Each time I walk down King Street in Newtown I swear I see a new restaurant – they seem to be popping up overnight! It was one of these, well not so new anymore, venues that Ms TT, the out-of-towners and I whiled away a lazy Sunday afternoon – Bloodwood. Situated at 416 King Street the place has a very mellow feel about it (though I concede that at 2:30pm most bars would probably be a little mellow) and was indeed a lovely place to share food with good friends. We entered the bar and proceeded up the stairs to the back where the tables are. The food here is designed to be shared and was perfect us as we try at every opportunity to avoid food envy (you know, the feeling you get when the other person’s plate of food looks so much better than yours and you know in your gut that you made a bad choice). I thoroughly enjoyed the savoury food – we shared the polenta chips, charcuterie platter and ceviche. The Bloodwood Zombie cocktail was delicious. However, it was the desserts that won me over – don’t they always 😉 My favourite? If I could only pick one – the steamed honey pudding has my vote with the coconut tapioca a code second.
So, in the spirit of snacking and sharing food – here is a recipe for some homemade crisp bread. Great served with homemade hummus, pesto or dip.
Dukkah and sesame crisp bread
275g flour, extra flour for rolling
2/3 cup dukkah
Black and white seasame seeds, enough for sprinkling over crackers
1 1/2 teaspoons table salt
1 1/2 teaspoons baking powder
3 tablespoons olive oil
In a medium bowl mix together flour, duukah, salt, and baking powder. Add the oil and stir until combined. Add the water and stir to combine and create a dough. Turn the dough out onto a floured surface and knead 4 to 5 times. Divide the dough into 8 equal pieces, cover with a towel and allow to rest for 15 minutes.
Preheat the oven to 230 degrees C.
For a thin crisp bread – roll out 1 piece of dough on a floured surface to desired thickness and sprinkle with black and white sesame seeds, roll the into dough. Place on a baking paper lined tray. Bake on the middle rack of the oven for 4 minutes then flip and bake for or until golden brown. Baking times will vary depending on exact thickness of dough and oven temperature, so watch closely. Remove from the oven and place on a cooling rack. When cool, break into desired size pieces. Repeat procedure with remaining dough.