Issue 29

Tearing into a perfectly chewy bagel is a wonderful thing – especially when it’s been toasted and topped with a very non-traditional smear (definitely not a schmear!) of butter and Vegemite. I love the contrast of that salty extract against the slight sweetness of the bagel and the dense texture that lets you know this is a real bagel. My most recent real bagel was in the Polish Rye Crust Bakery in Dandenong – one of our ‘bread stars’ in this, our special bread issue. Andrew Lipiszko takes great pride in baking the breads and pastries of his Polish background and the results are there for the tasting in his wonderful range of baked goods. It was experiences like these that inspired us to create this issue all about bread – from simple flatbreads and more-ish stuffed breads, to cinnamon sugar-dredged sweet bread and flavourful salads where bread is an integral ingredient.

Tearing into a perfectly chewy bagel is a wonderful thing – especially when it’s been toasted and topped with a very non-traditional smear (definitely not a schmear!) of butter and Vegemite. I love the contrast of that salty extract against the slight sweetness of the bagel and the dense texture that lets you know this is a real bagel. My most recent real bagel was in the Polish Rye Crust Bakery in Dandenong – one of our ‘bread stars’ in this, our special bread issue. Andrew Lipiszko

takes great pride in baking the breads and pastries of his

Polish background and the results are there for the tasting

in his wonderful range of baked goods. It was experiences like these that inspired us to create this issue all about bread – from simple flatbreads and more-ish stuffed breads, to cinnamon sugar-dredged sweet bread and flavourful salads where bread is an integral ingredient.