Brasserie Bread June Customer Spotlight – St Jude

St Jude Café located in hip Inner City suburb of Redfern NSW has become something of a local icon since opening its doors in late 2009. The café is well known for having one of the best coffees in town and a simple and straight-forward all-day brunch seasonal menu. Customers relish the café’s cosy feel with homage to St Jude, the Patron Saint of Lost Causes showcased through the interior décor. To that end, St Jude’s is located on the leafy and quieter side of Bourke St allowing customers to come in, dine and take their time outside of the hustle and bustle of daily life.e outside of the hustle and bustle of daily life.

Follow them at: @stjudecafe

Baked Ricotta and Rocket with Smashed Avocado on Deli Rye


  • 2x Slices of Deli Rye
  • 1x Avocado – smashed
  • ½ Lemon – juiced
  • 1x tsp. Mint – finely chopped
  • 1x tsp. Parsley – finely chopped
  • 150g Ricotta
  • 1x tsp. Dried Mixed Herbs
  • 2x Springs of Thyme
  • 20g Rocket Leaves
  • 100ml Olive Oil
  • ¼ Lemon – wedge
  • Salt & Black Pepper


Smashed Avocado – Season smashed avocado with lemon juice, mint, parsley and salt & pepper to taste.

Baked Ricotta Preheat oven to 160 C. Line a small baking tray with greaseproof paper and drizzle with olive oil. Spread out the ricotta evenly over the tray maintaining a 2cm layer. Sprinkle the thyme evenly over the ricotta, season with dried herbs, salt & pepper and a little more olive oil to stop it burning in the oven. Bake for 20 minutes or until slightly golden. Set aside to cool.

Assembly – Whilst ricotta is cooling, toast the sourdough. Spread the smashed avocado liberally over the toasted sourdough. Break the baked ricotta into large chunks and place onto the avocado. In a bowl, place the rocket leaves, season with salt & pepper and olive oil to taste and toss carefully to dress the leaves. Now place in the centre of the plate on top of the smashed avocado and baked ricotta. Add the lemon wedge to serve.