This dish was a classic we learned to cook at an early age. As I’ve grown older, I have tweaked the original recipe a little for nostalgic Scandinavian effect.






Skill level

Average: 4.5 (3 votes)

Growing up in a family with 4 kids and hard - working parents, my mother was a shift working cardiology nurse and there wasn’t always heaps of time to spend cooking.


  • 350 g good-quality rindless bacon, diced
  • 2 fennel bulbs
  • 2 red apples
  • ½ lemon, juice
  • 1 tbsp extra-virgin olive oil
  • sea salt, to season
  • lingonberry jam, to serve


  • ½ tsp salt
  • 4 large eggs
  • 800 ml buttermilk
  • 105 g plain flour
  • 105 g rye flour

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 220°C. Place the bacon in a baking dish and roast for 5-10 minutes or until golden.  
  2. Meanwhile, for the batter, place all the ingredients in a bowl and whisk until smooth.
  3. When the bacon is golden, remove the dish from the oven, pour the batter over the top and bake for about 20 minutes or until golden. Stand for 5 minutes. 



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.