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Items tagged "Myrtleford Butter Factory":

  1. Another #nombrag. Fluffy & light. My best cheese scones yet. Served with homemade Harissa butter.

    Sifted: 90% self raising, 10% organic whole meal flour (225g), 1/2 tsp bicarb soda, tsp salt.

    Rubbed with: 50g Myrtleford unsalted butter, 50g grated cheese, 150ml Myrtleford buttermilk.

    Pressed out - a single roll to level the surface - cut, dusted with flour and baked for 15 minutes at 200°c.

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  2. Last week I finally got my hands on some organic rye again, so fed up my sourdough mother. She had been sleeping for a while, but today she was ready again, her sweet beery aroma held much promise.

    Because Mr Sticki likes a soft, even crumb with a crisp crust I also add some dry yeast to my sourdough loaves. This light rye also contained a generous quantity of oats, plain and wholemeal flour plus Dawson’s orange blossom honey. I baked it on a preheated pizza stone splashed with water at 220°c.

    And the benefit of waiting until 1am for this big loaf to cool is the first taste, spread lushly with Myrtleford Butter Factory cultured butter with coarse salt. Slice of heaven!

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  3. Been a crazy few days, needed a quickie comfort meal, enter my Veg Out farmers’ market friends’ produce. Felicity’s @tmhpastas fried gnocchi, Jimmy’s @pacdonpark lardons, Anthony’s @greenvalefarm chorizo, some peas, pumpkin and homegrown garlic shoots fried in Naomi’s @thebutterfactor butter. Thank you lovely ones xxxx

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  4. Simple, old fashioned British style cooking with the best fresh Australian ingredients like Warialda Belted Galloways beef.

    A Bolar roast rubbed with Milawa whole grain mustard and a sprinkle of one of my dry rubs. Alongside, fresh watercress and pumpkin from Melbourne Community Farmers’ Markets. A crisp crust Yorkshire pudding made from farmers market eggs and organic flour with Weyhill Farm roasted garlic, cooked in Greenvale Farm lard.

    The gravy was Warialda Beef stock, Myrtleford Butter, resting meat juices, pan juices and a Virgin Hills blend of red varietals, which we also drank.

    A meal with peppery, intense flavours, eating like kings, relatively easy to make and perfect for a cold blustery night - plate licking good.

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  5. I’ve been researching the Eurasian food of Malaysia for work. It is a style of food that, like Hong Kong café cooking, came about when Hainan Chinese cooks cobbled together western style food from local ingredients for their Colonial British employers in the early 20th Century.

    This type of cooking made its way to the general public via small family run café’s in shop houses and eventually became an integral part of the melting pot of Malaysian culinary favourites.

    During my discovery I was beset by a craving when reminded of crisp Hainan chicken chops I’d eaten on various Malaysian holidays. Even KFC had a version over there and every hotel I’d stayed at had it on the room service menu. Ignoring the blogger style faked up recipes I came across - using all kinds of coatings like biscuit crumbs - I made a spicy one of my own device.

    Mine was served with proper chicken soup cooked rice, not the powdered stock version, and opted not to put carrots and corn in the crazy traditional onion gravy that is seasoned with Oyster sauce, Worcestershire sauce (or HP) and Ketchup. I also used homemade stock in the sauce instead the instant stuff, so it reduced down to the perfect consistency without needing a thickener.

    I marinated Milawa Freerange chicken in Myrtleford Butter Factory buttermilk, white pepper and some fiery chilli seeds. Then I ground dried garlic, curry leaves, coriander seeds, paprika, dried chilli, salt and Sichuan pepper and mixed it into a bag of potato starch. The meat was dropped into the bag and coated with the mix before par-cooking in a cast iron skillet, draining and finishing on a rack in the oven.

    Crunchy and juicy meat, crazy sauce, buttermilk poached cauliflower, perfect rice. Malaysian comfort food, quirky, spicy and addictive.

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  6. Simple supper: cauliflower soup.

    I steamed the cauliflower, fried garlic and blended them with the water from the steamer, some Myrtleford Butter Factory buttermilk ricotta, white pepper plus a few caraway seeds.

