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Hi I used a 2 Lt cask of white wine from Dans' ( In Top Company pinot grigio $7.99 ) , 1.33 Lt of mixed campari / aperol ( ratio was probably 2/3 campari 1/3 aperol as I prefer it a bit more bitter) poured into 8 Lt keg and topped up with 660 ml still water . I turned up pressure on regulator...

Hi just a further update on your product. I did a small batch of spritz using cask wine and a blend of both the campari & apperol mix . I carbonated it in small keg and it was smashed by my family in no time. I am going to order up some more for summer holiday period now you guys have more stock...

We are blessed in Australia to have access to very cheap wine , I see no reason why a cask wine wouldn't work, at the end of the day once its all blended up with the aperol/glampari you would have super taste buds to differentiate between a carbonated cask wine and bottled Prosecco. I will give...

I made up a spritz with your take on Aperol. I made up batch of the Aperol as per your instructions and found it a bit to sweet with a noticeable aftertaste . For the spritz I followed the classic recipe of 3-2-1 ( being 3 prosecco ( cheap prosecco is fine ) , 2 aperol, 1 soda water ) I...

Just a heads up on the product, I received both the other day thanks . First impression the Aperol take is very good , close but lacking just a little in the herbaceous notes that Aperol has, you want to up the ante on the quinine and gentian. That said the product would be indistinguishable by...

Sure will , always happy to help out . Yes its almost impossible to replicate any Amaro , the ingredients and processes are so diverse that its difficult to write a definitive book that tries to explain flavours and styles let alone one that tries to formulate a recipe. I have been trying for...

I just ordered your version of Aperol & Campari essence , keen to see how they compare to originals when mixed up with neutral spirit . Getting amaro right is a bit tricky , hopefully you guys have cracked it . Cheers

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Great link. The process is very similar to how I make my pizza dough which is pretty much a no knead method , though I call it the " slap and go " method . I also suppose if you are pressed for time you could increase the yeast dosage as it really isn't a sourdough , but rather extended...

Yeast . Though I have made a whole grain version using my own sour dough culture .

Nothing like home made bread . I get some going in the wood fired oven once in a blue moon , as I'm to busy making pizza most of the time. This is typical pane di casa. The bread is crusty and the crumb is full of air pockets. Its ideal for bruschetta or just eating with some olives cheese and...

I love biab but lifting and draining the bag is a pain . I would be interested in one .

( in a typical New York Jewish accent ) So whats the problem you never seen a zebra without the stripes , already .

Sorry mate no pics I was to busy eating

The crackling is not like typical pork crackling that you get from say a leg roast. The skin is thin and crisps up differently . If you have a close look at last picture you can get an idea of how thin it is.

Carving ???? The meat literally just pulled apart / fell off the bone . It was so tender and succulent , the best way to describe it is silky and decadent

Hi guys thought I would start a thread on Pork. I'm not sure if one already exists if so I happy to shift this across . I reckon its one of the best meats known to man, its versatile, relatively cheap, you can eat just about every part and best of all its delicious . Let me kick it off with...

Holy Guacamole; Batman