THE MIDNIGHT OILS

The latest news from the Ballarat Food Network

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Suzi Fitzpatrick

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MYSTERY MEAT LUNCH

Ryan Pearce FedUniRyan Pearce from Federation University's Commercial Cookery School.

The second year apprentice students at Federation University have been churning out some incredible local pork products from Western Plains Pork. Seven pigs became fourteen halves, then primal and sub primal cuts. Pigs head terrine, and finally some very tasty sausages. “We have utilised all parts of these great local pigs.” says Ryan Pearce. “Including the bones and trotters for stock and even the skin went into the sausage. We double mince the skin and we made these sausages with all the best techniques.”

Actually this sausage making activity is extra curricular and Ryan together with 4 students chose to stay late and partake in this clandestine sausage making class.

MYSTERY LUNCH Prospects

Lucky us though, as a result of this sausage making endeavour foodies will be able to book a table at Prospects Restaurant at Federation University’s SMB Campus on July the 8th 12pm -1:30pm (bookings call 53278017) as a part of The Mystery Meat Lunch. I can’t tell you the rest of the menu its still a secret. You can check out the events at Prospects Restaurant on the Federation University website.

SUZI What did the local chefs make?

RYAN Classic English pork sausages and Southern American bbq style with  paprika, cayenne, mace and molasses.

SUZI What did you pop this great pork sausage mix into Ryan?

RYAN Natural intestines castings

SUZI Which rule the sausage world!

For now the sausages are air drying in the cool room and I must say they look amazing. I wish that opportunities to partake in local produce breakdowns and secret lunches had been part of the curriculum all those years ago when I was an apprentice at William Angliss Institute in Melbourne.

I do remember having the opportunity to go to the abattoir and I also remember taking a sickie that day, but hey at the time I was a 21 year old vegetarian with a peace love and mung beans attitude and purple Doc Martens. I’ll definitely be making up for all those meat free years on July 8. Nowadays I only practice #meatfreemonday and #farinaceousfriday.

Book a table and support the future of food in our region and these talented cooking students. Remember every time you say no to a parma you are giving a young chef the opportunity to learn to cook something amazing!

feduni

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BALLARAT COMMUNITY GARDEN HARVEST FESTIVAL 2016

BCG Dahlia

Harvest Festival 2016, Sunday 20th March 11am - 3pm at the Ballarat Community Garden on the corner of Queen Street and Dyte Parade Ballarat East. Free entry and lots of delicious food and local entertainment.

It’s a great opportunity for local gardeners and food enthusiasts to swap advice and find out what food we can grow successfully in the Ballarat area. 

BCG Gardners

BCG Gardener

Come along and try some of the delicious pizzas being made by Ballarat Food members Basilio’s Sourdough’s Georgio Basilio and chef extraordinaire(s) Andy Beyerle and Suzi Fitzpatrick. The lush pizza toppings are donated by the Jiggety-Jig Farmers Market Stall holders, including Country Style Smallgoods, Granite Hill Produce and Enbom Honey. All proceeds go to the Ballarat Community garden.

BCG HF2016

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SUMMER JIGGETY JIG FEBRUARY 2016

Ballaratfoo Jiggety Jig Feb 2016

February’s Jiggety-Jig Farmers Market is on this Saturday at the Ballarat Showgrounds. This will be Market number 9 for the Jiggety team. Over the past 9 months we have built a local farmers market that is 100% locally made and locally supported. Our Database now has 45 excellent food business listed and at any one market you can come along and meet at least 20 amazing producers and chefs.

We are holding strong and sticking with our ethos “A SUPER MARKET NOT A SUPERMARKET”. At present we have many stallholders in the wings and hope that as The Jiggety-Jig Farmers Market becomes more and more popular we will offer shoppers a larger choice of produce. Our biggest goal is not to bring the market to the people but bringing the people to the market. We have thus far found it challenging cracking into the local scene in order for our local producers to obtain their share of the local food dollars.

