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MoVida (Melbourne, Australia)

MoVida (Melbourne, Australia)

Australian Gourmet Traveller has named MoVida “the best Spanish restaurant in the country.” The Age Good Food Guide says: “A true destination restaurant – you may overhear international diners who’ve made it a centrepiece of their visit, or see foodies brandishing copies of the restaurant’s eponymous book for chef Frank Camorra to sign – the […]

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Madame Brussels (Melbourne, Australia)

Madame Brussels (Melbourne, Australia)

A search for a pre-dinner cocktail brought us here: My friend Ann had described this as a quirky little bar on a rooftop with fake lawn. What could be better on a chilly Melbourne night? And promptly headed out to the terrace where we ordered this: Camp Are We (say it fast) punch. But too […]

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Prepping the pancetta

Prepping the pancetta

Preparations for the pancetta hanging are well underway back in Toronto. More from Mr Neil, Master Butcher: We did not have a proper wine cellar thermometer before (quelle surprise!). Meaning, one which has min/max memory for temp, but also a hydrometer to measure humidity. Needed to check on cellar conditions for the hanging event mid-week…. […]

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Maple bacon – the finished product

Maple bacon – the finished product

Thanks to Cleo’s supervision, the maple smoked bacon got done today: According to Mr Neil Master Butcher, it looks to have “cooked” a bit too much versus “smoked”. The end bits are of course saltier (dry cure on outside), but I tasted a bit and it was certainly glorious. A fork was delivered to our […]

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Maple Bacon smoking – the process…

Maple Bacon smoking – the process…

More from Mr Neil Master Butcher who is handling the bacon part of the BLT challenge… Here’s the belly, rinsed and patted dry from the fridge. (Sorry, I could not take picture of the process as my hands were a bit gucky!) Truth be told, I think it may have needed a few more days […]

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