The Melba Estate has quickly become known with locals and visitors to the region for its pure sourdough. Using a Rational SelfCookingCenter® 5 Milton and his team produce over 15 kilos of flour into bread daily which is sold in the provedore in addition to being used in the restaurant.

“The bread is really popular; it’s sold out by 1pm on most days. You can cook a whole oven full of bread because it’s heated from the sides and many different places. We can control the temperature, it allows us to cook at a high temperature and then turn it down. We can control the humidity resulting in beautiful crusty, blistered bread every time that tastes amazing,” said Milton.

Tony Milton, Coombe Cottage, http://www.coombeyarravalley.com.au/melba-estate