The other day I was lucky enough to get my hands on an East Tyrolean grain mill from The Culinary Equipment Company that I borrowed for a Woolworths TASTE shoot.

I have often heard purists talk about grinding their own grains at home, but had never had tried it – or even cooked with warm, just-ground spelt, wheat, lentils, millet, quinoa, nuts rice, corn and so on.

But it really does make the world of difference. The oat mill is fantastic, as it produces fine flakes from whole oat groats, which are low GI and low in gluten. We made a batch of scones with the oats that were full of taste and had this incredible earthy flavour and aroma. They’re very good for you, never mind the cherry jam and cream on top! A dollop of Gourmet Greek yoghurt (2013 Eat Out Produce Award winner) is also completely indulgent, maybe even more so than cream.

Home milling is unique and completely satisfying. Homemade corn tortillas make such a feast compared to normal wraps; when the corn is just milled it turns out this wonderful warm and sweeter tasting corn powder, which I mix with a bit of baking powder to make the tortillas a bit more pliable. (San Julian in Cape Town grind their own white maize for tacos too, and you can taste the difference.)

As for other homemade delicacies, I never thought I would own an ice cream machine, but good things come to those who wait. So here’s hoping…

Abigail

Photographs: Phil Dubois