Abbott's Bakery

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

04/06/2026

Cold days call for golden Tuna Melt Toasties on Abbott’s Country Grains. Crispy, cheesy, and perfect for winter lunches.

Serves 2
Ingredients:
4 slices Abbott’s Bakery Country Grains
1 x 185g tin tuna in olive oil, drained well
2 tbsp whole egg mayonnaise
1 tsp Dijon mustard
1 tbsp capers, finely chopped
1 tbsp dill, finely chopped
1 tbsp flat-leaf parsley, finely chopped
1–2 tsp lemon juice
Finely grated lemon zest, to taste
Black pepper
80g sharp cheddar, grated
Olive oil or softened butter, for brushing

Method:
In a bowl, flake the tuna into large pieces. Don’t mash it. You want texture.
Add the mayonnaise, Dijon, capers, dill, parsley, lemon juice and zest. Mix gently until just combined. Season to taste. It should be bright, slightly sharp and well-balanced.
Lay out the bread slices and lightly brush one side of each with olive oil or butter.
Flip over two slices and divide the tuna mixture evenly between them, spreading right to the edges.
Top generously with grated cheddar, then sandwich with the remaining bread slices, oiled side facing outwards.
Cook in a toastie press, frying pan or hot oven until the bread is deeply golden and crisp and the cheese is melted and bubbling.
Rest briefly before slicing and serving hot.

For a lamb souvlaki moment at home, layer tender lamb, sliced tomato, fresh herbs and creamy yoghurt on Abbott’s Bakery ...
26/05/2026

For a lamb souvlaki moment at home, layer tender lamb, sliced tomato, fresh herbs and creamy yoghurt on Abbott’s Bakery Rustic White - the ultimate canvas for your creativity.

Serves 2
Ingredients
4 slices Abbott’s Bakery Rustic White

Lamb
200 g lamb backstrap
1 tbsp garlic-infused extra virgin olive oil
½ tsp dried oregano
½ tsp sweet paprika
¼ tsp ground cumin
Zest of ¼ lemon
2 tsp lemon juice
Cracked black pepper

Yoghurt
½ cup thick Greek yoghurt
2 tsp lemon juice
2 tsp garlic-infused olive oil

Salad
1 medium tomato, sliced
½ continental cucumber, sliced
2 tbsp very thinly sliced red onion
¼ cup flat-leaf parsley leaves
1 tbsp mint leaves

Method
Rub the lamb with garlic-infused olive oil, oregano, paprika, cumin, lemon zest, lemon juice, and cracked black pepper. Marinate for at least 20 minutes.
Heat a cast iron pan over medium-high heat. Cook the lamb for 2–3 minutes per side for medium rare, depending on thickness. Rest for 5–10 minutes, then slice against the grain.
In a small bowl, stir together the yoghurt, lemon juice, and garlic-infused olive oil.
Lightly toast the Abbott’s Bakery Rustic White. Spread yoghurt generously on both slices.
Layer the sliced lamb, tomato, cucumber, red onion and herbs. Season lightly with cracked black pepper.
Close the sandwiches, press gently and slice cleanly in half to reveal the cross-section. Serve immediately.

This Croque Madame with Gruyère and Thyme combines classic French indulgence with Abbott’s Bakery High Protein Bread for...
20/05/2026

This Croque Madame with Gruyère and Thyme combines classic French indulgence with Abbott’s Bakery High Protein Bread for a dish that's rich, golden, and satisfying. ⁠

Serves 2
Ingredients
4 slices Abbott’s Bakery High Protein Bread
120 g good quality leg ham
80 g gruyère cheese, finely grated
2 eggs
20 g butter
1 tsp fresh thyme leaves
Freshly cracked black pepper

Béchamel
20 g butter
20 g plain flour
240 ml warm milk
2 tbsp finely grated gruyère
½ tsp fresh thyme leaves
½ tsp finely grated lemon zest
Pinch freshly grated nutmeg
Cracked black pepper

Method
Preheat the oven to 200°C.
To make the béchamel, melt the butter in a small saucepan over medium heat. Add the flour and cook, stirring constantly, for about 1 minute until lightly nutty but not coloured.
Gradually whisk in the warm milk until smooth. Continue cooking, stirring frequently, until the sauce thickens and coats the back of a spoon.
Stir through the grated gruyère, thyme, lemon zest and nutmeg. Season lightly with cracked black pepper. Remove from the heat and set aside.
Spread a generous spoonful of béchamel over two slices of bread. Divide the ham between them and sprinkle over half of the grated gruyère.
Top with the remaining slices of bread. Spread another spoonful of béchamel over the top of each sandwich and scatter over the remaining gruyère.
Place in the oven and bake until the cheese melts and the tops turn golden and bubbling, about 12 minutes.
Meanwhile, melt the butter in a frying pan and cook the eggs until the whites are just set but the yolks remain soft.
Place each hot sandwich on a plate and top with a fried egg. Finish with cracked black pepper and a little extra thyme. Serve immediately while hot, letting the yolk spill into the sandwich.

