Found! Melbourne's best vanilla slice is at a suburban bakery in the north-west
There are three styles of croissants. The Uruguayan horn-shaped cuernito, made with a filo-like lard pastry, is sweet, flaky and sturdy. Plump, buttery, dense Argentinian croissants are made with honey and vanilla-laced dough – have them plain or stuffed with quince jam or custard. The classic French croissant stands up to Melbourne's best with its shatter-crisp shell and whorled interior.
Meanwhile, the marraqueta is a Chilean yeasted white roll with a crunchy crust and soft centre. Formed in a long, pull-apart loop shape, it's like a hot dog roll given a schmick makeover, great for sandwiches and dunking into dips, soups or stews. They're baked all day, too – if you're hanging about at one of a handful of outside perches, you may see (and smell) them carried straight from the oven to the shelf.
You must also try the empanadas. I love the beef version, with braised, paprika-spiced topside wrapped in lard pastry, along with the quirky and satisfying Chilean-style inclusions of one black olive, two sultanas, and a slice of boiled egg. In an effort to look after halal customers, Dulce will soon swap pork lard for beef – just one example of local community outweighing recipe lore.
There's often a queue, and it can be intense when you get to the front of the line with so much to choose from, many items unknown in mainstream Melbourne baking, and staff not always equipped for a detailed rundown. If it helps, I've eaten most of the offerings and haven't struck any duds.
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Sydney Morning Herald
16 hours ago
- Sydney Morning Herald
Found! Melbourne's best vanilla slice is at a suburban bakery in the north-west
There are three styles of croissants. The Uruguayan horn-shaped cuernito, made with a filo-like lard pastry, is sweet, flaky and sturdy. Plump, buttery, dense Argentinian croissants are made with honey and vanilla-laced dough – have them plain or stuffed with quince jam or custard. The classic French croissant stands up to Melbourne's best with its shatter-crisp shell and whorled interior. Meanwhile, the marraqueta is a Chilean yeasted white roll with a crunchy crust and soft centre. Formed in a long, pull-apart loop shape, it's like a hot dog roll given a schmick makeover, great for sandwiches and dunking into dips, soups or stews. They're baked all day, too – if you're hanging about at one of a handful of outside perches, you may see (and smell) them carried straight from the oven to the shelf. You must also try the empanadas. I love the beef version, with braised, paprika-spiced topside wrapped in lard pastry, along with the quirky and satisfying Chilean-style inclusions of one black olive, two sultanas, and a slice of boiled egg. In an effort to look after halal customers, Dulce will soon swap pork lard for beef – just one example of local community outweighing recipe lore. There's often a queue, and it can be intense when you get to the front of the line with so much to choose from, many items unknown in mainstream Melbourne baking, and staff not always equipped for a detailed rundown. If it helps, I've eaten most of the offerings and haven't struck any duds.
The Age
16 hours ago
- The Age
Found! Melbourne's best vanilla slice is at a suburban bakery in the north-west
There are three styles of croissants. The Uruguayan horn-shaped cuernito, made with a filo-like lard pastry, is sweet, flaky and sturdy. Plump, buttery, dense Argentinian croissants are made with honey and vanilla-laced dough – have them plain or stuffed with quince jam or custard. The classic French croissant stands up to Melbourne's best with its shatter-crisp shell and whorled interior. Meanwhile, the marraqueta is a Chilean yeasted white roll with a crunchy crust and soft centre. Formed in a long, pull-apart loop shape, it's like a hot dog roll given a schmick makeover, great for sandwiches and dunking into dips, soups or stews. They're baked all day, too – if you're hanging about at one of a handful of outside perches, you may see (and smell) them carried straight from the oven to the shelf. You must also try the empanadas. I love the beef version, with braised, paprika-spiced topside wrapped in lard pastry, along with the quirky and satisfying Chilean-style inclusions of one black olive, two sultanas, and a slice of boiled egg. In an effort to look after halal customers, Dulce will soon swap pork lard for beef – just one example of local community outweighing recipe lore. There's often a queue, and it can be intense when you get to the front of the line with so much to choose from, many items unknown in mainstream Melbourne baking, and staff not always equipped for a detailed rundown. If it helps, I've eaten most of the offerings and haven't struck any duds.
Sydney Morning Herald
a day ago
- Sydney Morning Herald
No wok? No worries! Adam Liaw's salt and pepper chicken noodles are ready in a flash
, register or subscribe to save recipes for later. You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this recipe for later Add recipes to your saved list and come back to them anytime. 300g chicken thigh fillets, cut into 3cm pieces pinch of bicarbonate of soda 1 tsp sesame oil salt and freshly ground black pepper, to season 5 tbsp vegetable oil 5 garlic cloves, thinly sliced 6 spring onions, finely sliced ¼ small cabbage, sliced into 5cm pieces 500g packet of Hokkien-style noodles 2 tsp chicken stock powder 1 tsp toasted sesame seeds lemon wedges, to serve Combine the chicken with the bicarbonate of soda and sesame oil and season well with salt. Set aside while you prepare the rest of the ingredients. Heat your wok over high heat. Add the oil and fry the chicken for a few minutes until browned, then add the garlic and the white part of the spring onions. Fry for another minute until fragrant. Add the cabbage and toss for 2-3 minutes until the cabbage is wilted. Poke a few holes in the packet of noodles and microwave for about 3 minutes until loosened and warm. Add the noodles to the wok, then add the chicken stock powder, salt and pepper, and about ½ cup of water. Toss to combine. Cook for a minute or two until the water is absorbed and the noodles are cooked. Toss the green spring onion parts through the noodles, then remove to a serving plate. Scatter over the sesame seeds and serve with lemon wedges. EASY EASY Continue this edition The June 22 Edition Up next EASY These simple dressed cucumbers are a great side dish or starter for many a Chinese meal. Free weekly forecast in life, love and career from renowned astrologer, Hedy Damari. Previous No tricks or trends just timeless pieces with enduring appeal, from a luxe white sofa to a floral fragrance and a set of bougie playing cards. See all stories The best recipes from Australia's leading chefs straight to your inbox. Sign up
