Pizza al Taglio
The Roman’s crunchy, airy response to the soft, chewy pizza coming out of Naples is a style of pizza commonly referred to as Pizza al Taglio or “pizza by the cut”. In this recipe Brasserie Bread’s Anthony Silvio uses Emmer grown by Geoff Black in Parkes and Lancer wheat grown…
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Pickling vs. Fermenting
Pickling vs. Fermenting Pickling, like fermented foods, is a great way to add flavour to your home-cooking. But what makes pickled food different from fermented ones? In a nutshell, pickled foods get their sourness from the addition of an acidic liquid. Fermentation, on the other hand, makes food sour through…
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Veal & Pork Polpettine with Caraway Aioli
Veal & Pork Polpettine with Caraway Aioli Bread will normally become stale due to loss of moisture. However, stale bread does not necessarily mean you have to throw it away. This month we share a good way to put that “leftover bread that no-one will eat” to good use and avoid…
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French Toast With Rosemary Baked Apples & Mascarpone
French Toast With Rosemary Baked Apples & Mascarpone French toast will always be a staple for leisurely weekend breakfasts along with our Cafe at the Bakery’s Sourdough pancakes with berries and honeycomb cream! For us, the best French toast is crisp and browned on the outside, creamy on the inside, and not…
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Kimchi and Gruyère toastie on Sandwich Loaf Sourdough
Kimchi and Gruyère toastie on Sandwich Loaf Sourdough Winter is here and grilled cheese toasties are the ideal comfort food with their oozing cheese and tasty hearty fillings. The sandwich is simply assembled by creating a cheese filling between two slices of bread (we prefer sourdough of course!) and then…
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