The ultimate baking companion
Bourke Street Bakery by Paul Allam and David McGuinness
Tricia Brown
Bourke Street Bakery by Paul Allam and David McGuinness [©Murdoch Books]
Situated in the hip foodie enclave of Sydney's Surry Hills is the original Bourke Street Bakery, a cosy nook selling artisanal baked goods of the highest order.
Sydneysiders have too long been keeping the rustic charm and artisan allure of Bourke Street Bakery to themselves. Paul Allam and David McGuinness are both chefs, bakers and co-owners of the popular Bourke Street Bakery that first opened its doors in 2004. The bakery quickly gained legendary status for its rustic bread, gourmet pies and heavenly sweets.
Today, the bakery's long queue of customers waiting for their daily fix is still testament to the popularity of their utterly delicious wares. From tried and true pies and sausage rolls, delectable cakes and a memorable selection of sweet tarts and desserts, the Bourke Street Bakery book celebrates the very best from the team that have continued to take Sydney by storm.
Passionate owner-bakers Paul Allam and David McGuinness share their secrets and baking techniques for more than 90 of their exceptional creations, all of which can be made in a standard home kitchen. This book's beautiful and inviting photography captures the mouthwatering details of the buttery, crumbly fare as well as the infectious vibe of the bakery itself.
Bourke Street Bakery is the ultimate baking companion with clear and concise instructions, aimed at the novice home baker while remaining an inspirational and technical reference for professionals of the crust and crumb world. With a fresh, contemporary design, this baking bible will attract a new generation of readers and rekindle the passion in experienced bakers.
"Baking is part science, part stoneground milling and part river-running romance. But it's not the romance that will keep your baking consistently good, it's the science," says Paul Allam. So begins Bourke Street Bakery, a complete baking reference for anyone interested in baking bread or creating the perfect pastry.
Full of encouragement and tips for both the beginner and the frustrated perfectionist baker ("try not to worry too much about the look of the product"), the book reminds us that the basic rule in any trade is knowing your tools and equipment, whether they be your bare hands and ingredients, and how to use them. That, plus the obvious: Use only the best quality ingredients you can find.
"For any baker, and in particular a home baker, creating something from scratch is a beautiful thing. Being able to share your creation is a double pleasure." A reminder also perhaps that with Christmas coming up what better gift is there than something baked with love by your own hand.
For a novice like myself, the bread section of this book is truly enlightening. Covering basics and techniques and with the inclusion of photos to explain these steps, I'm ready to leap in and attempt the sourdough, baguettes and brioche without any fear.
I love the section on olive oil breads which includes toppings and recipes such as Grape Schiacciata which I ate last year in Italy and was hooked. It's an Italian classic and is only made in season as it relies on good grapes for the topping.
It is, however, the pastry section that truly brings out my inner greedy child. The pastries, pies and tarts (along with the photos) are sensational - How about Lamb, Harissa and Almond Sausage Rolls or perhaps Fig, Prosciutto and Gorgonzola Pissaladiere or something sweet perhaps like Vanilla and Lime Pannacotta Tart?
At the back there is a small section on more sweet things such as biscuits, cakes and desserts, even a Trifle recipe (for those Australians who grew up in the 60s and 70s) as well as a Bourke Street Bakery Christmas Cake.
This all encompassing baking bible will ensure your efforts in the kitchen are met with success, along with ecstatic sighs from family and friends.
Bourke Street Bakery by Paul Allam and David McGuinness is published by Murdoch Books (2009; RRP A$69.95). Subscribers of VisitVineyards.com and Winepros Archive can purchase this book at 12.5% discount from our book partners Seekbooks (postage extra).
Regions
- Sydney (NSW)
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