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Plush toppings are great but.....

Their g/f bases really are horrible. This was my second time trying the g/f bases. The texture is quite hard and cardboard like. I've tried g/f pizzas at eat pizza and nostralis and both have pretty good bases. I know that plush like nostralis don't make their own g/f bases, so I just want to point out there are better g/f vegan pizza bases out there plush. Please consider changing them, even if it costs more, I'm willing to pay a little more for a better base. It's such a shame because we are big fans of plush and think that their toppings are the most interesting.

This time we shared a garlic pizza, I love the simplicity of this pizza- cheezly, garlic, and parsley.




A tom yum pizza with tomato , mushrooms, capsicum, fried tofu, coriander and tom yum sauce, it's mild and tasty:


and tropical with pesto, pineapple, red onion ad fried tofu. I love the addition of pesto on a Hawaiian style pizza:


and my fav satay, with mushrooms, zucchini, satay sauce, red onion, and coriander. Satay sauce really does belong on pizza.





















Plush Pizza

85 Burwood Rd
Hawthorn
9819 1188
www
Their g/f bases really are horrible. This was my second time trying the g/f bases. The texture is quite hard and cardboard like. I've tried g/f pizzas at eat pizza and nostralis and both have pretty good bases. I know that plush like nostralis don't make their own g/f bases, so I just want to point out there are better g/f vegan pizza bases out there plush. Please consider changing them, even if it costs more, I'm willing to pay a little more for a better base. It's such a shame because we are big fans of plush and think that their toppings are the most interesting.

This time we shared a garlic pizza, I love the simplicity of this pizza- cheezly, garlic, and parsley.




A tom yum pizza with tomato , mushrooms, capsicum, fried tofu, coriander and tom yum sauce, it's mild and tasty:


and tropical with pesto, pineapple, red onion ad fried tofu. I love the addition of pesto on a Hawaiian style pizza:


and my fav satay, with mushrooms, zucchini, satay sauce, red onion, and coriander. Satay sauce really does belong on pizza.





















Plush Pizza

85 Burwood Rd
Hawthorn
9819 1188
www
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Pressure Test Tempeh Stroganoff

As you might know, Kristy and I are big fans of Masterchef Australia. Although season 2 is way too melodramatic (Contestants can't stop bringing up unrelated personal stories and the three judges constantly try to make them cry) and lack of show stopping dishes, I still enjoy the show as I am passionate about food.

I saw the recipe card of the Pressure Test Beef Stroganoff at Master Chef's official supermarket and decided to make it for dinner. Conveniently, they sell Spring Gully Gluten Free Worcestershire Sauce which was labeled "suitable for vegans". The recipe ask for 500g piece of beef, so I grabbed two packs of 400g Simple Soy original Tempeh from Asian supermarket as my "core ingredient" (we doubled the recipe).

Kristy suggested Tastebook's Vegan Heavy Cream/Creme Fraiche Substitute recipe, which is basically Tofuttii Cream Cheese, soy milk and lemon juice.

vegan crème fraiche

Sweet paprika flour coated Tempeh

Browned

caramelizing sliced mushroom

I did a few sets of Russian Kettlebell Goblet Squat when the Stroganoff were simmering. Yes, I'm a hard living comrade.

no handmade fettuccine

The end product tasted very nice, even though I sort of burnt the tempeh and mushrooms. Matt Preston might say it is disgusting..........(insert Ad break) ....................ly delicious.

Talking about Master Chef Australia, ex-vegan ex-contestant Skye is selling some raw vegan sweet treat at the Northey St organic markets in Brisbane (check out her website). Marion and Adam (my favourite!) were both food bloggers. I still haven't got the time to read all of old entries but they both look very nice.

On My Turntable:
On Fire (Remastered LP) - Galaxie 500
As you might know, Kristy and I are big fans of Masterchef Australia. Although season 2 is way too melodramatic (Contestants can't stop bringing up unrelated personal stories and the three judges constantly try to make them cry) and lack of show stopping dishes, I still enjoy the show as I am passionate about food.

