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.