The Great Australian Bake Off

A delcious plant-based dish.


  • Buckwheat galette

  • 500ml water, room temperature

  • 1/2 teaspoon saffron threads

  • 150g buckwheat flour

  • 1 tablespoon flax meal

  • 1½ teaspoons Australian pink sea salt flakes

  • ½ cup finely chopped parsley

  • ¼ cup finely chopped dill

  • Light olive oil spray

  • Roast vegetables

  • 1 large red capsicum

  • 4 medium purple carrots, peeled and trimmed

  • 1 medium sweet potato, peeled and trimmed

  • Classic extra virgin olive oil

  • Salt and pepper, to taste

  • Mushroom duxelle and spinach

  • Classic extra virgin olive oil

  • 150g eschallots, peeled and finely chopped

  • 2 garlic cloves, peeled and finely chopped

  • 3 teaspoons porcini powder

  • 700g sliced button mushrooms

  • Salt and pepper, to taste

  • 1/3 cup (30g) finely chopped chives

  • 350g baby spinach

  • Decoration

  • 1/2 cup mixed micro herbs, such as purple basil, sorrel, coriander

  • Classic extra virgin olive oil, to brush


  • 1.

    Preheat the oven to 180°C fan forced.

  • 2.

    For the galette, combine water and saffron in a jug and set aside to infuse. Combine the buckwheat flour, flax meal, salt and herbs in a large bowl. Make a well in the centre of the flour. Add saffron water. Whisk to a smooth batter. Let the batter stand to thicken slightly.

  • 3.

    Meanwhile, for the roast vegetables, place capsicum over stove top on high heat and cook all sides over naked flamed until charred all over and skin has blistered. Transfer to a bowl, cover with plastic wrap and set aside for 10 minutes. Remove skin, inside membrane and seeds, leaving one long strip of capsicum.

  • 4.

    Line 2 aluminium trays with baking paper, cut carrots in half lengthways and place onto a prepared tray. Cut sweet potato in half crossways. Then slice lengthways, into 1cm thick slices. Place a prepared tray. Drizzle with olive oil. Season.

  • 5.

    Bake for 30-40 minutes or until tender.

  • 6.

    For the duxelle, heat a large 29cm sauté pan over medium-high heat and add a little oil. Sauté the eschallots and garlic until tender. Add porcini powder and season. Transfer to a sieve placed over a bowl. Using the same fry pan, heat a little oil, add half of the mushrooms and cook for 3-4 minutes or until golden and dry. Season. Transfer to sieve with eschallots. Sauté remaining mushrooms in a little oil, season. Transfer to sieve. Push down on the mushroom mixture with the back of a wooden spoon to remove any excess liquid. Place mushroom mixture in a food processer and pulse until finely chopped. Transfer to a bowl and stir through chives. Season.

  • 7.

    For the sautéed spinach, heat 1-2 tablespoons of oil in large saucepan over high heat. When hot, quickly sauté the spinach to just wilt, season. Transfer to a sieve placed over a bowl. When cool enough to handle, use your hands to squeeze out excess liquid from spinach.

  • 8.

    To cook the galette, lightly grease a 25cm crepe pan with spray oil. Place over medium heat.

  • 9.

    Add 1/3 cup batter and quickly swirl it around to coat the base of pan in a thin layer. Use a small cranked palette knife to spread out the mixture and fill in any holes. Cook for 2-3 minutes or until the base of the galette is dry, slightly golden and comes away from the side of the pan. Flip the galette over and cook for 2-3 minutes on the other side or until slightly golden. Repeat with the remaining batter. The batter makes approximately 6 galettes.

  • 10.

    To assemble the terrine, line all sides of a 28cm rectangular terrine mould with baking paper, leaving 4cm overhanging on all sides. Line the mould with galettes, leaving enough overhang to enclose top when filled.

  • 11.

    In thin, even layers, spread a quarter of the mushroom duxelle over the base of the mould. Arrange a single layer of carrots by lining up head to toe lengthways along duxelle in a single layer. Place another quarter of the duxelle on top with half the spinach. Trim sweet potato to fit in a single layer (you may have some remaining) and top with remaining spinach. Place another quarter of the duxelle on top followed by the capsicum, trimmed to fit. Top with remaining duxelle. Fold the overhanging galette over the duxelle to enclose filling. Bake terrine without the lid for 30-40 minutes or until galette is crisp.

  • 12.

    Immediately invert onto rectangular platter and remove mould and baking paper.

  • 13.

    Just before serving brush with olive oil and top with micro herbs.

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