Buffalo Wings - So Easy, Why Do They Get It Wrong?!

It's been ages since I've talked about Buffalo Wings here at Gourmet Male because they're such a simple dish and everyone should be able to make them. But recently I've seen them show up on menus around Sydney at places like the Stoned Crow and The Oaks and everyone is screwing them up! At best we get spicy chilli wings, at worst just deep fried, breaded chicken wings. So now I'm on a mission to get people cooking proper Buffalo Wings and I'm starting with the Gourmet Male faithful!

So let's stick closely to the original (I use flour), which requires sourcing Frank's Red Hot Sauce here in Australia. Luckily, you can now pick up small bottles of Frank's at Woolies but if you want bigger amounts USA Foods carries a number of varieties and sizes, as well as heaps of other American foods.

I deep fry the wings but you can bake them, if you prefer. To make the wings you'll need:

  • 1 kg mini chicken drumettes (you can get these from chicken shops - ask for the unmarinated versions of whatever they have)
  • 175ml Frank's Red Hot Sauce
  • 100ml melted butter
  • dash of paprika
  • dash of dried cayenne pepper
  • ground pepper
  • wholemeal flour

Mix the hot sauce with the butter, paprika, and cayenne pepper and set aside. (Tip: if you want thicker sauce use a little bit of Xanthan gum) Toss the wings in the flour and pepper.

Deep fry the wings for 8 minutes at 180C and then dry over some paper towels. Once the grease is drained pour the sauce over the wings and mix.

Chop up some carrots and celery and add this bleu cheese sauce. You'll need:

  • 50g soft bleu cheese
  • 100g sour cream

Melt the bleu cheese in the microwave and then mix with the sour cream. Serve with the wings and veggies. Enjoy!

Vachon Fromagier - Host a Cheese & Wine Night!

As you may have seen, I’ve lately taken a keen interest in cheesemaking. It started a couple months back when I took a cheesemaking workshop with a friend and has really blossomed since then. I’ve made Bries, Camemberts, Bleus, Cabra al Birra, Manchego, Parmesan, Asiago Pepeta, and White Mould Bleus. Some would say it’s getting out of hand… But I enjoy it so much that I decided to pick up my namesakes domain just in case I want to take this thing commercial. So a couple weeks back I thought it would be a perfect opportunity to launch some of my cheeses to the world and also put the Vachon Fromagier name to go use via a winter cheese party!

First was the guest list. And I was pleasantly surprised that most everyone loves cheese in some way, and they’re even more keen to try out a friend’s homemade cheese. The format was simple, I’d provide my homemade cheese along with a few cheese dishes and each couple would bring a unique cheese they bought with matching wine. It was such an easy concept I’m surprised I didn’t think of it before! Here are some of the gems that people brought:

Unpasteurised Barolo:

Belavatan Balsamic:

Pecorino Pepeta:

I decided I would launch my Camembert, Buttermilk Bleu, Brie, Bleu, Cabra al Birra, and Manchego. I also threw in slices of pears, walnuts, and pastes of various origin – quince, fig, and date. And to round it out I’d finish with Crab Mac n’ Cheese, and grilled corn with smoked paprika and Manchego. With my own cheese, of course!

corn with manchego.jpg

I decked out the backyard with a small marquee, tables, chairs, candles, fairy lights, and two outdoor space heaters. It created such a perfect atmosphere for people to relax, mingle, and enjoy some fromage!

I purchased a stack of slate tiles and some white chalk to plate each of the cheeses and it really gave a cool presentation effect.

In any case, here are my heroes of the night. The Camembert, which won Best in Show:

The Brie:

The Buttermilk Bleu:

The Bleu:

The Cabra al Birra:

The Manchego:

In the end, it was an amazing night of friends, food, and drink. I don’t know what their expectations were going in but everyone raved about it the next day. I guess the point is, if you’re looking for a fun and unique way to entertain this winter then host a cheese party – even if you don’t make your own cheese! You’ll be VERY popular with your friends, trust me. :)

The Cheesemaking Workshop

I've mentioned a few times recently that I've really taken an interest in making my own food and learning from local producers. Whether that be butter, meat, bread, vegetables, etc I want to learn to be proficient in making great food products. A few weeks back I thought I'd go online and buy a cheesemaking kit. Little did I expect to find The Cheesemaking Workshop just up the road in Northbridge (NSW) where they have soft and hard cheesmaking classes every few weeks. So after a text to my Gourmet Mate, Rob, we signed up for the soft cheese class. We were a little intimidated that it was scheduled for six hours but we were willing to give it a go.

When you show up the class is all set up for twelve people who will work in groups of three - we were missing two people on the day so we were in a group of four. Funnily enough, the wife of the couple we were paired with was from New York and has been here for 18 years. Luckily enough, she wasn't a Yankees fan. The class could proceed.


