Biscuit Power

Food news and views seasoned with fat back

Biscuit Power - Food news and views seasoned with fat back

Melbourne Kitchen Design At Its Best

After recently renovating my new home, I wanted to really get stuck into the new kitchen. I spend so much time in there cooking, cleaning, chatting, preparing, relaxing, enjoying food, that I really wanted to make it special. I wanted it to be a place I could feel comfortable doing all those things in. I wanted it to be a place my friends and family could also relax, chat, eat and drink in. I love the idea of making it the centre of the home, the heart of home.


So I went about searching for a company that could help me transform my current kitchen into my dream space. I searched the internet and chatted to friends in Melbourne and found a company called All Type Kitchens, who, as you may have guessed, specialised in kitchen renovations in Melbourne.

I checked out their website and spoke with some people on the phone and I was quite pleased with the impression I had of them so far. Their website is so informative, so you can really get a better understanding of what they can do, what they offer, how they go about designing a kitchen space and what products they use.

They also offer a free in-home consultation, and of course have showrooms to see what they can do with a space and how their cabinetry looks.

For kitchen designers in Melbourne, I now only recommend All Type Kitchens. They did such a fantastic job of my space and I really couldn’t be happier.

After many chats, discussions, quotes, decisions and more decisions, we came up with a great plan for my kitchen, which I was very excited about. The entire process with All Type Kitchens was easy. It was simply about meeting my needs and wants and them doing all they could to meet them. They were friendly, personable, experienced, qualified and always on time.

The finished product is one I am proud of and one I enjoy every single day. I couldn’t recommend them more highly.

The better, cheaper red meat

Red meat.

Blamed for an epidemic of heart disease. Cited as a catalyst for the decimation of rainforests in Central and South America. Now implicated as an accessory to global warming and climate change.

It’s controversial and expensive. Some might even call it an immoral indulgence.

But not all red meat is trucked thousands of miles from methane-producing, corn-sucking feed lots to be sold under cellophane in the grocery store. Red meat can be natural, exotic and healthy both for the heart and the planet.

I’m talking about wild, locally harvested venison.

Although I grew up in the backwoods of Appalachia, I had my first taste of venison as a college student in the early 1990s, when a young man from West Virginia brought a delicious stew to an end-of-semester party.

I tried it thinking it was regular old potato-onion-carrot-beef stew. One bite, though, and I knew that silky, dark-flavored meat could not have come from a cow.

What accounts for my stunning lack of training in game cookery?

Most of the men in my family sucked at hunting. Well, that and my mother and grandmother “cooked” mostly out of boxes and cans from the grocery store.

Oh, yes, the men tromped into the woods wearing those weird, battery operated, heated hunting socks and carrying Remington 30-30s.

It’s just that very few of them could hit a stationary target at 10 feet, much less a white-tailed deer moving through a South west Virginia forest.

There was one exception, however. I did once have a brother-in-law who loved to hunt with a bow and arrow. Sadly for me, most of his kills ended up, not in the freezer, but stuffed and mounted.

Enter my friend and venison supplier, Lee.

Lee loves to eat deer meat and fills his own freezer once a year. But unlike the unfortunate men in my family, Lee and his son, Justin, can actually line up a target and bring down big strapping bucks. They fell so many of them, in fact, that they have to search for people to take some of the meat.

I make sure I’m on the list.

For a thrifty $45 in butchering fees, I get several months’ worth of red meat. Dozens of packages of venison burger, steaks and tenderloins now lying in repose in my freezer were, until November, an impressive 17-point buck roaming the woods near Charlottesville, Va. (Don’t feel bad for him. He probably made nightly forays into neighbourhood, where he ate all the landscaping and garden vegetables he could find.)

Cooking venison can be tricky, though. Deer meat, like buffalo and other game, lacks the marbling of fat present in beef. That fat slows cooking and bastes beef, making it possible to roast, grill or fry it at high temperatures without added moisture.

Cook game that way, however, and your jaw muscles will seize up before dinner’s over.

