Green olive semillon and rosemary bread
It’s all about that delicious crust!
- by
Fast Ed
Fast Ed’s continuing his road trip in the Blue Mountains, taking in the spectacular scenery and sampling a smorgasbord of local produce along the way. From award- winning cheeses to delicious local pork, the Blue Mountains are definitely a food-lover’s paradise. But Ed’s not stopping there! He’s continuing his journey along the Hawkesbury, where there’s even more great food on offer.
Green Olive Semillon & Rosemary Bread
There are few things in life more satisfying than baking a loaf of bread. It’s just about the ultimate statement of controlling your own world. The Epi, or Pain d’Epi to give it its full name, is meant to look like a sheaf of wheat, but what you will love about it is that it neatly separates into rolls, and it has just about the best crust of any loaf you’ll ever try.
What's in Ed's esky?
- Jannei Goat Dairy
- Krinklewood 2018 Semillon, 2019 Francesca Rose
- River Flats Estate Green Manzanillo olives, Sweet mustard pickles
- Motty's Farm Cuisine The Barrelboard
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.
