The smell of fresh artisan sourdough greets visitors after they fly in to the Cocos (Keeling) Islands. The bread is the brainchild of Tony Lacy, who is making the most of the remote island's limited produce.
The smell of sourdough bread baking in the oven is one of the first things you can smell when you arrive at the airport in the Cocos Islands — Australia's most remote territory.
"I mean, how amazing is that to bring a smile to someone's face while eating sourdough on a tropical island that the closest place to us is Madagascar way, way to the west."Tony's family of six moved to Cocos for his wife's job as a ranger. He spent the early days as a house dad to their four boys. "I met our seniors and elders over on Home Island who was making sea salt using the traditional method, which is boiling up seawater in a 44-gallon drum using coconut husks as the fuel," he said.
"I started playing around with coconuts and through the extraction process we extracted the desiccated coconut and then pressed it to make coconut cream and with the cream, we convert that to ice cream. Yeah, we've got four different flavours.Fresh food is expensive on Cocos Island with a lettuce costing as much as $8 in the local shop.
Baking Sourdough Cafe Farming Tropics Remote Paradise Salt Bread Hospitality Tourism Cocos (Keeling) Islands Ice Cream Coconuts Sea Salt Evaporation Tropical Island
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