Deep knowledge on this subject came to me by harsh experience with my first buffalo sirloin roast. But you can profit from my errors. If you’re new to cooking very lean meat, start with the crock pot. Long, slow cooking in broth and wine will yield tender, delectable results every time.

Oh, and one last thing: all that talk about venison being “gamey” and requiring complicated voodoo rituals involving onions, white vinegar and chanting under a full moon – well, that’s just hooey.

Curried Venison Meatballs

Curried Venison Meatballs

If the only venison you can get your hands on is ground, the venison stew recipe I posted a few days ago won’t be much help to you.

Instead, try this recipe for curried venison meatballs with a chutney dip. It’s adapted from a lamb recipe found in Fruits of the Harvest: Recipes to Celebrate Kwanzaa and Other Holidays by Eric V. Copage.

Ingredients: 1 lb. ground venison (or lamb, buffalo or beef)
1 cup bread crumbs, dried or fresh
2 eggs
1 TBS. olive oil
1 small onion, finely minced or shredded, or otherwise thoroughly macerated
1 garlic clove, minced or put through a garlic press
1 tsp. ground cinnamon
1 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. curry powder
1/4 tsp. chili powder
1/4 tsp. ground black pepper
1/8 tsp. ground cloves
1 TBS. oil (corn, canola, peanut or similar) for frying

Preheat oven to 400 degrees. Using your hands, mix all ingredients from venison to cloves together in a bowl until well combined. Roll mixture into meatballs — the size is up to you, but smaller is generally better.

Oil a heavy duty rimmed baking sheet with the frying oil and place meatballs on it. Bake in the oven for 8 to 15 minutes, depending on the size of the meatballs.

Serve with toothpicks and mango dip, or as a sandwich on pitas with lettuce, tomato, onion and other toppings.

Mango dip
1 cup mango chutney, fig preserves or similar fruit spread
3 TBS. orange juice

Place ingredients in a blender and process until smooth. Serve.

Summer is for frying (tomatoes)

Red is good. Yellow is even better. But by far my favorite tomatoes are green, as in not fully ripe.

In fact, farmers at my local market are often surprised when I negotiate with them early in the season.

“I’ll pay you red tomato prices if you’ll pick some for me when they’re green,” I say.

Tomatoes — from Brandywine to Cherokee purple to sungold cherry — are the summer’s biggest seller at my local farmer’s market. While some market vendors and even supermarket managers have started stocking the unripe fruits, most are loath to pick them green. That’s a shame.

To me, the fried green tomato is better than fresh tomato sauce, better even than the traditional tomato sandwich (white bread, Duke’s brand mayonnaise and thick slices of yellow or red tomatoes). In fact, green tomatoes served on a fresh buttermilk biscuit is one of the world’s best sandwiches.

But I didn’t always think that. The first time I saw my neighbor’s mom serve the green tomato biscuit for supper, I thought I’d stumbled into a foreign country. Cut me a little slack; I was 8 years old and for some reason, my family never served fried green tomatoes. Silly family.

Today fried green tomatoes served with greens or fried potatoes and some fresh cornbread makes one of my favorite summertime suppers. The tangy sweetness contrasted by the crunchy crust makes them irresistible and in my house we eat them from spring until late fall.

friedThey became a staple in my kitchen in 1991, after the release of the movie of the same name. Go ahead and laugh, but I was so taken with the movie, I bought not only the companion novel, but also the cookbook. It’s actually a pretty good overview of traditional Southern cooking.

But, it like many other recipes you’ll find for fried green tomatoes, makes too big a production out of this simple dish, calling for an egg batter and sometimes even deep frying. My friends down at Universal Restaurant make them perfectly, although going to a restaurant, you will pay more than you would making them at home, none the less, you can get an idea of how they are meant to taste before hitting the adventure yourself.

So ask your local farmer, your tomato growing fanatic gardener neighbor or even your supermarket produce manager to get you some green tomatoes — better yet, grow your own and enjoy the bounty all season.

