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.
Gnocchi alla Sorrentina Like this recipe?You’ll love my online Italian cooking class featuring the food of southern Italy! This deliciously simple dish is so easy even a child can make it (see video below). It’s named for the town of Sorrento on Italy’s Amalfi coast and I first ate it at Trattoria Da Ciccio. This […]
Tomato Gazpacho Gazpacho is an ancient Spanish bread soup, possibly dating back to Roman times, which was readily adapted to include the New World tomato in the 18th century. It makes a delicious, appetite-stimulating start to a summer meal and is great in shot glasses for cocktail parties – perfect with an ice-cold Manzanilla Sherry […]
Orecchiette, Broccoli & Anchovies Like this recipe?You’ll love my online Italian cooking class featuring the food of southern Italy! This classic dish of orecchiette, broccoli & anchovies hails from Puglia and is also popular in neighbouring Basilicata. It highlights one of the many reasons to love pasta – it’s literally on the table in less […]
Spice-rubbed Lamb Backstrap This quick spice rub adds real punch to any red meat. I sometimes serve spice-rubbed lamb backstrap with instant couscous tossed with slivered almonds, finely diced preserved lemon, chopped green olives, chives, salt and olive oil, but if I’m short on time plain steamed rice is good too. And in the glass, […]
Pasta e Fagioli Like this recipe? You’ll love my online Traditional Italian cooking class! Also called pasta fazool (or pasta fasul), pasta e fagioli is not a precise recipe, every Nonna across Italy makes a variation based on what she has on hand. This is my version, but as long as there’s pasta and beans […]
