Maxi Foods Ballarat in Ballarat, Victoria | Shopping & retail

Maxi Foods Ballarat

Locality: Ballarat, Victoria

Phone: +61 3 5336 0799

Address: 601 Latrobe St 3350 Ballarat, VIC, Australia

Website: http://www.maxifoods.net.au

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25.01.2022 Baked Sweet Potato for the Vegan, Vegetarian or Carnivore! I highly recommend this simple but delicious meal. I cannot claim the credit for this amazingly good dinner. My daughter can!... The sweet potato needs to be thoroughly washed in water, then pricked with a fork about 20 times, all over, then oven baked at 200c for 45 mins. It is cooked in its skin. The result is as seen. Now slice a long slit along the top of the baked sweet potato and gently loosen the delicious orange centre a little. Now fill with whatever you like. I was offered a very large range of fresh raw vegetables, mince beef cooked with Spanish onion, cooked pumpkin, steamed corn, sour cream etc. Anything works. I topped mine with freshly made Guacamole (mashed ripe avocado with Spanish onion, lemon juice and diced tomato), cheese and sour cream. Below that was minced beef, baby cos lettuce, tomato, sweet corn and baby cucumber. This meal is just fantastic. I had a second one, similar but different! Kind regards, Brendan Blake

25.01.2022 Product review: It’s time to take you out of your comfort zone! Seriously folks, life is full of colours and flavours. Let us not limit our range of foods to those things we know. Today’s review is of a product which is feared by many and enjoyed by few. I’m reviewing the Oakwood Black Pudding. In a word it is ‘delicious’!... I had always been a little fearful of the old black pudding, but to my delight, Elna and Edmund at Coffee Basics’ Das Kaffehaus, Castlemaine, placed it within a meal and I was pleasantly surprised. It was really good! Now I eat it pan fried fairly regularly. It has delicious pine nuts and spices throughout which makes it incredibly tasty. Simply slice the pud into 2cm pieces and gently pan fry them in a light smear of olive oil. Flip them a couple of times during the five or so minutes it takes to cook them. Black Pudding can be eaten as is. It is a high value protein source. Rich in iron and rich in flavour. For carnivores and omnivores only! Three meat and veg is no more. Get to it! Kind regards, Brendan

25.01.2022 Bertie Beetle and more! Hi Ballarat, we underestimated your demand! We now have 1000 Bertie Beetle bags and a few of your other favourites at Maxi Foods.... Our last order sold out in one day (nearly as fast as a Taylor Swift concert)! Kind regards, Brendan Blake

24.01.2022 Handmade gluten free lasagne with rainbow beets and beef Last Saturday provided the perfect weather for a comforting steaming lasagne. But in considering today’s long list of individual dietary requirements, how can one just make a lasagne and feed it to the masses? Well you just can’t anymore! Should I make it:...Continue reading

23.01.2022 Vegetable Soup so easy, so good! Perfect weather! This soup has no oil, no fats, no meat and there will be none left! So, make a large amount. I find soups easily become broths when too much water is added. Its still a good soup, but it can be a little thin. So, put loads of veggies into this soup and limit your water quantity so the flavour is richer and the soup is more of a meal than a soup. ... A little crusty bread goes a long way. Ing. 1 x onion, diced 1 x potato, diced 2 x stems of celery, chopped into soup sizes 2 carrots, diced 3 x sprigs spring onion 1 x handful of Continental parsley, chopped 5 cloves garlic 4-6 cups hot water 2 x teaspoons Massel powdered chicken stock A sprinkle of cracked pepper A good pinch of Murray River Pink salt In a large stovetop pot on medium heat place all the veggies. No oil, no butter. Gently stir them around a dry pot for about five minutes. The veggies will soften very quickly. Now add two cups of (hot) water, powdered stock, salt and pepper. Stir it about. Now add another 2-4 cups boiling water, bring to the boil. Once boiling, put the lid on, turn the heat down to the lowest possible setting and leave for one hour. Remember, low and slow brings out the best flavours. Serve with crusty bread. Very awesome! Stay well, stay safe. Kind regards, Brendan

23.01.2022 Counterfeit $100 notes in Ballarat To those of you who wish to print your own $100 notes: There are some people who would like you to assist them with their enquiries.... Please smile for the camera... You will get court!

23.01.2022 Lamb shanks with fennel and licorice root

23.01.2022 Salmon & Dill quiche So good!

22.01.2022 Dearest Foodies, Now that the weather has changed, it may be time revisit a couple of old favourites. Tonight's suggestion is ... Chicken, Leek and Vegetable Soup. ... I made it last night to combat the wintery weather and it worked! https://maxifoods.net.au/ki/chicken-leek-and-vegetable-soup I hope to complete my goal to post 100 personal recipes to the website this year. I'm nearly there! https://maxifoods.net.au/cook Still cooking... Kind regards, Brendan Blake

22.01.2022 Home Made Sausage Rolls Hi Foodies, now these sausage rolls are easy peasy lemon squeezy to make. They taste so good. Everything tastes so good This is my daughters recipe. She made them, I ate them. They were very good!... Ing. 500g premium mince meat 500g pork or sausage mince 4 sheets frozen puff pastry (Borgs is working well right now) 1 cup breadcrumbs 2 eggs one for sausage mixture, the other for coating the rolls before they cook) 1 onion, finely chopped 1 large carrot, finely chopped 3 cloves fresh garlic, finely chopped 5cm fresh ginger, finely chopped (makes a difference!) 1 tablespoon tomato paste 2 tablespoons Worcestershire sauce 2 tablespoons black and white sesame seeds for topping Method Preheat oven to 200c fan forced Thaw the puff pastry on the bench. In a bowl, mix the mince meats, bread crumbs, carrot, onion, ginger, tomato paste, Worcestershire sauce and one egg. Mix it thoroughly using your hands until the mixture is consistent. Cut the pastry sheets in half. Divide the mixture into eight equal portions and place the mixture onto each sheet and roll into a roll. Seal the edges. Gently cut the rolls into the sausage roll pieces by gently sawing, not pressing with your knife. Place the rolls seam side down onto a baking tray lined with baking paper. Whisk the remaining egg and brush it over the rolls. Sprinkle on the sesame seeds. Bake for 18-20 mins or until the pastry is golden. Now eat! So good. So easy to make. Stay well, Regards, Brendan Blake

22.01.2022 Maxi Foods will provide face masks to all customers on request. Please visit the service counter before entering the trading area. Please use our automated hand sanitising dispensers on arrival and departure. Stay well, stay safe.... Kind regards, Brendan Blake

