This website uses cookies to improve your experience navigating our site. By continuing to browse, you are agreeing to our use of cookies.

OK, I understand

Julia's Herb + Olive Oil Crackers With Goat’s Cheese And Lemon Dip


They say you are what you eat… and today we are eating CRACKERS!

Julia Busuttil Nishimura‘s latest recipe is for a DIY crunchy, carb-y vessel upon which to load up your toppings – rye olive oil crackers with herbs, paired here with fresh veggies and a goat’s cheese dip. This the the kind of snack that takes no time to prepare, but will make you seem really fancy and together the next time you can whip them out with friends (after perfecting them in lockdown!). ‘Oh these? I made them myself’, you will exclaim with the same sense of smugness that, until now, has been reserved for homemade sourdough.

Let’s face it… we’re all going a bit crackers… so you may as well be making some!

26th August, 2021

Ingredients for the crackers. Photo – Julia Busuttil Nishimura.

Julia advises to use the highest quality olive oil possible. Photo – Julia Busuttil Nishimura.

Laminating the herbs between the dough. Photo – Julia Busuttil Nishimura.

Crunchy, salty, herby crackers! Photo – Julia Busuttil Nishimura.

The crackers served with a goats cheese and lemon dip. Photo – Julia Busuttil Nishimura.

Fancy crackers! Photo – Julia Busuttil Nishimura.

Julia Busuttil-Nishimura
Thursday 26th August 2021

Making crackers at home is one of the easiest and best things to know how to do in the kitchen. They are so quick to make and use really basic ingredients. Mine are a combination of rye and plain flour, but you can experiment with different flour combinations too. Sometimes I like to add a little more rye than here, but this ratio is a great starting place. You can make them fancy by putting some herbs in between the dough – it looks gorgeous but also tastes really good too. Sometimes I like to make a little seed mix to scatter on the top, along with the sea salt. Some sesame seeds – white and black, pumpkin seeds and sunflower seeds, add a really nice crunch.

I’ve paired these crackers with a really simple ‘dip’ made from goat’s cheese. It is really so addictive and completely delicious. Just don’t skimp on the olive oil, buy the best you can afford. Serve it all with some radishes and baby carrots and your crunchy, more-ish snack-plate complete. Best eaten outside in the spring sunshine!


(Makes 8-10 huge crackers)

150g plain flour, plus extra for dusting
50g rye flour
5g fine sea salt
2 tbsp extra virgin olive oil, plus extra for brushing
100ml warm water
Sage, rosemary and thyme (optional)
Flaky sea salt, to garnish

Goat’s cheese and lemon ‘dip’

150g goat’s cheese
2 tbsp pure cream or natural yoghurt
Zest of a lemon
3tbsp extra virgin olive oil
Thyme, to garnish
Salt and pepper, to season


Preheat the oven to 190C. Line two trays with baking paper.

To make the crackers, mix the flours together with the salt in a large bowl or on a workbench. Make a well in the centre and pour in the oil and the water. Mix the flour into the wet ingredients with a fork until you have a shaggy dough then knead briefly until smooth.

Take one quarter of the dough (keeping the remaining covered), and roll out until very thin, around 2 mm in thickness. Use extra flour to avoid the dough sticking, if necessary. You can do this with a rolling pin or with a pasta machine. You can leave the crackers plain, or scatter over some herbs, like sage, rosemary and thyme, then fold the dough in half and roll out again until it is again around 2 mm in thickness. Cut the dough into manageable pieces, so that they can fit on your tray. Drizzle with olive oil and scatter with a little sea flaky sea salt. Bake in the preheated oven for 10 minutes or until very golden. Allow to cool then break up into smaller crackers, to your liking. Repeat with the remaining dough.

For the goat’s cheese, place the cheese in a small bowl and add the cream or yogurt to loosen. Mix well until smooth. Top with lemon zest and drizzle with the olive oil. Scatter over the thyme and season with a little salt and pepper. Serve with the crackers and some fresh vegetables.

What else I’m cooking with…

Anything that is delivered in the Ramarro Farm Vegetable Boxes. Their beautiful radicchio is especially a highlight. Made into a salad with blood oranges and hazelnuts and dressed with a simple vinaigrette. Spring garlic is here too which means pesto!

What else I’m eating…

Sarafian Hummus by the lovely Tom Sarafian, which has just launched. If you ever ate it at Bar Saracen [a now-closed Middle Eastern restaurant in Melbourne], you know just how good it is. Tom uses local chickpeas and olive oil and tahini from Lebanon. I’ve been eating it with flatbread (or try it with these crackers) and pickles!

