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Canapé and Sandwich toppings for Dark Rye Bread

This bread is dense and moist and whilst we’ve never managed to keep it longer it is still wonderful on the third day. Fantastic for canapés or get a heap of brownie points and ask your mates over for lunch and serve them smoked salmon and horseradish cream sandwiches.

Horseradish Cream
keeps very well stored in the fridge in an airtight container
this recipe does not work with thickened cream

500ml/g rich/pure cream (organic shops and specialty food stores)
100g Vine Valley white wine vinegar
3g fine sea salt
50g peeled weight, finely grated fresh horseradish (usually available at Wilson’s Organics, Gouger Street, Adelaide)
black pepper, freshly and coarsely ground

Mix the cream, vinegar and salt together. Put it into a glass container, cover and sit at room temperature for about two days. By the second day you will see a small separation on clear liquid at the bottom and the cream with have become very thick. We usually make a double quantity because it keeps so well and this takes about four days.
Remove the thick soured cream and mix it with the horseradish and pepper and store in an airtight container in the fridge.

Never be afraid to head for the classics because this is where the best sandwiches are found and I have to tell you the last piece of smoked salmon on rye was fought over…told you so!

Herbed Cream Cheese
250g Philadelphia cream cheese or loose Neufchatel cheese (at room temperature)
20g sweet paprika
20g whole grain Dijon mustard
50g melted unsalted butter
¼ teaspoon caraway seed, coarsely crushed
½ teaspoon fine sea salt
black pepper, freshly ground
fresh chopped herbs, parsley, dill and chervil are great

In a food processor with the mixing blade, whip the cheese until it is smooth. Add everything except the herbs and combine thoroughly and then fold through the herbs. Keeps well refrigerated.

Favourite Sandwiches
start with rye bread butter with fresh unsalted organic butter (Paris Creek is a great local for South Australians)

  • smoked salmon, lettuce, finely sliced raw red onion, horseradish cream
  • blüdwurst (Barossa Fine Foods) and pickled onions (great recipe on galaxy guides)
  • vinegar sultz (Barossa Fine Foods) and finely sliced cornichons or sour gherkins
  • chicken mayonnaise, lettuce
  • turkey mayonnaise
  • and for the vegetarians nothing better than slathered with a herbed cream cheese (recipe above)

a few bread notes

  • If you don’t own a book about bread and yeast do yourself a favour buy yourself a copy of Jim Lahey’s book, My Bread (about $40 at Imprints) unlike many American books it does have weights and measures in metric, which is a very big bonus.
  • Try his pizza its fab! Potato and fennel perfect for winter.
  • If we make Jim Lahey’s Ciabatta and know the vultures will eat it in a single sitting we use strong flour. If we want to use it over three to four days we use bakers flour, which gives it a softer, moister texture for a longer period. Made with strong flour it is pretty much only good for toast on the second day.
  • Small quantities of quality organic flours can be purchased from Goodies and Grains Adelaide (South Australia) Central Markets. We have great local millers Lauke (Strathalbyn) and Four Leaf Organics (Tarlee) to name just two and don’t get buying imported flour, apart from food miles it is virtually impossible to find out any information about its composition and write proper recipes using it.
  • Anyone with information about local rye flours, especially organic please send us the information so we can follow it up and include the information on our site.

gorgeous white ciabatta of course, tomato, red onion, basil, salt, pepper and your favourite virgin! What else!

the people behind Galaxy Guidesfood editor and publisher
Ann Oliver

champagne editor
Kaaren Palmer


Jan Bowman
Political comentator, briliant photographer…farmers’s market obsessed…Brisbane based.

Olivia Stratton Makris
Masters of Gastronomy, NYC, Spain and constant assistance and editorial suggestion…Adelaide based.

Michael Martin…Northern America 2016.Photographic assistance Kym Martin…Adelaide based.

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unless otherwise stated
copyright © text, recipes and images Ann Oliver & Kaaren Palmer 2016.