Sourdough perfection is Cody's slice of life

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CODY Motton is happy to share his soft spot for good bread.

The head chef at Restaurant 579 on Olive (Mercure Albury) has been perfecting the art of sourdough since he started his culinary career on the Border.

He said he was obsessed with bread; oftentimes getting lost in the research late
into the night.

"The process behind making a good loaf of bread is really phenomenal," he said.

"When you understand the process, it really gives you a lot of satisfaction."

Growing up on the Border, Motton said his great grandparents and grandparents
encouraged him to bake.

"When I started hospitality at school, I always made the dinner rolls for events," Motton said.

Having trained at The Bended Elbow and Albury Manor House, Motton started at Restaurant 579 on Olive almost 12 months ago.

He said the menu was inspired by local produce.

"Ifwecan't get it locally, we make it ourselves," he said.

Housemade bread under the Bread Chef label will be available to order in the near future.

Ultimate dessert crowd pleaser

CHOCOLATE Cheesecake Ingredients

  • 250g packet chocolate ripple biscuits
  • 100g butter, melted
  • 250g cream cheese
  • 100g caster sugar
  • 160g good quality white chocolate
  • 50ml cream
  • 11g gelatine
  • 250ml whipped cream

Method

Crush chocolate ripple biscuits. Add melted butter.

Pour crust mixture into a 23cm springform cake pan. Press the biscuits to form an even base. Cover and chill in the refrigerator for 20 minutes.

Blitz cream cheese and caster sugar in a food processor.

Melt chocolate and 50ml cream on stove over a low heat.

Soften the gelatine in water, then add to chocolate
mix, stir together.

Fold chocolate mix into cream cheese mix. Then fold into 250ml of whipped cream.

Pour the mixture onto the biscuit base.

Refrigerate for four hours or overnight.