Matt Sinclair's Basil Pikelets with Braised Garlic Tomatoes

Matt Sinclair's Basil Pikelets with Braised Garlic Tomatoes

Cooking time


  1. In a large mixing bowl, sift in the flour and bicarb soda, season with a little pinch of salt and pepper and mix to combine. Create a well in the centre of the flour. In a small bowl, whisk the egg, milk, vinegar butter together, add the chopped basil and pour into the well of the flour. Gradually mix the dry ingredients into the wet ingredients until you have a smooth batter.
  2. Heat the Extra Virgin Olive Oil in a large frypan over a medium heat and add the garlic. Stir continuously for half a minute to avoid burning. Add the tomatoes and herbs, season with salt and pepper and toss through to combine. Reduce heat to low and cook for 6-8 minutes, tossing occasionally, until the tomatoes begin to soften slightly. Remove from heat and set aside while you make the pikelets.
  3. Heat a little Extra Virgin Olive Oil in a pan over medium heat. Drop large spoonfuls of batter into the heated pan – they should spread out to 7-8cm discs on their own. Cook pikelets until bubbles start to form on the top side, flip over and cook for another minute. Transfer to a plate and keep warm. Add Extra Virgin Olive Oil back to the pan for each batch of pikelets made.
  4. When all pikelets been made, place 1 Tbsp Extra Virgin Olive Oil into the pan and return to a medium heat. Fry off the picked basil leaves until translucent and crispy. Transfer to paper towel to drain.
  5. To assemble, place a serve of pikelets on each plate (2-3 each), spoon over braised tomatoes, crumble over the goats cheese and top with toasted pinenuts and fried basil leaves.

Ingredients Chevron Icon


1 cup plain flour

½ tsp Bi carb soda

Salt and Pepper

1 egg

120ml milk

1 tsp apple cider vinegar

¼ cup chopped fresh basil

20gm Salted butter, melted

Cobram Estate Classic Extra Virgin Olive Oil for cooking


3 Tbsp Cobram Classic Estate Extra Virgin Olive Oil

2 cloves garlic, finely grated

350 gm mixed cherry tomatoes

2 Tbsp chopped fresh basil

2 Tbsp chopped fresh parsley

Salt and Pepper


12 picked basil leaves

120gm goats cheese

1/3 cup toasted pinenuts