Abbott's Bakery

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Abbott's Bakery For those who see the kitchen as a playground to feed their creativity and evoke delight.

When you’re making a masterpiece, every layer counts. Golden panko-crumbed salmon, crisp sesame slaw, cucumber ribbons a...
18/10/2026

When you’re making a masterpiece, every layer counts. Golden panko-crumbed salmon, crisp sesame slaw, cucumber ribbons and creamy yuzu mayonnaise come together on Abbott’s Bakery Rustic White.

Serves: 2⁠
Preparation: 20 minutes⁠
Cooking: 8 minutes⁠
Ingredients⁠
Crispy salmon⁠
2 × 120 g skinless salmon fillets⁠
2 tbsp plain flour⁠
1 egg, lightly beaten⁠
¾ cup (45 g) panko breadcrumbs⁠
1 tbsp white sesame seeds⁠
Cracked black pepper⁠
Vegetable oil, to shallow fry⁠
Sesame slaw⁠
100 g wombok, finely shredded⁠
50g red cabbage, finely shredded⁠
1 spring onion, thinly sliced⁠
1 tbsp rice w**e vinegar⁠
1 tsp sesame oil⁠
1 tsp soy sauce⁠
½ tsp caster sugar⁠
To assemble⁠
4 slices Abbott’s Bakery Rustic White⁠
2 tbsp yuzu mayonnaise⁠
½ Lebanese cucumber, peeled into ribbons⁠
Baby coriander leaves, to serve⁠
Method⁠
Place the wombok, cabbage and spring onion in a bowl. Add the vinegar, sesame oil, soy sauce and sugar, and toss to combine just before serving.⁠
Place the flour, egg and combined panko and sesame seeds in separate shallow bowls. Season the salmon with pepper. Dust in flour, dip into the egg and press into the panko mixture to coat.⁠
Heat the oil in a large non-stick frying pan over medium heat. Cook the salmon for 3–4 minutes on each side, or until golden, crisp and just cooked through. Drain on absorbent paper.⁠
Lightly toast the bread until golden but still soft in the centre.⁠
Spread the bread generously with yuzu mayonnaise. Top two slices with the sesame slaw, crispy salmon, cucumber ribbons and coriander. Close with the remaining bread and serve immediately.

14/10/2026

A little creativity, served on toast. Creamy burrata, ribbons of prosciutto and charred spring asparagus sit atop golden Abbott’s Bakery Country Grains, finished with pistachio and lemon gremolata for a fresh, flavour-filled masterpiece.

Serves: 2⁠
Preparation: 10 minutes⁠
Cooking: 8 minutes⁠
Ingredients⁠
Toast⁠
1 bunch asparagus (approximately 180 g), trimmed⁠
1 tbsp extra virgin olive oil⁠
2 slices Abbott’s Bakery Country Grains⁠
2 × 60 g mini burrata, drained, or 1 regular burrata, drained and halved⁠
2 x slices prosciutto⁠
Cracked black pepper⁠
Pistachio and lemon gremolata⁠
25 g roasted pistachios, finely chopped⁠
2 tbsp finely chopped flat-leaf parsley⁠
Finely grated zest of ½ lemon⁠
½ small garlic clove, finely grated⁠
2 tsp extra virgin olive oil⁠
1 tsp lemon juice⁠
Method⁠
Combine the pistachios, parsley, lemon zest, garlic, olive oil and lemon juice. Season lightly and set aside.⁠
Toss the asparagus with 1 teaspoon of the olive oil. Heat a chargrill pan over high heat and cook the asparagus for 4–5 minutes, turning occasionally, until charred and just tender.⁠
Brush the bread with the remaining oil and cook for 1–2 minutes on each side, or until golden and crisp.⁠
Place the toast on serving plates. Tear the burrata over the toast and top with loosely folded prosciutto and charred asparagus. Spoon over the gremolata, finish with cracked black pepper and serve immediately.

12/10/2026

The kind of sandwich that makes every layer count. Tender roast pork, crisp apple and fennel, peppery rocket and creamy mustard mayonnaise come together on golden Abbott’s Bakery Light Rye, finished with crunchy pork crackling for the ultimate bite.