This weekend join us and fill your pantry with high quality nutritional sound produce. Here’s a little peek at my shopping list.

Nitrate free ham, bacon, salami and sausages from County Style Smallgoods
Tarna Valley free range pork
Jono's Brookland Farm highland beef

jonoJono from Brooklands Free Range Farm

Ok that’s a roast and two nights cooking on the BBQ, breakfast on the weekends and ham sandwiches for the school lunches.

Of course if I’m cooking breakfast I’ll need some of Robin Hollow’s, Granite Hill free range chook and duck eggs. Granite Hills is in Waubra and will supply not only eggs but this season herbs; oregano, rosemary, mint, thyme, sage, Italian parsley and chives. She’ll also have carrots and sweet little vine ripened cherry tomatoes. That’s got to get the home chefs creating something remarkable.

I’ll be buying sexy Yendon tomatoes, strawberries, cucumbers, eggplants and sensational basil - that’s pesto for pasta night. Tick. Thai basil for curry night Check out the recipe from Damian Jones from Cat fish Thai, his green curry with Brooklands Farm pork recipe.

To finish filling my veg crisper I’ll be heading to my favourite stall holder. The wonderful Carmen from Mt Egerton produce, although Carmen’s veg isn’t certified organic, it’s as organic as you can get. Peter her hard working husband pulls all the veg from the ground the day before the market, while Carmen washes and bunches the produce on the back veranda. I am going to have a little brag on their behalf. I still have perfectly fresh kohlrabi and green beans in my fridge from a month ago. They are sealed in my old school Tupperware and fresher than a daisy. Try getting that mileage from your dodgy supermarket fare! From Carmen’s stall I will add purple carrots, iceberg lettuce, apple cucumber, beans, kohlrabi, peas, cauliflower, cabbage, radish and zucchini. That’s salads tick. Crudity for snacks and stir-fry tick tick.

Wine is high on my list and Sarah Cuthbertson always has a couple of table reds and bubbles put aside for me. Thank god for Michael Unwin!

michael unwin winesSarah from Michael Unwin Wines

Coffee beans freshly ground by the lovely local roasters from Enga coffee. Enga is a sensational organic locally roasted bean. Two types available and for all the health conscious people who are on the sugar-free wagon. You will love this coffee. When brewed correctly this coffee is never bitter and a large bag should keep you going til the next local market. (Also check out Stephs amazing knitting skills.)

I’m not on the sugar-free wagon this month given I ran out of Angela Enbom’s honey, I’ll be grabbing the big bucket this month. I’ve been reading up on how to reduce sugar cravings and honey is the way to go. Ange’s honey is local and her bees are never exposed to pesticides or chemicals on her permaculture holding in Dunnstown.

basilio breadBasilio Sourdough Bread

No one goes to the market and leaves without bread. Yes I’m skiting again but Ballarat has the best bread in Victoria. Giorgio Basilio’s hand crafted sourdough bread is out of this world. I only eat this bread. It is made from stoneground biodynamic flour, no sugar, no preservatives, each loaf is individually weighed, hand rolled, shaped and left to rise under the watchful eye of Giorgio himself. To bring this incredible high quality bread to our region Giorgio works every Friday from 10am to 3am. He then heads home for a kip while his bread elves label the loaves and pack them in crates. He returns with his wonderful family early every Saturday morning, delivers the bread throughout the region and brings his bread directly to us at all the local farmers markets. I often wonder how he can manage his rye (pardon the pun) smile on a Saturday morning.

