from the black pantry - hand cut marshmellows

Last week we started our summer shoot for the provision store. It is very exciting as I have added more products to our larder. We have gorgeous picnics for you to order, celebration Christmas hampers, our marinated BBQ section is sure to grab you and a few more bits and bobs to welcome in the season of outdoor entertaining.

Thank goodness summer you are around the corner.

Stay tuned as these changes will start popping up in our store throughout November.

From the black pantry - hand cut marshmellows available in salted caramel, rosewater, orange blossom and vanilla bean $18 for 6 gorgeous pillows of joy!

love a good pickle!

Ah! It has been crazy over here for the floury baker. Catering season has started and  I have been also trying to source some wonderful local providores to bump up my pantry in summer. Today I had a wonderful delivery of pickles from the Westmont Picklery. Currently they are pickling four styles of cucumber pickles:

  •  Dill - A classic Americana pickle. Recommended as a side for a burger or accompanied by a sharp cheddar and a shot of whiskey.
  • Smokey - Great with steak and eggs, ohhh or that Sunday hangover
  • Bread and butter - sweet tang! All time classic and done so well!
  • Ghost chilli - my favourite actually. It hits you but oh my it is super good.

These pickles are outstanding. Calvin and Joel are also coming up with a dirty martini mix......I am definately down for that!

Keep an eye out as you will be able to pick these up from the new summer range in the provision store.

Thank u Westmont Picklery

spring berry galette

A few weeks ago I was asked to sponsor the slow living Sydney workshop for morning tea, which was run by the talented team of Luisa Brimble and Beth Kirby from local milk.

Beth baked a southern specialty for their workshop -  rhubarb galette; utilising the wonderful rhubarb grown at Glenmore house.

I was inspired too, to bake a galette using my rhubarb jam and spring berries. 

Rhubarb and berry galette


  • Sweet pastry
  • Rhubarb jam
  • Fresh raspberries, blueberries and strawberries
  • Egg wash
  • Demerara sugar
  • Wild rocket leaves
  • Mascarpone


  • Pre heat your oven to 180c.
  • Roll out a piece of sweet pastry into a rough circle, not perfect.
  • In the centre of the sweet pastry place a few dollops of rhubarb jam, leaving an edge around the pastry.
  • Sprinkle your berries over the jam.
  • Slowly fold in the sides of your galette to form a raised edge.
  • Egg wash the crust/edge of the galette and sprinkled it generously with demerara sugar to give it a nice crunchy and sweet edge.
  • Bake the tart at 180c, for 20 minutes or until the pastry is golden and baked through.
  • Garnished with wild rocket flowers and oh of course a dollop of mascarpone to finish it off.


oz harvest

A few weeks ago I was asked to be a prep hand for the oz harvest cookbook, which is yet to be released. I must admit I too had to quickly look up oz harvest to see what they actually did. I had an idea that they distribute meals around Sydney to people that are not as fortunate as others and utilise the left over produce from restaurants and food establishments.

Below is a more direct understanding of what they actually do and how a non profit community based organisation is doing wonders for cities like Sydney. 

"Oz harvest is the first perishable food rescue organisation in Australia, distributing food that would otherwise go to waste. We collect surplus from the food industry and deliver it to charities supporting vulnerable people across Australia"

" We count on the love of others and it's through their generosity that we are able to feed people in need everyday. We're proud that each dollar donated to oz harvest brings so much value back to our community, but the "happiness factor" - the joy, dignity, connection and care felt by our people and the charitable organisations we serve  - is impossible to monetise".

Founded in 2004 by Ronni Khan

The above image of the "urban feast" was shot by  Luisa Brimble, styled by John Mangila, food prep by Anna Simamora, the floury baker




my bumble bee cake

Leanne from Sweet style captured one of my celebration cakes - the bumble bee beautifully on the weekend for her daughter's birthday party.

It is a simple cake of butter pound cake which is layered up with chocolate ganache and then frosted with a creamy butter icing.

What made this cake even more special was the gorgeous bunting that was placed on the top like a wonderful crown and oh you can't go by Leanne's black milk cake stand. I might just have to pick up one of those stands for a future celebration.

You can find them online in her store  www.sweetstyle.com.au 

lunch today

Last week I bought the most wonderful fresh goats curd through the Cooks Co-op from a local goats fromagerie in the Hawkesbury, Willowbrae. It is ridiculously good, not chalky just super smooth on the palate. Actually I was eating it by the spoonful when I got it home. It was also suggested through a friend of mine how delicious it is with some freshly zested lime, vanilla sugar and honey. Ohh that smeared over toasted raisin sourdough wouldn't be a bad start to the day at all!

