Dairy has endless possibilities.

I have really only scraped the surface of making cheese and other dairy products. The soft cheese is on hold till I procure an old fridge to use as a substitute for the awesome railway tunnels and caves in use all over Europe. That or I bury a shipping container under Lantanaland and use half for cheese and the other half as headquarters to rule the world.

This week has been a bit pressed for time to make cheese, so I was after something quick and simple to utilize the available milk. Making yoghurt is easy, but fiddly to do in small batches. Yoghurt in a large batch is easy thanks to the dream pot, essentially a stock pot wrapped in a large thermos.

Sally Lynch, cooking school guru, herdsharer and tastetrekker makes labneh, a middle eastern soft fresh cheese from yoghurt and had mentioned how good it was made from Lantanaland yoghurt so I thought I'd give that a go. All you do is set the milk into yoghurt, which i do for 12 hours in the dreampot. Then ladle into a cheesecloth bag and let drain for another 12 hours.

The taste? Wow. A tart cream cheese. Fantastic spread on a muffin for a morning snack. I'm also wondering what it would be like in a set cheesecake. Or in a spinach pie. The possibilities are endless (and I'll take recipe ideas in the comments if you've got them).

It will definitely be a fixture in the fridge here from now on, that's for sure.


- MF from my iPhone

Location:Needham Rd,Luscombe,Australia

I Love My Job

Sometimes you just can't believe how lucky you can get. For those that don't know, I work for a butcher supply company, which gives me access to a whole bunch of interesting small goods manufacturers and butchers, not to mention bulk spices and other things I can use in the kitchen at Lantanaland.




We have a small test kitchen at work, with a mincer, hand sausage filler, brine pump and slicer and I have enjoyed learning and experimenting with our products at work. The chorizo fresh sausage would have to be my favourite.




Recently we managed by a bit of good luck to score a second hand commercial oven, and the GM decided that it would be good for myself and Spud the machinery manager to learn how to cook everything that could be cooked in a smokehouse. This is the older model of the smokehouse we sell, so it would benefit the company greatly for us to have this knowledge, but I was not exactly reluctant to try everything out.

So far we have done, boneless ham, 4x4 ham, frankfurt, kabana, franksy (made when I acccidently combined the kransky and frankfurt mixes together), cooked mettwurst salami, smoked and brined chickens and chilli beer sticks.




Just because we had the smokehouse there, I've done two big batches of smoked tomatoes as well, which add a depth of flavour to lamb shanks, bolognese or a pizza sauce that has to be tried to be believed.

Next week we will be trying a full leg ham and for an experiment, lamb ham, a pumped cured and smoked leg of lamb. Cant wait for those sandwiches next week.

Yep. I love my job.

- MF from my iPhone

Location:Vadals Test Kitchen

My Own Personal Beef Week...Jesus!

Greetings, gentle readers. It's been a while, I know. I've been busy saving the world, one sausage at a time. But I thought y'all might like to know of a recent trip I took to Rockhampton.

Now you might recall this is not my first trip to the Beef Capital of Australia. My last trip was in Beef Week in 2009. You can read about the best carpetbag steak ever, here.

This time was just a day trip, unfortunately. But after some wheeling and dealing in the morning your correspondent clocked off and took a long lunch at Cassidy's, a local steakhouse. Here I sampled the very excellent local Teys Brothers Black Angus rib fillet, cooked to a perfect medium rare and didn't it go down a treat with a New Zealand Pinot? Well, yes. Resisting the urge to have a post luncheon Highland Park from the extensive choice of single malts at this fine establishment, my colleague and I made our way cross town to Wiggo's fine meat emporium at Allenstown shopping centre, where I stuffed a Woolies esky bag full of about 8 kgs of beef and a couple of kilos of ice. Craig Wiggo looked after me like an old mate (which he wasn't. Although one of my brothers used to buy his beef there when he lived in our nation's beef capital) and salted my ice down and chilled my meaty selections down in the freezer for half an hour while we downed a couple of beers at the pub before our long flight(s) home.

Resisting the urge to sneak said beef onto the flight as hand luggage, I fessed up to the check-in chap. Unfortunately (and here is the really important moral of the story folks, so read up, get yourself educated and BE PREPARED) the way to ship any foodstuffs like raw meat or seafood is to bring it in a foam box with a lid, but leave the box unsealed. The ground staff are happy to do the packing and sealing for you, but you must check it in and it has to be in a foam box. This left me with a problem, as I had no foam box. So I left my colleague behind and raced out to the taxi rank, where a local cabbie agreed to drive me to a fruit and veg store to find me one. Sure enough, after explaining my predicament to the checkout chap at Tancred's fruit and veg, I was just about to buy the broccoli box he produced when my colleague rang from the airport to tell me that the helpful Virgin Blue guy had found me a polystyrene box.

Sweet, I thought, as I raced back to the waiting cab, leaving the checkout chap somewhat relieved (5 minutes of tapping on his machine had not revealed how much he should charge me for an empty foam box) and $30 later I made it back to the airport, where I was greeted by the beaming Virgin Blue man again, proudly holding the world's smallest polystyrene box.

