Producers: Lust For Crust

Image source: Contributed

David Macintosh has been delighting sourdough fanatics around the region with his authentic slow leavened breads for the past few years and has certainly developed a cult following amongst anyone lucky enough to have discovered him.

Rye Grain, Quinoa and Amaranth, Caraway and Cumin, fruit loaves and even sourdough pizza bases are available at selected outlets including Harvest Fresh in Cooroy; Pomona’s Little Pantry; Spilldebeans in Pomona; Farmer and Sun in Gympie Southside; and Kandanga Farmstore in Kandanga.

Bread deliveries are only a couple of times a week and sell out almost immediately, so it pays to get there early in the day.

Sourdough doesn’t like being refrigerated; it can be kept at room temperature for 2 – 3 days for sandwiches, then it’s good for toast, croutons, crumbs or panzanella salad after that.

Look out for their pop-up sourdough doughnut stall which ‘pops up’ every few months.

Discover delicious ways to incorporate Lust For Crust’s famous sourdough into your cooking. Search Matt Golinki’s recipes.

About the Author /

matt@innoosamagazine.com.au

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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