Derek begins his journey with a blessing for his future travels from local indigenous Wardan women, something very important to Indigenous peoples across Australia.





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100mls           Bridgetown Olive oil

50mls             Balsamic vinegar

½                    lemon (Juiced)

Pinch of sea salt

1/2 tsp            Sea-parsley

1/2 tsp            Wattleseed

1 tsp                Kutjura

1/2 tsp            Saltbush

1/2 tsp            Native pepper


Native herb dampers

1 cup              Plain flour

1 cup              Self raising flour

50g                 Butter

1/2 cup           Milk

1/2 cup           Warm water

1 tsp                Dried sea parsley



Bowl - mixing

Chopping Board

Serving Tray/Bowl/Plate/Platter

Mortar & Pestle

Glass Bowls (ingredients)

Roller (or hands only)

Basting Brush


Baking Tray

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. Place all dried herbs in a mortar and pestle add a pinch of salt and grind together.
  2. Set aside and in a bowl mix these mulled herbs in vinegar so they hydrate. 
  3. Whisk through the olive oil. Salt and set aside
  4. Place both flours in bowl and rub through the butter until you have a crumbly texture.
  5. Add the liquid mixture slowly until you have a dough-like texture.
  6. Roll out on a floured surface and knead for a minute, then let it relax for a few minutes.
  7. Roll into dinner rolls brush tops with milk and sprinkle over sea parsley and cook in a pre heated oven 180 degrees for 15 -20 minutes until golden brown on top.
  8. Serve rolls in a bowl and the vinaigrette on a plate. Break rolls and dip into tapenade.