Media Reviews

Country Style December 2009 Read the latest from Australia's iconic baking family - the Christmas products will delight!! Sydney Morning Herald - Summer Herald Friday January 4, 2008 BEST BREAD Treat yourself to a loaf from one of the finest bakeries in NSW, the Morpeth Sourdough Bakery. The Historic Arnott Bakehouse was opened by William Arnott's brother David in 1862. Nowadays, descendants of the Arnott family continue to bake and sell splendid sourdough loaves at the same location. Try the thick-crusted casalinga or the kalamata olive ciabatta, or ask if there are any tables available at the new restaurant upstairs. Open Wednesday to Sunday; bakery (9am - 5pm) and restaurant (lunch and dinner, bookings essential). by Angie Schiavone Sunrise in Maitland April 2007 What a fantastic Autumn morning on the banks of the Hunter River with the team from Channel 7's Sunrise program. Monique, the charming weather reporter, just so happens to love Tim Tam biscuits. After some introductions, we were able to demonstrate how we do the Tim Tam Slam - you know, when you bite each end off the Tim Tam and use it as a straw for your coffee or tea. As we found it can be deliciously messy, but a fond reminder of our adolescent years (yes, when doing that stuff was acceptable!). Just as much fun was Helen from Snails Bon Appetite with her snail races and her breakfast version of Escargot. Yes, snails sauted in garlic, butter, parsley and locally produced honey served on Morpeth Sourdough Baguette. It was Bon Appetite from us all! Sydney Morning Herald Good Living January 2007 Thompson is a carnivore, perhaps as a reaction to his time working on trawlers. His fish dishes are worthy contenders but it's in hearty, rich meats that he shines, blending French techniques and flavours with a touch of Mediterranean sunshine. The menu would keep me coming back every night if I was on holiday here (Zest Restaurant, Nelson Bay, NSW). You can start with warm slices of Morpeth Sourdough made by Stephen Arnott (yes, of that family, in the bakery where his great-great-great-grandfather began in 1862), with cultured butter. Review - Simon Thomsen Gourmet Traveller 2007 Restaurant Guide November 2006 Zest is positive proof that regional dining needn't be a ho-hum experience. From the warm Morpeth Sourdough served with cultured butter and sea salt.......there is thought and deft technique at every turn......there's no doubt Zest is outstanding value; this is a dining experience well worth travelling for. Chef - Glenn Thompson www.zestrestaurant.net.au Sydney Morning Herald Good Food Guide 2007 August 2006 Morpeth is all pretty cafes and a well-stocked tea shop, along with the fudge and alpaca-knits outlet. The Old Arnott's Bakery stands out for its original 1851 cottage and its boutique breads, hand-made by an Arnotts family descendent. Try dense wholewheat, white-tin or five-seed sourdough, or ciabatta style loaves. Johanna Saville Morpeth Sourdough August 2006 I am a bit of a sourdough fan. In fact that is about the only bread I eat, so I confess to having a few favourite bakers around Sydney. The trouble is because they often are boutique-sized and may not deliver to outlets in areas too far from their bakery, I find myself factoring in a bulk-buying visit when I am in the vicinity of one or other of them. However I am glad that Morpeth Bakery is stocked by Harris Farm Markets in Manly, as I have picked up several loaves there on recent visits. So far I’ve tried the casalinga, five seed spicy fruit and nut, and the light rye and I am very impressed. Made in the historic former Hunter River port of Morpeth, in the old Arnott Bakehouse (which for me adds an aaaah! factor) this bread has low GI, is 99.2 percent fat-free and contains no baker’s yeast, preservatives, additives, soy products, dairy or eggs. It does however have a great flavour. One more feel-good link. Morpeth Sourdough’s baker is Stephen Arnott, a direct descendant of William Arnott who founded the biscuit company we all grew up with. Sally Hammond Freelance Food Writer Sydney Morning Herald Good Living February 2006 Bryant and his wife Therese, are up there with Roy Slaven, Mikey Robbins and Andrew Johns - among the best things to come out of this historic river port. Therese Bryant oversees a team of genial, black-clad young women delivering unfussed, gently and warm hospitality. Her husband's 14-dish menu - using Hunter Valley produce, including the excellent Morpeth Sourdough with Hunter Grove olive oil - is so enticing, I'm plotting a return visit even before my first mouthful. Good Eating - Simon Thomsen Sydney Morning Herald Good Food Guide 2006 August 2005 Regional Providores In a quintessentially historic town, Stephen Arnott - Yes of Arnott's family fame - bakes only sourdough, so that no yeast spores can escape to 'infect' his starter. This beautifully restored bakery, where his great great great grandfather first plied the trade back in 1862, produces a range of dense, flavoursome loaves, including a remarkable fruit and nut and a traditional German rye from a recipe dating back centuries. James Mason & Catherine Keenan Sydney Morning Herald Good Food Guide 2005 August 2004 Regional Providores The Hunter's best sourdough can be found here baked by Allison and Stephen Arnott, in the Historic Arnott's Bakehouse where Stephen's forefathers first baked bread in 1862. The range includes casalinga, ciabatta, olive bread, wholewheat and sesame loaf, five seed loaf and a divine spicy fruit and nut loaf worth taking home since it lasts almost a week (if you haven't devoured it before then). Lynne Mullins & Sally Webb Vogue Entertaining August/September, 2004. Food News When you are next in the Hunter Valley take a side trip to the quaint village of Morpeth (near Maitland, NSW). Check out the fabulous bread at Morpeth Sourdough (148 Swan Street, (02) 4934 4148) made by Stephen Arnott in the original Arnott's bakery, established on the premises by his family in 1853. Country Style July 2004. Heartfelt Heritage Stephen Arnott has the unique distinction of being a baker with his own personal cheer squad. As he loads his oven with tins of rye bread or baguettes, the locals often pop in with encouraging words. "Good on you, dear" or "Keep it up, laddie," they'll tell him. Sometimes they'll ask, "Is the young Arnott here?" or remark, "It's so good to see an Arnott baking again." Stephen, in case you haven't already guessed, is the great, great, great grandson of William Arnott, the founder of the iconic Arnott's biscuit company......... by Ali Gripper Sydney Morning Herald Travel February 24-25, 2004 Hunter Break We recently enjoyed a short break in the Hunter Valley vineyards, taking advantage of the discounted midweek rates at the Pokolbin...... We detoured via Maitland and Morpeth to get to Newcastle and purchased some bread from the original Arnott's Bakehouse in Morpeth. This has recently been opened by Steve and Allison Arnott, who intend to continue the tradition of baking for Australia. They have a grand story to tell how they acquired the bakery and how they intend to reconnect with the long family baking history. It is worth the detour. Reader, Hunters Hill

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