JULIE GOODWIN’S book, Classic, is a ‘best of’ collection. Inside she shares tried and trusted recipes you’ll want to make again and again for your own family and friends. With comfort food, hearty family feasts, quick mid-week meals and the bakes and treats she is known for, as well as celebration show stoppers and an indispensable collection of condiments and sauces, this is classic Julie Goodwin at her best.
If I had to name my most-cooked recipe, this would be it. And not just by me – but by the scores of people who have contacted me about it over the years. Once you’ve cooked it, you’ll see why. Doable for breakfast, lunch, dinner or as a snack, it’s easily made with gluten-free flour and customisable in so many ways. Change the veggies, sub out the bacon, make it in bulk, it only takes a few minutes and is truly one for the regular cook up.
MAKES 12 pieces
PREPARATION TIME 10 minutes
COOKING TIME 35 minutes
2 zucchini, grated
1 large brown onion, finely diced
3 rashers bacon, finely chopped
1 cup (120 g) tasty cheese, grated
1 cup (150 g) self-raising flour
1 teaspoon salt
1/2 teaspoon ground white pepper
1/2 cup (125 ml) vegetable or olive oil
- Preheat the oven to 170°C. Grease a non-stick lamington tin (18 x 28 cm base measurement), and line with non-stick baking paper.
2. Combine the zucchini, onion, bacon, cheese, flour, salt and pepper in a large bowl. Add the oil and lightly beaten eggs, and mix.
3. Pour into the prepared tin. Bake for 35–40 minutes until golden and set. Allow to cool slightly before cutting.
NOTE The vegetables can be substituted or added to – try corn kernels, grated carrot, spring onion, shredded beans, and leave out the bacon for a vegetarian version.
ABOUT THE AUTHOR
It’s been an incredible journey for Julie Goodwin since becoming the first-ever winner of MasterChef Australia in 2009. Back then, more than four million people were glued to their screens as she took home the coveted trophy. The victory catapulted Julie into Australia’s hearts and homes, and as one of the nation’s favourite home cooks, her honesty, sense of humour and humble cooking style have become synonymous with the show.
Her first cookbook, Our Family Table, held the number one slot in the book charts for more than 10 weeks, and Julie’s family-focused style of cooking has turned her passion into a hugely successful career.
A native Sydneysider, Julie’s first career was as a youth worker. She spent many years presenting workshops in schools across Australia before working at a juvenile detention centre on Sydney’s Central Coast. After her three sons were born, Julie and her husband Michael started their own IT business.
Following her MasterChef Australia victory, Julie became a regular staple on television, and began regular recipe columns for Australian Women’s Weekly. She has published five additional cookbooks, Heart of the Home, Gather, $20 in 20 minutes, Homemade Takeaway and The Essential Cookbook. She’s also the proud owner of her cooking school on the Central Coast, Julie’s Place.
In 2015 Julie travelled to the South African Jungle on I’m A Celebrity … Get Me Out of Here!, and the following year became a co-host of the Central Coast’s Star 104.5FM Breakfast Weekday Show where she laughed for four years. She most recently appeared on the SBS documentary series, Could You Survive on the Breadline.
Julie lives at home with her husband, three sons, and beloved new granddaughter Delilah.