Bread and Food Matching 101
Published on February 21 2012.
The Festival’s official bread supplier, La Madre shares top tips on which of their artisan breads to match with different foods.
Rye Sourdough with Currants and Walnuts – excellent with cheese, particularly a creamy brie or blue cheese.
Rye Sourdough with Caraway Seeds – the distinct flavour of caraway complements smoked fish nicely.
Try the house loaf – Pane di Casa – topped with poached eggs. Whip up some hollandaise and serve with leg ham for a sensational Eggs Benedict.
The signature loaf – Seeded Sourdough – is luscious with butter and honey. There is also evidence that eating local honey can help with hayfever.
Take a Rosemary Focaccia and fill it with caramelised onion jam and goats’ cheese and toast it up until nice and crispy.
Ciabatta rolls are superb for gourmet sausages or dipped into a top quality olive oil as a pre-dinner snack, or any time of the day.
La Madre’s bread will be featured at IGA World’s Longest Lunch and also at the Langham, Melbourne over the MasterClass weekend.