Latest news with #CornishPastyAssociation
The Age
02-05-2025
- Lifestyle
- The Age
This North Melbourne bakery is home to true-to-tradition Cornish pasties
Previous SlideNext Slide Bakery$ From star-shaped pastries dusted in cinnamon sugar to true-to-tradition Cornish pasties, and loaves made with a rye sourdough starter, Bobby's is a strong debut for a baker with Lune and Wild Life cred. The secret to Bobby's sellout pasties is animal fat – specifically beef suet (the fat from around the cow's kidneys and loins), minced by a local butcher. The thick, burnished-bottomed pastry is certainly sturdy, but a pleasant flake factor remains, even on the crimp. And the flavour? Deeply savoury and satisfyingly salty. The filling starts with high-quality beef skirt, cubed and generously seasoned with salt and black pepper. Vegetable-wise, baker Sam Iversen uses only potato, swede and onion – a Cornish Pasty Association requirement. Veg and beef hit the pastry raw, with a knob of butter.
Sydney Morning Herald
30-04-2025
- Lifestyle
- Sydney Morning Herald
Bobby's Bakery
Previous SlideNext Slide Bakery$ From star-shaped pastries dusted in cinnamon sugar to true-to-tradition Cornish pasties, and loaves made with a rye sourdough starter, Bobby's is a strong debut for a baker with Lune and Wild Life cred. The secret to Bobby's sellout pasties is animal fat – specifically beef suet (the fat from around the cow's kidneys and loins), minced by a local butcher. The thick, burnished-bottomed pastry is certainly sturdy, but a pleasant flake factor remains, even on the crimp. And the flavour? Deeply savoury and satisfyingly salty. The filling starts with high-quality beef skirt, cubed and generously seasoned with salt and black pepper. Vegetable-wise, baker Sam Iversen uses only potato, swede and onion – a Cornish Pasty Association requirement. Veg and beef hit the pastry raw, with a knob of butter.
The Age
30-04-2025
- Lifestyle
- The Age
Bobby's Bakery
Previous SlideNext Slide Bakery$ From star-shaped pastries dusted in cinnamon sugar to true-to-tradition Cornish pasties, and loaves made with a rye sourdough starter, Bobby's is a strong debut for a baker with Lune and Wild Life cred. The secret to Bobby's sellout pasties is animal fat – specifically beef suet (the fat from around the cow's kidneys and loins), minced by a local butcher. The thick, burnished-bottomed pastry is certainly sturdy, but a pleasant flake factor remains, even on the crimp. And the flavour? Deeply savoury and satisfyingly salty. The filling starts with high-quality beef skirt, cubed and generously seasoned with salt and black pepper. Vegetable-wise, baker Sam Iversen uses only potato, swede and onion – a Cornish Pasty Association requirement. Veg and beef hit the pastry raw, with a knob of butter.
The Age
24-04-2025
- General
- The Age
‘The best I've had outside Cornwall': The Melbourne bakery reviving proper Cornish pasties
If you've ever had a Cornish pasty in Melbourne, chances are it wasn't a proper one. But the real-deal became easier to find last November when Bobby's Bakery opened in North Melbourne. Run by the British-born Sam Iversen, whose mum is from Cornwall, it's one of the few bakeries in Victoria obeying the letter of the law in its pasty production. That law is laid down by the Cornish Pasty Association, which was formed in 2002 'to champion and protect the authenticity and distinctiveness of the genuine Cornish pasty'. Iversen, a proud purist, taught himself to bake them using the Association's recipe. 'I wanted them to be as close as possible to what I was having in Cornwall,' he says. The pasty originated about 700 years ago in England before evolving into the crimp-edged Cornish pasty popular in the country's south-west that was later taken around the world by emigrating miners. Today in the UK, a geographical indication (or GI) stops imposter pasties not made in accordance with strict stipulations – such as lard in the pastry and cubed beef skirt in the filling – being passed off as the real deal outside of Cornwall.
Sydney Morning Herald
24-04-2025
- General
- Sydney Morning Herald
‘The best I've had outside Cornwall': The Melbourne bakery reviving proper Cornish pasties
If you've ever had a Cornish pasty in Melbourne, chances are it wasn't a proper one. But the real-deal became easier to find last November when Bobby's Bakery opened in North Melbourne. Run by the British-born Sam Iversen, whose mum is from Cornwall, it's one of the few bakeries in Victoria obeying the letter of the law in its pasty production. That law is laid down by the Cornish Pasty Association, which was formed in 2002 'to champion and protect the authenticity and distinctiveness of the genuine Cornish pasty'. Iversen, a proud purist, taught himself to bake them using the Association's recipe. 'I wanted them to be as close as possible to what I was having in Cornwall,' he says. The pasty originated about 700 years ago in England before evolving into the crimp-edged Cornish pasty popular in the country's south-west that was later taken around the world by emigrating miners. Today in the UK, a geographical indication (or GI) stops imposter pasties not made in accordance with strict stipulations – such as lard in the pastry and cubed beef skirt in the filling – being passed off as the real deal outside of Cornwall.