Today I put together for lunch a rustic tomato galette using my hand rolled rough puff, goats curd smeared all over it, freshly sliced vine ripened tomatoes and sprigs of winter thyme. Seasoned with sea salt and cracked pepper. Served with a side salad of fresh rocket leaves - bon appetite. 

Tomato and goats curd galette


  • Puff pastry
  • Goats curd, preferably Willowbrae if you can get your hands onto it.
  • Vine ripened tomatoes, sliced into rounds
  • Cherry tomatoes, sliced into 3 rounds
  • Thyme sprigs
  • Sea salt, cracked black pepper
  • Egg wash, 1 egg yolk to 100ml cream


  • Cut your piece of puff pastry into the size and shape you desire for your galette. Usually rectangle is the way to go.
  • Smear generously the fresh goats curd all over the puff pastry base.
  • Slice your tomatoes and scatter them over the tart base.
  • Sprinkle your thyme sprigs over the tart.
  • Season with salt and pepper.
  • Lightly brush around the edge of the tart your egg wash.
  • Bake at 210c for 25 minutes or until the puff pastry base is crispy and baked through.
welcome to the floury baker online provision store!

What a week it has been and welcome to our new store!

The floury baker online provision store finally was launched ( well a soft opening) and spring dropped in on the most magnificient day we happened to be shooting tapas. Luisa Brimble captured a wonderful lazy lunch I put together for my family in our backyard.

Food, wine, sun, family, little people = love

This is what we had:

  • Freshly shucked oysters with chimi churri dressing
  • Garlic and thyme mushrooms in cream
  • Marinated pork skewers with smashed romesco and cauliflower puree
  • Baby surf clams in sherry
  • Manchego, chorizo frittata with dollops of harissa
  • White pepper crispy squid with lemon
  • Cheese platter to finish off the day as we sat in the sun and sipped rose.
A time to preserve


A preserved lemon is like a well cellared red wine—it develops with time and love.

I like to keep my lemons preserved for a good year, however you can pop open a jar earlier if need be.

They are gorgeous - jammy, zingy and salty that bring much joy to a dish.Introducing another element in itself. I was very fortunate to have had two suppliers involved in this process of lemon preserving.

One: our neighbour up the road carefully selected their lemons from their tree prior to the regular attack from the local cheeky cockatoos. And left them at our front door.

My second supplier is the wonderful local harvest collective www.thelocalharvestcollective.tumblr.com , who sourced a case of lemons for me from Mangrove Mountain, NSW.

In this post I have left you with two recipes. One is for preserving lemons the other is just a quick salad I put together; sardines and preserved lemon.

This is a wonderful match, oily fish pairing with strong citrus lemon and salty flavours with a little kick from the scud chilli. Bon appetite. photography and styling by the wonderful luisa brimble.

Preserved lemons


  • 12 Unwaxed whole lemons
  • 12 Tbsp Salt
  • Lemon juice
  • Extra virgin olive oil
  • Glass jars, sterilise the jars in boiling water


  1. Wash your lemons.
  2. Cut your lemons into quarters but only 2/3 down the lemon so it is still in tact.
  3. Sprinkle the salt into the slits of the lemons. And rub the salt all over the lemon.
  4. Place the lemons whole in the jars.
  5. Sprinkle any excess salt over the lemons.
  6. Pour fresh lemon juice over the lemons so it is submerged.
  7. Pour a layer of Extra virgin olive oil on top. This helps to keep the lemon submerged and avoids mould developing.
  8. Screw the lid on tight.
  9. Keep stored in a dark cool place. Best to turn the jar upside down on a quarterly basis.

Sardines with preserved lemon salad


  • Sardines
  • butterflied Fried garlic
  • finely slice garlic and fry in some olive oil till golden. Strain onto paper towel.
  • Coriander, picked and washed
  • Parsley, picked and washed
  • Shallot, finely sliced into rounds
  • Preserved lemon - take off the pith ( throw the pith away) so you are just left with the lemon skin. Very thinly slice the lemon skin.
  • Scud chilli - this a very small chilli similar to a bullet chilli but a lot more intense. Thinly slice the chilli on an angle.
  • Lemon segments
  • Baby capers
  • Lemon Dressing - 1 Tbsp lemon juice to 3 Tbsp extra virgin olive oil.
  • Season well with sea salt and cracked black pepper.


