22 June 2006

I am sure ACT can beat these stats..

| capt_benno
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Those lovely, level-headed charitable people over at SMH, have an article here, proclaiming, via The LA Times, that Sydney is a far better place to live, due to the costs of seven key figures.

I am sure that we, as a unit will be able to add to these figures, by simply proving that Canberra can provide better value for money, in these fields.

They are:

California Roll, Fish and Chips, 5 star main, family pizza, housing, high school fees (7-10 i think).

Right, everyone do the homework over the next few days, and I shall see what we come up with…

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la capanna makes its own dough 5 times a day. always fresh. always good. ‘ant’ you dont know what you are talking about.

hey mossey, post your base recipe.

good lead, Caf. I’ll check them out too. Mossey, we are planning to have a family lunch out at Shaw’s this weekend! Thanks for the word on that.

At least one of the pizza places at the Fyshwick Markets does a good dough from scratch.

Pretty much. Inspired rather than learnt.
I use Mosaics bases (pretty good) rather than doing it from scratch though.

Absent Diane10:16 am 23 Jun 06

Probably because it was a ridiculous comment. I know those. We are a city by definition of our population.

Hey mossey is this the bloke you learnt to cook pizza off???

James-T-Kirk10:12 am 23 Jun 06

Hmmm Just thinking about the country town comment has reminded me..

The great thing about Canberra is that we have the ideal government. Just a single council, and no bloated state government.

I wist that the states would adopt that model. There should be no need for a state level govt, just the Feds, and the councils.

Either that or they should bring back the Customs Booths over the borders!!

James-T-Kirk10:09 am 23 Jun 06

Hmmm, I am sadened that the country town comment slid off everybodies back and was unnoticed – Damm.

We make our own pizza. Only way to go.

Good tip Mr Shab! I’ll defintely try it.
Woodstock always smells great, but yeah, that greasy old cheese they use wrecks it.

Try getting your pan hotter first and using a mix of butter and oil, ant. Works for me.

Woodstock still do their dough from scratch (just flour, water, salt, oil and yeast). They still use dinosaur era toppings, though.

The problem in canberra is that everyone seems to have tacitly agreed to use breadmix-type pre-made stuff for their dough. La Capanna used to do their own, then they succumbed.
The dough they use here would suit really heavy, sloppy pizzas, but much of the time they try to do those sparse pizzas, which can be amazing, but not on that dough.

Mossey, I was eyeing off the gnocci! Last really good one I had was at that outdoor place on the beach at Ramsgate on Botany Bay, they’d pan fried it and done a cream, speck, pea and garlic sauce. Just sublime. I can re-create the sauce, but pan-frying gnocci is quite tricky, it wants to stick and leave half of itself behind.

I don’t know how they make the bases but debacle does a nice pizza

Uh one flaw in this grand plan, Sydney and LA are cities, Canberra is a country town, thus not really an effective comparison.

Of course a country town is going to be cheaper, but there’s obviously a bit more life to LA and Sydney.

Pizza arte does a fair style of pizza (woodfired, simple ingredients). Crust is a little thicker than I usually like, but not too bad.

Well I guess with the two lots of new flats they will be putting up where Weston and Rivett Primary schools are, once they bulldoze them, might help with the housing situation.

Get the gnocchi with sundried tomato and roasted macadamia pesto. It is incredible.

Yea he explained to me how to judge a good base and how all the factors from flour grade to rising, dough spinning, the weight and wettness of the topping and the oven temperature affect it. And I though that doing a PhD was complicated.

Fworrr, get a load of the menu at this Shaw’s place. http://www.shawvineyards.com.au/
We are definitely going.

awesome Mossey! I will definitely try them. If that bloke goes to that much trouble, good on him. It annoys me that I got better pizzas at my ski resort in the US.. they dabbled with this ultra-thin crust that was divine. Saw them making their dough each arvo, putting the yeast in, lining up the lumps of dough in glad wrap to do their thing over night. And this was in a crappy ski resort food court. Paid a fortune for a “gourmet” pizza at Chill the other night, and the dough was rubbish.

I make pizzas at home, from scratch. There’s no point buying pizza in this town, you might as well make it yourself. Results are far better, and small children love ‘helping’!

Head out to Shaw winery. My mate is the chef and he spent ages trying to get the right flour to get his dough right and he spins the bases properly, no rollers. And they have a wood fired stone pizza oven at 450 degrees (90 seconds to cook).

I’m not sure about the Pizza category. Does anyone make decent pizza here, with proper home=made dough (NOT breadmix!)? I haven’t had a good one in years.

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