Discover fermentation techniques and how it helps make food become more digestible
Fermented foods have formed the basis of food cultures since time immemorial. In this one day masterclass with lunch find out how to make bread, sourdough starter and sauerkraut and why fermented wheat in traditionally made breads should be an important part of our diet.
Join Phillippa Grogan and Andrew O’Hara from Phillippa’s Bakery, journalist & author Richard Cornish together with Mark Laucke from Laucke Flour Mills, Kate Howell, fermentation microbiologist researcher at Melbourne University and Robyn Wight from Ferment Frenzy.
Workshop for talks and demonstrations to gain a greater understanding about fermentation. Participants will learn how our food becomes healthier, more digestible and nutritious through the fermentation process and how to; knead and shape bread, make a sourdough starter and make sauerkraut . This unique event includes a vineyard lunch based around local and fermented foods, served with naturally fermented wine at Bress Winery in Harcourt.
Phillippa Grogan shares over twenty years experience in this common sense class where you’ll learn baking tips and a few basic baking techniques. Phillippa will demonstrate and discuss the art of making perfect rough puff pastry, so you will no longer be daunted at the thought of whipping up a delicious fruit galette. She will also demonstrate Brisee pastry and discuss how to line a tart tin. Along with Richard they will discuss the methods of starting your own ‘starter’ for sourdough and kneading techniques for making your own yeasted loaf at home. Though not ‘hands on’ we suggest you might bring an apron. This event includes a light supper and a glass of wine.
Phillippa Grogan shares over twenty years experience in this common sense demonstration class where you’ll learn how to make the perfect scone, sponge and shortbread. Includes supper and Bress wine.
Pizza Making Class for Children. They will learn to make perfect dough, based on the recipe from Phillippa’s HOME BAKING. They will take home their own pizza and extra dough to play with at home.
Are you interested to know why your gut can tolerate some breads and not others?
In John William’s and Mark Laucke’s article, they explain that during a long slow natural fermentation process, the peptides in the wheat are deactivated thus rendering the gluten in the wheat more digestible.
Further reading form the source:
News from Simon, our milk man.
Winter on the Schulz Farm.
At the beginning of June this year we have really witnessed the beginning of Winter. Wild winds and thumping rain have inundated the farm, turning much of the high use areas into a mud and stone purée, making it a delicate task to move around safely. We are lucky that the median temperatures hasn’t dropped so low as to stop the grass growing, so for the first time this year we have enough for the milking cows and they’re not going hungry.
Milk volumes at this time of year are at their lowest for the season, much of this is due to most of our cows having a six to eight week holiday before giving birth. At the moment we are milking around 200 cows with another 270 to calve in coming weeks. This year is particularly tough for milk volumes because of the poor season we have had since last winter. Our milk production is around 17% down on the same time last year, and with feed costs at record highs it makes this year’s budget a juggling act.
We have been encouraged by the weather outlook predicting above average rain fall, and we have also added a further 200+ acres of organic land to the farm (certification finally came through after 2 years of conversion). This land will allow us to grow more fodder come harvest so we don’t have to buy quite as much feed in.
With the dairy industry in turmoil after some big dairy processors selling out their farmers in the name of profits and shareholders, we remember a time back in 1984 when my grandfather, in this same scenario, made the decision to process his own milk into cheese. A true entrepreneur ahead of his time. The future of so many of our farmers is in doubt and our thoughts and prayers are with them.
Start with the chicken broth. Place the chicken bones, vegetables, peppercorns and water in a large saucepan and simmer very gently for 2 hours, skimming off any impurities that rise to the surface. Strain, discarding the solids. Taste and season with a little salt if needed, then pour the broth into a clean medium saucepan.
Place the pancetta, chives and garlic in a food processor and blend to paste. Add the eggs, pecorino, breadcrumbs and pepper and process until the mixture forms a ball. Using clean hands, shape into 2cm balls.
Heat the broth over medium heat until simmering. Using a slotted spoon, gently lower the dumplings into the broth and simmer for about 5 minutes, using the spoon to roll the dumplings around. As soon as they rise to the surface they are ready.
Spoon the dumplings into warmed bowls, ladle over the chicken broth and garnish with a little pecorino, chives and Parsley (if using). Serve immediately.
NEW – Maple, Almond & Sultana Granola
This delicious toasted breakfast cereal is made with aromatic Canadian maple syrup, whole brown-skinned Australian almonds, toasted flaked coconut, pumpkin seeds and blended with Australian oats. Serve with milk or yoghurt for a sustaining energy-boosting afternoon snack for the whole family.
With the release of our new Maple, Almond & Sultana Granola we thought to share this simple recipe for Phillippa’s Granola Bars.
Perfect to pack for your weekend walks:
Melt together butter, sugar and honey over medium heat until dissolved. Bring to simmer and cook for 1 minute. In a bowl mix together granola, butter mix and vanilla. Pile into a tin 20 x 26cm lined with baking paper. Sprinkle the apricots evenly over and press all down firmly. Leave in fridge to set for a few hours. Cut into bars and store in a cool place until serving. Makes 24 pieces.
Recipe from Phillippa’s Home Baking
When making these biscuits, consider lighter honeys, such as clover or blue gum.
Preheat the oven to 180˚C/160˚C fan. Line several baking trays with baking paper.
Place butter, honey and water in small saucepan over medium heat until the butter has melted. Stir to combine, then set aside until the mixture has cooled to warm. Place remaining ingredients in a large bowl and blend well with a whisk or wooden spoon. Pour in the melted butter mixture and stir until all the ingredients are evenly combined but not over mixed.
Roll dessertspoons of the mixture into balls the size of a walnut. Place the balls on the baking trays, allowing plenty of room for spreading, and bake for 10-15 minutes or until the biscuits are lightly golden.
Allow the biscuits to cool on the tray for 5 minutes, then transfer to wire racks to cool completely. The biscuits will harden on cooling. Serve with a pot of tea. These Honey Anzacs will keep in an airtight container for up to 6 weeks.