Sometimes you just want a bagel with smoked salmon and cream cheese, or a toasted chicken, cheese and avocado sanga to beat off ravenous hunger – right?
The origin of the bagel we know today dates back to 1683 as a salute to King Jan Sobieski, who had just successfully led Poland against Turkish invaders, all from the back of his favourite horse.
To honour the known equine enthusiast, a Polish baker shaped his obwarzanek into circles meant to resemble boot stiruups, for which the German term is ‘beugel’.
These days, the humble bagel has become an iconic New York street food and made its way to delight us Down Under. Here are five joints to find your perfect bagel or sanga:
Try the Croque Monsieur
Experience ‘gastronomie Française’ at Ché Bon on Cherry Street in Ballina, where French tradition meets Australian fusion. On balmy days sit alfresco at wooden tables with cheery orange chairs, while indoors, fairy lights and black-clothed tables set an elegant tone for evening fine dining from a menu of French favourites.
Say bon appetit to a lunch date with friends and wrap your hands around the Big Bon – a brioche sandwich with slow-cooked beef, Swiss cheese, salad, confit cherry tomatoes, French pickles, blue cheese sauce and fries – or the French version of a ham and cheese sandwich, the Croque Monsieur, with Comte cheese and Bangalow sweet pork.
Gourmet Bagel & Sanga Delights
Bringing a bite of Melbourne’s deli sandwich scene to the Western suburbs, head down Barkly Street in Footscray to discover Ollie’s Deli where gourmet sanga and bagel delights await to tempt taste buds. Step into a bright and breezy green and white tiled interior, with softly glowing globe lighting overhead and white table settings softened with potted greenery to peruse a concise menu of sandwich and bagel options to go with your brew of choice.
Perhaps chow down on the pastrami toasted sanga with American cheese, sauerkraut, pastrami and Ollie’s special sauce; or the truffle cheese melt with mozzarella, Swiss and Gruyère cheese, truffle and mushroom salsa and truffle oil. Sweet tooths salivate over Biscoff pankpan – shokupan with Biscoff and condensed milk.
Food to Warm the Heart
Delicious bread that warms the heart along with pastries, toasties and rolls are on the menu at Hearthfire Bakery on Hyde Street in Bellingen. Owners Sally and Dave are passionate about not only bread but also sustainability, local ingredients and creating a sense of community; while a team of highly-skilled craftspeople lovingly create doughs turning them into loaves such as baguettes, ciabatta and spelt multigrain.
Pair a dandelion chai tea with an oat and raisin cookie, or rose pistachio brownie; rolls and toasties such as a rustic Reuben with pastrami, pickles, sauerkraut, Swiss cheese and Russian dressing always hit the mark, or wrap your mouth around a pulled pork and slaw roll. Finish with a sweet treat like a caramel slice or Persian love cake.
Gourmet Pies and Toasted Sangas
Located in the heart of Euroa, Mawson’s Bakery Café on Binney Street West has been a beloved local institution for more than 30 years. This family-owned and operated bakery has been serving up delicious treats and warm hospitality since its inception believing no dish is better than its ingredients and the best ingredients are usually local, all served with a smile in warm and inviting surroundings.
Take your pick from cabinets overflowing with temptations including gourmet pies such as the Ned Kelly or smoky bacon, while toasted sandwiches such as chicken, cheese and avocado always appease hunger pangs; perhaps devour a bacon and egg roll, or gluten-free quiche for lunch, washed down with an iced coffee.
Freshly-made Sourdough Sandwiches
Photo credit: Leonardo Caruso.
Find friendly, relaxed and personable service at modern café Brick Lane Espresso in the quiet leafy village-style shops of Philip Mall in West Pymble. With a fenced playground within sight, this locally-loved eatery is a hangout for parents looking to enjoy a caffeine fix while the kids let off steam, while indoors is warm and welcoming with exposed brick, subway tiles and polished concrete counters.
Drop in for a range of freshly-made sourdough sandwiches like ham, provolone, basil pesto and semi-dried tomatoes, or lamb meatballs with Moroccan spices, coriander salsa, yoghurt and preserved lemon; perhaps the Reuben tempts Wagyu corned beef, secret sauce, pickles, Jarlsberg cheese and slaw, served on rye bread.
