ready, set ...

I am very excited to launch the first range from Rie's Kitchen.

Luckily for me, it was cold and wet outside yesterday, so Myles did not go Mountain Bike riding with his Dad. Instead he stayed at home and assisted me in the printing of my labels, and also putting it all together.


The most time consuming part was the ribbon. I wanted a practical way to show that the jar has not been opened. Pop lids are more than 3 times the price of regular jar lids, and for small scale operations like mine, are cost prohibitive. A trip to "Spotlight" and ribbon at $0.45 a metre does the trick with a bit of flair! Getting the ribbon centered and under both the labels (the back has the nutritional guide, mandatory for all food produce sold in Australia) almost takes 3 hands. Luckily, a trip to "Officeworks" and a box of black spot stickers did the trick and reduced my frustration :)


Together, Myles and I added the wax seal. A big plug for "Wax Seals Australia." I had the proofs for my seal within hours of my initial contact, and the seal and wax express posted to me within 24 hours!

...and it's such fun.

We also managed to label the Tomato Sauce I had made earlier this year. These are not for sale, but will be next year when Rie's kitchen is in full swing.


I would like to thank the many friends and family who have given advice regarding "Rie's Kitchen" , especially to Karen and Lisa who provided expert marketing advice regarding label design. This label is a long way from the clip art versions I used to produce, and your ideas and encouragement have helped it to this point. Thank you.

I hope to have an online service for sales of my produce in the coming months. It is a bit technical and I am getting advice. Until then, Marmalade, 270 mls $A5.50 plus postage and handling.

It's just like a sausage...!

High compliment indeed!

Last week I was lucky enough to attend a traditional Italian Salami making class. It was great fun and I came away inspired. Myles's first question was "what new kitchen gadget did you buy?". None I replied I can do it all with my own equipment, although in hindsight a mincer with funnel attachment would be very useful :) Using a piping bag was hard work!

Fresh Pork and Fennel Sausages

1 kg pork shoulder; 1 tblsp fennel seeds

15 grams salt; 1 tblsp freshly cracked pepper

15 mls red wine; 1 tblsp dried chilli (optional)

8 tblsp capsicum sauce (or good quality home made tomato sauce)

sausage casings

Mince pork to medium grind (or ask your butcher to do this for you). Add all other in ingredients and mix well using your hands. Allow to sit for min 3 hours (over night is best)

Insert into casings ensuring that your funnel nozzle does not create a vacuum in the casings. If air pockets occur, do not be shy about pricking with a sterilised needle. When sausages have reached their desired length, pinch in the middle and twist

As there are no preservatives in this receipe, sausages must be eaten within 24 hours, or frozen.

Vintage 2008 - the launch

I am pleased to announce the launch of 2008 Vintage from Mulgrave Heights.

And did you notice the groovy "zorks" capping the bottles. A very clever little closer that seals the bottle and can be easily removed (but not recapped). At less than A$0.50 a great Aussie invention for the small producer like me - no machines required, just a rubber mallet and gentle persuasion :)