Serves: 2⁠
Preparation: 15 minutes⁠
Cooking: 5 minutes⁠
Ingredients⁠
½ small fennel bulb (approximately 100 g), thinly sliced⁠
1 small crisp red apple, thinly sliced⁠
1 tbsp apple c***r vinegar⁠
1 tsp honey⁠
Cracked black pepper⁠
⅓ cup (80 g) whole-egg mayonnaise⁠
1 tbsp wholegrain mustard⁠
4 slices Abbott’s Bakery Light Rye⁠
Extra virgin olive oil, for brushing⁠
130 g cooked roast pork, thinly sliced⁠
½ cup baby rocket⁠
40 g pork crackling, broken into shards⁠
Fennel fronds, to serve⁠
Method⁠
Place the fennel, apple, vinegar and honey in a bowl. Season with pepper and toss to combine. Set aside for 10 minutes to lightly pickle.⁠
Combine the mayonnaise and mustard in a small bowl.⁠
Lightly drizzle both sides of the bread with olive oil. Heat a large frying pan over medium heat and cook the bread for 1–2 minutes on each side, or until golden.⁠
Spread each slice of toast with the mustard mayonnaise. Top two slices with the roast pork, watercress and drained apple and fennel mixture.⁠
Finish with the pork crackling and fennel fronds. Close with the remaining toast, cut in half and serve immediately.

08/10/2026

A little creativity goes a long way. Ripe mango and lightly sweetened coconut cream layered into soft Abbott’s Bakery Wholemeal, finished with a bright cross-section, making every slice worth savouring.

Makes: 2 sandwiches⁠
Preparation: 20 minutes⁠
Chilling: At least 1 hour⁠
Ingredients⁠
4 slices Abbott’s Bakery Wholemeal⁠
1 large ripe but firm mango⁠
100 ml thickened cream, cold⁠
80 g mascarpone, cold⁠
2 tbsp thick coconut cream, cold⁠
1 tbsp icing sugar, sifted⁠
Finely grated zest of 1 lime⁠
Method⁠
Peel the mango and cut two thick, even cheeks. Pat the cut surfaces dry with paper towel. Save any remaining mango for serving.⁠
Beat the thickened cream, mascarpone, coconut cream, icing sugar, and lime zest until thick enough to hold its shape. Stop as soon as it forms firm, smooth peaks.⁠
Lay out the bread and spread each slice with a thin layer of the coconut cream mixture. Place a mango cheek in the centre of each of two slices, with its longest side running across the line where you will cut the sandwich. Fill around the mango with more cream, then top with the remaining bread. Press gently to remove air gaps without flattening the fruit.⁠
Wrap each sandwich snugly in cling wrap, marking the intended cutting line on the outside. Refrigerate for at least 1 hour.⁠
Unwrap. Cut each sandwich through the centre of the mango. Serve cold.

05/10/2026

For makers who know the best sandwiches are all about the details. Golden panko-crumbed salmon, crisp sesame slaw, cucumber ribbons and creamy yuzu mayonnaise, layered onto Abbott’s Bakery Rustic White.

Serves: 2⁠
Preparation: 20 minutes⁠
Cooking: 8 minutes⁠
Ingredients⁠
Crispy salmon⁠
2 × 120 g skinless salmon fillets⁠
2 tbsp plain flour⁠
1 egg, lightly beaten⁠
¾ cup (45 g) panko breadcrumbs⁠
1 tbsp white sesame seeds⁠
Cracked black pepper⁠
Vegetable oil, to shallow fry⁠
Sesame slaw⁠
100 g wombok, finely shredded⁠
50g red cabbage, finely shredded⁠
1 spring onion, thinly sliced⁠
1 tbsp rice w**e vinegar⁠
1 tsp sesame oil⁠
1 tsp soy sauce⁠
½ tsp caster sugar⁠
To assemble⁠
4 slices Abbott’s Bakery Rustic White⁠
2 tbsp yuzu mayonnaise⁠
½ Lebanese cucumber, peeled into ribbons⁠
Baby coriander leaves, to serve⁠
Method⁠
Place the wombok, cabbage and spring onion in a bowl. Add the vinegar, sesame oil, soy sauce and sugar, and toss to combine just before serving.⁠
Place the flour, egg and combined panko and sesame seeds in separate shallow bowls. Season the salmon with pepper. Dust in flour, dip into the egg and press into the panko mixture to coat.⁠
Heat the oil in a large non-stick frying pan over medium heat. Cook the salmon for 3–4 minutes on each side, or until golden, crisp and just cooked through. Drain on absorbent paper.⁠
Lightly toast the bread until golden but still soft in the centre.⁠
Spread the bread generously with yuzu mayonnaise. Top two slices with the sesame slaw, crispy salmon, cucumber ribbons and coriander. Close with the remaining bread and serve immediately.

