Saturday, April 13, 2024



In yesterday’s post on AC/DC’s It’s a Long Way to the Top (If You Wanna Rock ‘n’ Roll) I mentioned that some sing the chorus as "It's a long way to the shop if you want a sausage roll" or "Chiko Roll".

Ron (USA), Dave (Scotland), Tim (USA), David (England) and all those who are overseas Byters, you may this post informative in respect of Oz delicacies, as well as international ones.

Following is an article I came across that touches on sausage rolls and more. I found it of interest, hopefully you will as well.

(The site that posted the article is a petrolhead site called Street Machine).

Pics and an addition at the end by moi.


The article:

13 May 2016


An ode to the mechanic’s best friend, the bakery.

MOST of us who minister to cars, trucks, bikes and buses for a living tend to rely heavily on the presence of a good bakery nearby. Mechanics rarely have time for a luxurious sit-down lunch. Baked goods, however, are easily consumed on the go, and are a rare but welcome comfort in a profession where a cup of International Roast might be considered a luxury. They also serve – along with a Big M Iced Coffee – to provide breakfast when late to work, and are essential on any long road trip. Here, then, is my ode to the bakery, and a few tips for how best to approach them.


The most important rule of the lamo is to grab a spare. Buying a single is fraught with danger and just plain silly. Just trust me here and grab lamingtons in pairs.



The pastie is the health food of the bakery. Ordering one makes me feel like Trevor Hendy. It’s the peas. Peas are a superfood and the five or so inside each pastie proves that healthy choices in the bakery do not have to affect taste. Eating two pasties is the best way to double your daily vegetable intake.



The perfect breakfast food. The trick to eating a sausage roll is in the way you treat the ends. Some people approach it with the Miss Hilton method and demolish a good length of it straight up. But it is far tastier hitting it broadside and enjoying each crunchy end in two bites. This way you get four crunchy bites per roll.

And let us not forget the delicacy that is the sausage roll in a roll. I’m a fan; as a ‘bakery athlete’ it makes sense to carb-load. But the native home of the sausage roll is the tuckshop or truck stop. Taking on the SRR in a bakery setting may take up valuable stomach space that could be better utilised for lamingtons. I’m telling ya, you walk a tightrope trying to work out ‘best practice’ for stomach filling.


Every now and then I come across the baker producing the square meat pie. I give them a wide berth, as they are a throwback to Freemasonry. To get a square pie takes a special handshake or a signal to the baker to prove you are in the Lodge. Normal citizens that ask for one will be told they are still cold and not for sale yet. The square pie is the pastry equivalent of Scientology. Stick with round pies and reality.



I can take or leave tomato sauce with my pie; however, if the person serving me asks: “Dead horse, mate?” I immediately say yes – I’m a sucker for rhyming slang. There are a few techniques to consider when it comes to applying tommy sauce to a pie. Allow me to take you through them.

1. Missionary Style. This is where you penetrate the lid of the pie and inject the sauce within.

2. The Truckie Dump. This is where you get a single-serve squeeze pack, hold it over the pie and squeeze it in one hard, explosive movement. Great for when you’re driving.

3. The Zombie. Remove the pie lid, stir the sauce through the internal flesh, then refit lid to the undead pie.

4. The Professor. The polar opposite of The Truckie Dump. The Professor thinks he can distribute the sauce onto the pastry evenly enough to get the perfect sauce/pastry/meat ratio per mouthful.

5. The Redmond. This is done by squeezing tomato sauce onto your shirt within five seconds of obtaining it. A canteen medallion.


The circular shape of an apple pie is the single greatest piece of engineering in the history of mankind. It helps ensure the stewed, sweetened apple and buttery pastry are consumed in the correct ratio.

However, there are some simple steps to follow for maximum enjoyment. Some keen and green eaters of pie charge straight into the goodness recklessly. It is only when they are left holding a collapsed shell that the true toll of their gusto is revealed. The ‘hog bite’ method may yield some great results in the early stages of the pie, but only serves to undermine the pastry and will lead to an eventual collapse. Much better to work with the circular shape and adopt the bite-and-rotate method, remembering to also add about 35 degrees of forward tilt. The tilt method will strip the roof of the pie at a slightly increased rate compared to the floor, leaving the structure sound and controlled right to the last perfect bite.