The look on my face must have been priceless when I revealed the 8 kilos of beef I had stashed in my little esky, as I told him I HAD HAD THE RIGHT SIZED BOX IN MY HANDS ONLY 5 MINUTES PRIOR at the fruit and veg store.

Luckily, he agreed to have another look out the back and to my great relief, he returned 5 minutes later with the right box. He then proceeded to pack my beefy package and I made it into the departure lounge with about 5 minutes to spare. I still don't know whether the whole song and dance routine was just to terrorise the shiny bum visitor (and to stimulate the local taxi industry) or whether he was just trying to be helpful, albeit a little slow (given he had seen the size and weight of my esky).

Anyway, the first leg of my homeward journey was uneventful and I could feel my blood pressure returning to a more reasonable level. Later, in Brisvegas, I watched the baggage handlers loading up the luggage for the Canberra flight. They must have heard from their collegue in Rocky, as they saw me watching them and pretended to make off with the well marked and well wrapped box of food. They must have thought it was a great joke to see me jumping up and down upstairs behind the glass as they kept putting the box on the loading device and taking it off. Putting it on. Taking it off. Over and fucking over.

Eventually they took pity on me and packed my fucking meat.

After the world's longest 80 minute flight I made it home with said meat. God knows how I didn't get a speeding ticket driving along Pialligo Avenue, but all was fine as the meat was still chilled when it arrived home some 5 hours after leaving Wiggo's house of fun.

Now after tonight's roast rib fillet of Black Angus yearling from Nolan's, served with roast chats and carrots, and a pear, rocket, parmesan and balsalmic salad, I'd have to say all the hassle was worth it.

I still have a little bit more meat kicking around the bottom of the fridge...some Nolan's eye fillet, supposedly from their Brisbane Exhibition display (not sure if it was from the 'before' or 'after' display, as I was too excited to ask Wiggo) and some Nolan's Black Angus rib eye.

Not to mention some 3.5 kilos of Teys Brothers Rib Eye, which I'm planning to roast up for a dinner party in the coming weeks. (BOTTOM)

So there you have it, folks. If you're planning on flying with beef, remember to take a polystyrene box and some double bagged ice to the airport. The check-in staff have all the big bags and gaffer tape you need and will want to pack it themselves to ensure you're not carrying a dismembered body. So learn from my own mistakes how NOT to do it, gentle readers. And save your blood pressure for eating the beef, rather than just getting it home. Mind you, I've always wanted to conduct a public auction in an airport terminal, but I guess that can wait for another day!

Rockhampton Beef: Good enough to make a man blog again!

Food for the ill

I was pretty crook this week, with a virus or flu or something similar. I didn't bother to check. It was bad enough that I went five whole days without wanting a coffee and considering I think a blood/caffeine balance of about 50/50 to be appropriate I gauged I was pretty damn crook.

The funniest thing with me is my appetite when ill is almost nonexistent. All week I lived off a variant of Flinthart's awesome Asian soup/broth that he uses for wontons. Some sort of chicken, chilli, ginger, fish sauce, a sugar (I use honey), salt, onion, carrot, garlic, bay, lemon or lemongrass, bring to a simmer and turn the heat off and let infuse.

I use a whole chook and just tear the poached chicken off at the end. That was dinner, and lunch, Monday, Tuesday and Wednesday. Thursday I felt a bit better so I roasted off some pumpkin and used the leftover broth to make pumpkin soup.

What scares me is the lack of appetite, the lack of willingness to cook and explore flavors. It's such a big part of my life that the thought of ever having a terminal illness or something that took my hunger away for a long period of time is truly frightening.

I know a few crook people through twitter and my one week with a virus made me reconsider how much of a struggle it must be, just to deal with those little things that we all take for granted.


- MF from my iPad

Location:Riverside Dr,Tumbulgum,Australia

Duck season

Dr Yobbo here. Duck is usually something I'm all over if I see it on the menu on my now-rare restaurant sorties. Amphora in St Lucia used to do (probably still do) an excellent one, likewise a short-lived but awesome place in Yamba called Beachwood. My Italian farmer relatives from up the back of Lismore also used to put on some fantastic duck dishes when we had the inevitable family get-together barbeques up at theirs. Never actually had a crack at prepping roast duck myself, so when the local supermarket had them on special I figured why the hell not. Now, obviously, this being a Serious Food Blog, using frozen duck is blasphemy and you should be getting only free-range, organically farmed fresh-killed duck raised on a diet of love and sustainably grown tofu, but as usual we've taken lazy shortcuts, so frozen duck it is. Looks a quality bird though, raised on a farm on the Canterbury Plains. Just like half of the current All Blacks. Works for them. This size 17 bird was $20, reduced from a budgetarily implausible $30. No idea what it'd be in your part of the world. Probably less.


