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Quirky Cooking Handcrafted Wooden Chopping & Serving Boards
$50.00 – $100.00
These beautiful and functional wooden chopping and serving boards have been handcrafted especially for our Quirky Cooking community by my son Simi and ‘Grandpa’ (my dad), in Grandpa’s workshop here in FNQ! Each board is unique, with its own quirks and characteristics.
These boards sell quickly, and sales are only until stocks last – no backorders! We will be adding some more over the next couple of days though, so pop back tomorrow if you miss out.
Please note: Boards will be shipped directly from FNQ, if purchasing other products from the Quirky store expect these to arrive separately.
Description
These beautiful and functional wooden chopping and serving boards have been handcrafted especially for our Quirky Cooking community by my son Simi and ‘Grandpa’ (my dad), in Grandpa’s workshop here in FNQ! After a lifetime of experience in woodworking and woodcarving, Grandpa is passing down his skills to Simi through the creation of these lovely boards.
Each board is unique, with its own quirks and characteristics, made from solid pieces of locally sourced timber and lightly sealed with edible flaxseed oil. They contain no glue or varnishes and are completely food safe. We will be releasing Simi and Grandpa’s wooden kitchenware products in batches, and they will sell on a ‘first come first serve’ basis – sorry but we can’t take backorders on these as production will depend on sourcing timber and fitting in the work as they can.
I know this batch of boards will go quickly, but if you miss out don’t worry – we have more on the way! We will also soon be adding in more products such as wooden scoops, platters and bowls, so keep an eye on my newsletters and you will be notified when a new batch is ready. (You can subscribe to my newsletter here.)
I love that my dad is passing on his woodworking skills to my son, and I can’t wait to share more of their work with you soon. This batch of chopping and serving boards are made from Silky Oak, Cypress Pine, Queensland Maple and White Beech. Future batches will have various FNQ timbers, depending on what they are able to source.
To care for your wooden board, see this page: Quirky Cooking Handcrafted Wooden Kitchenware
Additional information
| Dimensions | N/A |
|---|---|
| Options | Chopping Board, Hoop Pine 63, Chopping Board, Hoop Pine 60, Twin Grazing Boards, Red Cedar 59+5, Twin Grazing Board, Red Cedar 1+57, Grazing Board, Red Cedar 2, Grazing Board, Red Cedar 58, Grazing Board, Red Cedar 3, Grazing Board, Red Cedar 4, Chopping Board, Silky Oak 2, Chopping Board, Silky Oak 3, Chopping Board, Queensland Maple 4, Chopping Board, Silky Oak 5, Chopping Board, Silky Oak 6, Chopping Board, Queensland Maple 7, Chopping Board, Queensland Maple 8, Chopping Board, Queensland Maple 9, Chopping Board, Silky Oak 10, Chopping Board, Silky Oak 11, Chopping Board, Silky Oak 12 |
![{Ruby Red Grapefruit Pie} Wednesday isn’t too early to start thinking of treats for the weekend, is it? 😄 Citrus is in abundance right now, so if you’re like me and have ruby red grapefruits piled up on your bench top, you should definitely try this pie. It’s arguably my favourite recipe in our Life-Changing Food cookbook and I will shout its praises every citrus season til my dying day!!
Grapefruit pie is a local favourite in South Texas (USA) and in ruby red grapefruit season you’ll find it served at
little roadside barbecue joints where they guard the recipe closely! I only know about it because my parents are Texan and lived in South Texas for years… but this recipe is way too good to hide away. The pie's crunchy crust holds big, juicy sections of ruby red grapefruit set in a sweet citrus jelly, and it's not bitter, because the grapefruit pith is removed.
Some versions have a layer of cream cheese spread over the pastry under the grapefruit and jelly, to protect the crust from getting soggy, and this also acts as a creamy foil to the tangy fruit and crunchy crust. I love it best this way - I use cream cheese or labne, or I make cashew cream cheese for a dairy-free version. The traditional accompaniment is a big dollop of fresh whipped cream (which is always sweetened in Texas, but I prefer it unsweetened), or use coconut cream if you’re avoiding dairy. And don't panic filleting the grapefruit - once you get the hang of it, it's quite easy. And if your pieces turn out a little mangled and messy, don't worry, it will taste just as amazing!
You can find the recipe in our Life-Changing Food cookbook* or app AND I’ll be making this recipe and sharing it on my next podcast video THIS FRIDAY on my citrus episode, so keep an eye out for that! (Subscribe to my newsletter to get all the latest videos as they are released - link in bio.)
[Photo by @cookrepublic for Life-Changing Food]
*Note: The Life-Changing Food cookbook has just sold out and we are waiting for the next print run to arrive, but you can buy the app which has the same recipes as the book - search “Life-Changing Food” in your App Store!
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