So what am I going to pop on my bread? Apart from Sebastian’s ham and salami and Johns tomatoes and Ange’s honey? Yep I’m going to need sensational jam.

preserverspot girlsMel and her Mum from the Preserver's Pot

Mel from The Preserver’s Pot will be ticking that box. In fact it’s always a thrill cruising over to check out her seasonal preserves. I’m banking on apricots, berry and summer rhubarb conserves. Mel Davies uses age old preserving techniques in her home kitchen at Smythesdale. Mel will have created something amazing with all the locally foraged elderberries and I am always the first person to call dibs on her big 2 litre homemade tomato sauce bottle. White Wings has been a thing of the past in our house for a long time now and any Mum who wants to keep their kids away from preservatives, additives and the dirty white stuff should be queuing up to get their hands on this kid friendly tommy K .

Harmony Garlic is on the list and I will be buying up big time as Brian and Helen have so many amazing varieties of locally grown garlic, they not only have fresh garlic but garlic salt, garlic infused olive oil, confit and smoked garlic.

Harmony GarlicBrian from Harmony Garlic

Guess what after all that I’ll still have enough money for some treats. And I won’t be distracted by all the blah blah crap that vies for my attention at the super stores. Pink Muesli is attending Jiggety-Jig for the first time. Sensational handmade muesli that is soaked in naturally sweet beetroot juice and then dried. My kids love this and it is the number one breakfast at our place. The milk turns bright pink as soon as you pour it in and I’m sure the kids think they are eating magical fairy milk. A large bag lasts us a good three weeks and I know my kids have headed off with a great start to the day.

Marie Poppies KitchenMarie from Poppie Kitchen

More treats to be had for the puppy dogs in your family. Poppy’s kitchen homemade organic dog treats are available by the pail load and from the response of local pooches these treat must be pretty damn good. Marie is a wonderful addition to Jiggety and loves to share stories of her puppy and listens to the adventures of all our customers. In March we are planning to hold our first Pet Show. Doggies and pampered pups can vie for the Jiggety trophy and perhaps win a bucket of Poppies treats.

 Ballaratfood Esthers EatsMelanie & Jeff from Esther's Eats

Our hungry guests can look forward to the amazing American classics like the Piggy Wiggy hoagies Texas BLT and the pulled chicken with blue cheese dressing and slaw. Not to forget the garbage cookies and best pickles in town, made by my favourite food van Esther’s Eats. Coffee and sweet treats this month by Sweet Cake Love, served from the retro classic caravan Frankie. Dutch crepes by Kevin the pancake man who also makes one hell of a snow cone. And rest your feet while you dine in my new look outdoor food court, yep bunting, flowers for sale, colouring in for the kids, hula hoops, bubble blowing and even a silky bantam rooster to be won.

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FANCY NANCY'S KITCHEN TEA

ballaratfood yoyo

Little Bird sisters and co-owners Jill Bingham and Susan Anderson have created one of Ballarat’s sweetest spots to stop for breakfast, lunch or cake and a cuppa in a bright and cheery setting with a quirky retro vibe. As a part of the Good Food Ballarat festival they have aptly decided to hold a kitchen tea event, called Fancy Nancy’s Kitchen Tea, Saturday November 7th at 3:30pm.

SUZI What are your best sellers?

JILL It’s hard to say what sells best, breakfast is really popular. Lunch is also really busy, especially popular is bahn mai, chilli beef waffle and chicken pie.
The cakes and biscuits are very popular and people really appreciate that all the food is made here, especially the biscuits and cakes. We have a lot of people from Melbourne to see the Archibald and they are very surprised and impressed with our cakes and biscuits.

SUZI Tell us about your Good Food Ballarat event Fancy Nancy’s Kitchen Tea.

JILL We wanted to create something similar to what you ate at your Aunty’s kitchen tea many decades ago, macaroons, cakes, laminations, vol-au-vents, beautiful biscuits. Somethings look pretty, some daggy but it’s all about getting the conversation going and taking a trip down memory lane.

ballaratfood lemonmeringuepie

SUZI Where have you drawn you inspiration for Fancy Nancy’s Kitchen Tea?

JILL We have sought inspiration from old cook books from Susan’s collection, some recipes that have been handed down in our family. Some we have tried to forget!