Click here to download recipe printout!

Click here to download recipe printout!

View Comments

Similar Stories


Julia's Strawberry Crumble Cake

A golden, nutty butter cake with crunchy oat topping and a layer of spiced strawberry, from food columnist Julia Busuttil Nishimura.
Julia Busuttil Nishimura


Julia's Perfect Savoury Galette – Three Ways

Casing ingredients in a flaky, buttery golden crust is the perfect way to spotlight gorgeous seasonal vegetables. Julia Busuttil Nishimura s...
Julia Busuttil Nishimura


Julia's Spinach And Feta Flatbreads

Inspired by the weekend ritual of visiting the farmer's market with a Börek or Gözleme in hand, Julia Busuttil Nishimura puts her own spin...
Julia Busuttil Nishimura

This Week


A Mid-Century Reimagining Of A Bells Beach Home

Bones House by Lachlan Shepherd Architects is a mid-century inspired makeover of a brick veneer home facing Bells Beach.


This Mid '60s Sibbel Home In Healesville Is A True Family Legacy

It's a family affair in this spectacular modernist home in Healesville, Victoria, originally built by owner Fleur Sibbel's father and design...


Clem Day's Brown Butter Vanilla Cake Filled With Chocolate Sour Cream Ganache And Boozy Blackberries

The final part in our series of spring feast recipes with Clem Day – this decadent layer cake is a total knockout!
Clementine Day


A Dreamy Seaside Artist’s Studio On A 19th Century Farm

Watts Studio and Amiconi Architect collaborate on a new artist's studio on historic Spray Farm on the Bellarine Peninsula. It's a work of ar...


Everything Is Free At Sydney Design Week 2021!

Hear from designers like David Flack, Yasmine Ghoniem + more at the completely free, completely online program of panel discussions this Sep...


How To Style Houseplants In Every Room Of Your Home

A new book from plant stylists Ivy Muse gives you a breakdown of exactly which houseplants belong in which room of your house.


Bonnie And Neil's Nostalgic New 'Goldie' Collection, Plus 2 x $1000 Giveaways!

Be transported to the summer days of yesteryear through Bonnie and Neil's new 'Goldie' collection. Plus we've got two $1000 vouchers to give...

11 Brilliant Lighting Designs That Will Light Up Your Life!

From delicate frosted tubes to sculptural glass chandeliers, these are the finalists in the Lighting Design category of The Design Files + L...


Stylist Nat Turnbull’s Serene Melbourne Home

Stylist Nat Turnbull and photographer Sam Wong turned a rundown Melbourne property into this seriously stunning home, with the help of archi...

Creative People

Hand Painted Textile Designs Inspired By Canberra’s Modernist Architecture

Sarah Annand of Oat Studio combines a career in the local textile industry with photography, painting and architecture to create delightful,...


This Stunning New Outdoor Furniture Collection Celebrates The Stories And Skills Of First Nations Artists

Made-to-order with high quality, environmentally  friendly materials by local craftspeople, the 'Woven Skies' collection is something spec...


Dinosaur Designs Co-Founder Louise Olsen On Building An Iconic Australian Brand, On TDF Talks

Lucy Feagins talks to the legendary designer and artist about building an iconic Australian design brand.


A Poky Post-War Cottage Becomes A Mediterranean-Inspired Delight

The Green House by DOOD Studio achieves perfect synchrony between its retro roots and contemporary renovation.


Five Mindful Spaces To DIY At Home

Get inspired with tips for creating mindful zones at home using Dulux paint – from cosy reading nooks, to calming corners for meditation....

14 Brands Making Waves With The Wiggly Trend

From undulating limestone vases to wiggly steel coat-stands, here are 14 wavy furniture pieces and homewares we love!

Similar Stories


Julia's Strawberry Crumble Cake

Julia Busuttil Nishimura delivers the goods with this recipe for a golden, nutty winter treat!
Julia Busuttil Nishimura


Julia's Perfect Savoury Galette – Three Ways

Why have pizza when you can have galette? Just ask the French... It's all about the pastry!
Julia Busuttil Nishimura


Julia's Spinach And Feta Flatbreads

Inspired by the weekend ritual of visiting the farmer's market with a Börek or Gözleme in hand, Julia Busuttil Nishimura puts her own spin...
Julia Busuttil Nishimura

The Design Files acknowledge the traditional custodians of the lands on which we work, the Wurundjeri people of the Kulin Nation. We pay our respects to Elders past and present.

First Nations artists, designers, makers and creative business owners are encouraged to submit their projects for coverage on The Design Files – we would love to hear from you.

Please email us here.