Category Archives: Bread

Heading east

Lamb backstrap is an amazingly tender (and yet flavoursome) cut of lamb in Australia. It’s delicious Morrocan-style: BBQed after marination in olive oil, lemon juice, parsley, coriander leaf/cilantro, cumin, garlic and sweet paprika. Dukka/duqqa is a great compliment. Pretty good … Continue reading

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Bread: the quest for the perfect pain de campagne

The classic wood fired pain de campagne is so good you find yourself eating it before you even get it home. It seems near non-existant outside French speaking countries, as hard as many try to attain the same qualities in … Continue reading

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