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2 cups plain flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon bi-carb soda
3 tablespoons softened butter
1 zest of orange
1 teaspoon vanilla extract
1 egg yolk
1 cup natural almonds
Preheat oven to 180 degrees and line a baking tray with baking paper.
Sift dry ingredients into a bowl, then mix in orange zest, butter and almonds.
Make a well in the center of the dry ingredients and add all remaining ingredients, mix well.
Tip mixture onto the lined baking tray and form into 2 logs.
Bake in preheated oven at 180 degrees for 30 minutes.
Once logs have cooled slice the biscotti about half a centimeter thick and lay flat on baking tray. Bake in 150 degree oven for 10-15 minutes until dried out.
The Almond Biscotti will keep crisp in an airtight container for a week.
At this time of year everyone is looking for a cold coffee option to counter the hot summer days, but for most of us we've moved on from hot coffee being poured over ice or ice cream. So what are the other options?
Both cold drip and cold brew coffee have been growing in popularity both in Australia and the US in recent years. Both methods use cold water and time to get the best extraction from the coffee beans.
So what is cold drip coffee?
Cold drip coffee is made by dripping water through coarsely ground coffee. The brew has a unique flavour profile with low acidity and a soft, full bodied richness that gives the coffee a liqueur like mouth feel.
The Cold Bruer is a simple, effective and beautiful device, easy to use in the home. Made from Borosilicate glass, stainless steel and food-grade silicone, there are two parts to the Cold Bruer that fit together neatly. The top part holds coffee, water and the dripper valve and the lower vessel is a carafe to hold the finished brew.
Coffee is added to the lower part of the upper chamber and a paper Aeropress filter is placed on the grinds. The paper filter disperses the drips of water, making sure the water flows evenly throughout the coffee. Then the coffee is pre-wet with a small amount of brewing water. Next, the dripper valve is installed, set to closed, then water and ice are added. Now open the valve, set the drip rate, put on the lid and come back in 4 -6 hours.
We use our Mexican San Cristobal coffee beans for best flavour.
What is cold brew coffee?
Cold-brew is a super-slow method in which ground beans are steeped in cold water for anything between 12 and 24 hours, drawing out different flavours and reducing the acidity and the bitterness of the coffee.
The Hario cold brewer is great for it's ease to results ratio. Simply fill the mesh filter compartment with ground beans and pour cold water over the top so it drips down and fills the compartment below. We get best results leaving it for a full 24 hours; when you’re ready to serve, simply lift the central section out and pour.
We use the Brazil Mogiana coffee beans to get a really smooth flavour.
For a smooth, sweet brew with minimal effort, Hario’s offering easily comes out on top and is a cheap way to dabble. If you are into your coffee in a big way, the Bruer, while fiddly, satisfies on both flavour and geekery levels.
OUR NEXT SHIPPING DAY IS THURSDAY 29TH DECEMBER
CHRISTMAS OPENING TIMES
Tues: 7am - 3pm
Wed: 7am - 2:30pm
Thurs: 7am - 3pm
Fri: 7am - 8pm
Sat: 6am - 2pm
Our last shipping day for the Express Post Network is Thursday 22nd December.
All orders received before 12 noon will be dispatched that day.
We cannot guarantee pre Christmas delivery for Parcel Post Network.
Nothing better than the smell of freshly brewed coffee in the morning.
Spring is now here and the Queen Vic Market is brimming with fresh produce. This is one of our favourite spring dishes, incorporating all that new season goodness while still being a hearty meal on cooler nights.
Serve it with olive or walnut bruschetta.
- 3 tablespoons of oil
- 1 red onion, diced
- 4 artichokes
- 700 g fresh peas, podded
- 1kg fresh broad beans, podded
- 1/2 cup white wine
- handful fresh parsley & basil, chopped
- salt & pepper
Peel & quarter artichokes & put it acidulated water (water with lemon) until needed.
Cook onion in oil over a medium heat until translucent. Add artichokes and white wine and allow to reduce. After 5 minutes add peas & broad beans, reduce heat and slow cook for 30 minutes until vegetables soften.
Season with salt & pepper, chopped herbs & a splash of extra virgin olive oil.