The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Sesame breadsticks

These breadsticks would be great served with cured meats and a wedge of aged cheese.

You'll need

2 tsp brown sugar ½ tsp dried yeast 185 gm (1¼ cups) plain flour 2 tsp vegetable oil 1 egg yolk, whisked with 1 tsp water 2 tbsp sesame seeds and 1 tbsp sea salt flakes


  • 01
  • Combine sugar, yeast and 125ml lukewarm water in a bowl, then set aside until mixture bubbles (5 minutes). Add flour, oil and ½ tsp fine sea salt and mix to combine, then turn out onto a work surface and knead to a smooth dough, dusting with a little extra flour if dough is too sticky. Transfer to a bowl, cover and set aside to prove until doubled in size (1 hour).
  • 02
  • Preheat oven to 170C. Divide dough in half, then roll each to a 26cm-long, 5mm-thick rectangle. Cut into 5mm-thick strips and transfer to 2 oven trays lined with baking paper. Brush with egg yolk and scatter liberally with sesame seeds and sea salt to season. Set aside to prove (10 minutes), then bake until puffed and golden (15-18 minutes). Set aside to cool. Bread sticks are best eaten the day they are made.

At A Glance

  • Serves 24 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 24 people

Featured in

Dec 2014

You might also like...

Alistair’s secret barbecue sauce


Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart


Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea


Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.