The Butcher, the Baker, the Merrymaker

I’m baaack!!

My friend jokingly asked  if I’m ever in Canberra. It is true that I have been travelling here and there for my birthday celebrations; everywhere from Bowral, Sydney and more recently Melbourne and Cairns. Besides heading back to Sydney occasionally, I do plan to be around for all the winter events that Canberra has to offer during my favourite season.

The fresh brisk air begs for wood fires, eating more rich hearty foods and trying to infuse everything and anything with local truffles. One of my favourite restaurants in Canberra, Pialligo Estate is getting amongst it and I was lucky enough to get a sneak peek into their winter event series 2016 – The Butcher, the Baker and the Merrymaker.

31 days days, eleven amazing events, one location.

July


Friday 1st Saturday 2nd Sunday 3rd
Midwinter Christmas Feast  7:00-11:00pm     ($150.00 pp) Kirsty’s pudding making day       1:00-4:00pm ($150.00 pp)
Thursday 7th Friday 8th Saturday 9th Sunday 10th
Sunset drinks 
5:00-7:00pm ($40.00 pp)
Feather and bone Masterclass       1:00-4:00pm  ($120.00 pp) A Feast of the beast from feather and bone                    1:00-4:00pm
($145.00 pp)
Thursday 14th Friday 15th Saturday 16th Sunday 17th
Bastille Day truffle dinner
7:00-11:00pm ($150.00 pp)
Cape Grim and Flinders Island age of meaty innocence  1:00-4:30pm ($145.00 pp)
Thursday 21st Friday 22nd Saturday 23rd Sunday 24th
Smoked, cured and grilled  1:00-4:30pm
($145.00 pp)
Pact full of surprises           2:00-5:00pm
($110.00 pp)
Thursday 28th Friday 29th Saturday 30th Sunday 31st
Wildbrumby Schnapps Banquet   7:00-11pm  ($145.00 pp) Family Market Day 10:00-4:00pm free

The Christmas
Sunday Roast
   1:00-4:00pm ($110.00 pp)

During our sneak peek we got to experience schnapps and gin from Wildbrumby, Pact beer, a bit of Christmas cheer (man that ham was exquisite) and a beautiful Christmas pudding topped with fabulous custard. Not only did it make me excited for the events happening in Canberra, it also made it very hard to choose what event to go to.To find out more information, check out their website.

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Mood Food and Co.

—–24th Dec 2013—–
My friend and I were on the hunt for hotdogs in Braddon on Christmas Eve but my eyes drew to across the road where I saw the sign for Mood Food and co. I was wondering where it would be and now we have coincidentally found it. 

I found the menu itself rather interesting as it was printed on bamboo but I couldn’t tell what style of food it was as it was a mixed selection.

20131226-174538.jpgA trendy modern open dining area.

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Coffee frappe ($7.50) and pineapple and mint frappe ($8.00). The frappes were nice and refreshing although my pineapple and mint didn’t taste as sweet as I’d hoped but more fibre-y, it almost tasted like most of the juice came from the centre stalk of the pineapple.

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Burger of pulled lamb shoulder crumbled feta, baby spinach with mint and basil pesto served with side of Belgian frittes ($19.00). The roast lamb was fabulous, you could really taste the meat and it was enhanced by the pesto and fetta. Even though the chips were a small serve, they were covered in a really creamy aioli. I also really loved the personalized wooden boards.

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Calzone corner~

Pulled pork belly, homestyle mustard aioli, sage and swiss cheese ($19.00). I was expecting pulled pork belly just like the menu said but inside the calzone was slices of what looked like a roast pork without crackle and we all know where the flavour lies. With the bland slices of pork with a really subtle light cheese and a few pieces of sage, this calzone was no where near as nice as the lamb burger.

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After only being opened for 2 weeks, mood food had really friendly staff, different menus for breakfast, lunch and dinner, soon to obtain a liquor license and only closed for Christmas Day, I can see an exciting future for Mood Food in the hipster Canberra area of Braddon.

