Hi Guys! I'm back! Its been a while. Actually since March. How many months ago was that? Gees this year has gone so quick. My wedding, a family passing, and now i've decided to become a consultant! Yikes!! Anyhoo, hope everyone is well and happy. I have a friend who lives in Central Queensland who wants to know where she can get 2 Liters of pouring cream to make the butter from the EDC. We here in SA are fortunate enough to be able to get it from the farmers markets or Foodland from a local supplier. If anyone knows any stockists/suppliers in Central Queensland I'd appreciate the details.

Finally! I've been looking for a satay sauce recipe that doesn't use peanut butter for ages! Can't wait to try this. Julia can you taste the sunflower oil? Just wondering if I could substitute it for an oil I have in the cupboard eg. Grapeseed, or peanut?

Smart thinking JD taking a camera!! I'm super excited to be going to tomorrow's class. Hopefully Tenina still has some books left for sale!

Thanks everyone for the wishes. Will definitely upload a photo when we get back

Me too Cookie! I'm going to Singapore in 17 days for my honeymoon! Whoop whoop. (i'm terribly excited as i have never been there). I don't have a sim card for my ipad so only ever use it where there is free wi-fi. I used it in Bali last year no problems. Most hotels these days have free wi-fi albeit a bit slow but better to be connected slowly then not at all!  Have a fab time.

Hi Guys. Can I just clarify if you have used 125grams of liquid stock or beef stock powder? I'm planning on making this tonight. Have read everyones comments and am a little confused on what to do to get the best result. Am planning on serving it just with steamed veg so don't want it too runny as I wont have the mash to soak it up with. Damn diet.

Faye Gardiner also in for Tuesday 7pm

Sorry for delay on this!! I'm in for the Tuesday Adelaide class if it goes ahead! Yay!!!!!!!