    The croutons were fried in ghee, and topped the soup along with Pacdon Park lardons and cress. Gorgeous fresh Accredited Farmers’ Market produce, delicious.

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  7. My best banneton raised sourdough loaf yet.

    I’m really proud of this loaf. I had been floundering a bit with my loaves, they always tasted good but the last few seemed a bit heavier, didn’t quite have enough oven spring. I somehow also managed to make one with a crust that was as chewy as old boots.

    Mr Sticki had said he was buying me a place in a Brasserie Bread sourdough class for Christmas. But opted out as my illness has painfully inflamed the tendons in my wrists. So I referred to my bible The Professional Pastry Chef, scoured all the YouTube bread videos and sites like Sourdough Companion.

    For this loaf which was a mix of wholewheat white, with a little rye, potato starch and a handful of camelina seeds, I added more salt than previously. I lowered the temperature of my water, and placed my sourdough starter in a sunny spot before using, to wake it up.

    Then because my starter tends to make a wet dough, after the first rise I folded and dusted instead of kneading before putting it in the semolina & flour dusted banneton.

    It went wrapped in a tea towel to rise in my hothouse - warm, slightly humid. And finally I heated my baking stone for twice as long as usual before upturning the bread on it.

    Because the dough is wet I struggle with scoring the top, but I’ll get there eventually. So the oven spring came more from underneath rather than busting through the top. But I was OK with that. And the colour of the crust was good without my having washed it with anything.

    I was told not to cut into a hot sourdough loaf so left it alone until it was almost cold. I was ecstatic - good crumb and crust, soft inside, slightly chewy yet crunchy crust. And the flavour! If it hadn’t been late at night I’d happily have sat down to a few slices simply spread with creamy Myrtleford butter.

    The challenge will be if I can do it again. Fingers crossed.

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  8. Homegrown salad, hickory barbecued goat loin chop and smoky jacket potato. Fresh, simple, wonderful.

    Farmer Joe’s goat loins have taken the place of lamb chops in my cooking repetoire. They’re smaller, cheaper, yet more filling and tasty. I eat one, Mr Sticki has two which makes one packet of loins go the distance of four different meals at my place.

    I rubbed the rack with my homemade spice rub and when the flames on my brazier died down I slow cooked it over dry corn cobs and a piece of hickory. Amongst the coals I placed King Edward potatoes rubbed with Myrtleford butter and wrapped in foil. The whole lot was infused with the delicious flavour of hickory smoke.

    The salad was plucked from the garden and included cucumber, radishes, wasabi parsley, mizuna, rocket, sorrel and herbs. Simply dressed with vinaigrette the meal required no additional salt or condiments.

    In the background is my homebaked camelina sourdough loaf.

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  9. Hot night treat. Ortanique and Myrtleford buttermilk pancakes filled with Luxbite's Heilala vanilla caramel that oozed into a wicked syrup inside the hot folds. On the side, ortanique segments macerated in Cointreau and a serve of luxurious Gundowring orange and cardamom ice cream complete the picture.

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  10. The joy of seasonal preserving is that I still have lemon curd made last year.

    I forgot how powerful those homegrown lemons were. Then when I topped this lemon zested pikelet made with Myrtleford Buttermilk, it was a head rush of sweet citrus!

    Mr Sticki ate four of them. He doesn’t often eat sweet food - so it must’ve been ok LOL

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  11. Delicious mushrooms with @thebutterfactor crême frâiche, Weyhill Farm garlic, homegrown thyme and marjoram - scrumptious!

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  12. For Christmas I received this vintage butter dish, a place to keep chunks of my monthly slabs of Myrtleford Butter. I’d like to know more about it as I suspect the dish and cover are actually from different sets. It’s often the stories of the pieces that make them extra special to me. So perhaps one day I will make a discovery?

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  13. Australian’s take our world class produce for granted and often neglect to support local producers, opting to buy supermarket imports. Unfortunately this is killing off many of our smaller farms that aren’t industrialised but focus on quality produce.


    So I’m overjoyed that Executive Chef Tony Panetta and Executive Pastry chef Mike Belcher’s ‘From Farm to Fork’ handmade Christmas Pudding with Butterscotch sauce, features ingredients from local producers, such as my beloved Myrtleford Butter factory.

