Tag Archives: pastry

Lottie’s World of Cakes Down Under – Bakeries in Sydney

Hello from Australia! I have to tell you about some amazing bakeries in Sydney. It has been a little while since I last posted anything here, the reason being that I have spent the last few weeks having an amazing time travelling in Oz! So I hope you will forgive me! Russell and I flew out over Christmas, spent a couple of days in Singapore, followed by a week in Sydney (we were there for the NYE fireworks, which was amazing!). From Sydney we hired a station wagon and spent the next couple of weeks working our way up the East Coast of Australia, camping each night until we reached Cairns. It was the most amazing time and there are some truly beautiful places along the coast. I have been blogging photos of our travels on Tumblr, and there is a photo from every day on our East Coast drive. You can find the blog here at The Adventures of Russ and Lotts. For me some of the highlights of our trip were the absolutely stunning blue mountains, flying over Fraser Island and sailing around the Whitsundays but really it was all fantastic. We are now in Melbourne for several weeks where I have started my elective placements and Russell has started work but there is still plenty of time to explore in and around Melbourne and we will be updating the travel blog with photos from here as well.

I thought it would be a nice idea to blog about different cakes and bakes that we have tried while in Australia, seeing as I am currently unable to bake, so I have been collecting photos of things we have tried along the way. First stop … Sydney!

Bakeries in Sydney- Blog - Sydney Harbour


In Sydney I had heard about the Bourke Street Bakery and that it was a must visit for any baking fan. This was the first Sydney bakery we visited, and I can tell you there are many many bakeries in Sydney. Every corner we turned had a cake shop! When we arrived at Bourke Street Bakery (in Surry Hills) there was a queue of people out the door so I knew it must be good. We grabbed a table and ordered some coffees and pastries for breakfast. The bakery itself is tiny, the queue is on the street, it is slightly chaotic ordering inside and seating is outside. But no wonder there is a queue, the breads and pastries that you can see through the window look delicious.

Bakeries in Sydney- Blog - Bourke Street Bakery



I opted for an apricot danish, Russell for a chocolate and raspberry muffin. Both delicious, lovely flaky pastry and a lovely moist muffin. Its just a shame we didn’t get to try the bread there too, the sourdough in the window looked fantastic.

Bakeries in Sydney- Blog - Danish and Muffin


If you are looking for a yummy breakfast, lunch, loaf of bread of afternoon treat then I can recommend Bourke Street Bakery, as long as you don’t mind a short queue, I’m sure you will have  a hard time choosing what you want from everything on offer.

Our second bakery trip in Sydney was to a completely different bakery, it was Adriano Zumbo’s Patisserie in Balmain. Where as Bourke St Bakery sells traditional and simple breads, cakes and pastries, Adriano Zumbo’s Patisserie sells complicated creations that each look like little works of art and rows of macarons. Although the cakes here were also twice the price, but when you see how much detail has gone in to each one you can see why. We heard about Adriano Zumbo once we were in Sydney, he became famous after appearing on Masterchef Australia. His shop in Balmain is tiny, without seating but with a stunning display of cakes. Another store we came across of his was in Pyrmont, this shop is bright pink, with cakes on their own tall stands and macarons in ‘in case of emergency break glass’ boxes and pastries in mini ovens, a very fun looking shop.

Bakeries in Sydney- Blog - Adriano Zumbo

Bakeries in Syndey - Blog - Adriano Zumbo - ovens




We chose the eric is bananaman cake consisting of chocolate banana mousse, lemon and banana creme, flourless chocolate cake, caramelised almonds, banana milk chocolate glaze and salted chocolate. Very rich but utterly delicious and a mini masterpiece!



Bakeries in Sydney- Blog - Eric is Bananaman

If anybody has any suggestions on bakeries we should visit in Melbourne then please let me know! I think I am spoilt for choice at the moment.

Lottie xx

Sausage Rolls….. A guest blog post by my boyfriend!

‘I’m from a family of bakers’ is Russell’s favourite line whenever I am baking. So I put him to the test recently with one of the challenges from The Great British Bake Off. We were both avid fans of the show and when the contestants on the celebrity show made Paul Hollywood’s Sausage Rolls he was dying to make them for his lunch (and dying to write a blog post!). So this was his baking test and while I didn’t try them as I don’t eat sausages, they looked great and I think he passed the test with flying colours! What do you think?

So…..introducing my lovely baker boyfriend Russell Thompson! You can have a look at his website www.thompsonconstructionuk.com although you won’t find any recipes there!

Lottie xx


Hello followers of Lottie’s World of Cakes and Bakes! I am very happy to be a guest blogger, thank you to Lottie for having me as a guest on her wonderful blog. This is my first ever blog post, I hope it is ok and I hope that my sausage rolls don’t lower the tone! As Lottie said I am indeed from a family of bakers. My Grandad and Grandma ran a small bakery in Surbiton, Surrey. Running a bakery was very hard work and my Uncle John is the only one to have been brave enough to carry on the tradition. I however do like to do a little baking in my spare time (and when the kitchen is free!). So I would like to share with you my latest creation, they make a tasty lunch!

