Ooaks, we buy a large container of Maggi Brown gravy from Parkinson's food wholesalers - it costs us around $28 but worth it. It is caterer's quality and much nicer than gravox - I used to use gravox until I got on to this. Parkinson's were in Morwell when we lived in Traralgon Vic and luckily they are up here in Coffs NSW as well so I'm sure they would be somewhere near you. There was talk of selling the maggi retail but I haven't seen it yet. Because the gravy is very rich, I break it down by mixing some plain flour into it but some like it rich.
To make the onion gravy, I just brown the onions in a little oil in a saucepan and then make the gravy on top. Some here don't like the slivers of onion so I use my stick to blend it. You could do the same with gravox.
When I used gravox, I used extra flavours to enhance it. You don't need to do that with the caterer's maggi gravy.
thanks Sandy ........ to easy !! lol
and sounds nice , we dont eat a lot of gravy meals , when we do hubby and DD have theres swimming in it lol
i have a lot less
might have our once a year sausage and mash meal to try it, always have gravy with that 
Have to bake something to take to a friends place tomorrow.
Decided to make some large "I chocolatey do DeClairs".
Been waiting for my wife to get home, so we can do some shopping for some of the ingredients.
Decided to make them using some European butter, because I had some in the fridge.
Not pleased with them, they haven't puffed up as well as they normally do.
Cut one, to try it, tastes ok, but seems a little buttery, 
Will make another batch later, using the butter I normally use.
For those who had mentioned the Chooks pastry.
Choux Pastry.
I thought I would start by outlining the process, rather than the ingredients.
I would suggest that if you are going to attempt making some "I chocolatey do DeClairs".
Only make a half mixture first.
If you fail, you have lost 2 eggs, a bit of butter and a bit of flour, and some time.
Firstly: Apologies for the length of this.
I have been making the pastry for years, and would sometimes have the odd failure.
(something I don't accept easily 
)
I rarely have a failure now, because I have the steps etc fairly sorted.
To get it right isn't difficult, but you need to watch the ingredients when making it.
I always weigh most of the ingredients exactly, including the water, on digital scales
(except for the eggs, and use 700gram ones)
Secondly: There are a number of things to watch for.
1. After the butter and water is ready, and you empty the flour in, use a spatula to thoroughly
mix the flour with the butter & water.
I tend to flattened the mix & wipe the spatula through it to make sure all the flour is mixed. (important)
2. Once done, it then needs to be cooked in the saucepan for any where between 3 to 5mins
on a medium heat (I usually do around 4 to 5mins) .
Have a clock/timer or whatever handy, if you over cook it, disaster is imminent.
You need to flaten it a liitle, then roll it over with the spatula, flatten again, then roll, kept doing this
non-stop for the 3 to 5 mins.
3. If you look carefully you will start to see butter fat droplets in the dough.
This is what you need. DONT OVER COOK IT.
4. Are you scared yet?. Empty the above mix into a bowl.
(I use a hand held electric beater for the next step, you can use a hand held whisk, but it is hard work )
5. Put the 4 eggs into the bowl and mix with the beater, scraping down the sides of the bowl.
The mix will be very thick and tends to work its way up the beaters.
If it does, stop, scrape it back into the bowl,and continue mixing.
(this step will take about 4 mins only)
6. What you are looking for, is for the mixture to have a sheen to it. It will be noticable and is like a glue.
7. You are now ready to spoon it into a piping bag.
( I use either a 16mm nozzle or sometimes a 14mm nozzle. If you don't have a piping bag & nozzle,
use a large sandwich bag, and cut one corner off it to one of approximate sizes as above)
8. Ready the Pipe?. I use baking dishes turned upside down, you can use something like a biscuit tray,
but it needs to have low sides. The idea is to get the heat into the mix, and a high side tray restricts this.
Use baking paper on the trays, and dip your fingers into a glass of water and then flick a small amount
over the backing paper ( after you have washed your hands of course).
Just enough so you have a fine mist on the baking paper. Kept the water handy, you will need it.
9. Start to pipe the mix onto the trays. ( I make eclairs different lengths) , but for starters,
make them from 4 to 6 inches long.
Take your time so when you are piping they also spread to no more than 2cm wide.
Then leave about a 2cm gap and pipe the next one, try and get them as uniform as possible.
10. When finished piping, dip your finger into the water and smooth of the finished ends on each,
so they match the opposite end of each one.
(You dont need much,the water stops the mix from sticking to your finger. One dip will do 2 or 3 eclairs)
11. Then put them in the oven and bake.
I was also hoping to get the recipe up with this, but I am a bit behind time.
I still have to make a new batch myself and have some dinner.
I will finish this off with the recipe, hopefully tonight. Have my ingredients already to go.
My wife has now suggested I make Profiteroles instead. It's the same mixure.
The final mix: a bit hard to see the sheen.
I'm ready with my ingredients. will probable make it after dinner.
Have spent about an hour writing this, so I hope the spacing is ok. I had to keep looking
at the preview page to fix it, not going to mention anything else.
@imastawkawrote:Have spent about an hour writing this, so I hope the spacing is ok. I had to keep looking at the preview page to fix it, not going to mention anything else
Ya poor buggah.
But.................how much flour? How much butter? How much water?
We got the 4 eggs bit.
I hope to post the recipe tonight
It will have all the ingredients etc.
I am way behind time this afternoon, and about the helps Mrs Trav cook some dinner.
Geez - now know why Stawks was worried.
I am going to do this.
I am afraid of nothing - I am Wonder Woman.
Got the supplies - stay tuned.