SUZI Who is Fancy Nancy?

JILL Nancy is an expectant bride who can’t wait to marry Nev. We hope that Nev can live up to Nance’s expectations and prove Nance’s Father wrong. She would have worn her best frock for church on Sunday or a dance at St Pat’s Hall.

SUZI What are the future plans for Little Bird?

JILL We are just trying to get through this weekend! We really just want to be somewhere people love to come to for great tasting food, that’s not too serious.

Fancy Nancy’s Kitchen Tea, at Little Bird Cafe, 205 Sturt Street Ballarat. Saturday November 7th at 3:30pm. Tickets are selling fast, $55 per person, phone 5331 1255.

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GOOD FOOD BALLARAT - YELLOW ESPRESSO

Good food ballarat

It’s very fitting indeed that today in Ballarat we will be celebrating with a breakfast of champions. I can’t imagine there weren’t many local residents who didn’t raise a glass or two to celebrate Michelle Payne and Darren Weir’s winning combination yesterday. So as you wake up feeling extra fuzzy from all the champagne, head on down Sturt Street to Yellow Espresso from 9 till 12 and sharpen your day with sensational coffee tweaked by Ballarat’s best baristas and toting Axle beans.

Santina and Leo

Super foods are on the menu with Santina and Leo’s signature acai berry bowls and organic green-tea powder lattes known as matcha lattes. Turmeric as well will surprise brunchers and will undeniably be the order of the day as curcumin a natural ingredient of the spice is being heavily researched for its potential powers to reboot and regenerate brain cells, especially in need after bubbles and beer.

Yellow espresso

Yellow Espresso’s Superfood Brunch will be held today between 9am-12noon. To book your seat phone
5332 3050, or perhaps just gather on Sturt Street and soak up the joy that exudes from this happy yellow café, raise your espresso cups and revel in Ballarat’s wash of comradery and pride for the Payne family and all the team at Darren Weir's stables.

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GOOD FOOD BALLARAT - BRING YOUR APPETITE

GFB Hawkers Market

Of all the event at last year’s Courier Good Food Month, the Friday afternoon Hawker’s Market reigned supreme. From the moment I squeezed into the Mining Exchange I couldn’t really wipe the smile off my face.

Surrounded by thousands of hungry locals all salivating and queuing for a taste of our finest signature street food. Hawkers markets began in the 1950’s in Asia, Malaysian and Singaporean icons were made affordable and sold on the street, back then they were pretty dodgey and you would find all sorts of things to share your pork buns with; animals, pests and bad hygiene.

Not so these days. Hawkers are eclectic markets and pretty glam with lots of good things going on. Choice is right up there and so is price, everything at a hawkers market should be affordable. That way you can eat your way around the room. This weekend beginning at 5pm Friday, bring your appetite and loads of change, you might even want to bring a bib!

The team at the Courier, our local Fairfax publication, and the very swank Kate Burrows from Pink Flamingo events have used their experience from last year’s event and ironed out the issues. There was really only one and that was the fact that everyone in Ballarat wanted to be there and we couldn’t all fit. So this year the event will run over two delicious sessions. Pace yourselves peeps and maybe don’t expect to get in straight away, organise to meet friends at the surrounding bars, pubs and cafes and don’t be miffed if you have to knock back a couple of local icy brewskies before you get your Catfish curry and a lick of coconut ice cream.

Ditto with Saturday, loads of time to indulge starting at 10am and finishing at 3pm, so make a date with your friends and get your slow food groove on. There will be plenty of time to try this amazing snap shot of foodie Balhalla .

More good news is that this event is free! Yummy offerings begin at just $5.00 and include entertainment for the whole family. My only other advice is this. Don’t eat all day, and then once you arrive at the Hawker’s Market, eat everything.

