Onkaparinga Meats, at 15 Main Street, Lobethal, is changing hands. Long time butchers, Bill and Sandy Ledder, are handing over to Lobethal residents, Colin and Jodi McPherson.

Bill and Sandy are exchanging their early, freezing mornings for some well earned sleep! They’ve been in the butchering game for many years, which all began for Bill (pictured right) in 1955 when he became an apprentice in his father’s butcher shop on Grange Road, Fulham Gardens.

In the colder months, what is better than curling up under a blanket, watching a movie and eating a biscuit with a steaming hot cuppa? This recipe is to make a biscuit that is substantial, flavoursome, easy to make (although a little time is needed) and not too sugary.

Biscotti literally means ‘twice baked’ - baked in a log, and then sliced and baked again. It is an Italian biscuit invented solely for the use of dunking in Tuscan wines. They are a very hard biscuit, barely any moisture, giving it a large shelf life. They were used in the Italian army rations, much like the Anzac biscuit.

Hi there and welcome to our first ‘Foodies Column’!

My name is Toni, and I am a stay at home mum with two boys and a third little person on the way! I trained as a chef at the Regency Institute of TAFE in 2000, but decided I’d trade it in to be a stay at home mum.

In each instalment of our ‘Foodies Column” I will be sharing a recipe with easy step by step instructions and an illustration. I look forward to sharing my quick, easy and delicious recipes with you and any feedback, comments, questions and requests are most welcome.
This issue we will be looking at impossible pie. This pie is like a quiche without all the hassle of making a crust as it develops its own base when it cooks … just mix, pour and bake!