I saw the recipe card of the Pressure Test Beef Stroganoff at Master Chef's official supermarket and decided to make it for dinner. Conveniently, they sell Spring Gully Gluten Free Worcestershire Sauce which was labeled "suitable for vegans". The recipe ask for 500g piece of beef, so I grabbed two packs of 400g Simple Soy original Tempeh from Asian supermarket as my "core ingredient" (we doubled the recipe).

Kristy suggested Tastebook's Vegan Heavy Cream/Creme Fraiche Substitute recipe, which is basically Tofuttii Cream Cheese, soy milk and lemon juice.

vegan crème fraiche

Sweet paprika flour coated Tempeh

Browned

caramelizing sliced mushroom

I did a few sets of Russian Kettlebell Goblet Squat when the Stroganoff were simmering. Yes, I'm a hard living comrade.

no handmade fettuccine

The end product tasted very nice, even though I sort of burnt the tempeh and mushrooms. Matt Preston might say it is disgusting..........(insert Ad break) ....................ly delicious.

Talking about Master Chef Australia, ex-vegan ex-contestant Skye is selling some raw vegan sweet treat at the Northey St organic markets in Brisbane (check out her website). Marion and Adam (my favourite!) were both food bloggers. I still haven't got the time to read all of old entries but they both look very nice.

On My Turntable:
On Fire (Remastered LP) - Galaxie 500
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Grigons & Orr Corner Store

I first read about Grigons & Orr Corner Store on Steph's blog and then later at Vicki's blog and Carla's blog and decided that I had to have their tofu dish since it was both g/f and vegan.

Grigons & Orr is an old corner store and still sells milk bar type items like milk, tea, baked beans, lollies etc. There is limited seating inside, but plenty outside. But it's always seems to be busy, so it's not really a place to go if you want breakfast immediately. The first time I went I was lucky that my friend Marisa was there and leaving so we got to grab her table, thanks Marisa! Other times I've had to wait 10-15 minutes for a table.

Anyway on to the tofu dish, I generally order it with extra gf toast but admit I haven't check the veganess of the gf toast yet.

The tofu is coated in herbs and cornflour (or possibly some other gf flour), and is stacked on top of mushrooms and spinach. The garnish around the edges appears to be balsamic glaze and then there is a soy infused sauce that appears to be watered down a little with stock or water. I love this dish but still feel that it could easily be better with maybe more balsamic glaze, more sauce or even some fresh herbs. If I have it on it's own without the extra toast I'm at the almost full stage, whereas with extra g/f toast I'm actually full

I've gone a couple of times with my family and then once with Kylie and they have really enjoyed their non vegan breakfast options too. I also love the fact that their water has strawberries in it and they sell my favourite lemonade (Charlie's raspberry lemonade). Toby's is pleased by how much protein he gets with this breakfast but is not a fan of their coffee.

Grigons & Orr
Corner of Queensbury St & Chetwynd St
North Melbourne
Open 7 days 7am- 5pm
www
I first read about Grigons & Orr Corner Store on Steph's blog and then later at Vicki's blog and Carla's blog and decided that I had to have their tofu dish since it was both g/f and vegan.

Grigons & Orr is an old corner store and still sells milk bar type items like milk, tea, baked beans, lollies etc. There is limited seating inside, but plenty outside. But it's always seems to be busy, so it's not really a place to go if you want breakfast immediately. The first time I went I was lucky that my friend Marisa was there and leaving so we got to grab her table, thanks Marisa! Other times I've had to wait 10-15 minutes for a table.

Anyway on to the tofu dish, I generally order it with extra gf toast but admit I haven't check the veganess of the gf toast yet.

