install
  1. Allen Snaith of @warialdabeef loves what he does. I figure this is how a man with a broken rib and mashed feet can work every day on his farm, butcher and package his meat, sell at farmers markets, do delivieries AND build a massive hoist, rack and fire pit, handle & BBQ 79 kg forequarter of beef, prepare the farm for an event and entertain a crowd of 60 people. I am in awe of him.

    #warialdaasado #myclient #awesome

    Bookmark and Share

    Tags

  2. At @warialdabeef asado. Panning from diners, to buffet, to kitchen & @mrwilkinsons
    #warialdaasado #myclient

    Bookmark and Share

    Tags

  3. Panning around the diners at @warialdabeef’s asado at the farm

    #warialdaasado #myclient

    Bookmark and Share

    Tags

  4. Some of @warialdabeef’s young Belted Galloways came up to the house to meet the kids at #warialdaasado #myclient

    Bookmark and Share

    Tags

  5. Snaithy breaking down the @warialdabeef forequarter on the farm. Fire pit in the foreground.

    #warialdaasado #myclient #awesome #bbq

    Bookmark and Share

    Tags

  6. Having a laugh with Snaithy & @mrwilkinsons at @warialdabeef asado on the farm. You’ll see Richard Cornish behind his camera as we pan around to some of the guests including the lovely @gourmetgirlfriend & @pastrybypatersons #warialdaasado #myclient #awesome #BBQ

    Bookmark and Share

    Tags

  7. 79kg @warialdabeef rare breed forequarter being unloaded from the parilla at today’s asado.
    #warialdaasado #myclient #awesome #BBQ

    Bookmark and Share

    Tags

  8. 79 kg @warialdabeef ethically raised, grass fed, dry aged rare breed forequarter on the parilla. Cooked for 16 hours for today’s asado event at the farm. A huge undertaking, which will possibly happen again next March for a bigger group. #warialdaasado #myclient #awesome #BBQ

    Bookmark and Share

    Tags

  9. My homemade ‘Bum Hummers’ pickled onions pack a chilli punch. Am well pleased.

    Bookmark and Share
  10. Hartdale Park Red Deer venison with XO sauce. Old school homestyle Cantonese cookery. Served simply with blanched mustard greens and lup cheong, steamed rice.

    Bookmark and Share
  11. The weekly farmer direct, home made and home grown fry up is the sort of food people queue for in Melbourne, but I can enjoy while still in my pjs. Allpress coffee, @madameflavour tea and freshly squeezed blood orange juice served here too. #nombrag #fomosceptic #DIY

    Bookmark and Share

    Tags

  12. This wholemeal, rye and raw honey loaf had great oven spring. Another loaf 3 days in the making with French fold hand kneading for a workout

    Bookmark and Share
  13. Some thoughts on Chinese dim sum, the morsels that make up yum cha…

    No one in their right mind makes dim sum at home. It is time consuming and best done in large batches. So it is left to dim sum masters, though these days the supermarket versions are machine made.

    As a child I learned to make most of the yum cha staples but we did it because Australia’s yum cha restaurant scene was small at the time. The best doughs are sticky and tricky.

    To make the dumplings you’re best served doing them in large batches and then freezing them uncooked. And to do this you need a gang of nimble fingered ‘aunties’ to fill and pleat them before the wrappers dry out and so you can get them quickly into the freezer on trays.

    And this is the way you can buy them. I get my frozen stash from Hong Kong Dim Sum in Box Hill or Linx in South Melbourne. They wholesale to restaurants.

    To prepare the steamed ones, line your steamer with a cloth like the one pictured. The dumplings will never stick and you can lift the whole lot out in one go by lifting the cloth. You can buy these at Asian hospitality ware stores and I have seen them in Daiso. You need never lose you XLB juices to the steamer again.

    My other tip is to handle them with bamboo cooking chopsticks. Dumplings will stick to plastic ones and tongs will tear delicate dumpling skins. Traditionally extra long chopsticks are used in Asian cooking and with use they become well seasoned with oil like a well loved wok.

    Bookmark and Share
  14. I thought I’d put out too much food for afternoon tea but Mr Sticki hoovered up 90% of it.

    Clockwise: from the top: cha sui bao (BBQ pork steamed buns); har gau, (steamed prawn dumplings); jia won ton (fried pork & prawn dumplings with water chestnut and a sweet sour dipping sauce featuring ginger syrup, rice vinegar, pickled veg & tomato purée); steamed mustard greens dressed with hot oil left from frying the dumplings; fung jiao (chicken feet braised with salted black beans and garlic)

    Tip: in a traditional Chinese no waste kitchen the oil used when deep frying is strained and put aside for stir frying and dressings. The oil will have rounded out after this use and possibly have the benefit of some flavour infused into it.

    Bookmark and Share
  15. Tender, tasty Uyghur style diced @plainspaddock Dorper lamb, wrapped and rocking my world with cabbage, cavalo nero, carrot, garlic and onion, a smear of sesame mayo and a drizzle of pomegranate molasses

    Bookmark and Share

    Tags