Australia's own bread, with a twist. The sweet chocolate and golden syrup add such a warming balance to the nutty roasted wattleseed and macadamia.






Skill level

Average: 4.2 (46 votes)


  • 450 g self-raising flour, plus extra for kneading
  • 1 tbsp icing sugar
  • 1 tsp salt
  • 50 g cold unsalted butter, chopped
  • 1 tsp roasted whole wattleseeds
  • 125 ml (½ cup) warm milk
  • 250 ml (1 cup) warm water, plus extra for brushing
  • 50 g dark chocolate (half grated, half coarsely chopped)
  • 2 tsp ground roasted wattleseeds
  • 40 g (¼ cup) roasted macadamia nuts, roughly chopped
  • 1 tsp caster sugar
  • butter and golden syrup, optional, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Preheat the oven to 200°C.
  2. Sift the flour, icing sugar and salt onto a work surface. Rub in the butter until the mixture resembles breadcrumbs. Make a well in the centre, then add the whole wattleseeds, warm milk and water and incorporate with your fingertips until the dough comes together (warm liquid is easier to work into flour and the result is smoother and lighter).
  3. Turn out onto a lightly floured work surface and shape into a rectangle about 1 cm-thick. Sprinkle with the grated and coarsely chopped chocolate, wattleseeds and macadamias, then roll up into a log starting from one long side. Place onto a baking paper-lined baking tray and brush all over with milk. Scatter with caster sugar and bake for 25-30 minutes or until golden.
  4. Cut into slices and serve warm with butter and a drizzle of golden syrup, if using.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.