19.01.2022 Berry Crumble (dairy free version below) As a result of my failed Summer Berry pudding, this berry crumble dessert became a winner! Fresh berries are great, with cream they are better, as a crumble they are best!... Berry base: 2 punnets blackberries 2 punnets blueberries 2 punnets raspberries 1 punnet strawberries, tops chopped and halved. 150gms brown sugar 5 tablespoons water Crumble: 1 cup rolled oats 1 cup plain flour cup brown sugar (or coconut sugar) 125g butter 1 teaspoon baking powder Pinch of salt - Dairy Free version: Substitute butter with olive oil Berry method In a saucepan, gently heat sugar (I used coconut sugar) in five teaspoons of water. When the sugar dissolves add a handful of mixed berries. Let them simmer and release their fabulous flavours for about two minutes. Turn of the heat. Add the rest of your berries and gently turn over so they all become gently warm. Leave them for about five minutes. Crumble method Prepare your dessert bowls or tray. Line the base with the berries. The crumble on top is a mixture of butter, plain flour and rolled oats. In a separate bowl, mix the oats, flour, sugar, salt and baking powder. Gently melt the butter on a low heat and add to the mix. Stir with a spoon until the butter is well distributed. Spoon this mixture onto your berry base. Bake for about 30 minutes at 180C or until golden brown. The olive oil version will brown faster, so keep a watchful eye on the colour! Serve hot with freshly whipped cream. Add a drop of vanilla essence to the cream as you whip for extra praise! Stay warm! Stay well, stay safe. Kind regards, Brendan Blake

18.01.2022 COVID 19 Update: The wearing of masks From 6pm Friday 26th March, masks will no longer be required to be worn in the store by customers or staff. Maxi Foods will continue to offer free masks to any person who wishes to continue to wear a mask in the store.... Hand sanitiser for use on entry to the store and register sneeze screens will remain in place for the foreseeable future. Kind regards, Brendan Blake

18.01.2022 Homemade Chicken Schnitzels Now the last time I posted my chicken schnitzels, I was politely told that they were burnt. So, this time I ensured that every single bread crumb was gently pan fried to a golden hue so the only criticism I could receive was that there was no parsley, which I love in every meal. I burnt the corn on the barbecue, on purpose. The steamed broccoli heads and stems and all worked out just fine.... At the risk of repeating myself, there are many new followers at all stores, including the ‘soon to be opened’ Daylesford store who are yet to make any comments about my cooking! Chicken Schnitzels 2 skin-off chicken breasts (to make eight schnitzels) 2 cups breadcrumbs A handful of freshly chopped Continental Parsley A teaspoon Massel powdered Chicken stock cup Grana Padano cheese The zested rind of a lemon A sprinkle of Murray River Pink salt A sprinkle of freshly ground black pepper to taste To crumb, a cup of plain flour and two eggs beaten. You can easily slice four chicken schnitzels from each chicken breast. Tenderise the slices lightly with a tenderising hammer. In mixing bowl mix two cups of bread crumbs, a small handful of freshly chopped continental parsley, half a cup of freshly grated Grana Padano parmesan cheese, a sprinkle of Massel chicken stock powder, grated lemon rind and pepper and salt. Heat your shallow pan on medium heat without adding oil at this stage. Coat your fillets with plain flour then coat them with a mixture of a beaten egg with a dash of water (to thin and stretch it a little). Coat the fillet in the bread crumb mixture. Now add olive oil to your heated fry pan and let it get hot. Lightly pan fry them until golden in colour and then flip them to fry the other side. Top up the oil if necessary. Barbecued Fresh Corn Preheat barbecue to hot. I think this is the best way I have found so far to cook corn. Once the outer leaves are removed, gently coat them with olive oil and a sprinkle of salt and pepper. Cook them on an open flame grill, close the lid and turn them over every four to five minutes. They’ll be ready to eat. Broccoli and Cauliflower Both of these veggies are best steamed for three minutes. Add them to a pot containing about 2 cms of boiling water. Cover and allow to steam. Don’t let the water run dry! After three minutes, remove from the pot, add a good splash of olive oil, a sprinkle of Murray River Pink Salt and a squeeze of fresh lemon. Enjoy your home cooked meals! Kindest regards, Brendan Blake

18.01.2022 Bertie Beetle Showbags Ballarat, you asked and Maxi Foods delivered! Bertie Beetle Showbags $5.00. We have hundreds in stock!... Kind regards, Brendan Blake

18.01.2022 Product Review - Yoghurt Bar - Ballarat Warning: once you try this fantastic fruit filled deli delight, you will need to self-regulate your yoghurt intake! It is just so good I cannot recommend a better tasting yoghurt from the dairy case. This yoghurt is half price during Happy Hour between 3-5pm weekdays (after school).... It makes an excellent breakfast, snack, dessert or just treat it as a meal! Stay well, stay safe, Kind regards, Brendan

18.01.2022 This is popcorn on the cob! Zap it for three minutes in the paper bag supplied then add butter and salt. Produce department!

17.01.2022 Lamb Shanks, Fennel and Licorice roots (slow cooker friendly) If you have not yet made this dish, it is highly recommended and unique. The fennel we currently offer the stores is huge, fresh, crisp and very cheap. Make wintertime enjoyable by cooking these low and slow meals that warm the belly!... At the risk of being called boring, I made this fabulous dish again tonight. I also made the Poached Fruit in Brandy https://maxifoods.net.au//spicy-australian-brandied-poache because I could and because it is very good! I made a few subtle changes to the previous lamb shanks, so this is the revised recipe: Ing. 4 fresh lamb shanks 1 onion, sliced 2 tablespoons olive oil 100ml red or white wine 2 large fennel, thickly sliced 1 red capsicum, sliced 1 green capsicum, sliced cup coarsely chopped Continental parsley 5 cloves garlic, coarsely chopped 1 teaspoon of licorice roots 1 teaspoon Fennel seeds An additional 2 cups hot water 1 teaspoon Massel powdered chicken stock A good sprinkle of cracked pepper Murray River Pink salt Method I started a little earlier than usual so I infused into two cups of hot water the licorice roots, fennel seeds, powdered chicken stock, Murray River Pink salt and the pepper. This burst of flavour liquid then became a charged stock to add to the shanks and vegetables. Preheat the oven to 150c In a large (oven proof) pot, pan fry on the stovetop the sliced onion in olive oil. When golden add the fresh shanks to brown them (not cook them). Turn them over after a minute or two. Add a splash (100ml) of red or white wine and let the alcohol cook off for about three minutes. Now add the fennel, capsicum, parsley and garlic. Pour in the infused stock liquid. Add another two or three cups of hot water, but dont fill the pot to the top, leave a good 1/3 to without liquid, even if it does not cover the vegetables. Bring to the boil and then turn off, put a sealed lid on the pot, place it into the oven and leave alone for about an hour. Now, presentation is everything! Leave aside some Continental parsley to garnish your magnificent meal and (hopefully) you will be credited by your guests/family as the worlds greatest cook (again). Slow Cooker To cook this is a slow cooker, everything is the same after the shanks are browned. The onion and shanks should be stovetop browned before placing into the slow cooker. Leftovers for tomorrow The flavoursome juices left over, with bits and pieces of vegetables, will make an excellent thin pasta sauce or add to freshly cooked rice. Please enjoy. Kindest regards, Brendan Blake

17.01.2022 Free masks to all customers. If you want a mask, just ask at the service counter before entering the store. We will happily provide one to you at no charge. Regards,... Brendan Blake See more

