Dave here. I’m doing some guest content on Tina’s blog to give her a kick into updating it herself. Mister Seven’s standard breakfast order these days is “flatbread with cream cheese” – or, in the last couple of days, “flatbread with nothing on it,” because I guess he’s too good for cream cheese now? –… Continue reading Flatbread with nuffin on it
The hunt for the ideal hot cross bun continues. I still miss my favourites from Davelle’s bakery in Epping, but I’ve moved house so it’s too far even for me to make the trip just for buns I decided to have another crack at making them this Easter, and thought I’d try the Laucke sweet… Continue reading Sweet spiced buns
85 Dunning Ave, Rosebery Kitchen by Mike is my newest food haunt and I love it. I’ve been taking everyone I can possibly grab as well, so have now been for weekday breakfast and lunch, weekend brunch, but not dinner. The food: There’s no menu, just go up to the food counter and see what’s on. There’s… Continue reading Kitchen by Mike
I had a somewhat belated craving for hot cross buns yesterday, a carry over from the last few weeks addiction. Do try this one, it is the most tender version I’ve ever made at home. They look a little rustic, as I was a little hasty in shaping them, getting excited about eating them! I… Continue reading Hot cross buns
Ok so here is the recipe of my latest attempt at Hot Cross Buns. They were a lot lighter and fluffier this time, and a bit richer due to the extra egg and a bit more butter. I also put them in a really warm place near the cooktop where I was cooking dinner so… Continue reading Hot Cross Buns 2
If you fall into the category of hot-cross-bun-lover then this post is for you. For all of you who can’t stand fruit in bread stop reading now. You were warned! I have been amusing my workmates with my current obsession with hot cross buns. I do try to wait until a respectable few weeks out… Continue reading Hot Cross Buns
As if there wasn’t enough sourdough floating around at home at the moment! I was at Brasserie Bread in Botany the other day and just had to buy a sour cherry loaf. The occasion was a farewell for some dear friends who are sojourning in Darwin for a little while. Actually not so little, but… Continue reading Brasserie Bread, Darwin and Eating for Consolation
This is a wholemeal spelt sourdough using an organic white flour starter culture as the only raising agent. The shape of these loaves is called a ‘batard’. This is a light rye loaf made with a blend of organic white and organic rye sourdough starters plus a little additional fresh yeast for a lighter texture.… Continue reading Bread Photos
I have been experimenting with Sourdough starters or ‘ferments’ for a while. A while because for months now I have been feeding flour and water to ‘the baby’as it has come to be known and have only just made my first successful sourdough loaves. November and December were a little busier than expected which is… Continue reading Bread and water
The biggest challenge with having an African dinner party was which region’s cuisine to choose, so we didn’t! We just left it quite open and this is what we ended up with… Clockwise: In the large white square dish is doro wat chicken, injera bread, bobotie, rice, bulgar salad, tomato salad. Coriander Bread (Pain Nord… Continue reading African Adventure