The weather has finally cooled down here in Perth and it’s time for slow cooks, soups and yummy breads.
A couple of recipe this week, going hand in hand, starting with a CARAMELISED ONION AND VINTAGE CHEDDAR PULL-APART BREAD (recipe from “Farm House Cooking” from the Australian Women’s Weekly).


3 cups (450g) self-raising flour
1 cup (160g) wholemeal self-raising flour
100g cold butter, chopped
1 cup (120g) coarsely grated vintage cheddar cheese
1/4 cup coarsely chopped fresh chives
1 egg, beaten lightly
1 1/4 cup (310ml) buttermilk, approximately

caramelised onions:
2 tablespoons olive oil
2 medium white onions (300g), sliced thinly
1 tablespoon light brown sugar
2 tablespoons balsamic vinegar
2 tablespoons water


  1. Make caramelised onions. Heat oil in a large frying pan; cook onions, stirring, over medium heat until soft. Add remaining ingredients; cook, stirring occasionally, about 10 minutes or until onions are caramelised. Cool.
  2. Preheat oven to 200C/400F. Line a large oven tray with baking paper.
  3. Sift flours into a large bowl, add husks to bowl; rub in butter. Stir in half the cheese and half the chives. Add egg and enough buttermilk to mix to a soft sticky dough. Turn dough onto a floured surface; knead gently until smooth.
  4. Roll dough between sheets of baking paper into a 30cm*40cm rectangle. Spread caramelised onions over dough leaving a 2cm border along the far side; sprinkle with remaining cheese and chives over onions. Roll up firmly from long side; transfer to tray.
  5. Using a sharp knife, cut the dough into eight slices, without cutting all the way through. Gently push slices to the left and right. Brush with a little extra buttermilk.
  6. Bake bread about 40 minutes. Stand on tray 20 minutes before serving.
  7. Eat!

If you haven’t got the time to make the caramelised onions, any good onion chutney will do. I used my red onion chutney.
I cut the bread in 2 before putting it on the baking tray, it’s a bit big otherwise.
Have all the ingredients prepared before hand, it helps when it comes to add the grated cheese and chives.
I made 4 small incisions on each of the bread. From past experience, cutting the dough into slices made it messy: the filling came out and the bread was all over the place.
It’s best eaten on the day. If you can’t have it all at once, keep in the fridge and reheat in the oven or microwave.
Very nice with soup, or as the cookbook suggests, with bread and butter pickle, sliced leg of ham, tomatoes and sliced vintage cheddar cheese.


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