Venue: Mood Food

Address: 132/22 Lonsdale St, Braddon, ACT 2612

Phone: 0424 332 338

Mood Food & Co on Urbanspoon

Wishing you a very Merry Christmas (in July!)

——-20/07/2012——-

My friend was nice enough to organise a Christmas in July with a Turducken and all the trimmings at his house this year. We don’t get cold Christmases in Canberra, but logically July is the best time to eat lots of hearty food, a big roast and be merry with friends and alcohol. He offered my help in the kitchen before hand (how nice of him ), but lucky for him I wanted before and after pictures of the beast that is the Turducken

Proving that Christmas decorations are useful more than once a year.

The supplier recommended that an average 4.5kg turducken will feed 17-22 people, we weren’t going to believe that for a second, even for 12 people I was iffy if it a 4kg sized Turducken was going to fill all of us. 

Let the 4.5hours of cooking begin! A 4kg Turducken with apricot and hazelnut stuffing ($100).

Going from snacks to getting ready for dinner.

A cross-section photo of the layered roast. I could tell what was duck meat but wasn’t quite sure where the turkey ended and the chicken began. The stuffing was really nice but I was surprised we didn’t choose the apple and bacon rasher stuffing albeit we didn’t really need to throw another animal in the mix. The 4kg roast fed all of us (admittedly not everyone there was keen on trying it-here’s looking at you Mrs. Gordo) with a little bit to spare.

A lovely variety of sides, vegetables and salads- a delicious golden brown potato and sweet potato bake with bacon(!), pan roasted vegetables, roast potato with garlic, lemon and thyme, roast pumpkin, fetta, pumpkin and almond salad and a rocket and parmesan salad.

I had to try one of everything and hoped it all fit on one plate (eventually everything was drizzled with gravy). Everything was really nice and I ate it all but when I got home I thought to myself, did I eat any duck? I might not have tried all the layers of the Turducken, proving once again that great company comes before good food. We were all having such a fabulous time that I forgot about eating all of the most important guest of the evening.

Desserts~

Sticky date pudding- The perfect cold weather dessert, drizzled in a delectable caramel sauce. If I didn’t eat so much pastry and chips before hand I would have had a bigger slice!

Blueberry cheesecake – I was so impressed by the non cracked, high walled biscuit crumb baked cheesecake using fresh blueberries that I began salivating over it before dinner. Made more impressive by that fact that a guy made it all by himself. Sorry ladies, he is taken.  The cheesecake was very very smooth with the perfect amount of base. I am torn whether to ask for a recipe or just get him to make it over and over again. 

Vanilla slice- presentation wise, this didn’t compare to the other desserts, but it was full of vanilla beans and who doesn’t enjoy velvety smooth warm custard with pastry.

I was impressed that we were able to oven rotate between so many things- the turducken, bread rolls, pastries, nibbles, vegetables and potato bake and that everything came out on time.

Our turducken was already made and prepared with a variety of stuffings available from Jordo’s Chop Shop. Ordering was made very simple by the fact that if you spend over $75 delivery is free! I want to try the POLAMBEF next!

Turducken supplierhttp://www.jordoschopshop.com/

From their website:

Jordo’s Chop Shop is the official home of the turducken in Canberra!

What All Is This Nonsense? A turducken is a mystical Christmas turkey (available year round) that is stuffed with a duck, the duck is then stuffed with a chicken and the chicken is stuffed with your choice of either our most popular apple and bacon rasher stuffing, our apricot and hazelnut stuffing or our new gluten-free traditional sage and onion stuffing. 

Note: We only use free-range birds to make our turduckens. The whole turducken is boneless with the exception of the turkey’s legs and wings that remain bone-in for aesthetic purposes. Available all year round (not just Christmas week).

Now also available: POLAMBEF! pork, lamb and beef roll, the new frontier in roasting madness.