Recipes using the Parisi family’s great fresh produce!
Pan-fried Brussels Sprouts with Pancetta Like this recipe? You’ll love my online British cooking class! Did you grow up disliking soggy, cabbage-smelling Brussels sprouts? I did. Then I discovered how delicious pan-fried Brussels sprouts are. With a bit of charring, and some cured pork fat if you like, they’re delicious! I like to use a […]
Glutinous Red Rice Dessert with Lychees Like this recipe? You’ll love my online Vietnamese cooking class inspired by Mark Jensen! I love glutinous rice desserts and have always wanted to experiment with them so, inspired by a red rice dessert that Mark Jensen served me several years ago, I came up with this easy, tasty […]
Bánh Mí Like this recipe? You’ll love my online Vietnamese cooking class inspired by Mark Jensen! I love the way food travels around the world, weaving aspects of one culture into another. The French brought their crisp, fluffy baguettes to Vietnam in the mid-1800s where they became the popular snack bánh mì. Just over a […]
Pan-fried Agrodolce Radicchio Join my food & wine tour to Italy to discover more Italian regional specialties! Radicchio is a wonderfully versatile vegetable. In Italy it’s popular cooked as well as in salads; the cooking softens the bitterness and brings out a touch of sweetness. I often shred it and toss it through pasta with […]
Mushroom Bruschetta Join my food & wine tour to Italy to discover more seasonal Italian specialties! One of the things I loved most about Lucio’s Paddington restaurant was the seasonal bruschetta that always arrived with our aperitivi, a tradition I like to continue at home. In autumn, the crisp air of Italy’s hilly regions is […]
Baked Honey-Glazed Carrots Like this recipe? You’ll love my online Australian cooking class inspired by Matt Moran! Honey glazed carrots has long been a favourite side dish of mine, especially when the carrots are baked so they caramelise a little, adding a touch of bitterness to balance the sweetness. I love the look of whole […]
Braised Romaine Lettuce Like braised romaine lettuce? You’ll love my online French cooking class Inspired by Damien Pignolet! Who knew you could cook lettuce? It’s a revelation to many Australians, but a traditional side dish in much of Europe. Italians love grilled radicchio and sautéed escarole (curly endive), while the French use romaine lettuce (also […]
Pink Grapefruit & Passionfruit Ice Cream Like this tropical fruit ice cream?Master more frozen desserts here! This pink grapefruit and passionfruit ice cream is a variation on a sherbet recipe I make with all sorts of different fruits. I like the tang of grapefruit with the sweetness of passionfruit – a combination I came up […]
Lemon Shortbread Cookies Explore Scotland – the home of shortbread – with me on my Scottish ‘Seafood & Spirits’ Tour! These super easy cookies are inspired by melting moments, using rice flour instead of cornflour for more of a shortbread texture. Instead of sandwiching the lemon buttercream between two cookies, I spread it generously on […]
Cranachan Discover More Scottish sweet treats on my ‘Seafood & Spirits’ Tour of Scotland! Cranachan – a combination of oats, raspberries, whisky and honey (ideally heather honey, available online) – is the most typical Scottish dessert. A bit like a Scottish Eton mess, these days it’s usually made with whipped cream, though traditionally Scotland’s cottage […]