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Oct 1, 2023
Venice leeks and what's for dinner tonight?
"Perhaps no one ever gets to know Venice as much as they remember her, recall her from an episode in some other dream." Marlena de Blasi...
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Sep 18, 2023
Australian/Asian
"We’re a tripe-loving, onion-hating nation that enjoys a good chicken burger." Alison Turner/delicious. Now how Australian can you get,...
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Sep 9, 2023
History in a kind of pancake - or flatbread, maybe even chips
Cecina, Asfrisciolata, Socca, Turta, Turtellassu, Fainá, Torta di ceci, Calentita, Panisse, Panelle, Pizza a caballo ... so many names...
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Sep 7, 2023
Capsicum (peppers) and pasta
"The most suitable type is the variety you have, and the right quantity of it: quanto basta (or how much is enough), which is both a...
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Sep 6, 2023
Words from Rachel Roddy
"sgargarozzare, which my wine-selling friend Antonio defines as: “To consume or throw back with joy, and with no intention of stopping.” ...
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Aug 23, 2023
Crunchy spaghetti
"to move freely, a starting point is required" Rachel Roddy My starting point today is this dish - Spaghetti all'assassina which Rachel...
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Jul 13, 2023
Anchovies and breadcrumbs
"Parmesan of the poor" Sicilian saying Anchovies are one of those foods that people either love or hate. In this household we have one...
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Jul 7, 2023
Frittata - a dustbin for leftovers or a gourmet treat?
"the tastiest way to clean out your fridge at the end of the week ... Frittatas aren't just good for using up leftovers, though—they...
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Jun 1, 2023
Three moments in time - gnocchi
"Gnocchi is not just for rib-sticking, soul-warming meals by candlelight, but for light summer days, too." Nigel Slater Uninspired again...
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May 23, 2023
Italian/American cuisine
"Perhaps the best way to think about the differences between Italian American and authentic Italian is, in the same way, you would...
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May 17, 2023
Noodle politics
“The message I received along with my journey in my quest to discover the identity of the noodle was that no one culture ‘owns’ a...
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May 14, 2023
Muffuletta - first make your giardiniera
"Anybody who doesn't include the muffuletta in their list of the Five Most Important Sandwiches In The History Of Life, the Universe, and...
7 views0 comments
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May 13, 2023
I love salami
"A kitchen seems a bit naked without a salami in the fridge. Just the way it does when you forget to get lemons." Nigel Slater...
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May 3, 2023
The dream of Tuscany
"Toscana has been the region of the last decade (or two). Everyone outside Italy wants to live there, and just about every other person...
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Apr 30, 2023
Three, maybe four cheeses and cream
and an under-appreciated Australian cooking guru You may remember that included in my weekly 'to cook' list I have 'one new recipe' which...
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Apr 25, 2023
Supermodel pasta
"Overall, you can’t go wrong with a pasta recipe, and this one is easy to make and absolutely delicious. Plus, you can make it your own...
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Apr 1, 2023
A recipe a method or just an idea?
"the possibilities are endless." Gourmet Traveller Last night we had friends to dinner, some of whom were vegetarian, so vegetarian was...
27 views0 comments
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Mar 14, 2023
Tomato sauce - musings
"The kind of sauce that starts with the simplest ingredients—some canned tomatoes, a few aromatics, some olive oil, and maybe some...
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Mar 12, 2023
I began with scaccia and almost ended with quiche
"Essentially, what they all share is the principle that behind a perfectly ordinary piece of pastry that looks nothing special on the...
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Mar 6, 2023
Do as you're told
"Do what you're told and everything will be alright" Norman Jewison When it comes to cooking it's a dilemma. Do you do what you're...
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