#vegemite scrolls from the bakery are good

[faunandfloraas]

*dipping shapes into vegemite* makes it a bit more fancy, yeah? 💀

[addisonacres]

Tagged by @sparcina

Three Ships: John Sheppard/Rodney McKay, Tony Stark/Peter Parker/Bucky Barnes, Venom/Eddie Brock

Last Song:  Pumped Up Kicks, Medieval Style. It is fucking awesome and you should listen to it.

Last Movie: Um *scratches head* When the fuck did I last watch a movie? The last thing I watched was F1 quali last night, the last movie was maybe a few months ago when I rewatched Venom?

Currently Reading: Stargate Atlantis fanfics, but I’m listening to the audio book of Harry Potter and the Chamber of Secrets, narrated by Stephen Fry. He is amazeballs. 

Currently Consuming: Fake coffee (I switched to decaf a while back *sobs*) and vegemite toast.

Food I’m Craving: The cinnamon scrolls from the Ladysmith Bakery on Vancouver Island. I only get to visit my dad there once every handful or so of years and I crave those damn things every day that I’m not there. They are SO good. 

People I Want to Know Better: @ocotopushugs  @girlnic @tarry1990 @ebonyw00

[blog-sdb-blog]

The iconic Australian ‘barbie’

Snags (and Vegemite) are as close to classically Australian food as it gets. “Shrimp on the barbie” is another parochial, ockerish phrase thrown around when foreigners meet Aussies. The Australian barbeque isn’t just food; it’s an experience that’s ingrained into the fabric of the land down under, mate!

We have big backyards, an enviable summer and an outdoor spirit that exudes a lifestyle-first philosophy. No wonder the ‘barbie’ is so popular. You only have to visit the supermarket before Australia Day, or outside any Bunnings store, to see how popular snags are.

There’s no denying it. Aussies do barbeques right. But when did the Aussie BBQ become a thing?

A climate that lends itself to eating outdoors

Australia’s Indigenous people have historically cooked their food outside. While, of course, we’re not the only country to master the art of the barbeque, there’s something comforting about the simplicity of the Aussie barbie. In fact, it was a focus of a national 1984 advert with Paul Hogan that cemented that famous line: “throw another shrimp on the barbie.”

While there are certainly prawns, gourmet sausages, steaks and skewers, nothing quite compares to the humble Aussie snag in bread and butter, doused in tomato sauce – where even adding onion is an extravagance.

The history of the Australian BBQ

It’s said that the Aussie barbeque dates back 40,000 years. This style of eating is important to our culture for three reasons: cultural immigration, our geography, and our instincts. Australia’s climate strongly influences our love for open-air cooking.

The Aussie BBQ has been described as ‘an affair where you smack your lips over grub that you’d turn your nose up at in the home.’

It’s rumoured that the first use of the term in Australia happened at the Waverley Bowls Club’s Leg o’ Mutton Barbeque in 1903. The barbeque was associated with political campaigns and public feasts. In 1920, Sydney newspapers promoted a public barbeque and butchers got involved. It took decades for the backyard barbeques to start, and then, the group consumption of a whole beast evolved into chops and sausages for individual servings. By 1950, Australians were cooking up barbies for themselves – but the part of bringing people together lived on.

It wasn’t until the mid 1960s that the gas barbeque arrived. And the sausage sizzle revolution began… in the home, at parks, schools, community events, and outside certain hardware stores.

It’s about more than just food. What exactly is the Australian barbeque?

The Australian barbie is particularly special, in that guests bring a plate of something to add to the shared spread of food. This makes the barbie hard to define, as it mirrors the mixed, multicultural diners that call Australia home. People graze, linger, socialise, share and bask in the sun and fresh air, with the barbeque as the centrepiece.

There are no hard rules when it comes to an Aussie barbeque and that’s just how we like it. With food, anything is welcome. The ‘bring what you want to grill up’ rule prevails and keep things interesting. Any host who has leftovers the day after a barbeque party knows this.

