Saskia Style:

Lo­cal pro­duce a not- so- se­cret in­gre­di­ent in cafe’s de­li­cious dishes

Bundaberg Style - - CONTENTS -

Saskia high­lights how great home­wares and meals can com­bine well.

SASKIA De Paoli is a woman who ap­pre­ci­ates qual­ity food.

With her hus­band, Dean, and son, Luke, grow­ing mini roma and cherry toma­toes through De Paoli Toma­toes, she un­der­stands the im­por­tance of us­ing fresh, lo­cal in­gre­di­ents to give meals an ex­tra dis­tinc­tive flavour.

Saskia Cof­fee Cake More has be­come quite the place to visit in Bund­aberg East for those who are look­ing for a menu that is sim­ple but also sim­ply de­li­cious.

Mrs De Paoli said she was proud to show­case so many lo­cal pro­duc­ers to din­ers from all over Aus­tralia who came to the cafe be­cause they had heard about the fab­u­lous fare.

“I love noth­ing more than grab­bing fresh toma­toes from the farm to use in our cook­ing for 10 months of the year and us­ing them in things such as mak­ing our own pas­sata for our lasagnes and you can­not be­lieve the dif­fer­ence in flavour,” she said.

“Add to that we use toma­toes in our br­uschetta, our gar­den sal­ads and even while they are in sea­son have tomato rel­ish for sale, which prom­ises to have a stun­ning flavour.

“It is won­der­ful to have the op­por­tu­nity to adapt our menu to suit the sea­sons and al­low for that fresh­ness – for ex­am­ple we have snow peas and pump­kins at the mo­ment, so are able to do a beau­ti­ful pump­kin salad and pump­kin soup with a slight twist.”

Look­ing at the menu, Mrs De Paoli can clearly name a num­ber of lo­cal farm­ers who have helped give dishes that ex­tra kick, in­clud­ing lo­cal basil from Kevin Grimer to make their divine pesto sauce and sweet pota­toes from Prichard Farms Moore Park Rd to make the most sen­sa­tional Mo­roc­can sweet potato salad and sweet potato ba­con roll.

They also use mi­cro herbs and gor­geous lit­tle ed­i­ble flow­ers and straw­ber­ries from One Lit­tle Farm, while their fresh salad mix is from Al­li­son Acres.

“We re­ally do pride our­selves on su­per-fresh in­gre­di­ents and keep­ing it easy and cre­at­ing de­li­cious, un­for­get­table food,” she said.

“We have con­tin­ued to de­velop our own spin on things that the din­ers rave about, in­clud­ing our pesto eggs for break­fast cre­ated by Jenna, which is such a hit and I think it is be­cause the pesto is made from scratch and the com­bi­na­tion is just a win­ner. We have also found our yummy gourmet chicken sausage rolls are a suc­cess, while we also have our own twist on the reuben sand­wich has proven ex­tremely pop­u­lar.

“In­cluded is also our soup of the day, which changes all the time and cur­rently is our very own fresh tomato and veg­eta­bles with gor­geous hand­made chicken dumplings, which is sim­ply a taste sen­sa­tion.”

Mrs De Paoli also draws on her Dutch her­itage for the cafe menu, with Dutch cro­quettes that she de­scribes as gor­geous morsels con­sist­ing of a meaty ragout made into de­li­cious balls crumbed and served with a sim­ple side salad.

Not to for­get a re­fresh­ment too, Mrs De Paoli even has her own sig­na­ture juice of or­ange, ap­ple and gin­ger to add some zest to your step.

But where Saskia Cof­fee Cake More truly comes into its own is in the cakes and pas­tries. In the cafe, El­yse con­tin­ues to be an ab­so­lute whiz with cakes and makes what can only be de­scribed as the most fab­u­lous cre­ations.

“Her love for bak­ing is ob­vi­ous as ev­ery day there is a new whiz-bang cake on the counter, while we con­tinue to have our favourites such as lemon driz­zle, chocolate mud cake, car­rot cake and yummy scones,” she said.

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