Food

Interview: Cornersmith Picklery

June

The Slowpoke: CORNERSMITH PICKLERY Situated on a bustling street corner of Illawarra Rd, just a stone throw away from the noted Marrickville café of the same name, Cornersmith’s Picklery is a hive of activity. A hub for the local community they regularly operate on a trade basis, taking in home-grown produce from locals in exchange for their store-made jams, pickles and preserves.
Interview: Cornersmith Picklery
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How to: Make sourdough

June

The Slowpoke: HOW TO MAKE SOURDOUGH Today, we bake bread. A good, honest sourdough loaf using a wild yeasted sourdough starter. If you didn’t catch the tutorial on making and maintaining your own sourdough starter you’ll find it here. Piero Pignatti Morano from Two Chaps, who has been talking us through the process, is back again with his well-tested recipe for a simple sourdough loaf.
How to: Make sourdough
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How to: Make sourdough starter

June

The Slowpoke: MAKING SOURDOUGH STARTER There’s a lot of beauty to be found in baking your own bread – combining something as simple as flour and water to create a fulfilling daily essential. Taking it a step further by combining those two simple ingredients to ferment with wild yeasts from the surrounding environment, resulting in a strong sourdough starter, captures more beauty still.
How to: Make sourdough starter
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Honey-roasted pumpkin + borlotti bean salad

June

The Slowpoke: HONEY-ROASTED PUMPKIN + BORLOTTI BEAN SALAD With pumpkins in abundance it’s a great time to tuck into a warm salad of them roasted with ethical and locally sourced honey. Hearten it up further with a good serve of beans and hazelnuts. This recipe is a great one from Chrissy Freer’s new book on the power of legumes, Superlegumes.
Honey-roasted pumpkin + borlotti bean salad
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INTERVIEW: TWO CHAPS

May

The Slowpoke: INTERVIEW TWO CHAPS Tucked into an industrial street of Marrickville in Sydney, next to a small school filled with vegie gardens, inside an old welding warehouse resides Two Chaps – a café buzzing with local community and local produce.
INTERVIEW: TWO CHAPS
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