The Balmain Boat Company Messes About With Boats

Tags

Arthur Ransome, Balmain Boat Company, Boating, Childrens Book, DIY, Do it yourself, Flat Pack Boat, How to be an awesome grandparent, Kenneth Grahame, Sailing, Swallows and Amazons, Wind in the Willows

The Classic Balmain Boat Company Rowboat at Watson’s Bay
(Original Image from here)

Better drowned than duffers, if not duffers won’t drown. (Arthur Ransome, Swallows and Amazons)

I’m feeling a little nostalgic today. It’s my Dad’s birthday and he’s on my mind…

When I was a child, Arthur Ransome’s Swallows and Amazons was one of my favourite books. His writing had the ability to transport me into all the action and adventure that the Walkers and the Blacketts experienced in their little sailing dinghies. I vividly remember wanting to be a member of Team Swallows so badly.

Mr Ransome wrote the book way back in 1929, so it’s a sign of his seriously good writing that I was still so engaged almost 50 years later. Just thinking about it makes me want to go back and read it again, to see if I can still feel that sense of escapism… Perhaps I will!

I was lucky enough to grow up in a boating family. Not all that surprising when you consider that the City of Sails was my home-town.

My Dad is still boating today. And, I know how much he appreciates messing about in boats. So, when I first found out about the wonderful Balmain Boat Company, it made me think of him.

The Pilot by Balmain Boat Company
(Original Image from here)

Believe me, my young friend, there is nothing – absolutely nothing – half so much worth doing as simply messing about in boats. (Kenneth Grahame, The Wind in the Willows)

The good people at Balmain Boat Company reckon anyone can build a boat. They create flat-packed, DIY rowing and sailing dinghies so that anyone who has a hankering to get out on the water, can do just that.

Founded by Nicole Still and Andrew Simpson, the awesome Balmain Boat Company  mission is “to make parents and grandparents look like legends.” Brilliant!

Purists can rest easy – the design of these beautiful wooden boats (no tinny’s here, thank you!) is a combination of yester-year rowboat (think Swallows and Amazons!) coupled with the clean lines, not to mention neat edges, of computer-led wood-cutting.

I think they are just lovely.

The Classic Balmain Boat Company Rowboat at Watson’s Bay
(Original Image from here)

And, you want to know what else?

You can even design your own figurehead for your Balmain Boat. All Balmain Boat Company boats come with a standard figurehead, inspired by the co-founders first built boats. Nicole’s figurehead is a Fairy Penguin, inspired by the world’s smallest penguins, which come to shore on Phillip Island here in Australia.  Andrew’s figurehead is the mythological flying seal.

Nicole and Andrew rightly feel that every boat has a story, and your boat should tell your story.  So, you can send them a photo of your family dog, your favourite animal or your lucky charm, and they’ll design a custom figurehead just for you. I think that’s inspired!

The Penguin Figurehead
(Original Image from here)

If you have a hankering to make your own Balmain Boat Company boat, you have a couple of options:

• If you live in Australia, the DIY boat kits can be dispatched from the Darlington, Sydney warehouse within 7-10 business days of ordering.
• If you live in the USA, the DIY boat kits can be dispatched from the Poland, Ohio warehouse within 7-10 business days of ordering.
• If you live anywhere else in the world, shipping charges are determined by order size and postcode. The company has shipped to Taiwan, the United Kingdom and New Zealand.

If you’d like to learn more about the very fab’ Balmain Boat Company (including how to have your boat built for you!), check out the website here.

An Open Letter to Bryce Longton at KTCHN13…

Tags

Australia, Bryce Longton, Christmas, Design, food, Food Stylng, Food52, Foodie Gifts, Homewares, Kitchen Letters, KTCHN13, Personal Gifts, Provisions, Recipes

Jenny’s Chocolate Cake Recipe
A Longton family recipe immortalised in print by KTCHN13
(Original image from here)

Dear Bryce,

I know you’re probably very busy being the Shop Editor & Stylist at Provisions for the very fabulous Food 52. It’s a seriously beautiful site – so please know your styling is much appreciated!

