“I don’t like to give people special things for longer than they deserve them.” Andy Bowdy’s talking to Broadsheet, passionately, about hot cross buns. It’s a topic that we also feel passionately about.

“This is the only time to get my buns. I’m a purist when it comes to these things. I also don’t like to fuck with tradition,” he says. “You won’t find any fruitless buns or novelty white chocolate and raspberry. It’s like people who say they like coffee and go get a mocha.”

This year, Bowdy’s Easter carbs are boozier than before: made in collaboration with Starward Whisky. The ex-Saga chef’s soaked his mix of golden raisins, currants, sultanas and mixed peel in Starward’s Two Fold Wheat & Single Malt, then folded it through his brioche dough.

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“I’ve soaked it for as long as possible. Lots of spice, brown sugar – get it all nice and mulchy and spicy and boozy, that’s where most of the flavour comes in. And I put quite a lot of mixed peel in, because it levels out that sweetness.”

The rich dough is spiced with his “secret blend of herbs and spices”, and he chooses to steam (not bake) the hot crossies. “I’m working off the fact that a cheeseburger’s always better when it’s on a steamed bun, nice and fluffy bread. It retains a lot more moisture.”

The $5 buns will be available at Ace Hotel Sydney’s ground-floor cafe Good Chemistry from Wednesday April 16 to Saturday April 19. Nab two to get your hands on Starward’s (New) Old Fashioned on the house, served in the art-filled Lobby Bar. Or, grab six for $29 and receive a free 500-mil serve from the Starward shop.

Andy Bowdy’s boozy hot cross buns are available from Good Chemistry from Wednesday April 16 to Saturday April 19, 2025.

@andybowdy
@acehotelsydney
@starwardwhisky