17.01.2022 School is back, so is half price yogurt (3pm - 5pm)at Maxi Foods. So goood!

17.01.2022 Staff members to wear masks. Maxi Foods Ballarat is adhering to the State Government recommendation that all people who are unable to socially distance should wear a mask. From today all staff members who work directly with customers and other staff members will be wearing face masks for mutual protection.... If you wish to obtain a mask as you enter the store please request one from the service counter before entering the store. A mask will provided to you free of charge. Please ensure to sanitise your hands prior to entering the store. Stay safe. Kind regards, Brendan Blake

16.01.2022 Strawberries in Balsamic Vinegar Until you try this you will not understand how good it is! Ing... Strawberries Balsamic Vinegar from Modena, Italy ($3.45 for a 250ml btl at Maxi Castlemaine/Ballarat) A sprinkle of icing sugar Cut the tops off your washed strawberries and chop them in half. In a bowl, splash them with balsamic vinegar at the rate of one generous tablespoon per punnet. Sprinkle on some icing sugar and let them rest on the bench for 20-30 minutes. Turn them gently with a slotted spoon every five minutes to ensure they all receive a good glazed covering. Serve with whipped thickened cream with a drop or two of Vanilla Essence. If you can get the real Vanilla Essence, as opposed to the imitation Vanilla Essence, you will be pleasantly surprised. Let me know how you find this! Kindest regards, Brendan Blake

16.01.2022 Stefanos Pasta Sauce. Product Review - Soon to be available at Maxi Foods. Whilst you might say, Brendan, what are you doing reviewing a pasta sauce in a jar?. I might reply,... Yes! There are no rules here, no products which are un-reviewable and no stone unturned As I say, not every meal needs to be epic and sometimes you just want less pots and pans to wash. This is the answer. Many years ago, (three decades) there was a small Italian family who created authentic richly flavoured pasta sauces under the name Bobos Pasta Sauce. One day they ceased to supply the rest of the world with their fabulous Italian jar pasta sauces and no credible alternative, that I was aware of, could replace it. Until now. Stefanos Pasta Sauce is completely Australian made with 100% Aussie ingredients. It is the recipe of the famous Italian born and Mildura based chef, Stefano De Pieri - https://www.stefano.com.au/about At first opening, the sauce smells wonderful. Rich in tomatoes, olive oil and basil. Warm it up gently on the stove top before mixing it with your al-dente - prepared packet of Barilla spaghetti. One jar of pasta sauce is the right quantity for 500g of spaghetti. The authentic Italian flavours are delightful. The weather is perfect for a fresh light pasta dinner and the result will make you a master of the kitchen, again. Brendans tip: Licking the pasta bowl at the end of a delicious meal is the epitome of poor manners, makes others cringe and generates discussion, often heated, about the way in which food ought not be consumed blah blah blah. My suggestion is that you serve Stefanos Pasta sauce in a bowl that doesnt cause the bridge of your nose to become covered in pasta sauce as you lick the bowl and ask for more. Dont let the sauce get to the bridge of your nose. What a waste of good pasta sauce. Licking the bowl reduces the need for washing. Enjoy. Kind regards, Brendan

16.01.2022 Citron. So good! Recipe at maxifoods.net.au

16.01.2022 Hey Foodies, Maxi Foods Update 1. Please wear a mask. Prevention is better than cure. Keep yourselves safe, keep our wonderful staff safe. 2. Maxi Foods produces its meat on site. 90% of our meat products are cut and packaged within the supermarket. No other supermarket in Ballarat provides this service. Our fresh meat is not sourced from manufacturing businesses.... 3. I like it HOT! We have a new range of hot and smokey sauces to encourage you to start Spring early. Fire up your barbecue and add some of these novel sauces to your meat. If you have the courage, we now offer: - Blairs Sudden Death Sauce and Ultra Death sauces (casket packaged!); - Stubbs Smokey Mesquite and Hickory sauces; and - a whole new range of sauces to flavour and heat your meat! 4. We have a new range of freshly made cakes and savoury treats from Capri, made in Geelong. They are located in the delicatessen self-service island display. 5. Please wear a mask. If you do not have one we will provide one to you at no charge. Stay safe. Kind regards, Brendan

15.01.2022 Hi Foodies, Murray River Pink Salt is back in stock in Ballarat. We have more Murray River Pink Salt than __________(insert word).... Looking forward to your replies! Regards, Brendan

14.01.2022 Summer Berry Pudding no success yet So, before we get to the recipe, let me tell you that I have failed at every attempt to make this spectacular dessert. I saw it on a Christmas buffet dessert table about ten years ago and I have tried unsuccessfully to get it right. Even the pudding you see picture here was not made by me, but my daughter. I am yet to successfully make a Summer Berry Pudding....Continue reading

13.01.2022 Sauce so good, it must be bad. This is my lemon/butter/garlic/cream sauce. It is very very good. It was created to be used on seafood, but I have come to learn that it goes on ‘everything’. Its use should be ‘limited’! It is very easy to make.... Ing. 50gms butter The juice of one fresh lemon 3 cloves garlic, finely diced/chopped 100ml thickened cream a pinch of finely chopped Continental Parsley Murray River Pink Salt to taste Melt the butter over low heat. When melted, add the lemon juice and then the garlic. Stir it about and let it heat up for about a minute. Add a pinch of salt. Add the cream and stir it all together. Let the cream warm and rise, then turn off the heat. Now add your very small pinch of parsley. Now pour it over whatever you like! BTW, I added a picture of my sliced avocado. Drizzled with Olive Oil and freshly coarse ground pepper. Many decades ago, I discovered the fabulous blend of avocado and cracked pepper. For some reason it works very well. Avocados are naked without pepper! Enjoy please. Kindest regards, Brendan Blake

13.01.2022 Pizza night again! Homemade pizzas will provide you a delicious meal as well as a serous sense of accomplishment! Once you master creating a home made pizzas you will (again) be considered by your family to be a master chef!!... Challenge to the children to make your own pizzas under the supervision of adults. Your recipe and instructions are here: https://maxifoods.net.au/kitchen/pizza-romana-mmxx Enjoy! Stay well, stay safe, Brendan Blake

13.01.2022 WA frozen rock lobsters. Limited stock today. A couple left in stock at $20 each. More due in tomorrow, $25 each! Merry Christmas.... Kind regards, Brendan See more

