Creator of Sourdough Crumpet Co.
Creator of Sourdough Crumpet Co.
Oh magical and humble crumpets how we love you. But we didn’t know that they could be taken to a whole new level by simply adding sourdough (well not so simply as you’ll read below). But that’s exactly what Tweed local Tim Sherwin did. He brought the organic sourdough crumpets to the people at his market stall and was so inundated every weekend, Tim then decided to deliver his scrumptious sourdough crumpets direct to you or via some pretty great cafes on the Coast. The organic sourdough crumpets have since been added to many a cafe’s menu and Tim’s even started producing his own line of curds to accompany said crumpets. Tim sat down for a chat to give us the story to date…
How long have you been a local?
I live in Murwillumbah in The Tweed, this is also where our production kitchen is located. We moved up from Sydney in 2016.
What do you love most about living here?
I love the relaxed lifestyle, the slower pace and the emphasis on healthy living and fresh produce.
Tell us how Sourdough Crumpet Co. came about?
The move up here meant my wife and I swapped roles, she went to full-time high school teaching and I went from full-time chef to stay-at-home Dad for our 2 little ones. This gave me a lot more time to play and experiment in the kitchen with some disciplines I had not had time to practice, one of those being sourdough baking. The thought came to me one day to try my hand at sourdough crumpets, they were so delicious I just kept making them until eventually my friends and family wouldn’t let me get away with NOT doing a market stall.
We LOVE sourdough crumpets, what’s the process of making them?
Well the first stage is developing and maintaining a really great starter, this is where the flavour develops. You have to feed it just the right amount of flour and water and leave it to ferment for just the right amount of time. This becomes super challenging in our climate because heat and humidity drastically change how long you can let the batter ferment. Then we add a few basic ingredients like salt, sugar and milk before it hits the rings on our hotplates.
Have you always been in the food business?
Yes, I come from a food loving family and I started as an apprentice chef in 2005.
Will you be adding more products to your repertoire in the future?
YES! I’m itching to add a few more things to the repertoire. The only thing that’s holding me back is simply keeping up with the current demand and having the right systems in place, so that I can step away (slightly) from crumpets and develop some more exciting treats and condiments.
What’s the plan for the rest of 2020 for you and the business?
We plan to add another baked treat to the line, also adding a few more retailers and ramping up the production of our ever popular curds so that they can be stocked on the shelves at some of the awesome pantries speciality stores around the coast
Tell us your favourites on the Coast:
Cafe for breakfast: Double Barrel Kitchen and Bar, Benowa
Coffee spot: Jefferson’s, Palm Beach
Restaurant for dinner: Francies Pizzeria, Coolangatta
How does your weekend usually look: After we are all packed in the kitchen on Saturday, I’ll have a play with the kids, a Nanna nap, many cups of tea with wifey, cook some dinner and lately, a pit fire and marshmallows in the garden. Sunday is all about family time and we’ll usually end up at the beach or enjoying some sunshine somewhere beautiful on the coast.
It’s not very often we get to bring you news from Benowa but today is a day that we do Gold Coasters and it’s very good news indeed.
The lucky suburb is the brand new custodian of Double Barrel Kitchen & Bar 2.0 and that’s certainly something to celebrate.
Found on Sunland’s new Marina Concourse (opposite RACV Royal Pines Resort) and overlooking the lake, the newbie is stunning, all bright and airy with huge overhanging lights, a community-style table in the centre and an arched bar where you may perch on leather stools and gaze lovingly at the perfection of it all.
Water views and a breezy outdoor area complete the picture and it all comes together to create a setting you will absolutely want to spend all your spare time in.
If you’ve visited Double Barrel Kitchen & Bar’s first venue in Miami you’ll know they’re all about breakfast, lunch and coffee and in particular, tasty dishes you aren’t likely to sample anywhere else.
The breakfast and lunch menus are both extensive so we’ll chat about a few highlights that you should absolutely taste ASAP.
Starting with breakfast, the most important meal of the day as they say. There’s a bakery section which is SO GREAT and it’s filled with croissants and bagels and banana bread and all the very best things.
There’s a bowl section including bowls of the granola, Acai, spring oats and warm greens varieties plus all the breaky classics you know and love.
Our most favourite section though is the DBK Essentials section because it’s filled with things like Cauliflower Cheese and Corn Fritters, Brekkie Terrine and Apple & Rosella Country Pie for dessert. So good.
When lunchtime rolls around there are entrees like Jar Set Pork Rillets, tacos and arancini, mains like Truffle Mushroom Risotto and King Prawn Angel Hair pasta and Chicken Spatchcock with a blue cheese puree that we are now in love with.
