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May 11, 2024
Feeling lazy? Puttanesca to the rescue
"Puttanesca - Although you will often see its Italian name explained as meaning “whore’s pasta” in English, the general consensus seems...
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Apr 21, 2024
Trying to make a lucky dip interesting
"Writer's block is having too much time on your hands." Jodi Picoult "Read a lot. Write a lot. Have fun." Daniel Pinkwater My lucky dip...
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Apr 19, 2024
Zabaglione, Sabayon, Delia ...
"a fragile whip of cream contained in a little glass, concealing within its innocent white froth a powerful alcoholic punch." Elizabeth...
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Mar 10, 2024
So ordinary
This is a dish found in the last Coles Magazine. It's called One-pan prosciutto chicken with tomatoes and honestly there is nothing...
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Mar 1, 2024
I feel like pasta and I have - fennel
So - we are back from our mini adventure down in Inverloch about which I am still pondering on what to say. An end to being cooked for...
15 views1 comment
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Feb 26, 2024
Bay leaves
"Bay leaves are the burnt-orange flares of the herb world. Once, like curly parsley, they were everywhere. And then they weren’t." Matt...
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Feb 22, 2024
Tumact me tulez (tumacë me tulë)
"a deeply good dish with anchovies, walnuts, breadcrumbs and Albanian roots, from Barile in Basilicata." Rachel Roddy My husband tells...
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Jan 15, 2024
Today's food challenges - zucchini
"such a dish is always, in my experience, made more scrumptious by the knowledge of unpromising beginnings." Hugh Fearnley-Whittingstall...
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Jan 6, 2024
Salmon and pesto
This is going to be our dinner tonight - Delia's Roasted salmon fillets with a crusted pecorino and pesto topping. I'm pretty sure I've...
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Jan 2, 2024
When the egg meets flour - a skill
"It is in Emilia (half of the now united Emilia-Romagna region) where the everyday act of hand rolling has been elevated into an everyday...
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Dec 9, 2023
Cauliflower, saffron, anchovies + ...
"As always, we never seem to do the ingredient du jour by halves" Nigel Slater It's an unbelievably, considering it's summer, wet,...
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Dec 2, 2023
Burrata - beauty or taste?
“You can use burrata for everything, but it doesn’t need anything. You only have to open it and eat,” Felice Sgarra - Michelin star...
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Dec 1, 2023
It's summer - time for a warming bowl of soup!
"a soup with which to thaw a frozen soul." Nigel Slater Today is officially the first day of the Australian summer. In Gippsland -...
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Nov 30, 2023
Tuscany doesn't really do pasta
"all'etrusco on a Tuscan menu is not mere whimsy. these dishes actually forge a solid link with the past and incorporate the three basic...
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Nov 17, 2023
Focaccia - very old and also new
"Of all the Mediterranean breads, focaccia (fugassa in the local dialect) - one of the great triumphs of Ligurian cooking - is the...
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Nov 2, 2023
Fried pizza - leftovers 4
"a small amount of ingredients go a long way with pizza" Jamie Oliver But I can't resist and always put too much on top and so my pizzas...
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Oct 30, 2023
Leftover chicken solved - pasta
"Carbs ... they're standing by, patiently waiting for us to remember their generous, soothing nature, and their accommodating capacity to...
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Oct 25, 2023
Making pasta
"the essential nature of pasta is simple. Take some flour and water, take some flour and eggs, combine, knead, rest, shape. Or go buy...
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Oct 24, 2023
"Stuff the paccheri" (or not)
"it can also be stuffed and baked or just filled." The Pasta Project 'Just filled'. Oh yes? And how do you do that? And why am I...
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Oct 17, 2023
Hot sauce - or is it a bath?
"it is a dish which essentially needs the accompaniment of plenty of strong coarse red wine, such as the local Barbera. It is also...
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