• What would life be like without garlic bread? (Flickr / Rusty Clark)Source: Flickr / Rusty Clark
The garlic bread may be in short(er) supply, but there’s no need to panic.
Chloe Papas

18 Jan 2017 - 3:31 PM  UPDATED 18 Jan 2017 - 4:21 PM

When the news broke this week that one of Australia’s major garlic bread suppliers was recalling their products, there was more than a little unrest.

George Weston Foods recalled all eleven of their garlic bread products from major supermarkets and pizza joints after bits of plastic were found in their margarine blender.

Despite the threat of chomping down on plastic while enjoying the tasty bread treat, the garlic bread consumers of Australia are outraged at this unfortunate development.  


The products were recalled from Woolworths, IGA and Aldi, as well as Pizza Hut and Dominos.

While customers contemplate buying up all the remaining garlic bread from their local supermarket, brands are working hard to soothe carb-craving customers on social media. 

Most of the feedback from the Great Garlic Bread Shortage has been fear and outrage, but some commentators have been a little more measured in their approach.

Because, luckily, garlic bread isn’t the most difficult of dishes to master. 

If the traditional baguette and garlic butter is a little too basic for you, why not try out our garlic-oil topped focaccia recipe? 


Lead image by Rusty Clark via Flickr


The good loaf
Olive and rosemary focaccia

Predecessor to the modern pizza, focaccia is a simple Italian flatbread that was associated with Christmas Eve and Epiphany for many centuries. This savoury version, studded with fragrant rosemary and mixed olives, makes a fabulous accompaniment to a cheese board, picnic spread or soup.

Armenian flatbread (matnakash)

This large flatbread is easily recognised by its traditional oval shape and bold central lines. A flour wash gives it a deliciously crisp upper crust that contrasts particularly well with its soft, slightly chewy texture.

Kale and feta bread

I have a thing for savoury breads that border on being cakes: from zucchini bread to jalapeno cornbread. I've taken inspiration from those and today I present you with another rendition, made with spelt flour, shredded kale, a good dose of feta and a number of fragrant herbs. And to keep it all moist, I've added olive oil and Greek yoghurt. I like to toast this under the grill and serve it up with scrambled eggs and smoked salmon for a decadent Sunday brunch. If you're not feeling fancy, simply serve it with a cup of tea for a nutritious snack. 

Cheese-and-ham bread

The Dutch are famous for their cheeses. Edam and Gouda (with or without cumin) are named after the towns where they are made. The cheese markets in those towns date back to the Middle Ages and are still conducted in the same manner in the market place. Regional cheeses such as Limburger, Friesian or Maaslander are less available abroad. Matured or old Dutch cheese is also very popular for the intense taste sensation. For this traditional cheese and ham bread from the city of Gouda, chef Geert Elzinga from Sydney's Essen restaurant uses an old and a young cheese.

Moroccan bread (khobz)

The use of two types of semolina in this recipe gives the bread its distinctive texture, but you can just as easily substitute plain flour or experiment with spelt, millet and buckwheat flours (see Note).