People’s Choice 2017

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Picking a favourite cheese at the first ever Mould: A Cheese Festival, was a bit like picking a favourite child! Each was delicious in its own way. But, you still managed to vote for your favourites. Here’s your Top Five for 2017.

  1. Shaw River Buffalo
  2. Tolpuddle Goat Cheese
  3. Milawa Cheese
  4. Bruny Island Cheese Co.
  5. Coal River Farm

Five minutes with Tivoli Road Bakery

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South Yarra’s Tivoli Road Bakery is (in our educated opinion) one of Melbourne’s best bakeries. It’s why we’ve enlisted it to be our Official Bread Partner – all the cheese boards will be sold with hunks of Tivoli Road bread – and it’ll also have a stand selling a range of goodies to eat in or take home. We caught up with the owners, Pippa and Michael James, ahead of the event.

What’s your story? What led you to open Tivoli Road Bakery??

We met working in restaurants in the UK (Michael was a chef, Pippa FOH) and after stints in London, Edinburgh and Sydney, moved to Melbourne. Michael’s cheffing career led to pastry, and then bread, which he fell in love with. Being in the right place at the right time led to us opening Tivoli Road!

Tell us about the bakery. What do you sell, what’s your specialty/ies, who are you inspired by?

It all starts with the bread, mostly sourdough. We also make a range of sweet and savoury Viennoiserie, savoury food for the breakfast and lunch crowd, doughnuts, cookies, cakes and other sweet treats. Coffee, tea, and house made sodas.

Many people inspire us – bread wise Chad Robertson from Tartine in San Francisco and Dan Lepard are amazing. There is also a wonderful community of bakers in Australia that I draw inspiration from, including (but not limited to) Emily Salkeld from Small World Bakery in Langhorn Creek, John Reid from Red Beard in Trentham, and Ian Lowe from Apiece in Launceston.

What’s your favourite bread? Why?

Spelt and honey sourdough. I love the texture and complexity of the spelt, and the flavour of the red gum honey.

What makes the perfect loaf of bread?

Great ingredients, time, patience, love…

You have a book coming out – tell us about that?

The book has recipes from every section in the bakery – sourdough, croissant pastries, savoury items and sweet treats, as well as seasonal baking like hot cross buns and Christmas puddings. We’ve also highlighted some of our awesome suppliers and what they do. It’s a broad and very detailed snapshot of what we do at the bakery and what we believe in.

What are you most looking forward to trying at Mould?

We love cheese! We can’t wait to see what Nick Haddow brings up from Bruny Island. Also Harper & Blohm’s Welsh rarebit and Maker & Monger’s aligote. We nearly drowned in aligote on a walking holiday in France years ago. So good.

Best bread and cheese pairing?

Macadamia and wattleseed sourdough with Stone & Crow’s Nightwalker.

Marrook Farm

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Tell Us Your Story!
David Marks and Heidi Fallding started farming bio-dynamically with the Australian Demeter method more than thirty years ago. David is passionate about milking cows and Heidi about making yoghurt and cheese, so about twenty years ago we built the first dairy factory on a farm in NSW and began making cultured dairy products on our farm on the Bulga Plateau in the mountains of the mid north coast of NSW. Yoghurt, quark and fetta have been our mainstays, but in the last ten years we have been making Swiss style cheeses over the summer months.
We have always prided ourselves in making the most pure and simple dairy products in small batches in the most traditional way. Our cheeses are hand made with great care.

Tell us three things about your style of cheeses and what makes them unique?
We are certified Demeter bio-dynamic farmers who believe that the simplest and purest ingredients make the best food. bio-dynamic practices care for our land and the health of our animals, which we believe is an essential ingredient of good milk. We like the fact that we both know and milk the cows and also make the products from our milk.
Our cheeses are only made over the summer and autumn months with the fresh milk from our Ayrshire/Aussie red cows.
Bulga cheese is a hard cheese, made in the style of a Swiss mountain/gruyere cheese and is matured for at least six months. We are now making Bulga with fresh raw milk. We believe we are the first certified organic/bio-dynamic dairy to be doing this.
Brinawa cheese is a semi-hard washed curd cheese, which is aged at least three months but develops a lovely strong flavour after longer maturation.

Do you have a favourite Cheese pun?
Our farm is whey out of the whey

Hard or Soft?
hard cheese always

Funniest cheese making experience?
Living on a farm , milking cows and making dairy products from our own cows milk is fun!
Some days are funnier than others!

Sample Brew

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Tell Us Your Story!

At SAMPLE Brew, we’re all about creating beer that inspires ideas in people.

We believe ideas are the building blocks of creativity. Big, small, sometimes wild and often irreverent. Whatever form, ideas allow us to progress.

And the most delicious way to reach the peak of ideas is with Fine Beer – our premium alternative to craft and commercial beer that offers today’s generation of drinkers uncompromised taste, quality and design.