In My Kitchen: April 2018

In my kitchen, this month even more than usual, it's all about my beloved Barney. When people at work hear about Barney, they usually think it's my child.. and when they realise it's not, they think it's my pet dog or rabbit... and when they realise it's not, they are usually very confused. Needless to say, all my friends and colleagues know who Barney is now! My beloved sourdough starter, born 11 June 2017 on my benchtop in Rapid Creek .

He makes quite a handsome loaf now, coming a long way since his early days. Flavour wise, he has improved immensely since the fridge died while I was away. He ate himself and I think all the non-strong yeast cultures must have died.

Barney was truly delicious with a cheese fondue.

I made these Barney cheesymite scrolls before we went to Timor Leste - it was hard to resist eating the whole pan fresh out of the oven.

It was also my first time making hot cross buns, which of course had to be B buns.

We did some non traditional things with Barney, like barmplings - surprisingly good! The skins were chewy but light. 

My farewell party also featured Barney in the form of woodfire pizza - 150g of Barney made 4kg of dough!

Getting the heat just right was hard with all the wood off to one side of the oven, but everyone loved Barney anyway.

We also enjoyed this amazing bountiful produce from my dad's garden in Sydney when I went back briefly - so many bitter melons, tomatoes and random leaves.

And finally, a strange stringy vegetable I saw at Rapid Creek markets, which was delicious in soup. 

 This is my first time contributing to In my kitchen hosted by Sherry's Pickings