Ballarat Steak House southern style bbq ribs washed down with Andrew Lavery’s champion local beer, chef Donatello from Billy’s Bistro with be singing Amore as he shares Italian treasures from his hometown. If churros is your thing Zaragosa have that covered and Im really hoping Mitchell Harris will be there with their fruity sexy sangria.

Chris Watt head chef at Seymour’s and Freight (and one of our favourites because like all Ballarat’s best chefs, he shops at the Jiggety-Jig) will make Mexican mayhem and we can’t forget the usual street food suspects. The Forgie boys pizza flipping antics and the smooth as fine peanut butter, bagel boys from Around the Way Bagel.

I’ll be there too, working alongside the talented Danielle Jones of Catfish Thai and together we will try and bring you a curry in a hurry. If we create too much fire on your palette you’ll have to scoot over to Sara Kittelty and stick your tongue in one of her fluffy frosted sugarland treats from her CWA style cake cornucopia. Sovereign Hill, think pies and pastries, Japanese favourite Asahi and Fu Man Lou complete with Dumpling Rickshaw and a little Chinese tea that will hopefully help to cure our indigestion after such an incredible indulgence.

There can be no better way to kick off a month of foodie mayhem. Ballaratfood.com look forward to keeping you up to date with our favourite events. So throw your skinny jeans to the back of the wardrobe it’s officially time to “Get fat in the rat!” 

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CHOCOLATE & WINE THE ULTIMATE PAIRING

GFB 72dpi

Here at Ballarat Food we have picked our twelve favourite events for this year’s Good Food Ballarat Festival presented by The Courier and sponsored by Ballarat Regional Tourism, Ryan’s Super IGA and Mecure Ballarat Hotel and Convention Centre. We are looking forward to catching up with the event organisers and sharing with you the finer details of each event.

Last week we caught up with Mitchell Harris Wines’ John Harris, head chef Di Ray and Grounded Pleasures' chocolatier Craig McKenzie. Together this dynamic team will present an indulgent workshop and dining experience. Pairing two things that the majority of foodies just can’t resist, chocolate and wine. John Harris and Craig McKenzie have been great mates since meeting years ago at a local Ballarat playground one Saturday morning with their kids. A friendship was forged between two of the best palettes in our region and immediately they spurred each other on sharing wines, chocolate and ideas.

Ballaratfood wine choc goodfood eventWinemaker John Harris, Chocolatier Craig McKenzie and Chef Di Ray

John and Craig shortly after meeting began working on a project. The creation of a unique wine, an aperitif made in the unique French style of a Mistelle. Now five years in the making this sensational fortified white wine, aptly named Blanche 1, will be released on November the 10th at the wine and chocolate workshop as a part of the Good Food Ballarat celebrations.

For those of you attending the chocolate and wine workshop you are in for an incredible treat. There will be nothing dry or humdrum about this educational session. “It’s about good things, in their natural state. Thinking a little bit outside the square, exotic wines that many people haven’t had a chance to try, on their own or paired with different flavours.” said John. 

Ballaratfood mitchell harris 1

So what makes chocolate and wine such good bed fellows? Grounded Pleasures Chocolate’s Craig McKenzie eloquently tells the story. “Chemically Chocolate has over 700 different individual components that the palette can distinguish and enjoy. Good wine has 300 to 400 chemical components that the senses appreciate. Our workshop will present and interplay these compounds, they will work together and create an ethereal effect, an indulgent pleasure”

Wine and chocolate are both fermented products they have complex characteristics from fruitiness to spiciness, it is only natural that they work well together. John says “Tasting wine and chocolate together gives both products more dimension. It’s a play of fruit, acid, structure, tannins, mouth feel and aftertaste all echoing. It creates a synergy, two beautiful things, together, wonderful, fun substances.”

