My photos from the 2017 Bream Creek Show, it was a brilliant day, lots of families out to enjoy all the attractions of this country show. The giant pumpkin growing competition set a new record 450 Kilos, and there was also gum boot throwing, lawn mower races, pie eating competitions, oyster shucking races and others plus all the competitions for cooking, preserving, home industries and art and craft in the hall of industries . Sands Family circus and Make believe had a few shows on each during the day for children and families and as well as other bands and musicians. Plenty of food and drink choices too, the usual volunteer group sausage sizzles around the show grounds but also, a growing each year, number of Tasman Peninsula and other Tasmanian food producers so it is not difficult to find a lovely glass of Tasmanian wine, fresh oyster, gourmet burger or some other street food, I always love the lunch in the hall prepared by the show committee voluteers, it is always fresh and local.
we didn’t have a huge amount of time to prepare our entries when we got home Friday night, but the kids had lots of fun and we all left with a few prizes each, Oscar (2) did the best with 2 Firsts!
Garlic and herb Pull apart
500 grams plain flour
1 teaspoon yeast
1 teaspoon salt
1 teaspoon sugar
1 teaspoon bread improver
300 ml luke warm water
for the garlic butter
4 cloves garlic
1/2 bunch fresh parsley
1 tablespoon dry oregano
1 tablespoon fresh oregano
1 tablespoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon cracked pepper.
to make the herb and garlic butter whip all ingredients together in the blender.
Pre-heat oven to 180°C.
knead all the bread ingredients together to create a smooth dough. I do this in the thermomix
Let dough rise for 30 minutes or until doubled in size.
Roll onto a floured board into large rectangle and spread herb butter over dough.
If necessary, sprinkle dough with flour first to prevent butter from sliding off.
With a butter knife, cut 3-4cm wide strips. Fold each dough strip in half lengthways and place cut side up in a 26cm springform tin until all the strips are pressed in together. leave to rise in a warm spot for about 20 minutes, at this stage it doesn’t need to rise to much but it needs to relax again before baking.
Bake for approximately 40-45 minutes. Serve hot.