And, I know Provisions only launched in July.

Salt Plate from Provisions
(Image from here)

And, I also know your wonderful Kitchen Letters – where recipients receive letters in the mail from chefs only really kicked off in May of this year.

I think this is just the best idea. I have a number of foodie friends who would just love a gift like this. How ever did you think of it?

Kitchen Letters at KTCHN13
(Original image from here)

And, now your Custom Recipe Print concept has popped up in my in-box. How wonderful are they?

Just the thought of taking a favourite recipe and having it designed, printed, and shipped to a friend’s door, so they can hang it in their kitchen makes me smile. It’s such a personal gift.

Perfect Guacamole by KTCHN13
(Original image from here)

There’s just one teensy-weensy catch. I live in Australia. And, you don’t ship outside the United States. And, nor does Provisions, for that matter. (sniff). So, that means I can’t acquire any of your fab’ offerings this Christmas.

Do you realise the potential market you are missing out on down here?

And, I know you are obsessed with all things food, travel, and style, and living a great life (because you told me so on your website). Did you know we have some seriously cool and cosmopolitan chefs down here. I’d be happy to write you a list of say, my top 10… Or, even my top 20 – if only you would start shipping down under. Please?

In much anticipation,

TSL xx

Boskke Does it Again…

Tags

Boskke, Ceramics, Christmas gift ideas, Design, Flowerpot, Gardening, Great Design, Interior design, Lewis Black, Morris and James, New Zealand, Patrick Morris, Sky Planter, Sustainable Design

The Boskke Sky Planter in Brooklyn
(Image from here)

If the people of New Zealand want to be part of our world, I believe they should hop off their islands, and push ’em closer. (Lewis Black)

Lewis, you’re a very funny guy, but I don’t think I agree with you on this matter. There are some people from New Zealand who seem to be taking the world by storm without pushing the islands any closer…

I mean, everyone knows about the Boskke* Sky Planter, don’t they? It seems to pop up all over the place. And, it is a great concept. And, it’s designed by a Kiwi.

An inverted pot for flowers, herbs, and other leafy companions, the Sky Planter was designed to save space, conserve water, purify your air, improve your health and transform your view of nature. The boys at Boskke left out ‘provide great design’ in their product spiel.

Because no matter how pure my air becomes or how my view of nature is transformed, I’m not interested in a hanging planter if it is ugly. Call me shallow.

Boskke Sky Planter Kitchen Garden
(Image from here)

What I did not know is that Boskke founders – Patrick Morris, and his brother, Jake – happen to be the progeny of founders of the world-famous-in-New-Zealand ceramics producer that is Morris & James. Sustainable design is kind of in their blood.

But, now they’ve gone and done it again. The Sky Planter wasn’t enough. Now they’re launching the Boskke Cube…

Boskke Cube with Orchid
(Image from here)

I think it looks fab’.

Simplicity is the ultimate form of sophistication. (Leonardo da Vinci)

Apparently, the “Boskke Cube reassembles the humble plant pot, putting the organic process of growth on display, rather than hiding it away.

The clear body of the Boskke Cube is also a water reservoir, supplying up to four weeks of moisture through the same Slo-Flo watering system that the best-selling Sky Planters use.”

And again – great design.

Boskke Cube 3 – with herbs
(Image from here)

Boskke have a number of distributors around the globe. In Sydney, my favourite is Terrace at 47 Queen st, Woollahra, NSW 2025

*The name ‘Boskke’ is derived from the old English word ‘bosky’ which means ‘a small forest’ and that’s exactly what the team from Boskke want us to create with each of their clever eco-sensitive designs.

