Nibbling & Niceties
About the Artist
Roberta’s drawings appear on all of our Biscuit labels. Each drawing reflects the story behind the biscuit, when one can be shared, savoured, dunked, given or gulped, topped, dipped or what they belong beside !
We were fortunate to have a valued contact in Roberta Landers when we looked for a local artist to create unique cameo drawings for our updated labels.
Roberta has many years’ experience in textile design and illustration across all facets of the fashion, textile and graphics industries. From men’s, women’s and children’s wear to homewares, interior furnishings and decoration plus all manner of product and fashion illustration. She has also designed and completed commissioned public artworks.
Roberta is accomplished in both traditional hand-drawn and painted artwork as well as digital art and design. She believes in the importance of adapting her style to suit the qualities and features of the subject and the intentions of the illustration.
It was this that Zoe was especially grateful for – it’s all too easy for the intended message to get lost; however Roberta ensured her illustrations convey the biscuit stories and our passion for our goods.
Roberta was Sydney born and bred and now resides on the Northern Beaches surrounded by her favourite Angophora trees.
A Biscuit to me is… to be nibbled or dunked
What’s the most important thing about Biscuits? A pick-me-up in a busy day or a relaxing touch of luxury with a good glass of something
Your favourite Comfort food – an omelette made with our neighbour’s free range eggs laid by her Bantams
Your favourite dish from your childhood – Toad in the hole
Where should people be eating? At home, break bread over a single pot of homemade soup with friends of course
Favourite tool in the kitchen – Wooden spoon, something about the feel of the wood which was once a living tree, as if it holds memories
What’s your coffee of choice – don’t drink it, but Tea – that’s a different story and the teas in Sri Lanka were amazing
If you could have only 3 foods in your home what would they be? Sourdough, Ripe Cheese, Ripe tomatoes (from Tony our Italian neighbour)
What’s the best advice you have received? Look up, speak up and smile.
Who inspires you? My 2 sisters, Lisa and Donna
Where is your favourite food travel destination – why? Crete because its full of happy shared meal moments
What is the most underestimated ingredient? Butter
What is your favourite drink? Tea, followed up closely by Scrumpy Cider. I guess that’s why my Tea & Cyder Fruit loaf won a silver medal!
I make Biscuits because… It’s second nature, they’ve always represented comfort to me, anyway a cuppa is too wet without one
If I wasn’t making Biscuits I’d be … volunteering at Wayside in Sydney’s Kings Cross or becoming a professional demonstrator against the pillaging of our precious Earth
A Pudding to me is… so full-flavoured and satisfying that you don’t need too much
A Cake to me is… reminiscent of Victorian cooks cradling china mixing bowls, methodical unhurried baking
Whats a happy memory? – from long ago seeing newborn calves suckle for the first time in the quiet of the Barn, more recent the return of Lyrebirds and Echidnas at Crooked Creek
Oft Asked Questions
How do I store the biscuits? In an old clean screw top jam jar – and never in the fridge!
What goes best with your Xmas Pudding? Serve with a blob of PURE cream (NO thickener) or, if you must, decent vanilla ice-cream or custard but they’re both too sweet really and mask the pudd’s tangy quality
1kg Xmas pudding inspiration? – Harrods
How long do the biscuits keep because I will give them as a present? They’re fine right up to the Best Before date and after that too; I’ve happily eaten my biscuits a year after they’ve been made
What’s so special about nucane sugar? It’s a Low GI raw sugar that we include as much of in the recipe of a biscuit as we can without hurting the biscuit’s texture. It’s produced using Australia’s own nucane milling process that is a Sydney Uni invention. Produced at Sunshine Sugars (the NSW Sugar Milling Cooperative) in the Northern Rivers district of NSW, this sugar also retains antioxidants. It has a GI value of under 55 and, last but not least, it’s made from certified sustainable sugarcane
Why do stickers about Butter appear on the biscuits packets? We first started using the NSW butter-maker Pepe Saya’s Probiotic butter to make our Top Notch Cheese Biscuits. That was mid-2014. Then in 2018 Pepe began to produce another lovely butter made from milk produced by NSW farmers. He called it Butter from the 5th Duke ! We always try to buy from Little & Local suppliers so naturally we include these butters in our biscuits. Our Cheese biscuits in particular are so buttery that great quality butter makes a huge difference