Experiment Day 1


What can I say other than this was fun! I am all for trying new things so when my cooking buddy suggested that we try a recipe from “The Complete Nose to Tail” by Fergus Henderson and Justin Piers Gellatly I knew what we were in for.  So when Matt said we should try lambs brains I thought why the hell not. Then off we went to Torre Butcher in Northbridge, Perth. These guys are awesome, we were expecting the offal to be frozen but it all came out fresh which made it even better.



– 2 Onions, Peeled

– 2 Carrots, Peeled

– 2 Leeks, Peeled

– 2 Sticks of Celery

– 1 Whole Head of Garlic

– Black Peppercorns

– Bay Leaf

– A Bundle of Fresh Herbs

– 6 Lamb Brains, Rinsed in Cold Water

– Plain Flour, Season with Salt and Pepper

– 4 Eggs

– Fine Dry Bread Crumbs

– Vegetable Oil for Deep Frying



Place all stock, vegetables and herbs into a pot of water and bring to a simmer for fifteen minutes. Gently lower the lamb brains into the pot, let them gently cook for six minutes. Remove the brains with a slotted spoon and leave to cool on a tray. When they have cooled enough and have gone firm you are then to separate the lobes.


Meanwhile prepare 3 bowls. The first with the seasoned flour, the second with the egg whisked and the third with the bread crumbs. Then you want to heat the oil in a pot – you don’t want to let the brains get to soggy.


Next you want to dip the brains into the flour, then the egg, into the breadcrumbs and then onto a plate lined with paper towel ready for frying. Once you have completed crumbing the brains and the oil is hot, pop them in until crisp. This will take a matter of minutes. Drain on a paper towel and serve hot with your desired sauce. We had them with some Home Cooked Heston spicy ketchup and lemon wedges.


New to the Home Cooked Heston Blog is beer matching. My good friends at Mane Liquor here in Perth are going to start matching the beer and my cooking buddy Matt Power will be matching the wine. I will make a new category for the different types of beer and wine to match different foods. This week for the brains they have matched La Sirène Wild Saison and the Cullen Estate Sauvignon Blanc 2008

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Lastly because it was an experiment day, we also tried sweet breads, which we crumbed and deep fried some calf liver which we sautéed in a hot pan with some lemon juice and some of Torre’s nice big Italian pork sausages which were tasty.


Full credit for the brains recipe to Fergus Henderson and Justin Piers Gellatly. Credit to Australian Wine Journal Blog for the Cullen photo I forgot to take one.


PS. This book will be the death of me!

Sparkling White


So over last weekend I was lucky enough to be involved in the beginnings of making a Margaret River Sparkling White. Unfortunately when you pick Chardonnay grapes it has to be done at 2am, but I guess I can put up with that for one day haha. We went to see the vines first and get the low down on how it is all done as you can see below they are picked using an odd piece of machinery that agitates the vines and then spits it out to the next lane onto the back of a tractor that has big orange tubs.

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Once the six tube where filled they were trucked off to the wine making place. Where they were tipped into a large container that had a screw like bottom that slowly pushed the grapes into a large machine. This machine separates the grapes from the stalks and pushes the grapes into a large hose, that goes through a massive chiller and then into another large machine called a press. This process takes a few hours and eventually pumps the juice into large vats to be processed and turned into wine. After a few tastes of the juice we decided to head off as it takes a few weeks for this to happen. With a bit of luck I will be able to see the process of putting the fizz in and making it a sparkling.

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