Stumbling Across Planet of Surry Hills

Tags

Australia Made, craft, Cushions, Homewares, Interior design, Local Artisan Shopping, Shopping, Soft Furnishings, Softies, Surry Hills, Sustainable shopping, Sydney, Tara Badcock

Planet Showroom
(Image from here)

I think I got off on the wrong planet. Beam me up Scotty, there’s no rational life here. (Robert Anton Wilson)

Sometimes, I wonder what planet I have been on. Two or three of weeks ago, I was picking up some fabric from the lovely Tessuti for a wee haberdashery project I’m playing with. A couple of doors down, sits Planet – a most wonderful treasure trove of hand-crafted and sustainable furniture, ceramics, textiles and home-wares. And, it smells gorgeous! And, I never even knew it was there…

I struck up a conversation with the friendly assistant (I think she was from Michigan?) Turns out Planet has been around for over 20 years. Their philosophy is to make the world a more beautiful place. They aim to achieve this using natural fibres, handcrafting, sustainability, integrity and style.

It was such a lovely space – I could have pottered around for much longer…

Planet Dining Table & Chairs
(Image from here)

I ended up picking up a few 100% beeswax candles and three wee beautifully turned wooden holders. But, I’m going back because there are some lovely offerings that may be just the ticket for one or two Christmas pressies.

Here are a few that caught my eye:

Tara Badcock hand embroidered silk and leather purse
(Image from here)

Japanese vintage silk cushion
(Image from here)

Hand-knitted woollen cockatoo
Truly, the picture doesn’t do these gorgeous knitted toys justice.
(Image from here)

Herbal pantry pest repellant packs
Set of 3 sachets containing rosemary, cloves, wormwood and plant oils.
I think I want them for myself!
(Image from here)

Silk turkish ikat cushion
I don’t even like ikat, but I like this cushion!
(Image from here)

If you don’t reside in Sydney, Planet has a shopping cart on their website (here). Depending on size, they will send internationally, too.

Alternatively, pop in for a look-see. It’s definitely worth it. You can find them at 114 Commonwealth Street, Surry Hills, NSW 2010.

 

Cheese Making at Cornersmith Picklery

Tags

Artisan Foods, Cheese, Cheese making class, Cheesemaker, Christmas Present, Cornersmith, Dairy, Dairy product, How to make cheese, Kristen Allan, Monty Python, The Picklery

(Image by TSL)

Spectator I: I think it was “Blessed are the cheesemakers”.

Mrs. Gregory: Aha, what’s so special about the cheesemakers?

Gregory: Well, obviously it’s not meant to be taken literally; it refers to any manufacturers of dairy products.
(Monty Python’s ‘Life of Brian’)

You may recall a post i did back in June about the very tempting Cornersmith. Along with West Juliett, it remains a favoured brunch/lunch spot for LM and me. Mainly because of the unpretentious, locally sourced food and friendly service. LM still reckons the Cornersmith Crab Apple Jelly is the best he’s had.

Well, about three months ago, Cornersmith launched their Picklery. Located a few blocks down Illawarra Road from the café (in Marrickville), the Picklery is the new HQ for much of Cornersmith’s food preparation and preserving, AND offers punters (like you and me) the opportunity to learn traditional food crafts in their work shop classes.

LM bought me a work shop with Cheesemaker, Kristin Allen for my birthday. A six-hour session learning how to make my own halloumi, feta and marscapone. LM is pretty good on presents (especially when you remember he is allergic to all things dairy!).

Well, my class was on Saturday. And, I had a ball. If you have any interest in food, you should do yourself a special favour and book into a workshop. I may have to do another. Perhaps, something to consider for Christmas presents… (Cornersmith also offers beautifully presented gift vouchers).

(Image by TSL)

Cheese is milk’s leap towards immortality. (Clifton Fadiman)

Kristen Allan is both Cornersmith’s resident Cheesemaker and the teacher for the cheese making workshops. Obviously, she’s passionate about her cheese. But equally, she’s passionate about sharing her knowledge of this ancient fermenting technique. She’s quite delightful and clearly knows her curds and whey…

Kristen Allan – the Cheesemaker and our teacher for the day
(Image by TSL)

The day began with a wee sit down chat complete with herbal teas, artisan bread, Pepe Saya butter, Kristen’s ricotta, Marrickville honey and a selection of Cornersmith preserves. I wish every day began that way.

Very quickly our class of twelve was split into groups of 3 Cheesemaking teams. I was partnered with the very lovely sisters Amelia (visiting from Geelong) and Maddy (who works at Cornersmith).

