fruit and Vegetables, 141 Vincent Street.

Basilio Porridge Loaf

CHEFS IN THE REGION FEATURING BASILIO ON THEIR MENUS:

The Unicorn 127 Sturt Street, Red Peppa 34 Sturt Street Ballarat
Vegas & Rose 96 Humffray Street North, Oscar's Hotel 18 Doveton Street South Ballarat
Open Pantry 22 Main Road Ballarat
Golden Point Cafe 611 Main Road Ballarat
North Ballarat Sports Club Creswick Road Ballarat
Ballarat Provedore 9379 Western Highway Warrenheip
Quality Inn: The Menzies Humffray Street Ballarat
Saltbush Kitchen 102 Stawell Street Ballarat
Kittelty's At The Gallery Lydiard Street Ballarat
Maggie & Kate 4/403 Warrenheip Street Buninyong
Red Nonna 3 Howe Street Daylesford
Blue Bean love 115 Main Road Daylesford
321 Learmonth 321 High Street Learmonth
Belvedere Social 82 Vincent Street Daylesford
Bread & Circus Provedore 53 Fraser Street Clunes
Frank & Connie's Main Street Hepburn Springs

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BALLARAT FOOD WINTER HIGHLIGHTS

Grounded Pleasures Ballarat FoodGrounded Pleasures Pure Drinking Chocolate pleasure

As winter comes to a close and the days brighten and draw longer we look back at what seemed like an especially cold and wet winter in Ballarat. Although we may have been hibernating for a good portion of the season there were some tasty developments taking place in the Ballarat Food scene.

Basilio Sourdough bread is now available from Ryans Pleasant Park IGA supermarket. We are so excited for Georgio and his team who are now supplying fresh baked authentic sourdough to the supermarket located on the corner of Sturt and Pleasant Streets. I have posted about the world of cheese available at this fantastic supermarket. Now they have my favourite bread to go with all the cheese. Basilio is currently delivering Tuesdays, Thursdays and Saturdays, but be warned. Be early! I have been delighted and frustrated in equal measures, that bread moves fast.

Basilio IGA Ballarat FoodBasilio Sourdough now available at Ryans Pleasant Park IGA

Do not stress. The much lauded crunchy and substantial sourdough is also regularly available from Campana’s Stockade Cellars on the corner of Mair & Armstrong Streets, Kittelty’s at the Ballarat Art Gallery, Saltbush Sundays (Sundays at saltbush Kitchen at M.A.D.E.), Wilsons in Lucas and local fresh produce markets on a Saturday.

Farmgate Produce Basket CornucopiaSaltbush Sundays local farmgate produce 

For those of us who find it hard to make it to a farmers market on a Saturday you can get an assortment of local fresh produce between 9:30am and 4pm at Salt Bush Sundays, including Basilio, Yendon Tomatoes, Ballarat Mushrooms and Spring Creek Organic vegetables.

Country Style Smallgoods is now available from Saltbush Kitchen at M.A.D.E. Brigid is stocking Sebastian’s best selling sliced bacon, ham and sausages for you to buy seven days a week. You can also order from the complete Country Style Smallgoods catalogue of exotic cured pieces and salamis online for pick up on Sundays at Saltbush Kitchen at M.A.D.E.

Country Style Sausages Ballarat Food
Country Style Smallgoods Sausages

This winter I finally met some of Ballarat’s social media foodies. Such a fun and diverse group of people who enjoy the great food in our region. Based on our mutual interest we have decided meet up on a semi regular basis to sample some of the excellent food Ballarat has to offer. We kicked off at Saltbush Kitchen at M.A.D.E. where Brigid Corcoran took us on a tasty afternoon adventure with her delicious Bush Food Spices. You can check out on Brigid’s Bush spice range on her new website.

Balarat Foodies
Ballarat Foodies

We (The Ballarat Foodies ) followed up a few weeks later with a chocolicious afternoon at Kittelty’s sampling the decadent range from Grounded Pleasures. A huge thank you to Sophie and Craig McKenzie and Sara Kittelty for an educational afternoon that my tastebuds will never forget.

Grounded Pleasures Choc Cake Kitteltys
Sarah Kittelty's Grounded Pleasures chocolate and almond cake 

More winter highlights? The now entrenched flurry of gourmet pies being debuted each winter vying for Coopers Pie and Pale competition prize. This year awarded to the Mallow’s entry a Coopers stout slow braised beef and mustard pie served with stomp mash and apple witlof slaw.

Meigas Croquettes Ballarat Food
Meigas blood sausage croquettes

Armstrong Street has become the go to precinct for a quick and tasty repast. For my hearty winter fix I have been frequenting Meigas in the evenings for their sizzling garlic prawns and blood sausage croquettes with a glass of Spanish red. Whilst on a cold Ballarat day I find it hard to resist a warming bowl of dumpling soup at Saigon Vietnam Noodle House. If I am extra hungry I order a giant bowl of chicken pho.

Dumplng Soup Ballarat FoodSaigon Vietnam Noodle House dumpling soup 

A few new spots popping up this winter include The Local Cafe in Lydiard Street North, Il Piccolo Gelato in Sturt Street, Zambrero: Mexican with a Mission in Armstrong Street, High Tea and Jazz at Alexandria Tearooms is one to pop in the calendar and Ballarat’s latest addition Holy Smokes BBQ opening today in Sturt Street.

What Ballarat food have you been loving this winter?

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MASTERCHEF LOOKING FOR BALLARAT FOODIES

MasterChef Apply Now

Casting is underway for the next series of MasterChef Australia and we're helping to spread the word around Ballarat that applications are open!

Sometimes all it takes for someone to take the leap to apply is a word of encouragement from a friend or a colleague. The casting team of MasterChef Australia would absolutely love to have more contestants from the Ballarat region. They are aware the region is a fast developing foodie hub.

Could you or someone you know be Australia’s next MasterChef?

2017 APPLICATIONS NOW OPEN

Take a step towards your food dream!

Apply now and begin a life-changing journey

Applications Close: Friday 5th August 2016

MasterChef is a once in a life time experience, a window of opportunity not to be missed. You'll not only meet amazing people but also learn so much in such an incredibly short time if you love food and are passionate about food, apply now! You won't regret it. Reynold Poernomo (Season 7), KOI Dessert Bar

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