Boxing Day wouldn’t be the same without a good sale. And we’re doing our duty to the cause! Simply use the coupon code ‘boxingday10‘ when checking out to get a 10% discount on any orders placed between now and 29/12/21.
We’ve also got mega discounts on select items that are above and beyond the standard discount amount. Massive savings live here
Boxing Day Sale T’s & C’s:
Valid for any purchases made prior to 29/12/2021
No minimum spend
Discount does not apply to already discounted goods, gift vouchers or workshop bookings
Cannot be used in conjunction with other discount codes
Ýour Slice of Life is a space we’ve created to enable our customers to connect, share, & hopefully inspire others.
If you love making, baking, brewing or any of the other ‘ing words, you’re likely to enjoy connecting with like minded individuals in a friendly, positive setting. The admin team will do it’s best to make it a drama free zone.
We will also use this platfrom to update our customers on new products and the general daily happenings at MSOL. This will also be ‘the place to be’ if you want to partcipate in monthly giveaways and qualify for group only discounts.
For centuries, one question has plagued the people of the Mediterranean; it’s a question that, for generations, has pitted countrymen against countrymen and sparked spirited debate across dinner tables, over neighbourhood fences and in sun-drenched piazzas. It’s a question that has followed the Italian community Down Under… Just who makes the best salami?
In a pitch battle reminiscent of the height of the Roman empire, Dal Zotto Wines and The Meat Room will host the ultimate contest of salami styles to decide once and for all – which region is worthy of the title Il Salame Perfetto (The Perfect Salami). Will it be The North or The South?
The long-raging salami debate will finally end with the Salami Smack down at Dal Zotto Wines Trattoria on 2nd October. Mark that day in your diary, it will be significant.
Do you have what it takes to make Il Salame Perfetto? Are your salamis the envy of your friends, or a conversation starter during canapés? Do they attract strangers off the street, following their nose? Then this could be the competition for you.
With a wealth of knowledge in our staff ranks we thought it time to start punching out more educational content, in the form of short weekly videos detailing cooks and some of the general steps involved for our customers. To keep up with our weekly videos please follow our Socials: Facebook and/or Instagram pages.
For our first episode, Chef Josh has outdone himself with a delicious Bass Strait Porterhouse with Duck Fat Potatoes, Charred Vegetables and Peppercorn Sauce on the Big Green Egg Smoker.
Check out the video below for the recipe and method!
If you or your Dad could use a bit of a surprise this Father’s Day (heck, couldn’t we all!), My Slice of Life is OPEN (business as usual – no rest for us!) with a wide range of quality products that could well be at the top of his wish list
Get Him Something Good… Real Good
Yep, we’re still open. Business as usual and following strict hygiene protocol to ensure everyone stays healthy. So why not…
If you didn’t know it already, we’ve got a range of products to cater for any taste – from knives, home brew kits and accessories, butchering kits and supplies, Bbq-ing, meat smoking – all things to suit many Dads. And something to suit every budget.
And as a special treat, we’re offering a “Daddy Discount” valid for the next 7 days if you use the coupon code “fathersday” at checkout*.
*Savings not applicable to already discounted items. Can not be used in conjunction with other coupon codes.
AUS Family Owned Since 2011
We’re a small, Aussie owned, family run business who’ve been hard at it since 2011. We’ve received great support from our customers during this challenging time, and we’d like to thank all of you for your custom.
As many fellow business owners know, being a small business at this time is exceptionally challenging. But we’re weathering the COVID storm well and look forward to supporting you through many years of culinary wizardry yet to come!
We wish you and your family good health, and to all the fathers out there: Job well done, sir.
As we work our way out of COVID lock down (yay!), you may be getting hungry for a new project to keep warm on the weekends.
So how about salami making?
This mouth watering delicacy is a staple in many households around the world, providing nutritional goodness and food security for thousands of years. It’s also a great excuse to spend the day enjoying some time with your friends and family.
So this week, let’s look at salami making and how you can add spice to life with this delicious chunk of cured meat. It’s easier than you might think…
The Art of Salami Making
Salami, salami, salami. Every salami-making culture makes a similar version of this culinary staple – whether you look to Spain or France or Italy or Hungary or Germany — although these last two tend to smoke their salami as well. It’s an art that has stood the test of time.
While it’s a skill that can be learned yourself, if you’ve never done it before then to become comfortable with basic sausage-making before you take the step of curing them will put you in good stead (we offer a sausage making workshop just for that!). You also need some special equipment.
In summary: Don’t skimp on salami making. It’s just not worth it.
Get what you need to make it easy.
First, let’s talk kit. Here’s what you’re going to need:
Every salami maker needs a good grinder.
You’ll need a sausage stuffer too.
Then, to hand-cut the meat and fat requires a sharp knife and a good serve of patience.
To hang your sausages for the few days it takes to ferment them, you’ll need “S” hooks to hang the links.
Depending on the conditions, you may also need a humidifier both for the fermentation process and while your links are drying.
Finally, you must have a suitable area to act as a curing chamber. There’s a few DIY ideas out there that are simple enough.
