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Due South Flour

Episode: 10
Broadcast: 22nd August 2015
Presenter: Peter Manifis

In an age where bread is often mass produced using highly processed wheat, Peter visits Albany to take a step back in in time to the way things used to be done.

  • Due South is a restaurant with a bit of a difference: they’ve brought over a machine, hand-built, from Austria that allows them to mill their wheat from scratch.
  • The flour goes into everything, their pizza bases, batters for fish, all of their pastry-based products.
  • After the flour is milled, it is held for over two weeks, naturally cutting out any chemicals within the flour, rather than being bleached and converted straight into bread that contains far more gluten.
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