There are also gourmet burgers including a Pork Belly Bahn that’s one of the very best we’ve ever tried (by far).
Drinks-wise there are milkshakes (best), smoothies, coffee by Supreme Roasters and of course a selection of alcoholic beverages including everyone’s fave sparkling tipple Moet & Chandon. Love you.
All perfect for a laidback morning of indulging in delicious goodies while overlooking the water and laughing with the gals.
If you’re looking for us, that’s exactly where we’ll be.
LOCATION: Shop 5/11 Marina Concourse, Benowa
HOURS: Open daily from 6am
Words and photos by Kirra Smith
Pizza and puns are, without a doubt, two of the best things ever created. Oh and also wine and GUESS WHAT, you can get all of those things at Cooly’s new kid on the block.
In a move that quite frankly has skyrocketed Coolangatta into coolest suburb on the Coast status, Francie’s Pizzeria is bringing over 15 pizza flavours, their own range of wine and a whole lot of soul to the south and we are stoked (and also very full).
The intimate space has all your favourite things, a glossy white brick feature wall, a neon sign, perfectly placed greenery and vintage-style photographs depicting some of the coolest characters in entertainment history. You might even catch a glimpse of owners Claudia and Tony’s model-esque parents and grandparents.
The pair have dubbed their style of eats Neo-nepolitana which we’re pretty sure translates to super delicious and also aesthetically pleasing. All attempts at humour aside, the pair have done their research (tough gig). Prior to opening Tony travelled from New York to Philadelphia to gather ideas and inspiration including paying a visit to Pizzeria Blanco, who are apparently the cult leaders of the pizza world. Hence, the venue being a north American style of pizzeria.
On his travels Tony learnt that the sky’s the limit when it comes to creating big, bold flavours and thus friends, that’s exactly what he did.
Here’s your favourite part: the names of the pizzas are puns and what could be better in the world honestly.
The Pears Brosnan is made with pear, Gorgonzola, speck, thyme and fior de latte. The Fennel Countdown is house made fennel sausage, red onions, parmigano reggiano, tomato and a garlic crumb. The Kale Me Maybe is Tuscan kale, roasted chilli, buttered mushroom, garlic and aged cheddar. Too good.
Get this, there’s also an entirely vegan menu with seven pies, plus entrees and seriously, be still my heart.
Claudia and Tony make their own sourdough, lemonade, sweet tea and hummus (you’ll want to bath in it) and they’ve created something completely unique and perfectly befitting of Cooly’s super chill vibes.
Get it gang.
LOCATION: 102 Griffith St, Coolangatta
HOURS: Wednesday to Monday 11am until 2pm and 5pm to 9.30pm
Words and photos by Kirra Smith.
It comes in the form of Jeffersons, a fun little space underneath the Palm Beach Surf Club on, you guessed it, Jeffersons Lane and right beside the beach for the sole purpose of encouraging you to live your very best Gold Coast life. With bulk coffee.
It’s all whites and natural wood with greenery throughout and a sign reading “your day starts here” across the back wall and it does now Jeffersons, you are right good sir.
It is indeed the work of the Palmy Surf Club but don’t be thinking all those “surf club coffees suck” thoughts you’re about to entertain. No friends, that is not the case here.
The gang at Jeffersons are using the beans of local legends Social Espresso and, as you no doubt know, those make up a smooth, tasty blend and some of the very best cuppas around.
Not to mention the yummy baked goods you should also stock up on should you find yourself beachside and starving on a sweet Sunday morning. Which we all certainly do one way or another.
There are custard and Nutella filled donut balls plus muffins fresh from Fuel Bakehouse in Currumbin, not to mention banana bread (love you) with a housemade cinnamon butter that you will return for time and time again.
There are toasties of the ham, cheese and tomato variety and bliss balls for a bit of protein after an early morning surf or some such thing.
You may also indulge in cold pressed juices and Kombucha to accompany your coffee if having more than one delicious beverage on the go is your idea of a fun time (YEP).
All of the takeaway packaging within Jeffersons is recyclable including, yes, the coffee cups BUT if you bring your keep cup along, you’ll nab yourself a 50 cent discount on your coffee (that’s a lot y’all).
There are rugs in a basket by the counter so we suggest grabbing one of those, plus a few select goodies and setting up a little picnic-style situation overlooking the pretty Palmy ocean.
LOCATION: 117 Jeffersons Lane, Palm Beach
HOURS: 5.30am until 10.30am Monday to Friday and 5.30am until 12pm Saturday and Sunday
Words and photos by Kirra Smith