Turn a simple lunch into something special with roast chicken, fresh tarragon mayonnaise, and crisp celery on Abbott’s B...
17/05/2026

Turn a simple lunch into something special with roast chicken, fresh tarragon mayonnaise, and crisp celery on Abbott’s Bakery Dark Rye.

Serves 2
Ingredients
4 slices Abbott’s Bakery Dark Rye
2 cups shredded store-bought roast chicken (mix of breast and thigh, including a little finely chopped skin)
1 celery stalk, very finely sliced on the diagonal
1 tbsp finely chopped fresh chives
Cracked black pepper

Tarragon Mayonnaise
2 tbsp whole-egg mayonnaise
1 tsp Dijon mustard
1 tbsp finely chopped fresh tarragon
1 tsp lemon zest
1 tsp lemon juice
Method
In a bowl, combine the mayonnaise, mustard, tarragon, lemon zest and lemon juice. Season with cracked black pepper. The flavour should be bright and herbaceous.
Place the shredded roast chicken in a separate bowl. Include a little finely chopped chicken skin for extra flavour. Fold through just enough of the tarragon mayonnaise to lightly coat the chicken. Stir through the chopped chives. Keep some mayonnaise aside for spreading.
Slice the celery very thinly on the diagonal. Toss with a small squeeze of lemon to keep it crisp and fresh.
Lay the Abbott’s Bakery Dark Rye on a board and spread with a thin layer of the reserved tarragon mayonnaise.
Top with the dressed chicken and scatter over the crisp celery. Finish with cracked black pepper.
Close the sandwiches, press gently and slice in half to serve.

13/05/2026

A French café favourite with a high protein twist. This Croque Madame with Gruyère and thyme is layered on Abbott’s Bakery High Protein bread, baked until golden and finished with a perfectly soft egg.⁠
⁠
Serves 2
Ingredients
4 slices Abbott’s Bakery High Protein Bread
120 g good quality leg ham
80 g gruyère cheese, finely grated
2 eggs
20 g butter
1 tsp fresh thyme leaves
Freshly cracked black pepper

Béchamel
20 g butter
20 g plain flour
240 ml warm milk
2 tbsp finely grated gruyère
½ tsp fresh thyme leaves
½ tsp finely grated lemon zest
Pinch freshly grated nutmeg
Cracked black pepper

Method
Preheat the oven to 200°C.
To make the béchamel, melt the butter in a small saucepan over medium heat. Add the flour and cook, stirring constantly, for about 1 minute until lightly nutty but not coloured.
Gradually whisk in the warm milk until smooth. Continue cooking, stirring frequently, until the sauce thickens and coats the back of a spoon.
Stir through the grated gruyère, thyme, lemon zest and nutmeg. Season lightly with cracked black pepper. Remove from the heat and set aside.
Spread a generous spoonful of béchamel over two slices of bread. Divide the ham between them and sprinkle over half of the grated gruyère.
Top with the remaining slices of bread. Spread another spoonful of béchamel over the top of each sandwich and scatter over the remaining gruyère.
Place in the oven and bake until the cheese melts and the tops turn golden and bubbling, about 12 minutes.
Meanwhile, melt the butter in a frying pan and cook the eggs until the whites are just set but the yolks remain soft.
Place each hot sandwich on a plate and top with a fried egg. Finish with cracked black pepper and a little extra thyme. Serve immediately while hot, letting the yolk spill into the sandwich.

08/05/2026

Abbott's Bakery Dark Rye offers the ultimate canvas for this Roast Chicken sandwich with Tarragon Mayonnaise and crisp celery. ⁠

Serves 2
Ingredients
4 slices Abbott’s Bakery Dark Rye
2 cups shredded store-bought roast chicken (mix of breast and thigh, including a little finely chopped skin)
1 celery stalk, very finely sliced on the diagonal
1 tbsp finely chopped fresh chives
Cracked black pepper

Tarragon Mayonnaise
2 tbsp whole-egg mayonnaise
1 tsp Dijon mustard
1 tbsp finely chopped fresh tarragon
1 tsp lemon zest
1 tsp lemon juice
Method
In a bowl, combine the mayonnaise, mustard, tarragon, lemon zest and lemon juice. Season with cracked black pepper. The flavour should be bright and herbaceous.
Place the shredded roast chicken in a separate bowl. Include a little finely chopped chicken skin for extra flavour. Fold through just enough of the tarragon mayonnaise to lightly coat the chicken. Stir through the chopped chives. Keep some mayonnaise aside for spreading.
Slice the celery very thinly on the diagonal. Toss with a small squeeze of lemon to keep it crisp and fresh.
Lay the Abbott’s Bakery Dark Rye on a board and spread with a thin layer of the reserved tarragon mayonnaise.
Top with the dressed chicken and scatter over the crisp celery. Finish with cracked black pepper.
Close the sandwiches, press gently and slice in half to serve.

