Recipes using the Parisi family’s great fresh produce!
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 Aussies, but a traditional side dish in much of Europe. Italians love grilled radicchio and sauteed escarole (curly endive), while the French like braised romaine lettuce […]
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 Like this recipe? You’ll love my online Australian cooking class inspired by Matt Moran! 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 top. You could […]
Cranachan Like this recipe? You’ll love my online British cooking class! 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 cheese, crowdie, was […]
Kolokithokeftedes Like this recipe? You’ll love my online Greek cooking class Inspired by Janni Kyritsis! These fritters (keftedes in Greek) are typically served as part of a mezedes, the array of snacks eaten at the start of a meal or at any time when drinking ouzo. Add some dolmades, spanakopita, Janni Kyritsis’ stuffed red capsicum […]
Raspberry Lime Sherbet Like this recipe? You’ll love my online French cooking class Inspired by Damien Pignolet! I love the way good basic recipes can be rejigged to suit different occasions and ingredients. I originally made a mango and lime sorbet (more accurately called a sherbet, see the frozen desserts FAQ here for details); then […]
Mango Crème Fraîche Sorbet Like this recipe? You’ll love my online Australian cooking class inspired by Matt Moran! This super easy mango sorbet is inspired by Katrina Kanetani’s plum sorbet in the cookbook Pier, and you could substitute plum or any other fresh fruit for the mango. The crème fraîche gives it a lovely smooth […]
Duck à l’Orange Like this duck a l’Orange recipe? You’ll love my online French cooking class Inspired by Damien Pignolet! I love this easy duck à l’orange recipe. It’s inspired by Pierre Koffman’s recipe for wild duck in orange sauce in Memories of Gascony and is simpler than most duck à l’orange recipes as it […]
Bresaola, Watercress & Egg Salad Like this recipe? You’ll love my online Middle Eastern cooking class inspired by Michael Rantissi! I fell in love with bresaola when I was researching A Lombardian Cookbook in Italy with Alessandro Pavoni. A specialty of Lombardy, bresaola is salt-cured beef eye round that’s dried in the crisp Alpine air. […]