Herby roast chicken, crisp Granny Smith apple and toasted walnuts layered with baby cos and creamy jalapeño mayonnaise o...
27/09/2026

Herby roast chicken, crisp Granny Smith apple and toasted walnuts layered with baby cos and creamy jalapeño mayonnaise on Abbott’s Bakery High Protein Bread. Fresh, satisfying and perfect for an easy spring lunch.⁠
⁠
Serves 2⁠
Ingredients:⁠
Herby roast chicken⁠
250g shredded store-bought roast chicken⁠
1 tbsp extra virgin olive oil⁠
1 tbsp finely chopped flat-leaf parsley⁠
1 tsp thyme leaves⁠
Cracked black pepper⁠
Jalapeño mayonnaise⁠
80g whole-egg mayonnaise⁠
1 tbsp finely chopped pickled jalapeños⁠
1 tsp jalapeño pickling liquid⁠
To assemble⁠
½ Granny Smith apple, thinly sliced⁠
1 tsp lemon juice⁠
30g walnuts, toasted and roughly chopped⁠
4 slices Abbott’s Bakery High Protein Bread, toasted⁠
4 baby cos lettuce leaves⁠
Method:⁠
Place the chicken, olive oil, parsley, thyme, and pepper in a bowl and toss to combine.⁠
Combine the mayonnaise, jalapeños and pickling liquid in a separate bowl.⁠
Toss the apple with the lemon juice.⁠
Spread the jalapeño mayonnaise over the toasted Abbott’s Bakery High Protein Bread. Top two slices with the baby cos, herby roast chicken, apple and walnuts. Sandwich with the remaining bread and serve.

Toasted Abbott’s Bakery Harvest Seeds & Grains provides the perfect base for creamy whipped feta, honey-roasted baby car...
21/09/2026

Toasted Abbott’s Bakery Harvest Seeds & Grains provides the perfect base for creamy whipped feta, honey-roasted baby carrots, crunchy pistachios and fresh mint, finished with a drizzle of hot honey. A vibrant combination of sweet, savoury and fresh flavours, made for spring.⁠
⁠
Serves 2⁠
Ingredients:⁠
Honey-roasted carrots⁠
300g baby carrots, trimmed and scrubbed⁠
1 tbsp extra virgin olive oil⁠
1 tbsp honey⁠
Cracked black pepper⁠
Whipped feta⁠
150g feta⁠
80g thick Greek yoghurt⁠
1 tbsp extra virgin olive oil⁠
1 tsp lemon juice⁠
Hot honey⁠
2 tbsp honey⁠
½ tsp chilli flakes⁠
1 tsp lemon juice⁠
To serve⁠
2 slices Abbott’s Bakery Harvest Seeds & Grains⁠
Extra virgin olive oil, for brushing⁠
30g roasted pistachios, roughly chopped⁠
5g mint leaves⁠
Cracked black pepper⁠
⁠
Method:⁠
Preheat oven to 200°C fan-forced. Line a baking tray with baking paper.⁠
Halve any larger baby carrots lengthways, leaving the smaller carrots whole. Place on the prepared tray and toss with the olive oil, honey, and pepper. Roast for 20–25 minutes, turning halfway, until tender and caramelised.⁠
Meanwhile, place the feta, yoghurt, olive oil and lemon juice in a small food processor and blend until smooth and creamy.⁠
To make the hot honey, combine the honey, chilli flakes and lemon juice in a small bowl.⁠
Lightly brush the Abbott’s Bakery Harvest Seeds & Grains with olive oil and toast until golden.⁠
Spread the whipped feta generously over the toast and top with the honey-roasted carrots. Scatter with the pistachios and mint, then finish with the hot honey and cracked black pepper.

