Graphic Designer / Photographer and frustrated amateur cook who would love to be designing less and cooking more.
I made this on the weekend in my wood oven. I just waited for it to cool down to 400F and popped them in and closed the door. Worked an absolute treat, even good the next day at work!
Absolutely brilliant! I made this on the weekend. Let the wood oven cool down to around 200ºC and 30 minutes later was enjoying the golden brown goodness. Thanks once again Kenji!
Hey Adam, the locals get the fresh tomatoes and mill and bottle their own (usually sourced from here http://www.dvineripe.com.au). Australian canneries do make a good canned tomato but that place is located 600miles away.
Thanks Loco, it's not going to be a true Neapolitana restaurant, there are a couple good ones in South OZ already, but no true Locavore options. I guess I was just using Neapolitana as an example of a style. Im planning on trying a local Passata product on the weekend, from a local Italian institution. A providore thats been running for 60 years, whom makes and bottles their own. Certainly saves me the effort of possibly making my own - although there still be a chance.
Thanks for your feedback Adam, Im looking at opening in the Adelaide Hills. I can source everything within 50 miles, its truly is one of the best regions for fresh produce / wine and craft beer around. I will be growing some of my own ingredients as well - totally organic lovavore stylings.
Hey there - your link to your experimenting with your own honey sauce is broken. I'd like to read more how you went about making this. I live in Australian and the shipping is $23 - so I may have to learn how to try and make a dodgy Aussie version.
What is in the milk mixture?
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