Barb and Scott Redden exhibited their Lavosh style crispbreads in the Royal Melbourne Fine Foods Awards and won 3 Gold medals for their Naked, Nigella and Salt and Pepper Lavosh and a Silver medal for their Sesame Lavosh.
Comments made by the judges were "Excellent products, with buttery and nutty flavours, breaks cleanly and holds toppings well."
Barb and her husband Scott still hand roll and hand cut each and every piece of Barossa Bark, in four different styles:
• Naked Great with everything
• Salt & pepper Antipasto & Dips
• Sesame seed White mould cheeses & Blues
• Nigella seed Goat’s milk cheeses, Dips & Antipasto
Barb Buggy’s Barossa Kitchen
Contact: Barb & Scott Redden
Phone: +61(0)8 8562 8215
Fax: +61(0)8 8562 8215
Address: PO Box 132, GREENOCK, S.A. 5360