Late lunch. Crossies 'cadoes on polenta (corn) bread with awesome Holy Goat from age frais A post shared by Unofficial Guide To Bendigo (@iheartbendigo) on Aug 10, 2015 at 9:23pm PDT Late lunch. Crossies ‘cadoes on polenta (corn) bread with awesome Holy Goat fromage frais. #thegoodloaf #goodloafgoodlife #realfood #goodfood #lunch #wholesome #sourdough #bread
I love salads for lunch but sometimes they need a little extra oomph to turn them into a filling dinner. This one has kale (grown in our school garden), spinach, rocket, purple cabbage, butter beans, yellow capsicum, roasted sweet potato, roast capsicum, hemp seeds, Meredith Dairy goats cheese and is dressed with balsamic vinegar. Along […]
Poached egg perfection! Sitting on @thegoodloafbakery rye sourdough, smashed avocado, pink salt, roasted chilli,, Tasmanian Salmon, grape tomatoes and a beautiful Taranaki Farm organic grass fed egg (the chook is fed the grass, that is!!!) from @edwards_providore #bendigofood #localfood #localproduce #organic #smashedavocado #chilli #sourdough #eggporn A post shared by ??????? k a l y a […]
She's a, slice of heaven! @thegoodloafbakery raisin & walnut loaf | Camembert | cornichons | cherry tomatoes | spicy tomato relish | #sliceofheaven #camembert #cornichon #relish #toms #brunch #lightlunch A post shared by ??????? k a l y a ?????? (@eat__cray__love) on Aug 24, 2015 at 4:04am PDT She’s a, slice of heaven! @thegoodloafbakery raisin […]
Made an E P I C Cauli + Mac + Cheese today using Camembert, Gruyere & Parmesan, plus homemade breadcrumbs from @theGoodloafbakery seedy sourdough bloom | RECIPE Ingredients: 2 cups of dried elbow pasta 1/4 cauliflower, diced finely 1 tablespoon of olive oil 1 small onion, diced 1-2 garlic cloves, crushed 1 teaspoon of dried […]
Made from local organic flour the Indigo Sourdough is a full flavoured, hearty, traditional sourdough baked on the hearth of the oven to produce a nice crusty loaf. Great eaten fresh for 1-2 days and lovely toasted for up to a week. Ingredients: white flour, organic indigo leaven, filtered water, salt.
Combined with pitted kalamatta olives and rubbed basil, the olive sourdough has a unique well balanced flavour, suitable for sandwiches, with salads or barbecues or just freshly sliced bread for that morning or afternoon snack. Note: This bread may contain pips. Ingredients: white flour, organic indigo leaven, filtered water, salt, dry sweet basil, kalamatta olives.
A small rustic loaf that makes a superb accompaniment to a cheese or savoury platter. Made from the white indigo sourdough base with the addition of walnuts and fruit, this bread is also equally delicious as fresh bread or toast. Ingredients: white flour, organic indigo leaven, filtered water, salt, cinnamon, walnuts, raisin, organic honey glaze.
A delicious fruit loaf full of Australian apricots, local figs and juicy raisins. Award Winning Bread 2015 – 1st Place – Baking Association of Australia Ingredients: white flour, organic indigo leaven, filtered water, salt, Australian apricots, figs, raisins & local pear juice (Harcourt), organic honey glaze.
Made with fresh rosemary with sultanas and mixed grain. This bread is great on its own or with cheese. Ingredients: white flour, organic indigo leaven, filtered water, salt, rosemary, sun muscats, multigrain concentrate ( sof wheat, sof rye, sunflower seeds, kibbled maize, linseed, soya grits, sesame seeds, rye wholemeal, soya flour).