BUSHFOOD COB LOAF WITH WATTLESEED & WARRIGAL DIP
Aunty Dale loves sharing simple, generous ways to bring bushfoods into everyday cooking, and this cob loaf is a perfect example. Combining Warrigal Greens – Australia’s native spinach – with aromatic wattleseed, this dish is made for gathering around the table, yarning, and sharing food with family and friends. It’s a comforting, crowd-pleasing way to experience native ingredients in a familiar form, whether you’re new to bushfoods or already cooking with them at home.
Ingredients
- 450g cob loaf
- 250g warrigal greens wilted
- 250g creamed cheese, softened
- 300ml light sour cream
- 40g packet French onion soup mix
- 1 tablespoon ground wattleseed
Step 1
Preheat oven to 180C/160C fan-forced. Line a large baking tray with baking paper.
Step 2
Cut 4cm off top of cob loaf to form lid. Scoop bread from centre of loaf, leaving 1.5cm edge. Tear or roughly chop bread pieces.
Step 3
Squeeze out any excess moisture from spinach, discarding any liquid. Combine spinach, cheese, sour cream and soup mix, wattle seed in a large bowl. Season with salt and pepper.
Step 4
Spoon mixture into loaf. Top with lid. Place on prepared tray. Arrange bread pieces in a single layer around loaf. Bake for 20 minutes or until golden. Serve with cut vegetables and extra crackers if desired.
