1800 Lasagne’s garlic bread is excellent. It’s got a crunchy crust yet is squishy on the inside, with the perfect balance of buttery goodness and saltiness thanks to the grated cheese in the garlic mix. It’s hard to stop at just one roll.

It’s Joey Kellock’s recipe at 1800 Lasagne, which he opened in Melbourne’s Thornbury in 2020 after about five years delivering lasagne across Melbourne via his dial-for-delivery 1800 Lasagne hotline.

The garlic bread is reminiscent of those old-school rolls you find in supermarket freezers, and the ones you used to get at Pizza Hut. But it’s better because it’s made with a couple of chef flourishes – in particular, garlic confit.

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Garlic confit isn’t hard to make – you simply roast garlic in generous amounts of oil. The result? Garlic that is mild and creamy and with none of that peppery bite regular garlic has. Importantly, it adds another dimension to the bread.

Kellock says you can make these buttery batons as punchy as you want. “The more garlic you use, the more garlicky it is,” he says. “Want it less garlicky, use less garlic.” He adds that you can double the confit garlic or add in more raw garlic – you do you.

If you have any leftover confit garlic, cover the cloves with a layer of oil and store in the fridge; it should last about two weeks. Kellock says you can use it in everything, but it works particularly well in pasta sauces such as Napoli or a ragu.

Kellock sources his rolls from Phil’s Bakehouse in Melbourne’s Northcote, but if you can’t get your hands on those, this is what you need to look out for. “You want bread not too hollow, not too dense, and with a nice crust. When choosing the bread rolls, you want it to have a nice even crumb inside, no air pockets. Go to your local banh mi place and buy that. Or you could substitute it with a French stick.”

He makes incisions in the rolls and then smooshes the butter into the cuts. And if you want to double down on the flavour, Kellock says, “You can baste a bit of the garlic butter over the top of the bread before you wrap it, if you want – all over if you wanna go fucking crazy.”

His final trick is essential. “Make sure you keep it in the oven until the bread is crisp. Get the back of a spoon and tap it to make sure it’s got a hard shell. There’s a lot of butter in there so give it a lot of cooking.”

Joey Kellock’s garlic bread
Makes 4 baguettes
Prep time: 25 minutes
Cooking time: 30 minutes

5-10 cloves garlic

5 cloves confit garlic, finely chopped (see below)
500g block of room-temperature salted butter
1 handful parsley, chopped, plus extra to serve
Pinch of sea salt
Pinch of Grana Padano, grated
4 mini baguettes from Phil’s Bakehouse or another crusty long roll

Garlic confit
1 cup peeled garlic
1L vegetable oil

To make the garlic confit, put garlic in a pan with the oil and cook until bubbling. Turn the temperature down and simmer until garlic is soft. This should take a minimum of 15 minutes. Cook a little longer and at higher temperature to make it more caramelised if desired. (At 1800 Lasagne, we cook ours on a low temperature so it is light and soft.) You only need five cloves of the confit garlic for this recipe (although add more if you like) – use the rest for another dish.

Preheat the oven to 200°C.

Once you have the garlic confit, mix the confit with the rest of the ingredients in a food processor until combined. Make three cuts along the top of the baguette (so you make discs)and spread butter into each cut. Wrap in foil and bake for 8 minutes, or until crisp (see above for how to test the roll’s readiness). When ready, unwrap the roll and sprinkle with sea salt and extra chopped parsley and serve immediately.


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