There’s something about our connection to nature that protects this beautiful pastime. While the add-on dishes might keep evolving, the snags, prawns, beers, mates and music will live on. Standing in front of a fired-up barbie with friends, flipping a charred piece of meat with tongs, while the other hand nurses a cold drink… it’s primal, timeless and a ritual that’s connected so deeply with the Australian ‘living off the land’ way of life. Yes, even in 2020 and beyond.

Aussie barbie. The best mate for summertime.

Today, the history of the Aussie barbie is as applicable as ever. While modern diets, like veganism, have grown in popularity, the iconic snag with bread and butter is still the star of the barbeque show. As we look towards spring and onto summer, you’re probably starting to think about warmer days.

So, what else do you cook at a barbeque? What sides should you serve or bring to an Aussie barbeque?

Sausage rolls

Pies and pasties

Pizzas

Gluten free bread

Savoury scrolls

Cakes

All of the above are good foods to include in your BBQ spread (whether it’s pre-sizzle or to accompany the main cook-up). You can buy some of the foods from our online shop.

Throw the best Aussie BBQ party, with the help of our Wholesale bakery in Melbourne

Got your sausages sorted? Good on ya. We’re a wholesale food supplier in Melbourne, supplying to cafes, schools, hospitals, and the broader, food-loving public. From meat pies and sausage rolls, to pizzas, quiches and finger food, you can buy awesome bakery food in bulk with us.

You can use our general public sales online shop or speak with our team for wholesale orders. Talk to us about any dietary limitations, particularly for vegetarians or people with gluten intolerance.

Your people will LOVE our grub!

[perthfoodreview]

GIFTED // Morning breakfast treats and baked goodies from Grain Bakery, Lathlain @grainbakerywa paired with @teassential lattes, @twiningsau English Breakfast tea with @paulsprofessional Farmhouse Gold milk - hot water using @jetboil - extra’s the way to roll. 🙃 Got to try the following: - Plain Croissant - Ham & Cheese croissant - Jalapeño croissant - Almond croissant - Sweet Danishes: blueberry and raspberry - Savoury Danishes: asparagus and prosciutto, pesto, tomato and cheese, mushrooms, prosciutto - Vegemite Scroll - Doughnuts: caramel, jam, Biscoff, vanilla custard - Sourdough loaf What an absolute treat - was not expecting to be collecting such a huge box of baked goodies. The layers of flaky pastry of the croissants and danishes were yummy. So good after popping them into the air fryer as I didn’t have some of them straightaway. My favourites were the jalapeño croissant, ham and cheese croissant, plain croissant and Biscoff doughnut. Thank you so much to Eloise @wordofmouthagency and Trudy @grainbakerywa for organising and your hospitality. 🙏❤️ #Invited #Gifted #BrandedContent #GrainBakery #Lathlain #Perth #Bakery #PerthBakery #Croissants #PerthFoodReview #PFR_Bakery #PFR_GrainBakery (at Grain Bakery WA) https://www.instagram.com/p/ChLuCFfPfDv/?igshid=NGJjMDIxMWI=

[nesspresso-tales]

Yesterday, I went on a city walk kinda tour organized by the school, and found myself the only attendee! My host and I thus took a casual, strangely intimate walk around the city. She was just someone from their office offering her time, humble views and modest opinions, not an actual tour guide. Full-bodied and happy-faced, she’s the kind of roundish, wholesome woman who can smile at you and say hi and somehow make you feel wholly welcome and at ease, but also excited and raring to try anything and everything. At some point while we were walking around the shopping centre, she asked me if I’ve tried vegemite yet.

“Yup! I’ve had it a couple of times back in Singapore. It isn’t something new to me.”

“Ooh! Awesome. Well that bakery over there does a cheesymite scroll.”

“Cheesymite? Is it good?”

A look of bliss came over her face as her eyes widened ever so slightly in anticipation. I imagined memories of the savoury indulgence flooding her mind and pulling up at the corners of her lips, which her tongue was beginning to lick. She began ambling over to the bakery. “Let’s try one now.”

And thus I found myself being treated to my first cheesymite scroll. Breads in hand, we continued making our way through the city and sampling shamelessly. Sure it was a tad strange to have a one-on-one personal tour, but what an experience to have had. I love how everything about it was so wholesome and genuine, from the tour to the treat. I think it made my scroll just that much yummier😊