The tofu is coated in herbs and cornflour (or possibly some other gf flour), and is stacked on top of mushrooms and spinach. The garnish around the edges appears to be balsamic glaze and then there is a soy infused sauce that appears to be watered down a little with stock or water. I love this dish but still feel that it could easily be better with maybe more balsamic glaze, more sauce or even some fresh herbs. If I have it on it's own without the extra toast I'm at the almost full stage, whereas with extra g/f toast I'm actually full

I've gone a couple of times with my family and then once with Kylie and they have really enjoyed their non vegan breakfast options too. I also love the fact that their water has strawberries in it and they sell my favourite lemonade (Charlie's raspberry lemonade). Toby's is pleased by how much protein he gets with this breakfast but is not a fan of their coffee.

Grigons & Orr
Corner of Queensbury St & Chetwynd St
North Melbourne
Open 7 days 7am- 5pm
www
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Castlemaine and Daylesford Part 2

So Kristy and I headed up north from Castlemaine to Harcourt. There are quite a few wineries and even a cidery. I have never been to a cidery so we went to the home of four different vegan ciders: Henry of Harcourt.

I thought we could check out the orchard, how they press the apples and brew but those activities weren't available. But I guess tasting all the ciders there was good enough.

Chooks @ Henry of Harcount

I skipped the Pink Lady cider that I've had a few times at Las Vegan and started with the amazing Perry($5/500ml), a cider made of Perry Pears. It tastes similar to Weston Organic Perry cider but drier (still sweet enough) and more nature. The second one was Duck and Bull Cider($7/500ml), a Pink Lady and Yarlington apple cider. It tastes a bit sweeter than the Pink Lady cider and has a nice aftertaste. The third one was Last Apple ($15/750ml), a non-sparkling apple wine. It was pretty nice but I prefer wine made of grapes or pears (like this 2 quids El Cheapo).The last one was the amazing Yarlington Mill ($20/750ml). It smells and tastes very very very very very nice. I have never paid $20 for a bottle of cider before, regardless the size. Well, I have now.

Henry of Harcourt
219 Reservoir Road,

Harcourt VIC 3453

The guy at Henry of Harcourt informed us Mount Alexander Winery is the place to be, so we took his advise.

The winery is ran by a couple and two cute dogs. We tried their Pinot Noir, Shiraz and Cabernet Shiraz. We both loved the Shiraz and were amused by the awesomeness of the Cabernet Shiraz. I'm not an educated wine drinker and all I can say is that Cabernet Shiraz is an interesting wine. It has lots of layers and transforms in your mouth. Both of the Shiraz and Cabernet Shiraz are vegan. They use egg whites to filter the Chardonnay but I forgot if their Pinot Noir is vegan.

The gang of booze and my new Keepcup

Mount Alexander Winery
410 Harcourt Road,
Sutton Grange, Victoria


We also revisited Chocolate Mill at Mount Franklin. We were there around two years ago and tried all the vegan-friendly chocolate and the soup mug sized hot chocolate. This time, in additional, we watched the demo they do at 11am and 2pm every day.

They explained that, unlike other commercial chocolate manufacturers in Australia, they use only high quality
Callebaut Belgian Couverture chocolate, with no vegetable fat or palm oil. They are pretty vegan and gluten-free friendly and cater for different dietary requirements. All their dark chocolate, apart from Acticoa Dark (63.5%), are vegan.

They sell vegan filled chocolates at the shop for around $8 per 100grams, including dark chocolate dipped apricots, orange slices, candied ginger pieces, cardamon discs, cinnamon sticks, my favourite Dark Cherry Lips and Kristy's favourite Peppermint Leaves. We ate them all before we have chance to take photos but you can see some of them from our last post.

lots of chocolate
Mini Willie Wonka chocolate river
5KG of Belgian Chocolate. (No, you can't get it from Costco)
Mr "Chief Taster" turned the chocolate brushed mold upside down.
They called it the "Chocolate Rain"

Voila!
Piping

5451 Midland Hwy, Mount Franklin VIC 3461

On the Walkman:
Moonshot - Buffy Sainte-Marie

So Kristy and I headed up north from Castlemaine to Harcourt. There are quite a few wineries and even a cidery. I have never been to a cidery so we went to the home of four different vegan ciders: Henry of Harcourt.