    Buying one of these, you put your money back into local farms and help Australia maintain food security for future generations.

    The puds are available at Melbourne Convention & Exhibition Centre’s onsite cafés, AND the sauce is included in the purchase. YUM! I can’t wait to tuck into mine.

    For the recipe and more details, visit From Farm to Fork.

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  14. Easy old fashioned Aussie lemon slice.

    It’s no fuss. No rolling pastry or chilling the base. No cooling the base after baking, just pour the eggy lemon topping straight on top.

    The bright colour, clear tangy lemon flavour and rich texture of mine can be put down to it being made with bright, thick eggs from true free roaming chickens, and a neighbour’s zesty homegrown lemons from a very old tree. Artisan butter from Myrtleford Butter Factory made the base deliciously luxurious and decadent.

    So if you want to make it very special, consider the best possible ingredients.


    LEMON SLICE


    125g butter

    40g icing sugar

    185g plain flour

    3 eggs

    220g caster sugar

    Grated rind of a lemon

    125ml lemon juice


    Cream the butter and icing sugar, then stir in 150g of the flour to form a dough.

    Press the dough into a square Lamington or slice tin/tray fully lined with baking paper that over hangs the sides. You’ll later use this to lift the slice from the tray. Bake at 180°c for 15minutes or until golden.

    While it bakes, whisk together the eggs, the remaining flour, caster sugar, juice and rind.

    Pour the lemon custard over the hot pastry base and continue to bake for another 20minutes. It should firm up, the top will have a matte finish.

    Leave the slice to cool in the tray, sitting on a rack. Lift it out using the paper when cold, slice into squares and finish by dusting with icing sugar before serving.

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  15. Delicious, flaky, less than perfect looking Cornish pasties are a benchmark of my progress.

    I’ve acquired a new outlook. I’m less concerned about the small things. I’ve stopped busting my balls to achieve perfection in all I do. I have learnt the power of emptying your mind.

    But I didn’t choose this to happen. Life thrust it upon me. In hindsight, it is a blessing in disguise.


    I’ve been unwell for a long time. I have a rare congenital illness not known to have a cure. It’s been building up silently within. Eventually I received a diagnosis. But the treatment rapidly accelerated my decline.

    In my decline this sickness took away my physical strength and robbed me of my intellect, my memory and both physical and mental stamina. It emptied my head, scrubbed the hard drive of cognitive ability. At times recently I have been critically ill and felt as if I might die.

    So in recovery, I begin again. Now unconcerned by some things that once held me back. Which brings me to these Cornish pasties.

    I made them in one go, for the first time not needing breaks in order to rest along the way. I didn’t cook sitting down, as I have for months. I didn’t use the food processor. I was strong enough to roll the pastry myself. And I did it based on visual memory. It pushed my heart rate through the roof but it was worth it.

    With trembling hands I did drop a few pasties on the floor but took it in my stride, unconcerned. Quite unlike the self-admonishing old me.

    Cooking has been my occupational therapy. A month ago I couldn’t read a recipe in one go. Now I can.

    Until now it would take me hours to write a post here but cooking is helping me recover stamina, dexterity, word skills and mental agility.



    I was able to make these using recollections of Nana’s pastry: 8oz flour, massage in about 50g of Myrtleford butter, then same for Greenvale Farm lard. Salt. Water until it felt right, then rolled it out.

    I chopped small dice of heirloom turnip, carrot, parsnip and potato. Added minced Warialda Beef and Gypsy Pig pork, seasoned with lashings of pepper, some salt and homegrown dried parsley. All by sight, not by the perfect exactitude of measurement. And it worked.

    Baked fifteen minutes on high and half an hour turned down low, they were the best pasties I’d eaten since childhood.

    The pastry was firm enough to support the filling yet rich and flaky in mouth. I could clearly taste each of the root vegetables in the filling yet it was delicate and lacked the flaccid tang of some commercial pasties I’ve had.

    I was so keen to tuck in that I burnt my tongue on the steaming hot filling. It was none the less a delicious achievement. A mark of my progress.

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