Kristen Allan, Maddy & Amelia
(Image by TSL)

We learned early on that cheese-making is both an art and a science. And, it can’t be rushed…

Making Feta
Heated milk is poured into our cheese vat
(Image by TSL)

Making Feta
Checking for a clean break in the curd
(Image by TSL)

Making Feta
Stirring the curds
(Image by TSL)

Making Feta
Maddy drains the whey
(Image by TSL)

Making Feta
Curds going into their hoops
(Image by TSL)

Making Halloumi
Amelia stirs rennet into our heated milk
(Image by TSL)

Making Halloumi
Cutting the curds
(Image by TSL)

Making Halloumi
Curds wrapped in muslin
(Image by TSL)

Making Halloumi
Heating the halloumi curds until they float
(image by TSL)

Making Halloumi
Amelia, Maddy & TSL’s Halloumi just waiting to be salted…
(Image by TSL)

Making Marscapone
Heated cream and vinegar waiting to go home for stage II…
(Image by TSL)

And, at the end of the day, armed with my additional purchases from the Picklery (well, it would have been rude not to!) I tootled home to complete the drying of my feta before popping it into brine AND the refrigeration of my marscapone…

TSL’s Feta in brine & Marscapone
(Image by TSL)

I would show you my halloumi, but I ate it in my breakfast scramble (along with Cornersmith green tomatoes) this morning. Sorry!

Italian Almond Cookies the TSL-Way…

Tags

Amaretti Biscuit Recipe, Baking, Biscuit Recipe, Biscuits, Blogging, Christmas Baking, Coconut Sugar, Cookies, CutterLight, Dairy Free, David Lebovitz, Gluten Free, Gluten Free Baking, Paleo

LM’s Choc-drizzled Italian Almond Biscuits TSL-Style
(Image by TSL)

David Lebovitz is surely an icon in the world of food blogging. He’s a man with much style. And, if you’re a bit of a foodie and don’t already subscribe to his blog, I urge you to go and check it out… (here)

There’s a big difference between lucky and fortunate. Luck is a winning lottery ticket blowing in your window. Fortunate means that you’ve taken the initiative and done something. And because of it, there was a positive outcome. (David Lebovitz)

Last week, I bookmarked his Italian Almond Cookies post to try at a later date. With the silly season fast approaching, and in this dairy-free (LM), gluten-free (me) house we live in at Casa TSL, finding Christmas baking recipes that fit the bill can be a little challenging. These looked seriously yummy.

Then, in this wonderful global world of blogging we inhabit, yesterday my special northern-most blogging buddy, Barbra of CutterLight posted about her take on David’s recipe.

Italian Almond Biscuits TSL-Style
(Image by TSL)

So, we have David Lebovitz, who lives in France. Barbra who resides in Alaska – sometimes on land and sometimes at sea. And, now I am putting my spin on Italian Almond Cookies here in Australia. We should see how many countries we can add to the Italian Almond Cookies list…?

Here at Casa TSL, I made my cookies biscuits (biscuits: because I don’t come from America) with coconut sugar*. It’s more like brown sugar than white in consistency, so my biscuits were sun-tanned versions of the original, and probably a little more caramel-y in flavour.

And, of course, LM thinks everything tastes better with chocolate…

Nude Italian Almond Biscuits TSL-Style
(Image by TSL)

David Lebovitz Inspired Italian Almond Biscuits TSL-Style

Ingredients

for the dough

3 cups blanched almond meal
1 cup coconut sugar
3 large egg whites (fresh as possible and at room temperature)
pinch of salt
3 tablespoons jam (I used Cornersmith’s Crabapple Jelly)
a few drops of pure almond extract (a little goes a long way!)

 for finishing the biscuits

1 large egg white
About 2 cups slivered almonds
About 150 – 200 g dark chocolate (optional)

1. Heat the oven to 160ºC/325ºF. Line two baking sheets with baking paper.

2. Mix the almond meal and coconut sugar together in a large bowl.

3. Using your electric mixer, in a separate bowl, beat the egg whites with a pinch of salt until they start to pile up into soft peaks.