I used Paul Hollywood’s recipe to make these sausage rolls.

Sausage rolls

As I made my own pastry and this takes quite a long time, we have to start with the rough puff. For this we use:

225g plain flour
1/2tsp salt
200g cold, cubed butter
180ml chilled water
juice of half a lemon

Start by sifting the flour and salt into the bowl with the cubed butter. Mix it all around until the butter is coated. Keep the butter in lumps! (ps. this is the first time I have made pastry!)

Mix the lemon and water together and add it to the flour and butter mix. Turning the bowl cut across the contents until all of it is mixed or until the dough comes together. Don’t worry, it is supposed to be very wet.

Flour your work surface and plop your dough mixture out. Quickly shape into a rectangle about 30cm by 20cm approx with the shortest edge nearest you. Fold the bottom third up to the middle third and the top third down to cover. Wrap in clingfilm and chill for 10 minutes.

Take the dough out of the fridge, plop it back onto the floured surface, roll out and repeat the process. Do this 4 times in total and on the last time leave it in the fridge for 2 hours.

Now we have a bit of time to prepare the rest of our ingredients. We will start with the onion chutney. For this I used:

2 onions, sliced
2 tbsp caster sugar
2 tbsp balsamic vinegar

Place all of your ingredients into a saucepan and cook gently over a low heat. Give it a stir and cook for about 20 minutes or until the onions are nice and soft.

For the sausagemeat you will need:

600g sausagemeat
1tbsp chopped fresh thyme
salt and pepper

Add your ingredients to a bowl and season. Mix together with your bare hands. When dividing my sausagemeat I was quite particular about the division and made sure that when I divided the meat into 6 pieces they all weighed exactly the same. This is not really necessary, I’m just a perfectionist. Divide the sausagemeat into 6 roughly equal portions.



These are now ready for your pastry. After 2 hours remove your pastry from the fridge. Place it once more on your floured work surface and roll it out into a rectangle measuring approx 36cm by 30cm. You can now cut this into 6 even rectangles. These should measure 12cm by 15cm.


On the short side of the rectangle place the cylinder of sausagemeat.

Place a generous helping of onion chutney on the remainder of the pastry.

Roll that bad boy up. Repeat the process for the remaining 5. Glaze each sausage roll with beaten egg and diagonally slice the tops of the sausage rolls.

These are now ready for the oven. Cook for 30-35 minutes or until the pastry is golden brown. If you have followed this blog or you too are lucky enough to have baker’s blood then yours should look a  little like this!


Thanks again Lotsy for letting me post a baker’s blog! Hope you all enjoyed it.

Russ x

Plums, plums and more plums!

Every year we get an absolute bounty of plums from the tree in the garden. It’s a game of getting them before they all suddenly drop at once and become unusable. This year was no exception and my Dad presented me bowlfuls of plums to bake with. So we had plum and goats cheese tarts, plum and almond tray bake, plum crumble (of course!), sweet plum tarts and plum compote! All in one day! So here they are……

Plum and Goats Cheese Tarts (it was about time I posted something a little bit more savoury!)

Plum and Goat's Cheese Tarts

These are super easy to make. You just need:
Puff pastry (yes, I cheated and bought it ready made!)
Plums thinly sliced
Goats Cheese
Black Pepper

Roll out the pastry and cut out circles of pastry and put them on a greased baking tray. Crumble the goats cheese and top the pastry circles with the goats cheese. Next add the slices of plums on top of the goats cheese. Drizzle each tart with a little honey, some sprigs of fresh time and a sprinkle of black pepper and pop in the oven! Easy and yummy! And to make the sweet tarts, just do the same but without the cheese, thyme and black pepper.

Plum and Almond Tray Bake

Plum and almond tray bake

6oz self raising flour
6oz light brown sugar
6oz butter or margarine
3 eggs
50g almonds
1/2 tsp vanilla essence
splash of milk
plums halved and stoned
flaked almonds

Mix the flour, sugar, butter, eggs, almonds, vanilla and milk together and pour into a greased and lined tray. Top the cake mix with with the halved plums and sprinkle with ground almonds. Pop in the oven at 180C until done. Voila, another plum recipe done!

Plum Crumble

Plum Crumble

For the plum base:
About 20 plums
150g caster sugar
Juice of half a lemon
Put the plums and lemon juice into a greased oven proof dish and sprinkle with sugar.

For the crumble:
6oz plain flour
2oz caster sugar
2oz light brown sugar
4oz butter
Put it all in a bowl and use your fingers to crumble it all together. The top the plums with the crumble and sprinkle with flaked almonds to make it look nice. Bake at 180C for about 40 minutes.

I think that’s enough plum recipes for now!

Lottie xx