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  1. Homemade thin crust pizza with Warialda Beef salami & From Farm To Fork labne.

    We’re not fans of thick, soggy pizza, a crisp crust is how we eat it. I use a 00 flour from Rita’s stall at South Melbourne market and leave the dough alone for 24hours after kneading to prove.

    This one features homemade heirloom tomato passata from last summer’s crop, Georgie’s Harvest’s Royal Blue potato, thin shavings of salami and onion, a little yellow pepper.

    Post baking I threw on homegrown greens and a scant amount of labne. Literally a well rounded meal.


    (Taken with Instagram)

    Homemade thin crust pizza with Warialda Beef salami & From Farm To Fork labne.

    We’re not fans of thick, soggy pizza, a crisp crust is how we eat it. I use a 00 flour from Rita’s stall at South Melbourne market and leave the dough alone for 24hours after kneading to prove.

    This one features homemade heirloom tomato passata from last summer’s crop, Georgie’s Harvest’s Royal Blue potato, thin shavings of salami and onion, a little yellow pepper.

    Post baking I threw on homegrown greens and a scant amount of labne. Literally a well rounded meal.


    (Taken with Instagram)

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