Sunday Lunch at Mavis’ Kitchen La

Last Sunday Tony and I and four friends decided to have lunch at Mavis’ Kitchen at Uki. We have been going to to this restaurant long before it moved to it’s current location. When we bought our second property in 2000 at Labrador, Mavis’ Kitchen was located in Brisbane Rd. Peter and Charlie are your hosts and we can say we have never been disappointed with a meal or service. Now 15 years on, the same house now sits on a property in Uki with stunning gardens around it, also catering for weddings and accommodation in the surrounding buildings. It has the same relaxing atmosphere and would highly recommend the experience to all!...

Running The pipes 4

So I thought I’d give you an update on our bathroom construction. In the last blog I told you about laying the drainage and now it’s time to run the water pipes. We are using a new system called Shark Bite, which is quite different to soldered pipes and compression joints. It really takes the hard work out of plumbing! In the shower we decided to have an overhead shower and a hand shower, so people have a choice, all operated by a single lever and switch. Also we need a tap for the toilet and water to the vanity, so the first thing to do was to place and fit all the main connectors, then strip the walls where the pipes will run and cut pockets in all the noggins and struts. Once fitted the next thing to do is to fit the Pex pipe. Pex pipe is not like garden hose, this is heavy duty pipe that will equal the life of copper according to the manufacturer but with the durability of rubber being made of a pvc type product. The idea is that with a special cutter you cut the pipe to the length you require and then insert the end into the fitting. The fitting will grab the pipe and seal the end in-place and that’s it! You can remove it again with a special key, but if your progress is planned there should be no need to worry. Once the pipes were in place, the walls could be sealed and the floor is ready to be screeded, I’ll keep you...

Sunday Lunch

One of the things we enjoy the most is having different friends to Sunday Lunch. Yesterday it was a great joy to see some old friends and meet a new friend for lunch and a wander around the property. I’d received a book from Glenn, who knows that I am an avid cookbook collector, and prepared a salt crusted lamb recipe from it. Tony thought the meat could have been a better quality but the flavour was fantastic. What really topped it off was the citric sauce which really had a kick. Along with great friends, it was a great day! Citric Sauce: 2 Tablespoon fennel seeds (roasted) 1 Clove of garlic 3 Tablespoons of sugar 1 Tablespoon of salt Juice of 1 orange Juice of 2 lemons Good splash of extra virgin olive oil Grind fennel, sugar, garlic and salt. Add juice and combine and then the oil. (from Jared Ingersoll, “Slow...

Lighting the Burn Pile

Whilst doing many things on the farm this weekend both Tony and I have been getting worried about our large burn pile that we were still to light so armed with paper and matches (and hose) we went down to the western field to ignite the pile. The main reason for this is because restrictions return at the end of the month and it can be really difficult to get a permit. Unlike 2 weeks ago, when it wouldn’t light, today the pile ignited quickly and two thirds of the pile has burnt. The weather has been kind regarding rain but is no good when clearing land and at Stokers Lodge we have cleared so much to reveal the original gardens, however there’s still more to go so it was imperative to clear this large pile so we could continue. I hope you enjoy the...