I was vegetarian for most of my teens and twenties and I still love the diversity of plant-based dishes the world’s cuisines offer. Some of these recipes contain anchovies or optional meat ingredients, which you can simply omit. Vegetarian recipes are colourful, tasty, usually quick and easy and, as my carnivorous husband likes to say, they go so well with meat! Use these vegetarian dishes as a meal in themselves, an accompaniment to a meat dish, or a starting point for your own inspiration!
Olive Focaccia Join my food & wine tour to Italy to discover more Italian regional specialties! My olive focaccia recipe is inspired by Ligurian restaurateur Lucio Galletto, who uses more water and oil in his recipe than most I’ve seen (see video below). Liguria is famous for the tiny, tasty Taggiasche olives that make the […]
Chilled Asparagus Soup Like this recipe? You’ll love my online Ligurian cooking class! I eat a lot of asparagus in spring and summer. I love it simply steamed or grilled (see video below), as part of an antipasto platter, in salads and risotto, and drizzled with a sauce Maltaise (blood orange Hollandaise). And every time […]
Baked Stuffed Zucchini Flowers Like this recipe? You’ll love my online Ligurian cooking class! Colourful zucchini flowers are one of my favourite vegetables – especially baked with an aromatic cheesy stuffing. The creamy spreadable marinated cheese known as ‘Persian fetta’ has very little to do with Greek feta or Persia, but it is delicious and […]
Cialledda Fredda (Tomato & Bread Salad) Like this recipe? Join me on a Southern Italian food & wine tour to discover more regional specialties! On my first visit to Basilicata, the staff at my hotel prepared this delicious tomato and bread salad for me one morning after they discovered I was interested in their regional […]
Nyonya Vegetable Curry Like this recipe? You’ll love my online Singaporean cooking class! While the classic Nyonya curry is made with chicken and potatoes in a creamy coconut sauce, the same curry paste is just as delicious as the base for a Nyonya vegetable curry. Potatoes are at the heart of any Nyonya curry, then […]
Risotto Milanese (Saffron Risotto) Join my small-group food & wine tour to northern Italy to discover more regional specialties! Risotto Milanese originated in Milan, where it’s the traditional accompaniment to ossobuco. Lombardy is the home of risotto, and my friend Alessandro Pavoni is the king of risotto making. He was born in Brescia in Lombardy […]
Thai Green Vegetable Curry Like this recipe? You’ll love my online Thai cooking class inspired by David Thompson! Thai cuisine has many different curries, usually described by their colour, including green, red, yellow and orange. Green curry, typical of the central plains of Thailand, is probably Australia’s most common Thai dish. It’s hot, salty and […]
Roti Telur Like this recipe? You’ll love my online Singaporean cooking class! The dough for murtabak, one of my favourite Singaporean snacks, is basically the same as roti dough and can also be used to make roti telur, delicious egg-filled roti. Telur (pronounced tuh-lawr) means egg in Malay. My friend Simon Goh simply breaks an […]
Sabzi Khordan (Persian Fresh Herb Platter) Like this recipe? You’ll love my online Persian cooking class! Persian food reminds me of Vietnamese with its love of fresh herb platters served at every meal. In Iran it’s any combination of mint, parsley, coriander, dill, tarragon, basil, chives, green onions and radishes; other wild or seasonal greens […]
Primo Sale Cheese (Ricotta-Style) Like this recipe? You’ll love my online Italian cooking class inspired by Giovanni Pilu! Primo sale is a fresh Italian cheese, sometimes aged for a few weeks, sometimes resembling ricotta or cottage cheese. Traditionally it’s made from sheep milk though some versions today use cow milk or a mixture of cow, […]