16/09/2026

The perfect spring sandwich starts with herby roast chicken, crisp Granny Smith apple and toasted walnuts, layered with baby cos and creamy jalapeño mayonnaise on Abbott’s Bakery High Protein Bread. ⁠
⁠
Serves 2⁠
Ingredients:⁠
Herby roast chicken⁠
250g shredded store-bought roast chicken⁠
1 tbsp extra virgin olive oil⁠
1 tbsp finely chopped flat-leaf parsley⁠
1 tsp thyme leaves⁠
Cracked black pepper⁠
Jalapeño mayonnaise⁠
80g whole-egg mayonnaise⁠
1 tbsp finely chopped pickled jalapeños⁠
1 tsp jalapeño pickling liquid⁠
To assemble⁠
½ Granny Smith apple, thinly sliced⁠
1 tsp lemon juice⁠
30g walnuts, toasted and roughly chopped⁠
4 slices Abbott’s Bakery High Protein Bread, toasted⁠
4 baby cos lettuce leaves⁠
⁠
Method:⁠
Place the chicken, olive oil, parsley, thyme, and pepper in a bowl and toss to combine.⁠
Combine the mayonnaise, jalapeños and pickling liquid in a separate bowl.⁠
Toss the apple with the lemon juice.⁠
Spread the jalapeño mayonnaise over the toasted Abbott’s Bakery High Protein Bread. Top two slices with the baby cos, herby roast chicken, apple and walnuts. Sandwich with the remaining bread and serve.

10/09/2026

Sweet, savoury and packed with spring colour. Honey-roasted baby carrots layered over creamy whipped feta on toasted Abbott’s Bakery Harvest Seeds & Grains, finished with pistachios, fresh mint and a drizzle of hot honey.

Serves 2
Ingredients:
Honey-roasted carrots
300g baby carrots, trimmed and scrubbed
1 tbsp extra virgin olive oil
1 tbsp honey
Cracked black pepper
Whipped feta
150g feta
80g thick Greek yoghurt
1 tbsp extra virgin olive oil
1 tsp lemon juice
Hot honey
2 tbsp honey
½ tsp chilli flakes
1 tsp lemon juice
To serve
2 slices Abbott’s Bakery Harvest Seeds & Grains
Extra virgin olive oil, for brushing
30g roasted pistachios, roughly chopped
5g mint leaves
Cracked black pepper

Method:
Preheat oven to 200°C fan-forced. Line a baking tray with baking paper.
Halve any larger baby carrots lengthways, leaving the smaller carrots whole. Place on the prepared tray and toss with the olive oil, honey, and pepper. Roast for 20–25 minutes, turning halfway, until tender and caramelised.
Meanwhile, place the feta, yoghurt, olive oil and lemon juice in a small food processor and blend until smooth and creamy.
To make the hot honey, combine the honey, chilli flakes and lemon juice in a small bowl.
Lightly brush the Abbott’s Bakery Harvest Seeds & Grains with olive oil and toast until golden.
Spread the whipped feta generously over the toast and top with the honey-roasted carrots. Scatter with the pistachios and mint, then finish with the hot honey and cracked black pepper.

Take your toastie game to a new level. Sweet caramelised onions and perfectly melted cheese meet the rich flavour of Abb...
27/08/2026

Take your toastie game to a new level. Sweet caramelised onions and perfectly melted cheese meet the rich flavour of Abbott's Bakery Sourdough Rye for a French Onion Toastie worth savouring.

Serves 2
Ingredients
4 slices Abbott's Bakery Sourdough Rye
30g unsalted butter
3 brown onions, thinly sliced
2 sprigs thyme, leaves picked
80ml beef stock
Black pepper
1 tbsp Dijon mustard
100g gruyère, grated
15g unsalted butter, softened
Mixed salad leaves, to serve
Method
Melt the butter in a large frying pan over medium-low heat. Add the onions and thyme. Cook, stirring occasionally, for 40–45 minutes until deeply golden, soft and jammy.
Add the beef stock and cook for a further 5 minutes until reduced and glossy. Season with black pepper.
Spread the Dijon mustard over one side of each slice of bread.
Divide half the gruyère between two slices of bread. Top with the caramelised onions and remaining gruyère, then sandwich with the remaining slices.
Butter the outside of each sandwich.
Cook in a frying pan over medium-low heat for 3–4 minutes per side until deeply golden and crisp and the cheese has melted.
Slice in half and serve immediately with the mixed salad leaves.

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Sydney, NSW

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