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Ed Halmagyi's anchovie recipe

Ed Halmagyis Fennel seed and bay leaf coca

Preparation time
30 minutes + marinating
Cooking time
30 minutes

with aniseed myrtle boquerones

Choose a fresh, bright and lifted white – your favourite Sauvignon BlancSemillon or young Riesling will be ideal.


For the coca

500g high protein flour

10g (2 tsp) sea salt flakes, ground

375ml tepid water

10g (1½ sachets) instant dried yeast

1½ tsp toasted fennel seeds, cracked

4 dried bay leaves, ground and sifted

60ml (3 tbsp) extra virgin olive oil


For the boquerones

12 fresh anchovies (or small sardines)

¼ cup sea salt flakes

3 tsp aniseed myrtle powder

1 cup white wine vinegar

¾ cup extra virgin olive oil

4 cloves garlic, chopped

1 red chilli, seeded and diced

¼ bunch parsley, chopped

Recipe by Ed Halmagyi

Photography John Paul Urizar  

Styling Michaela Le Compte


1. Preheat oven to 210ºC. Mix the flour, salt and water in a bowl, then set aside for 45 minutes. Add the yeast, fennel seeds and bay leaves and mix with a dough hook on medium speed for 5 minutes. Add 2 tablespoons of oil, then mix for a further 5 minutes. Transfer to a bench and knead for 5 minutes, then cover with cling film and set aside to rise until doubled in size.

2. Divide the dough into two pieces and roll out to rough oval shapes. Slash randomly, then stretch and lay on lined oven trays. Allow to rise for 30 minutes.

3. Brush the loaves with half the oil then bake for 25 minutes, until deep golden. Remove from the oven and brush again with the remaining oil.

4. Meanwhile, twist the anchovy heads and pull to remove, along with the innards. Pinch the spine and pull gently to remove. Toss the anchovies with salt and aniseed myrtle, set aside for 45 minutes, then rinse and pat dry.

5. Mix the vinegar, oil, garlic, chilli and parsley, pour over the anchovies, then refrigerate for 2 hours before using.


Wine Match

Sauvignon Blanc, Semillon or young Riesling

Preparation time
30 minutes + marinating
Cooking time
30 minutes