Hi I'm new to this site from Adelaide, South Aussie. Trying to find baked brioche here in Adelaide is almost impossible, so I am forced to make my own. Have been using Michel Roux's recipe from his book Pastry, but am looking for even better recipes, which I know must be out there. We are limited here in Adelaide in the selection of flours available for bread baking, so have been trying to source T45 flour. Can have it sent to me from across the country at a cost of $22.50 (postage only). Is it worth the cost to go ahead with this? Thx for any help provided.