Category: From The Kitchen

  • One Great Australian Bite!

    One Great Australian Bite!

    Australia Day has come to a close, and my project is complete. I present to you an, “Aussie Meat Pie.” A beef, onion and black pepper puff pastry pie, in the shape of a stylised Map of Australia. For a long time, I’ve been wanting to do a pie like this. On Australia Day, some…

  • The Ever Elusive “Egg Batter Dough”

    What is a Batter? What is a Dough? And, what is an Egg Batter Dough? Batter and Dough seem to be mutually exclusive, a batter is liquid and pourable, whilst a dough is malleable, and usually holds its own shape. There are exceptions, such as high hydration doughs, but in essence this is the delineation.…

  • 2019 Year Of The Pig

    We at Villa Tempest would like to wish you, one and all, a very prosperous Year of The Pig.

  • The “Humble” Chiko Roll.

    In my ongoing research I keep moving forward, or at least try to. Recently I’ve been reviewing my notes on producing an Egg Batter Dough, going back to basics, and looking at what is a batter and what is a dough. Essentially they fall on either side of a continuum of similar products. Chief differences relate…

  • Culinary Traditions underpinning the development of Australia’s Chiko Roll

    The Chiko Roll is an iconic Australian fast food item. Essentially it is a savoury pastry roll filled with a meat-vegetable-cereal filling and deep fried. Here we examine the history behind the Chiko Roll and explore the culinary traditions that underpin it development and creation. History There are many sites on the web redistributing various…

  • Lufthansa Cocktail Liqueur, a diy recipe

    What motivates you? For me, it trying to track down or develop a recipe for some obscure, shrouded in mister and time, recipe for some such thing. Today, I present for your consideration my efforts to explore the Lufthansa Cocktail Liqueur. History Developed in 1955 by Mampe for Lufthansa, apparently they developed three bottled products,…