Preparation

Step 1: Prepare the cob loaf

Preheat your oven to 180°C (160°C fan-forced).

Using a serrated knife, cut a circular “lid” off the top of the cob loaf and set it aside. Carefully scoop out the soft bread from the inside, leaving a 2–3 cm thick wall around the edges and bottom to form a sturdy bread bowl.

Tear the removed bread into bite-sized chunks and place both the hollowed-out cob and the chunks onto a baking tray lined with baking paper.

Step 2: Make the seafood filling

In a large mixing bowl, combine the softened cream cheese and sour cream, mixing until smooth and well blended. Add the grated mozzarella and tasty cheese, stirring to combine.

Fold in the chopped prawns, crab meat, red capsicum, and spring onions. Stir through the lemon juice, Worcestershire sauce, and chilli flakes if using. Season generously with salt and pepper to taste.

The mixture should be creamy but scoopable, with plenty of texture and visible pieces of seafood and veg.

Step 3: Fill the cob

Spoon the seafood mixture into the hollowed-out cob loaf, pressing gently to remove any air pockets and spreading the filling evenly. Replace the cob lid loosely on top.

Step 4: Bake

Place the filled cob (with lid and bread chunks beside it) into the preheated oven. Bake for 25 minutes, then remove the lid and bake for another 10–15 minutes until the filling is bubbling and golden and the bread chunks are crisp and toasty.

Step 5: Garnish and serve

Remove from the oven and carefully transfer the cob loaf to a large serving platter. Surround with the toasted bread chunks and other dippers if desired (crackers, veggie sticks, etc.).

Garnish with a sprinkle of spring onion, lemon zest, or a few whole prawns for a beautiful presentation.

Serve hot and let everyone dig in while it’s creamy, gooey, and warm.