Now the thing you need to remember about duck is that it's not chicken. That's not entirely the cretinous statement of obviousness that it looks. Ducks are longer and thinner of frame, carry more fat under their skin as waterproofing insulation (being waterfowl), and less bulk about them around the breast compared to chooks. As such you need a bigger bird to feed the same number of heads. They also dry out more easily, so you need to baste them regularly to retain the moisture. Beeso confits his. As with most cooking stuff there's a bunch of recipes on the web, including this one from Hugh Fairly-Twattingballs from River Cottage Thingie, but the general process is about the same. I'm actually going to do mine at a lower temp than Hugh, then ramping up in the final phase. Reason for that is I want to use that rendered duckfat runoff to roast some 'taties, but I don't want to have to leave the duck out to get cold and old while I do it, not for too long anyway.


Preheat oven to 220 C. This will only be used for the fat-rendering part of the roast, not the main cook which will be around 160. Have seen anything from 190 down to 120 (250 F) suggested. The latter for VERY slow roasting (3-4 hours).

Prep the bird. Rinse and pat dry, remove any large fat deposits, and pierce or score the skin (only lightly, not through to the meat - just enough to allow the fat to run off.) Am actually using a Stanley knife for this. Season with salt and pepper. I'm also sprinkling over some wild rosemary the old man recently discovered in the garden, because I can, and we have shitloads of it.


Render the fat for around 20min in the 220 degree oven, then take it out and turn down to 160. Baste the bird with the runoff. Do the same for the next 2 or so hours every half hour or so. For some reason my lads like souveniring my silicon basting brush from the second drawer, so even finding the bloody thing is an achievement.


Parboil some potatoes, just to get ahead of the game and shorten the final roast time. I like red jackets with golden flesh (is that the right term for potato innards? for the taste, the texture and the aesthetics of them. Lop them into rough cubes - I tend to leave the skin on, partly for the health benefits, partly because I can't be arsed peeling them - chuck them in boiling water - you know the rest.


Duck season? Rabbit(oh) season. I mentioned we ran the Tigers down last night? Yeah? If not, we did. 34-30 with a try in the last minute of golden point. After trailing 28-12 midway through the second half. Every All Black cloud has a silver (or coachwood and myrtle) lining.


Anyway - strain the runoff, combine with a bit of crushed garlic and chopped rosemary, over the parboiled 'taters and into the dish the duck came out of. Fire it up to Crispy Temp (220-250). Serve with Something Else. In our case corn because the eldest monster refuses any meal that doesn't include corn. Seriously. We had to order a kiddie-sized corn pizza on Friday.


Verdict: Excellent. If a bit fatty. Actually, a lot fatty (still slightly queasy.) Can't underemphasize just how lardy duck is. Which, I suppose, is why it tastes so fricken AWESOME. Give it a crack, if you can find it at an agreeable price, just keep it moist and avoid too much of the lardiness. It's a winner. As voted unanimously this evening - the only thing left over on Monster v1.0's plate at the end was... corn.

The Doctor is OUT.

Food Bloggers Assemble! At Moo Moos

The latest catch up of the Brisbane food bloggers was at Moo Moos, a fairly upmarket grill inside the Marriot hotel in Brisbane city. As most people who read this blog know, I'm not that big on restaurant reviews, mainly cause I just love doing the cooking, partly because I forget the incredible amount of work that goes into a kitchen like this and get snippy over small things.

Nights like the food bloggers nights and the Burger meet ups are massively enhanced by being surrounded by people who just want to discuss and dissect food, tech, current affairs, you name it. It's never boring. Neither was the entree, a tasting plate with four small portions gracing it. I'm not a big seafood fan, but i had to do a double take at the scallop, it was so soft and pleasurable it was like eating flavoured textured air. Divine. The pork belly was excellent, wouldn't make my top five, but that is a very, very long list. There was a superb piece of dry cured meat on a cracker and a deep fried zucchini flower filled with goats cheese. I love these and this one was done beautifully, creamy and crunchy.

The main course was a sirloin on mash with asparagus. Now I'm going to say up front that I'm stupidly hard to please when it comes to beef. I work in the butcher industry and I know how to cook a nice piece of beef. Don't always get it right, but I cane myself just as hard when I don't. Because beef is something that when you do get right, is mind blowingly good. This sirloin was OK. The mash was just OK and the asparagus was pretty tired. Again, I have my own asparagus patch and no restaurant can ever compete with the fresh picked stuff, but this asparagus was not that fresh. I could have had the fish, but why go to a grillhouse and have fish?

The dessert however was on another planet. There is no way I'd be able to cook that at home without a bit of practice. A small chocolate brownie, topped with some vanilla ice cream and dusted with crunchy, tasty honeycomb, with a little side dish of hot fudge ready to be tipped over at the last second. It was the tastebud highlight of the night for me, a non sweet tooth.

It was great to catch up with all the different people that I interact or watch on twitter and in blogland, the conversation was sparkling and interestin and I'm looking forward to the next one already.

Awesome food blog

Crash Test Kitchen was recommended to me by some friends a while ago and it is definietly worth having alook at...