13.01.2022 Of course we are open on Australia Day!

12.01.2022 Japanese Gyoza OK foodies, apparently my menu has consisted of food from the 1970’s, so I have had to lift my game and bring the menu forward 50 years. Welcome to 2020! Japanese Gyozas are fantastic. The kids will love them! So will the adults... Gyoza 500g minced pork Gyoza wrappers (from the dairy case) 2 cups shredded Wombok (chinses cabbage) 3 cloves minced garlic 3 sprigs chopped spring onion 1 carrot, finely chopped teaspoon finely chopped ginger chopped chives (if you like) 2 tablespoons Hoi Sin sauce 1 tablespoon sesame oil a pinch of salt and pepper Dipping sauce 2 tablespoons water 2 tablespoons soy sauce 1 tablespoon rice vinegar teaspoon sesame oil Sesame seeds! Blend all the gyoza ingredients. Place a teaspoon of the mixture onto a gyoza wrap. Using your hands and little water, gently fold the front side of the wrapper into the pattern as seen in the photo. This excellent YouTube video will assist: https://www.youtube.com/watch?v=9uzGezdkuso To cook, heat a pan on the stovetop. Warm a tablespoon of sesame oil and pan fry the gyoza on the base only. When golden brown, add two tablespoons of water and quickly place a sealed lid over the pan so the water is trapped and it steams the rest of the dumplings. After a couple of minutes, check to ensure they are internally cooked. Make sure to use the fantastic dipping sauce. Enjoy! Kindest regards, Brendan Blake

12.01.2022 Japanese Katsudon crumbed pork cutlet with egg and rice. Many of you must think I'm turning Japanese! Now this Japanese dish is just fantastic. I’ve made it and posted it before, but his time the colour of the pork schnitzels was just perfect, so I couldn’t resist this important post! ... Ing. 4 pork medallions 2 cups sushi rice Plain flour to coat the pork 1 egg, beaten after the plain flour coating 1 cup Panko crumbs In the pan 1 onion, sliced 4 eggs, beaten Katsudon sauce, consisting of: 1 cup water 2 teaspoons Massel chicken stock 4 tablespoons soy sauce 4 teaspoons maple syrup 2 teaspoons Mirin To Serve Sushi Rice 2 cups sushi rice cooked using the packet’s instructions (like other white rice) Garnish with freshly chopped spring onion Method Lightly tenderise the pork fillets, cost them with plain flour, the egg mix and then into the Panko crumbs. Gently pan fry in olive oil until golden. Set aside. Separately pan fry the onion in olive oil until golden. In a separate (smaller) fry pan, place of the fried onion, place a cooked Katsudon pork fillet on top and pour over it the beaten egg mixture. Now pour over of the cooking sauce. Fry for about 1-2 minutes. Do the same for the remaining three pork schnitzels, using the balance of the onion, egg mixture and cooking sauce. Serve on a bed of sushi rice. Excellent! Kind regards, Brendan

12.01.2022 To my wonderful Maxi Foods staff and customers. I thank you all sincerely for the support you have provided to me and the Maxi Foods family over the past year. The early days of the pandemic and the toilet paper crisis seem so long ago. They are distant memories that we can now try to forget. 2020 was a year like we had never experienced and certainly hope to never experience again.... I hope you all found positives in the negatives. I hope you developed a sense of resilience, a degree of optimism and a confidence that we can fight and we can win. I wish you all a very Merry Christmas and a much better year in 2021. Please say 'hi' when you see me in the store. Most of you do! I like to chat... Wishing you all well. Kindest regards, Brendan Blake

12.01.2022 Saganaki (Greek or Cypriot frying cheese) For those of you who have never tried Saganaki or Haloumi, your time starts now! For the rest of you I’m preaching to the converted, so you already know what is below This cheese is awesome. It takes three minutes from fridge to feast. ... It is not a strong cheese, it is just delicious. It is so good the manufacturers have to limit each pack to two pieces only, which is the right quantity! It can be served as an appetiser in Greek restaurants, but if the Greek restaurant is not open, bring the restaurant to you! Saganaki and Haloumi are available at all Maxi stores. How to cook: - warm stovetop frypan on medium heat. Don’t add oil just yet, - open refrigerated pack, there are two pieces which require delicate separation, - soak for a minute in bowl of warm water, - remove from water and dust in both sides with flour, - add a tablespoon of olive oil to your frypan, - when the oil has heated, add the cheese slices, pan fry for about a minute on each side until they are a delicious golden colour. - eat them whilst they’re hot! So Good! Be game and try Saganaki. Please let me know if you enjoyed it. Kindest regards, Brendan

11.01.2022 No COVID stock shortages at Maxi Foods Ballarat. We are in great shape!

11.01.2022 Hi Christmas Foodies, Christmas time will creep up on us very quickly as it always does. Although the weather today is rather warm, it should not deviate you from your course of preparing a fabulous homemade plum pudding for Christmas day. A two month maturation of your creation is ample time to ensure that you provide a rich, flavoursome dessert for your family and guests (if you are allowed to have guests) on the one day of the year that families get together and relax. ... In anticipation of being allowed to have more than five guests over for Christmas, I again provide to you my Christmas Pudding recipe. It has changed slightly as I have provided an ending advising what to do on cooking day, which I learned about during my ‘experimentation process’. I suggest real, grated beef suet in place of butter. We have it available now at the stores in the butcher’s case. Here is the recipe: https://maxifoods.net.au//traditional-cloth-wrapped-plum-p There are loads of photos to view. Please post your results! Enjoy! Kind regards, Brendan Blake

11.01.2022 Yes, cheesecake, again. Its time for kids to make you a cheesecake. A note to the children, there is a requirement to melt butter on a hot stove. This is a task that must be undertaken with adult assistance.... You should know that I love cheesecake. It is so good. It is so easy to make. 2 x 250g packets of Philadelphia Cream Cheese 250g Arnotts Marie biscuits 50gm melted butter 600ml Bulla thickened cream (2 x 300ml tasks) 1/3 cup caster sugar Freshly grated lemon rind and a squeeze of lemon or lime 1 teaspoon Gelatine dissolved in a splash of hot water 4 drops Vanilla Essence Ground nutmeg Crush your Arnotts Marie biscuits. I place them into a plastic bag and roll them with a rolling pin. Melt 50 gms of butter and then pour the hot molten butter into a bowl with the crushed biscuits and mix well together with a spoon. Your high side tin is, of course, already prepared and lined with greaseproof paper or foil. Tip your biscuit and butter mix into the tin, mould the sides up using a well-shaped glass. Make sure your base is firm and there are no holes or thin spots. Meanwhile, using a mixer, mix two packets of Philadelphia cream cheese (at room temperature) with 300ml Bulla Thickened cream, 1/3 cup castor sugar and a few drops of vanilla essence. In a separate cup, dissolve a teaspoon of gelatine in a splash of hot water. When dissolved, add it into the mixer. Feel free to add some lemon or lime rind at this time if you want to flavour it up. Also squeeze a little of the juice of the lemon or lime into the mix. When it is well mixed without any unmixed cream cheese, which tends to happen, pour it into the biscuit base lined tin and smooth it over using a fork. Lick the fork, it saves on cleaning. Wash your mixing bowl, beat the remaining 300ml (of your 600ml btle of cream). Add a few drops of vanilla essence (and a dash of icing sugar if you want to sweeten it). Once firmly whipped place it over your cream base and again smooth it over with fork. Lick the fork. Sprinkle with ground nutmeg. Refrigerate for 4 hours. Now eat. Enjoy! Brendan Blake

10.01.2022 Produce Manager Maxi Foods Ballarat is seeking the employment of a full time Produce Manager. Experienced applicants please apply. Please forward your application to [email protected]... Kind regards, Brendan Blake