matale chocolate

Never before in Ballarat have we had the opportunity to indulge in such a bountiful pairing. Talented local chef Di Ray brings yet another layer to this sensory-rich event. Di will prepare five small courses demystifying wine and dessert food pairings. One such pairing that is sure to delight food and wine connoisseurs is the starter, white chocolate, salmon roe and chestnut. “This combination produces an incredible balance of sweetness and salt with texture and smoothness from the high content of cocoa butter in white chocolate. The cocoa butter gives length to the flavours and an incredible mouth feel from the delicious explosion of chocolate and caviar.” It’s this attention to detail that puts Di Ray on Ballarat Foods radar as a chef to follow and support.

cocoa beans

Throughout the evening Craig will share the process of chocolate making from raw to finished, Di will present small courses and John will match wine from the MH Cellar. If an origin chocolate tasting plate, the knowledge of chocolate from cocoa bean, fermentation to dark truffle-like flavours and a Mitchell Harris 2012 Sangiovese is your idea of heaven (it’s definately mine) I advise you to book now!

mitchellharris groundedpleasures

Chocolate & Wine The Ultimate Pairing is on Tuesday the 10th of November at Mitchell Harris Wines, Doveton Street north, right next to the Peter Lalor in the beautiful old Electric Motors Building. For bookings go to www.mitchellharris.com.au pop in to Mitchell Harris Cellar Door in Doveton Street or call 53318931 $65 per head and begins at 7pm.

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A CHEF'S HAT FOR BALLARAT

A CHEF'S HAT FOR BALLARAT

CONGRATULATIONS CATFISH THAI

In the Australian culinary realm there is no greater achievement than to be awarded hats! Chef hats in all their puffy pleated white glory. This year marks the 36th edition of the Age Good Food awards and tonight for the third time in the history of Ballarat a couple of our favourite locals have been invited to attend at the Plaza Ballroom.

In our not so glamorous food history we have only been awarded a total of two hatted venues. The incredible La Scala in the late 70s and 80s, Alabi's in the 90s. Tonight I am incredibly excited to announce that Danielle and Damian Jones owners and chefs of Main Road's Cat Fish Thai have been awarded their first chef hat and Ballarat's third!

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BALLARAT'S BEST SOURDOUGH BREAD

BALLARAT'S BEST SOURDOUGH BREAD
Over the past few months I have had the pleasure of getting to know Ballarat’s finest artisan producer, Giorgio Basilio . Every Friday Giorgio goes into lockdown and works from 9am til 5pm to bring us truly fresh authentic sourdough bread. I have been popping in to help individually weigh each loaf and learn a tiny aspect of this historical craft.
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JIGGETY JIG AND AWAY WE GO

JIGGETY JIG AND AWAY WE GO
Jiggety Jig and away we go, change in pockets, green bags over shoulders and lists in hand. Yes lists, as there is serious shopping to be done. My list will probably read something like this.
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PIE IN THE FACE

PIE IN THE FACE

Next week I fear my popularity will hit rock bottom. I have decided it could be wise to take my umbrella on every outing, a handy shield to deflect flying pastry. As a judge in Ballarat’s Winterlude Pie Competition, I will be expecting at least one pie in the face. Honestly I’m not too worried about the wrath I’ll encounter as there are numerous pros who have been asked to partake in a feast of 28 local pies.

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JIGGETY JIG PART TWO

JIGGETY JIG PART TWO
At the closing on the first Jiggety Jig Indoor Farmers Market an official manoeuvre was executed the Piggity Jig, with fingers bent like little pig ears on our head and feet shuffling back and forth we all raised our chins and chuckled. Success! And even better, the atmosphere! Our first event was brilliant.
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FABULOUS FEASTS FUNDRAISER

FABULOUS FEASTS FUNDRAISER

At the Mechanics Institute this Friday night from 5pm-7pm, perfect for an little TGIF Action. Join Liz from FABULOUS FEASTS, our local spit roast champion for a sensational night of local produce with A CHRISTMAS IN JULY twist.

