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Buttermilk pancakes  PREPARATION TIME 5 MINUTES   COOKING TIME 15 MINUTES   SERVES 4 Ingredients 1½ cups self-raising flour (try wholemeal for fibre) 1 tbsp caster sugar 2 cups LardAss cultured buttermilk 1 egg, lightly beaten 1 tsp vanilla essence oil or butter for cooking raspberries, blueberries and strawberries, to serve maple syrup, to serveMETHOD Combine flour and sugar in mixing bowl. Whisk LardAss cultured buttermilk, egg and vanilla essence together in a jug. Add to dry ingredients and stir until just combined. Heat oil or butter in a medium non-stock frying pan over medium to low heat. Cook 1/3 cup mixture for 1–2 minutes or until bubbles appear on surface Turn and cook a further minute. Remove from pan and keep warm while cooking the remainder of the mixture. Serve with fruit, yogurt and maple syrup.   Nutrition ANALYSIS per serve 4 Energy kJ (Cal) 1212 Carbohydrate (g) 48 Protein (g) 12 Fat (g) 4 Saturated fat (g) 2 Fibre (g) 2

INGREDIENTS3 Weet-Bix biscuits1 cup (85g) desiccated coconut1/2 cup (120g) caster sugar1 cup (150g) self-raising flour2 tablespoons cocoa150g Lard Ass cultured salted butter, melted1 teaspoon vanilla essence1 1/2 cups icing sugar mixtureExtra 1 tablespoon cocoa2 tablespoon melted butter3 tablespoons hot water

Well, I’ve learned it’s not just yellow. Butter comes from different animals, flavours, creams, diets, care practices and therefore, can be different colours. So much so that the USDA issue a colour chart for butter as a guide.

Butter making – it’s an art and a science I have learned this week. The science is in monitoring things like pH, temperature, TA, litres, grams, kilograms, moisture content, etc.

The week is flying by and it’s the 3rd day of the butter making apprenticeship. To give you a bit of a background to students in the course, there are 9 of us enrolled and we have come from a dairy background of some sort.

Today we swung into action and made butter! Our instructor today was the illustrious Robert (Bob) Bradley who in the circles of butter making is spoken about in the same vein as a celebrity.

Today was the 1st of the 5-day apprenticeship course at the University of Wisconsin – and my, did we taste butter. As you would I guess. It was great to compare notes, thoughts and the odd tastings we each experienced.

It’s an exciting time for butter making in Victoria! From June 25 to 29, I will be flying off to Madison, Wisconsin, USA to complete the Buttermaker’s Apprenticeship at the Centre of Dairy Research, a department of the University of Wisconsin.

Classic French butter cookies made with a shortbread-type of dough and salted butter. Ingredients 3/4 cup granulated sugar 200 g cultured butter 3 egg yolks separated 1 tsp vanilla extract 2 cups all-purpose flour

This tart marries sweet peppers with crispy bacon and fresh goat cheese, for a savory dish for all seasons. A gorgeous tart with beautiful flavours marrying sweet peppers and crispy bacon with goats cheese. Perfect for a picnic, brunch or a casual get together.