05/05/2026

To recreate a classic lamb souvlaki at home, layer tender lamb, fresh herbs and creamy yoghurt between slices of Abbott’s Bakery Rustic White.⁠
⁠
Serves 2⁠
Ingredients⁠
4 slices Abbott’s Bakery Rustic White⁠
⁠
Lamb⁠
200 g lamb backstrap ⁠
1 tbsp garlic-infused extra virgin olive oil⁠
½ tsp dried oregano⁠
½ tsp sweet paprika⁠
¼ tsp ground cumin⁠
Zest of ¼ lemon⁠
2 tsp lemon juice⁠
Cracked black pepper⁠
⁠
Yoghurt⁠
½ cup thick Greek yoghurt⁠
2 tsp lemon juice⁠
2 tsp garlic-infused olive oil⁠
⁠
Salad⁠
1 medium tomato, sliced⁠
½ continental cucumber, sliced⁠
2 tbsp very thinly sliced red onion⁠
¼ cup flat-leaf parsley leaves⁠
1 tbsp mint leaves⁠
⁠
Method⁠
Rub the lamb with garlic-infused olive oil, oregano, paprika, cumin, lemon zest, lemon juice, and cracked black pepper. Marinate for at least 20 minutes.⁠
Heat a cast iron pan over medium-high heat. Cook the lamb for 2–3 minutes per side for medium rare, depending on thickness. Rest for 5–10 minutes, then slice against the grain.⁠
In a small bowl, stir together the yoghurt, lemon juice, and garlic-infused olive oil.⁠
Lightly toast the Abbott’s Bakery Rustic White. Spread yoghurt generously on both slices.⁠
Layer the sliced lamb, tomato, cucumber, red onion and herbs. Season lightly with cracked black pepper.⁠
Close the sandwiches, press gently and slice cleanly in half to reveal the cross-section. Serve immediately.

Abbott’s Bakery Sourdough Rye topped with sautéed mushrooms and labneh, finished with butter and lemon for a delicious m...
30/04/2026

Abbott’s Bakery Sourdough Rye topped with sautéed mushrooms and labneh, finished with butter and lemon for a delicious masterpiece. ⁠
⁠
Ingredients:⁠
2 slices Abbott’s Bakery Sourdough Rye⁠
250 g swiss brown mushrooms⁠
2 thyme sprigs⁠
1 tbsp butter⁠
180 g labneh⁠
Lemon juice⁠
Cracked black pepper⁠
⁠
Method:⁠
Slice the mushrooms into thick slices or halves.⁠
Heat the butter in a pan over medium-high heat. Add the mushrooms in a single layer and cook undisturbed for 2–3 minutes until golden. Add the thyme.⁠
Turn and cook for a further 3 minutes until deeply golden. Add a squeeze of lemon juice to make them glossy.⁠
Toast the sourdough and spread generously with labneh.⁠
Spoon over the mushrooms and finish with thyme, and pepper.

Herb roasted chicken folded through a light tarragon mayonnaise with celery and toasted walnuts on Abbott’s Bakery Sourd...
28/04/2026

Herb roasted chicken folded through a light tarragon mayonnaise with celery and toasted walnuts on Abbott’s Bakery Sourdough Rye, creating a delicious deli-style sandwich at home. ⁠
⁠
Serves 2⁠
Ingredients:⁠
4 slices Abbott’s Bakery Sourdough Rye ⁠
160g herb roast chicken, shredded⁠
1 celery stalks, finely diced⁠
20 g walnuts, toasted and roughly chopped⁠
½–1 tbsp finely chopped chives⁠
Soft leaf lettuce⁠
Cracked black pepper⁠
Tarragon Mayonnaise (makes a jar, serves 4)⁠
4 tbsp whole-egg mayonnaise⁠
2 tsp Dijon mustard⁠
2 tbsp finely chopped tarragon⁠
2 tsp lemon zest⁠
2 tsp lemon juice⁠
⁠
Method:⁠
Toast the walnuts in a dry pan over medium heat for 2–3 minutes until fragrant. Set aside to cool.⁠
In a large bowl, combine the shredded chicken, celery, walnuts and chives. Season lightly with cracked black pepper.⁠
In a separate bowl, mix the mayonnaise, Dijon, tarragon, lemon zest and lemon juice until smooth.⁠
Add the dressing to the chicken mixture gradually, folding through until just coated. You want it glossy and lightly bound, not overly creamy. If you have any pan juices from the roast chicken, fold through a spoonful for extra depth.⁠
Lay out the bread slices. Spread lightly with the tarragon mayonnaise, layer with soft leaf lettuce, then spoon over the chicken mixture. Finish with cracked black pepper, close and slice. Store the remaining Tarragon Mayonnaise in a jar in the fridge.

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Sydney, NSW

Telephone

+611800302437

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