For the second instalment of 'baking with lard' I was keen to try a new savoury pastry, and the search was called off when I came across this Simon Hopkinson recipe for steak and 'tater pie...
Read MorePicau ar y maen
I recently had the pleasure of visiting the delightful Bundarra Berkshires for a spot of pig petting, butchery and charcuterie with the gang from Melbourne Meat Up. It was a great day of learning about farming life, and after a quick tour to meet their chargers we set about dismantling our carcass. The breakdown process was fascinating...
Read MoreAutumn fruit
Autumn is, without a doubt, my favourite season. I take pleasure in the cool, crisp mornings and brilliant colours; and the beautiful produce that comes with it really is such treat to enjoy...
Read MoreBread basics: Autolyse
For this week's "I really should know more about…" mini research project, I'll be taking a somewhat in-depth look at a breadmaking technique that's enjoying a bit of a revival in the world of sourdough baking - the autolyse...
Read MoreBlackberry rose geranium creams
Some years ago now I had the pleasure of visiting the Agrarian Kitchen, a perfect little country oasis with everything I could ever want; from the covetable kitchen detail down to the impressive location and blissful way of life. Rodney and Séverine have worked very hard to establish the beautiful place they call home, and we are so fortunate that they have chosen to share it in the guise of a sustainable, farm-based cooking school as it really is such a delight to visit...
Read MorePita patter
At long last it seems Melbourne's run of hot, hot heat is at an end, and as it dissipates into Autumn so too goes with it the last of the summer veg. A pre-dinner stroll between the beds uncovered some cucumbers, a few tomatoes and plenty of greens that needed using up, and since there were some beautiful backstraps awaiting inside there could be only one thing for it, souvlaki...
Read MoreBreakfast buns
Breakfast pastries are, without doubt, my greatest weakness. For most other temptations I'm able to execute at least some form of restraint, but a tray of breakfast pastries fresh from the oven? Well, let's just say that it's probably good for my health I don't live in Paris...
Read MoreCoffee and roasted carob
The carob tree, Ceratonia siliqua, is a species of evergreen pea that is cultivated for its ornamental qualities and edible pods. Native to the Mediterranean it grows well in warm temperate and subtropical climates and produces a broad, semi-spherical crown that can reach up to 15 metres in height...
Read MoreCelebration cake
Life's filled with ups and downs; from the good and bad to the just plain nonsensical. But if you can keep going and at times battle on through, every now and then it can gift you the most incredible opportunity, and on these delightful occasions, one deserves cake...
Read MoreBread board: First sour
In developing Keeler & Spon the intent was to create something more useful, to provide a searchable site with recipes and helpful information rather than just a jaunty weblog of kitchen activities. And while this will hold true for the majority of posts, K&S is also designed as a space in which to explore and have some fun as I educate myself in the methods and intricacies of technical baking. The Bread Board, in particular, is my chance to experiment...
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