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Wonder bread

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Mix it, roll it, bake it, make it.

Australians love bread. Whether it’s pita or sourdough, brioche or damper, naan or roti, bagels or lavash, millions of us eat it every week. And with the steady (a-hem) rise of artisanal offerings (including gluten-free and vegan varieties), it’s no longer a question of wholegrain or white? Sliced or not?

One thing that will never change: when it comes to bread, fresher is always better. And you can’t get much fresher than homemade. Here are some books to help you catch onto the latest wave of home baking, and fill your world with that fresh-baked smell.

Recipes

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Plum Pudding

So-named because it contains prunes, this is a classic Christmas dish, here using butter instead of the traditional beef suet.

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Christmas fruit mince pies

The fruit mince in this recipe is quick to prepare and needs no time to mature, making these an easy festive treat to bake.

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Chicken in a pot with lemon and orzo

This is not exactly the same as perhaps the most precious recipe in my repertoire, My Mother’s Praised Chicken, which found a home in my eighth book, Kitchen, but it owes a lot to it. A family favourite, it’s a simple one-pot dish which brings comfort and joy, and it is my pleasure to share that with you.

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Chocolate, tahini banana bread

I have been making a banana bread with chocolate and tahini on repeat for a while now, and every time I’ve eaten it over the last year or so, I couldn’t help thinking that the particular combination of intense chocolatiness, sweet, texture-softening banana and the rich earthiness of tahini would make the perfect warm pudding.

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Sourdough starter

Learn how to make your own sourdough starter with James Strawbridge. 

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One-pan salmon with zucchini and potato wedges

So easy to whip together, this one-pan meal has dinner on the table in 30 minutes!

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Berry platter with sheep’s labneh and orange oil

A fruity dish from Ottolenghi Flavour by Yotam Ottolenghi and Ixta Belfrage.

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Portobello steaks and butter bean mash

A vegetarian recipe that is simply as good as any steak (with mash), if not better.

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Stuffed aubergine in curry and coconut dal

A satisfying aubergine and lentil dish from Ottolenghi Flavour by Yotam Ottolenghi and Ixta Belfrage.

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Easiest broccoli quiche

With red pesto-layered filo, Cheddar and cottage cheese.

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My kinda butter chicken

With fragrant spices, tomatoes, cashew butter and yoghurt.

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Crispy salmon tacos

With cajun spice, mango, sweet cherry tomatoes and lime.

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Slow-cooked pork pibil

With pink pickled onions.

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S’mores rocky road

With peanuts, marshmallows and chocolate.

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Slow roasted peppers

With chilli, lemon and garlic beans.

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Classic banana bread

A mash of ripe bananas is delicious baked in this sweet, bread-like cake, while spices and nuts add flavour and crunch.

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Vegan banana bread

Use up those ripes bananas in this easy, delicious recipe. And it's completely animal product free!  

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Banana bread

A divine recipe from How to be a Domestic Goddess.

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Banana bread in a jar

An innovative way to bake banana bread from Food Hacker.

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Tropical margarita cocktail

These creative margarita recipes from Let's Get Tropical put a delicious twist on a refreshing classic. 

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Traditional Sicilian orange cake

The story goes that monks at the Benedictine monastery in Catania invented this cake – while we’ll never know for sure, they certainly had a reputation as true food connoisseurs.

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Allotment cottage pie

With root veg, porcini mushrooms, marmite & crispy rosemary.

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Chicken noodle stir-fry

With black bean sauce and tenderstem broccoli. 

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Giant veg rösti

With poached eggs, spinach & peas.