Fancy some delicious home cooked meals delivered straight to your door? Of course you do


I’ve recently started doing night shifts at work meaning my entire schedule has been thrown into disarray. I work as a nurse in the ER department at a hospital, and I definitely don’t have as much time on my hands as I used to. Work usually starts at 8 in the evening and then I’ll finish up anywhere from 7 in the morning onwards. I admit I’ve been pretty slack with meals lately. I used to cook all the time at home but I’m struggling to make that happen as regularly nowadays. Most of the time I’ll grab something from the hospital canteen, and on bad days I’ll even get something from the vending machine. Enough is enough, I thought. I’d heard of companies that prepare readymade meals for people, but ones which are actually good for you and don’t use processed foods at all. I did a quick search and came across Dineamic. Dineamic make all their meals completely from scratch, using fresh ingredients prepared by actual chefs. They taste really good, and I’ve been taking them to work every day. It saves me so much time, and the best part is that you can have your home cooked meals delivered to you – now all I do is take them to work and heat them up in the microwave. Easy. If time is not on your side, then check out Dineamic.

Classic Corporate Catering

You can’t go past corporate catering that delivers on the classics. I like The Food Agency because whenever we use them they don’t try and do anything fancy. They stick to a menu of tried and tested favourites with broad appeal that are prepared and served to perfection. This means the hot food is actually hot and the finger food isn’t too fiddly, just classic, clever, corporate catering.


We never have a huge pile of money to play with for these events and knowing there’s someone happy to work with us to come up with a great menu is a real help. We had them cater a meeting just last week with some pretty important stakeholders and we knew we could focus our attentions on the task at hand because they would deliver to perfection.

Friends of bacon


Everybody else is doing it, so I may as well.

Post something about the Bacon Explosion recipe sweeping the Internet, I mean.

There are few more decadent foods than bacon. But there are even fewer foods more decadent than this recipe. It’s 4 pounds of pork and an estimated 5,000 calories, but it looks delicious.

From the New York Times: The Bacon Explosion posting has since been viewed about 390,000 times. It first found a following among barbecue fans, but quickly spread to sites run by outdoor enthusiasts, off-roaders and hunters. (Several proposed venison-sausage versions.) It also got mentions on the Web site of Air America, the liberal radio network, and National Review, the conservative magazine. Jonah Goldberg at wrote, “There must be a reason one reader after another sends me this every couple hours.” linked, too.

Continue reading “Friends of bacon” »

Amazing Gluten Free Banana Bread and Biscuit Recipes

What could be more delicious than warm, straight from the oven, fresh sweet treats. When living with dietary restrictions, sometimes you think you have to miss out. This is not always the case. I have been baking with Well and Good products for a while now and thought I better share my find with others.

If you are like me and can’t eat gluten, or can’t eat dairy, nuts, soy, then Well and Good is a great option for you. This brand has so many products and recipes available to suit dietary restrictions.


Their recipes are so easy to follow and their products are of such a high quality you can feel confident when cooking and baking with them.

The gluten free biscuit recipes are a favourite of mine- absolutely delicious! And the gluten free banana recipe is also very popular with my family and friends. Especially when it’s fresh and still warm. Unbeatable with a cup of tea or coffee for morning or afternoon tea.


For easy gluten free recipes that produce delicious, mouth watering treats for all to enjoy – I wouldn’t hesitate to recommend this brand to anyone. I guarantee you will love the end results!

The Search For Quality Coffee

Coffee is not something that should be drunk for the sake of it. The enjoyment from every cup of coffee is so important to my daily life. Living in a place like Melbourne, it’s not too hard to find a decent cup of coffee.

Cisco’s Coffee in Melbourne is a favourite of mine. They source their beans from all over the world and roast them right here in Melbourne to ensure a completely fresh flavour.

They have light single origins and blends packed with loads of flavour. You can always find the beans to suit your tastebuds. I have about four of their varieties at home! Check them out online or if you’re in Melbourne you need to visit them.