4. Fold your beaten egg whites into the almond mixture. The egg whites will lose some volume. Then fold in your jam and almond extract. Mix the dough until it comes together into a smooth ball. I used my hands to ensure the jam was evenly distributed throughout the dough.

5. Using a tablespoon measure, roll each biscuit into a ball in your hands, then roll them ovals.

6. Whisk your remaining egg white in a small bowl to break it up. Pour the slivered almonds into another small bowl. Roll each biscuit in the egg white, followed by the slivered almonds. This part is a little fiddly and requires some gentle coaxing to get the almonds distributed all over your biscuits. After coating each of your biscuits with the almonds, put them on a baking sheet, evenly spaced apart.

7. Bake for 25 to 30 minutes. Rotate the baking sheets in the oven so your biscuits bake evenly. Let cool.

8. If having your biscuits ‘LM Style’, melt your chocolate (in a bowl placed over a pot of gently simmering water or in the microwave). Drizzle melted chocolate over your biscuits.

LM’s Choc-drizzled Italian Almond Biscuits TSL-Style
(Image by TSL)

*Coconut sugar has a lower GI rating of than sugar. This way I can kid myself into thinking these aren’t quite as bad for me!

Sidetracked…

Tags

Heather Donahue, Life, Random Stuff, Sidetracked

(Image from here)

I get sidetracked very easily.(Heather Donahue)

Oops. Back on track tomorrow…

The One Where TSL Makes a Goat Curry…

Tags

Boer goat, Cook, Curry, Curry Recipe, Dairy Free, Easy Curry Recipe, Gluten Free, Goat, Goat meat, Goat Recipe, Julia Roberts, Matt Moran, Paleo

Goat Curry TSL-Style
(Image by TSL)

Last week I watched Matt Moran slow roast a goat shoulder on his new Paddock to Plate cooking show. He served it with hummus, mint salsa and salad of chickpeas and tomatoes. It looked pretty good to me.

I had goat meat on my mind…

Love is not love, without a violin playing goat. (Julia Roberts)

Then, on Saturday morning, while on our weekly jaunt to the farmers market, LM and I struck up a conversation with the lovely couple at the Boomer Boers Premium Goat Meat stand. Their farm is in Dorrigo, New South Wales (that’s all the way up near Coff’s Harbour. I know this because I looked it up). They produce Capretto and Chevon Boer goats – them’s eating breeds.

Apparently, approximately 75 percent of the world’s population eats goat meat. That’s quite a lot of people. I figured if its good enough for 3/4 of the planet, then its about time I give it a go…

So, I bought some neck and some diced shoulder and tweaked the recipe for goat curry I took from the Boomer Boers stand. In the interests of full disclosure, I should say that this recipe was definitely better after all the flavours had time to work their magic. Goat is a lean meat, and somehow – like most curries – it just tasted better on the second night.

But, it was easy to make and went down well with the boys. Definitely worth a try if you’ve never had goat before.

Goat Curry TSL-Style
(Image by TSL)

And so, I bring you Goat Curry TSL-Style

Ingredients

1kg goat-meat (diced)
1 x Tbsp ground cumin
1 x tsp dried chilli
2 x large green chilli (sliced)
1 1/2 x Tbsp brown mustard seeds
2 x large onions (finely diced)
6 x garlic cloves (minced)
6 x dried curry leaves
2 x Tbsp curry powder (or garam masala)
1 x tsp turmeric
2 x cinnamon sticks
1 x cup stock (or water)
1 x 400ml tin coconut cream
Fresh coriander (chopped)

Method

1. Heat oven to 180°C/350°F. In a large casserole, brown meat in batches. Set aside.

2. Lightly crush cumin, red chilli, mustard seeds and curry leaves. Heat a little oil in the base of your casserole and add crushed spices along with the green chillies, onions, and garlic. Cook over a low heat for about ten minutes until fragrant and onions are translucent.

3. Add your browned meat, curry powder, turmeric, cinnamon and stock. Bring to the simmer. Put the lid on the casserole and pop in the oven for 60-90 minutes.

