Robert Armstrong’s commitment to his land and olive groves, in the foothills of the Great Dividing Range (near Crookwell, NSW) has led to ALTO Olives becoming Australia’s most awarded extra virgin olive oil. His agrodolce (bitter-sweet) vinegars are the best Australian vinegars I’ve found too.
Fregola Risottata with Clams & Chickpeas Like this recipe? Join me on an Italian food & wine tour to discover more regional specialties! Slightly larger than North African couscous, fregola is a reminder of the Arabic influence in Sardinia. It’s delicious in salads and soups and especially tasty as fregola risottata, stirred with the cooking […]
Sauce Gribiche Like this recipe? You’ll love my online French cooking class Inspired by Damien Pignolet! I love this deliciously easy variation on tartare sauce, made using cooked egg yolk instead of the usual raw egg. Parsley is traditional but you can add other herbs – I take inspiration from Matt Moran who uses chervil […]
Rouille (Spicy Mayonnaise) Like this recipe? You’ll love my online French cooking class featuring the food of Provence! The more I research rouille the more confused I become. Even the most respected experts seem to disagree on what should go into this classic Provençal sauce that’s traditionally served with bouillabaisse. The only thing I can […]
Pistou (Provençal Pesto) Like this recipe? You’ll love my online French cooking class featuring the food of Provence! Pistou is the Provençal cousin of Liguria’s pesto, though it doesn’t contain any cheese or nuts and – unlike a classic pesto alla Genovese – the garlic in pistou packs a real punch. On its own as […]
Pesto alla Genovese Join one of my food & wine tours to Italy to discover more Italian regional specialties! Although pesto means ‘to pound’, the classic Ligurian pesto alla Genovese, from the port city of Genoa, is traditionally made by crushing – rather than pounding – the ingredients in a marble mortar using a wooden […]
Coriander Pesto Like this recipe? You’ll love my online Caribbean cooking class! I love classic basil pesto alla Genovese (see video below). Pesto means ‘pounded’ – the same as Provençal pistou – so when I had a couple of bunches of coriander leftover in the fridge I wondered what other ingredients might be added for […]
Prawn Kebabs Like this recipe? You’ll love my online Lebanese cooking class! I like to leave the shells on when I’m grilling prawn kebabs as they protect the flesh and keep it juicy and tender. They’re a bit messy to eat this way so ensure you have large serviettes, finger bowls, plus bowls for the […]
Eggplant Fatteh Like this recipe? You’ll love my online Lebanese cooking class! Fatteh comes from the Arabic verb to ‘break up’ or ‘crumble’, which is what’s done to the stale flatbread in this eggplant fatteh recipe. Fatteh is one of those ingenious peasant dishes created to ensure nothing goes to waste and it’s a great […]
Salmon Tails with Yoghurt Sauce Like this recipe? You’ll love my online Lebanese cooking class! These salmon tails with yoghurt sauce are as easy and delicious as dinner gets. Salmon tail is a tasty and great value alternative to thicker pieces of fillet and, like all fish, is best cooked with the skin on, even […]
Ful Medames Like this recipe? You’ll love my online Lebanese cooking class! Ful medames is a creamy Middle Eastern fava bean dip. Served with some fresh warm flatbread, yoghurt, mint, cucumber and olives it’s one of my favourite breakfast dishes, and it’s a great addition to a mezze table too. It’s popular throughout the Middle […]