I thought we could check out the orchard, how they press the apples and brew but those activities weren't available. But I guess tasting all the ciders there was good enough.

Chooks @ Henry of Harcount

I skipped the Pink Lady cider that I've had a few times at Las Vegan and started with the amazing Perry($5/500ml), a cider made of Perry Pears. It tastes similar to Weston Organic Perry cider but drier (still sweet enough) and more nature. The second one was Duck and Bull Cider($7/500ml), a Pink Lady and Yarlington apple cider. It tastes a bit sweeter than the Pink Lady cider and has a nice aftertaste. The third one was Last Apple ($15/750ml), a non-sparkling apple wine. It was pretty nice but I prefer wine made of grapes or pears (like this 2 quids El Cheapo).The last one was the amazing Yarlington Mill ($20/750ml). It smells and tastes very very very very very nice. I have never paid $20 for a bottle of cider before, regardless the size. Well, I have now.

Henry of Harcourt
219 Reservoir Road,

Harcourt VIC 3453

The guy at Henry of Harcourt informed us Mount Alexander Winery is the place to be, so we took his advise.

The winery is ran by a couple and two cute dogs. We tried their Pinot Noir, Shiraz and Cabernet Shiraz. We both loved the Shiraz and were amused by the awesomeness of the Cabernet Shiraz. I'm not an educated wine drinker and all I can say is that Cabernet Shiraz is an interesting wine. It has lots of layers and transforms in your mouth. Both of the Shiraz and Cabernet Shiraz are vegan. They use egg whites to filter the Chardonnay but I forgot if their Pinot Noir is vegan.

The gang of booze and my new Keepcup

Mount Alexander Winery
410 Harcourt Road,
Sutton Grange, Victoria


We also revisited Chocolate Mill at Mount Franklin. We were there around two years ago and tried all the vegan-friendly chocolate and the soup mug sized hot chocolate. This time, in additional, we watched the demo they do at 11am and 2pm every day.

They explained that, unlike other commercial chocolate manufacturers in Australia, they use only high quality
Callebaut Belgian Couverture chocolate, with no vegetable fat or palm oil. They are pretty vegan and gluten-free friendly and cater for different dietary requirements. All their dark chocolate, apart from Acticoa Dark (63.5%), are vegan.

They sell vegan filled chocolates at the shop for around $8 per 100grams, including dark chocolate dipped apricots, orange slices, candied ginger pieces, cardamon discs, cinnamon sticks, my favourite Dark Cherry Lips and Kristy's favourite Peppermint Leaves. We ate them all before we have chance to take photos but you can see some of them from our last post.

lots of chocolate
Mini Willie Wonka chocolate river
5KG of Belgian Chocolate. (No, you can't get it from Costco)
Mr "Chief Taster" turned the chocolate brushed mold upside down.
They called it the "Chocolate Rain"

Voila!
Piping

5451 Midland Hwy, Mount Franklin VIC 3461

On the Walkman:
Moonshot - Buffy Sainte-Marie

reade more... Résuméabuiyad

Parc Marin Vu dans la Presse

L'étude pour le parc marin du bassin d'Arcachon est lancée
premiers avis plutôt positifs
Une seconde réunion de concertation devrait avoir lieu d'ici à la fin de l'année.

