Well.. not really. Although we have a long history in the meat trade, we can't lay claim to being Taringa locals for that long. Unbeknownst to us, on exactly the same site as ourselves ( 209 Moggill Rd, Taringa ), there existed a butcher shop. Owned by a gentleman named Herbert W. Woodcock the picture at top was taken in 1923. It was later bought by slaughterman, George Bagster, who is pictured first from left. The next picture is from 1937 with the changed signage. You can see the laneway to the left which still exists today. What an amazing coincidence. It really makes us proud to actually have such a provenance in the local Taringa area.
This year I challenge you to serve this sophisticated yet simple, totally scrumptious wild rice stuffing that’s full of ALL the Autumn flavours instead. Like I say, this recipe taste so good you don’t even need to bake it.
Ingredients:
2 cups Wild rice – mix in approximately 6-8 cups water (6 to start)
1 tablespoon Master foods Tuscan spice cooks into with wild rice
½ pound of your favourite sourdough or rye sourdough bread cut into 2cm cubes (1/2 inch) about 4-6 cups)
1 stick or ½ cup unsalted butter
2 cups diced onion, red (any can be used)
2 cups diced celery
2 cups diced granny smith green apple (any can be used these cook less sweet)
1/3 cup fresh flat leaf parsley (dry can be used, but find the fresh more flavourful)
3 tablespoons of fresh sage (2 teaspoons crumbly dry can be used but I find it too powdery)
3 tablespoons of fresh marjoram (again same as above, can 1.5 teaspoons dry marjoram substitute oregano)
1 tablespoon finely chopped thyme (or 1 teaspoon dry crumbly thyme)
1 teaspoon black pepper
1 ¼ cup dried cranberries
1 cup chicken or turkey broth
How to Make This Recipe... read on
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Paul Hillman
Author