First thing we started to make was our fetta. When we got to eat it a few days later it was simply salty and creamy goodness. It definitely was the simpler of the two soft cheeses (the other was Camembert) but I don't think I would have made it properly if I didn't get a hands-on lesson like this one. Reading from a book and truly understanding the process would have been quite difficult. Below we do one of the first exciting steps, cutting the curd after it's set.

slicing curd.jpg

Interestingly enough, we need to cut the curd horizontally as well as vertically. How do you do that, you ask? Well the folks at the workshop had a clever little solution: use a cake rack!

cutting curd.jpg

After the fetta we tried our hand at Camembert. It's a bit more difficult than fetta as you need to "cook" the curd and this requires some pretty precise temperatures but I think we nailed it and I've had a couple goes at home since the class and have gotten somewhat good at it. As with both cheese types there was three rounds of "turning" the curd - which is really just lifting and draining the curd multiple times to begin to drain the whey out (there's a "whey out there" joke somewhere...).

turning curd.jpg

After turning the right amount of times and draining the whey you end up with the promise of cheese to come - curds!


And after the curds are drained in the container they are then lifted and left to drain in hoops for a couple of days. These were ours, ready to head home and mature for a month...


One of the cooler aspects of the class was that we got to have lunch and use a number of the types of cheeses that we made on the day. But before we could chow down we needed to make a "pullapart" bread. I'd never heard of it but most of the class had. It's simply a good quality bread with olives and herbs with sprinkled fetta on top. Gourmet Mate volunteered to get it ready for baking.

making bread.jpg

I have to say, the end product was pretty good...


But you can't have bread without butter. And you know in a place like this you can't use storebought butter! You have to make it from fresh cream. And just another excuse to get myself a Breville mixer soon...

butter whipping.jpg

Not a bad result for just a few minutes of whipping.


We also needed to make some ricotta for baked ricottas with tomato, onion, and herbs. So that was the next cheese type on the agenda. So incredibly simple! It only took about 20 minutes to make and our ricotta was ready for shaping and baking.


And you know we all had to have a quick taste. For quality control, of course.

tasting ricotta.jpg

There's nothing like a top-notch Greek salad made with fetta from your own hands.

After lunch it was cheesemaking round-robin. All kinds of cool, tasty, and creamy cheeses from such simple ingredients. Seriously, all you need is a yogurt maker, some long-life milk, and a couple cultures to make all these cheeses. We started with quark, which essentially is cream cheese. It was made from the M starter and some long-life milk in a yogurt maker that was hung in muslin. 


Next was labne, which was literally homemade yogurt hung in muslin. Awesome!


Lastly was marscapone, which was made just like the quark, but with T starter.


Well, this was the final result. A cool little Camembert and a tasty little fetta to take home to enjoy. The Camembert needed a bit more work with brining, adding white mould, and then a month of ageing. Mine's not ready yet but it will be soon.


I've always known my surname, Vachon, is related to cows in French but recently I found out it simply means "cow". Boring. But this poster certainly isn't... must get my hands on one!

fromage poster.jpg

And that's it, folks. Six hours flew by quicker than we realised. But it was such a fun time that we've already booked in to do the hard cheese class in a couple weeks. It's a great way to spend a few hours learning to make such a great product with your own hands. Check them out and book into a class soon! You won't regret it.

Zucchini Linguini with Pancetta and Homemade Ricotta

We don't eat a lot of pasta in the Gourmet Male household but lately I've been contemplating creating a light summer dish with linguini. So when I recently made some homemade ricotta I spotted a perfect opportunity to create a new dish. It's a twist of a couple recipes I've tried in the past but with a few added components that I think make it a knock out meal. And just perfect for summer. It's zucchini linguini with pancetta and homemade ricotta. 

zucchini linguini.jpg

To make it, you'll need (serves 2):

  • 250g fresh or quality linguini
  • 2 small zucchini
  • 2 slices pancetta
  • 8 cherry tomatoes
  • handful chopped mint and parsley
  • 4 tbsp homemade ricotta
  • 4 tbsp olive oil
  • 1 lemon
  • 3 cloves garlic
  • salt, pepper

Bring a pot of salted water to the boil. While the water is heating up, mince the garlic and zest the lemon. I swear by a Microplane, by the way. Grate the zucchini with the large holes on a box grater. It should look like this:


Crisp the pancetta slices in a grill oven and then chop roughly and set aside. Slice the cherry tomatoes in half and also set aside.

Once the water is boiling drop the pasta in and cook for approximately 8 minutes. While the pasta is cooking heat up a small frying pan with the olive oil. Sautee the garlic for a minute and then add the lemon zest and cook for another 30 seconds. Add the zucchini, season with salt and pepper, and fry for about 3 minutes.

Once the pasta is al dente, drain it and reserve a bit of the cooking liquid. Toss in the zucchini mix and 3/4s of the ricotta and mix. Add a bit of the cooking liquid to the pasta and then mix once more. Plate the pasta, adding the cherry tomatoes and pancetta and a little of the ricotta on the side. Serve and enjoy!