Le préfet maritime, Anne-François de Saint-Salvy, le préfet de Région, Dominique Schmitt, la chargée de mission, Anne Littaye, et le sous-préfet d'Arcachon, Pascal Gauci. PHOTO B. D.
Le premier comité de concertation pour la création d'un parc naturel marin sur le bassin d'Arcachon s'est tenue le 11 juin 2010 au lycée de la mer à Gujan-Mestras.
Il était co-présidé par le préfet maritime, Anne-François de Saint-Salvy et le préfet de Région, Dominique Schmitt, en présence de la chargée de mission, Anne Littaye, nommée en février, et du directeur adjoint de l'agence des aires marines protégées, Pierre Leca, qui gère les parcs naturels marins.
Une centaine d'invitations avaient été lancées aux élus, professionnels, associations et services de l'Etat. A l'issue des discussions, il a été décidé d'accueillir un élu, Michel Sammarcelli, maire de Lège Cap Ferret et président du Siba, au sein du comité de pilotage, et de créer des ateliers thématiques.
Le préfet Schmitt estime que le parc naturel ne pourra pas être créé sans « un consensus ». Le prochain comité de concertation devrait se tenir avant la fin de l'année. La mission de préfiguration du parc marin doit délimiter le périmètre, définir les objectifs, et déterminer la composition et le mode de fonctionnel du conseil de gestion.
La procédure devrait durer deux ans, pour une création du parc naturel marin en 2012.
«La réunion était très ouverte. Nous avons senti les gens prêts à participer. Nous n'avons pas entendu d'opposition franche au projet de parc naturel marin. Nous avons entendu des objections, des inquiétudes, mais personne n'a dit : ce parc ne sert à rien » ont assuré, hier, le préfet maritime Anne-François de Saint-Salvy, et le préfet de région, Dominique Schmitt, à l'issue de la première réunion du comité de concertation du parc naturel marin du bassin d'Arcachon, au lycée de la mer de Gujan-Mestras.
« Pas d'inquiétudes »
Des critiques ont pourtant été exprimées, à l'extérieur (lire ci-dessous), mais dans l'ensemble, il est vrai, les personnes rencontrées ont plutôt évoqué une certaine satisfaction. Une centaine d'invitations avaient été lancées aux élus, professionnels, usagers du bassin, associations de protection de l'environnement et services de l'État.

« C'est une très bonne réunion. Elle s'est tenue dans une grande sérénité, tout le monde a pu poser des questions. La présentation du préfet et de la chargée de mission était d'une très bonne qualité. Des inquiétudes ont été exprimées même si je pense qu'il n'y a pas de raison de s'inquiéter. Le parc marin ne coûtera rien puisqu'il est prévu au budget de l'État », a commenté le député maire socialiste du Teich, François Deluga, qui défend depuis toujours la création d'un parc marin sur le Bassin.
« Avancée essentielle »
Le maire UMP d'Arcachon et président de la Cobas, Yves Foulon, était au départ plus hostile. Hier, il était beaucoup plus favorable : « À ma demande, le préfet a accepté d'intégrer un élu du bassin d'Arcachon au comité de pilotage. Le processus est lancé, des inquiétudes sur la gestion du parc sont levées. Les élus vont être directement associés. C'est une avancée essentielle qui permet de travailler. »
Le conseiller régional d'Europe Écologie, Michel Daverat, était lui-même « très content » de cette réunion : « Le parc marin est un outil de gouvernance nécessaire. Je suis satisfait que les réticences s'estompent. Le souhait du préfet de trouver un consensus est important. »
Jean Mazodier, pour la Ceba, a salué « l'excellent exposé et la clarté de l'État sur la gouvernance que nous partageons ».
Les associations environnementales souhaitent s'inscrire à tous les ateliers.

12 juin 2010 SUD OUEST Bernadette Dubourg
L'étude pour le parc marin du bassin d'Arcachon est lancée
premiers avis plutôt positifs
Une seconde réunion de concertation devrait avoir lieu d'ici à la fin de l'année.

