FEATURED THIS WEEK
Celebrating
100 Years of Vegemite
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Food & Travel
Stories
If you reside in Melbourne, there's a high probability that you've encountered the distinctive aroma of Vegemite
Last week, we had the privilege of being invited to the Vegemite factory to commemorate one hundred years
Vegemite is a staple in many Australian households, and while it may take some time for non-natives to acquire a taste for it, it remains an important part of Australian culinary heritage. Although traditionally spread on buttered toast or crackers, or between sliced bread, some use it in soups and stews, to add a rich, savoury flavour.
Over the years we’ve seen it pop up on restaurant menus, like the famous Vegemite Curry at Sunda, we’ve seen it in lamingtons, added to ice cream and I’ve even on the occasional cocktail menu.
We absolutely love Vegemite at Studio Kitchen and if you scroll down you'll find the recipe for one of our favourite weekend breakfast treats: Avocado, Vegemite and Lime on toasted Turkish Bread.
The pleasure of eating toasted Turkish bread with butter, Vegemite, avocado and lime juice is a multi-dimensional one. It's a sensory journey that takes you from the initial crunch of the bread to the smoothness of the melty butter, the savoury depth of Vegemite, the soft and luscious flesh of the avocado, finished with a refreshing citrus twist of lime juice.
My mouth is watering even as I write this! This combination is in perfect harmony making each bite an unforgettable and guilt free experience. We also love the addition of tamari seeds sprinkled over the top for extra texture and you’ll find our recipe for those on Studio Kitchen November 30th
Avocado, Vegemite & Lime Toast
One of our favourite weekend pleasures, and with lots of amazing avocados around right now, we hope you'll give it a go.
Makes: 4
Prep Time: 15 minutes
Ingredients
Turkish Bread – 1 large loaf
80g Butter, unsalted, room temperature
to taste, Vegemite
1 Avocado, perfectly ripe
½ Lime, zest fine grated & juice
to taste, Black pepper, fresh ground
80g Tamari seeds (optional)
Instructions
1.Cut the Turkish loaf in half lengthways. Cut both pieces through the middle to leave you with four flat 15cm length pieces of bread.
2.Toast both sides of the Turkish bread under a hot grill. Spread the butter onto each slice of bread and then apply the Vegemite to taste (we like ours thick).
3.Cut the avocado in half, discard the stone and cut each half into a quarter. Peel the skin off the avocado and slice each quarter to arrange onto each slice of toast.
4. Grate the lime zest onto each slice and squeeze lime juice over the top.
5. if using Tamari seeds then sprinkle over the top. Our recipe will be available on StudioKitchen.com.au when we launch on November 30th but if you can't wait, just grab a selection of your favourite seeds and dry roast them in a pan until golden, remove from the heat and add a generous slug of tamari and stir, leave to cool and sprinkle. Enjoy x
Imagine the Melbourne Cup without a chicken sandwich, room service without a club, or the south of France without Pan Bagnat?
As a sandwich enthusiast I think I'm safe to say that these culinary delights are essential to their respective experiences.
Our love for sandwiches in the modern world is a result of their convenience, adaptability, and cultural significance. The sandwich's ability to meet the needs of our busy lives, satisfy our diverse tastes, and connect us with shared culinary experiences makes it a beloved staple around the globe.
On November 3rd ,International Sandwich Day Pan Bagnat
The first bite offers a burst of Mediterranean flavours, with fresh vegetables, briny olives and anchovies, and savoury tuna blending harmoniously.
This sandwich, often called the cousin of the Niçoise salad, is a lip-smacking mix of ripe tomatoes, sweet onions, cucumbers, capsicums, hard-boiled eggs, and the afore mentioned black olives, anchovies, and quality tuna; artfully layered and all in the delicious juices of the ingredients.
We added green beans to ours along with basil and lovage from our balcony garden. The most challenging moment of this assignment was waiting one whole hour while the sandwich was weighted down. This is an essential step to make sure the bread is soaked through and that it's easy to cut without all the filling falling out. One bite and I'm instantly transported to a pebbly beach, on a hot summers day, in the South of France.
We can't wait to share our Pan Bagnat recipe with you and let you in on some clever tips to elevate your sandwich game.
Watch our socials on Friday and bon appétit 🇫🇷
Thick Pork Katsu Sando
You should know by now how much I love sandwiches and when I hear of any new sandwich craze that’s sweeping the world, I WANT IN!
This sanga is Japanese in origin (and name) with Katsu meaning cutlet and Sando meaning sandwich and while you can eat it any time of day it covers all bases for breakfast. The crispy Panko crusted juicy pork is heaven and fresh cabbage cuts through the fat, my nod to a western bacon sandwich has my HP sauce blended with Japanese kewpie but the real star it could be said is that pillowy, thick crustless white bread. You'll find my recipe at StudioKitchen.com.au when we launch Nov 30th
Darren x
Kitchen Update
After 12 years of early morning starts at B&P, we’ve finally managed to reset our internal body clocks and find a new rhythm in our lives. Our daily routine now typically begins with tending to our sourdough starters, burping one of our many ferments, crafting the leaven and preparing ingredients for baking loaves later in the day. Honestly it's a dream come true!
Baking bread in our Studio Kitchen (domestic kitchen) is a new experience for us, and we're still in the process of perfecting each element. Darren is documenting both our successes and failures, and when he is ready, he’ll share all of his intel with you.
Like any great recipe in one’s repertoire there’s always that period of development, a little tweak here, a little tweak there. The more you craft something, the more it becomes a part of you, almost ingrained in your DNA
Ultimately, it's these efforts that bring joy to not only us but also to those who get to enjoy our creations or cook from our recipes.
In addition to our baking adventures, we've been busy stocking up the pantry with trips to the Mediterranean Wholesaler and Bee Sustainable and cooking for friends. Darren created an exquisite roast Jalapeno butter which we slathered on homemade sourdough. He also produced a fiery pork and beef chili accompanied by velvety cheesy polenta and a refreshing pico de gallo. burnt Basque cheesecake
And as a total bonus, the leftover Jalapeno butter found its way into a deliciously spontaneous breakfast, of toast with avocado and Pico de gallo
Thank you so much for being a part of OUR food community
Darren, Cath & team Studio Kitchen