10.01.2022 Foam Meat Trays are gone for good at Maxi Foods Ballarat! Today we can proudly advise that we have replaced our foam meat trays completely with sugar cane pulp and recyclable plastic trays. This change has taken decades to achieve!... Kindest regards, Brendan Blake

09.01.2022 Pizza Romana MMXX You cant go to Italy, so bring Italy to you! Italian pizza is not like Australian pizza, which the Italians call Pizza Americana.... A traditional pizza from Roma or Napoli has a base of chopped tomato and placings of Mozzarella or Bocconcini cheese and other things like artichoke hearts etc. Tonight, I made Pizza Romana. The basil (the undisputed King or Queen of herbs) is added after the pizza leaves the oven, not before. I have taken a few photos to show the process and I took a photo of every pizza, including the vegan version, so you can make this at home. Ing. Base 550gm Tipo 00 white flour, 440gm for the base, the rest to sprinkle 310ml warm water 2 teaspoons dry yeast (I use Lowan dry yeast because it always works) 2 tablespoons olive oil A sprinkle of Murray River Pink salt Top 2 x 440ml cans of diced tomatoes A tub of bocconcini or fresh balled Mozzarella cheese Fresh basil leaves Murray River Pink salt A splash of olive oil Method In a bowl mix the 440gm flour, yeast, olive oil and a sprinkle of salt. Add the 310ml warm water (not hot, not cold). I usually fill a jug with 250ml boiling water and top up to 310ml with 60mls cold water. Stir it all up until it is well mixed. Then tip it ono the bench and start to knead. Knead, knead, knead until you dont need to knead anymore! Place your dough into the same bowl you used to mix the dough, pour on a little olive oil and seal the bowl with Glad Wrap and place somewhere warm for 20-30 mins whilst it rises. May your dough rise! Preheat the oven to 240c. When the dough is done, place it onto the bench and punch it, then knead it again for a few minutes until you have an excellent, soft, elastic dough. Roll it into a thick roll and slice it into however many even pieces you want to make that number of pieces. Roll each piece into a ball and then press it into a pancake on a dusted bench. Keep pressing it with your hands, flipping it occasionally until the desired pizza size is reached. I made six pizzas from 440mg flour. They were each about 250ml in diameter. Sprinkle the base with flour, particularly at the edges to get the rustic look. If it looks good, it is good. Presentation is everything! Pour on your diced tomato directly from the can, the puree is also wanted. Now add your bocconcini or Mozzarella in clumps, sprinkle a little Murray River Pink salt and a drizzle of olive oil. Place into the oven. Bake for about 10 mins or until the edges reach the right colour. When the pizza leaves the oven it will be extremely hot. Add your basil, take a photo for Brendan and eat it! You can do this. Be a superstar in your kitchen! Enjoy. Stay well, stay safe. Kind regards, Brendan Blake

09.01.2022 The luxuries of lock down!

09.01.2022 Home Made Sausage Rolls Hi Foodies, now these sausage rolls are ‘easy peasy lemon squeezy’ to make. They taste so good. Everything tastes so good This is my daughter’s recipe. She made them, I ate them. They were very good!... Ing. 500g premium mince meat 500g pork or sausage mince 4 sheets frozen puff pastry (Borgs is working well right now) 1 cup breadcrumbs 2 eggs one for sausage mixture, the other for coating the rolls before they cook) 1 onion, finely chopped 1 large carrot, finely chopped 3 cloves fresh garlic, finely chopped 5cm fresh ginger, finely chopped (makes a difference!) 1 tablespoon tomato paste 2 tablespoons Worcestershire sauce 2 tablespoons black and white sesame seeds for topping Method Preheat oven to 200c fan forced Thaw the puff pastry on the bench. In a bowl, mix the mince meats, bread crumbs, carrot, onion, ginger, tomato paste, Worcestershire sauce and one egg. Mix it thoroughly using your hands until the mixture is consistent. Cut the pastry sheets in half. Divide the mixture into eight equal portions and place the mixture onto each sheet and roll into a roll. Seal the edges. Gently cut the rolls into the sausage roll pieces by gently sawing, not pressing with your knife. Place the rolls seam side down onto a baking tray lined with baking paper. Whisk the remaining egg and brush it over the rolls. Sprinkle on the sesame seeds. Bake for 18-20 mins or until the pastry is golden. Now eat! So good. So easy to make. Stay well, Regards, Brendan Blake

09.01.2022 Lemon Citron Tart Easy peasy lemon squeezy. Lemons were 70 cents each yesterday at Maxi Foods Ballarat, so I thought now is time to bake! But who needs a reason?... This famous lemon tart tastes so good and is so easy to make. I challenge you to make this tart and let me know how good it is! The recipe I used came from Mr Google, but I will try to make it easier for you here. This is made in two parts, the base needs to baked for 10 mins before the filling is added. Ing. Base: 1 cups plain flour cup almond flour 1/3 cup icing sugar 2 egg yolks 175g chilled, chopped unsalted butter 2 tablespoons chilled water Lemon filling: 5 eggs, whisked cup caster sugar 300ml thickened cream 2 tablespoons grated lemon rind cup fresh lemon juice Preheat oven to 200c. Mix initially in a bowl, then press and knead on the bench the flour, almond flour, icing sugar, egg yolks, butter and water. Knead it like bread until you have a consistent dough. When all the butter has mixed through, shape it into a disc, wrap it in film and place it into the refrigerator. Leave for 30 mins in the fridge. To make the lemon filling, place into a bowl the whisked eggs, sugar, cream, lemon rind and the lemon juice. Whisk it again until it is well whisked! Set aside. Take your pastry from the fridge and using a rolling pin, roll it between two sheets of baking paper to achieve a 3mm thick base. Lay the base into a 230mm (9 inch) low tart baking dish, lined with baking paper. This can be tricky as the pastry likes to break, but it can be easily patched and repaired. Now bake the base in the oven at 200c for 10 mins. Once baked, remove from the oven and refrigerate for 15 mins. Reduce the oven temperature to 160c. When the base is chilled, pour the lemon filling into the base and then place into oven to bake for 30-35 mins or until the centre is set. Refrigerate overnight in the pan. The next day, dust with icing sugar, cut and eat. This is so good. Enjoy. Kindest regards, Brendan Blake

09.01.2022 How to make a simple meal with what you find in the fridge: Hey Foodies, not every meal has to be epic! On Sunday night I opened the fridge to see what I had available to make for dinner. I saw some leftover chicken drumsticks and I thought, I can do this! So, this is what I did: In a bowl I crumbed the drumsticks with breadcrumbs, salt, pepper and plain flour over a base of olive oil. In a saucepan over low heat I browned half a Spanish onion and two chopped cloves of ...garlic in olive oil. When browned I added the drumsticks and cooked them on low heat for about seven minutes, turning them over now and then. As the chicken was browning I added about a cup of tomato passata (puree), a handful of sliced mushrooms and a handful of chopped parsley. I also sprinkled in a teaspoon of Massel powdered chicken stock, cracked pepper and Murray River pink salt. I covered with a lid and let it cook on low heat for about 20 minutes, turning the drumsticks very five minutes and ensuring nothing stuck to the bottom of the pan for longer than it needed to. Nothing was planned, everything was what I saw in the refrigerator. The result you guessed it againexcellent! If you wanted to make this the ingredients are: 5 chicken drumsticks 1 Spanish (red) onion 2 cloves garlic, chopped 2 tablespoons olive oil cup breadcrumbs 1 tablespoon plain flour cup sliced mushrooms 1 handful of chopped Continental parsley 1 teaspoon of Massel powdered chicken stock Murray River Pink salt Cracked or coarse freshly ground pepper Enjoy. Stay well, stay safe. Kind regards, Brendan Blake