Le préfet maritime, Anne-François de Saint-Salvy, le préfet de Région, Dominique Schmitt, la chargée de mission, Anne Littaye, et le sous-préfet d'Arcachon, Pascal Gauci. PHOTO B. D.
Le premier comité de concertation pour la création d'un parc naturel marin sur le bassin d'Arcachon s'est tenue le 11 juin 2010 au lycée de la mer à Gujan-Mestras.
Il était co-présidé par le préfet maritime, Anne-François de Saint-Salvy et le préfet de Région, Dominique Schmitt, en présence de la chargée de mission, Anne Littaye, nommée en février, et du directeur adjoint de l'agence des aires marines protégées, Pierre Leca, qui gère les parcs naturels marins.
Une centaine d'invitations avaient été lancées aux élus, professionnels, associations et services de l'Etat. A l'issue des discussions, il a été décidé d'accueillir un élu, Michel Sammarcelli, maire de Lège Cap Ferret et président du Siba, au sein du comité de pilotage, et de créer des ateliers thématiques.
Le préfet Schmitt estime que le parc naturel ne pourra pas être créé sans « un consensus ». Le prochain comité de concertation devrait se tenir avant la fin de l'année. La mission de préfiguration du parc marin doit délimiter le périmètre, définir les objectifs, et déterminer la composition et le mode de fonctionnel du conseil de gestion.
La procédure devrait durer deux ans, pour une création du parc naturel marin en 2012.
«La réunion était très ouverte. Nous avons senti les gens prêts à participer. Nous n'avons pas entendu d'opposition franche au projet de parc naturel marin. Nous avons entendu des objections, des inquiétudes, mais personne n'a dit : ce parc ne sert à rien » ont assuré, hier, le préfet maritime Anne-François de Saint-Salvy, et le préfet de région, Dominique Schmitt, à l'issue de la première réunion du comité de concertation du parc naturel marin du bassin d'Arcachon, au lycée de la mer de Gujan-Mestras.
« Pas d'inquiétudes »
Des critiques ont pourtant été exprimées, à l'extérieur (lire ci-dessous), mais dans l'ensemble, il est vrai, les personnes rencontrées ont plutôt évoqué une certaine satisfaction. Une centaine d'invitations avaient été lancées aux élus, professionnels, usagers du bassin, associations de protection de l'environnement et services de l'État.

« C'est une très bonne réunion. Elle s'est tenue dans une grande sérénité, tout le monde a pu poser des questions. La présentation du préfet et de la chargée de mission était d'une très bonne qualité. Des inquiétudes ont été exprimées même si je pense qu'il n'y a pas de raison de s'inquiéter. Le parc marin ne coûtera rien puisqu'il est prévu au budget de l'État », a commenté le député maire socialiste du Teich, François Deluga, qui défend depuis toujours la création d'un parc marin sur le Bassin.
« Avancée essentielle »
Le maire UMP d'Arcachon et président de la Cobas, Yves Foulon, était au départ plus hostile. Hier, il était beaucoup plus favorable : « À ma demande, le préfet a accepté d'intégrer un élu du bassin d'Arcachon au comité de pilotage. Le processus est lancé, des inquiétudes sur la gestion du parc sont levées. Les élus vont être directement associés. C'est une avancée essentielle qui permet de travailler. »
Le conseiller régional d'Europe Écologie, Michel Daverat, était lui-même « très content » de cette réunion : « Le parc marin est un outil de gouvernance nécessaire. Je suis satisfait que les réticences s'estompent. Le souhait du préfet de trouver un consensus est important. »
Jean Mazodier, pour la Ceba, a salué « l'excellent exposé et la clarté de l'État sur la gouvernance que nous partageons ».
Les associations environnementales souhaitent s'inscrire à tous les ateliers.

12 juin 2010 SUD OUEST Bernadette Dubourg
reade more... Résuméabuiyad

Gluten Free Bread Reviews

I waited before trying g/f bread, which I stongly advise for newly diagnosed coeliacs. I think it's kind of like soy cheese, if you give up dairy and wait, the soy version seems pretty believable. Also, all of my reviews are for g/f toast, you can't generally eat g/f bread untoasted, it's just not edible. Also please note that while all but one of my reviews are for vegan breads that often the same company has other varieties that are not vegan.

