Chiko Roll Revisited
In recent days, I’ve been redoing my recipe collection, and I’ve come to the realisation, that I have three types of recipe books: a) printed books, b) hand written notes, notebooks and a kitchen diarie,…
On Traditional Australian Pie Base
We all know that a great pie, first and foremost must taste good. The filling should be tasty, tender, moist, not too runny and not too thick but, …it ain’t a pie if the pie…
Rice Cooker Kidney Bean & Lamb Stew
Was in the kitchen today, looking at the fridge and the dramatically reduced kitchen cookware at my disposal. I had this lamb that needed to be cooked, or I’d risk loosing it. So, I thought,…
Following Instructions
The other day I had a rather unremarkable start, to an otherwise challenging day. No mater what I did, I just couldn’t seem to get anything right. Perhaps you can see where I made my…
A Simple System of Pie Identification
Here at Villa Tempest, we have explored various methods of identifying what pies are what once they’ve been baked. this is what we’ve settled on. To help keep track of our different types of pies,…
What’s News: Dough Sheeter, Pastry Roller
One: Recently, after a long term of searching, designing, and being told, “No! Can’t be done in Hanoi” we finally took ownership of a manual dough sheeter (Máy cán bột). Having first sighted such an…