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INGLENOOK DAIRY AT THE JIGGETY JIG

INGLENOOK DAIRY AT THE JIGGETY JIG

If you love our local Inglenook Dairy milk you will be very excited to hear that we will be selling Inglenook Milk and Cream at the Jiggety Jig Market this Saturday 18th July, but you must preorder.

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TO MARKET TO MARKET JIGGETY JIG

TO MARKET TO MARKET JIGGETY JIG

To market, to market, to buy a fat pig. 
Home again, home again, jiggety-jig.
To market, to market, to buy a fat hog.
Home again, home again, jiggety-jog.
To market, to market, to buy a plum bun.
Home again, home again, market is done.

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CHRIS BALAZS FROM SAGE BEEF

CHRIS BALAZS FROM SAGE BEEF
Sage is a “100% Grassfed Paddock to Plate” family owned company, located between Bannockburn and Lethbridge. Sage are as passionate about the animals as they are about the premium quality 100% Grass-fed beef and lamb they proudly supply.

 The “Sage” concept originated from farmer Chris Balazs from “La Finca” farm. He originally wanted to process his own premium Hereford cattle for family and friends and maybe sell at a farmers market or two. Four years on however and Sage has grown to supply its highly sought after meat in six fresh produce stores throughout Geelong, the Bellarine and the Surf Coast, and is at a number of farmers markets as well as being available online.
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AN ECLECTIC MILK BAR

AN ECLECTIC MILK BAR

As a kid I loved jumping on my green sparkly Gove five speed, rounding up the neighbourhood gang and heading for the Milk Bar. We would pool our money and spend big time on cobbers, bullets and musk sticks, or if it was winter hot pies, dimmies or Chicko Rolls. I always put my hand up if we were low on bread or milk, another ride to the Milk Bar, I could spend the change and scoff something yummy before I got home. Alas Milk Bars are all but gone, as well as the one cent lollies. There is one place however that continues to tick the local one stop shop criteria - Eclectic Tastes. You can still pop your Gove in the bike rack, there are always dimmies on the menu. Margo has just perfected her pie entry for the Pale and Pie Comp, you can grab a Litre of Inglenook milk and even order a loaf of Basilio sourdough.

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THE FORGE - DANIELLE LERPINIERE

THE FORGE - DANIELLE LERPINIERE

Since Michael Nunn arrived back in Ballarat to take the helm at The Forge two years ago Ballarat has rejoiced in the incredible produce driven, passion fuelled food Mick makes. Now Mick has begun a new food journey, when he returned to Ballarat he had big plans, charcuterie made from exceptional produce, like bresola made from Sher Waygu. Now his focus is at Salt Kitchen, where he makes wonderful smallgoods. As Mick’s new venture gains momentum we will see less of him at The Forge, although his tasty smallgoods might be starring on your next pizza. We are in for a new treat, as I found out after stealing thirty minutes with the Forge’s new head chef Danielle Lerpiniere.

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GOLDFIELDS FARMHOUSE - NARDIA KEENE

GOLDFIELDS FARMHOUSE - NARDIA KEENE

It's been a fantastic year for Goldfields Farmhouse, the 2015 Paddock to Plate winner for a business over 2 years. They offer a variety of cheeses to enjoy with all our seasonal dishes. We have been loving the entire range from their firm and mild Lasseter's Reef to their stronger flavoured Buangor Blue, so we thought it timely to catch up with Nadia Keene from Goldfields Farmhouse to tell us what's tantalising her tastebuds this season.

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IN THE KITCHEN WITH MADELEINE FROM THE LITTLE CUPCAKE

IN THE KITCHEN WITH MADELEINE FROM THE LITTLE CUPCAKE

I’ve been sitting in a sugar coma for the last hour, kind of catatonic, I have to write this week’s, In the Kitchen and after devouring twelve of the most exquisite little cupcakes I have ever seen (no, I did not eat them on my own) I just don’t know how to do these pop art cake favours justice. You are all going to have to go to The Little Cupcake at 223 Eureka St and try your own beautiful box set of delectable delights.

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