Seeded Baguette with Buffalo Yogurt Labne & Native Dukkah
During NAIDOC Week 2021 we had the immense pleasure of visiting The Culture Room at Vannella Cheese, where Creative Director Anthony Silvio delighted us with Buffalo Yogurt Labne, native Dukkah, Finger Lime, ALTO Mandarin extra virgin olive oil served alongside our very own Seeded Baguette. The result was a vibrant…
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High Tea Tales
High Tea is a shared ritual of sweet pleasures and culinary decadence, designed to be enjoyed with friends and family, often involving multi-generational get-togethers, and perfect for celebrating significant life events! With Mother’s Day coming up on 9 May, we wanted to share some tips on how to create heavenly…
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Big Ass Sandwiches
There’s no doubt in 2020, with the rise in popularity of the local cafe, sandwiches, in all shapes and sizes, became the lunch item du jour! In 2021 this trend seems here to stay as we continue our love affair with the humble sandwich. For this piece we were fortunate…
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Restoring a Community through Food
Recently, we had the immense pleasure of sitting down with Central Coast businesswoman, environmentalist and community leader Gabby Greyem. Originally from Sydney’s Bronte beach, Gabby is a passionate advocate of sustainable living and healthy eating and has been enjoying Brasserie Bread sourdough (both at home and at the kiosk) for…
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Bread & Butter Pudding
There’s no doubt Winter is the season for warm, spicy desserts. Especially this Winter, when we are all spending more time at home and discovering the art of cooking and baking. In this recipe, Brasserie Bread’s Breaducation Manager, Anthony Silvio, combines brioche tin loaf, pastries, fruit loaf and warming spices to create…
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