There’s nothing like the smell of pancetta crisping up in a pan… This is not the healthiest meal, but I guarantee it will win you friends. READ MORE
This is another Silvia Colloca gem not to be confused with my favourite Ricotta and Parmesan Dumplings, which are more like gnocchi. These are apparently called gnudi and are a bit lighter again. READ MORE
You know how no matter how small a piece of cabbage you buy, you’ve always got way too much left over? A little bit of cabbage goes a long way.. This is a great way to use it up and a dead easy Friday night dinner that you can hide heaps of veg in for the kids. READ MORE
I thought calling this pizza was a bit far fetched really, but apparently the word ‘pizza’ actually means ‘pie’, so that makes a bit more sense.. READ MORE
How good are ribs? I confess I’m a late-comer to this sticky world but I’m glad I’ve now arrived. They’re not something I’ve cooked often and I never order them out cause they leave me feeling like I’ve got a big saucy face and in bad need of a toothpick. READ MORE
I’m told this is a classic Passover dessert. It’s a beautiful recipe with very few ingredients which produces a lovely moist cake to enjoy with a cuppa. It uses whole oranges, boiled and then pulped in the food processor which gives the cake a lovely tang. I’ve seen a few different versions of this type of orange cake lately, but this recipe is so simple, it will definitely be a repeat offender at our place. READ MORE
What a cool few weeks we’ve been having. Very unusual for mid-summer Melbs, but in some ways a nice break from the scorching heat and an opportunity to turn the oven back on and cook up some warming fare. As any one who I’ve caught up with lately knows, I’m having a bit of an affair with Silvia Colloca right now. READ MORE
My mum makes by far the best shortbread I’ve ever tasted. True to her Scottish heritage, it’s ever so short and buttery. The recipe was a bit sketchy when relayed though – she works on approximates and instincts as all good cooks do! READ MORE
The tomato plants are teeming with the first fruit, the cherries, at the moment. I was super excited because it gave me the opportunity to take my new flash bottle of sherry vinegar for a spin and try out our new Strathbogie Ranges extra virgin olive oil – I know, what a food snob – anyway.. We had the most gorgeous, simple salads tonight with a beautiful scotch fillet.READ MORE
What a tasty little grain this is. Freekeh is young, green wheat which has been toasted and cracked. One of the so called ‘ancient grains’ which have made a resurgence in recent years, it is packed full of goodness and tastes great too. I can’t get it at my supermarket, but I think some fancy supermarkets stock it and most delis and health food shops. READ MORE