REGULAR BREADS:

Dovedale rice chia bread: This bread is ok and I have found it to be quite easy to get, they even have it at IGA on sydney road. But like many other types of gluten free bread, it's tiny in size. I also find that it never goes properly brown in the centre. But the most annoying thing about this bread is once you put in the fridge (you put most g/f breads in the fridge when opened) it's difficult to pull the slices apart, they kind of stick together and then when you try to pull them apart, I always end up breaking them. It kind of reminds me of white bread and while the crust gets harder, the middle still stays quite spongy.
Country life bread: this is the most accessible g/f bread, you can find it in all coles and safeway stores. It contains both egg and dairy, but I accidentally ate it at when I ordered g/f toast at Pearl Oyster cafe, it was better than I expected but obviously I wont be buying it.

Schar bread: is apparently Europeans most popular g/f bread. I've tried both the pan carre and the rustico and can't tell much of a difference between the two. Both come in a convenient two pack, but it's tiny and I feel like I need to eat 5 pieces to get full. It reminds me a lot of a wholemeal bread, just a slightly bad version. This is my probably my third favourite bread which I buy it a lot because I can get it quite easily from health food stores and melbas fine foods in Brunswick. It does goes brown too and doesn't seem to take as long to toast as other types of g/f bread but it quite vulnerable to breaking. However, it makes great toasties as I discovered at the 'this is why you are fat' potluck.

Naturally gluten free crunch: This takes a long long time to toast but I love the fact that it contains quinoa flour, many of the g/f breads contain white rice flour so aren't the most nutrious. I also love all of the seeds (linseed, poppy, sunflower, pumpkin, sesame) and it does remind me of multigrain bread. It is however not sliced which annoys me a little because I'm bad at cutting even slices. I don't love it nearly as much as the Mediterranean version. It also has the added bonus of being regular bread size and it goes brown (eventually). This is probably my favourite regular bread at the moment but is really hard to find in shops near me. I've only seen it at g/f stores.

Zehnder rice loaf, seems to be the it- g/f bread at the moment. It's normal bread size but it does come frozen, and unsliced which just seem like too more work to me. It is actually not a bad bread, it's got a fairly neutral flavour, is a decent size and is perhaps my 2nd flavour bread. It's also a little difficult to get but I have found it at wholefoods on lygon st (brunswick).

Black ruby soy and linseed bread: Black ruby is a g/f cafe in Carlton that sells it's own range of bread. Their breads actually look like regular breads, they are large and various shapes and don't resemble cardboard. I've only tried the soy and linseed bread, while it's another unsliced bread, it was delicious and went brown when toasted. The only downside was when placed under baked beans, it went quite soggy. Cindy has had the pumpkin bread and said it was pretty good for g/f bread. I"ve got a blog post coming up about the place so more about that soon.

Lifestyle Bakery wholmeal loaf. This has been the only g/f bread that I haven't been able to eat. Maybe it's the wholmeal soba flour, but it just tastes disgusting to me, after taking a bite into one piece, I threw out the rest. I found it at piedemontes and would be interested to know if the other flavours were any good.


SPECIALITY BREADS:

Vitality herb and garlic bread: I found this at an IGA in the western suburbs. It is sliced, goes brown, has a lovely flavour and was great with margarine and nooch.


Health Right Garlic Bread: I was so exited to see gluten free garlic bread. It wasn't quite as good as I remember garlic bread due to it's slightly weird and hard texture and I think the flavours of the herbs kind of overpowers the flavour of the garlic but it's still super delicious and vegan and gluten free! I'm so popping this in the freezer for more lazy winter nights.

Schar baguette. We used this to make garlic bread recently and while it took a lot longer than regular garlic bread to cook, it was a pretty good comparison.

Most pictures were taken from
absolutely gluten free
I waited before trying g/f bread, which I stongly advise for newly diagnosed coeliacs. I think it's kind of like soy cheese, if you give up dairy and wait, the soy version seems pretty believable. Also, all of my reviews are for g/f toast, you can't generally eat g/f bread untoasted, it's just not edible. Also please note that while all but one of my reviews are for vegan breads that often the same company has other varieties that are not vegan.