07.01.2022 We lit the plum pudding !

07.01.2022 We lit the Plum Pudding - watch the video For those of you who are celebrating Christmas in July and have maintained an interest in the pud, here is the report: - pudding prepared, hung and matured for 60 days in the garage,... - pudding boiled for three hours last night; - unpackaged from its calico cloth; - set alight with brandy; and - taste tested. Result: Excellent!! Did you make one? Here is the recipe: https://maxifoods.net.au//traditional-cloth-wrapped-plum-p Kindest regards, Brendan Blake

06.01.2022 Jap/Kent Pumpkin with Mushrooms and Sauted Spinach Hi Foodies, last night I made a regular pumpkin dish that has been a huge success in my household for lovers of pumpkin and also those who do not like pumpkin! I attach the recipe below and suggest you make it part of your vegetable diet. It is really very good. The pumpkin photo doesnt do it justice! The flavour is incredible! ... For those who made the lentil dish, you will understand how simple foods like lentils can really taste so good, youll want to eat them every day! I also cooked some Oakwood South African Bratwursts, sauted spinach (with shallots because I didnt have any garlic) and delicious steamed bok choy, which I overcooked by about a minute. Oakwood smallgoods will feature at the new Daylesford store. I have written several Oakwood Smallgoods reviews and I am a huge fan of the skill and quality that Ralf and his crew offer to the community of Castlemaine. Local producers are well supported! Here are the Oakwood reviews: https://maxifoods.net.au//product-review-oakwood-free-rang https://maxifoods.net.au//oakwood-cheese-krankys-product-r https://maxifoods.net.au//oakwood-free-range-berkshire-por OK. Pumpkin and Mushrooms very easy to make Ing. 1 qtr (or half) Jap/Kent pumpkin, chopped into large chunks, skin on 1 punnet sliced mushrooms 1 onion, sliced or diced 1 large handful of Continental Parsley, coarsely chopped 1 teaspoon Massell Chicken stock (yes, it is vegan!) A pinch of Murray River Pink Salt 1 pinch of cracked pepper A teaspoon of butter (if you choose) Olive oil and a cup of water Method In a stovetop pot with lid gently fry the onion in a tablespoon of olive oil. When golden, add the mushrooms. If you are using butter, toss it in now. After a minute or so toss in all the pumpkin and parsley. Add a cup of water. Add the salt, pepper and Massel chicken stock. Bring to the boil. Turn down to the lowest possible heat setting, cover and let it cook for about 30 mins. Check it every now and then to ensure the water has not run low and give it a turn or two. Now eat! Sauted Spinach Rule: your spinach quantity will reduce to about 5% of the original amount you put into the pot, so if you want to get any edible results from this dish, fill your pot to the brim before placing the lid on top! Ing. Heaps of baby spinach leaves 2 tablespoons olive oil A splash of water 2-10 freshly chopped garlic cloves (I would use 10 every time!) A pinch of Murray River Pink Salt A sprinkle of cracked pepper Method In a stovetop pot (with lid) on medium heat, warm your oil and then toss in all the spinach. Add your garlic on top of the spinach, dont let it fry in the oil, add the splash of water, salt and pepper. Put the lid on and let it cook for about 2 minutes. Now eat! Stay well. Kind regards, Brendan

06.01.2022 Giant Sausage Roll! For the weekend! This is a sausage roll for the whole family. It requires a longer cooking time than the smaller sausage rolls and can be served in slices. Tomato sauce is necessary! ... School holidays may mean that you have extra helpers who will love to eat this, so they should love to assist you to make it as well! Ing 1 or 2 sheets thawed puff pastry 1 onion, finely chopped 1 kg premium mince meat 1 or 2 carrots, finely grated A handful of Continental parsley 3 cloves garlic Mushrooms (if you choose) cup grated Parmesan cheese (Grana Padano) 2 eggs 1 teaspoon Massel powdered Chicken stock Cracked or freshly ground pepper Murray River Pink salt Method Preheat the oven to 225c. In a small bowl, beat the two eggs. Put a little of the egg mixture aside to be used to coat the roll before it is placed in the oven. The rest of the egg mixture can be placed into the mix. In a bowl, mix, by hand, the onion, mince meat, eggs, grated carrot, garlic, parsley, salt, pepper and Massel chicken stock. If using mushrooms, slice them into long strips and add them also. Lay your thawed pastry sheet on the bench. Place a very large amount of meat on the pastry, shape and round the meat over. Gently pull the pastry sheet towards you over the meat. Now pull the other side over the meat. Seal the two pastry ends together by pressing the pastry together. Slowly roll the sausage roll over so the seam is on the bottom. Place the roll onto a baking tray with baking paper so the roll doesnt stick to the oven tray. Using a small sharp knife, slice the pastry on the top of the giant sausage roll in straight parallel lines. Paint the separated egg mix all over the sausage roll. Bake at 225c for 45 mins or until the pastry turns a golden-brown cooked colour. Then it is ready. If you have spare meat mix, which you should, make a second giant sausage roll that can be used for lunches, another dinner or an afternoon snack. Enjoy. Kind regards, Brendan Blake

06.01.2022 Maxi Foods fabulous Butchers! Hi all, just a reminder that at Maxi Foods Ballarat, we cut and pack our own meat on site with real butchers in a real butcher shop! Very old world, but appreciated by many in the current climate.... Stay well, stay safe. Brendan Blake

06.01.2022 Pasta al forno (Italian style oven baked pasta) The wintery weather prompted me to make a lasagne, but when I arrived home I was asked to substitute the lasagne sheets with macaroni. Go figure! My lasagne was instantly converted into ‘pasta al forno’. The method is largely the same but instead of layering the pasta sheets and sauce, the (semi cooked) macaroni is placed at the bottom of the oven dish and the meat is placed atop, covered by a decent layer of nutmeg spiced béch...Continue reading

06.01.2022 Maxi Foods Ballarat weekly catalogue download here: https://maxifoods.net.au/specials Good morning Ballarat,... For those of you who wish to receive our weekly catalogue, I remind you that it is available via three sources: 1. We will email a link to you each week (subscribe): https://maxifoods.net.au/ 2. You may source it from our website: https://maxifoods.net.au/specials 3. See it on our two giant screens at the entries to Maxi Foods Ballarat We no longer print catalogues to ensure contactless marketing. I today read that the virus can remain on paper goods, including currency, for up to 28 days. We also recommend contactless transactions using your cards or phones where possible. It’s not over yet Stay well. Stay safe. Brendan Blake

