Latest news with #LuneandWildLife
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.
