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
The salt behind our bakes
When you think about great baking, salt probably isn’t the first ingredient that comes to mind. But ask any baker and they’ll tell you it’s one of the most import
One of Sydney’s best cookies? We’ll take it.
There’s something special about a recipe that stands the test of time. We’re thrilled to have our Sour Cherry & Dark Chocolate Cookie featured in delicious. magazin
Hive to Jar: Our Banksmeadow Honey Goes to the Sydney Royal
We’re proud to share that honey harvested right from our own rooftop has been entered into one of the country’s most prestigious apiculture competitions. In collaborati
Here for a Good Time, Not a Long Time
We’ve been playing around with a new sausage roll. This one’s got a bit more going on. Chicken and pork, a touch of fat where it counts, plenty of garlic and onion. Smoked papr