06.01.2022 Osso Buco Its going to be a wintery weekend. Make it better with meat from Maxi Foods. The freshest, locally packaged meat in Ballarat! ... Osso Buco recipe: In Italian, Osso translates to bone and buco translates to hole. Therefore this dish translates to bone with the hole, or Osso Buco. Simple! The cooked marrow inside the bone is my favourite little piece to eat. There are many recipes for this excellent Italian dish. This is mine: Ingredients 4 pcs Osso Buco beef (from the meat case at Maxi IGA Castlemaine) 2 tablespoons olive oil 1 onion plain flour 2 carrots 3 lengths of fresh celery 2 cloves fresh garlic a handful of fresh Continental parsley a can of diced tomatoes Massel chicken stock powder 2 cups hot water Murray River Pink salt Black cracked pepper or freshly ground pepper Method Preheat the oven to 200c. In an oven ready pot (with a lid), on the stove top, gently fry (uncovered) in olive oil your onion sliced into rings. Flip them when they start to brown. A whilst theyre cooking, coat your Osso Buco meat with plain flour. Place the Osso Buco meat into the pot and let them brown. Flip them to brown the other side when they look ready. We are not cooking the meat, we are browning the meat Whilst theyre browning, dice your carrots and celery. Chop your parsley and garlic. Mix a teaspoon of Massel powdered chicken stock in 2 cups of hot water. Pour a little of this stock into the pot to maintain moisture. Once the other side of the meat is browned, tip in your vegetables. Add a can of diced tomatoes and add the rest of your stock. Add Murray River Pink salt and cracked or ground pepper to taste. Ensure the liquid comes up, but not so high as to cover the contents. Put the lid on and place in the preheated oven for 1 hour 30 mins. At the 1 hour mark, check to ensure your liquid has not evaporated. If it has, you will need to add more Massel stock mixture to ensure the dish remains cooking in liquid. A tight pot lid will allow a little evaporation, but check it regardless otherwise it will appear a little dark in colour and earn the name burnt! This can be served as is, on a bed of rice or mashed potato. I like to eat it as is so then I can have another one! Enjoy. Stay well. Kind regards, Brendan Blake

06.01.2022 How to cook a perfect medium rare Bone in Rib Eye or Tomahawk steak? The internet offers loads of conflicting advice on cooking the perfect medium rare Tomahawk steak. Some suggest oven cooking before pan frying etc. I have engaged a method that I started to use many years ago and it seems to work every time, regardless of the thickness of the steak. If followed, it will serve you well. We are going to cook the steak for four minutes only.... The butchers at Ballarat and Castlemaine have cut some Tomahawk steaks for you. It will ensure your barbeque keeps running, even through winter! Here we go: 1. Steak must be at room temperature. Allow it to warm up on the kitchen bench 2. Turn the flame grill barbeque onto high and let it get hot. This may take some time. 3. Lightly brush a coating of olive oil on both sides of the steak 4. Sprinkle some Murray River Pink salt and freshly ground pepper onto both sides 5. When the barbecue is hot, place the steak on the open grill. Take note of its orientation. If the barbecue has a hood, close it to maintain the heat. 6. After one minute, turn the steak over to the other side. 7. After one minute, turn the steak over again, changing the orientation so a crisscross pattern appears 8. After one minute turn the steak over one final time and cook for one minute (total of four minutes cooking time) 9. Remove the steak from the grill and place onto a plate. Cover tightly with aluminium foil. 10. Allow to rest for ten minutes, then drain the juices from the plate. 11. Your steak is ready to eat! Dont be tempted to leave it for more than one minute on each side. I know its tempting, but dont do it! Let me know how you find this method. Enjoy! Stay well. Kind regards, Brendan Blake

05.01.2022 The perfect Winter Stew for the perfect Winters day OK Foodies, Ive posted this before, but some of you might not have caught on. This CWA Italian stew is remarkable. I make it all the time. It is simple to prepare (10 mins), it cooks on the lowest heat for thee hours and the flavour it provides is unique, exceptional and delicious. It takes little skill to prepare and will ensure those who eat it will determine that you are an excellent cook!... Please make it and post your results. Yes, you can use the slow cooker after the meat preparation stage is complete. Ing. 1 kg BBQ lamb chops, which is a cut from the shoulder 4 rashers of bacon, sliced into short strips 3 onions, quartered 3 whole tomatoes, quartered 3 Pontiac potatoes, diced A handful of fresh Continental Parsley, chopped 2 tablespoons butter 2 teaspoons Massel powdered chicken stock 1 teaspoon Murray River Pink salt A sprinkle of cracked pepper 5 cups of hot water In a large stovetop pot on medium heat (with a lid for later) fry your bacon in the butter. After 4 minutes, remove and set aside. Now in the same pot brown your chops, both sides, for about 2 minutes on each side. This may take two or three batches. Take them out and set aside. If you run low on butter, add some more. If you want to use a slow cooker, now is the time to changeover. Leave the pot on the stove and tip in half your cut onions, tomatoes and potatoes. Layer half your chops on the vegetables and sprinkle half your cooked bacon, sprinkle half your parsley, the Massel powdered chicken stock, a good sprinkle of cracked pepper and a sprinkle of Murray River Pink salt. Tip in the rest of the vegetables, layer the rest of the meat and sprinkle the bacon, parsley, cracked pepper and a little salt. Gently add five cups of hot water, trying not to upset the layers. Cover and bring to the boil. Once boiling, turn the heat down to the lowest possible setting and leave for three hours. It is ready to eat. If you want to remove the layer of fat, place in the refrigerator overnight and remove the hard fat the following day before reheating on the stovetop. Please enjoy! This one is a keeper.

04.01.2022 Maxi Foods is seeking a bakery assistant to work with our fabulous bakers and get our bread to market! Early morning start time. Please forward your CV or resume to [email protected]... Kind regards, Brendan Blake

04.01.2022 Stefano’s Pasta Sauce. Product Review - Soon to be available at Maxi Foods. Whilst you might say, Brendan, what are you doing reviewing a pasta sauce in a jar?. I might reply,... Yes! There are no rules here, no products which are un-reviewable and no stone unturned As I say, not every meal needs to be epic and sometimes you just want less pots and pans to wash. This is the answer. Many years ago, (three decades) there was a small Italian family who created authentic richly flavoured pasta sauces under the name Bobo’s Pasta Sauce. One day they ceased to supply the rest of the world with their fabulous Italian jar pasta sauces and no credible alternative, that I was aware of, could replace it. Until now. Stefano’s Pasta Sauce is completely Australian made with 100% Aussie ingredients. It is the recipe of the famous Italian born and Mildura based chef, Stefano De Pieri - https://www.stefano.com.au/about At first opening, the sauce smells wonderful. Rich in tomatoes, olive oil and basil. Warm it up gently on the stove top before mixing it with your al-dente - prepared packet of Barilla spaghetti. One jar of pasta sauce is the right quantity for 500g of spaghetti. The authentic Italian flavours are delightful. The weather is perfect for a fresh light pasta dinner and the result will make you a master of the kitchen, again. Brendan’s tip: Licking the pasta bowl at the end of a delicious meal is the epitome of poor manners, makes others cringe and generates discussion, often heated, about the way in which food ought not be consumed blah blah blah. My suggestion is that you serve Stefano’s Pasta sauce in a bowl that doesn’t cause the bridge of your nose to become covered in pasta sauce as you lick the bowl and ask for more. Don’t let the sauce get to the bridge of your nose. What a waste of good pasta sauce. Licking the bowl reduces the need for washing. Enjoy. Kind regards, Brendan

