Derek begins his journey with a blessing for his future travels from local indigenous Wardan women, something very important to Indigenous peoples across Australia.
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
1/2 cup Milk
1/2 cup Warm water
1 tsp Dried sea parsley
Bowl - mixing
Mortar & Pestle
Glass Bowls (ingredients)
Roller (or hands only)
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.
- Place all dried herbs in a mortar and pestle add a pinch of salt and grind together.
- Set aside and in a bowl mix these mulled herbs in vinegar so they hydrate.
- Whisk through the olive oil. Salt and set aside
- Place both flours in bowl and rub through the butter until you have a crumbly texture.
- Add the liquid mixture slowly until you have a dough-like texture.
- Roll out on a floured surface and knead for a minute, then let it relax for a few minutes.
- 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.
- Serve rolls in a bowl and the vinaigrette on a plate. Break rolls and dip into tapenade.