4. Add coconut cream and cook for a further 30 minutes.

5. Serve with rice (or in our case, cauliflower rice) and sprinkle with chopped coriander.

Goat Curry TSL-Style
(Image by TSL)

If you want to make the meal go a little further, throw in some greens about 30 minutes before the end of the cooking time – beans, spinach, broccoli would all work well.

Not a bad mid-week meal in wet, windy Sydney…

Urban Walkabout Launch Their Pop Up for Christmas…

Tags

Accessories, Australia Design, Australia Made, Christmas Shopping, Homewares, Jewellery, Local Artisan Shopping, Melbourne, Online Shopping, Perth, Scarves, Softies, Sydney, Urban Walkabout

(Image from here)

So I rang up my local swimming baths. I said ‘Is that the local swimming baths?’ He said ‘It depends where you’re calling from. (Tim Vine)

There’s a great little group of passionate locals who established the very useful Urban Walkabout back in 2006.  They publish a series of free lifestyle guides featuring fashion, food and design destinations in Sydney, Perth and Melbourne.

Their printed guides are a great way for locals and visitors alike to discover the best places to eat, drink, shop and more within a given area.

Urban Walkabout say it best: “Our printed guides include an illustrated map and business images and reviews that help direct readers to a carefully curated selection of boutiques, local artisans, galleries, designers, cafes, bars and restaurants in each location.”

And, best of all – you can pick them up for free.

This year, for the first time, Urban Walkabout have launched a new online pop up shop.   It’s a curated collection of unique product from local producers in Sydney, Melbourne and Perth – and, I think they’ve got some very cool wares on offer.

Wanna’ see some of my favourites?

‘Clem’ The Herringbone Koala
Born and raised in Creswick, Victoria.
Clem is double stitched and lovingly constructed from offcuts salvaged from the local wool mill by the delightful toy maker, Robyn from Sillee Billee. He stands 23cm tall.
$40
(Image from Urban Walkabout)

Rosso Forte Scarf ‘Spremuta’
I love me a scarf… This one is a rustic still life of fruit and assorted produce laid out in preparation. Bold citrus colours are contrasted with light and dark accents. Billowy, lightweight washed silk. Designed and handmade in Italy. It measures 140cm x 160 cm. GORGEOUS!
$229.00
(Image from Urban Walkabout)

Baked Optimism Tin
Created by artist Tara Daniel, this tin of Baked Optimism contains exceptionally cheerful baked beans. You can never have too much optimism. Or too many baked beans. I know a girl who loves her baked beans…
Also available in ‘Sliced Pessimism’ variety.
$20
(Image from Urban Walkabout)

L’ascari Man Candle
Mancandle is for every man. They apparently allow any man to be able to enhance his space be it at work or at home by being able to customise the scent of his environment with one or a combination of up to four sophisticated fragrances.
With a 27 hour burn time they come beautifully presented in a glass amber jar (height 6.5cm) with screw top lid and packaged in a rigid sliding box.
Fragrances available:
Sawdust – cedar wood & sandalwood paired with patchouli & musk.
Open field – think freshly cut grass & green leaves teamed perfectly with Australian fauna. Fresh just doesn’t cover it!
Old oak tree – a deep earthy fragrance combining oak, woods, amber & citrus fruit. “Smells like a hot man” – as overheard in the Urban Walkabout office.
Espresso – dark roasted coffee beans
$29.00
(Image from Urban Walkabout)

InSync Roost Earrings
These earrings by InSync are made from hypoallergenic stainless steel plated with 22 carat yellow matte gold. Each set comes boxed with details about the artist.
Iris Saar Isaacs is a Melbourne based design studio. InSync design studio maintains an independent approach to contemporary jewellery, whilst marrying industrial methods and materials.
$100
(Image from Urban Walkabout)

Vintage Rubber Stamp Set from High Tea with Mrs Woo
Make your Christmas cards stand out this year! A great box set of vintage-style alphabet and number rubber stamps which make beautiful labels and gift tags. Buy them as a gift or use them to decorate your own. Includes a set of 20 blank gift tags.
Made in Korea (so not strictly local!). They make my ‘haberdashery’ tendencies go bananas!
$50
(Image from Urban Walkabout)

