Matt Sinclair


2 – 4 people


  • 2 Tbsp Cobram Estate Classic Extra Virgin Olive Oil
  • 1 brown onion, diced
  • 2 cloves garlic, grated
  • Pancetta, diced
  • ½ tsp chopped rosemary leaves
  • ½ tsp chopped thyme leaves
  • 1 carrot, grated
  • 2 sticks celery, diced
  • 180g pearl barley
  • 2 Litre Massel Salt reduced chicken stock
  • ½ cup Coles grated parmesan


  • Preheat oven to 200C. Line 2 baking trays with greaseproof paper.
  • Heat the oil in a large saucepan over a medium heat and add the onion and garlic, stir to coat in oil for 1-2 minutes and add the pancetta and herbs. Stir though and cook until onions are translucent. Add the carrot, celery and barley and stir through to combine. Cook for a further 5 minutes, stirring often. Pour in the stock and bring to the boil. Reduce heat and simmer with the lid on for 45-50 minutes, or until barley becomes soft. Remove from heat and season with salt and pepper.
  • Meanwhile, add 1 Tbsp of parmesan to the baking tray and spread out into a circle. Repeat with remaining cheese, leaving ½ inch between each. Bake in the oven for 3-5 minutes until golden and crisp. Cool before serving.
  • Divide soup into serving bowls and serve with parmesan crisps.

Our friends at Wine Selectors recommend pairing this dish with a Sangiovese – match the sweet and smokey bacon and the earthiness of the pearl parley.

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