Author: Bree Denman
MENU // Crepe Night
COMPLEMENTARY COCKTAIL
Monk’s Secret to Happiness // gin, dom Benedictine, raspberry, passionfruit, bitters, lemon juice & aguafaba.
SAVOURY CREPES
Cheesy // Manchego cauliflower, ham off the bone, sautéed leeks and extra Manchego Sauce (100% sheep milk cheese)
Fresh // Salad of raw zucchini, baby peas, fresh herbs, lemon juice and spreadable goat’s cream cheese.
Earthy // Roast Swiss brown mushrooms, enoki and kale with a garlic cashew creme and crumbled fetta (made with goat & sheep milk).
SWEET CREPES
Banoffee with a twist // Cajeta (Mexican goat milk caramel) with vanilla cashew creme and banana.
Cheesecake // Lemony Philadelphia cream cheese (lactose free version now available) with Maple Blueberries.
Not Nutella // PANA chocolate hazelnut spread
No Golden Syrup for ANZACS?
As the baking isles remain bare during these first few weeks of COVID isolation, I kept my eyes peeled for Golden Syrup knowing ANZAC DAY was approaching. I didn’t manage to get my hands on any, as I’m sure many are also dealing with, so I decided to try my hand at making it myself with great success!
All you need is water, sugar (I used raw) and a wedge of lemon! I used the recipe on taste.com which was very straight forward.
While experimenting, as they are already egg free, I also made Vegan ANZACS by replacing the butter with coconut oil. Tasted exactly the same.
LAST WEEK WITH GOLDTOAST
I love the rain. I love tacos. I love dogs. I love Eggs Benedict. It was a good week at my house.
LAST WEEK WITH GOLDTOAST
MENU // Gökotta
Breakfast Muffuletta // Our take on the italian picnic sandwich filled with candied bacon, poached egg, roast tomato, Parmesan & spinach.
Salmon Croissants // Buttery handmade croissants with chive cream cheese, smoked salmon and pink pickled onion.
Fig & Fetta Tarts // A quiche-like tart with fresh fig and Danish fetta baked into shortcrust pastry.
Granola // Creamy Greek yoghurt with seed-packed granola topped off with maple blueberry and apple compote.
Danishes // Poached Peach with Rosemary Spandau (envelope) Danishes
Almond Croissants // Glazed croissants filled with creème d’amande.
Croissants // Handmade mini croissants
Orange Iced Tea // Fresh orange and Ceylon tea with a touch of peach
Coffee // Coffee Patrol will be on site to make the coffee of your choice!
farewell 2015, welcome 2016!
This year we hosted eleven fantastic events and are looking forward to 2016!
We’d love to have you along to an event, all you need to do is to join our mailing list to get all the invites!
So we’ll see you in the new year!
NOVEMBER // Nasi Campur, Indonesian Street Food lunch
OCTOBER // Sunday Roast
SEPTEMBER // Persian secret supper
AUGUST // Brunch in Wonderland
JULY // Modern French secret supper
JUNE // Pie Party
MAY // Deep South secret supper
APRIL // Mexi-Brunch
MARCH // Izakaya, Japanese secret supper
FEBRUARY // Paleo Picnic
JANUARY // Breakfast for Dinner secret supper
Tully McKeen
Yesterday I said goodbye to someone hugely important to my life. We threw some pretty tasty parties together, many of which shaped my future cooking adventures. Here’s a little about Tully & Bree in the kitchen…
The first truly difficult dessert I ever attempted was with her. We literally spent 8-hours on a Triple Chocolate & Hazelnut Praline Tart and got so impatient that we undercooked the pastry! This is a tart that I can now make with my eyes closed and actually made it for Christmas last year not only for myself but for a few happy customers & their Chrissy feasts.
It’s impossible to forget her infamous sloppy joes or that coleslaw fight in the kitchen, her insatious doughnut cravings while pregnant, the seafood feasts at Omeros Brothers and that poached pear or the hilarious moment of Z’s first lick of a lemon.
The first time I ever attempted to make French macarons, well before they became a world-wide trend, was for her baby shower. We put together a party bag that was based on the five senses. There was a pink macaron, a fresh flower, a photo of Tully & each guest, a mixtape of female musicians and a handmade felt heart cushion; all put together in a handmade noodlebox screen-printed with baby tootsies!
We made and sold cupcakes at a cool kids fun day at Kirra Hill Community Center and dreamed of selling sweets under the name Sugar for my Honey. I still dream of using that name for something!
We put together a summer themed birthday feast that had a definite influence on Goldtoast. Salmon & Pea tarts, Rostis with smoked salmon, New York Cheesecake with Raspberries, Triple Topped foccacia and assorted Fruity Bellinis were all on the menu and still things I make today! This was also the day I learnt the importance of battery operated tealight candles, after we set many paper bags on fire!
While I was working as With A Cherry On Top, her little girl turned three. And oh man did we throw a mean fairy birthday party. When asked what flavour cake she wanted, little monster replied “PINK”! There were marshmallow mushrooms, fairy wands, bunny cookies, lollipop flowers pots and a little house in the woods that was in fact flavoured pink.
When I thought blue cheese was the worst thing in the world she forced me to eat it. “Eat around the mould, you’ll get used to it”. She was right, now I love it and whenever that distinct smell of rotten dirty socks comes my way I’ll think of you Tully. xoxo
Goldtoast Supper Club 