Quality food. It sounds simple, but it takes dedication, supervision, and constant innovation from our culinary team to ensure Bellini’s delivers quality food each and every time a guest sits down at one of our tables.
When we relaunched Bellini’s Bar & Restaurant last year, the hard work of our chefs was at the centre of the vision we hoped to create. Locally sourced and seasonal ingredients are used in the dishes on our menu. And where possible, we oversee all our ingredients from the producers to your plate. Our team of chefs and waiting staff endeavour to create all final products on our menu in house, a source of pride for all of our team.
We want the best, the freshest, the tastiest dishes to be delivered to your table when you dine in Bellini’s. One of the many ways we do this is by ensuring that all breads listed on our menu are made in house.
Direct from Chef
Brendan Brosnan, our Bellini’s Bar & Restaurant Chef, comments below on our homemade breads.
“In The Maryborough kitchen, we strive to produce all items on our menus in house. Our breads, which might seem like the easiest products to produce, take time and effort to bake on a daily basis. And it is one of our products for which I am most proud.
We make seven different types of bread in house, which we use for everything from afternoon tea to our busy function business. If you order a sandwich from our bar menu, you have the option of Sun-dried Tomato Loaf, Salted White Mini Loaf, Multi Seed Loaf, or Brown Soda Bread. Our Afternoon Tea features warm brioche, and our tomato and cheese breads are served at dinner.
Our breads have come a long way with the help of our Chef, Karal Smolko, who creates recipes and trains our chefs so we consistently deliver quality.”
Chef Brendan also decided to share his recipe for Sun-dried Tomato mini loafs. The recipe makes 34 mini loaves.
- 3kg Strong Flour
- 300g Sun-dried Tomato
- 110g Yeast
- 75g Salt
- 1350ml Warm Water
- 300ml Oil
- 5 Whole Eggs
- Place all ingredients, except yeast and water, into a mixing bowl
- Mix yeas in warm water and add to mixing bowl
- Beat 15 minutes then prove for 45 minutes
- Knock back the bread, then portion into small pieces (150g)
- Prove again and back at 180º Celsius for 20 minutes
Enjoy! And be sure to let us know what other recipes you'd like to try!