True to form, we awoke on the 1st June, 2014, to a cold and wet Melbourne winters day. Excitedly, we looked on in anticipation as interest for our equipment and supplies for making homemade salumi grew on the last day of the 2014 Good Food & Wine Show.
Melbournian's know that it's time! Time to start converting garages into mini charcuterie factories, time to start purchasing the skins, salsa, salt, spice mixes, chilli, strings, and netting. Time to dust off the cobwebs of their mincers and fillers.Time to order their pork or Berkshire pigs. And time to pin down family and friends for dates for the annual "Salami Making Weekend"!
Good Food & Wine Show
Speaking of the Good Food & Wine Show, on behalf of the team at Home Make It, I would like to extend a very big welcome to all the new subscribers to our newsletter. Over the three day show we met so many new people from Melbourne and all over Australia who share our passion for homemade food and beverages. It was wonderful to meet you all and we hope you enjoyed the show as much as we did. I look forward to keeping you all informed of exciting news from our team, specials, courses, recipes, events and much more.
Here are a few photos from the show. Click on the link to our Facebook Page if you would like to see some more highlights from the show.
Meet the team.... Elena, Carla, Steve, Ilaria, Frank and Pina.
Frank and a friend of Home Make It, Andrew Prior of Queenie's Food Tours.
Some homebrew enthusiasts!
Friends of Home Make It, Giorgio Linguanti of That's Amore Cheese and Danielle Gullaci, the Editor of Italianicious Magazine
Frank with another friend of Home Make It, Massimiliano Scalas from Salumi Australia
Happy days at the 2014 Good Food and Wine Show.
Pizzelle 101 Masterclass with Pina.
Our Good Food & Wine Show Specials. If you missed out at the show, we have extended the specials to our ONLINE Specials.
Some well earned knock off drinks!
To put you in the mood for this year's salami making season, take the brief time to watch this cool YouTube clip I found, titled, "A Lesson in Italian Salami and Sausage Making" by two old Italian men in Le Marche, Italy. Whilst our equipment may differ slightly, the process is very much the same and definitely worth a look.
Food & Beverage Courses
We were absolutely thrilled with the interest at the Show about our Food and Beverage Courses. Here's a run down of the details of the Winter Courses that have been released:
Beer Fest Course 11th September 2014 at our Reservoir Store and 13th September, 2014 at our Clayton Store.
Learn how to make great homemade beer. The following areas and techniques will be covered in the Beer Fest Course;
- Equipment
- Beer selection
- Beer issues and solutions
- Additives
- Beer making methods (extract, partial mash, Brew in a bag)
- Maturation techniques
A batch of hard lemonade, ginger beer and stock beer will be made on the day.
Camembert Cheese Making Workshop 7th August, 2014 at our Reservoir store and 9th August, 2014 at our Clayton store.
Learn how to make Camembert at home with this easy workshop! The following areas and techniques are covered;
- Equipment
- Milk selection
- Cheese issues and solutions
- Cheese Additives
- Camembert making methods
- Maturation techniques
A batch of Camembert is made on the day.
Mozzarella Making Workshop 16th August, 2014 at our Reservoir Store and 23rd August, 2014 at our Clayton Store.
Learn how to make mozzarella at home with this easy workshop! This workshop covers the following areas and techniques:
- Milk selection
- Cheese additives
- Maturation techniques
- Cheese issues and solutions
- Cheese making methods
- Equipment
A batch of mozzarella is made on the day.
Pizza Making Workshop 4th September, 2014 at our Reservoir Store and 6th September, 2014 at our Clayton Store.
Learn how to make delicious, quick and easy homemade pizza! The following areas and techniques will be covered in the Pizza Course;
- Equipment required
- Dough types
- Dough techniques
- Pizza styles
A batch of fresh pizze will be made on the day.
Salami and Cured Meats Workshop 12th June, 2014 at our Clayton Store and 19th June, 2014 at our Reservoir Store.
Learn the ancient art of preserving, curing and meat processing with this informative course.
See how it is all done before you have a go at preserving your own batches at home. We will cover the following meat preparations;
- Sausage making
- Salami making
- Capocollo making
- Pancetta making
- Bacon making process
This course also covers the following areas and techniques;
- Food safety and hygiene
- Meat and condiment preparation
- Equipment use
- Casing preparation
- Preserving techniques
- Preserving troubleshooting
- Hanging techniques
- Preserving with and without drying rooms
A batch of smallgoods is made on the evening.
Melbourne Salami Festa
If you are interested in a full day salami making workshop, check out the Salami Sessions, that are run by the Melbourne Salami Festa. Home Make It again are major partners of the Melbourne Salami Festa and will be assisting at the Salami Sessions.
Click on our banner below to see this week's Specials -
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Have a great weekend ;)