  1. Heat olive oil a frying pan.
  2. Sear the butterflied sardines in a very hot pan. Season the fish with sea salt.
  3. At the same time you can put together your preserved lemon salad. So in a bowl add your coriander leaves, parsley leaves, fried garlic, baby capers, lemon segments, shallots, chilli and preserved lemon. Dress it with a little lemon dressing, salt and pepper.
  4. Place the cooked sardines on a plate and arrange your salad on top. Sprinkle some more lemon dressing over the salad and fish. Then add your crispy fried garlic pieces.
Autumn is here!


What an exciting week it has been!

The floury baker has and is collaborating with the local harvest collective, www.thelocalharvestcollective.tumblr.com  - a wonderful inner city produce supplier who is all about sourcing great and some unique produce within NSW. Someone who acknowledges all those wonderful growers out there who haven't lost heart to the Coles /Woolworths empires.

The local harvest collective have put together a wonderful idea of utilizing and selling produce that is in season and freshly harvested and easily accessible for you to collect. They have constant updates from their growers as to what is going on. Talia and Ed co ordinate this so well. They are a wonderful team and are very obliging to help and answer any questions you may have in relation to their groceries. You  arrive at your pick up spot, soon to be the rooftop of Parmount pictures in Surry Hills( the first rooftop produce market in Australia I might add!)  You will be welcomed with a wonderful selection of fruit and vegetables already put together for you to pick up. You can buy as a bag for one $35 or two $60 or even a whole family $100.

Below is a recipe I put together which celebrated what I recieved in my grocery bag last week - a warm Autumn salad.

Please enjoy and please drop by the local harvest collective.

Facebook: thelocalharvestcollective

The local harvest collective - 80 Commonwealth St, Surry Hills, 8 am Saturday mornings

A big thank you too: Luisa Brimble my mentor and wonderful photographer!


Warm Autumn vegetable salad

Serves 2  


  • 4 mixed carrots, peeled
  • 2 Field grown roma tomatoes, cut in quarters
  • 5 stems of cavalo nero, leaves torn away from the stem
  • 1 large red potato, skin left on,sliced into rounds
  • 1/2 Baby cos lettuce, cut into quarters Japanese pumpkin
  • 1/2 Brown onion
  • 2 garlic cloves
  • Fresh chicken stock
  • Pumpkin seeds
  • 1 stem Oregano Lemon  

Pumpkin puree

  • 200gm Japanese pumpkin, cut into cubes
  • 1/2 Brown onion, brunoise
  • 1 Garlic clove, crushed
  • 3 cups Fresh chicken stock  

Toasted pumpkin seeds

  • 1 Tbsp pumpkin seeds
  • 1/2 clove garlic, crushed
  • 1 stem oregano  

Lemon dressing

  • 1Tsp lemon, juiced
  • 2Tbsp Extra virgin olive oil
  • Sea salt Cracked black pepper  
  1. Pre heat your oven to 180c.
  2. Place your quartered field tomatos on a tray lined with baking paper. Season with sea salt and cracked black pepper.
  3. Roast the tomatoes for 30 minutes.
  4. On another tray lined with baking paper roast your mixed carrots which are seasoned with olive oil, sea salt and cracked black pepper for 30 minutes or until just tender.
  5. Follow this same process of roasting with your red potatoes which are cut into rounds. Roast till golden on one side, then turn, Roast till tender.
  6. Heat a frying pan and saute your torn cavolo nero leaves in olive oil and a knob of butter. Once wilted season with fresh lemon juice, salt and pepper.
  7. For the pumpkin puree - In a pot heat some olive oil and a knob of butter. Saute your onion and garlic till transparent. Add your pumpkin pieces, Saute for 5 minutes. Then add your chicken stock. Cook till very tender. Then blend to a smooth puree. Check the seasoning.
  8. For your toasted pumpkin seeds. Brown some butter in a shallow frying pan , add your pumpkin seeds, crushed garlic and oregano. Cook till crispy.
  9. For your lemon dressing whisk your extra virgin olive oil into your lemon juice and adjust the seasoning to your taste.
  10. To assemble your warm salad place a spoonful of your pumpkin puree in the centre of the plate. Then arrange your other vegetables in a layered effect around the puree. Drizzle the lemon dressing over the vegetables.
  11. Garnish with your toasted pumpkin seeds.

It is time to welcome Autumn I say!

Let's welcome it with this wonderful produce from the local harvest collective.



Wow, wow and wow!

I had experienced one of the most wonderful weekends last week. My food was finally snapped for my online provision store.It was brought together beautifully by the most wonderful and talented team - Luisa Brimble food photographer and my new mentor, John Mangila the food stylist who delivers so well  - exactly what I envisaged.

So, enjoy a sneek peek into our weekend of food and laughs.

Thank you Luisa and John x

P.S the floury baker online provision store is getting warmer and warmer to opening very soon people!!!

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