Once ubiquitous and now derided, there are many good reasons to cook with lard. Does it feature in your kitchen? writes Oliver Thring of the Guardian UK Thanks for getting this far. A headline like “Consider lard” will cause many readers to click away in horror, feeling arteries fur, strokes striking, the tempting of fat [...]
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Author Archives: Pacdon Park
Pea wet, the amber nectar of the gods
February 1, 2011 – 12:12 pm
As I often do, thinking about British Food, my brain stumbled across ‘Pea Wet’. A skeleton from my culinary closet, but actually something I quite hanker after, now that (as the crow fly’s) its 16,426 kilometres away. Pea What??? I hear you say. David Barnett of the Bradford Telegraph and Argus gives some insight into [...]
Burns Night – Hunt for Wild Haggis
January 13, 2011 – 11:08 am
In the run up to Burn’s night (25th of January) I thought it would be a good thing to tell the truth about the Haggis! Contray to popular belief, Haggis is NOT sheep’s pluck, suet, onions and oats with seasoning encased in a sheep’s stomach… the Haggis is an ancient and mystical beastie native to [...]
The Secrets of Suet, Shredded and otherwise
January 3, 2011 – 9:23 am
In the run up to Christmas we were inundated with orders for Suet as Australia’s cooks hunted find a stockist in order to make their traditional Christmas pudding… How strange that such a basic and traditional ingredient has become so hard to find and superseded by alternative fats that simply don’t do some recipes justice. [...]
The Truth about Lard
November 22, 2010 – 10:54 am
Australian culture is so fat-phobic we demonize some of the very foods that are best for us, and among those foods is homemade lard. The supermarket bought stuff isn’t worth bothering with, it’s hydrogenated to make it shelf-stable and bleached to make it appear whiter. What I’m talking about is lard from the fat of [...]
British Revolution on the move…
August 24, 2010 – 10:28 am
23 August 2010 – Murray Now (http://murraynow.com.au/news/post/british-revolution-on-the-move/) You may recall in Issue 3 2010 Murray Now Enews a story of a couple of young Brits determined to take on the culinary revolution of British food in Australia. The Pacdon Boys from Bunaloo have gone from milestone to milestone. Murray Now contacted James Arrowsmith one of [...]
‘Poms behind Pacdon Park’ in the Weekly Times
July 6, 2010 – 11:26 pm
July 7, 2010 THREE young Brits have brought the authentic tastes of their homeland to Australian tables, writes SARAH HUDSON “For a couple of naive Pommy blokes in the middle of nowhere we’ve certainly made waves,” says James Arrowsmith, with a broad Lancashire accent. “When I think back to when we first started I think, [...]
Why should you use the best ingredients?
April 21, 2010 – 12:47 am
Its simple, the best tasting food contains the best tasting ingredients. At Pacdon Park we only use the very best ingredients, locally grown, free range and organic where ever possible. When looking at each of our honourable products, you can see why. Listed are some of the keys assets to our range Beautiful British Bangers [...]
Murray Now – E-Newsletter 2010/3
April 12, 2010 – 11:29 pm
Pacdon Park have today featured in the ‘Murray Now’ e newsletter as their lead story ‘Murray Now’ is the regional brand for a government initiative and partners that actively promotes and co-ordinates investment attraction within 21 local government areas that call the Murray region home. By offering a united approach, matching business needs with local [...]
War of the Roses (Smallgood style)
April 7, 2010 – 3:33 am
Several uses spring to mind when wondering what to do with a black pudding. Up in Lancashire (North West of England for those that don’t know) there’s a fashion for hurling them at a wall – during the Black Pudding Throwing Championships, held at the Royal Oak Public House in Ramsbottom. As part of the [...]