04.01.2022 A fresh shipment of 50pk, 3 ply face masks to be delivered this afternoon. Stand by! Regards, Brendan

03.01.2022 Kitchen Knife Review The Furi Pro East/West 17cms I learned of the ‘Furi’ about 20 years ago at a night time cooking class at Werribee Mansion. I don’t recall what we learned to cook. All I remember was the knife the chef used, the Furi.... I had several standard sets of block knives and they were fine. I bought the Furi just after the cooking class and I have purchased two 17cm East/West blades in the past 20 years. The only reason I purchased the second knife was that I dropped it on its tip and the result left me with a knife with a chipped tip, but I still use it today. My new knife came in a set of two knives, so I also have a smaller version. The two-knife set, presented in a wooden gift box, costs about $60.00 if sourced through ebay or other online retailers, otherwise it is $109.95 in the department stores (one knife only). I don’t know of other knives as good as this that you can purchase at such a low price. The knife is designed in Australia and manufactured in Japan. It is very sharp out of the box and continues to hold its edge for several weeks at a time. Holding the Furi makes the knife an extension of your hand. It is beautifully balanced, the handle gives you ample guidance control, the blade is broad so you can hold the knife over the blade, as I sometimes do and best of all you can cut through entirely and your knuckles will not touch the bench top. It has a moulded hollow handle and there are no timbers, joins or plastic handles to hold. The entire knife is washable, there are no nooks and crannies for food stuffs to get caught in. It is therefore completely hygienic. It must not be washed in a dishwasher, but always by hand. This is my kitchen knife of choice. I sharpen it using a steel every now and then or I use Japanese water stones progressively through 400, 1000 and 3000 grits when I have more time. Search for the knife set online. If you acquire this beautiful knife, please tell me about it. I just did a quick internet search. I searched ‘Furi knife’. These are some of the initial prices: Two knife set, wooden git box $59.95 (RRP $159.00) One knife $41.95 (RRP $99.95) Kind regards, Brendan Blake

03.01.2022 Salmon and Dill Quiche, no pastry Hey Foodies, now Im no chef, but these meals seem to turn out pretty well. They are all pretty simple to prepare, but results are awesome. The best thing is that you know what you are eating because you add all the ingredients into your meals. Remember all the recipes can be found on the Maxi Foods website: www.maxifoods.net.au... Ing. A piece of skinless fresh salmon, chopped into pieces 6 sprigs fresh dill 6 eggs 300ml thickened cream 1 onion, pan fried in rings 1 tablespoon olive oil 1 teaspoon Massel powdered chicken stock Murray River Pink salt Freshly ground/cracked pepper Method Preheat the oven to 220c. Gently pan fry the onion in rings in olive oil. Flip them when they brown so both sides are nicely browned. Place them into a pie dish as a base. Whilst the onion is cooking, in a mixing bowl whisk 6 eggs until theyre well mixed and aerated. Add 300ml thickened cream. Add Murray River Pink salt, Massel powdered chicken stock and pepper to taste. Whisk it some more so all the ingredients are mixed. Pour the mixture over the sliced onion rings in the pie dish. Now add the salmon pieces so they are evenly positioned in the dish. Add the dill in the same way. When the oven reaches temp, put the dish into the oven and cook for about 20 mins. Watch it from time to time. When it is fully inflated and gently browned (yes it will double in size), remove it and cool it on the stovetop where it will (unfortunately) deflate. Now eat. This is so good I cant explain it to you!! Please enjoy! Stay safe, stay well. Kindest regards Brendan Blake

03.01.2022 No Show in Ballarat. But the Showbags are at Maxi Foods! Yay! Brendan

03.01.2022 Product Review- Victorian tomato based made Bloody Mary mix. We have been provided a one time shipment of an Australian made export product. Locally grown Goulburn Valley tomatoes and Tasmanian wasabi form the heart of this time honoured mixer. As a non alcoholic drink, the mixer can be consumed straight from the bottle!... Developed and marketed by the 100% Australian owned Rosella Foods, this product is bitey, unique, unusually 100% locally produced and well worth a try. $3.99 - 250ml bottle. Stay well, stay safe. Kind regards, Brendan Blake

03.01.2022 Green Lentils better than you think! Veggie or Vegan This is an old favourite. It can be vegetarian or vegan (just dont add the parmesan cheese). I made it tonight and now I remember why I used to make it regularly. It is just so good!... Easy to make (all my meals are easy to make) Ing. 375g or 500g Green or French Lentils (dont use red or yellow lentils) 1 onion, finely diced 2 carrots, peeled and coarsely chopped 2 x 400g tins of chopped tomatoes (or fresh tomatoes with the centre removed) 1 handful of fresh Continental parsley, coarsely chopped 4 cups hot water 6 pieces of coarsely cut parmesan cheese squares (not if youre vegan) 1 tablespoon olive oil Cracked pepper to taste A good pinch of Murray River Pink salt 1 x teaspoon Massel powdered chicken stock (its actually vegan and gluten free) Method In a stovetop pot (with lid), on medium heat, gently pan fry the diced onion in olive oil until golden brown. Toss in the whole packet of green lentils. Stir them about to absorb the onion and oil flavours. After a minute or two add your tomatoes, carrots and parsley. Stir it about. Now add the pepper, salt and Massel chicken stock. Add two of the four cups of water and let it gently heat up. If you want to use the parmesan cheese, toss the coarse pieces in now - dont try to find them later, they will dissolve! Add the final two cups of water and raise the heat to bring it to the boil. Once boiled, turn down the heat to the lowest heat setting, put the lid on and let it simmer for about 40 minutes. Stir it occasionally to ensure nothing sticks to your pot. Slightly crunchy is how I best describe the way I like to eat these lentils. If you want to find the parmesan chunks, simply add them later, just before you remove it from the stove. Serve with grated parmesan, if you choose. This dish is excellent. It tastes great, it is healthy and the kids will want more than one bowl! I had three tonight! Stay well, stay safe. Kind regards, Brendan Blake

01.01.2022 Maxi Foods is seeking a full time qualified and/or experienced Pasty Chef to add to the range of products the Maxi Foods Group offers across its stores. Please email your resume/CV to Brendan Blake, [email protected]

01.01.2022 Yes, Maxi Foods still has Ballarat’s freshest meat. Prepared by real butchers using real meat! Kind Regards,... Brendan See more