Barossa Bark is a delicious, handmade lavosh-style crispbread, ideal for cheese, dips and antipasto platters.
As a busy Barossa caterer in the early 1990s, Barb Buggy created a recipe for her own crispbread to serve on antipasto and cheese platters. It soon became so popular that she outgrew their home kitchen and built a production kitchen adjacent to their home in the western Barossa.
Why the name Barossa Bark? She wanted to differentiate this product from traditional lavosh crispbreads but couldn’t think of an appropriate name.
Sitting on her veranda one summer evening with a glass of wine, there it was – a beautiful old Gum Tree with its bark characteristically peeling away. Barossa Bark it was!
Barb and her husband Scott still hand roll and hand cut each and every piece of Barossa Bark, now in five different styles:
• Naked Great with everything
• Salt & pepper Antipasto & Dips
• Poppy seed Caramelized Cumquat & Aged Cheddar
• Sesame seed White mould cheeses & Blues
• Nigella seed Goat’s milk cheeses, Dips & Antipasto
Available: nationally.
For your nearest retailer please contact:
Food Nation (08) 8346 9388 (SA)
Blue Cow Cheese Company (08) 9477 5277 (WA)
Tomewin Farm (04) 3315 5103 (QLD)
Australia On A Plate (02) 9667 1677 (NSW)
Savour & Grace 0414 358 182 (VIC)
Recipe: Barb’s roasted capsicum and chilli dip
Ingredients:
4 red capsicums
2 tablespoons sour cream
Salt & pepper
2 chipotle peppers in adobo sauce
Method
Place capsicums on a tray, drizzle with olive oil and place in a preheated 180 degree oven until skin has blackened in places – approximately 25 minutes.
Allow to cool, then peel, seed and slice capsicums and place in a sieve to drain.
Put capsicum into a food processor and puree then add the sour cream and chipotle peppers.
Add salt and pepper to taste, pulse the unit until combined and pour into a colourful serving dish.
Garnish with coriander and serve with your favourite Bark!
For more information on Barossa Bark visit www.barossa.com
