If you’re partial to a themed party, then we expect you’ve already decked out your (blow-up) pool area with Australian flags, gassed-up the barbecue and have green and gold zinc at the ready for this Saturday’s celebrations. more
In the tiny commune of Dole in the Jura department of the Franche-Comté region in eastern France lies a family-run boulangerie and patisserie that goes by the name of Courderot. Arriving at Courderot at 5:00 am, travellers Alana and Paul huddled amongst the warm smells and flour-filled air with William Courderot to discover how a traditional French l’ancienne baguette is made. The boulangerie makes 600 of these baguettes each day. Here’s a peek into the highly rewarding process. Image via Yanidel. more
Taking over the space where Greek pie shop Spanakopita dwelled in Newstead, hotelier and foodie Damian Griffiths has created Chester Street Kitchen – a neighbourhood cafe serving up rustic, home-style food. With an air of a gourmet bakery, Chester Street Kitchen offers breakfast provisions like Granola with Yoghurt and Compote and All Press coffee, with lunchtime taste-pleasers of Beef and Vintage Ale Pies, Spiced Pork Quiche and fresh salads like Chickpea, Pumpkin and Eggplant with Dukkah Dressing gracing the cabinet. more
Mini towers of perfectly rounded cakes, juicy fruit-topped tarts, smooth, layered slabs of chocolate and light-as-a-feather macarons – welcome to the sweet-tooth treasure trove that is Le Bon Choix. more
Events at new gallery space The Box in West End have kicked off with fervour, with this long weekend’s addition a sourdough bread-making workshop. Slow Food enthusiasts and lovers of a hot crusty baguette straight from the oven will relish the handy hints divulged at the ‘How to make your own sourdough workshop ‘on Monday October 1. Run by The Art of Eating’sAngela O’Toole and The Box’s Sam Seljak, this foodie session includes a sourdough starter kit, tastings and recipes, shedding light on how to create warm, crisp loaves of your own at home. A second sourdough workshop is also being held on October 15. More details here. Image via Bewitching Kitchen. more
Using the simple ingredients of flour and water and by stripping back the process of breadmaking to its most primitive form, Chad Robertson crafted a much sought-after Country Loaf at his San Francisco bakery, Tartine. This beautifully shot short documentary shows the processes and precision that goes into each lovingly moulded loaf, and hints at the years of training under French and American artisan bakers and the trial-and-error development behind Chad’s perfect loaf. In addition to running Tartine Bakery & Cafe and restaurant Bar Tartine in San Francisco with pastry chef wife Elisabeth Prueitt, Chad has written two cookbooks, including Tartine Bread, so you too can feel this famous dough beneath your fingertips. more
Emporium cupcakery Poppy Cakes has a city pop-up shop on the go, serving nine types of the sweet and scrumptious treat. Open from 8:00 am each weekday until sold out, the Poppy Cakes pop-up shop is nestled inside Rowes Arcade. Proving popular as an elevenses pick-me-up or lunchtime sugar fix, the Poppy Cakes menu ranges from traditional vanilla and chocolate cupcakes to decadent Chocolate Peanut Butter and Red Velvet. Lemon Poppy Seed and Vanilla Passion are available for those on a ‘health’ bent, while Salted Caramel will tempt indulgence. A low-gluten cupcake is available in the Vanilla Vanilla flavour, while the Coconut Lime Cupcake is this season’s special. The crumbs are usually cleaned by around 2:00–3:00 pm, so make sure to swing by early in the day. Poppy Cakes ‘Pop Up’ Shop Rowes Arcade Enter via 215 Adelaide Street, Brisbane City Open: Monday to Friday 8:00 am until… more
When France took Vietnam under its ruling wing, the fresh, exotic flavours of Vietnamese cuisine were injected with the lush bread of Europe. This colliding of cultures came to produce a roll called Banh Mi, which is traditionally served with lavish portions of sliced pork and liver pate. more
With American food fever still lingering in the air, the growing availability of The Bagel Boys' traditional boiled bagels in Brisbane is more than pleasing. Offering 11 different types of bagels, The Bagel Boys are turning heads with plentiful choices and quality of product. more
Arbiters of creative gourmet flavours across all meals of the day, the folk at Pearl Cafe at Woollongabba have put on their providore hats and started a mini market upstairs at The Servery. more
From bustling weekend market stalls to permanent outfits in Ashgrove and Woolloongabba, Banneton Bakery has slowing been growing an empire of deliciously fragrant boutique bakeries. more
As winter officially arrives this weekend, add a touch of warming spice to your diet (though diet is definitely the wrong word here) with the Coney Island Chili Dog from La Vosh Patisserie in Red Hill. more
Here we were thinking that Mexican was still the latest exotic flavour tickling tastebuds across Brisbanetown, when its northern brother began to rear its Americana head for a turn in the limelight. more
Lachlan Scott learnt his pastry tricks of the trade from an old German baker he worked with during his days at Jupiters Casino. Since then, Lachlan has been the head chef at New Farm’s Jocelyn’s Provisions, before shifting to Brew Bakers at Albion to re-hone his bread-making skills. more
