Recipes using the Parisi family’s great fresh produce!
Mushroom Duxelles Duxelles is a classic French preparation of finely chopped mushroom and onion cooked down in butter with herbs (usually thyme or parsley), black pepper and salt, sometimes with a dash of cream, Sherry or Madeira. It’s used in a range of English recipes including stuffings, sauces and garnishes and, most notably, in beef […]
Mushroom & Cheese Pies Thanks to chef Simon Sandall who rattled off this suggestion on the spur of the moment when we were making beef Wellington together and wondering what to do with leftover mushroom duxelles and pastry off-cuts. You could always make the duxelles specifically for these pies and whip up a larger batch […]
Beetroot Leaf Boorani Fresh crisp beetroot leaves make a great addition to a salad or a Persian herb platter (sabzi khordan), but they tend not to be valued in Australia. They’re generally chopped off the beets and thrown out, so they’re usually not in great condition; but it’s surprising what a good soak in a […]
Pomegranate Juice I’ve enjoyed ob’eh anar, freshly squeezed pomegranate juice, from street stalls all over Tehran; some are even open through the night, especially in summer, to refresh late night workers and people on their way home from an evening out. Pomegranates are native to Iran and steeped in symbolism, representing fertility, life and rebirth […]
Paloudeh Talebi (Rockmelon Slushie) Paloudeh talebi are rockmelon slushies sold by street vendors and made in homes throughout summer in Iran; paloudeh is a variation of the word faloodeh, Persia’s famous rose water, lime and noodle granita. These Persian rockmelon slushies can be simply fresh rockmelon chunks blitzed up with ice and a little sugar […]
Pa amb Tomàquet Called pan con tomate in other parts of Spain, this classic Catalan snack is about as simple and delicious as you can get. There are many variations, but this is how it was taught to me many years ago by my Catalan flatmate, Susie. Susie told me that her family always made […]
Herb Scones I love herb scones alongside a bowl of soup, but they also make a great savoury addition to afternoon tea. Use just one herb or a mixture of any fresh herbs you like: parsley, chervil, dill, chives, tarragon or thyme – even a little very finely chopped rosemary – in this versatile, tasty […]
Pumpkin Scones Pumpkin scones are perhaps the most Aussie scone of all, made famous by Lady Flo Bjelke-Petersen, wife of a Queensland Premier. Use leftover roast pumpkin if you have some (you’ll need about 1 cup mashed), in which case you may need to add a splash more milk. These pretty orange scones are delicious […]
Apple & Pecan Salad Two of the American South’s favourite ingredients, crisp sweet apples and crunchy pecans, come together in this simple salad that’s a bit like a Southern version of Waldorf salad. I like the way it looks layered, with the apple mixture piled onto a bed of mixed greens, but you can just […]
Salade Verte – How To Dress A Green Salad A simple green salad is the perfect accompaniment to so many dishes, whether it’s made from just one type of leaf or a mixture of several. It may be simple, but it deserves the same respect as the rest of the meal. Vinegar is more common […]
