Salads for Spring
Spring has a way of changing what you feel like eating. The mornings lose their bite, the weekends open up, and suddenly a backyard catch-up or a long lunch with mates feels like i
The story behind our iconic ginger brûlée tarts
The idea behind this tart came about many years ago one night while travelling in India. I was staying in a village in the Himalayas in a room I rented under a local family’s
The flour behind our bakes
Choosing the right flour is about more than just picking an ingredient. Flour is the foundation of everything we bake, from our sourdough loaves and pastries, to our pies and savou
Soy & Linseed Sourdough, Australian Butter and Housemade Jam
Jam and butter on toast is about as classic as it gets, we just reckon it’s better on a proper seedy loaf like the Soy & Linseed. Toast a couple of slices of the Soy &
An old iberian inspired sausage roll
We’ve been baking and we’ve been cooking. Our limited time products have been going crazy lately, and we reckon this one’ll be a hit too. The Chicken Empanada Sausage Roll ta
The Deli Chop Toastie
We’ve taken a toasted ciabatta and stacked it with mortadella, hot pepperoni and double smoked hamm, all working together. Layer in jalapeño, mozzarella and provolone, then
The Wagyu Beef Rendang Pie
There’s a pie in the case at the moment that smells like nothing else on the shelf. Crack it open and you’ll know why, it’s a rendang. Made with Blackmore Wagyu b
Quinoa Sourdough, Peanut Butter and Rooftop Honey
Peanut butter and honey is a classic combo, we just reckon it’s better on a proper hearty loaf like the Quinoa and Grains Sourdough. Toast a couple of slices of the Quinoa an
