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That’s been my experience, too. I feed once a week. Whenever I forget, it’s once a fortnight 🙂 The starter springs right back to life...

Hey @Michi Nicks have the best range that I’ve seen anywhere in Australia. Their ratings are very reliable. Also, I know you said...

Welcome mate. Where abouts are you based around Australia? There’s a fair few Aussies on KKF.

Another vote for the ceramics: https://cutlery.kyocera.com/vertical-double-edge-ceramic-peeler

The technique I use that makes a positive difference is to mince the garlic, then cover it with olive oil in a very small bowl and...

make sure they're organic for zest, or the outside might just have quite an interesting mix of chemicals on it

I’ve got a blood orange tree (I think Arnold) and that made some interesting marmalade. I’ve used store bought Valencia and Navel...

Oh right. Thanks for the correction. I had been working on a combination of Jon’s comments and my own experiences with Gesshin Ginga’s...

Except for the gesshin stainless! Those come quite rough. Jon is happy to round the spine and choil if you ask, but straight from the...

Not sure if this is what you had in mind but Jon’s specs on his Gesshin lines are usually very comfortable out of the box and there’s a...

I’ve got a couple of stainless Gingas. My wife loves them. It’s hard not to like them. Great all round package, good heat treat, fine...

I’ve recently suffered many humiliating defeats in my quest for 110% by end of the year. So this weekend I went with a dough I’ve made...

Breakfast buns, been making these every Friday night (to bake Saturday morning) for a while now. They are my attempts to recreate...

I’ve been getting into some middle eastern recipes recently. Some of my favourite vegetarians in the last couple of months: Pickled...

My regular white sandwich bread bake. I double the recipe and make rolls too. The rolls are normally gifted to friends or relatives. I'd...