Helen at Lake Eppalock

Elephant Garlic Flower in the Garden

Elephant Garlic while not a true garlic, its related to the Leek. Has a large bulb and cloves that do have a garlic flavour,  but much milder in flavour than true garlic. Elephant Garlic grows throughout Australia and will last up to 12 months in storage like normal garlic. Elephant Garlic usually has only 5-6 huge cloves. Harvest when the flower has died back to 6 green leaves.

Surf Coast In Winter

Bells Beach

Bells small wave 7 Deg air temp, water temp 12 Deg C

Winki Pop

Winki Pop lineup

Lorne Surf School

Jumping off at Cathedral Rocks

Frolicking on the beach between Storms

Lunch

Room with a view

Majestic windmill near Meredith with storm scud approaching

Old Fashioned

My new friend, the Old Fashioned.

60 ml of Wild Turkey 101

10 ml Sugar Syrup

2 dashes of Angostura Bitters

Fill glass with ice, pour in ingredients, stir, top with orange rind, enjoy.

The Oak Forest, La Larr Ba Gauwa Park

La Larr Ba Gauwa Park about 20 minutes south of Bendigo, features 34 kilometres of cross country mountain bike trails, complemented by scenic views and unique rock formations. The Dja Dja Wurrung people are the Traditional Owners of this Country. La Larr Ba Gauwa means "stones and mountain" in Dja Dja Wurrung language.

A great place for picnickers and explorers, to wander through the abundant access tracks around the historic Oak Forest, at the heart of the park. A beautiful and serene place, best experienced in late Spring or Summer when the Oak leaves are at their largest, unlike when we visited in winter.

Spooky

No truffles

Homemade Smoked Polish Sausage

Apple wood chips

Smoker

Smoked

Par Boil

Nice garlic wog sausage. Delicious.

It will go well with my home made beef jerky and bourbon.

Homemade Smoked Polish Sausage

cacciatore casings 44+ natural hog casings

2 kg of pork (shoulder)

2 lb / 1 kg of pork belly or pork fat

500ml of ice water

150gm GF Cabana Easy Pack seasoning

5 - 10 garlic cloves

Method

Mince all ingredients coarse then fine.

Stuff into cacciatore casings 44+ 

Hang to dry for 2 hours in cool, well ventilated place.

Smoke at 60°C for 3 hours, then parboil at 75°C for 20 minutes.

Hang dry in well ventilated room until cool.

Refrigerate until ready to eat. Enjoy on snags or oven roasted with onions and mustard or over a fire.