• Family owned and operated! Find out more here about our business.

  • Yes we sell worldwide! Check the shipping info here.

  • Comprehensive range of home brew supplies. The best range in Wangaratta!

  • Massive range of gas bbq’s, smokers & pizza ovens now in-store or online.

  • Cake decorating supplies & top quality cookware is now available to purchase.

Books

My Slice of Life stocks a variety of books. From home brew to home butchery to charcuterie, salami & sausage making books and barbecuing and smoking. You’ll be sure to find a title that satisfies your reading needs.

We also stock all of the supplies you will need to turn your newly found knowledge into tasty treats.

You can buy any of these products in our Online Shop. Alternatively, come and visit our retail store at 159 Vincent Rd, Wangaratta, Victoria, Australia. Not only do we supply the products you need, our qualified staff are more than willing to guide you along the way with expert advice.

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    There is  a charcuterie book written for Australian conditions with fantastic recipes, observations & results.

    Please see below for instructions and a full description of the product:

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    Making Good Wine has become the classic text on Australian and New Zealand winemaking, read and treasured by professional and amateur winemakers, students, wine lovers and buffs alike who want to know more about wine. Clearly and expertly it explains the principles as well as the practices of winemaking, and highlights the remarkable nature of the product.

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    Chris Colby highlights the modern brewing methods homebrewers use to make beer. From the basic procedures for making beer from malt extract to advanced all-grain techniques and tests for quality.

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    These are not your grandmother’s preserves — but we’re certain she would approve. Preservation Society is a very personal, very particular preserves company. Its founder, Camilla Wynne, creates recipes filled with imagination and heart. Her mandate at Preservation Society is to use as much local produce as possible. Her recipes are amusing, creative and simply mouth-watering.

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    First published in 2008 and with more than 45,000 copies sold, Preserving the Italian Way is essential reading for anyone who wants to preserve their own food, reduce food waste and help keep cultural traditions alive.

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    The next time you brew, brew your favourite beer: this book contains 300 commercial clone recipes, from the classics to today’s hottest ales and lagers.

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    If you’re interested in home brewing, look no further: The Ultimate Guide to Home Brewing provides a complete guide to extract brewing, dozens of recipes from craft brewers, and plenty more! This is the perfect book for anyone getting into home brew, with easy-to-follow instructions, must-try recipes, expert tips, and everything else a home brewer could want. Push the text-heavy guide aside and learn how to brew from tutorials with step-by-step photography.

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    Discover how to butcher your own meat and make homemade sausages. More and more people are becoming interested in butchering their own meat and making high-quality, preservative-free sausages. With easy-to-follow instructions and illustrations, Butchery & Sausage-Making For Dummies offers readers a look at how to butcher poultry, rabbit, beef, pork, lamb, and goats. The book will also explore sausage-making, with tips and recipes, and will look at preserving meat through curing and smoking.

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    Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pâtés, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft.

    Please see below for a full description of the product:

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    For lovers of all things dry cured, award-winning chef; owner of Charlito’s Cocina, and creator of charcuterie Charles Wekselbam, has written an unconventional entry-level guide to the process. drawing on his Cuban-Jewish background and inspired by flavours from Asia to Italy, “Charlito” includes recipes for pork and beef salami, dry-cured whole muscles like prosciutto and bresaola, and more unusual seafood and vegan options made from salmon, tuna, figs, cucumbers, and more.

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    70 easy, healthy recipes for sauerkraut, kombucha, kimchi and more.

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    A complete meat- and brisket-cooking education from the country’s most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue–winner of Texas Monthly’s coveted Best Barbecue Joint in Texas award.

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    This book has brought out from the closet the modern day methods of producing moonshine without the many side effects and hangovers associated with it by reputation. It covers the methods and techniques that many commercial spirit manufacturers are using today, with a touch of moonshine nostalgia to keep it authentic. From the successful beginnings of the book, Moonshine Made Simple and Still Makers Manual, this tome continues to expand your knowledge and skills to produce a fine product that will not only amaze you, but your friends as well. Included is a large section on essential oils and perfumes.

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    This completely revised and updated edition of the best-selling classic features detailed sausage-making instructions for a range of techniques and 100 recipes for pork, beef, lamb, veal, wild game, poultry, seafood, and vegetarian sausages; plus 100 recipes for cooking with sausage.

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    The secret’s out! Get cooking the very best homemade sausage with techniques from Nashville’s Porter Road Butcher. Homemade Sausage is an extremely accessible guide for making sausage right in your own kitchen. James Peisker and Chris Carter of Nashville’s Porter Road Butcher will guide you through all the necessary steps to create the very best sausage – just like they do. Learn important information on sourcing your meat from local farms for the highest quality and top flavor. From there, you’ll discover techniques and trade secrets for grinding. You’ll even find a list of the best tools for the job and how to use them successfully. Now comes the fun part, seasoning your sausage to create deep flavor profiles is one of the greatest benefits of making sausage at home. You control the spices, sodium, and more! Stuff and smoke your sausage – or don’t- and create classic links, patties, brats, keilbasas, chorizos, andouilles, and more!

    Please see below for a full description of the product:

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    Step-by-step instructions and mouthwatering recipes from all over the UK. It is ideal for those beginners who just want to make a couple of pounds for the family freezer, but it also assumes that readers will want to progress and so the necessary equipment and materials are explained, from how to buy them, to how to maintain them.

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Shop 2 / 159 Vincent Road,
Wangaratta,
Victoria 3677,
Australia.

e: info@mysliceoflife.com.au
p:  0357983489

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Tue:08:30 - 17:00

Wed:08:30 - 17:00

Thu:08:30 - 17:00

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Sun:09:30 - 12:30

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