REGULAR BREADS:

Dovedale rice chia bread: This bread is ok and I have found it to be quite easy to get, they even have it at IGA on sydney road. But like many other types of gluten free bread, it's tiny in size. I also find that it never goes properly brown in the centre. But the most annoying thing about this bread is once you put in the fridge (you put most g/f breads in the fridge when opened) it's difficult to pull the slices apart, they kind of stick together and then when you try to pull them apart, I always end up breaking them. It kind of reminds me of white bread and while the crust gets harder, the middle still stays quite spongy.
Country life bread: this is the most accessible g/f bread, you can find it in all coles and safeway stores. It contains both egg and dairy, but I accidentally ate it at when I ordered g/f toast at Pearl Oyster cafe, it was better than I expected but obviously I wont be buying it.

Schar bread: is apparently Europeans most popular g/f bread. I've tried both the pan carre and the rustico and can't tell much of a difference between the two. Both come in a convenient two pack, but it's tiny and I feel like I need to eat 5 pieces to get full. It reminds me a lot of a wholemeal bread, just a slightly bad version. This is my probably my third favourite bread which I buy it a lot because I can get it quite easily from health food stores and melbas fine foods in Brunswick. It does goes brown too and doesn't seem to take as long to toast as other types of g/f bread but it quite vulnerable to breaking. However, it makes great toasties as I discovered at the 'this is why you are fat' potluck.

Naturally gluten free crunch: This takes a long long time to toast but I love the fact that it contains quinoa flour, many of the g/f breads contain white rice flour so aren't the most nutrious. I also love all of the seeds (linseed, poppy, sunflower, pumpkin, sesame) and it does remind me of multigrain bread. It is however not sliced which annoys me a little because I'm bad at cutting even slices. I don't love it nearly as much as the Mediterranean version. It also has the added bonus of being regular bread size and it goes brown (eventually). This is probably my favourite regular bread at the moment but is really hard to find in shops near me. I've only seen it at g/f stores.

Zehnder rice loaf, seems to be the it- g/f bread at the moment. It's normal bread size but it does come frozen, and unsliced which just seem like too more work to me. It is actually not a bad bread, it's got a fairly neutral flavour, is a decent size and is perhaps my 2nd flavour bread. It's also a little difficult to get but I have found it at wholefoods on lygon st (brunswick).

Black ruby soy and linseed bread: Black ruby is a g/f cafe in Carlton that sells it's own range of bread. Their breads actually look like regular breads, they are large and various shapes and don't resemble cardboard. I've only tried the soy and linseed bread, while it's another unsliced bread, it was delicious and went brown when toasted. The only downside was when placed under baked beans, it went quite soggy. Cindy has had the pumpkin bread and said it was pretty good for g/f bread. I"ve got a blog post coming up about the place so more about that soon.

Lifestyle Bakery wholmeal loaf. This has been the only g/f bread that I haven't been able to eat. Maybe it's the wholmeal soba flour, but it just tastes disgusting to me, after taking a bite into one piece, I threw out the rest. I found it at piedemontes and would be interested to know if the other flavours were any good.


SPECIALITY BREADS:

Vitality herb and garlic bread: I found this at an IGA in the western suburbs. It is sliced, goes brown, has a lovely flavour and was great with margarine and nooch.


Health Right Garlic Bread: I was so exited to see gluten free garlic bread. It wasn't quite as good as I remember garlic bread due to it's slightly weird and hard texture and I think the flavours of the herbs kind of overpowers the flavour of the garlic but it's still super delicious and vegan and gluten free! I'm so popping this in the freezer for more lazy winter nights.

Schar baguette. We used this to make garlic bread recently and while it took a lot longer than regular garlic bread to cook, it was a pretty good comparison.

Most pictures were taken from
absolutely gluten free
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We have moved...

We started blogging here over 6 months ago (and moved all of the old food posts over), but I noticed that lots of people are still linking to the old blog instead of this one. So can you please update your links, pretty please with a cherry on top.
We started blogging here over 6 months ago (and moved all of the old food posts over), but I noticed that lots of people are still linking to the old blog instead of this one. So can you please update your links, pretty please with a cherry on top.
reade more... Résuméabuiyad