The salami-making process is this: You make sausage, adding sodium nitrate and a starter culture, then ferment the sausages at room temperature to let the good bacteria in the starter beat back any bad bugs within the meat.
Then, hang the links to dry out slowly in a suitable curing chamber, to let the sausages dry slowly, little by little to prevent “case hardening,” (where the outside of the salami dries too fast and prevents the interior from drying properly) and because it will taste better 🙂
Spice Up Your Salami
This year we have collaborated with one of our suppliers to release a retail range of salami spice blends which have so far proved a hit. They take the guess work out of the a salami recipe – all you need to do is mix the flavouring through 5kg of minced meat! Oh, and detailed instructions are provided in the packs.
We also have a comprehensive range of salami making products Including machinery and consumables.
Essentially we have everything you need but the meat.
If you’re a slightly more experienced salami maker who’s taking on the preparation of meat for your salami making (or if you’d like to learn you should check out this workshop we offer), consider spicing up your menu by using some of the meat to create other, complimentary cured meat products such as kabana, bacon etc.
It’s a great way to use up the whole animal and flex your culinary skills in these complimentary preparation techniques.
Remember, Whatever Supplies You Need, You Can Get It Delivered!
Everything in our store can be either click-and-collected from our shop on Vincent Road, or delivered to your door for a very reasonable rate.
Locals who rack-up an order over $25 qualify for $5-$10 flat rate postage, or FREE next day delivery over $100*
As the COVID-19 isolating measures are slowly eased, we wish all of you warm tidings and extend a big thanks for supporting our family-owned business. We’ve been humbled at the ‘buy-local’ attitude that has become even stronger during this time, and promise to do your loyalty justice with exceptional service and quality products for your home.
Whoa! Who turned off the heat!? The past weeks have been a little on the nippy side, which could mean that the change of season is already in full swing.
Winter is coming…
But what if, instead of being filled with dread over the early morning bath-robed dash to the toilet, this were instead a time to enjoy the peace, freshness in the air, and homely warmth of your house?
Quality heating is where it’s at. And today, we’re going to show you how to live the dream in a home where, from now on, bath robes and Uggs are blissfully optional…
Tip: How to Keep Your Fireplace Burning All Night
1. Rake the charcoal towards the front of the wood stove.
Keeping a wood stove burning all night comes down to coal placement. Keeping the coals together in the front of the stove provides a strong heat source to ignite the logs. If you leave coals across the entire bottom of the stove, all of the wood will ignite at once, and this will shorten the burn.
2. Place five to seven large logs in a tight formation behind the coals.
The pieces should be 10-15cm across. Place each piece, one at a time, “East-West” or parallel to the front of the fireplace and behind the coals, pressed to the back of the firebox. As you add more pieces, try to nest them with the earlier pieces as tightly as possible.
When the last pieces go in, the front edge of the forward most piece should be just touching the glowing coals. Do not lay pieces crosswise over one another or place any pieces in a “North-South” (perpendicular to the front) orientation. When stacked this way, the fire can quickly spread to engulf all of the wood, leading to faster burns.
There is no need to add newspaper or kindling. With a glowing coal bed and well-seasoned wood, the fire should start in only a few moments.
3. Shut the door and enjoy!
A few moments after you load the wood in your wood stove it will ignite. The fire will quickly spread over the front layer of wood, and slowly burn towards the back. This all night fire will burn in your wood stove for hours. Learning how to keep a wood stove burning all night is just that easy!
This assumes, of course, that you are equipped with a fireplace capable of delivering well-distributed, efficient heat. And that’s where we come in…
We Know Euro (Fireplaces)
We are authorised dealers for a couple of fantastic fireplace brands – Euro Fireplaces & ADF. Both of these brands pride themselves on offering fireplaces that are super stylish, clean burning, and highly efficient.
So efficient in fact, that a correctly installed and operated Euro Fireplace can reduce wood usage by up to 50% compared to a conventional Australian wood heater! It truly is the future of wood heating.
And there’s a wide range to choose from – built-in or freestanding models.
When it somes to quality fireplaces, we’ve got you covered:
We have an experienced installer ready to assist
We service what we sell
We offer free delivery within 100kms! See below for details…
And we’ve made it super easy for you to shop fireplaces from the comfort of your (currently) barely-warm couch. The full range we offer is up on our website, and you can book a showroom viewing (by contacting us) so you can see the quality for yourself.
Models start from only $1,590, so we have something to suit every budget.
Fireplaces, BBQ’s, Kitchen Supplies, Get it All Delivered!
Remember, everything in our store can be either click-and-collected from our shop on Vincent Road, or delivered to your door for a very reasonable rate.
Locals who rack-up an order over $25 qualify for $5-$10 flat rate postage, or FREE next day delivery over $100*
If you’re keen to become more self-sufficient in these uncertain times, make sure you join the active community on our Facebook page who are sharing great resources and tips on going DIY. There’s links to other Facebook groups/pages, books, helpful content, creative recipes, and tips and tricks to living a more sustainable lifestyle.
We think you’ll love it.
We continue to rise to the challenge of COVID-19, and would like to thank you for your continued support and patience. If there are any delays in getting to you, we do apologise in advance. It’s a busy time with a small team and, rest assured, we’re doing our best.