Moting Melments

Alo friends, 

Most people I know get these delicious biscuits name mixed up but whether pronounced correctly or    not, these scrumpy little treats are an ideal coffee treat. These last few weeks we have been heading down to the community gardens fairly often and on our last venture we returned with some fennel pollen from a long forgotten fennel bulb. Ruby got to work, whipping these up that afternoon and added the fennel pollen and ground fennel seeds into the icing grinding it up in a mortar and pestle. It worked wonders giving the buttery goods an aniseed hint.  

 

Yes, the two of us ate them all- sorry mum

-James
(Ruby is on strike because of no holiday pay, or any pay)

NYE

The turn of a new year saw 100 or so people coming to Ruby's parents house near Byron Bay for a steam punk themed night. In order to feed the hungry masses, 6 or 7 meter long pizza's were made.
Seymour (Ruby's dad) is a trained chef and baker and it was he who first enlightened me on a sourdough path. Apart from sourdough, Seymour makes a stunning turkish bread, light and fluffy like no other. It was the turkish bread dough that formed the bases for the pizzas that Ruby and I topped. There were two types on offer; a potato, onion and caper pizza as well as a crowd favourite Mediterranean (tomato, olive, spanish onion, spinach and roasted eggplant). Keeping the masses fed enabled them to continue romping around into the new year. An easy solution to feeding a crowd indeed! (if you have an industrial oven at your home that is)

Ensuring that the pizza tastes good

Tasty Turks

Sorry about being so lazy over the christmas break!

-James