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Curing details

Curing details

(Some more details about the pork belly curing from Mr Neil, Master Butcher): Here are the two curing mixes for comparison. Both use the Basic Dry Cure mix as a base, with slightly different proportions. Then there are various spices and sugars. On the right, the Maple Bacon cure. It features maple sugar flakes, just […]

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Adelaide institutions #3 – Haigh’s chocolates

Adelaide institutions #3 – Haigh’s chocolates

Aaah – Haigh’s Chocolates. The name evokes thoughts of silky smooth chocolates in the shape of frogs: and chocolate teddies: On a trip to the factory store today, I also spotted these: Haigh’s is truly an Adelaide institution, established in 1915. You can read about their history here. My all-time favourite chocolates from Haigh’s would […]

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Adelaide institutions #2 – Menz

Adelaide institutions #2 – Menz

Mmmmm – Menz Confectionery! The mere mention brings back happy memories of mouths filled with delicious treats from my childhood… Treats such as Apricot Delight: Milk bottles: Witchetie grubs: (ok, confession here, I never ate these “grub shaped white and yellow confection” but couldn’t resist the picture!). Candy bananas: (yes cos they look very natural… […]

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Adelaide institutions #1 – Balfour’s frog cakes

Adelaide institutions #1 – Balfour’s frog cakes

Aren’t they lovely??? But what are they?? Why it’s a frog cake, of course – they even have a Wikipedia entry! It’s a basic sponge cake square with a jam layer in the middle coated in thick fondant (brown, pink or green) icing with a round “head” made of sticky sweet cream and slit to […]

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Guest blogger – Mr Neil, master butcher!

Guest blogger – Mr Neil, master butcher!

Neil has the pork belly curing!! Here are some pictures and commentary of the process which took place this weekend, Supplies pulled out, ready to go: Close-up of the nutmeg, cross-section as it’s been ground…
It’s an interesting spice. I’ve started to find it cropping up in all sorts of places: it’s not just for egg […]

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