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.
Purslane Pesto & Farfalle Like this recipe? Join me in Santarcangelo di Romagna for more delicious Italian inspiration! I first saw purslane in a Cypriot friend’s garden and was surprised when they later presented me with a bowl of the tangy, succulent leaves as a salad. I came across it again years later as a […]
Rosemary Focaccia Join my food & wine tour to Italy to discover more Italian regional specialties! Authentic focaccia is made with a generous amount of olive oil (see video below). Plenty of oil ensures your focaccia is moist and rich. Once you’ve mastered a basic focaccia recipe you can start having fun with toppings. Most […]
Onion Focaccia Join my food & wine tour to Italy to discover more Italian regional specialties! Ligurian restaurateur Lucio Galletto makes the most delicious focaccia I’ve tasted (see video below), so my recipe is inspired by his and uses plenty of delicate Ligurian-style olive oil. Lucio calls focaccia ‘Liguria’s answer to pizza’ and I see […]
Olive Focaccia Join my food & wine tour to Italy to discover more Italian regional specialties! My 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 most […]
Italian Salsa Verde Join my food & wine tour to Italy to discover more Italian regional specialties! Salsa verde literally means ‘green sauce’ and variations of it are popular in different cuisines around the world. Italian salsa verde, based on parsley, is delicious drizzled over just about everything – prawns, poultry and vegetables (see video […]
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 gribiche sauce? You’ll love my online French cooking class Inspired by Damien Pignolet! I love sauce gribiche, a deliciously easy variation on tartare sauce using cooked egg yolk instead of raw egg. Parsley is traditional but you can add other herbs – I take inspiration from Matt Moran who uses chervil in […]
Rouille (Spicy Mayonnaise) Like rouille? 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 confirm […]
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 […]
