The Wall Coverings

This is what the scullery section of the kitchen looks like now.  The Machinist's love note to Helen is covered 'forever'.  It will remain a hidden secret...These are tall sheets of stainless steel, protected by white plastic, which is peeled off after all the fixing, grinding and glueing is finished.

Through the doorway, you can see part of the area which will be behind the counter, painted in a dark aubergine colour.

Standing in the doorway looking back into the kitchen.  All the framework is covered.  The coving has been added where the ceiling and floor 'meet' the walls.  The electricity box will be - boxed in.

Some supplies that still have to be fitted:

Prelude to a Wall Covering

The past few weeks have been spent covering the walls in the kitchen with tall, folded sheets of stainless steel, to meet Council regulations

The photo above is the scullery.  All the hardwood framing had to be replaced, as it had convexed and concaved over time, and would have resulted in unlevel walls (which would forever haunt a man like the Machinist), especially as it is now covered with stainless sheeting.  Before the sheeting went up, however, the Machinist wrote something on the wall to the right of the doorway as follows: 

I love Helen with all my heart ...

On Eating Apple Pie

The pie should be eaten "while it is yet florescent, white or creamy yellow, with the merest drip of candied juice along the edges, (as if the flavor were so good to itself that its own lips watered!) of a mild and modest warmth, the sugar suggesting jelly, yet not jellied, the morsels of apple neither dissolved nor yet in original substance, but hanging as it were in a trance between the spirit and the flesh of applehood...then, O blessed man, favored by all the divinities! eat, give thanks, and go forth, 'in apple-pie order!'


Henry Ward Beecher

Kitchen In The Raw

Starting with the exhaust hood area, please enjoy a clock-wise tour of the (yet unfinished) kitchen, where we'll be baking flakey, buttery and delicious pies for your enjoyment.  Please note that this building was once a *Golden Fleece* roadhouse, and was VERY rough when we acquired it. And so - here's our "diamond" in the "rough".  Use your imagination...

Here's where we'll be cooking pie fillings and then baking completely assembled pies:

Here's where we'll be keeping the baking trays on baker's trolleys:

Here's where we'll fit the underbench fridge for the storage of pie fillings.  To the right is the power box, which will be completely closed in a built-in cupboard (for the electrician's eyes only).

The back door for food delivery.  Note the piece of machinery to the right of the door? This was one of the FEW usable items left behind. It is a Pulford Air Compressor and we've made good use of it as we've built the wall frame-work (nail gun).

This is where we'll keep all the cold storage.  On the other side of the wall is a store room.

Freezer and dry storage.  On the other side of the wall are the male and female toilets.

A prep-sink and wet area will go here.  On the other side of the wall, you can see the main cafe/ gallery:

Here is the scullery (which divides the cafe serving counter from the kitchen), complete with exhaust, plumbing and drainage and waiting for stainless steel wall sheeting.

We sincerely hope you have a great imagination! 

Lights, Filters, Power

Remember this?

This is the hole it had to fit into:

Here it is now:

Can't wait to see it with the protective plastic taken off,  - lights! filters! power! Shiny stainless steel...

An Exhaust(ing) Project

For the past several weeks, the exhaust hood for the Cafe kitchen has been in design and manufacture mode in our Workshop.  We're fortunate to have the equipment to make most items needed for the Cafe, as well as the skills to make them.  Here is the Machinist on our trusty old forklift, maneuvering the hood through the 'hood - up to the Shop.  The filters and lights will be fitted when the exhaust hood is in situ in the kitchen ceiling.  Then we can start baking in a REAL commercial kitchen.

Hot Pork Pie with Parsley & Thyme

Shoulder Pork marinated overnight  in Chardonnay, with the later addition of Parsley and Thyme - from our own herb garden - and baked in a half real butter / half lard  double crust - much to the delectation of its Testers. 

BUTTERMILK PIE

Egg-nog-ish filling with a hint of lemon and a golden gooey top, encased in short-crust pastry.  We think we'll call this pie "Golden Pond".  Yes, Golden Pond...

Venison Pie with Juniper Berries and Coriander

Mmmm... the pastry was golden, the venison was melt-in-the-mouth tender. The berries exploded with juniperus deliciousness, despite their bittersweet aroma. Oh, and the chips. They were good. A hearty combination!

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Opening Soon

The Daily Pie will be opening in March 2010 and will be advertised in HIGH LIFE MAGAZINE - August / September edition. Exact opening day will be announced in February.