To celebrate our new Single Origin sourdough, we wanted to share our passion and delight with our friends and the industry. The cafe space transformed into a stand-up do, with lambs roasting on spits outside, and the training kitchen converted into a pizza room.
The farmers we’ve been working with from Flinders Ranges Premium Grain were our guests of honour on the night. Our partnership has been invaluable. It had always been a dream to find flour that we could trace back to the very field it was grown in. And with Flinders Ranges Premium Grain the dream has become possible. Our single origin sourdough is made with wheat they grow in the Southern Flinders Ranges, using sustainable farming methods. We’re so proud of the single origin sourdough we’ve produced, and we wanted to share this with our friends on the night.
We also wanted to celebrate provenance in all the food we served on the night. The aim was to keep it simple, and to let the ingredients speak for themselves. Food was crafted by chef Jared Ingersoll, who roasted two Mirrool Creek lambs on spits from the afternoon. Jared cut the lamb in front of us, and they were stuffed into our delicious milk buns (made with Flinders Ranges Premium Grain flour of course). Two fillings were on offer: one with fennel, coriander and pomegranate, and another with radicchio.
Our training manager Matt ran the pizza kitchen, pumping out two types of pizzas that were made on sourdough bases. Single source wheat from the Flinders Ranges were the star of this pizza base. For the pizza bianca, Matt topped the sourdough base with fontina, Kipfler potatoes from Roberston and rosemary salt. Our margherita pizza starred a sugo made with tomatoes from Picton and buffalo mozzarella from Vannella cheese in Marrickville.
And of course there had to be a bread station. Our single origin sourdough was served with two sheep’s curd options: one savoury and one sweet. The sheep’s curd from Pecora Dairy in Robertson was paired with beautiful herbs and also with Kangaroo Island honey.
On the drinks front, we were fortunate enough to have winemaker David Lowe join us with his beautiful wines to match our food. We enjoyed organic chardonnay, organic Block 8 shiraz and the wonderful Gentleman’s Daughter pinot noir chardonnay. From Sydney Brewery we showcased Lovedale Lager and Sydney Cider.
The evening ended with heartwarming speeches from both our co-founder Michael Klausen and farmer Andrew Byerlee from Flinders Ranges Premium Grain, following on to screen our video that tells the story behind Single Origin.
It was a very special night for us at Brasserie Bread, and we’d like to thank everybody who joined us on the night.
The Mirrool Creek lambs started roasting from the afternoon
Then Jared cut the lamb, which were filled into our milk buns
Milk buns made with single origin flour
Vashti filling the milk buns with lamb
Lamb with fennel, pomegranate and coriander
Anthony with a board of lamb sliders
Jared with Cooking Crusade’s Christine and Tea for Tammi’s Tammi
Single Origin Sourdough station
Sheep’s curd from Pecora Dairy with Kangaroo Island honey
Sheep’s curd on single origin sourdough
The pizza base is sourdough made with single origin flour from the Flinders Ranges
Prepping pizza bianca with Kipfler potatoes, fontina and rosemary salt
Matt preparing margherita pizzas
Also a margherita pizza made with buffalo mozzarella from Vannella cheese
Jo and Matt at the pizza station
Pizzas are ready to go into pizza boxes
Sophie, Liz and Nathalia
Our wheat altar
Lowe Wines and beers and cider from Sydney Brewery
Co-founder Michael starting off the formalities
Andrew from Flinders Ranges Premium Grain with Michael
Sophie, Vashti, Dale
