Matt Sinclair


2 – 4 people


  • 230gm plain flour
  • 1 tsp Bi Carb soda
  • 125ml water
  • 75ml Cobram Estate Classic Extra Virgin Olive Oil, plus extra
  • 1 Tbsp chopped fresh rosemary
  • 1 Tbsp Coles fennel seeds
  • Salt



  • Set oven to 220C and preheat a baking tray.
  • In a large mixing bowl, add flour, bicarb soda and a pinch of salt and mix to combine. Make a well in the centre of the flour and add the water and oil. Gradually stir together to form a dough. Turn out onto a floured work surface and knead gently to bring together.
  • Divide the dough into 3 equal portions, cover 2 with cling film while you work the other. Roll out the dough on a sheet of greaseproof paper to make a 25 cm rectangle, about 2mm thick. Brush with olive oil and sprinkle over 1/3 of the rosemary and 1/3 of the fennel seeds and little salt. Using a rolling pin, gently roll over to lightly press the toppings into the dough. Transfer to the preheated tray and bake for 8-10 minutes until very lightly golden brown. Transfer to wire rack to cool and repeat with remaining dough.
  • Break up or leave whole and serve with cheese plate, or dips.

Our friends at Wine Selectors recommend pairing this dish with a Sparkling wine – or Prosecco

Related Recipes

Panfried Scallops

RECIPE BY:Courtney Roulston and Scott McRaeSERVING SIZE:2 - 4 people INGREDIENTS:12 fresh scallops in the half shell80g Lurpak butter, room temperature2 teaspoon lemon zest, finely grated1 large clove garlic, grated2 tablespoons fresh dill, finely chopped1 green...

Karaage Chicken with Sesame lime Mayonaise

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 3 Tbsp cooking sake 2 Tbsp Coles soy sauce 1 inch piece ginger, peeled, finely grated 1 clove garlic, finely grated 4 chicken thighs, diced into 2 inch thick pieces 1/4 cup potato or corn starch** 1/4...

Broccoli Bruschetta

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 6 slices Coles Laurent Sourdough bread 1 tub Zoosh Sour Cream & Chives dip 100ml Cobram Estate classic EVOO 3 cups broccoli florets, finely chopped BASIL PESTO: 1 cup basil leaves 1/2 cup flat leaf...

Thai Red Rubie Coconut Milk

RECIPE BY: Lillie Giang SERVING SIZE: 2 - 4 people INGREDIENTS: 2 tbsp water 1 cup red syrup 1 cup Valcom Water Chestnut Whole (cut into small, evenly, bite-sized pieces) 1 cup tapioca flour ½ cup water ½ cup sugar 1 cup TCC Premium Coconut Milk crushed ice a pinch of...

10 Minute Cauliflower

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 1 packet (500g) Birds Eye Cauliflower Rice 1 Brown Onion diced 2 Garlic Cloves finely diced 1tbsp Ground Garam Masala 1tbsp Ground Cumin 1tbsp Ground Coriander 1tbsp Ground Tumeric 1tbsp Mustard Seeds 1...

Okonomiyaki – Japanese Style Savoury Pancake

RECIPE BY: Chef Kinsan (Ikuei Arakane) SERVING SIZE: 2 - 4 people INGREDIENTS: 120g cabbage (finely chopped) 25g spring onion (finely chopped) 100g squid tube (finely chopped) 3 tbsp vegetable oil BATTER: 120g plain flour 1 tsp baking powder 2 eggs (size = 700g dozen)...

Print Friendly, PDF & Email