Paper Potter Kit With Heirloom Seed Packs
I adore this concept! A clever and everlasting tool for pressing biodegradable seedling pots with newspaper. When seedlings are ready, plant them complete with the pot into the ground to avoid disturbing the roots. This beautiful kit includes heirloom seeds of beetroot and cauliflower varieties and paper strips so you are ready to get started straight away! This potter makes approximately 6 x 4.5cm pots.
$38
(Image from Urban Walkabout)

Do go and check out all the offerings at the Urban Walkabout Pop Up here. Unfortunately, shipping is only available within Australia BUT, if you’re planning a visit to Sydney, Melbourne or Perth there’s also the free Urban Walkabout App which brings you a mobile version of the well-known and loved pocket-sized Urban Walkabout guides, to allow you to curate the city your way.

In Which TSL Makes Her Own Soda Syrup…

Tags

Groucho Marx, Homemade Soda, Natural Soda, New South Wales, Rhubarb, Six Barrel Soda Co., Soda Syrup, Strawberry, Summer Drink, Sydney, Syrup, Syrup Receipe

Rhubarb, Strawberry & Blood Orange Syrup TSL – Style
(Image by TSL)

Remember the Six Barrel Soda Co. post from a couple of days ago? The good people of Six Barrel Soda Co. actually touched based to let me know that it is possible to sample their wares in Sydney. Apparently, Nan’s Place is the trailblazer. So, if you’re after a tipple of Six Barrel Soda, get thee to Zetland! I may even see you there…

It did occur to me, after last week’s post on the subject, that I could actually make my own syrup for soda. I mean, how hard could it be? I did a bit of googling and discovered more than one actual recipe for celery soda.

Who would’ve thunk it?

But then, after reviewing all the feedback I received on just the idea of celery soda, I determined it was possibly a better idea to start my flavoured syrup journey with a slightly less ambitious flavour. Celery just doesn’t seem to hold universal appeal!

Well, Art is Art, isn’t it? Still, on the other hand, water is water. And east is east and west is west and if you take cranberries and stew them like applesauce they taste much more like prunes than rhubarb does. Now you tell me what you know.(Groucho Marx)

As it happens, rhubarb is in season for us at the moment here in the southern hemisphere. And, I am in the habit of stewing a batch of it every week – often with some strawberries – for LM to have on his granola (rather, Nutola) in the morning.

Logical then, that I use this as the base for my inaugural syrup.

And, whadda’ you know? Not only did it work, LM reckons it tastes just fab’! And, he still has the left over stewed fruit for his breakfast. Sometimes, I surprise even myself…

So, today I bring you TSL’s Rhubarb, Strawberry & Blood Orange Syrup…

Rhubarb, Strawberry & Blood Orange Syrup TSL – Style
(Image by TSL)

It’s easy-peasy. Here’s what I did. You’ll need…

1 x bunch of rhubarb
1 x punnet of strawberries
1 x blood orange
1 x cup sugar (I used coconut sugar)
1 cup filtered water

1. Prepare the rhubarb by washing thoroughly. Top and tail each stalk. Chop into pieces (roughly 3cm) and throw into a medium pot.

2. Prepare strawberries by washing thoroughly. Remove hulls and chop each strawberry in half. Add these to the pot.

3. Juice the blood orange and add the juice to your pot. Add sugar and water as well.

4. Bring the covered pot to a boil. Lower temperature and gently simmer for 15 minutes.

5. Turn off the heat and allow the stewed fruit to come to room temperature. Then place a clean cheesecloth over a sieve and strain. Pour the syrup into a bottle and refrigerate until needed.

6. The leftover fruit compote can be kept for eating over cereal, ice-cream or whatever you fancy!

Who knew it would be that easy?

Rhubarb, Strawberry & Blood Orange Syrup TSL – Style
(Image by TSL)

Oh – and, if you make my wee rhubarb, strawberry & blood orange syrup concoction, please let me know how it turns out?