Two of my recipes, on the Good Food Australia website: the first, for flatbreads with a spiral of black tapenade through them, which go amazingly well with the second, for a sharp lemon-flavoured bean puree. To cook the flatbreads you’ll need an old-fashioned Welsh bakestone, or a solid iron or steel skillet – like these great Australian-made ones from www.solidteknics.com – or an old-fashioned uncoated frying pan (the non-stick finishes most pans have today aren’t to be used over very high heats). The tapenade recipe makes double what you’ll need, but it’s hard to get the consistency right if you only make a little (and it’s the sort of thing I find useful to have in the fridge); if you want to use ready-made, you’ll need 125g. The recipes and all the tips you need for making them are here.
