Recipe: Chef Bussell’s Gingerbread

We spoke with experienced Melbourne Chef and food entrepreneur Jon Bussell and you guessed it….we chatted about food… A LOT. After spending years in some of Melbourne’s most famous and largest kitchens, Jon broke off to start Farce Charcuterie, where he and his small team create incredible charcuterie and pickles using local and ethical produce and sustainable farms. Like many chefs, Jon was forced to pivot during COVID 19, and he began delivering high quality prepared meals to fellow Melbournians during lock-down. This is how we were lucky to try Jon’s Gingerbread Loaf for the first (of many) times.

While we don’t classify ourselves as ‘picky eaters’ at Mat & Table, that does not mean we can’t identify when something is truly extraordinary. It’s safe to say, this gingerbread has made an imprint on our brain, tongue, and hearts. Jon has been kind enough to share his gingerbread loaf recipe, and we can’t wait to serve it at an upcoming getaway.

Be sure to check out Farce Charcuterie online or keep an eye out for Jon and team’s fantastic products at Farmer’s Markets and boutique grocery stores across Melbourne. We especially love the bread and butter pickles.

Ingredients

450g self raising flour

4tbsp ground ginger

2tsp ground cinnamon

2/3tsp allspice

2/3tsp ground cloves

Pinch salt

200g soft brown sugar

50g butter

150g veg oil

200g molasses

350g golden syrup

2 eggs

300ml milk

Instructions

1. Sift and mix dry ingredients

2. Melt sugar, butter, treacle and golden syrup

3. Whisk eggs and milk

4. Mix everything together

5. Bake on 180°c for 45-60 minutes or until a skewer comes out clean