During NAIDOC Week 2021 we had the immense pleasure of visiting  The Culture Room at Vannella Cheese, where Creative Director Anthony Silvio delighted us with Buffalo Yogurt Labne, native Dukkah, Finger Lime, ALTO Mandarin extra virgin olive oil served alongside our very own Seeded Baguette.

The result was a vibrant celebration of tastes, textures and native flora, perfect for sharing with friends and family. And our Seeded Baguette never looked so good!

We’re pleased to publish the full recipe here. Huge thanks to Anthony Silvio for the recipe and photos.

LABNE

• 1kg Buffalo Yogurt
• 1/2 tbsp sea salt
• Cheesecloth

SEEDED BAGUETTE CRISPS

• Brasserie Bread Seeded Baguette
• Olive Oil
• Sea Salt

DUKKAH

• 2 tbsp Desert Oak, grounded
• 2 tbsp Macademia, roughly chopped
• 1/4 tbsp Sea Salt
• 1/8 tbsp Mountain Pepper, grounded
• 1/2 tbsp Sesame Seeds
• 1/2 tbsp Nigella Seeds
• 1/2 tbsp Fennel Seeds

METHOD

If you’re not familiar with labne, it’s a soft cheese made by straining yogurt to remove the whey. It has a thick, spreadable texture similar to cream cheese and, thanks to the yogurt, its flavour is rich and tangy!

The labne needs to be prepped a day ahead. Start by stirring the salt into the yogurt well. Cut a piece of cheesecloth and fold so you have two layers and then lay it over a bowl. Spoon the yogurt mix into the centre of the cloth, gather the corners of the cloth together and secure it to something you can hang in the fridge over a bowl. eg a wooden spoon tied to a fridge wine rack (see below).

Leave it to hang for minimum of 24 hours or until the desired thickness is achieved (48 hours maximum). The longer it hangs, the less whey there will be which results in a thicker consistency.

Thinly slice the Seeded Baguette on an angle and place on a lined baking tray. Drizzle generously with olive oil and sprinkle with sea salt to taste. Bake for 7-8 mins, turning slices half way through, until they are crispy and golden.

To prepare the dukkah, combine all the ingredients in a bowl then toast gently on a baking tray in 180 C oven for 3-4 minutes until it becomes fragrant. Set aside and allow to to cool.

To plate up, spoon a mound of labne into the centre of your serving dish and spread out with the back of a spoon, creating a valley to capture the olive oil. Top with some dukkah, fresh chervil, a squeeze of finger lime pearls and drizzle generously with extra virgin olive oil. Serve with Seeded Baguette crisps.

Seeded Baguette with buffalo labne yogurt, native dukkah and olive oil.