Rising inspiration

I love a moment of inspiration. When an idea, person or thing gets the brain ticking and formulating a thought, strategy or intention. Even if nothing is done with it, the inspiring moment itself is an uplifting experience; fleeting as it may be.

While I can’t say that I’m regularly inspired to copy when I’m at a restaurant (microherbs, paints and foams – I think not), it’s a different matter at a bakery or café, although it’s not necessarily an easier feat. There’s just something more appealing about attempting a cob loaf than a finely plated seafood dish of 10+ components.

Breads on display at Bourke Street Bakery, Bourke Street, Surry Hills

The hallowed Bourke Street Bakery in Surry Hills has become an institution, with their own cookbook no less. The long queue out the door and constantly turning-over outdoor seating is quite something; like a known and accepted ritual and a must-do if you’re in the vicinity on a weekend.

Rhubarb and almond tarts

However much a pie fiend I am, my ritual at Bourke Street is tarts. For fear of ruining these perfect cream concoction filled pastry cases, I would not attempt to make these at home. For fear of offending one of the tarts, I don’t have a favourite.

Pear and almond tarts

Depending on my mood, I’d have the lemon curd if I was up for a little cheek-pinching sourness; the chocolate raspberry if I was feeling a little naughty; one of the brulee tarts if I wanted the full force sugar hit; and one of the pear and almond tarts if I was pretending to be healthy.

Strawberry brulee tart

This particular day, I needed sweetening, so it was the strawberry brulee tart. The first touch of pastry is exhilarating and brings you back to the memory that is Bourke Street’s perfect pastry cases. The crunch through the toffee top leads you through the thick, uber-sweet custard of the crème brulee on a treasure hunt for the strawberry; hidden somewhere in the bottom of the tart.

Chocolate and raspberry tarts (back), lemon curd tart (front left) and strawberry brulee tart (front right)

It’s a very rich journey, much helped with a coffee on the side – or in my case, a chocolate tart. And a bite of the lemon curd tart. I have no favourite. The ride home is somewhat inspired by the tarty gorging on sugar and all things bakery, as well as a recent kitchen acquisition. And there’s nothing like the smell of freshly baked bread.

Using the dough hook attachment

I’d never used a dough hook before, and despite its menacing look, it’s rather fun and takes the elbow grease out of bread-making while leaving the playful yeast and proving parts. Though one really shouldn’t work the mixer till it starts smoking no matter how many more minutes the dough needs to be smooth.

My 'cob loaf' - not quite a cob loaf shape

Working from a simple cob loaf recipe, I’d wrangled some kind of roll-like shape for the first lot and brushed the top with beaten egg followed by a sprinkle of polenta. This loaf turned out a little denser than I’d intended, but was excellent cut thin and toasted to a crisp for dipping.

Sundried tomato bread proves

I wanted to change up the second lot, and trawled the fridge to find a jar of sundried tomatoes and basil, and the pantry to find chilli flakes. With these tossed into the mixer bowl, an orange hue ensued – not red. I’d seen another recipe that created a bread pull-apart, and lo and behold inspired, I had my very own round pull-apart proving in front of me.

Sundried tomato bread pull-apart

It baked to be rather fluffier than the white loaf – which I wonder if it relates to the amount of yeast (I added a bit more to the sundried tomato one) or proving in a tin which restricts expansion upwards only. Either way, I like the fluffiness and will attempt to achieve that texture from here on. I feel that sourdough endeavours are probably a bit further down the track, and I will accordingly rise to that challenge when more educated and advanced inspiration hits.

Street treats

I think the idea of treats works just as well for pets as it does people. Do something good or work hard, a treat is deserved. Definitely some psychological conditioning there, as happens every time I walk into a Bourke Street Bakery. A feeling of goodness washes over me - whether I've done something good, or soon intend to. The smell of pastries and bread, with the petite tarts smiling teasingly through their glass cases, is enough to turn anyone do-gooder.

The Alexandria outpost of Bourke Street Bakery is downright cavernous compared to the original Surry Hills store, with ample indoor seating - which maintains the look and feel of the original - making it the perfect weekend breakfast/brunch treat destination.

Beef flank and red wine pie from Bourke Street Bakery, Gardeners Road Alexandria

I have a weakness for pies in general, and while I won't have service station or convenience store varieties, I'll happily give almost every other pie a go. There's no going wrong at Bourke Street Bakery - ever. The flakey crisply-shattering of the pastry all over the utilitarian metal tray just feels so right. And when the filling is a hearty combination of the tenderest chunks of beef flank stewed in red wine, tomato sauce doesn't rate a thought.

Pork and fennel sausage roll

Sausage rolls on the other hand rather require a saucey partner - along with frankfurts, they are one of the few foods that absolutely need tomato sauce in my books. The even flakier pastry of the roll delights the aural senses as well as the palate, which is happily concentrated on the complex flavours of the pork mince and fennel seed filling.

Chicken pie

The varying chicken pies are usually hit and bigger hit; rather than any misses. My favourite so far has been a Thai curry version, but this rich and creamy chicken and leek (I think) wasn't too far behind. The cheesiness was a little much for breakfast I think, but nothing a good strong cappuccino or an old fashioned lemonade can't handle.

Lemon curd tart

Despite the fantastic pies, sandwiches and breads at Bourke Street Bakery, I always go with an ulterior motive and leave lots of room for the amazing, stunning array of tarts. Inner debates always arise as to which particular tart to choose, as two seems simply over-indulgent for breakfast (no probs in the afternoon, though). The sour lemon curd tart is a classic favourite - the thick, cool and creamy lemon curd bristles with tartness in the crunchy pastry casing; making it appropriate for slow, relishing consumption, bite by bite.

Chocolate and raspberry tart

Jostling to be my other favourite is the chocolate and raspberry tart. Mousse-y light chocolate filling fills the pastry case, topped with what I'd call a chocolate dirt crumble of sorts, an additional textural delight. But the best part is discovering the raspberry centre; all sticky, sweet, syrupy and contrastingly tart in its chocolate surrounds. Oh, to be the raspberry.

Treated to an inch away from evil, the sugar and carb high alone is enough energy to do good - for the morning at least. And the sooner a good deed is done, the sooner I can have another Bourke Street treat.