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.
Ejjeh(Lebanese Omelette) Like this recipe? You’ll love my online Lebanese cooking class! In Lebanon, ejjeh (omelettes), typically filled with just green onion and herbs, are popular as a snack, part of a meze, or as a sandwich filling wrapped inside fresh pita – sometimes with a little extra green onion and parsley or onion and […]
How To Make Croutons Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Croutons (croûtons in French) are a good way to use up stale bread and are great with dips, soups or tossed through salads. The name crouton is a diminutive of the French croûte, meaning crust. Originally crisped […]
Piri-Piri Sauce Like this recipe? You’ll love my online Portuguese cooking class! The piri-piri chilli (also written peri-peri or pili pili, as one word or two) was developed by the Portuguese in Mozambique and spread from there to their other territories; pilipili means ‘pepper’ in Swahili. These small hot chillies (similar to bird’s eye, which […]
Ceci in Zimino con Piselli Join my food & wine tour of Northern Italy to discover more Italian regional specialties Ceci in zimino is a classic Italian dish. In Liguria, chickpeas, cuttlefish, and salt cod are all often cooked ‘in zimino’, meaning braised with spinach or silver beet and sometimes tomato. Zimino comes from the […]
Chicken with Spinach & Peas Join my food & wine tour of Northern Italy to discover more Italian regional specialties Chicken with spinach & peas is inspired by a classic Ligurian dish, seppie in zimino. In Liguria cuttlefish (seppie), salt cod and chickpeas are often cooked ‘in zimino’, meaning braised with spinach or silver beet […]
Bagna Cauda Join my food & wine tour to Italy to discover more Italian regional specialties! From the landlocked region of Piedmont pressed against the Alps in north-western Italy, bagna càuda was originally a peasant dish that made the most of winter’s limited vegetables by dressing them in a rich garlicky sauce. Bagna means ‘bath’ […]
Ocean Trout with Spicy Onion Sauce Like this recipe? You’ll love my online Italian cooking class featuring the food of Southern Italy! Cooking fish almost entirely on the skin protects the delicate flesh, keeping it moist and succulent. The skin usually ends up a bit charred and looking slightly the worse for wear, so I […]
Grilled Prawns with Pear & Walnut Salad Like this recipe? You’ll love my online Italian cooking class featuring the food of Southern Italy! Grilled prawns with pear and walnut salad is the perfect dish for entertaining as most of the preparation can be done ahead of time, and cooking the prawns only on the shell […]
Grilled Swordfish with Salmoriglio Join my food & wine tour to Southern Italy to discover more Italian regional specialties! Swordfish (pesce spada) is one of the most popular fish in the Mediterranean and in southern Italy it’s often served with the classic olive oil and herb sauce, salmoriglio (see video below). It has a wonderful […]
Salmoriglio Join my food & wine tour to Southern Italy to discover more Italian regional specialties! https://youtu.be/LhE0c5Ho3Pk Salmoriglio is a simple southern Italian sauce based on olive oil, lemon, garlic and herbs, traditionally oregano. Parsley is often included and sometimes a little finely chopped rosemary or thyme, some recipes add a little anchovy too. Most […]