I like to think of the baker as more of an alchemist than a chef, turning meat and flour into rows of golden, flaky, hot and delicious parcels of happiness. Every now and then I stumble across a baker (wizard) producing the Holy Trinity of Alchemy: the curry potato pie. This is the pinnacle of the baker’s art. I may even forgo the apple pie to leave room for the CPP. Well, actually I normally eat both, with a smile like a hippy at harvest time, tears of joy washing down my face and spilling onto the floor in big fat heavy happy drops.


I support our community bakers by making sure I drop a minimum of $15 each visit – it’s the least I can do. Indeed, bakers have been known to organise their daughter’s wedding upon hearing the approach of my motorcycle and pray to the Gods of Gold that I became a local.

I have been doing some work with current and former members of parliament to try and get bakers the recognition they deserve. So far I’ve got Kim Beazley and Clive Palmer on board with my idea of a national week of public holidays to celebrate the baker. A week of sharing around fresh, warm loaves of white bread, and bringing the family together for pies and sausage rolls with sauce. Who’s with me?


My comments:

What the author has said is fair enough but doesn't go far enough. He has missed out on some bakery items that were favourites of mine BPT, meaning Before Peg Tube. . .


Some bakeries serve them, a treat that can’t be rivalled. Such bakeries are rare but pure gold to find, to paraphrase the opening to the Japanese Iron Chef series: and if ever you should find such a bakery, it shall gain the people’s ovation and fame forever. Okay, maybe that’s a bit much, but BPT I used to love a bacon and egg sandwich. On one occasion some years ago, son Thomas and I stopped at a place after court to have a snack, mine being the above sandwich. I put it to my lips using the two hand method, took a bite and a copious amount of egg yolk went down the front of my white shirt. At trivia later, one of our member maintained that a bacon and egg sandwich was acceptable with soft fried egg yolks. So wrong, it should be flipped over fried egg and crispy bacon.



There are 101 varieties of vanilla slice these days but imho the only true vanilla slice is the one without embellishment and has yellow icing, although passionfruit is an acceptable additive to the icing:

It's the king of sweet bakery items (sorry about the non-PC gender designation).


The neenish tart should not be overlooked as a delectable sweet bakery item. In this case it is acceptable to add a later of raspberry jam on top of the cream under the icing.

The origin of the name is unknown, the tart was originally created in Australia and is mainly found there, as well as in New Zealand.


Another great delicacy:

Not of Australian origin, the Americans call them jelly doughnuts and there are varieties in other countries: the Polish pączki, the German Berliner, the Israeli sufganiyot, the Southern European krafne and the Italian bombolone. The first record of a jelly doughnut appeared in the Polish translation of a German cookbook published in 1532

A warm fried donut with a crunchy sugary crust that can be served hot or cold, filled with strawberry jam – how good is that?

Breakfast of champions.


So simple yet so delish:

Scones are probably the simplest of all baked goods, conjuring up fond memories for every Aussie - gatherings with family and friends, school bake sales, fundraising morning teas at work, quaint little cafes or your grandmother’s kitchen.

A perennial debate: is it jam with cream on top (as I maintain) or cream with jam on top?

One final note: scones with jam and cream should be had with tea, not coffee, the ttraditional Devonshire Tea.  There is evidence to suggest that the tradition of eating bread with cream and jam existed at Tavistock Abbey in Devon in the 11th century.


How I used to love this Italian treat:

Some food historians place the origins of cannoli in 827–1091 in Caltanissetta in Sicily, by the concubines of princes looking to capture their attention.

Is it any wonder that Clemenza said in The Godfather when they execute the man who betrayed Don Corleone:  :Leave the gun. Take the cannoli", which he had bought on his wife's instruction.

Cannoli should not be walked away from.


Other notables, some only occasionals:

Chocolate brownies







Any reader favourites that I have missed?

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.