PHILLIPPA’S BREAD

CAMPAGNARD – Perfect breakfast toast. Use any leftovers for crunchy croutons in a Caesar Salad or your favorite soup.

CAMPAGNARD BAGUETTE – Ideal accompaniment for winter soups or grill, rub with garlic and serve with antipasti or pate.

CIABATTA – Slice generously and serve with great Extra Virgin Olive Oil and Phillippa’s Dukka.

CORN BREAD – Fantastic French Toast with caramelised bananas.

FIG AND ANISE SOURDOUGH – You can’t beat this with a great blue cheese such as Gorgonzola.

GREEN OLIVE TOSCANO – Perfect to mop up the juices from a Mediterranean fish stew.

HONEY WHOLEWHEAT – A simple lunch with smoked ham and Phillippa’s Onion Marmalade.

HAZELNUT AND RAISIN – Serve toasted with unsalted butter and Phillippa’s Lemon Curd.

PANE FRANCESE NATURALE – Slice fresh and serve on a wooden board in the middle of the table for dinner.

PANE FRANCESE RYE – Slice thickly and serve under a medium rare fillet steak topped with caramelised onions.

ORGANIC SOURDOUGH – Tangy flavour and chewy texture at its best just freshly buttered.

PANE TOSCANO – Perfect with a juicy pasta or minestrone.

VINEFRUIT AND ROSEMARY – Slice thinly and serve with a gooey French Brie or as a deliciously different fruit toast.

SPELT SOURDOUGH (WHITE OR WHOLEMEAL) – Highly nutritious and low in gluten. Great for the health conscious.

WALNUT AND RYE– Slice fresh and serve with Tasmanian Leatherwood Honey.

100% RYE– Slice thinly and serve with Smoked Salmon or Trout and a fresh, fragrant Salsa Verde.

CHOCOLATE AND MORELLO CHERRY BREAD – A great supper just toasted with creamy Mascarpone.

WHEATMEAL (BROWN) – Toast top with Gypsy Ham, poached eggs and - if you dare – fresh tangy Hollandaise Sauce.

PHILLIPPA’S SANDWICH IDEAS
Open Sandwiches, sandwiches for lunch, supper & snacks….

CAMPAGNARD - Bacon Lettuce & Tomato with Phillippa’s Onion Marmalade.

CAMPAGNARD BAGUETTE – Thinly sliced Turkey, Phillippa’s Spiced Cranberry Sauce with Avocado & Baby Spinach leaves.

CIABATTA – Basil Pesto, Fresh Mozzarella, Roma Tomatoes.

CORN BREAD – Grilled Mushrooms, Avocado, Ham, Mixed Green Leaves and Phillippa’s Tomato Chutney.

FIG AND ANISE SOURDOUGH – Use as the platform for you best blue cheese.

GREEN OLIVE TOSCANO – Smoked Trout, Cucumber, with Caper dressing and Baby Spinach Leaves.

HONEY WHOLEWHEAT – Butter with Unsalted Butter, Smoked Ham, Phillippa’s Tewkesbury Mustard & Green Leaves.

HAZELNUT AND RAISIN – An open open sandwich just with Blue Cheese & Mixed Leaves.

PANE FRANCESE NATURALE – Tuna, Chilli & Herb Mayonnaise, Corriander & Green Beans.

PANE FRANCESE RYE – Rare Roast Beef, Phillippa’s Tewkesbury Mustard, & Baby Cos.

ORGANIC SOURDOUGH – Hot Pastrami, Swiss Cheese, Green Leaves & Phillippa’s Beetroot Relish.

PANE TOSCANO – Morrocan Chicken, Tzatiki & Mixed Green Leaves.

VINEFRUIT AND ROSEMARY – Slice thinly and serve with a Brie.

SPELT SOURDOUGH –Makes a great Ruben Sandwich, Corned Beef, Swiss Cheese with Sauerkraut.

WALNUT AND RYE – Chicken Waldorf Sandwich, with Apple, Celery & Mayonnaise.

100% RYE – Slice thinly and serve with Smoked Salmon or Trout and a fresh, fragrant Salsa Verde.

CHOCOLATE AND MORELLO CHERRY BREAD – A great supper just toasted with creamy Mascarpone.

WHEATMEAL – Soft boiled egg, Mayonnaise with crispy bacon and shredded Iceberg Lettuce.