On Saturday 16th November, the Clifton School of Art will be having a small fair to celebrate the birth of Sarazine, the first Australian, and ‘Illawarian’ crepes caravan. There will be music, Yukulele at lunch time and Christian Wright book launch on the evening.
Andrew, Gaétane and Anaïs are thrilled to launch their new venture in the south coast.
“In French, Sarazine (sarrasin), mean’s “Buckwheat” and buckwheat, which is actually related to Rhubarb, not wheat, is the main ingredient of savoury crepes, known as “The Breton Gallette”.” said Gaétane Claire, “Buckwheat Galettes have an earthy, mildly mushroom-like taste and are absolutely mouth-watering when wrapped around our fantastic ingredients. They are also Gluten-Free!”
“Our buckwheat flour is milled by us, from the raw buckwheat grain, to ensure the freshest possible ‘galettes’. The secret of the traditional French crêpe was borne in Brittany, otherwise known as the “nose” of France and deserving of a great Moustache! We invite you to join us in bringing this great tradition to the Illawarra.”
“We are also delivering up our delicious Sweet Crepes, made from Organic Wheat flour, eggs and milk, to satisfy your sweet tooth. Try our heavenly, home-made jam; made from seasonal fruit or our scrumptious, salted caramel – the class A drug of the confectionary world.”
Sarazine matured from being a raw Bondwood Caravan (1964) reproduction to being a vibrant food van. This magic transformation couldn’t have happened without the great artistic work of Barnacle studio, Mignon and Morgen, who captured Sarazine’s feelings and gave her a unique style.